WHITE CHRISTMAS SPARKLE CAKE
Steps:
- NOTE: YOU CAN TOTALLY USE WHITE CAKE MIX HERE TO MAKE THIS EASIER! I'VE DONE IT TWICE ALREADY. IT'S FINE! USE 2 BOXES OF YOUR FAVORITE WHITE CAKE MIX FOR 3 OR 4 LAYERS OF CAKE. I would still suggest adding the vanilla extract and almond extract to the white cake mix. Or just use this recipe below.
- Preheat the oven to 350 degrees F. Spray 3 9-inch round cake pans with non-stick baking spray liberally. In a bowl, stir together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides when needed, for 3 to 4 minutes, until light and fluffy. Add each egg one at a time and beat after each addition, beating just until combined. Beat in the extracts. Gradually beat in half of the dry ingredients, then add in the milk. Add the remaining dry ingredients. Be sure to scrape the bottom of the bowl and make sure all of the ingredients are combined.
- Evenly pour the cake batter into the pans (I like to do this using a measuring cup!). Bake for 25 to 30 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 5 to 10 minutes in the pan and then gently remove onto a cooling rack to cool completely.
- To frost these successfully, once they are cool, I wrap each cake in plastic wrap and place is in the freezer overnight. I remove and frost the cake while frozen, just because it's easier for me. To make the "naked" frosting look, I layered the frosting in the centers of the layers, then spread some on the sides but used a large spatula to scrape most of it off. As soon as I frosted the cakes, I threw white sparkle sprinkles on it (like these). Right before setting it out, you can top with the sugared cranberries and rosemary.
CHRISTMAS WHITE FRUIT CAKE
We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.
Provided by Chef burnt toast
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
- Cream the butter, sugar and eggs.
- Mix together the dry ingredients and add to the creamed ingredients.
- Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
- Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
- My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.
Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4
WHITE CHRISTMAS CAKE
Make and share this White Christmas Cake recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
- In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
- To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
- White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.
Nutrition Facts : Calories 798.4, Fat 39.7, SaturatedFat 21.8, Cholesterol 127, Sodium 413.5, Carbohydrate 106.5, Fiber 1.7, Sugar 83.4, Protein 7.8
STAR SPARKLE CAKE
A super-simple yet effective Christmas cake decoration, especially if you want a modern looking cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Snack, Supper
Time 30m
Yield Cuts into 12 slices
Number Of Ingredients 7
Steps:
- Lift the cake onto the cake board or a plate and cover with jam, marzipan and - brushing with water around the sides of the cake only - ready-to-roll icing. Trim at the base.
- Press star cutters gently into the icing, stopping when you get to the marzipan. Pull the star shapes out with the cutter, or ease it out with the tip of a knife. Stamp out a couple of small stars from re-rolled trimmings of icing (from icing the cake) and sit them inside the large star-shaped spaces.
- Sprinkle the gold balls into the gaps and tie the ribbon around the cake. Can be decorated up to a week ahead.
WHITE CHRISTMAS COCONUT SHEET CAKE
Make and share this White Christmas Coconut Sheet Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine the first 4 ingredients and 1/2 cup water in a big bowl; beat on low speed with an electric mixer 1 minute.
- Increase speed to medium, and beat 1 1/2 minutes.
- Spread batter into a greased and floured 13 x 9 inch baking pan.
- Bake for 35 minutes or until a pick comes out clean.
- Remove pan to a wire rack; spread lemon curd over hot cake.
- Let cool completely in pan on a wire rack (cake will sink slightly in the center).
- Microwave white chocolate in a small microwave safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
- Stir in sour cream; cover and chill 30 minutes.
- Beating whipping cream and powdered sugar in a big bowl on medium speed until stiff peaks form.
- Add in white chocolate mixture, and beat at low speed just until combined.
- Spread whipped cream topping over cake; sprinkle with coconut.
- Cover and chill 8 hours; garnish each serving with a cherry and lemon zest.
- Store in the refrigerator.
Nutrition Facts : Calories 412.8, Fat 27.7, SaturatedFat 17.8, Cholesterol 76.6, Sodium 273.8, Carbohydrate 38.4, Fiber 2.5, Sugar 27.2, Protein 5
WHITE CHRISTMAS CAKE
"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer beauty. White chocolate, coconut and pecans make it so delicious. You can bake the cake layers in advance and freeze them. Then assemble and decorate the cake the day of the party. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes., Preheat oven to 350°. Line bottoms of 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake., If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.
Nutrition Facts : Calories 622 calories, Fat 33g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 300mg sodium, Carbohydrate 79g carbohydrate (62g sugars, Fiber 1g fiber), Protein 6g protein.
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