Ruby Cake Food

RUBY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
• In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.

RUBY SLIPPER CAKE

Steps:

• Combine cake mix, sour cream, water and eggs in large bowl.
• Blend, then beat at medium speed 2 minutes until creamy.
• Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
• Sprinkle with 1/2 the gelatin.
• Repeat layers.
• Spread remaining batter over gelatin to cover.
• Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
• Cool in pan 5 minutes.
• Remove from pan; cool on rack.
• Sprinkle with confectioners' sugar, if desired.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

CAKE - DOROTHY'S RUBY SLIPPERS

Steps:

• BAKE THE CAKES:.
• I baked the cakes on two different days; for each cake preheat the oven to 350*F.
• Add 1 box of cake mix, 1 box of jello (lime jello with the yellow cake, strawberry jello with the strawberry cake), 3/4 cup oil, 3/4 water, and 4 eggs in a large bowl.
• Mix on low with an electric mixer, when ingredients are moistened, mix on high for 3 minutes.
• For the yellow cake, use a 9X13", greased pan for baking.
• Bake at 350* for 40 minute.
• Use caution, this type of cake can fall if it is disturbed early.
• For the strawberry cake, divide the batter evenly between 2 8", greased, loaf pans.
• I am unsure of the baking time for the loaf pans, I would carefully check them at 30 minutes and add time accordingly.
• Doneness of the cakes can be tested with a toothpick poked in the center to see if it comes out dry or wet.
• After cakes have cooled, remove from pans and freeze at least 3 hours for easy in cutting and shaping.
• MAKE THE FROSTING:.
• Using Caryn's 7 Minute Frosting recipe, you will need at least one and half batches; you can make two full batches if you want, but I don't think it is necessary.
• For each batch of frosting, add the appropriate amount of sugar, water, egg whites, corn syrup and salt in the top of a double boiler (I use a heat proof glass mixing bowl on top of a sauce pan as I don't have a double boiler).
• Blend.
• Place over simmering water.
• With an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
• Remove from heat add the appropriate amount of vanilla and the appropriate food color for either a full recipe or a half recipe.
• Frosting can be stored in an airtight container in the refrigerator until ready to use.
• BUILD THE YELLOW BRICK ROAD:.
• After freezing yellow (green) cake for 3 hours or more, use a serrated bread knife to divide the cake in half horizontally.
• Now carefully cut the top layer in half vertically.
• Cut the top layer in half again, this time from the other side of the cake.
• The top layer is now cut into four equal rectangles.
• Carefully remove each rectangle using a wide spatula and set aside.
• Frost the bottom layer with yellow frosting reserving enough to frost the top layer and the sides of the cake(see pic 2).
• Replace the rectangles and frost top and sides with the remaining yellow frosting.
• If you like, use an accent color "draw" the lines of the bricks on top of the frosting - I did this, but I don't think it added to the over all affect.
• CARVE AND FROST THE RUBY SLIPPERS:.
• On a piece of paper about 8 1/2 inches long by 4 inches wide draw the rough shape of the sole of a shoe; this is your pattern, make sure your drawing is not bigger than the loaf, it should go to the edges of the loaf.
• Cut out your pattern.
• After freezing loaf cakes for at least 3 hours, remove 1 loaf from the freezer.
• Use tooth picks to secure the pattern to the top of the loaf (see pic 3).
• Begin to carve the loaf into the shoe shape.
• Make a small indentation on each side at the bottom to resemble a heel.
• Remove the pattern.
• Cut away a little cake at a time to form the shape of the toe of the shoe.
• Cut diagonally down for about two thirds of the length towards the toe to give the effect of high heels.
• Round the edges.
• Carve out a shallow indentation in the top 1/3 that is still level to create the mouth of the shoe.
• If necessary, freeze again for an hour to make frosting easier.
• Turn an 8x8" baking dish upside down; this is to get the shoe higher up so the edges can be more easily frosted and sugared.
• Place the long, narrow spatula on top of the baking dish.
• Put the shoe cake on top of the spatula, the heel of the shoe should be near the handle (pic 4).
• Frost with red frosting.
• Sprinkle with red sugar.
• Now the tricky part, with one hand begin to lift the shoe with the long spatula.
• If necessary, use another spatula to help lift the other end.
• Slowly and carefully place the shoe on the yellow brick road so the toe and heel are going in the long (13") direction of the cake-you pretty much only have one shot at this.
• Repeat with second loaf cake (see pic 5).
• Add wording or accent frosting if you choose (see pic 6).
• Refrigerate if you do not plan on serving the cake for several hours - or days.
• I suggest making this cake at the house where it will be served; I only had to drive 7 miles with the one I made, but it was uphill and winding; the shoes are just balanced on top, so it was a nerve racking drive! I don't think I breathed the whole way.
• P.S.
• You will get your quota for sugar and food color when you eat this cake.

RUBY SLIPPER CAKE

Steps:

• Preheat oven to 325.
• Combine the first 4 ingredients in a large bowl. Blend and then beat at medium speed for 2 minutes.
• Spoon 1/3 of the batter into a well greased and floured spongecake pan.
• Sprinkle half of the Jell-o powder over top.
• Repeat layers ending with batter - spread to ensure the Jell-O is covered.
• Bake @ 325 for 45-50 minutes.
• After cooling slightly, remove the cake from the pan and sprinkle the top with powdered sugar.