Sandra Lee's World's Largest Bake Sale - FOX 29 News Philadelphia | WTXF-TV

Sandra Lee's World's Largest Bake Sale

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Sandra Lee, Rosanna Scotto, Mario Batali, Emeril Lagasse, Bobby Flay, Guy Fieri, Dylan Lauren, Ty Pennington and Wendy Williams took part in Sandra Lee's World's Largest Bake Sale to raise funds and awareness for the children who suffer from hunger right here in New York.

The event was held on May 1, 2013, from 10 am to 7 pm in Grand Central Terminal - Vanderbilt Hall.

100% of the proceeds raised at this event go to Share Our Strength and the Food Bank of New York.

http://www.recipefornokidhungry.com/

STRAWBERRY CAKE

Makes 16 servings

Bake: 28 minutes, Cool: 1 hour

 

2 boxes white cake mix

6 large egg whites

22/3 cups buttermilk

1/4 cup vegetable oil

2 teaspoons butter-flavor extract

1 can (21-ounce) strawberry pie filling

1 can (16-ounce) vanilla frosting

2 pints whipping cream, chilled

1 teaspoon vanilla extract

3 tablespoons powdered sugar

9 whole trimmed strawberries, for garnish

 

1. In a very large mixing bowl combine cake mixes, egg whites, buttermilk, vegetable oil, and butter-flavor extract. Beat on medium speed for 3 to 4 minutes or until well-blended.

2. Divide batter among four greased and floured 9-inch round cake pans. (If you don't have four pans, bake cakes in two batches).

3. Bake in a 350° oven for 28 to 31 minutes or until a cake tester comes out clean. Cool in pans 15 minutes; cool completely on a wire rack.

4. Using a serrated knife, trim tops of three of the cakes to be as flat as possible (save one layer for another use). Place one layer on a serving platter. Spread with half of the pie filling. Top with half of the vanilla frosting. Top with another cake layer. Repeat layers of pie filling and frosting. Top with the third layer.

5. In a chilled bowl beat whipping cream, vanilla, and powdered sugar with an electric mixer until soft peaks form. Frost cake with whipped cream. Place remaining whipped cream in a pastry bag fitted with a star tip. Pipe decoratively on sides and top of cake. Garnish top of cake with 9 whole

strawberries. Chill until serving time.

 

BLUEBERRY COBBLER CUPS AND APPLE COBBLER CUPS

Makes 8 servings

Bake: 15 minutes, Cool: 5 minutes

 

2 tubes (8 rolls each) refrigerated crescent rolls

1 (21-ounce) can pie filling of your choice (cherry, apple, peach, blueberry, apricot, strawberry,

or raspberry) Comstock®

1 egg, lightly beaten

1 tablespoon cold water

Coarse sugar

Vanilla ice cream (optional)

1. Preheat oven to 375°. Spray eight 6- or 8-ounce ramekins with nonstick cooking spray; set aside.

2. Unroll crescent rolls. Cut each triangle in half vertically from the top point. Line each ramekin with four crescent-roll halves, draping the narrow pointed end over the edge of the ramekin. Press the rolls into the bottom of the ramekin to cover. 

3. Fill each ramekin with your choice of pie filling.

4. In a small bowl whisk together egg and cold water. Brush crescent-roll triangles with the egg wash. Sprinkle with coarse sugar.

5. Bake for 15 to 20 minutes, or until crescent-roll crust is golden brown and pie filling is gently bubbling.

6. Let cool for 5 to 10 minutes before serving with a scoop of vanilla ice cream, if desired.

 

BANANA SPLIT CUPCAKES

Makes 24 cupcakes

Bake: 16 minutes, Cool: 30 minutes

 

1 package (18.25 ounces) banana supreme cake mix

11/3 cups banana-pineapple nectar, Kern's®

1/3 cup vegetable oil

3 eggs

1 can (8 ounces) crushed pineapple, Dole®

1 can (12 ounces) whipped cream frosting

2 tablespoons powdered sugar, Domino®/C&H®

1 teaspoon imitation strawberry extract

2 drops red food coloring

1 can (12 ounces) whipped vanilla frosting

1 can (12 ounces) whipped chocolate frosting

1/2 cup nut topping, Fisher®

24 maraschino cherries with stems, drained and patted dry

1. Preheat oven to 350°. Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside.

2. In a large mixing bowl, beat cake mix, nectar, oil, and eggs with an electric mixer on low for 30 seconds.  Scrape down side of bowl; beat for 2 minutes on medium. Add crushed pineapple; stir until

combined. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.

4. For the strawberry frosting, in a medium bowl, stir together whipped cream frosting, powdered sugar, strawberry extract, and red food coloring until smooth.

5. To frost cupcakes, insert a large round tip into a large pastry bag. Fill pastry bag half full with equal

amounts of the strawberry, vanilla, and chocolate frostings, placing each frosting in a wide strip along the side of the bag (you'll have 3 separate stripes of frosting). Pipe a large swirl of frosting on each cupcake, refilling pastry bag with frostings as needed. Sprinkle 1 teaspoon of the nut topping on each cupcake; top each cupcake with a maraschino cherry.

 

SOUR CREAM CAKE

Makes 9 servings

Bake: 40 minutes

 

Nonstick spray for baking, Pam®

1 cup sugar

3 eggs

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

½         cup sour cream

Vanilla frosting

Cocoa powder (optional)

Fresh raspberries (optional)

1. Preheat oven to 325°. Spray an 8-inch square cake pan with spray for baking and set aside. In a large bowl, combine sugar, eggs, butter, and vanilla; beat with an electric mixer on medium speed about 3 minutes or until thick and lighter in color.

2. In a medium bowl, sift together flour and baking powder. Alternately add flour mixture and sour cream to egg mixture, stirring until smooth. Do not overmix. Pour into prepared pan. Bake in preheated oven for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Cool on a wire rack. Frost with vanilla frosting, sprinkle with cocoa powder, and garnish with fresh raspberries (optional)

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