ORNAMENT CAKE RECIPES
CHRISTMAS ORNAMENT CAKE RECIPE - BETTYCROCKER.COM
When you're done trimming the tree, celebrate with this fun, festive ornament cake!
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 1 hours 0 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 2 (9-inch) square cake pans with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pans. Bake 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake horizontally to make 2 layers.
- Place 1 cake layer, cut side up, on serving plate; spread one-fourth of 1 container of frosting on cake to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with another one-fourth of the container of frosting. Repeat layers with remaining 2 cake layers and remaining first container of frosting. Reserve 1/2 cup frosting from second container. Frost side and top of cake with remaining frosting. Spoon reserved 1/2 cup frosting into decorating bag fitted with large round tip; pipe frosting around top and bottom edge of cake. Refrigerate until ready to decorate.
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and whole egg until soft dough forms. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch ornament-shaped cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies as desired with cookie icing and yellow sugar. Attach cookies to sides of cake using icing. Insert 3 cookies on top of cake.
Nutrition Facts : Calories 610 , CarbohydrateContent 118 g, FatContent 5 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 520 mg
CAKE BALL ORNAMENTS RECIPE - BETTYCROCKER.COM
This Christmas add these cake ball ornaments to your dessert table! These treats feature Cheerios® cereal, Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 1 hours 15 minutes
Yield 45
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, buttermilk, oil, eggs, cocoa and food color with electric mixer on medium speed 2 minutes. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls. Place on cookie sheet. Freeze 15 minutes. Transfer to refrigerator.
- Dip half of balls in melted green candy and other half in melted red candy; tap off excess. Return to cookie sheet; let stand until set.
- Spoon melted white candy into resealable food-storage plastic bag; cut off tiny corner of bag. Pipe designs on cake balls; let stand until set. Gently press 1 cereal piece on top of each cake ball, attaching with white candy. Pipe dot of candy on cereal piece; attach another cereal piece upright in center for ornament hook.
Nutrition Facts : Calories 240 , CarbohydrateContent 32 g, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 110 mg
More about "ornament cake recipes"
CHERRY-FILLED ORNAMENT CAKE RECIPE | LAND O’LAKES
A baked from-scratch almond cake, with a tender buttery crumb and a whipped cream filling. Glazed with vanilla cream and decorated to resemble an ornament for a special Christmas dessert centerpiece.
From landolakes.com
Total Time 0 minutes
Category Layer, Cherry, Vanilla, Fruit, Cake, Dessert
Calories 520 calories per serving
From landolakes.com
Total Time 0 minutes
Category Layer, Cherry, Vanilla, Fruit, Cake, Dessert
Calories 520 calories per serving
- Combine 5 cups powdered sugar, vanilla and 1/2 teaspoon almond extract in bowl. Add enough half & half for a thick glaze consistency; beat at low speed until well mixed. Spread glaze over top of cake, allowing glaze to flow over sides, covering top and sides completely. Let stand until glaze is set; remove waxed paper strips from bottom edge of cake. Decorate as desired. Store refrigerated.
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RECIPE - CHADWICK BOYD - APPLE ORNAMENT CAKE | HOME & FAMILY
From hallmarkchannel.com
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HOLIDAY ORNAMENT CUPCAKES RECIPE - BETTYCROCKER.COM
Looking for a creative dessert using Betty Crocker™ Super Moist™ cake mix? Then check out these beautiful cupcakes decorated like Christmas ornaments.
From bettycrocker.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 325 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 325 per serving
- Create ornament designs using assorted candies. Use top of candy cane to create a “hook” on each cupcake.
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CAKE BALL ORNAMENTS RECIPE | SOUTHERN LIVING
What better way to top a Southern Living white cake than with these festive cake balls. These charming (and edible) ornaments can be colored however you wish with melted candy coating disks. You'll need about 1 1/2 pounds of disks to cover 20 cake balls. Add Luster Dust in the ornaments' colors for a sparkly finish, if desired. Top this year's Snowy Vanilla Cake with these ornaments we can't guarantee they will make it to dessert.
From southernliving.com
Total Time 8 hours 25 minutes
Category Cakes
From southernliving.com
Total Time 8 hours 25 minutes
Category Cakes
- Pipe icing on cake balls in decorative patterns. Attach an ornament cap to the top of each colored cake ball with a small dot of icing. Add nonpareils, if desired. Let dry 1 hour. Carefully remove skewers from cake balls, if desired. Attach Cake Ball Ornaments to top and sides of cake, securing with icing or wooden picks.
