Spring sweets: Sandra Lee’s lemon daffodil cake, more

Calling all bakers! Food Network star Sandra Lee is serving up three kinds of cake: Lemon daffodil, strawberry and spiced cake with almonds and caramelized oranges.

Lemon daffodil cake
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Rating:
( rated)
Servings:
Makes 12 servings

Ingredients

  • For the cake:

    • 1 store-bought pound cake ring
    • 1 (10-ounce) jar lemon curd
    • 2 cups whipped topping, divided use
  • For the icing:

    • 1 store-bought pound cake ring
    • 1 (10-ounce) jar lemon curd
    • 2 cups whipped topping, divided use
    • 3 cups powdered sugar, sifted
    • 1/2 cup frozen lemonade concentrate, thawed
    • 1 tablespoon lemon-flavored gelatin powder
    • 1/4 cup whipped topping

Preparation

Baking Directions:

1. For the cake, level the wider end of the cake with a serrated knife; this will become the bottom. Slice off the top inch of cake. Set aside, taking care not to break. Scoop out a trench in the bottom layer of the cake for the filling. Set aside. 2. In a bowl, combine lemon curd and 1 cup of whipped topping. Carefully fold in remaining cup of whipped topping until just combined. Do not over stir. Fill center trench with filling and return the top of the cake to its place. 3. To make the icing, place powdered sugar, lemonade concentrate, gelatin powder, and whipped topping in a bowl and stir to combine, making sure that all lumps are dissolved. Drizzle icing over cake and serve with fresh berries. Pound cake ring can also be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole.

print recipe
Rating:
( rated)
Servings:
Makes 12 servings

Ingredients

    • 1 (18.25-ounce) box spice cake mix (like Betty Crocker)
    • 1 1/2 cups vanilla low-fat yogurt
    • 3 eggs
    • 1 cup water
    • 1 cup sugar
    • 2 tablespoons garam masala, divided use
    • 1 orange, thinly sliced
    • 1 (16-ounce) can cream cheese frosting
    • 2 cups sliced almonds, toasted

Preparation

Baking Directions:

1. Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Set aside. 2. For the cake, combine cake mix, yogurt and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 more minutes. Pour batter into prepared cake pans and bake in preheated oven for 30 to 35 minutes or until a tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn out onto wire racks to cool completely. 3. For the caramelized oranges, combine water, sugar and 1 tablespoon garam masala in a large skillet. Bring mixture to a boil and boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove orange slices and place on waxed paper to cool. 4. To assemble, combine frosting and remaining 1 tablespoon of garam masala in a small bowl. Spread cake with a thin layer of frosting between layers and on top and sides. (The frosting is just the "glue" for the almonds and oranges.) Gently press toasted sliced almonds onto side of cake. Arrange caramelized orange slices on top of cake.

Strawberry cake
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Rating:
( rated)
Servings:
Makes 16 servings

Ingredients

    • 2 boxes white cake mix
    • 6 large egg whites
    • 2 2/3 cups buttermilk
    • 1/4 cup vegetable oil
    • 2 teaspoons butter-flavor extract
    • 1 can (21-ounce) strawberry pie filling
    • 1 can (16-ounce) vanilla frosting
    • 2 pints whipping cream, chilled
    • 1 teaspoon vanilla extract
    • 3 tablespoons powdered sugar
    • 9 whole trimmed strawberries, for garnish

Preparation

Baking Directions:

1. In a very large mixing bowl, combine cake mixes, egg whites, buttermilk, vegetable oil and butter flavor extract. Beat on medium speed for 3 to 4 minutes or until well-blended.2. Divide batter among four greased and floured 9-inch round cake pans. (If you don't have four pans, bake cakes in two batches).3. Bake in a 350 degree oven for 28 to 31 minutes or until a cake tester comes out clean. Cool in pans 15 minutes; cool completely on a wire rack.4. Using a serrated knife, trim tops of three of the cakes to be as flat as possible (save one layer for another use). Place one layer on a serving platter. Spread with half of the pie filling. Top with half of the vanilla frosting. Top with another cake layer. Repeat layers of pie filling and frosting. Top with the third layer.5. In a chilled bowl, beat whipping cream, vanilla and powdered sugar with an electric mixer until soft peaks form. Frost cake with whipped cream. Place remaining whipped cream in a pastry bag fitted with a star tip. Pipe decoratively on sides and top of cake. Garnish top of cake with 9 whole strawberries. Chill until serving time.

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