Best Mosaic Cake Recipes

CREAMY BERRY CAKE MOSAIC

Creamy Berry Cake Mosaic image

This elegant JELL-O Dessert really shows off the season's beautiful berries.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield Makes 14 servings.

Number Of Ingredients 6

Ingredients

1 pkg. (10-3/4 oz.) prepared pound cake
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin
3 cups cold water
1-1/2 cups thawed COOL WHIP Whipped Topping
4 cups mixed berries (raspberries, blueberries, sliced strawberries)

Steps:

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 22 g, Protein 3 g

CREAMY BERRY MOSAIC CAKE

Creamy Berry Mosaic Cake image

Yep... Kraft again... sounds like a great summery dessert that will look impressive yet with a minimum of work.

Provided by JanetB-KY

Categories Gelatin

Time 19m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) package reduced-fat pound cake
1 1/2 cups boiling water
2 (3 ounce) packages lemon Jell-O gelatin
3 cups cold water
1 1/2 cups thawed Cool Whip Lite
4 cups mixed berries (raspberries, blueberries, sliced strawberries)

Steps:

Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
Refrigerate 4 hours or overnight until firm.
Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.

Nutrition Facts : Calories 156.3, Fat 1.4, SaturatedFat 1.1, Cholesterol 0.2, Sodium 77, Carbohydrate 35.2, Fiber 1.6, Sugar 14.4, Protein 2.6

MOSAIC CAKE

Mosaic Cake image

A fruit cake that can be served immediately! From Company's Coming Cakes cook book. After lining pan with foil, I greased it using recipe #78579. I chopped the pecan halves for the batter, and garnished the top of the batter with additional pecan halves and additional glaced cherries cut in half before baking. Very easy to make. You could use raisins instead of the dates.

Provided by foodtvfan

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

Ingredients

3 tablespoons butter, softened
1 cup granulated sugar
2 eggs, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup candied red cherries, halved
1 cup candied green cherries, halved
3 candied pineapple slices, chopped
1 1/2 cups dates, chopped
3/4 cup pecan halves

Steps:

Preheat oven to 300 degrees Fahrenheit.
Line an 8 x 8-inch baking pan with foil paper.
Cream butter with sugar in a mixing bowl.
Beat in eggs, one at a time.
Stir in flour and baking powder.
Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
Mix ingredients together.
Scrape batter into prepared pan.
Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
Can be served immediately.

Nutrition Facts : Calories 2721.1, Fat 99.6, SaturatedFat 29.8, Cholesterol 514.6, Sodium 573.5, Carbohydrate 459.6, Fiber 30.2, Sugar 372.9, Protein 32.8

ALL-AMERICAN MOSAIC CAKE

All-American Mosaic Cake image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 1 mosaic cake

Number Of Ingredients 0

Ingredients

Steps:

Melt 2 cups (one 12-ounce bag) each red and blue candy melts in separate bowls. Pour each color onto a parchment-lined baking sheet and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
Break the red and blue candy into small irregular pieces.
Arrange the candy on a vanilla-frosted cake, gently pressing the pieces into the frosting.