Southern Living, December 2013 Page 6
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Red Velvet Marble Bundt Cake
The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. No need to swirl with a knife; it will marble as it bakes.
Cherries Jubilee Cakes
Santa's secret: No one will ever guess these elegant little cakes came from a box of white cake mix and a can of cherries.
Red Berry Pavlova Tower
Layer and fill this meringue turret up to one hour before serving for the best contrast of crunchy, chewy, and creamy textures.
Make even larger quantities for gifting this easy microwave treat by skipping the jelly-roll pan and covering your counter with parchment. It'll take longer to harden at room temperature, but you can make large batches without pans or the refrigerator.
Cranberry Dreamsicle Trifle
Effortless to pull off? Check. Tastes better the longer it sits? Check. Make this beauty up to one day before company arrives.
Raspberry Panna Cotta
Cardamom spice gives this silky custard its holiday flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.
Ambrosia Coconut Cake
Make the filling and frosting up to 2 days ahead. Then, build the cake, and chill up to 24 hours.
Milk Punch Frozen Custards
For a formal fete, freeze the custards in elegant wine glasses or brandy snifters. For a casual gathering, use small milkshake glasses or punch cups.
Peppermint Ice-Cream Cake
This is a towering peppermint-lover's dream. Clear about 14 square inches of room in your freezer before you begin.