How to make a fun cake?!
I want to make a cake, chocolate and white, with white frosting!. Sounds boring!? any cool and tasty ideas lke adding snickers or somethings!. And how would i do that!? ThanksWww@FoodAQ@Com
Answers:
Here is a cool idea I just thought up:
Take a round drinking cup, (Mug sized but no handle) and after you have stacked your cake, press the cup down straight in the middle of the cake top!. Use a knife to help U push/carve it into the cake!. Next, chop up Reeses Peanut Butter cups (8 or more bars-well, cups-NOT to be mistaken by the measurment) into bit-sized peices!. Next, mix the reeses your icing(a CUP (the measurment kind this time)!. Take this mixed icing and place the dollop in the center hole in your cake!. Then, take the non-candied icing and ice the entire cake normally!. When finished, sprinkle crushed reese's on the top of your cake!.
I hope U enjoy my cool recipe! Iol It just came to me!. HAH! =]
I hope it tastes good!
HAVE FUN!!
Note: U can substitute the reese's for a different candy of your choosing!. =]
Make sure to remind anyone who eats this cake that there are PENUTS in it!. A lot of people are allergic!. =]
Much Love!
GOOD LUCK!
God bless U and Yours!Www@FoodAQ@Com
Take a round drinking cup, (Mug sized but no handle) and after you have stacked your cake, press the cup down straight in the middle of the cake top!. Use a knife to help U push/carve it into the cake!. Next, chop up Reeses Peanut Butter cups (8 or more bars-well, cups-NOT to be mistaken by the measurment) into bit-sized peices!. Next, mix the reeses your icing(a CUP (the measurment kind this time)!. Take this mixed icing and place the dollop in the center hole in your cake!. Then, take the non-candied icing and ice the entire cake normally!. When finished, sprinkle crushed reese's on the top of your cake!.
I hope U enjoy my cool recipe! Iol It just came to me!. HAH! =]
I hope it tastes good!
HAVE FUN!!
Note: U can substitute the reese's for a different candy of your choosing!. =]
Make sure to remind anyone who eats this cake that there are PENUTS in it!. A lot of people are allergic!. =]
Much Love!
GOOD LUCK!
God bless U and Yours!Www@FoodAQ@Com
Snicker cake:
10 oz Semi-sweet chocolate, finely chopped
1 1/4 c Butter, softened
1 1/2 c Sugar
8 Eggs, separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts, chopped
1 c Cake flour
Pinch cream of tartar
5 Egg yolks
FROSTING
1 1/2 c Plus 1!.5 tb sugar
1 1/2 c Water
10 oz Semisweet chocolate, chopped
2 1/4 c Butter, softened
10 x 1-oz snickers bars, chopped
Preheat oven to 350F!. Grease three 8" round cake pans!. Line bottoms with wax paper!.
Melt chocolate in top of double boiler over simmering water; stir until smooth!. Cool!.
Cream butter until light and fluffy!. Gradually add 1 1/4 cups sugar, beating until smooth!. Beat in egg yolks 1 at a time!. Mix in vanilla!. Stir in chocolate, then peanuts!. Sift flour over batter and fold in!.
Beat egg whites with cream of tartar to soft peaks!. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry!. Fold 1/2 of whites into batter, then fold in remaining whites!. Divide batter among prepared pans!. Bake until tester inserted in center comes out clean, 25 to 30 minutes!. Cool 10 minutes, turn out onto racks and peel off paper!. Cool to room temperature!.
Beat yolks in bowl until pale yellow and ribbons form when beaters are lifted, 5 minutes!.
Stir sugar and water in heavy saucepan over low heat until sugar dissolves!. Increase heat and boil without stirring until candy thermometer registers 234 to 240F (soft ball stage)!. Beat hot syrup into egg yolks in slow steady stream!. Continue beating until thick and cool, 10 minutes!.
Melt chocolate in top of double boiler over simmering water; stir until smooth!. Remove from over water and let stand until cool but still liquid!.
Gradually beat butter into yolk mixture 1 tablespoon at a time!. Add chocolate and stir to combine!.
Transfer 2 cups buttercream to small bowl, stir in Snickers bars!.
