DECORATED CHRISTMAS CAKES PICTURES RECIPES

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CREAM CHEESE PENGUINS RECIPE | ALLRECIPES



Cream Cheese Penguins Recipe | Allrecipes image

Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.

Provided by Valerie Cain Cuff

Categories     Kids' Cute and Fun Snacks

Total Time 35 minutes

Prep Time 30 minutes

Yield 18 penguins

Number Of Ingredients 4

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Steps:

  • Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
  • Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Nutrition Facts : Calories 57.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 13.7 mg, FatContent 5.5 g, FiberContent 0.2 g, ProteinContent 1 g, SaturatedFatContent 2.8 g, SodiumContent 104.2 mg, SugarContent 0.2 g

BLACK FOREST CAKE I RECIPE | ALLRECIPES



Black Forest Cake I Recipe | Allrecipes image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Allrecipes Member

Categories     Black Forest Cake

Total Time 2 hours 35 minutes

Prep Time 50 minutes

Cook Time 35 minutes

Yield 1 - 9-inch 3-layer cake

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Add eggs, milk, oil, and vanilla; beat until combined. Pour cake batter into the prepared pans.
  • Bake until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a table knife around the edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
  • While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
  • Combine whipping cream and confectioner's sugar for frosting in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • Split each cake layer in half horizontally using a long serrated knife. Tear one split layer into crumbs; set aside. Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
  • To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost sides of cake.
  • Pat reserved cake crumbs onto frosting on sides of cake. Spoon the reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around the top and bottom edges of cake. Spoon remaining cherry topping on top of cake.
  • Store covered in the refrigerator until ready to serve.

Nutrition Facts : Calories 661.9 calories, CarbohydrateContent 86.9 g, CholesterolContent 129.6 mg, FatContent 33.9 g, FiberContent 3.4 g, ProteinContent 7.5 g, SaturatedFatContent 16 g, SodiumContent 341.9 mg, SugarContent 61.8 g

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See details


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