deep 23cm-round (9\") cake tin with cooking oil, then
br>In large bowl, beat cake mix, water, 1/2 cup
irections and let cool. Turn cake out of pan(s) and
deep 8 inch round cake pan and line base and
nd line a 24cm round cake tin with several layers of
deep 4-inch round cake pans with 3 layers of
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
he sides) before tipping the cake onto a plate. Yields 4
to your remaining four larger cake pans, doing your best to
To make the cake batter, clean, peel and grate
ire. Set overnight.
Dust cake with remaining powdered sugar. Arrange
vernight or several days.
CAKE MIXTURE; Beat butter and brown
rease 2 9-inch round cake pans with softened butter.
Lightly grease a 5-cup pudding basin.
Combine the milk and baking soda in a large bowl. Add banana, gluten-free breadcrumbs, fruit and spices; mix well.
Spoon the mixture into the prepared pudding basin. Cover the top with pleated parchment paper and foil; secure with some string or a lid.
Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Boil, covered, for 2 hours. Replenish with boiling water as necessary during cooking to maintain the water level.
Turn the pudding out.
inch (~20cm) square cake tin.
Half, wash and
ine a deep 8 inch cake pan with parchment paper.
. Grease two 9-inch cake pans.
In a medium
ined and greased 6\"- 8\" cake tin and bake at Gas
If you have thawed your Christmas Cake please de-thaw prior to
Prepare the Jello according to the package instructions. Place four 2-cup serving glasses on a baking sheet. Divide the Jello evenly among the prepared glasses. Top each with 1 tablespoon of the berries. Cover with plastic wrap and chill for 2 hours or until set.
Top the Jello with half of the cake, the custard, and then the remaining cake. Place the whipped cream in a piping bag fitted with a 1/2 inch star nozzle. Pipe the cream over trifles. Top with the remaining berries and serve.