Dolly Cake Recipes

DOLLY VARDEN CAKE

Steps:

• Cream butter and sugar. Add beaten eggs and milk alternatively with sifted flour and baking powder.
• Divide mixture into three parts.
• Stir dates, cherries and cinnamon into one part.
• Stir lemon essence into second part.
• Stir cocoa and vanilla essence into third part.
• Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
• Bake at 190°C for about 25 minutes.
• When cold, place part one layer onto plate.
• Spread with icing.
• Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
• Cover the rest of the dress so you cannot see the lines.
• Decorate how you wish.
• BUTTER ICING:.
• Cream butter until light and fluffy.
• Add essence.
• Gradually beat in icing sugar, beating until smooth.
• Add sufficient water to give a smooth spreading consistency.

DOLLY VARDEN CAKE

Steps:

• Preheat oven to 350°F and grease and flour four 9-inch cake pans.
• Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Chop maraschino cherries and drain well on paper toweling.
• Fold into white cake batter.
• Pour into 2 greased and floured 9-inch cake pans.
• Bake 20 to 25 minutes, or until done when tested with a toothpick.
• Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
• Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
• Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
• Fold in walnuts, currants and citron; mix well.
• Pour prepared cake pans.
• Bake 25 to 30 minutes, or until done when tested.
• Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
• When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
• Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
• Sprinkle toasted coconut on top and garnish with whole maraschino cherries.

DOLLY CAKE

Steps:

• BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
• SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
• TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
• ADD the doll into the top, and decorate with marshmallows, lollies and cachous.

DOLLY PARTON'S DUMP CAKE

Steps:

• Grease and flour a 9 by 13" cake pan.
• Put the dry yellow cake mix at the bottom.
• Pour the can of crushed pineapple with juice over the cake mix.
• Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
• Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
• Bake the cake at 325 for 45 minutes, or until done.
• Let rest for 20 minutes before serving.
• This is best served warm.