Receta Blueberry Cake Studded with Snow-capped Candies
Blueberry Cake Studded with Snow-capped Candies
While staying in Georgia, I am going to post a few of my past favorites. This is one of my favorite cake recipes~ It is surprising what wonderful things you can "whip up" with the few ingredients you have in your kitchen pantry~
I decided to make a cake with what ever ingredients I had on hand, which consisted of: 1 box white cake mix, 1 can vanilla frosting, 1 can blueberry pie filling, 1 tube blue gel food coloring, 1/2 tub whipped topping, 1/2 a package of cream cheese and a box of snow capped colored candies. I came up with this cake and it was wonderful! I hope you enjoy it too~
- 1 pkg. (18 oz.) Pillsbury Classic White Cake Mix
- 1 1/4 c. water
- 1/3 c. oil
- 1/4 t. almond extract
- 4 egg whites
- gel food coloring, blue
- 1- 21 oz. can West Bay Blueberry pie filling
- 1-16 oz. can Duncan Hines Classic Vanilla Frosting
- 4 oz. whipped topping
- 4 oz. cream cheese, softened
- snow capped or non-pareil candies
- 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 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, 2-4 drops, or until desired color.
Pour batter into prepared pans. Tap pans on counter top to remove air bubbles.
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.
Place one cake round on pedestal. Lightly frost top of cake, with slotted spoon, spoon blueberry pie filling on frosting, repeat with rest of cake rounds. Lightly frost top and sides of cake. Refrigerate until frosting is set.
Finish frosting top and sides of cake, smooth out.
Start adding snow-capped candies, one at a time, until cake is covered in candies. Top with fresh blueberries and 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.