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Gold Medal™ White Cake Mix Spring Recipes

1. Orange Dream Cupcakes

Orange flavored gelatin powder gives a pretty pastel color to cupcakes topped with an orange-zest icing.

Ingredients

CUPCAKE BATTER

  • 7 C Water, approx 72 degrees F
  • 1 1/2 C Orange flavored gelatin powder
  • 1 box Gold Medal™ White Cake Mix (11132)

FINISHING

  • 7 1/4 C Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
  • 1/2 tsp Orange food coloring
  • 1/2 C Orange zest

Instructions

BATTER

  1. Prepare batter according to package directions, adding orange flavored gelatin powder in step 1.
  2. Deposit #16 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool completely.
Convection Oven* 300°F 13-18 minutes
Standard Oven 350°F 18-23 minutes

FINISHING

  1. Combine icing, food coloring and orange peel in large mixing bowl.
  2. Pipe 0.75 oz icing (using star tip) onto cupcakes and serve.

2. Raspberry Oatmeal Bars

Layered and luscious. Oatmeal and raspberry team up for an anything-but-ordinary dessert bars.

Ingredients

  • 1 Box Gold Medal™ Yellow Cake Mix (11152)
  • 10 C Quick oats, dry
  • 2 tsp Cinnamon, ground
  • 3 1/4 C Butter, unsalted, softened
  • 4 C Raspberry preserves
  • 1/4 Water, cool, approx. 72 degrees F

Instructions

  1. Place cake mix, oats and cinnamon in mixer bowl. Blend on low speed, using paddle attachment for 2 minutes.
  2. Add butter; mix on low speed until well combined and crumbly, approx. 2 minutes.
  3. Press 1/2 of the crumb mixture (4 lb 5 oz or about 12 cups) evenly and firmly in bottom of greased full sheet pan.
  4. Combine preserves and water; spread evenly over crumb base in sheet pan.
  5. Sprinkle with remaining crumb mixture and press firmly to make top even.
  6. Bake as directed below and cool completely before portioning.
Convection Oven* 325°F 20-25 minutes
Standard Oven 375°F 20-25 minutes

3. Strawberry Shortcake Cupcakes

Strawberry gelatin provides the lovely pink hue in moist cupcakes, and a cream cheese icing tops the cakes beautifully.

Ingredients

CUPCAKE BATTER

  • 7 C Water, approx 72 degrees F
  • 1 1/2 C Strawberry flavored gelatin powder
  • 1 box Gold Medal™ White Cake Mix (11132)

ICING

  • 2 C Hot water, approx 120 degrees F
  • 2 C Strawberry flavored gelatin powder
  • 6 C Cream cheese, softened
  • 12 C Whipped Topping

ASSEMBLY

1 C Sprinkles, seasonal colors

Instructions

BATTER
  1. Follow package directions for batter, adding gelatin powder in step 1.
  2. Deposit #12 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool completely.
Convection Oven* 300°F 18-22 minutes
Standard Oven 350°F 22-26 minutes
ICING
  1. Combine hot water and gelatin powder in mixing bowl; allow mixture to cool to room temperature.
  2. Add cream cheese to mixer bowl fitted with paddle attachment; mix on high for 3 minutes.
  3. Add gelatin mixture slowly, while on low speed for 30 seconds; mix an additional 30 seconds on medium until combined.
  4. Fold in whipped topping gently until smooth and refrigerate to allow icing to set.
FINISHING
  1. Pipe 1.25 oz of icing mixture (using star tip) on each cooled cupcake.
  2. Top with 1/2 tsp colored sprinkles and serve.

4. Greek Yogurt Lemon Cheesecake Squares

A buttery crust holds a sweet and tangy, yogurt-based lemon filling in a rich cheesecake dessert bar.

