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Video: It’s Savannah vs. Seacrest in Sandra Lee cake-off

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    >> this morning on "today's kitchen" delicious desserts. "every dish delivers."

    >> and the part i cannot wait for we're going to learn how to decorate a cake and have a decorating contest.

    >> it's going to get ugly, going to be the meanest cake decorating contest ever.

    >> you're going to be wiping frosting from your brow if you keep talking like that.

    >> we haven't even started.

    >> tell us about the cakes we have here.

    >> one of the cakes i wanted to make is my daffodil cake. i thought you could do any kind of cake for any season with the exact same concept. this is a lemon cake to go with my daffodils. inside is a pound cake but you can do a store-bought angel cake , scooped out and top goes on, now the icing is powdered sugar , lemonade concentrate, a little bit of vanilla and you whip it up with the whipped topping and there is your coating.

    >> how do you spread it so neatly?

    >> it just pours.

    >> she acts like we should know that.

    >> you can have the fork and the whole cake. this is the spice cake . there are a lot of cake mixes on the market. you want to buy a premium cake mix . don't look for the cheapest thing. instead of oil i put yogurt and the eggs, you bake that off. the whipped top something store bought, i used cream cheese and vanilla. one cup sugar, giramasala and go to town.

    >> we have 20 seconds to do our frosting test.

    >> everyone has the beautiful flat takes. take your mound, flip it upside down nice and square. everybody's icing, everybody's cake always crumbles. don't feel bad, first layer goes on nice and smooth. in the crafts store you see the great rolling kind of cake pedestals that he's all you do. if you do a filling go in here and create a little edge and your filling goes inside.

    >> it's on.

    >> you guys are making a strawberry layered cake, given the two sects of instructions, ice your kick, put in the filling, put on the top, ice it again.

    >> i used to mow a line so i might be able to do this, getting the lines right. delicate, take your time off.

    >> i don't get points off if i get frosting on the plate. where does this go? i'm going purely by instinct. that looks great.

    >> is there anything inside of this?

    >> there is now.

    >> i'd like to put something inside a filling like that?

    >> if i were you i would put my cake topper on the side.

    >> the time constraints are difficult.

    >> pulling around the edge.

    >> where are you helping him? go, go, go. fresh strawberries.

    >> do not touch us.

    >> don't say anything.

    >> don't take my strawberries.

    >> well.

    >> mine looks accessible.

    >> your face is decorated.

    >> ooh!

    >> that's the way it's supposed to look?

    >> if you look at the cover of my new magazine it's easy to do. remember your piping bags, i'll do this on something you take it and go like that, that's all you're doing.

    >> i feel like she's upset with me. i have filling inside of mine.

    >> taste it, it doesn't matter.

    >> the recipes are on today.com,

TODAY recipes
updated 4/23/2013 9:41:51 AM ET 2013-04-23T13:41:51

Recipe: Spiced cake with almonds and caramelized oranges

Ingredients
  • Nonstick cooking spray
  • 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

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.

Serving Size

Makes 12 servings

Recipe: Lemon daffodil cake

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:
  • 3 cups powdered sugar, sifted
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 tablespoon lemon-flavored gelatin powder
  • 1/4 cup whipped topping
  • Fresh mixed berries, for serving
  • Nosegay of roses or other edible flowers placed in center of cake, for decorating
Preparation

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.

Serving Size

Makes 12 servings

Recipe: Strawberry cake

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

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.

Serving Size

Makes 16 servings

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