Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
For almond cream filling:
o 350F (these directions are for 5000 - 7500 feet elevation).
FOR THE CAKE: Place eggs in blender container and whip for a few
This mixture will form the chiffon cake layer.
Pour the batter
For the cake:
Mix all the ingredients
using a wire whip or cake blender. Be sure to scrap
fer paper design, A4 paper for creating a template, toothpicks,
til ready to use.
For the cake:
Heat oven to
For the cake: Dissolve coffee powder in hot
For The Cake:
Preheat the oven to
ur fridge can house the cake periodically through out the prep
Slice cake into 3 layers.
Mix well the eggs, 1/2 cup sugar, butter and orange juice.
Then add coconut, pecans and pineapple.
Mix pineapple, lemon juice and pudding.
Beat whipping cream until milky; mix with pudding mixture.
Cut cake into 4 layers. Spread pudding mixture on all cake layers.
Let set overnight in refrigerator.
ringue buttercream for this recipe for the mini pineapples and the decorated cake. You
br>Bake in 350F oven for 1 hour.
Turn heat
For the mandarin topping, use a
ixing bowl, combine basic cake mix ingredients.
On low
ven to 350 degrees.
For the Cake: Place the 12 egg