CUT OUT CAKE PATTERNS RECIPES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper.
• Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.
• In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin.
• Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.
• To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest.
• Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake.
• To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes.
• Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.)
• Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)

Steps:

• Preheat oven to 350º.
• Grease a large bundt pan very generously with Crisco shortening.
• Add flour and rotate pan until very well covered.
• Set aside.
• Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
• Stir in white chocolate chips.
• Batter will be thick.
• Fill prepared bundt pan with half of the cake batter.
• Smooth the top.
• Spoon half of the raspberry pie filling over top of the batter.
• Swirl the batter and pie filling together with a bamboo skewer.
• Spoon remaining cake batter over top of swirled batter.
• Smooth top again.
• Spoon remaining raspberry pie filling over top of cake batter.
• Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
• Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
• Start testing at 45 minutes.
• Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
• Allow cake to cool completely before adding icing.
• Remove cake to cake platter.
• Pipe cold cream cheese icing over top.
• Decorate with white chocolate chips and fresh raspberries, if desired.
• Refrigerate cake up to 24 hours before adding icing.
• In a medium mixing bowl, cream the cream cheese and butter until smooth.
• Add vanilla and mix again with mixer.
• Gradually add in powdered sugar a cup at a time.
• Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting.
• Chill frosting in refrigerator about 30-60 minutes before using.
• Cut off one-half inch diagonal corner at the bottom of the bag.
• Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
• If desired, add a second layer of frosting ribbons on top of the cake
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.