1 Sheet Cake 5 Cake Flavors Recipes

FIVE FLAVOR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
• Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

1 SHEET CAKE, 5 CAKE FLAVORS

Steps:

• For the cake: Score the sheet cake crosswise with a knife into 5 vertical sections. Use the large opening of a jumbo decorating piping tip to remove 4 pieces out of the top of each section of the sheet cake; reserve the cake pieces. Starting at the leftmost section and working vertically, fill four holes with the strawberry glaze. Fill the next four holes with the vanilla pudding. Fill the next four holes with the raspberry filling. Fill the next four holes with the dulce de leche. Fill the last four holes with the edible cookie dough. Cover the holes with the reserved cake pieces. Frost the cake with the buttercream. Make lines in the frosting using a large offset spatula to divide the cake again into its 5 sections. Place the whipped cream in a piping bag fitted with a star tip.
• For the strawberry shortcake (the leftmost section): Sprinkle the cake with the cookie crumbs, then decorate with four piped stars of whipped cream and the strawberries.
• For the banana split (the next section): Toss the banana wheels with the lemon juice in a small bowl. Drizzle the cake with chocolate sauce, then pipe mounds of whipped cream. Top with sprinkles, banana wheels and maraschino cherries.
• For the raspberry zinger (the middle section): Glaze the cake with the raspberry filling and top with the flake coconut. Add the fresh raspberries and mint leaves for garnish.
• For the turtle (the second-to-last section): Place the chocolate buttercream in a piping bag fitted with a star tip. Pipe chocolate stars on the cake, then garnish with the pecan halves.
• For the cookie dough (the rightmost section): Put the vanilla buttercream in a piping bag fitted with the star tip. Pipe the cake with four buttercream stars and cover with mini chocolate chips. Garnish each buttercream star with 1/2 chocolate chip cookie.