Tag Archives for cake
Twinkie layer cake09. May 2014
I was just looking around the net a couple of weeks ago and I came across this Twinkie layer cake recipe. Now who on God’s green earth does not like Twinkies? I bet you the answer is no one, well at least in my world it’s no one. I remember being a kid and loving Twinkies so much, there was just something about the softness of them and the fakeness of the cream inside, they were just delicious. Truth be told, I haven’t had one in about 10 years, so when I saw this recipe and then read about how the lady that made it used specific things to insure it tasted just like the real thing, I had to try it.
Now what she does is uses is boxed vanilla cake mix and instant vanilla pudding in the sponge recipe, which I was a bit skeptical about, but I went with it non the less. The cake came out super fluffy and soft and delicious and as for the icing, which to be honest is a lot more of a mission to make than the actual cake, the icing is crazy sweet, but in a good way, I mean it’s made up of ingredients like marshmallow frosting, double cream, butter and sugar, how can that be bad?! It can’t, in fact you should just ignore everything any doctor has ever told you about foods like these and just close your eyes and stuff your face. If you are diabetic though, I do suggest you have an insulin injection handy or better yet an ambulance with it’s engine running in your driveway.
So I baked the cake, I made the icing, I sprinkled some sprinkles and then I served it. It was very morish and delicious and in a way it did taste like a Twinkie, just a fancier one. So I would say definitely make this cake and let your inner 10 year old go nuts on it.
Enjoy and thanks Kirstan for the recipe.
- 1 box vanilla cake mix
- 145 grams instant vanilla pudding
- 1 cup water
- 113 grams salted butter, melted and cooled slightly
- 4 large eggs, lightly beaten
- 113 grams salted butter, slightly softened
- 1/4 cup heavy cream
- 1 tsp vanilla
- 200 grams jar marshmallow creme – I made my own, click here for the recipe
- 3 1/2 cups powdered sugar
- Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
- In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
- Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
- For frosting/filling: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Add heavy cream, Increase speed to high, and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.
Come draw and stuff your face with cake and beer.21. August 2013
We’re having a drawing night at Wolves tonight for Night of a 1000 Drawings. So if you are wanting to do something fun and out of the ordinary, we’ll hopefully see you there.
Ps: I have just baked a bucket ton of Oreo cupcakes for tonight, if you’re interested in that type of thing they’ll be waiting for you and your pudding compartment.
Sweeeets.13. June 2013
In Japan we ate a lot of sweet things and I saw such cool stuff, some we tried, some we didn’t and some just looked way too pretty to shove into ones mouth, it felt like it would of been a sin to destroy them. I took some photos of the things I liked, hope you enjoy them…
Typography cake. Now. I want it now.15. May 2013
Good Lord, look at this amazing cake! My friend Clint always finds the coolest things like this and then mails me the link (he found Eyescream and Friends). He is the best at finding stuff that makes me want to backflip off a roof. I’m so so so going to try make this cake and when I do I will blog about the results, but for now check out these cool photos and read about how to make it. Here is a link back to the genius who actually made this in the first place – Victoria I’m sending you a virtual high-5, because your face and this cake flipping rule.
- To make the cake you will need; 1 box cake mix, any flavor (we used white), edible dough (any color), mini alphabet cookie cutters (these will vary in size, make sure they are small enough that when your word is spelled out, it will fit in your pan), a 9×5 loaf pan (or any cake pan in which your message can fit; a bundt pan is a fun one to use), rolling pin, and confectioners sugar.
Take your edible dough and knead it into a workable, pliable consistency. Then sprinkle a little confectioners sugar on a clean surface and roll out the dough to your desired thickness. Cut out the shapes of the letters you want to use in your message. For the cake in this tutorial, I used a whole package of edible dough and cut out the letters Y and A to spell YAY.
Make cake batter according to instructions on box. Grease your pan and pour enough batter in the pan to cover the bottom. Take your cut-out letters and place them in the batter, spelling out your word or message. Repeat this until you have crossed the length of the pan. Make sure the letters are lined up and straight.
