35th-Anniversary Cake

Name: 35th-Anniversary Cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 50
Cuisine: Global
Ingredients: 237 milliliters raspberry cake and pastry filling; 355 milliliters butter, softened; 1 liters cake flour; 85 grams white candy coating; 887 milliliters confectioners sugar; 5 Tbsps light corn syrup; 340 grams cream cheese, softened; 12 eggs; 50 servings Teal and burgundy paste food coloring; 8 Tbsps milk; 1 liters sugar; 5 teaspoons vanilla extract; 59 milliliters vegetable oil spread, softened

35th-Anniversary Cake takes about 2 hours and 40 minutes from beginning to end. This dessert has 264 calories, 3g of protein, and 11g of fat per serving. This recipe serves 50. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires sugar, vanillan extract, cake flour, and vegetable oil spread. If you like this recipe, take a look at these similar recipes: 35th Anniversary Hummingbird Cake, Anniversary Cake, and PLANTERSÂ® Mr. PEANUTâ„¢ 100th Anniversary Cake.

Instructions

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.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cream Cheese

Butter

Cream

Sugar

Equipment you will use

Bowl

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

Ingredients you will need

Vanilla

Egg

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

Ingredients you will need

All Purpose Flour

Pour into one prepared pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

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

Ingredients you will need

Powdered Sugar

Frosting

Vanilla

Butter

Cream

Equipment you will use

Bowl

Add enough milk to achieve desired consistency.

Ingredients you will need

Milk

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

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Raspberries

Frosting

Spread

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).

Ingredients you will need

Powdered Sugar

Margarine

Corn Syrup

Fondant Icing

Cream

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Powdered Sugar

Fondant Icing

Roll

Figs

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

Ingredients you will need

Figs

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.

Ingredients you will need

Figs

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

Ingredients you will need

Figs

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

Ingredients you will need

Fondant Icing

Figs

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

Ingredients you will need

Food Color

Figs

Equipment you will use

Paper Towels

The finished fondant quilt top should look like Fig.

Ingredients you will need

Fondant Icing

Figs

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.

Ingredients you will need

Almond Bark

Equipment you will use

Microwave

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

Ingredients you will need

Almond Bark

Spread

Equipment you will use

Spatula

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

Ingredients you will need

Almond Bark

Equipment you will use

Paper Towels

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

Equipment you will use

Knife

Equipment

Ingredients

Servings:

237milliliters

raspberry cake and pastry filling 355milliliters

butter, softened 1liters

cake flour 85grams

white candy coating 887milliliters

confectioners' sugar 5Tbsps

light corn syrup 340grams

cream cheese, softened 12

eggs 50servings

Teal and burgundy paste food coloring 8Tbsps

milk 1liters

sugar 5teaspoons

vanilla extract 59milliliters

vegetable oil spread, softened

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.