Posts Tagged cake

Clearing out Leftovers: Frosting Edition

If you’re anything like me you end up with leftover frosting (unless you’re a lick the bowl before decorating person) after every cake you make. This gets frustrating when a cup or so needs to be removed from your house before the sugar generously sticks to your thighs. I’ve got the recipe if you’ve got the event to take them! Otherwise you end up with tasty treats to eat.

Most people have seen cake balls, Oreo truffles, or similar sounding & gooey tasting. Most of you bakers have even made them. I’ve got a simple version that is hard to screw up. 3 ingredients, 5 tops!

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See?

Simple Cake Balls
1 box cake mix, cooked & cooled
16 oz (ish) frosting
6 squares baking/almond bark

Directions:
Crumble cake.
Add frosting to your stand mixer. Beat on high until airy & supple. Add cake ⅓ at a time, beating until blended in between add-ins. Refrigerate while prepping next step.
Melt almond/baking bark in a double boiler (or pot & glass/metal bowl) on low. Slow & low is best to avoid scorched bark. Best results come if your water in the bottom pan does not touch the bottom of the top bowl/pan. Stir occasionally until completely melted.
Using a tablespoon roll cake/frosting mixture into formed balls. You can freeze them for short time periods if they become too soft to dunk. Remove double boiler from direct heat and drop rounds into the bark. Roll to cover & remove quickly scooped on a fork & tap gently to remove excess bark. Slide onto wax or parchment paper. Repeat until all are covered. Drizzle remaining bark over cooling balls.
Once hardened, peel carefully from paper (some bottoms will leave behind residue) & serve.
Store leftovers on wax paper in an air tight container in the refrigerator. You can stack wax sheets.

You may not have leftovers, they disappear quickly…

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The specific cake truffles I made were with the following substitutions:
Chocolate cake mix
½ peanut butter cream cheese frosting
½ chocolate fudge frosting
White almond bark melted with 2 TBSPs peanut butter & 8 Hershey kisses.

Follow directions above

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Stealing recipes; it’s what I do!

I’ve never thought you had to have all your own homemade recipes to be creative or classy. Sometimes in life someone does something so well you can’t help but copy cat! I found said item on smitten kitchen’s blog. I had a friend celebrate their 25th last week & I was itching to create. So I begged them (truly) to let me make a dessert item for them. I lucked out & was given two classic ingredients: chocolate & peanut butter!
So I went to my trusty search engine & got to searching. Lo & behold too many delicacies popped up on my screen. A little drool may have dropped. But near the top two blogs stood out: one had gathered her favorite chocolate & peanut butter desserts (many came a close second) & another had a photo of this gorgeous layer cake playing peekaboo.

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Obviously, the cake won out.
I erred twice of importance.
1. When freezing said cake layers, do not stack even with wax paper & zippy bags. No matter what.
2. Do not lose track of sifted powdered sugar in the peanut butter cream cheese frosting, it looks tacky (legitimately).
Oh maybe one more almost error, stir the ganache constantly. It was a close save. Truly.

But hey, people devoured this cake like it was the air they breathed. That is a happy baker. 🙂
Chocolate Peanut Butter Ganache Celebration Cake

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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Happy Holiday!

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From our house to yours, may you have a sweet & tasty Valentine’s Tuesday!

Go whip up some chocolate in the microwave (30 sec nuking intervals with a little oil) & make a quick & fun chocolate fondue for romantic fun tonight!

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An Apple a day…!

This week I’ll explain how to cook with apples, mainly what apples you can cook & the next two weeks post apple specific recipes. This can serve as a reminder guide as to what to bake.

First off, there are a very big variety of apples. I’m going to mention 15 kinds & if good to eat baked or raw. (Baking apples will be bolded)

Braeburn: eat raw or with dips
Cortland: mild, holds shape
Golden Delicious: soft & buttery but very sweet & shouldn’t be subbed in for tart apples
Red Delicious: yuck all around
Empire: balanced flavor & holds its shape well
Fuji: best served cold such as salads & your hands
Gala: too sweet for cooking
Granny Smith: usually best & easiest to find here in Texas of the good bakers
Ida Red: very soft and veggie blandness
Jonagold: golden delicious relative, & a juicy darker taste
Macoun: can be used but hard to find outside of a 2 week New England window
McIntosh: tart but watery & mushy
Northern Spy: used to be in pies but extremely sour when baked
Rome Beauty: firm & sweet in hand,, watery and bland baked
Winesap: juicy & crisp in hand

If you want to use a more exotic apple or one not mentioned (like honeycrisp, pink ladies or Jonathons) do a little research. Super sweet or soft apples are usually best avoided.

Next week: pan fried apples

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Tasty Tidbit Tuesday: Melted Blue Bell Cake

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That’s right. Ice cream cake. Melted. So get your tastebuds rolling, this is the simple version & I’ll follow up with my specific cake & frosting.

I’m pretty sure Mama wouldn’t like me giving away all her secrets but too many ask me for the recipe!

Basic Melted Blue Bell Cake:
2 cups melted Blue Bell ice cream (a pint when melted is just shy of 2 full cups, add milk, preferably whole, for a full 2 c)
4 eggs
3/4 c oil
1 boxed cake mix

Preheat to 350°. Blend all ingredients until creamy, smooth, & evenly distributed.
In a well greased pan ( I really prefer bundt pans for this cake) pour the batter in, keeping it well distributed. Bake for 25-45 minutes until set & a toothpick is clean.
If using a bundt pan, let cool then flip onto a cooling rack & remove the pan. Cool completely. Store in an airtight container for freshness.

Victory Cookies n’ Cream Cake:
2 c cookies n’ cream ice cream melted thoroughly
1 box chocolate fudge cake mix
4 eggs
3/4 c oil

Preheat to 350, blend ingredients, pour in a well greased (crisco spray with flour was very helpful) bundt evenly & bake for 45 minutes. Remove, cool 10 minutes then flip upside down on a cooling rack allow an hour to cool before frosting.

Cookies N’ Cream Frosting:
1/2 c shortening
1 tsp vanilla powder
1 1/2 c confectioner’s sugar (powdered)
2 tbsp milk
10 oreos or similar cookie

Beat on high shortening until silky. Add both powders on low until well incorporated should be thick. Add milk to taste, I like it thin enough to spread but not a glaze.

Crush oreos in a bag until chunky, but not pureed. I like the contrasting texture.

Ice cake to taste, then spoon oreos over the icing and lightly press into the frosting to stick.

Tightly seal the container or eat now. Might need some milk to go with that cake!

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