|Holiday Cake Ideas
by Brenda Arnold
Hole in One Cake By: Brenda Arnold
- 1 pkg. (2-layer size) yellow or white cake mix
- 1 cup boiling water
- 1 pkg. (4-serving size) Lime Flavor Gelatin
- 1/2 cup cold water
- 2 squares Baker's Semi-Sweet Chocolate, melted
- 2 cups thawed cool whip topping
- 1 red and 1 green chewy fruit snack roll
- 4 pretzel sticks
- 1 Miniature Marshmallow, cut into quarters
Prepare and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using small sharp knife, cut and scoop out a shallow Free form "golf course" from center of cake. Save removed cake for topping.
Stir boiling water into dry gelatin in medium bowl until completely dissolved. Stir in cold water. Refrigerate about 1 hour until slightly thickened (the consistency of unbeaten egg whites). Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.
Stir slightly cooled melted chocolate into whipped topping until well blended. Frost borders and side of cake with whipped topping mixture. Cut out small triangle from the red fruit roll. Attach to pretzel stick. Place in center to resemble flag. Using sharp small knife, cut green fruit roll into strips and attach to remaining pretzel sticks to form trees. Use some of the darker reserved crumbs to make sand traps. Roll marshmallow quarter into ball and place near flag for the golf ball.
Red Velvet Cake and Frosting: By Brenda Arnold
- 2 1/2 cups sifted cake flour
- 2 teaspoons Dutch process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
-1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 pound box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preheat the oven to 350 degrees F.
Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
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