HOW TO MAKE PURPLE CAKE BATTER RECIPES

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PURPLE OMBRE LAYER CAKE RECIPE - BETTYCROCKER.COM



Purple Ombre Layer Cake Recipe - BettyCrocker.com image

Bring out your true colors in this delicious piece of art made with Betty Crocker Supermoms white cake mix and your favorite shades of food coloring.

Provided by Bree Hester

Total Time 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

2 boxes Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix boxes
Betty Crocker™ purple neon gel food color
1 1/2 cups sugar
2/3 cup water
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour.
  • Make cake batter as directed on boxes. Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
  • In 2-quart saucepan, heat sugar and water to boiling. Cook to 245°F on candy thermometer.
  • Meanwhile, in large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.
  • Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch. Beat in vanilla.
  • Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with thin layer of frosting. Repeat to use all layers. Frost cake completely with remaining frosting.

Nutrition Facts : Calories 1080 , CarbohydrateContent 223 g, CholesterolContent 140 mg, FatContent 2 , FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1710 mg, SugarContent 133 g, TransFatContent 0 g

UBE-MACAPUNO CAKE RECIPE | ALLRECIPES



Ube-Macapuno Cake Recipe | Allrecipes image

This is a great Filipino purple yam cake.

Provided by Jackie

Categories     World Cuisine    Asian    Filipino

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 - 3 layer 9 inch cake

Number Of Ingredients 19

2?½ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
¾ cup milk
1 teaspoon vanilla extract
½ cup corn syrup
7 egg yolks, lightly beaten
½ cup vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup white sugar
6 drops red food color
6 drops blue food coloring
1 (12 ounce) jar macapuno (coconut preserves)
1 cup evaporated milk, chilled
¾ cup white sugar
1 cup butter, softened
1 drop violet food coloring

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  • Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  • In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  • To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Nutrition Facts : Calories 713.8 calories, CarbohydrateContent 74.9 g, CholesterolContent 167.5 mg, FatContent 43.7 g, FiberContent 0.8 g, ProteinContent 12 g, SaturatedFatContent 13.3 g, SodiumContent 468.8 mg, SugarContent 36 g

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