EASY HOLIDAY CAKES
Servings 10 people
Calories 280kcal
Ingredients
- 1 (15.25oz) box white cake mix
- 1 cup water
- 3 large egg whites
- 1/2 cup vegetable oil
- 2 (14oz) cans whipped topping
- 21 various size candy canes
- 1/3-1/2 cup white non-parelis or sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray (2) 8-inch cake pans with no stick cooking spray.
- In a large mixing bowl,using an electric mixer, blend together the cake mix,water,egg whites and oil. Beat on a low speed to combine, then beat on medium speed for 2 minutes.
- Spread the cake mix evenly between the 2 pans.
- Bake for about 23-27 minutes, or until toothpick inserted into the center, comes out clean.
- Remove from the oven and cool on wire rack (in the pan) about 15 minutes. Remove cakes from the pans and allow to cool completely on the wire rack.
- Place 1 cooled cake layer on a serving dish, spread thin layer of frosting on top of the cake. Add top cake. Frost the entire cake with 1 can of the frosting, and place in the freezer for 30 minutes.
- Divide remaining frosting into 3 bowls. Place 1 cup frosting in bowl #1, then divide the remaining frosting between bowl #2 and #3. I used small amount of red coloring paste to make a light color, then more red for a darker color. The third one remained white.
- Frost sides of cake with darkest color to white, then smooth with a spatula. Frost top white, and sprinkle some white nonpareils. Using a pastry bag and large star tip, pipe frosting along the bottom.
- Gently push mini candy canes into the sides of the cake and arrange large and small candy canes on top.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
SUGARED CRANBERRY ORANGE CAKE
1 (15.25oz) box white cake mix
1 cup water
3 large eggs
1/2 cup vegetable oil Prepare and bake cake mix as directed on the box. I used (2) 9- inch cake pans. Allow cakes to cool on wire cooling rack.
Cut one thick slice from the orange to garnish top of cake and set aside. Zest orange, reserve 1/2 of the zest for later use. Stir the remaining zest into a can of frosting. Frost sides and top of cake with the frosting. Add orange slices and sugared cranberries to the top of the cake. Line cranberries around the bottom of cake. Sugared Cranberries:
3/4 cup water
1 1/4 cups sugar, divided
1 cup fresh cranberries (do not use frozen) In a medium size saucepan, over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
Add the cranberries and gently stir. Set aside for 15 minutes.
Line a baking sheet with parchment paper. Using a slotted spoon, transfer the cranberries from the sugar syrup to the baking sheet. Allow to dry, uncovered, for 1 hour.
Pour remaining 1/2 cup sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
1 cup water
3 large eggs
1/2 cup vegetable oil Prepare and bake cake mix as directed on the box. I used (2) 9- inch cake pans. Allow cakes to cool on wire cooling rack.
Cut one thick slice from the orange to garnish top of cake and set aside. Zest orange, reserve 1/2 of the zest for later use. Stir the remaining zest into a can of frosting. Frost sides and top of cake with the frosting. Add orange slices and sugared cranberries to the top of the cake. Line cranberries around the bottom of cake. Sugared Cranberries:
3/4 cup water
1 1/4 cups sugar, divided
1 cup fresh cranberries (do not use frozen) In a medium size saucepan, over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
Add the cranberries and gently stir. Set aside for 15 minutes.
Line a baking sheet with parchment paper. Using a slotted spoon, transfer the cranberries from the sugar syrup to the baking sheet. Allow to dry, uncovered, for 1 hour.
Pour remaining 1/2 cup sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.