Recipe Marketing Christmas Santa Cake
For our Santa Cake, we used three 6 inch cake layers as well as a half ball cake (6 inch base). Each tier was on its own cardboard cake circle cut down to size, with 4 bubble tea straw supports beneath the top tier. Buttercream Frosting- We used 2 batches of our Fluffy Vanilla Buttercream recipe. Our Classic Vanilla Buttercream is a great.
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Directions. Step 1 Make the cake: Prepare cake mix and bake in a 9- by 13-inch pan according to the package directions. Once cool, transfer to a serving platter. Step 2 Make the frosting and decorate: Beat butter and cream cheese on low speed with an electric mixer until smooth, 1 to 2 minutes. Increase mixer speed to medium and gradually beat.
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
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Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. Mix in 2 tsp almond extract, 1 tsp vanilla extract, and 1 tsp of salt on a low speed until combined. Gradually mix in 7 cups of powdered sugar and 1/3 cup heavy cream on a low speed.
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Step two. Prepare cake batters as per back-of-box instructions, subbing milk for water and melted butter for oil. Divide red velvet batter into 3 of the prepared pans. Pour half of devil's food cake batter into 4th prepared pan. Discard remaining batter or save for another use.
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Combine and beat sugars and shortening in large bowl until blended. Add all remaining ingredients and blend scraping sides of bowl occasionally. Pour batter into prepared pan; bake 35 to 40 minutes or until pick comes out clean. Cool 10 minutes; remove from pan, remove wax paper and cool completely before decorating.
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Cover in a thin layer of red buttercream. Place final layer of red velvet cake on top and cover cake in a crumb coat of red buttercream. Chill cake for at least 1 hour or up to overnight. Place a thicker layer of red buttercream on cake. Using large offset spatula start at the bottom and move spatula around cake.
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Now I actually used two 8×3 pans and then the wilton wonder mold for the practice run to get the shape of the top, but I simply carved the cake for the one we make in the live video. Ganache - simple basic ganache, 2 parts chocolate to 1 part cream, about 4 cups. serrated knife for leveling and carving the cake.
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Instructions. In a medium saucepan whisk coconut cream, egg yolks, sugar, milk, and cornstarch. Over medium heat whisk and heat until it boils, add in extracts and butter and mix well. Allow mixture to cool and then refrigerate for a few hours, it will thicken.
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Pipe a red mouth under the mustache. Pipe 3 green holly leaves. Use black colored piping gel for the eyes, Pipe the red mouth below the mustache. Add 3 leaves for a piece of holly on the hat. Use red buttercream to pipe the holly berries. Use red buttercream to pipe a reverse shell border on the top edge.
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Step 1 - Preheat the oven to 350 degrees F. Step 2 - Grease two 9-inch round baking pans and line the bottoms with parchment paper. Grease the paper. Step 3 - In a large bowl, combine the white cake mix, the water, the eggs, the canola oil, and 1 tablespoon of the orange zest.
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All you need is a pint of heavy whipping cream, a teaspoon of vanilla and 1/4/ cup of powdered sugar. Combine in a stand mixer or bowl if using a hand mixer. Beat on medium to high speed until stiff peaks form. Note the cake is best with fresh whipped cream so make this about 15-30 minutes before serving the cake.
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Steps. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
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1. Preheat oven to 350° F. Spray two 6-inch round pans with non-stick baking spray. Combine cake mix, milk, melted butter, sour cream, eggs and vanilla extract in a large mixing bowl. Using an electric mixer, beat on low for 30 seconds, then on medium for 2 minutes. Equally divide batter among the two cake pans. 2.
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Lightly oil a 13 x 9-inch cake pan and line with parchment paper, leaving a 2-inch overhang on the two long sides; oil the parchment. Step 2 In a medium bowl, whisk together flour, cocoa, baking.
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Preheat to 350°F. Spray two 9-inch square cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside for now. 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt.
