Posted at: 02/12/2018 2:28 PM
Updated at: 02/12/2018 3:38 PM
Baking instructor, Nancy Burgeson, shares some Valentine’s Day sweets for your sweetie…and one of them you can even eat the box!
Easy Chocolate Box with Chocolate Mousse
1 cup frozen whipped topping
2 containers prepared chocolate-flavored pudding (3.5 ounce each)
3 chocolate candy bars (4.5 ounce each), milk chocolate or dark chocolate
1 tub chocolate frosting (16 ounce)
Fresh berries for trim
Combine whipped topping and pudding in a large bowl, fold just until blended. Refrigerate until ready to serve. Cut chocolate bars evenly to form a small box. Attach together with chocolate frosting. Refrigerate until firm and ready to serve. Scoop mousse into box or pipe in with a decorating tip. Refrigerate leftovers.
White Chocolate Liqueur Cake with White Chocolate Curls
Spray and line three 8 inch round cake pans.
This lovely cake can be made using your favorite scratch white cake or boxed cake mixes.
Using boxed white cake mix prepare 2 mixes according to directions on package but in place of the water use white chocolate liqueur.
You can mix both together at the same time in the same mixing bowl.
Divide batter in half and tint one of the halves light pink and the other half a darker shade of pink.
Divide the light pink batter among the 3 prepared pans and bake and cool according to package directions.
Re-line the pans and divide darker pink batter among the 3 pans again and bake and cool according to package directions.
While cakes are cooling, prepare 1 batch of Nancy’s buttercream icing recipe allowing it to mix at a high mixer speed until light and fluffy. Tint light pink.
On a cake plate alternate layers with one light pink layer and frost, top with a dark pink layer, frost and continue using all cakes with frosting in between each layer.
Frost sides and top of cake.
For white chocolate curls, allow a shite chocolate baking bar to come to room temperature. Draw a vegetable peeler across the bar to create curls.
Pink Lemonade Cake
5 large eggs, separated (easier to separate when eggs are cold) then let stand to room temperature
1 tsp cream of tartar
1 ½ cups granulated sugar
1 1/3 cups cake flour
2 tsp baking powder
½ tsp salt
2/3 cup pink lemonade, fresh or from concentrate
½ cup vegetable oil
4 tsp grated lemon zest
2 tbsp lemon juice
Pink or red food coloring
1 recipe lemon cream cheese frosting
Position over rack to lower-midde position and pre heat to 325 degrees. Using a whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds. Gradually add 2 tablespoons sugar and whip until glossy, stiff peaks form being careful not to over-beat. Combine flour, baking powder, salt, and remaining sugar in large bowl. Whisk egg yolks, lemonade, oil, lemon zest and juice in medium bowl until smooth. Add desired food coloring. Whisk yolk mixture into four mixture until smooth. Whisk one-third egg white mixture into batter, then gently fold in remaining egg white mixture into batter, transfer batter to ungreased 16-cup tube pan or smaller pans. Bake at 325 degrees until tested done.
Fluffy Lemon Cream Cheese Frosting
1/2 cup unsalted butter, softened
2 cups powdered sugar
8 ounces cream cheese softened and cut into smaller pieces
3 Tbsp. lemon juice
1-1/2 tsp. vanilla extract
In a mixing bowl, beat together butter and powdered sugar until light and fluffy.
Add cream cheese a piece at a time mixing after each addition. Add lemon juice and
vanilla mixing until no lumps remain and mixture is smooth.
Mini Rose Bundt Cakes
1 box lemon cake mix or your favorite scratch cake batter
1 box lemon instant pudding (3.4 ounce)
1 ¼ cup water or lemonade
1/3 cup vegetable oil
Preheat oven to 350 degrees. Lightly spray 12 mini Bundt cake pans or 1 large Bundt cake pan with cooking spray. In a large mixing bowl, combine all ingredients and beat at medium speed for 2 minutes. Pour into prepared pans. Bake mini Bundt cakes with 15 minutes or until tested done. Large Bundt for 35 minutes. Cool in pans for 10 minutes, invert on cooling rack and cool completely.
2 cups sifted powdered sugar
1 cup lemon curd, stirred
¼ cup water or juice of your choosing
Assorted food colorings
In a small saucepan, whisk together all glaze ingredients, except food coloring. Simmer for 10 minutes over low heat, stirring frequently. Stir in food coloring and drizzle glaze over cakes.