Christmas Cranberry Layer Cake Food

CHRISTMAS CRANBERRY LAYER CAKE

Steps:

• Preheat the oven to 350°F
• Prepare two 9"x 2" round pans by lining them with parchment paper.
• Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and beat on medium speed until it looks like damp sand.
• Add the egg whites one at a time, then add the whole egg, beating well after each addition. This will help build the structure of the cake.
• In a small bowl, whisk the milk with the vanilla and almond extract and add it 1/3 at a time, to the batter. Mix just until combined. Scrape down the sides and bottom of the bowl.
• Pour the batter into the prepared pans and bake for 23 to 28 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.
• To a small saucepan set over medium heat, add the cranberries, sugar water and salt. Bring to a boil and cook, stirring frequently until the berries have burst.
• Reduce heat to low and simmer for 8-10 minutes.
• Remove from heat and stir in the vanilla, lemon oil and butter. Allow to cool. Transfer to the food processor and pulse until the berries are slightly broken. Do not over-mix the berries or they will turn into a puree.
• Cool to room temperature.
• Add the confectioners' sugar to the mixing bowl of a electric stand mixer fitted with the paddle attachment. *(See Notes) While the mixer is running, slowly pour the boiling water down the inside of the bowl in a steady stream.
• Gradually, increase the speed to medium, stopping occasionally to scrap down the sides of the bowl. Beat until the sugar dissolves and the mixture is smooth and has cooled down to room temperature. This will take about 4 minutes. Add the extracts and mix until it is well blended.
• Add chunks of butter while the mixer is running and beat on low speed. Stop the mixer occasionally and scrape down sides of the bowl. Beat the buttercream until it is smooth and creamy until creamy, about 2-3 minutes.
• Gradually increase mixer speed to medium *(See Notes) and continue beating until light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl, about 10 minutes.
• Slice off any dome on the cake to level. Place one cake layer on a cake stand and arrange parchment strips to keep your cake plate clean while icing the cake.
• Spread or pipe a rim of the buttercream around the edge of the first cake layer. This creates a dam and prevents the cranberry filling from flowing over the edge of the cake.
• Spoon the cranberry mixture into the center of the cake and spread it to the inside edge of the dam.
• Place the next cake layer on the filling, bottom side facing up, and anchor by pressing down slightly.
• Using an off-set spatula, if possible, cover the sides and top of the cake with a thin coating of icing and place the cake in the freezer or refrigerator to 'set'. *(See Notes)
• Remove the cake from the freezer and cover the top of the cake with a thick coat of icing.
• Next cover the sides, using small amounts of icing for better control, and smoothing evenly to finish the effect.
• Remove the parchment strips and decorate the top according to your preference.

CRANBERRY LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

CRANBERRY CHRISTMAS CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
• Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition. Fold in cranberries and vanilla using a rubber spatula until just combined.
• Coat 3 (9-inch) round cake pans with baking spray. Line bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans. Bake 2 pans on center rack and 1 pan on lower rack in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks, about 1 hour.
• Prepare the Orange Buttercream: Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
• Assemble the cake: Place 1 cake layer on a platter or cake stand; spread top with about 1 cup Orange Buttercream. Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.

TART CRANBERRY CAKE

Steps:

• In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.