MOON CAKE BIRTHDAY RECIPES

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MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Moon Cake Recipe: How to Make It - Taste of Home image

I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield about 15 servings.

Number Of Ingredients 13

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

STARS-AND-MOON CAKE RECIPE | MARTHA STEWART



Stars-and-Moon Cake Recipe | Martha Stewart image

Any little one will be on Cloud Nine when they dive into a mound of chocolate wafers softened between sweet whipped cream.

Provided by Martha Stewart

Categories     Cookie Recipes

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for parchment
3/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups heavy cream
1/4 cup confectioners' sugar
Versatile Royal Icing

Steps:

  • Sift flour, cocoa, salt, baking powder, and baking soda in a bowl. Mix butter and brown and granulated sugars on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
  • Divide dough into quarters; shape into squares. Wrap each in plastic; refrigerate until firm, about 30 minutes. Working with 1 square at a time, roll out dough between pieces of lightly floured parchment to 12-inch square, about 1/8 inch thick. Transfer on parchment to baking sheet; freeze until firm, about 20 minutes.
  • Preheat oven to 350 degrees. Cut dough into rounds with 2 1/4-inch cutter and into moon and stars with shaped cutters. (You will need 75 rounds for the cake; use remaining dough as desired.) If dough becomes too soft, freeze for a few minutes. Space cookies 1 1/2 inches apart on baking sheets lined with parchment. Freeze until firm, about 15 minutes.
  • Bake until centers are firm to the touch, 10 to 12 minutes. Transfer to wire racks to cool. Can be stored in airtight containers at room temperature up to 1 week.
  • In a a bowl, beat cream and confectioners' sugar until soft peaks form.
  • Lay 15 cookies in an 8-inch circle, overlapping edges slightly to fill the circle. Spread with about 11/4 cups whipped cream. Repeat, making 5 layers. Refrigerate at least 6 hours or up to 1 day.
  • Tint royal icing as desired. To frost moon and star cookies, pipe icing around edges; pipe zigzags to fill in, and spread with small offset spatula. Let stand until set, 1 to 2 hours. Serve cake, garnished with moon and star cookies.

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