Carriemyvoice- More Recipes For You??
Baking By GHOST_USER_NAME Updated 14 Jul 2007 , 6:06pm by CookieChef
Ladycakes- you may be interested also.......
Carriemyvoice- Aren't you the one needing inexpensive table cake ideas? I thought of a couple more you may be interested in:
I worked at Alberston's Bakery for a while. I have their Snickers Cake and Oreos Cake recipes. I also recently doctored a Raspberry Almond Torte boxed mix recipe I found.
Snickers Cake:
It starts with a standard devils food cake.
The icing is 2 parts buttercream to 1 part caramel. Amount depends on size cake you are making. Caramel dip should be room temp to mix with buttercream. You can use whipped topping frosting... but it may melt under the heated caramel you will use later.
NOTE:
I have found the best caramel that a match closest to what Albertsons uses is found in the produce section of your grocery store near the fresh apples. It is T. Marzetti's Old-Fashioned Caramel Apple Dip. It is 99.99% close enough and better than any other I've tried. It comes in a container just like chip dip or sour cream. It tastes just like the caramel additive Albertson's uses and has the same consistency. The fat free does not taste as good.
Putting the cake together:
cut cake and fill with caramel/buttercream mixture about 1/4 inch thick.
Ice cake with caramel/buttercream mixture. You want a smooth cake. You may want to "hot knife" the cake. You may fancy comb the sides. I don't. The store does.
Place 3-4 T caramel dip in a poly bag and microwave 10-15 seconds. It should be easily runny but not like water. The consistency of catsup, I guess. Cut tip of poly bag to an approximate 1/4-inch hole and drizzle over edge of cake allowing to drip down the sides. You will be covering about 1/2 inch of the top while doing this. Place in refrigerator at least 30 minutes before proceeding to allow caramel to harden.
With Plain buttercream/decorator's frosting (no caramel added) using tip #18-22 (your choice), pipe a simple shell border around the bottom of the cake. I personally do not do this step. It covers the drips and we think they look cool.
With Plain buttercream/decorator's frosting (no caramel added) pipe large rosettes (9CS or 7CS tip) around edge of cake and in center according to size cake.
Take a snickers bar and slice it up placing it around the top of the cake. Place cake in refrigerator about 15-30 minutes so that rosettes become stiff for final procedure.
Place 1-2 t caramel dip in a poly bag and microwave 10-15 seconds. It should be easily runny as above. Cut tip of poly bag to an approximate 1/8-inch hole (the previous bag will be too large and this will be too small to properly do the previous drizzle) and drizzle over top of cakes being careful not to drizzle over the sides. I also do a quick drizzle in chocolate for my home versions.
Oreo's Cake:
It starts with a standard devils food cake.
The icing is 2 cups buttercream (or standard decorator's frosting) 5-6 T Oreo Cookie Crumbs. I've never measured. I add a handful. Use what looks best to you but it should not look gray or like mud.
These are the crumbs you buy that are already crumbs and come in a box. You do not make them from the cookie. I have also found generic chocolate cookie crumbs. Amount depends on size cake you are making. I think I use about 3-4 cups to frost a 9*13 cake. You can use whipped topping frosting... but it may melt under the heated chocolate.
IMPORTANT NOTE:
For the chocolate drizzle, you can use STORE BRAND Fudge Frosting. The name brands do not drizzle as well. They are too watery compared to the store brand. For those not trying to save money- I use ganache. If cost is a factor, I use canned fudge icing.
Putting the cake together:
Cut cake and fill with buttercream/crumb mixture about 1/4 inch thick.
Frost cake with buttercream/crumb mixture. You want a smooth cake. You may want to "hot knife" the cake. You may fancy comb the sides. I don't. The store does.
Place 3-4 T fudge in a poly bag and microwave 10-15 seconds. It should be easily runny but not like water. The consistency of catsup, I guess. Cut tip of poly bag to an approximate 1/4-inch hole and drizzle over edge of cake allowing to drip down the sides. You will be covering about 1/2 inch of the top while doing this. Place in refrigerator at least 30 minutes before proceeding to allow fudge to harden.
With Plain buttercream/decorator's frosting (no crumbs added) using tip #18-22 (your choice), pipe a simple shell border around the bottom of the cake. I personally do not do this step. It covers the fudge drips and we think they look cool.
With Plain buttercream/decorator's frosting (no fudge added) pipe large rosettes (9CS or 7CS tip) around edge of cake and in center according to size cake.
Place 1-2 t fudge in a poly bag and microwave 10-15 seconds. It should be easily runny as above. Cut tip of poly bag to an approximate 1/8-inch hole (the previous bag will be too large and this will be too small to properly do the previous drizzle) and drizzle over top of cakes being careful not to drizzle over the sides.
Place Oreos on cake according to size and rosette placement. One Oreo in between each rosette looks nice. If you decorate according to how the cake is sliced, it should be one Oreo per slice.
Go to Albertson's and look at the cakes and mimic how they look. I've been making them at home so long I may be telling you a bit different as far as the drizzle and other placements go. But the icing mixtures are accurate and exactly what Albertson's does. I also make the cakes using a yellow cake mix since my family does not like chocolate cake. It's great. Be creative. It doesn't have to look exactly like theirs. Just keep the frosting true and you'll be a winner! Mine never look the same way twice. I have even decorated a lattice design on top of the cakes using the heated fudge.
Raspberry Almond Torte
1 white cake mix (any brand)
1-¼-cup milk
1/3-cup oil
4 egg whites (or three whole eggs if you dont mind the cake tinted yellow)
¼ teaspoon almond extract
½ cup slivered almonds, chopped toasted
Mix (adding almonds last) and bake as usual.
Icing:
Approximately 2.5-3 cups buttercream or whipped cream icing with ¼ teaspoon almond extract added.
Torte cake using raspberry preserves (seedless) or filling and ice cake as usual.
Garnish:
Spread 1/3-cup raspberry preserves (seedless) or filling over the top of cake (based on an 8 inch round). Sprinkle with 2 tablespoons toasted almonds.
Hope this helps!!
Thanks so very much for thinking of me! I am excited to try them. They sound delicious!
AHhhh know those cakes all to well....while in New Jersey I went to the Acme (grocery store) and they are owned by Albertsons....have the same cakes......wow the taste!!!!
Isn't it wild??? Even people who hate grocery store cakes love their Oreo's and Snicker's cakes.
Wow, those sound sooo good. I have a friend's birthday coming up and think I will have to make one of those cakes for him...just not sure which one since they all sound so yummy. Thanks for the recipes.
I made the raspberry Almond Torte today with whipped cream icing and sent it to work with Joan. I looked soooo good!!
Calidawn,
Have you tried the Snicker Doodle cake in the Cake Mix Dr's book? It's very good!! I love all of her recipes! They never fail!! Yummy!
Dawn,
The snickerdoodles that I make are basically a sugar cookie with cinnamon, rolled in sugar and cinnamon. Not sure if that is how everyone else does it or not, that was just how my mom taught me to make them.
I'm sure that most of you don't know who she is... but I shure miss cali4dawn. She was always so helpful. I feel like such an old timer talking about the good old days. LOL
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