Sweet creations you can make, enjoy and share...together.
Ingredients
3 (14 ounce) cans refrigerated sweet roll dough
2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
1/4 cup milk
2 drops green food coloring
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
1/2 cup multi-colored sprinkles
Small plastic babies
Directions
- Preheat oven to 350 degrees F Grease a baking sheet.
- Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
- Bake in oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn’t over bake. Place on a wire rack and cool completely.
- Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
- Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.
Recipe taken from Allrecipes
January 22, 2011 – 8:43 pm
Ingredients:
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 ounces semisweet chocolate, melted
FROSTING:
1 cup confectioners’ sugar
1/4 to 1/2 teaspoon almond extract
1/4 teaspoon salt
1 to 2 teaspoons milk
Red-hot candies and red sprinkles
Directions:
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
- Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
- For frosting, combine the sugar, extract, salt and enough milk to achieve spreading consistency. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; sprinkle with candies. Yield: 3 dozen.
Picture and recipe provided by Taste of Homes
November 4, 2010 – 5:46 pm
Ingredients:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
1/4 c butter, softened
2 tbsp sour cream
2 tsp Vanilla extract
1 (16 oz) box confectioner’s sugar
Directions:
Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting:
Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
Recipe and photo provided by McCormick
September 30, 2010 – 2:24 am
Ingredients:
1 package (18-1/4 ounces) devil’s food cake mix
2 eggs
1/3 cup canola oil
1 package (10 ounces) peanut butter chips
Directions:
In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.
Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.
Recipe provided by Taste of Homes
Ingredients
