Desserts Buccaneer Cake

Desserts Buccaneer Cake

total time 2 hr 35 min
prep 1 hr
servings 12 servings

Recipe :
What You Need
1 pkg. (2-layer) chocolate cake mix
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 piece red string licorice
1 piece black string licorice, cut into 1-inch lengths
1/2 square BAKER'S Semi-Sweet Chocolate, grated
1 Mini OREO Bite Size Cookie
Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

CUT cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place head piece on platter; frost with 1 cup COOL WHIP.

BEAT dry pudding mix, sugar and milk with whisk 2 min. Assemble hat pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining COOL WHIP into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe COOL WHIP onto hat as shown in photograph.

CUT eye patch out of piece of sturdy colored paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

Source :http://www.kraftrecipes.com

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Raspberry Angel Cake

Raspberry Angel Cake

total time
3 hr 20 min
prep
20 min
servings
16 servings

What You Need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round prepared angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping

Make It

1
ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

2
ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

3
REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Source :http://www.kraftrecipes.com


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HOW TO MAKE CHOCOLATE

Explore # How to Make Spiderman Cupcakes
# Rolo Cupcakes

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How to Make Spiderman Cupcakes

When you are throwing a party for someone who loves Spiderman, allow the theme to carry through all aspects of the event, including the cake. Cupcakes are a personalized, bite-size spin on a traditional cake. Give your cupcakes some personality with cute Spiderman decorations. You don't have to have a lot of baking experience to create perfect cupcakes.

Things You'll Need

* 1 box white cake mix
* Red food coloring
* Blue food coloring
* Red and blue cupcake liners
* 2 cans white frosting
* Black food coloring
* Fine tip
* Pastry bag
* Spider-web rings

Instructions

1 Follow the instructions on a box of white cake mix to make the batter. Separate the batter equally into two bowls.


2 Put drops of red food coloring in the batter in one of the bowls. Stir the batter, and keep adding food coloring until you get the bright red color you desire. Repeat the process with the batter in the other bowl and blue food coloring.


3 Line your cupcake pan with paper cupcake liners, half red and half blue.


4 Fill the blue cupcake liners with red batter, and fill the red cupcake liners with blue batter. Bake the cupcakes as directed on the box of cake mix.


5 Frost the cupcakes with one can of white icing when they have completely cooled.



6 Squeeze black food coloring into the second can of white frosting. Stir the icing, and keep adding food coloring until you achieve a deep black color.


7 Fit a fine tip into a pastry bag, and then fill the bag with the black icing. Pipe a spider-web design onto each cupcake.


Wash and dry a package of plastic spider-web rings. Place a ring onto the top of each cupcake. The rings will look cute and serve as a party favor.


References

eHow.com

Explore

1. Recipes
2. Cake Recipes
3. Cupcakes

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Rolo Cupcakes

by Jamie on June 27, 2011

Rolo Cupcakes

Yield: 24 cupcakes
Ingredients:
For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)
For the frosting

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
For the ganache

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish
Directions:
For the cupcakes

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.
For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the ganache

1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Source:http://www.mybakingaddiction.com

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