Christmas Present Cake Recipes

Steps:

• Line two 15x10x1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake., In a large bowl, cream butter and shortening until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar alternately with milk, beating well after each addition. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.), Place one large cake layer on a 16x12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white., For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side., For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving.

Steps:

• Heat oven to 350°F. Grease 3 (8-inch) square cake pans with shortening; lightly flour.
• In large bowl, beat cake mix, milk, oil, eggs and almond extract on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• With serrated knife, cut off domed top of each cake layer to level. Carefully brush off crumbs. Place 1 cake layer, cut side up, on serving plate; spread with 1/4 cup jam. Spread 3/4 cup frosting over jam. Repeat with second cake layer, cut side up, 1/4 cup jam and 3/4 cup frosting. Top with remaining cake layer, cut side down. Using large spatula, carefully spread thin layer of frosting over sides of cake, then over top, to seal in crumbs. Refrigerate 30 minutes. Apply second thicker layer of frosting to sides and top of cake, spreading until smooth.
• Cut 4 (8-inch) pieces from fruit snacks. Place on top and sides of cake, pressing gently into frosting to look like ribbon. Spoon 1/4 cup frosting in mound on center of cake. Cut remaining fruit snacks into 4-inch pieces. Fold each piece in half to look like loops of bow; press into frosting mound to create large bow.
• Place 1/3 cup frosting in each of 3 small bowls; tint 1 bowl red, 1 green and 1 lime green. Spoon each color frosting into separate small resealable food-storage plastic bags or disposable decorating bags; seal bags. Cut off tiny corner of each bag and fit with writing tip. Squeeze to pipe dots on cake. Place Gift Tag Cookie on cake.

Steps:

• Line a greased 15x10x1-in. baking pan with parchment paper and grease the paper; set aside. , In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat. Combine the flour, sugar, salt, baking powder and baking soda; add to butter mixture. Stir in the sour cream, eggs and extract until smooth. , Pour into prepared pan. Bake at 375° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , Invert cake onto a large cutting board or work surface. Gently peel off parchment paper. Cut cake into squares of varying sizes. Frost top and sides of each square., For each present, roll out a small amount of fondant into 1/16-in. thickness. Cut a fondant square that is about 2 in. larger than the top of the present. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Drape fondant over present, smoothing the top and sides. Trim excess. Let stand until set. , For ribbon trim, roll out a small amount of fondant to 1/16-in. thickness; cut into thin strips. Dip paintbrush in water; attach strips around bases of presents as desired. Let stand until set., Stack presents if desired, securing with a small amount of frosting between each. Shape additional fondant strips into ribbons and bows; attach with wet paintbrush. Let stand until set.