Adult Margarita Cake Food

BOOZY MARGARITA CAKE BALLS RECIPE

Steps:

• 1. Preheat oven to 350°. Grease a 10 x 13 baking pan and set aside. 2. Line a large cookie sheet with wax or parchment paper and set aside. 3. In a large mixing bowl, add the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec and the juice and zest of 1 lime. Mix well until all ingredients are incorporated. 4. Spread the cake batter into a greased 10 x 13 pan and bake for 20-22 minutes or until an inserted toothpick comes out clean. 5. Allow cake to completely cool. 6. Once cooled, use 2 forks to break up the cake into small crumbs. Place cake crumbs in a large mixing bowl. 7. Add the tub of buttercream frosting, 1 Tablespoon tequila, 1 teaspoon triple sec, juice of one lime and powdered sugar to the cake crumbs. Mix well. Cover and chill for 30 minutes for easier handling. (Save the lime for lime zest in Step 12). 8. Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet. Freeze for 45 minutes. (Freezing is important and eliminates any cake ball crumbs falling into the melted chocolate). 9. Melt the white candy melts in a double boiler over medium heat, stirring occasionally (or use a Wilton candy warmer). 10. Dip the chilled cake balls into the melted white chocolate. Insert a toothpick into each cake ball and spoon the chocolate all over to cover each ball. Allow any excess chocolate to run off each cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon. 11. Immediately sprinkle with coarse sugar before the chocolate hardens. 12. Sprinkle lime zest on top of each sugared margarita cake ball. OPTIONAL: If you want more of a green color to your cake balls, melt 1/4 cup of Wilton bright green candy melts. Drizzle on top of each margarita cake ball. 13. Allow 20 minutes for the white chocolate to completely harden.

MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees, grease& flour a bundt pan.
• Set aside.
• Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
• Beat for 5 minutes at medium speed with an electric mixer.
• Pour batter in prepared bundt pan.
• Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
• Cool on a wire rack for 10-15 minutes.
• Remove from pan and cool completely.
• Spoon tequila lime glaze over cooled cake.
• Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
• Stir until well blended.
• Add more powdered sugar for a thicker glaze.

MARGARITA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
• To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

MARGARITA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
• Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

REAL MARGARITAS

Steps:

• If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
• Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

SALTED LIME MARGARITA CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease two 6-inch cake pans.
• In the bowl of an electric stand mixer fitted with a paddle attachment, mix the cake flour, sugar, salt and baking powder. Mix until combined. In a separate bowl, mix 1/4 cup plus 2 3/4 tablespoons water, the egg whites, sour cream, lime zest and lime juice. In another small bowl, mix together the butter and oil until it reaches a mayonnaise-like consistency. Add half of both the sour cream and butter mixtures to the flour. Mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the rest of the sour cream and butter mixtures and mix on medium speed until fully mixed together, 2 minutes.
• Divide the cake batter between the prepared cake pans, filling each to about two-thirds full. Bake until cooked through and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
• Let the cake set in the refrigerator for 1 hour or in the freezer for 30 minutes before applying icing.
• Trim the tops of each cake and cut each widthwise into 2 layers. This will give you 4 layers of cake. Starting with the bottom layer, brush with the Tequila Simple Syrup. Using a pastry bag filled with Salted Lime Buttercream, pipe a thin ring around the outside edge of the cake, this will keep your curd from oozing out. Spread a thin layer of Lime Curd inside ring. Use the pastry bag to pipe a full layer of buttercream on top of curd, about 1/4-inch thick. Place the next cake layer on top and repeating the process with the syrup, buttercream and lime curd and repeat the process with the third layer of cake, ending with the final cake layer on top of the buttercream. Remove the excess filling from the outside of cake with an offset spatula. Refrigerate for 15 minutes to set. Once the cake is cool, ice with the remaining Salted Lime Buttercream and serve.
• Combine 1/2 cup water with the sugar in a pot, heat and stir until the sugar dissolves. Add the tequila and stir until combined. Set aside to cool.
• In a small pot combine the sugar and 1/2 cup water and bring to a boil. Continue cooking until the mixture reaches the soft-ball stage. Use a candy thermometer to monitor temperature. Meanwhile, in a separate bowl, use an electric mixer to whip the egg whites and cream of tartar on medium speed to a soft peak. When the sugar syrup reaches 225 degrees F, add it slowly to the whipped egg whites, continuing to beat on medium speed until cool. While the mixer is running, add the butter a few pieces at a time. Add the lime juice, salt and vanilla extract. Mix until combined.
• In a large metal bowl, combine the sugar, lime juice and lime zest. Whisk the eggs into the lime mixture and set the bowl over a pot of boiling water. Stir constantly until the curd starts to thicken, about 10 minutes. Strain the curd through a mesh strainer into another bowl. Add the butter a few cubes at a time and whisk until smooth. Set aside to cool, stirring frequently.
• Once the curd is cool, keep it in the refrigerator in an airtight container.

ADULT MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, blend all cake ingredients and margarita mix together until smooth. Pour cake batter into a greased (cooking spray) 13X9X2 baking pan.
• Bake at 350-degree oven for 30-35 minutes and the cake is done. (To test for doneness, insert a wooden toothpick in the center; if it comes out clean, the cake is done.)
• Let cake cool completely, about two hours.
• To make the topping: Dissolve the Jell-O powder completely in boiling water, then add in the Grand Mariner and tequila; mix well.
• Poke holes over cake with a straw. Drizzle Jell-O mixture over entire top of cake. Refrigerate cake for 2 or more hours until ready to serve.
• Just before serving, top cake with Cool Whip topping and top with lime zest and lime garnish.

MARGARITA ANGEL FOOD CAKE

Steps:

• To make cake, mix ingredients together and beat by hand until blended.
• Bake as directed.
• Cool upside down for best results.
• To prepare glaze, combine ingredients in small saucepan; bring to boil.
• Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally.
• Liberally pierce entire surface of cake with skewer; drizzle glaze over cake.
• Let stand 10 minutes.