PEEPS SUNFLOWER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions, using two parchment-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake. , For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.
Nutrition Facts : Calories 679 calories, FatContent 30g fat (10g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 105g carbohydrate (83g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
RUSTIC HONEY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
Nutrition Facts : Calories 248 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 40g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "cake home recipe recipes"
PEEPS SUNFLOWER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 679 calories per serving
- Prepare and bake cake mix according to package directions, using two parchment-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake. , For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.
RUSTIC HONEY CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 248 calories per serving
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios.
MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 636 calories per serving
- Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.
BEST RED VELVET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 595 calories per serving
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.