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Make the Buttercream: Place the sugar, brown sugar, and water in a medium saucepan and set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup.

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Preheat the oven to 350 degrees F and line 2 standard loaf pans with parchment paper or spray with non-stick baking spray. Make the red batter. Whisk together the red velvet cake mix, eggs, vegetable oil, water, vanilla pudding mix, and sour cream. Bake the red bread.

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Using a stand mixer or a hand mixer and a large bowl, beat the cream cheese until creamy, then add the powdered sugar, vanilla, and green food coloring. Keep beating until combined and smooth. 3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture.

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Bake the cake and allow to cool. Then crumble the cake into a large mixing bowl. Step 2. Combine the cream cheese frosting and crumbled cake mix. Make sure it is mixed together really good. Step 3. From the mixture into balls. I used a cookie scoop to make them all uniform. Freeze for about 15 minutes before coating.

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Make the cake batter. Preheat the oven to 325F and grease your pan. Whisk together the dry ingredients in a bowl. In a separate bowl, combine the mashed bananas, eggs, milk, oil, and vanilla. Add the flour mixture to the banana mixture, stirring until lumpy but combined. Pour in the pan.

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Mix the second cake and add some green food coloring. Pour the green batter around the heart cutouts. Tap the pan on the counter so the batter will fall down the sides of the hearts. Bake it according to the package directions. Next, frost the cake with green frosting and add some heart sprinkles.

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Preheat oven to 350°F. Line two 7-inch pans, one 6-inch pan, and two 4-inch pans with parchment rounds, and grease with non-stick cooking spray. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment until fully combined.

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Using a mixer cream the butter until smooth (30-60 seconds). Add 4 cups of powdered sugar, mint extract and food coloring (this can be adjusted after it's mixed in to be darker if needed. Beat slowly on low speed to incorporate the ingredients. Beat on high speed for 3 minutes or until the frosting is fluffy. STEP 3.

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How to Make Grinch Poke Cake. Making this delicious cake is easier than stealing an entire town's Christmas celebration in one night! It only takes a few minutes and a few simple steps. Step 1: Prep. Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish. Step 2: Make the Cake Batter

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Melt 6 tablespoons of butter in a microwave-safe bowl. Add cake mix, milk, and melted butter to a large bowl and mix on low speed until well blended, about 1 minute. Pour batter into a greased 9 x 13-inch baking pan. 15.25 ounces package red velvet cake mix, 1 cup milk, 6 tablespoons unsalted butter.

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Pour the cake batter into the prepared baking dish. Bake the cake for 30-35 minutes until a toothpick inserted comes out clean. Set the cake aside to cool. Using the handle of a wooden spoon poke holes all into the cooled cake. In a medium-sized. mixing bowl combine the instant pudding and milk and whisk until smooth.

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Frosting. Place the butter in a large mixing bowl and beat until very smooth, about 1 minute. With mixer set to low, gradually beat in 4 1/2 cups of the powdered sugar. Add 4 tablespoons of the milk and the vanilla and salt. Turn mixer to medium speed and beat until frosting is very smooth.

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Decorating cake with the buttercream shag technique. Cover - The entire cake in icing. Fill - A tipped piping bag with green icing. Pipe the sides- Of the cake from the bottom upwards until the sides are covered (Image 7,8 and 9). Pipe the top- From the outer edges to center until covered (Image 10,11 and 12).

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Instructions. Cake Directions: Preheat oven to 350 degrees. Prep bundt cake pan. Sift flour, baking powder, salt, and baking soda together in a bowl. Beat butter on high for 30 seconds. Add sugar and vanilla extract to the butter until well combined. Add egg whites, one at a time, mixing after each.

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2. In a bowl, combine the cake mix + the ingredients listed on the box. Add in the food coloring to make the desired shade of green. 3. Bake according to the package directions and let them cool completely. 4. In a small bowl, combine the marshmallow fluff and crushed candy cane pieces.

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Preheat the oven to 350°F. Meanwhile, spray a 9X9 cake pan with baking nonstick spray. Line the bottom with parchment paper and spray it again. STEP 2: Dry ingredients. Mix the all purpose flour, baking powder, baking soda, and salt in a medium bowl. Chop up the Andes mints. STEP 3: Beat butter, oil, and sugar.