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MIRROR GLAZE CHRISTMAS ORNAMENT CAKES | LOVE AND OLIVE OIL
Festive ornament-shaped entremet cakes with a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate crémeux and a cloud-like caramel mousse all covered in a shiny red mirror glaze.
From loveandoliveoil.com
Total Time 72 hours
From loveandoliveoil.com
Total Time 72 hours
- For Caramel Sauce:Combine sugar, corn syrup, and 1 tablespoon water in a small, high-sided saucepan set over medium-high heat. Bring to a simmer, brushing down any stray sugar crystals from the side of the pan using a wet pastry brush. Stop stirring once sugar has dissolved and mixture comes to a boil.Continue to boil, swirling the pan occasionally to ensure even cooking, until the sugar darkens to a rich amber color.Add the butter and whisk until completely melted and smooth.Remove from heat and add the heavy cream. It will bubble violently and may appear to seize up; continue to stir until smooth and uniform. Once it’s smooth again, return to medium heat and boil until it reaches 230 to 235 degrees F.Let cool for 5 minutes or so, then add caramelized white chocolate, stirring until melted and smooth. Let cool to room temperature before layering onto frozen cremeux. Or, if you want to store and use it later, transfer to a jar or heat-proof container, then cover and refrigerate up to 7 days until ready to use. You may need to reheat it in the microwave or stovetop until it’s pourable.For Chocolate Crémeux:Bloom gelatin. For leaf gelatin, cut into strips and place in a bowl with cold water for at least 5 minutes to soften. For powdered gelatin, sprinkle over 1 tablespoon of cold water and let sit for at least 5 minutes.Gently melt chocolate in a double boiler or a heat-proof bowl set over, but not touching, an inch or so of gently simmering water. Remove from heat and set aside.Combine milk and cream in a small saucepan. Heat over medium until steaming and just barely starting to bubble.Whisk egg yolk in a small bowl. Slowly whisk in 1/4 cup of hot milk mixture into egg yolk, whisking constantly. Continue to whisk in a bit more hot liquid at a time until egg mixture is hot to the touch. Add back to saucepan with remaining milk and return to medium heat.Cook, stirring constantly and scraping the bottom and sides of the pan as you go, until mixture thickens (it should read 170 degrees F on an instant read thermometer). Remove from heat.If using leaf gelatin, wring out as much water as possible. For powdered gelatin, microwave for 5 to 10 seconds and stir until melted. Add gelatin to hot milk mixture in the saucepan, whisking until well combined.Add melted chocolate and stir until completely incorporated.Spoon mixture into silicone molds (approximately 1 3/4-inches in diameter), leaving about 1/4-inch of room at the top of each mold (if you are skipping the caramel layer, you can fill the molds to the top). Place mold on a flat surface like a sheet pan, and place in the freezer, making sure the mold sits level. Freeze until firm, at least 4 hours.Once cremeux is completely set, pour caramel on top, filling just to the top of the mold. Return to freezer and freeze overnight until firm. Reserve remaining caramel for the mousse.For Chocolate Pecan Crust:Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper.In a food processor, pulse pecans until finely ground (don’t go so far as to make pecan butter; a coarse crumb is fine).Add flour, sugar, cocoa powder and salt and pulse until evenly distributed.Sprinkle butter cubes over dry ingredients. Pulse until butter mixture forms coarse, dry crumbs. Pinch a bit of the mixture together between your fingers; if it sticks together, it’s good to go. If not, sprinkle over a teaspoon or two of milk and pulse until evenly incorporated.Dump crumb mixture into prepared baking pan, and press into an even layer over the bottom of the pan.Bake for 15 to 18 minutes or until set. Let cool slightly, then cut out 5 rounds (use a cookie cutter that is about 1/2 smaller overall than your silicone mold). It’s easier to cut cleanly while the crust is still warm.Place pan on a wire rack and let cool completely (ideally overnight to let it dry out and get crunchier). Use an offset spatula to transfer rounds to a baking sheet, then place in freezer until ready to use.For Caramel Mousse:Bloom gelatin. For leaf gelatin, cut into strips and place in a bowl with cold water for at least 5 minutes to soften. For powdered gelatin, sprinkle over 1 tablespoon of cold water and let sit for at least 5 minutes.Combine caramel and milk together in a small saucepan. Heat over medium until steaming and just starting to bubble.Whisk egg yolk in a small bowl. Slowly whisk in 1/4 cup of hot milk mixture into egg yolk, whisking constantly. Continue to whisk in a bit more hot liquid at a time until egg mixture is hot to the touch. Add back to saucepan with