Place the rest of the cake batter into a measuring cup (or piping bag if you want to really be careful) and pour batter slowly over the top of the letters, until they are covered and you have used up all the batter.
Bake cake in a 350F oven for about 40 minutes; check for doneness with a toothpick. Allow to cool before using a sharp knife to slice into the cake and reveal the surprise message.
D.I.Y. loveliness31. January 2013
Here is what you would need to make them: Coffee filters, Scissors, Sewing machine, Loose tea leaves, Stapler, Embroidery thread, Paper for tags (construction paper, old book pages, etc.), Optional: Spices (pumpkin pie spice, cinnamon, ground ginger, etc.)
Step 1 – Cut two coffee filters into a rectangle. I typically just cut off the ridged part.
Step 2 – Stitch the filters together on three sides, leaving one of the smaller sides open.
Step 3 – Fill the teabag with the loose tea leaves. I use anywhere from 1 to 2 teaspoons, depending on the size of the bag and how strong you like your tea. (You can also add about 1/2 teaspoon of your favorite spices. Pumpkin spice is one of my favorites!)
Step 4 – Stitch the top of the tea bag closed. All four sides should be stitched now.
Step 5 – Fold down the corners, placing a 3-4in. piece of embroidery thread under one of the flaps.
Step 6 – Fold the tip of the tea bag down, and use a stapler to hold it shut. (You could also stitch this part if you wanted to.)
Step 7 – Cut paper tags and glue, stitch, or staple them to the ends of your embroidery thread (images from A Beautiful Mess).
1 3/4 cup all purpose flour, plus a little extra for the ramekins
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup whole milk
1/2 cup vegetable oil
1.5 tsp. vanilla bean paste
1 cup freshly brewed hot coffee
You will also need twelve 10 oz. ramekins. If you don’t have that many, make as many mini cakes as you can and use the rest of the batter for cupcakes. The mini “cake plates” are actually tin coasters I got from FindersKeepers Market. Coasters are the perfect size for these cakes.
1. Preheat oven to 350.
2. Butter and flour the ramekins.
3. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer.
4. In a small bowl, combine the milk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry and mix on low speed.
5. Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
6. Ladle the batter into your individual ramekins, leaving about 2 inches of space at the top of each.
7. Bake 35-40 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool in the ramekins for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.
8. Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
- Cardamom Buttercream -
2 sticks salted butter at room temperature
1 tbsp. vanilla bean paste
2 tsp. ground cardamom
3 cups of powdered sugar, sifted
1/4 cup whole milk
1. Cream the butter until fluffy and pale.
2. Add the vanilla and cardamom and mix thoroughly with a hand mixer.
3. Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.
Milktert fail. Fail.30. January 2013
Ok so the other day I attempted what the Americans call a custard pie and what we like to call Milktert. I’m going to be honest with you guys I don’t think I’m going to be winning any prizes for what I turned out. It tasted nice, but it wasn’t the best thing I had ever chewed down on. I had some of the best milktert I have ever tasted at District 6 the other night and this guy was like it’s ugly, stubby, 5th cousin that has an iron deficiency and one leg that’s shorter than the other.
I followed the recipe bit by bit, it was relatively easy to make but first off I think I over cooked the pastry, which by the way I made from scratch. I had to blind bake it first and I think I may have over done it. And on top of that I think I made the base too thick. Anyone have any tips on how to get the pastry in the pie tin nice and easy after you’ve rolled out to the right thickness? I battled a bit with that part too. Sigh.
The actual custard part tasted nice, but not like a traditional Milktert and it didn’t set properly despite being in the fridge for over 12 hours, it was firm, but I think it could of been firmer.
So like I said, it’s not getting any prizes, in fact I don’t even think it’s worth a special mention and after reading what I have written up to now I think it’s safe to say that I failed at Milkterting. It looked right and it tasted sort of right, but I wasn’t completely happy with it.
Does anyone have a nice Milktert recipe that they are willing to share with me? I would love to attempt this again, but I won’t be using this specific recipe (If anyone is interested in trying it I’ll inbox it to you, if you want).