Dolly Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
• Prepare cake as directed on box. Pour batter into prepared bowl.
• Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
• Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
• Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
• Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

Steps:

• Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
• Butter the sides of the pans.
• Sift flour, measure and resift 3 times with baking powder and salt.
• Beat egg yolks, and set aside.
• Beat egg whites until stiff, and set aside.
• Cream butter, and add sugar slowly; cream well.
• Add beaten egg yolks and beat until light and fluffy.
• Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
• Fold in stiffly beaten egg whites.
• Divide batter into 2 equal portions.
• Add vanilla to one portion, stirring just enough to mix.
• Pour batter into prepared pan.
• To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
• Pour batter into the second prepared pan.
• Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
• Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
• Place spice layer on plate, and cover with a buttercream icing.
• Place white layer on top, cover top and sides of cake with buttercream icing.
• Slice with a very sharp knife.

Steps:

• BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
• SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
• TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
• ADD the doll into the top, and decorate with marshmallows, lollies and cachous.

Steps:

• Grease and flour a 9 by 13" cake pan.
• Put the dry yellow cake mix at the bottom.
• Pour the can of crushed pineapple with juice over the cake mix.
• Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
• Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
• Bake the cake at 325 for 45 minutes, or until done.
• Let rest for 20 minutes before serving.
• This is best served warm.