Toucan Cake Recipes

Steps:

• Make sure to prepare all of your ingredients in advance! This includes five 6" vanilla cakes colored pink, a 2.5" round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
• Create your sugar cookie toppings:.
• You'll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved.
• Fill, crumb coat and frost the cake:.
• Prep four of your cakes by cutting out a hole in the center with the 2.5" round cookie cutter. Stack by frosting with buttercream in between each layer.
• Once you've stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining.
• Close the cake with the final layer and then crumb coat and frost your cake.
• Prepare your toucan:.
• Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light.
• Decorate the cake:.
• Refrigerate the cake. Pro tip: you'll want a very, very cold cake for this step.
• Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center.
• Place your wafer paper toucan on the cake:.
• Pro tip: place the toucan on last as warmth and too much moisture can make it curl.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 4-by-9-inch loaf pan (see Tip) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.
• Whisk the flour, baking powder, salt and turmeric in a large bowl.
• Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds (save the other half for another use).
• Add 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the sour cream, eggs and the 2 tablespoons lemon juice until well blended.
• Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.
• Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil on top to prevent burning.) Let cool before slicing. (Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.) Serve with whipped cream, if desired.

Steps:

• Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
• In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
• Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
• Heat oil in a large nonstick skillet over medium high heat.
• Cook cakes until golden brown on both sides and drain on paper towels.
• Combine salad greens and dressing and divide among 4 serving plates.
• Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.

Steps:

• Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
• After mixed well, gently fold in oranges.
• Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
• Cool completely!
• Mix remaining four ingredients and spread over cake.
• Refrigerate for one hour and serve cold.