TRIFLE RECIPES WITH POUND CAKE RECIPES

Steps:

• Grease and flour a tube pan.
• Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
• Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
• This makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
• **This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).

Steps:

• In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high for 1 to 2 minutes until smooth. Scrape the sides and bottom of the bowl. With the mixer on medium, slowly add the heavy cream and vanilla and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
• In a large trifle dish (about 12 to 14 cups), place a single layer of cake cubes. Top with two-thirds of the blueberries and blackberries, then one-half of the whipped cream (about 2 cups), then two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store for up to 24 hours in the refrigerator.