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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I learned the brush embroidery technique at a beginner cake-decorating class. Visual appeal is always nice, but what's extra special about this cake is that it tastes as good as it looks. Ingredients:
1 package white cake mix (regular size) |
1-1/3 cups water |
1 cup king arthur unbleached all-purpose flour |
1 cup sugar |
1 cup (8 ounces) sour cream |
4 egg whites |
2 tablespoons canola oil |
1 teaspoon clear vanilla extract |
1 teaspoon almond extract |
3/4 teaspoon salt |
frosting: |
1 package (2 pounds) confectioners' sugar |
2 tablespoons meringue powder |
2 cups shortening |
1/4 cup milk |
1 teaspoon clear vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon clear butter flavoring |
7-3/4 teaspoons water, divided |
2/3 cup raspberry cake and pastry filling |
1/4 teaspoon light corn syrup |
leaf green, forest green and red paste food coloring |
Directions:
1. In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff).
4. Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer.
5. In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides.
6. For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake.
7. For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat.
8. For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches.
9. For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator. Yield: 10-12 servings.
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