Mignon Cake Recipes

Steps:

• Use a little more than half of the cake mix, add water, egg whites and oil. Bake as directed in a 9x13 inch pan. Let cake cool.
• Mix the powered sugar with the cream cheese together till smooth.
• Whip the whipping cream and fold into powered sugar and cream cheese mixture.
• Pour on cooled cake and put in fridge.
• Cook Danish Dessert according to package directions.
• When Danish Dessert has cooled add fruit and put on top of cream cheese mixture.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13x9-inch pan with baking spray with flour.
• Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.
• With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
• Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.
• Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
• Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.
• For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
• Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
• Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.
• Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
• Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.

Steps:

• Mix and bake the cake according to directions on box using the two - 9" pans.
• Let cool & slice each cake layer in half so you have 4 cake layers.
• Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes - ½ hour.
• Wash and let the fruit dry on paper towel.
• Place the first cake layer on the plate & spread a layer of Cool Whip.
• Distribute slices of kiwi evenly over the Cool Whip.
• Place the next cake layer & repeat until you finish all layers.
• If you want you can randomly add a few of the other fruits in the middle layer.
• Cover the top & sides of cake with the remaining Cool Whip.
• Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
• Decorate the rest of the cake with the remaining fruit & sliced strawberries.
• Refrigerate until ready to eat.