I love making holiday treats like Cinnamon Coffee Cake, Pumpkin Cheesecake, and Apple Cider. No matter the weather, these sweets will warm your soul and satisfy your sweet craving.
– 3 ½ cupsall-purpose flour – 1 ½ teaspoonsbaking powder – 1 teaspoonbaking soda – 1/2 teaspoonsalt – 2sticksbutterroom temperature – 2cupsgranulated sugar – 4large egg – 1cupkefir – 1/2cupvegetable oil – 1 ½teaspoonsvanilla extract – 8ozM&M's White Strawberry Shortcake – 2cupsheavy whipping creamcold – 4tablespoonssugar – 8strawberriesstem covered and halved – 1stick butterroom temperature – 1teaspoonvanilla extract – 2/3cupscocoa powdersifted – 1cupconfectioner's sugarsifted – 3tablespoonheavy cream – DOVE Peanut Butter Egg – Starburst Sweet & Sour Jellybean – Fresh flower
Ingredients
Heat oven to 350 F.A half sheet pan (18"x13"x1") should be sprayed with baking spray, lined with parchment paper, then dusted with flour, tapping off any excess.
Mix flour, baking powder, baking soda, and salt in a large bowl.In a stand mixer with a wire whisk, whip butter on medium speed, then add sugar and beat until light and fluffy. After adding each egg, mix until blended.
Mix oil and vanilla extract until mixed, then scrape basin sides with a spatula.After the dry ingredients, add the kefir. Mix until smooth, not overmixing.
Fold M&M's White Strawberry Shortcake by hand with a spatula. Bake for 30-35 minutes on the baking sheet with uniformly distributed batter. The cake's centre toothpick must come out clean.
Take the cake out of the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper to help you move the cake to the table to cool completely.
With a round cake ring made of stainless steel, cut the cake into two or three rounds, depending on how big the ring is.
With an electric mixer, beat heavy cream and sugar together until soft peaks form. Move to a pipping bag with a star-shaped open end.
Pipe frosting "flowers" close together on the first cake layer, top with strawberries, fill in gaps with whipped cream, then top with the second layer. Pipe whipped cream "flowers" on the cake sides, saving the middle for the nest.
Whisk heavy cream and vanilla extract until mixed in an electric mixer bowl after beating butter for 1 minute, adding cocoa and sugar and beating for another minute. For even beating, scrape the bowl sides with a spatula.
Transfer to a circular #4 pipping bag.Pipe the nest layer by layer in the middle of the top layer in a circle. Add buttercream to the nest and make it as high or thick as you like.
After refrigerating for one hour, fill the nest with DOVE Peanut Butter Eggs, Starburst Sweet & Sour Jellybeans, and fresh flowers on the cake.Refrigerate.
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