Place one cake layer on platter top side down!. Spread half of Snickers buttercream over!. Top with second cake layer!. Spread remaining buttercream over!. Top with third cake layer!. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip!. Frost top and sides of cake with remaining buttercream!. Serve at room temperature!.Www@FoodAQ@Com
10 oz Semi-sweet chocolate, finely chopped
1 1/4 c Butter, softened
1 1/2 c Sugar
8 Eggs, separated
2 ts Vanilla extract
6 oz Roasted unsalted peanuts, chopped
1 c Cake flour
Pinch cream of tartar
5 Egg yolks
FROSTING
1 1/2 c Plus 1!.5 tb sugar
1 1/2 c Water
10 oz Semisweet chocolate, chopped
2 1/4 c Butter, softened
10 x 1-oz snickers bars, chopped
Preheat oven to 350F!. Grease three 8" round cake pans!. Line bottoms with wax paper!.
Melt chocolate in top of double boiler over simmering water; stir until smooth!. Cool!.
Cream butter until light and fluffy!. Gradually add 1 1/4 cups sugar, beating until smooth!. Beat in egg yolks 1 at a time!. Mix in vanilla!. Stir in chocolate, then peanuts!. Sift flour over batter and fold in!.
Beat egg whites with cream of tartar to soft peaks!. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry!. Fold 1/2 of whites into batter, then fold in remaining whites!. Divide batter among prepared pans!. Bake until tester inserted in center comes out clean, 25 to 30 minutes!. Cool 10 minutes, turn out onto racks and peel off paper!. Cool to room temperature!.
Beat yolks in bowl until pale yellow and ribbons form when beaters are lifted, 5 minutes!.
Stir sugar and water in heavy saucepan over low heat until sugar dissolves!. Increase heat and boil without stirring until candy thermometer registers 234 to 240F (soft ball stage)!. Beat hot syrup into egg yolks in slow steady stream!. Continue beating until thick and cool, 10 minutes!.
Melt chocolate in top of double boiler over simmering water; stir until smooth!. Remove from over water and let stand until cool but still liquid!.
Gradually beat butter into yolk mixture 1 tablespoon at a time!. Add chocolate and stir to combine!.
Transfer 2 cups buttercream to small bowl, stir in Snickers bars!.
Place one cake layer on platter top side down!. Spread half of Snickers buttercream over!. Top with second cake layer!. Spread remaining buttercream over!. Top with third cake layer!. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip!. Frost top and sides of cake with remaining buttercream!. Serve at room temperature!.Www@FoodAQ@Com
That's actually my favorite cake in the world, then German Chocolate! Mmmmmm
What you can do is make your chocolate cake the way you always do, but add a box of chocolate pudding when your mixing it!. Bake it in a bunt pan as the directions say!. When you're ready for the frosting, melt the can (okay, we know the "cans" are made of plastic) in the microwave and pour over the cake!. Looks really pretty and you can decorate the "hole" with chocolate covered strawberries, raspberries or something like that!. This is aways an impressive cake for company!. If you want to add more, you can throw in some mini cho!. chips!. Freeze them first so they don't melt when baking, and add them at the very last!. Hope this helps!. Good luck!Www@FoodAQ@Com
What you can do is make your chocolate cake the way you always do, but add a box of chocolate pudding when your mixing it!. Bake it in a bunt pan as the directions say!. When you're ready for the frosting, melt the can (okay, we know the "cans" are made of plastic) in the microwave and pour over the cake!. Looks really pretty and you can decorate the "hole" with chocolate covered strawberries, raspberries or something like that!. This is aways an impressive cake for company!. If you want to add more, you can throw in some mini cho!. chips!. Freeze them first so they don't melt when baking, and add them at the very last!. Hope this helps!. Good luck!Www@FoodAQ@Com
I have so many ideas that you would love and would completely answer your question!. It is really too much to write in this little box!. I got my ideas from a source that provides online videos for creating amazing cakes, cookies and candies!. The instructions are easy to follow and you will be ready to dazzle your family and friends no matter what the occasion or theme is!. I have even won placement in decorating contests!.Www@FoodAQ@Com
Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Chipotle Apple Pecan Cake
"Diabetic Cast Iron Covered Wagon Cookin'"
by David Herzog
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving
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Chocolate Mayonnaise Cake
2C flour
2/3 C sweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
3 eggs
1 tsp vanilla
1 C mayonnaise
1 1/3 C water
Mix first four ingredients; set aside
beat next 3 ingredients on high for 3 minutes!.
at low speed add mayonnaise and dry mixture alternately with the water
bake at 350 deg for 30 to 35 min in floured pan(s) of choice
Its very rich and chocolaty
---
CHOCOLATE CHOCOLATE CHIP CAKE
INGREDIENTS
1 (18!.25 ounce) package chocolate cake mix
1 (3!.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Grease and flour a Bundt pan!.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla!. Beat until smooth!. Stir in chocolate chips!.
