Fruit Basket Cake Recipes

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WATERMELON FRUIT BASKET CAKE



Watermelon Fruit Basket Cake image

Everyone will want a serving of this fruit salad: It's sitting in a bowl of cake! To make the faux watermelon, we dyed cake batter pinkish red and added chocolate chips to look like seeds. We baked it in a bowl to get the right shape, then we painted the icing with green and yellow food coloring to look like the rind.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 12 to 14 servings

Number Of Ingredients 7

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
Red, yellow and green food coloring
1/4 cup chocolate chips
2 16-ounce tubs vanilla frosting
Juice of 1 lemon
Fresh fruit, for topping

Steps:

  • Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
  • Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
  • Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
  • Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
  • Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
  • Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
  • Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
  • Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
  • Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.

FALL FRUIT BASKET CAKE



Fall Fruit Basket Cake image

Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan with 5 cups of batter. Fill each 14-inch pan with 11 cups of batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 sixteen-inch circle of 3/4-inch-thick Masonite, foam board, or plywood, sides covered with ribbon
1 recipe Royal Icing
3 foam boards, 3/16 inch thick, cut into 14-, 10-, and 6-inch circles
6 two-inch-high Basic Yellow Cake
1 recipe Armagnac Simple Syrup
7 recipes Meringue Buttercream
15 cups (120 ounces) fig jam
7 eight-inch wooden dowels
Fun-Tak
5 seven-and-three-quarter-inch wooden dowels
Seasonal fruit; we used: 2 dozen purple figs, 2 dozen green figs, 2 dozen Seckel pears, 2 dozen Italian prune plums, 1 dozen crab apples, 1 dozen lady apples, 6 bunches Concord grapes, 6 bunches champagne grapes

Steps:

  • Cover 16-inch board with royal icing, and set aside to dry.
  • Each tier needs a sturdy base. Trace a 14-inch cake pan onto 3/16-inch foam board. Repeat with 10- and 6-inch cakes. This will be the base for each tier. Carefully cut out the rounds. Once cakes have cooled slightly, remove from pans. Do not remove parchment. When completely cooled, place each cake right side up on foam board round, wrap in plastic, and refrigerate for at least 6 hours. This makes the layers firm and easy to handle. They can also be frozen at this point.
  • Remove the 14-inch cakes from the refrigerator. If they did not bake level, place them on a turntable and use a serrated knife to even the tops. Repeat with the other four cakes. Split each cake in half horizontally. Each tier will now consist of four layers.
  • On a level work surface, place one 14-inch, one 10-inch, and one 6-inch tier with a foam-board base next to each other. Brush the cut surface of each base cake layer with the Armagnac simple syrup. The syrup will moisten the cake and add a subtle flavor.
  • With an Ateco #6 plain tip, pipe buttercream around the perimeter of each cake that has been moistened with syrup. This "dam" will prevent the jam from seeping out. Fill the 14-inch cake layer with 2 1/3 cups fig jam, the 10-inch cake layer with 1 2/3 cups fig jam, and the 6-inch cake layer with 1 cup fig jam. Repeat this process with 2 more cake layers for each tier, stacking the layers on top of each other, and laying the final, fourth layer on top (with no jam).
  • Using an offset spatula to give each tier a "crumb coat," ice top and sides of cake with a thin coat of buttercream. This thin layer of icing will seal the cake. Start from the center, and work toward and over the edge, making sure to spread the buttercream over the sides of the tier. Refrigerate for 1 hour to set the cake and buttercream.
  • Give the tiers a final coat of buttercream. Be sure to cover all exposed cake. The icing should be smooth and uniform. Refrigerate the tiers again to chill the final coat of buttercream.
  • Place 14-inch tier on 16-inch board covered with royal icing. Using a 12-inch pastry bag fitted with a large leaf tip (Ateco #115), ice cake in a basket-weave pattern. Insert 8-inch dowels evenly spaced in the center of cake. Add pieces of Fun-Tak to level off each dowel and prevent the tiers from sliding. Place the 10-inch tier on top, and center. Repeat the basket weave on the 10-inch tier. Insert the 7 3/4-inch dowels evenly spaced in the center of the 10-inch tier. Add more Fun-Tak to level dowels. Top with 6-inch tier, and center. Frost the 6-inch cake with a basket-weave pattern. Decorate between each tier with assorted fruits.

