Drummer Boy Cake

Name: Drummer Boy Cake
Ingredients: 1 envelope unflavored gelatin; 1/4 cup cold water; 3 cups fresh or frozen cranberries; 1 cup sugar; 1/2 cup red currant jelly; 1 medium navel orange, unpeeled and quartered; 1 package yellow cake mix (regular size); 1-1/2 cups water, divided; 1/3 cup vegetable oil; 3 large eggs, room temperature; 3/4 cup sugar; 5 teaspoons cornstarch; 1/8 teaspoon salt; 2 tablespoons butter, cubed; Yellow liquid food coloring; 1 cup shortening; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon orange extract; 4-1/2 cups confectioners' sugar; 1/4 cup 2% milk; Yellow and red liquid food coloring; 28 fresh or frozen cranberries

22 ingredients

5 steps

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
3 cups fresh or frozen cranberries
1 cup sugar
1/2 cup red currant jelly
1 medium navel orange, unpeeled and quartered
1 package yellow cake mix (regular size)
1-1/2 cups water, divided
1/3 cup vegetable oil
3 large eggs, room temperature
3/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 tablespoons butter, cubed
Yellow liquid food coloring
1 cup shortening
1-1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
4-1/2 cups confectioners' sugar
1/4 cup 2% milk
Yellow and red liquid food coloring
28 fresh or frozen cranberries

Directions

1

For topping, sprinkle gelatin over cold water in a microwave-safe bowl; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved; set aside. In a saucepan over medium-low heat, cook cranberries and sugar, uncovered, for 7 minutes or until slightly thickened, stirring occasionally. Cool slightly. Stir in jelly and gelatin mixture. Cover and chill for 5 hours or overnight.
2

For cake, process orange in a blender or food processor until finely chopped; set aside. In a bowl, beat cake mix, 1 cup water, oil and eggs on low speed until moistened. Add 1/3 cup chopped orange; beat for 2 minutes on medium. Set remaining orange aside for filling. Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 28-31 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3

For filling, combine sugar, cornstarch, salt and remaining water in a saucepan until smooth. Add butter and 1/3 cup chopped orange (discard any remaining orange or save for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in a few drops yellow food coloring; cool.
4

Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread the cranberry topping over top to within 1/2 in. of edges.
5

In a bowl, cream shortening and extracts. Add sugar, 1/2 cup at a time, alternately with milk, beating until frosting is light and fluffy. Using 2/3 cup of frosting, frost cake sides. Tint remaining frosting gold with yellow and red food coloring. Cut a hole in a pastry or plastic bag; insert round tip #8. Fill with gold frosting. Pipe connecting diagonally stripes around side of cake; add cranberries at end point. With star tip #21, pipe a shell border around top and bottom of cake.