Shirley Temple Cake Recipe 45 Food

SHIRLEY TEMPLE CAKE

Steps:

• Heat oven to 350 degrees F.
• Empty cake mix into a bowl and add one can of 7UP. You might pour a bit out before adding it to the cake mix since you'll be adding maraschino cherry juice later.
• Mix with an electric beater for 2 minutes on medium to high power.
• Scoop out about a cup of batter into a small bowl.
• Add 2-3 Tablespoons of maraschino cherry juice and mix.
• Add 2-3 drops of red food coloring if you'd like to create a darker layer of cake on the bottom of your Shirley Temple cakes. Mix thoroughly.
• Add remaining maraschino cherry juice to your large bowl of cake batter and mix together.
• Spray muffin pan with nonstick cooking spray.
• Spoon dark red/pink cake batter into muffin cups until the bottom of each is covered. Then fill the rest of the cup up with the lighter colored batter. Fill each cup about 2/3 full.
• Bake for 20-25 minutes.
• Remove from oven when a toothpick inserted comes out clean and allow to cool completely.
• Frost with frosting and top with a cherry!

SWIRLY TEMPLES

Steps:

• Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
• Beat the heavy cream, mascarpone and confectioners' sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest. Cover and refrigerate until cold, about 1 hour.
• Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet.
• Spread a layer of strawberry preserves on the cake rounds. Transfer the rhubarb cream to a piping bag fitted with a large star tip. Pipe the cream onto the cakes.

SHIRLEY TEMPLE

Steps:

• Muddle two slices fresh lime and one maraschino cherry in a glass. Add ice, one tablespoon grenadine syrup and eight ounces ginger ale. Garnish with a second maraschino cherry.

SHIRLEY TEMPLE

Steps:

• Fill a highball or other tall, narrow glass with ice. Add grenadine, then top with soda. Garnish with a maraschino cherry.