35th-Anniversary Cake

35th-Anniversary Cake takes approximately 2 hours and 40 minutes from beginning to end. This recipe serves 50. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 229 calories, 3g of protein, and 9g of fat. It is brought to you by Taste of Home. 14 people were impressed by this recipe. A mixture of cream cheese, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. 35th Anniversary Hummingbird Cake, Anniversary Cake, and PLANTERS® Mr. PEANUT™ 100th Anniversary Cake are very similar to this recipe.

Servings: 50

Preparation duration: 120 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cover a 20-in. x 14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13-in. x 9-in. baking pans with waxed paper; grease and flour the paper. For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Repeat for second cake layer. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting. For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff). On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig. 2. Score a parallel line 1 in. from the last line on each side. See Fig. 3. Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig. 5. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig. 6. Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig. 7. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig. 8. The finished fondant quilt top should look like Fig. 9. For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry. Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper. Yield: about 50 servings. Editor’s Note: This recipe was prepared with Solo brand cake and pastry filling and Parkay 70% vegetable oil spread. One 24-ounce package of Wilton Pure White Rolled Fondant may be substituted for the fondant quilt ingredients. This fondant is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Originally published as 35th-Anniversary Cake in Country WomanSeptember/October 2005, p42 Nutritional Facts 1 serving (1 piece) equals 465 calories, 19 g fat (11 g saturated fat), 96 mg cholesterol, 190 mg sodium, 73 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cover a 20-in. x 14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13-in. x 9-in. baking pans with waxed paper; grease and flour the paper.

2. For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar.

3. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla.

4. Add 2-1/4 cups flour; mix well.

5. Pour into one prepared pan.

6. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Repeat for second cake layer.

7. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla.

8. Add enough milk to achieve desired consistency.

9. Using a serrated knife, level tops of cakes if necessary.

10. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting.

11. For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).

12. On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig.

13. Score a parallel line 1 in. from the last line on each side. See Fig.

14. Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig.

15. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig.

16. Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig.

17. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig.

18. The finished fondant quilt top should look like Fig.

19. For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry.

20. Spread remaining candy coating inside heart; smooth with a spatula and let dry.

21. Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart.

22. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper.

Nutrition Information:

covered percent of daily need