Pour batter into prepared pan!.
Bake for 1 hour!. Allow to cool!.
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Golden rum Bundt cake:
* 1 cup chopped walnuts
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 10 inch Bundt pan!. Sprinkle chopped nuts evenly over the bottom of the pan!.
2!. In a large bowl, combine cake mix and pudding mix!. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum!. Blend well!. Pour batter over chopped nuts in the pan!.
3!. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean!. Let sit for 10 minutes in the pan, then turn out onto serving plate!. Brush glaze over top and sides!. Allow cake to absorb glaze and repeat until all glaze is used!. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake!. Let absorb well then invert back onto platter!.
4!. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar!. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly!. Remove from heat and stir in 1/2 cup rum!.
-----
Mayonnaise Cake
"Mayonnaise makes this cake nice and moist!."
Original recipe yield: 2 -8 or 9 inch layers!.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 or 9 inch round cake pans!.
Sift all-purpose flour, salt, baking soda, and cocoa together!.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly!. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes!. Pour batter into prepared pans!.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes!. Frost with your favorite frosting!.Www@FoodAQ@Com
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) round layer cake pans!.
Sift flour, baking soda and coco together!. Beat sugar and eggs together in a large bowl!.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla!. Add to the bowl of eggs and sugar and beat until combined!.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients!. Always start with the flour and end with the flour!.
Pour batter into pans!. Tap them on the table to level out the batter and release air bubbles!. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake!.
Let layers cool on a wire rack for about 10 minutes before turning out of pan!. Cool completely before frosting!.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well!.
Let margarine and cream cheese soften to room temperature!. Cream well!. Add sugar and beat until mixed but not so much that the frosting becomes "loose"!. Add vanilla and nuts!. Spread between layers and on top and sides of cake!.
Chipotle Apple Pecan Cake
"Diabetic Cast Iron Covered Wagon Cookin'"
by David Herzog
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving
--------
Chocolate Mayonnaise Cake
2C flour
2/3 C sweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
3 eggs
1 tsp vanilla
1 C mayonnaise
1 1/3 C water
Mix first four ingredients; set aside
beat next 3 ingredients on high for 3 minutes!.
at low speed add mayonnaise and dry mixture alternately with the water
bake at 350 deg for 30 to 35 min in floured pan(s) of choice
Its very rich and chocolaty
---
CHOCOLATE CHOCOLATE CHIP CAKE
INGREDIENTS
1 (18!.25 ounce) package chocolate cake mix
1 (3!.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Grease and flour a Bundt pan!.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla!. Beat until smooth!. Stir in chocolate chips!.
Pour batter into prepared pan!.
Bake for 1 hour!. Allow to cool!.
----
Golden rum Bundt cake:
* 1 cup chopped walnuts
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum
1!. Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour a 10 inch Bundt pan!. Sprinkle chopped nuts evenly over the bottom of the pan!.
2!. In a large bowl, combine cake mix and pudding mix!. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum!. Blend well!. Pour batter over chopped nuts in the pan!.
3!. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean!. Let sit for 10 minutes in the pan, then turn out onto serving plate!. Brush glaze over top and sides!. Allow cake to absorb glaze and repeat until all glaze is used!. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake!. Let absorb well then invert back onto platter!.
4!. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar!. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly!. Remove from heat and stir in 1/2 cup rum!.
-----
Mayonnaise Cake
"Mayonnaise makes this cake nice and moist!."
Original recipe yield: 2 -8 or 9 inch layers!.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 or 9 inch round cake pans!.
Sift all-purpose flour, salt, baking soda, and cocoa together!.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly!. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes!. Pour batter into prepared pans!.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes!. Frost with your favorite frosting!.Www@FoodAQ@Com