Sweet Soirée

Sandra Lee of Semi-Homeade, shares recipes to create quite the Sweet Soirée.

Decadent Desserts

Sweet Soirée

Throw a fabulous dessert party

-Courtesy of Sandra Lee Semi-Homemade magazine, www.semihomemade.com

Sandra Lee Semi-HomeadeTreat your guests to a table that evokes nostalgic images of heritage. When hosting an anniversary celebration or simply a sweet soirée, this decadent collection is sure to impress. These Brilliant Bakes are so extraordinary that each and every one can stand alone as an edible centerpiece perfect for any occasion.

As I have always promised, all these recipes are doable and affordable, taking limited time while offering dramatic results you’ll be proud to take credit for. XOXO, Sandra Lee

Sweet Soiree Brilliant Bakes Menu:
Blueberry-Sour Cream Cake
Cameo Sandies
White Chocolate Cupcakes
Sandstar Cookies
White Merengue
Mini-Coconut-White Chocolate Pudding Tarts
Champagne Cameo Cake

Blueberry-Sour Cream Cake
Makes 1 (9-inch) fluted cake

1 (22.2-ounce) package twice the blueberries muffin and quick bread mix, Betty Crocker®
1⁄3 cup sour cream
1⁄4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1⁄4 cup sugar, Domino®

1. Preheat oven to 375?. Spray a 7-cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine muffin mix, sour cream, milk, eggs, oil, and 1 can blueberries from muffin mix. Beat at medium speed with an electric mixer until smooth. Spoon mixture into prepared pan. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 15 minutes. Remove from pan, and cool completely on wire rack.
3. In a small saucepan, combine sugar and remaining 1 can blueberries from muffin mix. Cook over medium heat until thickened, about 5 minutes. Remove from heat. Spoon glaze over cooled cake.

Note: Cake can be stored in an airtight container at room temperature for up to 3 days.

Sandra Lee Semi-Homeade

Cameo Sandies
Makes about 1 dozen cookies

1⁄2 (16-ounce) package vanilla-flavored candy coating, CandiQuik®
1 (16.5-ounce) roll refrigerated sugar cookie dough, Pillsbury®
Confectioners’ sugar, Domino®

1. Melt candy coating in microwave; pour into 12 cameo molds, in batches, if necessary; let stand until firm. Reserve any remaining candy coating for another use.
2. Preheat oven to 350°. Line baking sheets with parchment paper.
3. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a round-shaped cookie cutter, cut as many cookies as possible, rerolling scraps if necessary. Place cookies on prepared baking sheets. Bake for 12 or 13 minutes, or until edges are lightly browned. Remove from oven, and immediately place a prepared cameo onto each cookie. Let cookies cool completely on wire racks.
4. Sift confectioners’ sugar onto cookies, shielding cameo with a small circle of paper.

Note: Cookies can be stored in an airtight container for up to 3 days. We purchased cameo molds at cakesnthings.com.

White Chocolate Cupcakes
Makes 18 cupcakes

1 (18.25-ounce) box white cake mix, Betty Crocker®
3 egg whites
1-1⁄4 cups coconut milk
1⁄3 cup vegetable oil
1-1⁄2 (4-ounce) white chocolate baking bars, melted and cooled slightly, Nestlé®
2 (16-ounce) cans rich and creamy vanilla frosting, Betty Crocker®
Blue food coloring
Garnish: assorted royal icing flowers

1. Preheat oven to 350°. Line 18 muffin cups with white paper liners.
2. In a large bowl, combine cake mix, egg whites, coconut milk, and oil. Beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Stir in melted chocolate. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
3. In a large bowl, combine 1 can vanilla frosting and blue food coloring, a small amount at a time. Stir until desired color of blue is reached.
4. Spread blue frosting evenly over half of cupcakes. Frost remaining cupcakes with remaining can of vanilla frosting. Top each cupcake with royal icing flowers, if desired.

Note: Cupcakes can be stored at room temperature for up to 3 days. Royal icing flowers can be purchased at cake supply stores.

