Winter Cake Recipes

WINTER CAKE

Steps:

• Decorating Ideas: Trees made from Bugle (horn shaped corn snacks) and pretzel trunks Marshmallow snowmen sporting gumdrop hats and noses and fruit by the foot chewy fruit snack roll scarves Teddy Grahams with chewing gum skates, gummy ring inner tubes or gum stick toboggans Ice Teddy Grahams with Mittens, Scarves, and Earmuffs.
• Bake cake as directed on package in 2, 9 inch round pans, using water, oil, and eggs.
• Cool 15 minutes.
• Remove from pans; cool 20 minutes or until completely cooled.
• Freeze one layer for at least 20 minutes.
• In medium bowl, combine frosting and marshmallow creme, beating until smooth.
• Place room temperature cake layer, rounded side down, on serving plate.
• Frost top of cake.
• Place frozen cake later, rounded side up, on cutting board.
• To make pound in cake layer, use small sharp knife to cut out an irregular 6x4 oval shaped hole, no closer than 1 1/2 inches from the edge of the cake.
• Remove oval piece from cake.
• Place frozen cake layer, rounded side up, on top of frosted cake layer.
• Frost side and top of cake.
• Thickly frost inside of the pond being sure to seal completely.
• Cut oval piece in half lengthwise.
• Place 1 half on top of cake close to the pond for sliding hill.
• Secure by inserting pretzels into the hill.
• Frost hill.
• Use other half to feed anxiously watching child Prepare jello as directed for speed set using the hot water and ice cubes.
• Carefully spoon slightly thickened gelatin into the pond to within 1/4 inch of the top of cake.
• Decorate as you desire, using ideas mentioned.

WINTER SOLSTICE CAKE

Steps:

• In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon zest. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, line 3 greased 15x10x1-in. baking pans with parchment; set aside., In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes. Let cool completely., For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer. , For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight. Sprinkle cake with edible glitter. Refrigerate leftovers.