[CAKE-RECIPE] May Day Centerpiece Cake Recipe courtesy Sandra Lee
May Day Centerpiece Cake Recipe courtesy Sandra Lee 2 (10-inch) layers of unfrosted store-bought cake 1 (16-ounce) container lemon frosting 4 (16-ounce) containers whipped supreme vanilla frosting Red food coloring Strawberry extract Green food coloring Mint extract Blue food coloring Cherry extract 8 to 12 cupcakes, unfrosted Edible flowers, for garnish Special Equipment: 1 1/2-inch thick wooden dowel (10 inches long) 1/2-inch ribbon (48 inches each pink, mint, lavender and yellow) Hot glue gun or tape 1/4-inch star pastry tip Secure a colored ribbon with tape 4-inches from the bottom of dowel. Flip dowel upside down and twist the ribbon around and down the dowel (there will be excess ribbon at the end). Secure ribbon at the top of the dowel with tape or glue. Repeat with the rest of the ribbons. Place 1 cake layer on a glass cake plate. Spread top with lemon frosting and top with the second cake layer. Frost the entire cake with 2 containers of vanilla frosting. Set aside. In a small mixing bowl, combine 1 container vanilla frosting with 3 drops red food coloring and 1/4 teaspoon strawberry extract to make pink frosting. In another bowl, combine 1 container vanilla frosting, 3 drops green food coloring and 1/8 teaspoon mint extract to make green frosting. In a third bowl, combine 1 container vanilla frosting, 4 drops red food coloring, 2 drops blue food coloring and 1/4 teaspoon cherry extract to make lavender frosting. Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a star pastry tip on the inside of the bag and fit tightly into the hole. Place pastry bag, tip down into a large drinking glass. Place a large spoonful of each color of frosting along the sides of the pastry bag. Remove bag from glass and, starting from the top, squeeze frosting into the tip. Pipe a colored border around bottom and top of vanilla-frosted cake. Pipe the colored frosting on the cupcake tops in an upward swirl motion. To assemble centerpiece, place cake on table. Insert the bottom end (without the excess ribbon) of the dowel into center of cake. Pipe colored icing around bottom of dowel. Carefully lay each color of ribbon on the table and arrange cupcakes at the ends of the ribbons. Tie the ends of the ribbons in bows and trim off the excess. Place more cupcakes on top of the cake. Decorate the whole cake with some edible flowers. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Joanne's Almost Fat-free Lemon Cheesecake courtesy Paula Deen
Joanne's Almost Fat-free Lemon Cheesecake courtesy Paula Deen Crust: Cooking spray 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice 1/4 cup unsalted butter, melted Filling: 3 (8-ounce) packages fat-free cream cheese 1 cup fat-free sour cream 2 cups sugar or sugar substitute (recommended: Splenda) 3 large eggs or 3/4 cup egg substitute 2 teaspoons lemon zest 2 tablespoons lemon juice Lemon Curd: 1 1/2 teaspoons lemon zest 6 tablespoons lemon juice 1 large egg, plus 1 large egg yolk 1/2 cup sugar or sugar substitute (recommended: Splenda) 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute Make crust: Preheat oven to 325 degrees F. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
