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FAVORITE RECIPES |
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Sweet heart Cake
FamilyFun Magazine |
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Here's a Sweet Heart cake for
Valentine's day -- or any other day. Making a
big impression on your little sweethearts is a piece
of cake, which gets its color from strawberries and
red Jell-O and its shape from two standard-size
cakes.
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1 |
18 1/4-ounce box
white cake mix (plus eggs, water, and oil, as
directed on box) |
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1 |
3-ounce box
strawberry-flavored Jell-O |
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1 |
16-ounce package
frozen sliced strawberries, thawed and drained |
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1 |
cup butter,
softened |
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3 |
1/2 cups
powdered sugar |
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1 |
teaspoon vanilla
extract |
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Red or pink
candies |
1.
To begin, heat the oven and grease and flour two
8-inch baking pans, one round and one square, as
directed on the cake mix box. Add the Jell-O to
the cake mix, then prepare the mix as directed
on the box. Fold half of the strawberries into
the batter. Pour the batter into the prepared
pans and bake according to the package
directions. Remove the cakes from the pans and
allow them to cool completely on wire racks.
2. To make the frosting, beat the butter,
sugar, and vanilla extract until light and
fluffy. Add the remaining strawberries and beat
until well combined. |
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3.
Cut the round cake in half and place the two
semicircles against two sides of the square
cake, as shown.
4. Spread on the frosting and decorate to
your heart's content with the red or pink
candies. |
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5. |
Tips: |
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Grocery,
kitchen-supply and party stores and good
places to find starter cake-frosting kits
with a disposable pastry bag, three to
four tips, and a coupler for changing
tips. Even first-time frosters can buy the
basics for $3 to $6. |
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When
choosing kits, keep in mind that the most
versatile ones are those for writing, and
making stars and leaves. |
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Before
decorating the cake, kids should first
practice writing with the frosting on
waxed paper. |
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Use the
writing tip's plain line for letters, leaf
stems, squiggles, dots and outlines.
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Make stars
with the star tip by holding the tip
straight down near the cake and squeezing
until the star forms. |
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For a neat
finish, stop the pressure before pulling
away. The star tip also makes a pretty
border around the cake. |
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The leaf
tip makes a ribbon with a ridge down the
center. For a leaf, squeeze out the icing
to form the bottom edge, then relax the
pressure and pull the tip away to make a
ripple. |
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more recipes |
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