remaining milk and return to medium heat.Cook, stirring constantly and scraping the bottom and sides of the pan as you go, until mixture thickens (it should read 170 degrees F on an instant read thermometer). Remove from heat.If using leaf gelatin, wring out as much water as possible. For powdered gelatin, microwave for 5 to 10 seconds and stir until melted. Add gelatin to hot milk mixture in the saucepan, whisking until well combined.Add white chocolate and stir until completely incorporated. Transfer to a large, heat-proof bowl and let cool completely, stirring occasionally, to about 85 degrees F.Once caramel mixture is cool, whip cream using the whisk attachment on a stand mixer until it forms medium-stiff peaks.Spoon about 1/3 of whipped cream into bowl with caramel mixture, folding to lighten. Add remaining cream and fold until completely incorporated.Spoon mixture into 6 3-inch-diameter silicone molds, filling the molds about 2/3 of the way full. Place mold on a flat surface like a sheet pan to keep the mold level.Remove frozen crust rounds and cremeux domes from the freezer. Run a pairing knife around the top edge of the caramel layer to release it from the silcione, then press out the frozen domes. Carefully place one dome, caramel side up, into the center of each mousse-filled mold.Place a crust round directly on top of the caramel, and press until the crust is level with the top of the silicone mold. You may have some excess mousse that squeezes out, that’s ok. If you underfilled your molds, you might want to put a bit of mousse in a piping bag to fill it in as needed. Scrape off the excess mousse using an offset spatula.Place entire tray in the freezer, making sure the mold sits level. Freeze overnight until completely solid.For Mirror Glaze:Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.Remove from heat and add gelatin (squeeze out as much water as possible first) and whisk until completely dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth (you can also use an immersion blender if you have one to expedite this process, just try not to mix air bubbles into the glaze if possible).Let glaze cool, stirring occasionally, until glaze reaches approximately 90-94 degrees F on an instant-read thermometer. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cakes.When the glaze reaches 95-96 degrees, add powder or gel food coloring as desired (I used a generous amount of Americolor Super Red, you need quite a bit more than you think you will to get an ultra rich color). If at any point your glaze gets too cool/thick, microwave it in 10 second bursts, stirring to even out the temperature throughout.If you want to make the glaze ahead of time, store it tightly covered in the refrigerator until you’re ready to use it. Before glazing, rewarm the glaze in the microwave in 30 second bursts, stirring well after each interval, until glaze is once again smooth and fluid. It’ll likely be warming than your target temperature of 94 degrees, so let it cool, stirring occasionally, until it cools down again to the appropriate temperature.Unmold frozen mousse cakes and place on a wire rack set inside a rimmed baking sheet to catch any excess glaze. Pour glaze generously over cakes. If your glaze seems a bit thin, you can do another layer, or let the glaze cool down a few more degrees which should give you a thicker layer. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops. Carefully transfer cakes using an offset spatula to cardboard cake rounds or small pieces of cardboard for easy movement. Any leftover glaze can be scraped up and refrigerated in an airtight container for later use.To finish, press a gold-dusted Rolo into the side of each cake. Optionally, dip a paintbrush just barely into gold luster dust. Tap the brush with your finger over top of cakes to sprinkle a tiny bit of gold over the top of each cake.Glazed cakes will keep uncovered in the refrigerator for up to 5 days. Let come to room temperature 15 to 20 minutes before serving.
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ORNAMENT DOUGH RECIPE | ALLRECIPES
These baked ornaments harden nicely so there is no overnight wait before decorating.
From allrecipes.com
Reviews 4.5
Category Everyday Cooking, More Meal Ideas, DIY
Calories 151.7 calories per serving
From allrecipes.com
Reviews 4.5
Category Everyday Cooking, More Meal Ideas, DIY
Calories 151.7 calories per serving
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
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CHRISTMAS CAKE POPS | BETTER HOMES & GARDENS
A box of cake mix and a little creativity is all it takes to make these delicious Christmas cake pops. The adorable holiday cake pops will easily be the star of any dessert spread (and they might become your favorite cake pop recipe, too!). Need new Christmas cake pops ideas? Use our snowman, Santa, ornament, and reindeer tips as a guide.
