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Reply
| | From:  Genie· (Original Message) | Sent: 11/6/2007 3:34 AM |
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Reply
| | | From: Genie· | Sent: 4/28/2008 5:36 AM |
| Teddy Bear Cake
Prep. Time: 1 hour (Ready in 3 hours 30 minutes)
Makes 12 Servings
Ingredients
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
FROSTING:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Brown, yellow and pink icing colors (not liquid food color)
DECORATIONS:
Toothpicks
Pink decorator sugar
3 round chocolate jelly candies
Directions
Heat oven to 350°F. Grease and flour 1 1/2quart casserole, one 10oz. custard cup and two 6oz. custard cups.
In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/3 cup batter into each greased and floured 6oz. custard cup, 1/2 cup batter into 10oz. custard cup and remaining batter into 1 1/2quart casserole.
Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.
In small bowl, tint 1 1/4 cups of the frosting with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing color to make desired color for collar and hair bow; blend well.
With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut side down, on platter or foilcovered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch off one side of each 6oz. cake; set 1/2inch pieces aside.
With small amount of brown frosting, attach trimmed 6oz. cakes to casserole cake for bear ears, securing with toothpicks. With small amount of brown frosting, attach 10oz. cake to top of casserole cake, setting off center, for muzzle of bear. Frost entire cake with brown frosting.
With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks. For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle with pink sugar.
Place 2 chocolate candies on bear for eyes. Cut remaining chocolate candy and place on cake for nose and eyebrows as shown in photo. Remove toothpicks before serving.
HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above
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Reply
| | | From: Genie· | Sent: 4/30/2008 3:29 AM |
| Jet Fighter Cake
Prep Time: 1 Hour (Ready in 2 hours, 40 minutes)
Makes 12 Servings
Ingredients
CAKE:
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 1/4 cups water
1/2 cup oil
3 eggs
FROSTING:
1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
Black icing color (not liquid)
DECORATIONS:
1 graham cracker, cut diagonally in half
1 white coconut and marshmallow-<WBR>covered chocolate cake ball with creamy filling
1 (3-inch) pretzel stick
2 blue chewy fruit snack rolls
1 red chewy fruit snack roll
2 large white gumdrops
2 large black gumdrops
2 large orange gumdrops
Directions
Preheat oven to 350°F. Grease and flour 13x9 inch cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.
Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 minutes; use a thin knife to loosen cake from pan and remove. Move cake to wire rack to cool for approximately 30 more minutes.
Cut cake in half lengthwise, leaving one half whole for body of plane. With remaining half of cake, cut crosswise into 1/3 and 2/3 pieces. Cut 2/3 piece diagonally in half for large wings. Cut 1/3 piece into 3 triangles for nose and small wings. Place cake pieces on platter or foil-covered cardboard to form plane..
Add black icing color to frosting to make desired gray; blend well. With small amount of gray frosting, frost one side of graham cracker triangles for stand-up wings; set aside to dry. When dry, turn over and frost other side of cracker triangles. Meanwhile, frost cake with remaining frosting. Carefully place frosted graham crackers onto cake, pressing down lightly to secure into place.
Place cake ball at front of plane for cockpit. Cut 1 blue fruit snack roll into window shape for cockpit window. Wrap remaining blue fruit snack roll around pretzel stick for needle of plane; insert wrapped pretzel into nose of plane.
Flatten 2 white gumdrops; place on each big wing. With remaining blue fruit snack roll and red fruit snack roll, cut out trim, stars and letters to decorate plane. Place 2 large black gumdrops at end of plane for exhaust pipes. Cut 2 large orange gumdrops into pieces for flames; arrange behind exhaust pipes | |
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Reply
| | | From: Genie· | Sent: 9/25/2008 2:11 AM |
Fire Truck Cake
You will need a serving tray at least 14 x 11 in.
2 1/2 cans (12 oz each) fluffy white frosting
2 whole graham crackers broken in half
(4 squares) and 6 whole graham crackers
License plates: 2 sticks Fruit Stripe gum
Siren light: 2 red Jolly Rancher Fruit Chews
2 family-size frozen poundcakes (16 oz each), thawed
One 12-oz, 7 x 31/4-in. all-butter loaf cake
2 thin pretzel sticks, broken in half
2 cans (1.5 oz each) red decorating spray used as can directs
Hose: 8 green Jolly Rancher Fruit Chews
Ladders: 1/4 cup white chocolate chips and 12 thin pretzel sticks
Tires: 1 Red Jolly Rancher Fruit Chews and 6 chocolate sandwich cookies
Valves and knobs on side: assorted candies
Note: In place of decorating spray, you can tint 3 cups frosting with red paste (gel) food color.
Hose: Roll 2 Fruit Chews together into a 4 1/2-in.-long log. Repeat 3 times. Place all 4 logs side by side on a baking sheet lined with plastic wrap. Press ends together to make 1 long, curving hose.
