PASTEL LAYER CAKE
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute Frosting if you'd prefer a bright-white, swoopy finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 8-inch layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
- Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
- Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
- Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
- Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.
- Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup buttercream between each layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes. Frost cake with 2 cups buttercream.
PASTEL FOUR-LAYER CAKE
Bryan Anderson of Granite Falls, Minnesota recalls, "My mother made this special birthday cake for me and my sister as we were growing up. It looks as good as it tastes and it easier to make than you would think."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely. , In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy. , Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.
Nutrition Facts :
ECCLES CAKES
From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.
Provided by Norma
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
- In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
- On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
- Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
- Bake in preheated oven 15 minutes, until golden.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g
PASTEL CAKE
Whether you're celebrating spring or just want a citrusy slice of scrumptiousness, this Pastel Cake with white frosting is a good bet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
- Prepare cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Place lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 23 g, Protein 3 g
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