Blueberry Brunch Cake
$0.00
Lemon Blueberry Mini Fluted Cakes
Lemon Blueberry Mini Fluted Cakes
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Amount20
Instructions
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Ingredients:
Cake
- 1 package (16.5 ounces) lemon cake mix
- 1 package (3.4 ounces) lemon instant pudding mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 package (5 ounces) dried blueberries (about 1 cup)
Glaze
- 2-1/4 cups confectioners’ sugar
- 3 tablespoons milk
- 4-1/2 teaspoons corn syrup
- 1/2 teaspoon vanilla extract
- Preheat oven to 325ºF. Prepare mega mini fluted pan with vegetable pan spray.
- In large bowl, combine cake mix, pudding mix, water, oil, and eggs; beat at medium speed with electric mixer for 2 minutes. Gently stir in blueberries. Divide evenly among prepared pans; filling cavities about 2/3 full.
- Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.
For glaze, stir together confectioners’ sugar, milk, corn syrup and vanilla until smooth and well combined. Pour or pipe over cooled cakes.
Makes about 20 mini fluted cakes.
Notes
How To
Fondant Cut-Outs
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
