Monday, April 14, 2014

How to Make Upside Down Cakes to Give As Gifts

Expert Author Debra J. Mosely
Upside down cakes make incredible gifts for any celebration. Whether you make this recipe as a stacked pineapple upside cake or in the loaf pan to give as individual gifts, your recipients will be very happy you decided to make a special treat just for them.
Here are some pointers for success. Using good quality butter, the brand noted below for the mixes, fresh large eggs, cultured buttermilk and pure vanilla extract will actually make it taste homemade and make it sturdy enough to stand up to the weight of being stacked. You will be able to notice the difference in taste if you use lower quality ingredients.
Suggestions for gift ideas:
Stacked Pineapple Upside Down - Place all three layers on a decorative plate and completely wrap in plastic wrap (from the bottom up so you can add a bow to the top) or place layers onto a decorative cake stand.
Individual Pineapple Upside Down - Take a 6-inch round board and place the mini loaf cake onto the board. Trim the edges off the board and then slide the miniature loaf cakes into cellophane bags and add a decorative bow.
Stacked Pineapple Upside Down Cake Recipe
Brown sugar mixture:
1 cup unsalted butter, melted
3 cups brown sugar
Maraschino cherries without stems
3 (20 oz. cans) sliced pineapple in 100% juice
2 packages Pillsbury® Golden Butter mix
1 package Pillsbury® Yellow Cake mix
1-1/4 cup unsalted butter, melted
9 large eggs
2 cups buttermilk
1/2 T pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, blend the melted butter and brown
sugar. Evenly spread this mixture into three 10" pans (use spray flour/shortening to coat the sides of the pans). Spread the pineapple slices around the edge of the pans and then slice in half to fill in the center. Add cherries and set aside.
In a large mixing bowl, blend the three cake mixes, melted butter, large eggs, buttermilk and vanilla. Beat until completely blended and light, about 3-5 minutes. Evenly divide between the cake pans and use a spatula to smooth completely out the top.
Bake until golden brown -- about 25 to 30 minutes. Let cool in pans until you can lift the cake pan up without getting burned. Use a spatula to go around the sides of the cake to make sure it is not sticking to the sides. Using your serving plate, invert one layer over onto the plate. Fix the pineapple or cherries if needed and spoon the remaining brown sugar left in the pan back onto the cake. Take the second and third pans and lift them up onto the layer and use the pan to shift the cake into the correct spot to make sure it's even with the previous layer. Once you are satisfied with the location, lift the pan off the top. Repeat this process with the third layer. Use your spatula to smooth down the sides and let completely cool.
If traveling with this cake, wrap the sides with two layers of plastic wrap and then waxed paper to keep the layers from shifting. This cake can be refrigerated or frozen.
This recipe makes three (3) 10-inch round cakes or (4) 8-inch round cakes or (6-8) 6-inch round cakes.
Mini loaf pan individual upside down cakes: Use a mini loaf pan and spoon some of the butter sugar mixture in the bottom of the pan. Use spray flour/shortening to coat the sides of the loaf pans. Cut two pineapple slices in half. Use three half slices in the bottom of the pan. Put three cherries in the middle and then add batter to fill half the cake pan. Bake at 350 degrees until golden brown.
Article Source:

No comments:

Post a Comment