As a small business owner, evolving the menu at your bakery and capturing the tastes of the seasons is an integral piece to remaining successful. While your best sellers should always be available, taking advantage of fresh produce to keep your menu fresh is always in your best interest. Here we’ve compiled 3 of our favorite summer baking recipes.
Orange Juice Cake
Ingredients
1 box Betty Crocker Super Moist yellow cake mix
1 box (4-serving size) lemon instant pudding and pie filling mix 3/4 cup vegetable oil
3/4 cup water
4 eggs
2 cups powdered sugar
2 tablespoons butter, melted
3/4 cup orange juice
Directions
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan. (Recipe: Betty Crocker)
Mamaw Emily's Strawberry Cake Recipe
Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs
1 cup finely chopped strawberries
FROSTING:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners' sugar
Directions
Preheat oven to 350°. Line the bottom of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Kiwi Summer Limeade Pie
Ingredients
6 tablespoons coarsely chopped macadamia nuts, divided
1 9 - inch baked pastry shell
1 6 - ounce can frozen limeade concentrate, thawed
1 4-serving-size package vanilla instant pudding and pie filling mix
2 8 - ounce packages cream cheese, softened
3/4 cup powdered sugar
3 medium kiwifruit (peeled, halved lengthwise and sliced), divided
1 6 - ounce carton lime low-fat yogurt
1 1/2 cups frozen whipped dessert topping, thawed
Directions
Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.
In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside.
In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar, followed by limeade mixture. Transfer 3/4 cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.
Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts. Makes 8 servings.
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