Best Fruit Punch Cake Ball Polka Dot Cake Recipes

POLKA DOT CAKE

Steps:

• Mix your white cake mixes together with the eggs, water and oil it calls for (to get your cake as white as possible, do the egg white only version). Set aside two cups of the mixture and refrigerate the rest of the mix until needed.
• Tint the two cups of batter that you set aside with your food coloring to your desired color. Place your cake pop molds on a baking sheet and oil your cake pop cavities (top and bottom). Fill your bottom cake pop pan with batter, attach the top, and press all around thoroughly to make sure the parts are sealed together. Bake your tray in the oven at the temperature the cake mix calls for until the cake pops are almost cooked through. Just keep checking with a toothpick after 10 minutes until the toothpick comes out almost clean (mine took about 17 minutes at 350°).
• Remove the cake balls from the pan and get the rest of your cake mix out of the refrigerator.
• Place 6-7 cake balls into the bottom of a greased 6" cake pan and spoon in batter just until the cake balls are covered. Bake until a toothpick comes out clean, but try more than one spot when you test in case you happen to hit a cake ball that's already done instead of the new white batter underneath. Mine took about 35 minutes in a 350° oven. Repeat until you have three layers of cake. You can either do this one at a time if you only have one pan, or you can make multiples at once if you have several 6" pans. Allow the cakes to cool completely on a cooling rack before icing.
• If you have rounded cake tops, use a bread knife to even out the tops of your layers so they will sit evenly on each other. Then stack them together with a layer of icing between each. I made the mistake of trying this before the tiers were totally cool with a lighter whipped icing option, and the layers were sliding around all over the place! The second time I let them completely cool and used the thicker regular icing and it worked much better. Once your layers are stacked, ice around the tops and sides, and you're ready to cut the cake and see the surprise inside!

NO-BAKE SPICED FRUITCAKE BALLS

Steps:

• Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
• Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
• Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
• Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
• Put the sanding sugar on a plate. Roll the balls in the sugar to coat.

FREE RANGE FRUITCAKE

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

FRUIT PUNCH

Steps:

• Mix everything together except the Squirt and ice. Let sit for 30 minutes. Fill glasses with ice and fill 3/4 of the way with the punch. Add a splash of the Squirt just before serving.

POLKA DOT SMASH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Stir together 2 tablespoons frosting and red food color to deep red color. Spoon frosting into decorating bag fitted with small round tip; set aside. In small bowl, mix remaining frosting and teal food color to desired color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake, cut side up, on plate. Spread cut side with teal frosting. Top with remaining round cake, cut side down.
• Spoon remaining teal frosting into decorating bag fitted with large round tip. Frost sides of cake with long stripes of frosting from the base of cake to top. Frost top of cake, and smooth with spatula. Pipe deep red frosting dots on side of cake. Use remaining frosting to frost cupcakes.

FRUIT PUNCH

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

PUNCH BOWL CAKE

Steps:

• Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.

FRUIT PUNCH

Steps:

• In a large pitcher, combine soft drink mix and water. Add orange juice concentrate; mix well. Just before serving, pour mixture into a punch bowl; stir in the soda.