2 cups white sugar
1 (3oz) package of strawberry gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon Lorann vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)
1. Prepare two 9? round pans (butter and flour, or parchment lined).
2. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.
3. Bake in 350 F for about 25 minutes, or until inserted cake tester comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.
Cake bites is made out of cake scraps (I used chocolate cake) and is mixed with either buttercream, cream cheese frosting or chocolate ganache until it looks likes a sticky “dough” that you can mould. You can add candy flavoring.
Roll the “dough” into small bite sizes and chill them in the refrigerator for about 1 hour. Then decorate them as you desire with melted chocolate, poured fondant or sprinkles. If you are planning to roll the cake bites in sugar sprinkles, then do it the moment that you have rolled the cake bites while they are still soft and sticky. Otherwise it can be hard for the sugar sprinkles to attach the cake bite.
I decorated some of my cake bites with sprinkles and covered the rest with poured fondant and decorated them with green vines and some small pink royal icing flowers. Placed in paper cups these small cake bites would be a perfect treat for a tea party.
- 1 cup vegetable shortening
- 2 eggs
- 1 1/2 cups sugar
- 1 teaspoon cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
- 3 1/3 cups cake flour
- ¾ cups unsalted butter
- 2 ¼ cups sugar
- 3 large eggs
- 1tsp madagascar vanilla extract
- 1 ½ tsp salt
- 1 ½ cups buttermilk
- 1 ½ tsp baking soda
- Preheat oven to 350 degrees, grease three 9- x 2-inch pans
- In small bowl, sift flour and set aside. In large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, mix well.
- Stir salt into buttermilk, then alternate with flour and add to batter. Do not overbeat into mixture.
- Pour into prepared pans and bake approximately 35-40 minutes.