STRAWBERRY BASKET CAKE



Strawberry Basket Cake image

Categories     Cake     Berry     Dessert     Bake     Vegetarian     Strawberry     Spring     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 14

2 cups all purpose flour
1 teaspoon baking powder
1teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1cup plus 2 tablespoons sugar
1 cup sour cream
1/4 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 large eggs
2 12-ounce baskets strawberries
1/3 cup strawberry preserves
Whipped Crème Fraîche

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops.
  • Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely.
  • Meanwhile, hull and slice 1 basket strawberries. Place in medium bowl. Add preserves and 2 tablespoons sugar; toss to blend. Let stand at room temperature until juices form, about 2 hours.
  • Place 1 cake layer, flat side up, on platter. Top with sliced berry mixture in even layer. Spread 1 3/4 cups Whipped Crème Fraîche over berry mixture. Top with second cake layer, flat side down, pressing slightly. To make basket weave, spread 1 1/4 cups Whipped Crème Fraîche over top and sides of cake; then follow directions in the box at right. Or to frost simply, spread all of Whipped Crème Fraîche over top and sides of cake. (Can be made 8 hours ahead. Cover with cake dome and refrigerate.) Mound remaining whole berries in center of cake.
  • How to Pipe a Basket Weave
  • 1. Using a ruler to measure and a skewer to mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake. Fit a pastry bag with a plain round tip; fill with 1 cup frosting. Pipe a vertical cord of frosting from top to bottom of cake over one drawn line.
  • 2. Using another pastry bag fitted with a basket-weave tip and filled with 2 cups frosting, pipe a short horizontal ribbon across cord, extending ribbon from the drawn line to the left of the cord to the drawn line on the right. Repeat, piping horizontal ribbons down the length of the cord, leaving a space between ribbons that is the same width as the ribbons.
  • 3. Pipe another vertical cord over the next drawn line. The cord should touch the end of the adjacent ribbons.
  • 4. Pipe short horizontal ribbons over second cord to fill the spaces between ribbons on the first cord. (Start each ribbon at the edge of-but don't cover-the first vertical cord. Pipe ribbon over second cord, ending at next drawn vertical line.) Repeat, alternating between piping ribbons and cords to finish basket weave.
  • 5. Fit another pastry bag with star tip; fill with 1 cup frosting. Pipe frosting around top edge of cake.

CHOCOLATE FRUIT BASKET CAKE



Chocolate Fruit Basket Cake image

Basic ingredients jazz up this easy cake, one that's sure to bring "oohs" and "aahs!" -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1 can (16 ounces) chocolate frosting
11 Kit Kat candy bars (1-1/2 ounces each)
2 pounds fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tablespoons apricot preserves, warmed
Fresh mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.

Nutrition Facts : Calories 673 calories, Fat 31g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 440mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 7g protein.

FRUIT BASKET CAKE



FRUIT BASKET CAKE image

Categories     Cake     Berry     Dessert     Bake

Yield 8-10

Number Of Ingredients 20

For Cake
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1cup plus 2 tablespoons sugar
• 1 cup sour cream
• 1/4 cup orange juice
• 1 1/2 teaspoons grated orange peel
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 12-ounce baskets strawberries other fruit
• 1/3 cup strawberry preserves
Whipped Crème Fraîche
• 3 cups chilled whipping cream
• 3/4 cup chilled sour cream
• 3/4 cup powdered sugar
• 1 1/2 teaspoons grated orange peel
• 3/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops. Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely. Whipped Crème Fraîche • Using electric mixer, beat all ingredients in large bowl until stiff peaks form. I sprinkle with fresh fruit or shaved white chocolate, or both!!!

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