Quilter's Cake
03-01-2011, 10:56 AM
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Join Date: Jan 2010
Location: Sullivan, IL
Posts: 361
Taste of Home has a recipe for a Quilter's cake. I just had to pass it along! http://www.tasteofhome.com/recipes/Quilter-s-Cake . It is decorated with square-in-square and pinwheel blocks in a 9-patch layout. So Cool!
Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant banana pudding mix
1 cup water
4 eggs
1/3 cup canola oil
1 cup shortening
6 cups confectioners' sugar
1 teaspoon vanilla or almond extract
Pinch salt
5 to 6 tablespoons milk
1/2 cup seedless raspberry preserves
1/2 cup apricot preserves
Ruler and string or dental floss
2 pastry bags or heavy-duty resealable plastic bags
Round pastry tip #5, optional
Star pastry tip #20
Directions
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased 9-in. square baking pans. Bake at 350° for 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, cream the shortening until fluffy. Gradually add the confectioners' sugar, vanilla, salt and enough milk to achieve desired spreading consistency; set aside 2/3 cup. Using remaining frosting, spread between layers and over top and sides of cake.
To make quilt design, divide the top into nine equal squares, using a ruler and making a gentle imprint in frosting with string or dental floss. Referring to Fig. 1, use a toothpick to gently draw each block design. Fill in design with preserves as shown in photo.
Cut a small hole in the bottom corner of a pastry or plastic bag; insert round tip if desired (or pipe directly from bag). Fill the bag with 1/3 cup reserved frosting and pipe an outline around each square. Prepare another plastic or pastry bag, inserting the star tip. Fill bag with remaining frosting; pipe around outer edge of top and bottom of cake. Holding the bag straight up and down, form stars on the corners of cake and squares. Yield: 9 servings.
Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant banana pudding mix
1 cup water
4 eggs
1/3 cup canola oil
1 cup shortening
6 cups confectioners' sugar
1 teaspoon vanilla or almond extract
Pinch salt
5 to 6 tablespoons milk
1/2 cup seedless raspberry preserves
1/2 cup apricot preserves
Ruler and string or dental floss
2 pastry bags or heavy-duty resealable plastic bags
Round pastry tip #5, optional
Star pastry tip #20
Directions
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased 9-in. square baking pans. Bake at 350° for 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, cream the shortening until fluffy. Gradually add the confectioners' sugar, vanilla, salt and enough milk to achieve desired spreading consistency; set aside 2/3 cup. Using remaining frosting, spread between layers and over top and sides of cake.
To make quilt design, divide the top into nine equal squares, using a ruler and making a gentle imprint in frosting with string or dental floss. Referring to Fig. 1, use a toothpick to gently draw each block design. Fill in design with preserves as shown in photo.
Cut a small hole in the bottom corner of a pastry or plastic bag; insert round tip if desired (or pipe directly from bag). Fill the bag with 1/3 cup reserved frosting and pipe an outline around each square. Prepare another plastic or pastry bag, inserting the star tip. Fill bag with remaining frosting; pipe around outer edge of top and bottom of cake. Holding the bag straight up and down, form stars on the corners of cake and squares. Yield: 9 servings.
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