Sandstar Cookies
Makes about 3 dozen (depending on size)

1 (17.5-ounce) package sugar cookie mix, Betty Crocker®
1⁄2 (8-ounce) container strawberry-flavored cream cheese, softened, Philadelphia®
2 tablespoons all-purpose flour
1 large egg
1 (3-ounce) package cream cheese, softened, Philadelphia®
1-1⁄2 cups confectioners’ sugar, Domino®
1 (7-ounce) jar marshmallow creme
1⁄2 teaspoon vanilla extract
Blue food coloring

1. In a medium bowl, combine cookie mix, strawberry-flavored cream cheese, flour, and egg. Beat at medium speed with an electric mixer until combined. Wrap in plastic wrap; refrigerate for 2 hours, or until firm.
2. Preheat oven to 375?. Line 2 baking sheets with parchment paper.
3. On a lightly floured surface, roll dough to 1/8-inch thickness. Using assorted star-shaped cutters, cut out as many cookies as possible, rerolling scraps no more than twice. Place cookies on prepared baking sheets. Bake for 8 minutes, or until edges are light golden brown. Cool on pans for 10 minutes. Remove from pans, and cool completely on wire racks. Using a wooden pick, punch holes around edges of cookies, if desired.
4. In a medium bowl, combine 3 ounces cream cheese, confectioners’ sugar, marshmallow creme, vanilla, and desired amount of food coloring. Beat with an electric mixer until smooth. Spread mixture onto flat sides of half of cookies. Top with remaining half of cookies, flat sides down. Decorate as desired.

White Meringues
Makes about 6 meringues

4 egg whites, at room temperature
1⁄2 teaspoon cream of tartar
1-3⁄4 cups confectioners’ sugar, Domino®

1. Preheat oven to 225°. Line a baking sheet with parchment paper.
2. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add confectioners’ sugar, 2 tablespoons at a time, and continue beating until peaks become stiff and glossy.
3. Fit a large star-shaped decorating tip through the bottom of a resealable plastic bag. Fill bag with meringue mixture.
4. Pipe meringue onto prepared baking sheet, moving tip back and forth to form 5×3-inch rectangles. Bake for 1 hour, or until firm. Turn oven off; let meringues stand in oven with door partially open for 8 hours or overnight.

Note: Before the party, get a head start on your baking. The cake, cookies, and cupcakes can all be made two or three days in advance. Make the meringues the night before, allowing time for them to stand in the oven.

Mini Coconut-White Chocolate Pudding Tarts
Makes 24 tarts

1 (14-ounce) can coconut milk
1⁄4 cup whole milk
24 mini tart shells
1⁄2 (16-ounce) package vanilla-flavored candy coating, melted, CandiQuik®
1 (3.3-ounce) box instant white chocolate-flavored pudding mix
Garnish: white chocolate curls

1. Combine coconut milk and whole milk; chill for at least 30 minutes.
2. Dip half of each tart shell in candy coating, letting excess drip off. Place on parchment paper; let stand until coating is firm.
3. In a large bowl, combine milk mixture and pudding mix, whisking until smooth. Fill each tart shell with pudding; chill until ready to serve. Garnish with white chocolate curls, if desired.

Champagne Cameo Cake
Makes 1 (9-inch) cake

1⁄2 (16-ounce) package vanilla-flavored candy coating, CandiQuik®
2 (18.25-ounce) boxes white cake mix, Betty Crocker®
6 egg whites
2 cups dry Champagne
1⁄2 cup water
2⁄3 cup vegetable oil
3 (16-ounce) cans whipped fluffy white frosting, Betty Crocker®
2 cups confectioners’ sugar, Domino®
Blue food coloring

1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
2. In a small bowl, melt candy coating in microwave. Pour into 8 cameo molds; let stand until firm. Reserve any remaining candy coating for another use.
3. In a large bowl, combine cake mixes, egg whites, Champagne, water, and oil. Beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared pans. Bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes. Remove from pans, and cool completely on wire racks.
4. In a large bowl, combine frosting and confectioners’ sugar. Beat at low speed with an electric mixer until smooth. Gradually add blue food coloring, until desired color is reached. Spread frosting between layers and on top and sides of cake. Place candy cameos around sides of cake.

Note: Cake can be stored at room temperature for up to 3 days. We purchased cameo molds at cakesnthings.com.

All recipes reprinted with permission by Hoffman Media, LLC.


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0 thoughts on “Sweet Soirée

  1. Domesticate Me says:

    reading this article just made my day. I never thought of hosting a dessert party ::exciting::

  2. ellen says:

    I’m hungry for dessert!

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