Shirley Temple Cake Food

SHIRLEY TEMPLE DRINK

Steps:

• Gather the ingredients.
• Pour grenadine into a collins glass with ice cubes.
• Top it with equal amounts of lemon-lime soda and ginger ale.
• Stir well.
• Garnish with a cherry. Serve and enjoy.

SHIRLEY TEMPLE II

Steps:

• In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.

SHIRLEY TEMPLE

Steps:

• Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.

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!

BUNDTBAKERS: SHIRLEY TEMPLE CAKE

Steps:

• Preheat the oven to 325 degrees. Spray a bundt pan with cooking spray or lightly butter and flour.
• In the bowl of a stand mixer, combine the butter and sugar and beat on medium speed until light and fluffy. Add in the applesauce and mix until combined. (If using eggs, add in one at a time until fully combined).
• With the mixer running on low speed, add in the flour ½ cup at a time. When all of the flour is incorporated, add in the lemon extract and lemon-lime soda.
• Fold ¾ of the cherries in by hand using a silicone spatula. Pour the cake batter into the prepared bundt pan.
• Bake for 1 ½ hours or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the bundt pan for 10 minutes, then poke holes into the cake with a toothpick or wooden skewer. Pour the reserved cherry juice over the cake, allowing it to soak in.
• Invert the cake on a wire rack and let cool completely.
• Prepare the glaze by whisking together the powdered sugar, lemon extract and water (or milk) until a thick, but pourable glaze is formed.
• Line a baking sheet with foil.
• When the cake has cooled completely, place the cake and wire rack on top of the prepared baking sheet and drizzle the glaze on top. Place remaining cherries on top.
• Let rest for 10-20 minutes or until the glaze has hardened. Transfer the cake to a serving plate and cut into slices.

SHIRLEY TEMPLE (NONALCOHOLIC)

Steps:

• Start with a highball glass filled with ice. Pour in ginger ale or lemon/lime soda and top it off with a few splashes of maraschino syrup. Garnish with an orange slice and a cherry.