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Seasonal trends for food
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Take your holiday celebration to impressive new heights with a stunning 18-layer cake.
Dec. 11, 2012 11:28 a.m.



 



The holidays will be here before you know it, and if you're not sure how you're going to wow your friends and family this year, Betty Crocker offers up these ideas inspired by the hottest food trends of the season.



Gluten free for all.



Gluten Free Chocolate Truffle Cakes: Gluten free baking has come a long way. These indulgent mini cakes are filled and topped with ganache and sprinkled with crystallized ginger, pistachios and cacao nibs.







Family kitchen.



Elf Food: Families are getting creative in the kitchen, with adults and kids using playful recipes as a way to connect over food and craft. A surefire way to lure elves from their hiding spots: combine candy sprinkles, maple syrup and tiny doughnuts (made from Cheerios!) for an irresistible mix.



18 Layer Red Velvet Cake



With just a little effort on your part, this cake manages to create maximum "wow" factor for guests.







White Cake



1 box Betty Crocker SuperMoist white cake mix



1 1/4 cups water



1/3 cup vegetable oil



3 eggs



Red Velvet Cake



1 box Betty Crocker SuperMoist German chocolate cake mix



1 cup water



1/2 cup vegetable oil



3 eggs



2 tablespoons unsweetened baking cocoa



1 bottle (1 ounce) red liquid food color (about 2 T)



Frosting



2 1/2 cups marshmallow creme (from two 7-ounce jars)



1 1/2 cups butter, softened



1 t vanilla



1 to 2 T milk



4 1/2 cups powdered sugar







Heat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.







In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.







In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.







Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.







For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.







Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.







Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.







Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.



To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread remaining frosting on side and top of cake.

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