Cherry Candle Cake Recipe
Ingredients
| 1 package cherry angel-cake mix | ||
| Pineapple can | 1 , crushed | |
| 1 package lime-flavored gelatin | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Few drops green food coloring | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Few drops red food coloring | ||
| Gumdrop Bows | ||
| 1 sturdy 10-inch red candle | ||
Directions
Prepare batter from cake mix and bake in an ungreased 10-inch tube pan according to package directions.
Cool.
Meanwhile prepare Pineapple.
Filling: Drain pineapple and add enough water to the syrup to make 1 3/4 cups.
Heat syrup mixture to boiling; add gelatin and stir until dissolved.
Chill till partially set; beat with rotary or electric beater till light and fluffy.
Fold in drained pineapple.
Whip 1 cup heavy cream; fold into gelatin mixture.
Tint pale green with food coloring.
Chill, stirring occasionally, until the mixture will mound when spooned.
To assemble cake: Cut cake crosswise in 3 equal layers.
Place bottom layer on serving plate; spread with half the gelatin mixture; add second layer of cake and spread with remaining gelatin; top with third cake layer.
Chill till filling is firm, 2 to 3 hours.
Just before serving, whip 1 1/2 cups heavy cream and tint pale pink with red food coloring; spread on top and sides of cake.
Trim cake with Gumdrop Bows.
Secure candle in center.
Cool.
Meanwhile prepare Pineapple.
Filling: Drain pineapple and add enough water to the syrup to make 1 3/4 cups.
Heat syrup mixture to boiling; add gelatin and stir until dissolved.
Chill till partially set; beat with rotary or electric beater till light and fluffy.
Fold in drained pineapple.
Whip 1 cup heavy cream; fold into gelatin mixture.
Tint pale green with food coloring.
Chill, stirring occasionally, until the mixture will mound when spooned.
To assemble cake: Cut cake crosswise in 3 equal layers.
Place bottom layer on serving plate; spread with half the gelatin mixture; add second layer of cake and spread with remaining gelatin; top with third cake layer.
Chill till filling is firm, 2 to 3 hours.
Just before serving, whip 1 1/2 cups heavy cream and tint pale pink with red food coloring; spread on top and sides of cake.
Trim cake with Gumdrop Bows.
Secure candle in center.
Chef
