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Strawberry Shortcake Neapolitan Cakelets

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Strawberry, Fudge or Vanilla…can’t decide? You don’t have to!

  • Hands-On Time: 45 Minutes
  • Total Time: 2 Hours 40 Minutes
  • Servings: 24 cakelets
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour three 15x10x1-inch jellyroll pans.
  2. Prepare each cake mix according to package directions with water, oil and eggs. Pour batters into prepared pans.
  3. Bake each pan 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cakes completely on wire racks.
  4. Cut each cake into 24 circles using 2-inch round cookie cutter or biscuit cutter.
  5. Blend frosting with strawberry extract and food color. Place into a pastry bag with a leaf tip.
  6. Assemble each cakelet by placing one Strawberry cake circle on bottom and pipe with frosting. Repeat with Fudge cake, then French Vanilla cake. Repeat process with all cake circles.

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Tips

Bite-Size Football Brownies

Bite-Size Football Brownies

For football parties, bite-size portion-controlled indulgences appeal to everyone. Bake any DH mix in a pan size such that they turn out 1-inch thick, such as 17.6 oz mix in 9X9 pan. Use 3" X 1" football-shaped cookie cutter to cut brownies into footballs (can be made by bending circular cutter). Pipe white frosting into laces pattern on the football brownies. Serve and watch 'em fly off the plate.


Denser & Moister Cakes

Denser & Moister Cakes

When preparing any cake mix, substitute water with evaporated milk and proceed as usual. Cake will turn out denser and moister than when baked with water and it will remain so, covered, for several days. Try it, you won't regret it.





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