Pinwheel Cake And Cream Recipes

Steps:

• Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Steps:

• 1. Make cake as per directions here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
• 2. After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
• 3. Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended. Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
• 4. To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
• 5. Remove cake from freezer and cut each layer in half.
• 6. Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
• 7. Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.
• 8. Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.

Steps:

• 1. Mix together both icing's. add enough powdered sugar to make a nonsticky ball.
• 2. add sugar to a flat surface to roll out the icing. "like you would a pizza or biscuits" the sugar keeps it from sticking on the flat surface.
• 3. once you have rolled the icing out flat, spread peanut butter on top of the icing to cover the top.
• 4. starting at one end, roll forward to make a log. place in refrigerator for 1 hour. take out & cut into slices.

Steps:

• Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.

Steps:

• Chop 1 peach; set aside.
• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in whipped topping, orange zest and chopped peach.
• Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Slice remaining peach. Top cake with peach slices and remaining fruit. Serve immediately or cover and refrigerate.