Рецепт Blueberry Cake Studded with Non-Pareils
Blueberry Cake Studded with Non-Pareils
Today I wanted to make a cake for my husband, Big J. I was going to make a cake with what ever ingredients I had, which were: white cake mix, vanilla frosting, blueberry pie filling, 1 tube blue gel food coloring, 1/2 tub whipped topping, 1/2 a package of cream cheese and a bag of non-pareils. I came up with this cake and it was wonderful! I hope you enjoy it too.
- 1 pkg. (18oz.) Pillsbury Moist Supreme Classic White Cake Mix
- 1 1/4 c. water
- 1/3 c. oil
- 1/4 t. almond extract
- 4 egg whites
- Betty Crocker Classic gel food coloring, Blue
- 1- 21 oz. can West Bay Blueberry pie filling or blueberry pie filling of your choice.
- 1-16 oz. can Duncan Hines Creamy Home-style Classic Vanilla Frosting
- 8 oz. whipped topping
- 8 oz. cream cheese, softened
- Non-pareils, for decorating
- Preheat oven to 350. Prepare pans. Lightly coat bottom and sides of 4, 8 inch round baking pans, with non-stick cooking spray or use
shortening. Dust with flour.
Blend: cake mix, water, oil, egg whites and almond extract in a large bowl until moistened. Beat with a mixer on low speed for 2 mins or whisk by hand for 2 mins.
Measure and pour 1 cup of batter into 3 separate small bowls. Stir in blue gel food coloring, 1-2 t., or until desired color.
Pour batter into prepared pans. Tap pans on counter top to remove air bubbles. (something I forgot to do)
Bake at 350 for 15-20 mins. Cake is done when a toothpick inserted in middle comes out clean. Remove from oven. Cool in pans 5 mins. Carefully remove cakes from pans and cool on wire racks. Cool completely before frosting.
Beat softened cream cheese until creamy, stir in can of frosting. Fold in whipped topping. Refrigerate frosting for 1 hour. With serrated knife, cut off uneven tops of cakes.
Line top of cake pedistal with 4 pieces of parchment paper. Place one cake round on pedistal. Lightly frost top of cake, with splotted spoon, spoon blueberry pie filling on frosting, repeat with rest of cake rounds, frosting and blueberry pie filling. Lightly frost top and sides of cake. Refrigerate until frosting is set.
Finish frosting top and sides of cake, smooth out.
Start adding non-pareil candies, one at a time, until cake is covered in candies. Remove pieces of parchment paper. Finish with fresh blueberries and non-pareil candies, if desired.
Note: If frosting gets to soft, decorate 1/2 of cake with candies, refrigerate. Take out of refrigerator and finish decorating cake with rest of candies. Keep cake in refrigerator until ready to serve.
Note: When I make this cake again, I will use a frosting that sets firm, to hold the weight of the non-pareils.