From bhg.com
Reviews 4
Total Time 2 hours 30 minutes
Category Recipes and Cooking
Calories 207 calories per serving
From bhg.com
Reviews 4
Total Time 2 hours 30 minutes
Category Recipes and Cooking
Calories 207 calories per serving
- Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays. After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.
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CHERRY-FILLED ORNAMENT CAKE - RECIPE | COOKS.COM
Oct 28, 2011 · Step 1, Heat oven to 350°F. Step 2, Grease and flour 2 (9-inch) round cake pans; set aside. Step 3, Combine flour, baking powder and salt in small bowl; set aside. Step 4, Combine sugar and 2/3 cup butter in large bowl; beat at medium speed until well mixed. Step 5, Increase speed to high.
From cooks.com
From cooks.com
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GIANT ORNAMENT CAKE | HOW TO MAKE GIANT CHRISTMAS ORNAMENT ...
From m.youtube.com
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CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE RECIPE ...
Refrigerate the cake pops until completely chilled and set, about 1 hour. For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the ...
From foodnetwork.com
From foodnetwork.com
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CHOCOLATE CREAM ORNAMENT CAKE - MY FOOD AND FAMILY
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove to wire racks. Cool completely. 3. Beat cream cheese and powdered sugar in large bowl with mixer until blended.
From myfoodandfamily.com
From myfoodandfamily.com
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GIANT ORNAMENT CAKE | HOW TO MAKE GIANT CHRISTMAS ORNAMENT ...
From m.youtube.com
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SPRINKLE ORNAMENT CAKE | THE CAKE BLOG
Dec 15, 2017 · Set the 6-inch round cake on a rimmed cookie sheet. Scoop up handfuls of clear sanding sugar and press the sugar against the sides of the cake, allow the excess to fall down onto the cookie sheet. Repeat until the cake is entirely covered, including the top. Repeat the process with the 4-inch round tier.
From thecakeblog.com
From thecakeblog.com
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CHRISTMAS ORNAMENT CUPCAKES RECIPE | LAND O’LAKES
Spoon batter into prepared muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Remove to cooling rack. Cool completely. STEP 4. Combine powdered sugar, 1/2 cup butter and vanilla in bowl; beat at medium speed, adding enough half & half for desired spreading consistency. STEP 5.
From landolakes.com
From landolakes.com
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CHRISTMAS ORNAMENTS CAKE POPS - PINT SIZED BAKER
Nov 28, 2013 · To make the top parts of the ornaments, the band and the bow on the gold pop – you will need a small ball of fondant. For the gold pop design, I used the Wilton mold, and a ½ inch strip of fondant, adhered to the pop with a small bead of chocolate.
From pintsizedbaker.com
From pintsizedbaker.com
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CAKE RECIPES, DISHES AND IDEAS - TABLESPOON.COM
Fact: you can never go wrong with cake. Vanilla, chocolate, red velvet, bundt, classic yellow—we could go on and on.
From tablespoon.com
From tablespoon.com
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SPARKLING ORNAMENT CAKE - WILTON CAKE DECORATING & RECIPES
1. Bake cake. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Level one layer to 1 in. high. Fill and stack layers for 5 in. high cake. Ice cake smooth, using spatula to make swirl on top of cake. Click to mark this step as completed. 2. Make candy ornaments.
From wilton.com
From wilton.com
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COSMIC CRISP APPLE ORNAMENT CAKE – EDIBLE INLAND NORTHWEST
Dec 02, 2020 · Transfer cake from oven; place on a wire rack. Cool completely, at least 2 hours. Using a table knife, gently loosen cake edges from sides of pan. Remove sides of springform pan. Using a very wide spatula, transfer cake from bottom of springform pan to 12-inch stand or plate.
From edibleinlandnw.com
From edibleinlandnw.com
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30 BEST CHRISTMAS CAKE POPS - EASY CHRISTMAS CAKE POP RECIPES
Sep 28, 2021 · This blogger offers recipes for snowmen, reindeer, Christmas tree, and ornament cake pops. Get the recipe at The Loopy Whisk. Pint Sized Baker . 11 of 30. S'mores Cake Pops The summer treat gets a Christmas twist! We recommend eating these by the fire for maximum impact. Get the recipe at Pint Sized Baker. The Cake Blog ...
From countryliving.com
From countryliving.com
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