Ingredients

CRUST – YIELDS 3 HALF SHEET PANS
  • 1 box Gold Medal™ Yellow Cake Mix (11152)
  • 2 C Butter, unsalted, softened
FILLING
  • 4 C Yoplait® Greek Nonfat Plain Bulk Size Yogurt (38414)
  • 3 each Sweetened condensed milk
  • 3/4 C Lemon juice
FINISHING
  • 16 C Whipped topping
  • 32 each Lemon slices, halfed

Instructions

CRUST (BULK RECIPE)
  1. Add cake mix and butter to mixing bowl fitted with paddle attachment; mix on low speed 2-3 minutes until butter is incorporated.
  2. Scale 2 lb of mixture into sprayed half sheet pan; firmly press evenly into pan.
  3. Refrigerate remaining crust mixture in covered container for later use.
  4. Bake as directed below and allow crust to cool completely before adding filling.
Convection Oven* 325°F 7-10 minutes
Standard Oven 375°F 10-14 minutes
FILLING
  • Whisk together yogurt, sweetened condensed milk and lemon juice in medium mixing bowl.
  • Pour onto cooled crust and spread evenly; bake as directed below.
Convection Oven* 325°F 16-19 minutes
Standard Oven 375°F 18-23 minutes
FINISHING
  • Remove from oven and allow to cool slightly; refrigerate at least 4 hours before portioning.
  • Garnish each serving with 1 oz prepared whipped topping and 1 half-moon slice of fresh lemon.

5. Orange Cream Mousse Cake

Whipped cream and orange gelatin create the fluffy mousse filling between layers of light white cake.

Ingredients

CAKE MIXTURE

  • 7 C Water, approx 72 degrees F
  • 1 box Gold Medal™ White Cake Mix (11132)

ORANGE CREAM MOUSSE FILLING

  • 4 C Heavy Cream
  • 1/3 C Orange flavored gelatin powder
  • 2 C Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)

FINISHING

  • 3 C Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)

Instructions

BATTER

  1. Prepare cake batter according to package directions.
  2. Pour 4 lb 4 oz of batter into 2 parchment-lined full sheet pans.
  3. Bake as directed below; allow cake to cool and freeze until firm, about 1 hour.
Convection Oven* 300°F 12-16 minutes
Standard Oven 350°F 14-16 minutes
ORANGE CREAM MOUSSE
  1. Whisk cream and gelatin in mixer bowl using whisk attachment on medium speed until medium peaks form (approx. 6 minutes).
  2. Stop mixer, scrape bowl and paddle.
  3. Add 2 cups vanilla icing. Mix on medium speed until fully combined.
FINISHING
  1. Invert first sheet cake on cardboard; spread on mousse filling evenly.
  2. Invert second sheet cake place on top.
  3. Melt icing and add food coloring; pour into center of cake.
  4. Working quickly, spreading evenly and chill until ready to serve.

6. Lemon Drops

Delicate little lemon cookies are flavored with lemon extract, zest and juice, and are topped with a sweet vanilla drizzle.

Ingredients

  • Butter, unsalted, softened
  • 1 Box Gold Medal™ White Cake Mix (11132)
  • 3 Tbsp Lemon extract
  • 2/3 C Lemon juice
  • 1/4 C Lemon zest

FINISHING

  • 4 C Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
  • 1/2 Tsp Yellow food coloring

Instructions

DOUGH

  1. Combine butter, cake mix, extract, juice and zest in a mixer bowl with paddle attachment.
  2. Mix on low speed for 2 minutes until well blended.
  3. Scoop dough using a #70 scoop in a 5 x 7 pattern onto greased parchment-lined sheet pans.
  4. Bake as directed below.
Convection Oven* 300°F 6-10 minutes
Standard Oven 350°F 10-14 minutes
FINISHING
  1. Mix vanilla creme icing and food coloring until well blended.
  2. Heat icing in microwave until melted. Drizzle over cooled cookies.

All info and more recipes found at: https://www.generalmillscf.com/recipes