Ladders: Melt white chocolate to use as glue. Glue 2 pretzels together end to end. Repeat with 6 more pretzels. Place on plastic wrap. When dry, place parallel, cut remaining pretzels to fit for rungs, glue in place and let dry.
Tires: Cut red Fruit Chews in 6 equal pieces; roll each into a ball, flatten and press onto cookies. Spoon 1/3 cup frosting into a small ziptop bag. Snip tip off 1 corner; pipe bolts on tires. Add to lined baking sheet.
Vents on sides of truck: Cut 3/4 in. off 1 graham cracker square. Cut 3/4-in.-wide piece in half crosswise; pipe lines on both pieces.
License plates for front and back: Pipe FDNY on sticks of gum.
Siren light: Roll Fruit Chews together into a 2-in.-long log. Pipe a line crosswise in center; place on plastic wrap.
Using frosting as glue, glue 3 whole graham crackers on top of each other. Repeat with another 3 whole crackers, then with remaining 3 half crackers (you?ll have 3 stacks: 2 of 3 whole crackers, 1 of 3 half crackers). Place stacks end to end down middle of serving surface. Frost top and sides.
Trim and assemble cake: Place 1 poundcake on right end of stacked crackers. Frost top. Top of truck: Trim 1/4 in. off both long sides of remaining poundcake. Bed for hoses: Mark 1/4 in. in from both sides of one end (click for diagram). Within marked lines, cut out a 4 1/2-in.-long, 1/2-in.-deep rectangle of cake. Center cake on top of other poundcake. Cab: Cut loaf cake crosswise 5 1/2 in. from 1 end (reserve smaller piece for another use). Trim front (click for diagram) for windshield. Set in place in front of poundcakes.
Spread a thin layer of frosting over truck to set crumbs, then frost truck, carefully frosting inside of hose bed. To hold ladders in place later, partially insert halved pretzel sticks in place on both sides of truck.
Cover exposed area of serving surface with wax paper. Choose a well-ventilated area; following directions on decorating spray can, spray cake to coat. Remove wax paper. Press tires in place.
Pipe windshield, windows, grill, headlights and NY Fire Dept on doors.
Carefully set hose and ladders in place. Press on vents, license plates, siren light, valves and knobs. Serves 20 | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 8:30 PM |
Hot Fudge Sundae Cake
1 cup flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. salad oil (or veg. oil)
1 tsp. vanilla
1 cup chopped nuts
1 cup brown sugar
1/4 cup cocoa
1 & 3/4 cups water Bring water to a boil. Grease a 9x9x2 inch microwave safe dish. Stir together flour, sugar, baking powder and salt. Mix in milk, oil and vanilla. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and cocoa. Pour boiling water over cake. Cook, uncovered, on high for 8-10 minutes (until cake is no longer doughy.) Let set a few minutes, serve with ice cream. (in conventional oven, bake at 325°, 30-35 minutes.) | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 8:49 PM |
Flitwick's Floating Cake 10 Ding Dong Chocolate Snack Cakes
2 (8 ounces) packages cream cheese
2 (2 ounces) packages instant vanilla pudding
4 cups milk
1 (9 ounces) container Cool Whip
Crumble the Ding Dongs on the bottom of a 9x12 pan. Beat the cream cheese, pudding and milk together. Pour over the crumbled Ding Dongs. Top with the Cool Whip. Keep refrigerated. | |
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Reply
| | | From: Genie· | Sent: 11/2/2008 4:19 AM |
| Peanut Butter & Jelly Crumb Cake
1 3/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup buttermilk
1 large egg
1 cup crunchy peanut butter, room temp. (not natural)
Fro drizzle:
1 jar of strawberry or raspberry jam/jelly (I used raspberry: seedless)
Confectioners' sugar for decoration (optional)
Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan.
In a large bowl mix the flour, brown sugar,sugar, cinnamon, baking powder, baking soda and salt.
Using a mixer (or by hand), beat in the softened butter until mixture resembles wet sand. No large lumps. If using a mixer, do not over beat. Remove between ¾ - 1 cup of the mixture to a medium bowl and set aside. (I did about a cup since I wanted a lot of crumb topping and thin cake; just like a crumb cake).
With the remaining mixture add in the buttermilk and egg, mix well. Then pour into the greased pan, spreading evenly. There is not a lot of batter; it does rise when baking so don't worry.
Take the remaining flour mixture that was set aside and add the cup of peanut butter to it. Mix until you have a nice, almost dry crumbly mix.
Then drop or crumble large chunks of this onto the cake. Do not press the crumbs into the batter; just let them sit on top.
Bake for about 30 -35 minutes, until a tester inserted into the center of the cake comes out clean.
While cake bakes make the jelly reduction. Take a small jar of strawberry or raspberry jam/jelly, and let gently melt in saucepan over low heat. Do not boil. To make the reduction slightly thicker add a bit of cornstarch (a TB or so). But you shouldn't need to do this as after it's melted it does thicken a bit.
When slightly cooled drizzle cake with the melted jam. Then dust with confectioners' sugar if desired.
Cool on a wire rack before slicing.
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