Tag Archives: cake

Candy Surprise Cake!

Posted on September 16, 2012 by Ruthanne

Imagine the moment you cut into a cake and pull that first piece out. Now imagine a waterfall of candy pouring out of the center of the cake. Every child’s dream come true! This recipe was inspired by a conversation at work; my friend Mary was telling us how she liked to surprise her kids with candy-filled cakes on their birthdays. She used a variety of candies and one time actually filled the cake with runny orange frosting and called it a volcano! I loved the idea and decided to bake my cake in a bowl to make it tall enough to fill (Mary used layers). What a fun idea for the upcoming Halloween season- the possibilities are as endless as the candy on the shelves! Here’s how it was made:

INGREDIENTS:

One boxed cake mix (any flavor you’d like- I used confetti)
Water, eggs and oil to make mix according to box
Candy to fill center of cake (I used Skittles and it took about 1 1/2 cups of candy)
1 stick of salted butter
1 stick of unsalted butter
1 1/2 c powdered sugar
1 t. clear vanilla flavor
Sprinkles to decorate with if desired.

DIRECTIONS:

Preheat oven to 325 degrees.
Prepare cake according to package and pour into a greased and floured 2 quart glass bowl (I used my 2 Quart Batter Bowl from Pampered Chef)
Bake at 325 degrees for 1 hour and 10 minutes- or until a cake tester inserted into the middle comes out clean.
Cool for 15 minutes.
Run a knife around edges to loosen, and gently tip out onto a wire cake rack to cool completely.
Once cool, trim flat edge even and set on serving plate with dome side up.
Cut a round opening in the top of the cake, gently pulling the cake out. Keep the top layer, but spoon out the core, leaving about an inch of cake at the bottom.

Gently pour candy into the center of the cake and place the top back on (like a pumpkin!)
Make frosting by beating softened butters, powdered sugar and vanilla on high until light and fluffy.
Frost cake and decorate as desired.

Cut a slice and watch the smiles start!

My thoughts: This is SO much fun to cut into and serve- it made everyone laugh when the skittles started pouring out! It serves up messy (be prepared to scoop skittles out for each serving). The Skittles started to get soft inside the moist cake eventually- they still tasted great- but if you want them fresh just serve this within a few hours of making it. You’ll want to think this through for other candy types as well. I’m guessing most would be best served right away. Believe me— it is worth the surprise factor!!!! Enjoy!!!! -r

9-24-12 My friend Angie from the Czech Republic just sent this picture of her cupcakes using this recipe:

SO fun! Great job Angie!! If you want to try a cupcake version of this cake, save some time with a Cupcake Corer to remove the centers!

19 Comments

Posted in Cakes, Candy and tagged baking, batter bowl cake, buttercream frosting, cake, candy, childrens recipes, confetti cake, creative cakes, creative desserts, dessert. cake, great party cakes, skittles, unique cakes. Bookmark the permalink.

Mini Heath Bar Crunch Cakes

Posted on July 19, 2012 by Ruthanne

These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan. Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans. This is the second dessert I’ve done in them and they just turn out beautifully! Here’s the recipe- it is an easy one!!!

Ingredients:

One chocolate cake mix (with oil, water and eggs to make according to box)
2 c. Cool Whip Topping
2 1/2 c. crushed Heath Bars
2 c. semi sweet chocolate chips
1 c. unsalted butter
1 T. corn syrup

Directions:

Make glaze 1st: Melt together chocolate chips, butter and corn syrup. Place in fridge for at least one hour
Preheat oven to 350 degrees
Make cake mix according to box
Spoon about 1/2 c. of batter into each Mini Cake Pan
Place on cookie sheet and bake at 350 degrees for 18-20 minutes
Tip baked cakes on to a cake rack and cool completely.
Repeat this process (one cake mix will make 4-5 complete cakes)
To make filling, combine Heath bars with Cool Whip topping.
Spoon filling in the cavity in each cake.

Tip one cake layer on to a second (keeping the fillings in the middle)
Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
Sprinkle tops of each cake with remaining crushed Heath bars.
Chill until glaze is hard.

My thoughts: I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book! I really like how the white filling is a “surprise” when you cut into the cake. These are VERY easy to make and put together- my only dilemma was the glaze. I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here. I didn’t get the smooth finish I was hoping for…sigh. If any of you have a good smooth glaze that you use– please share!!!! Enjoy!!! -r

NOTE: This recipe will be automatically posted for me as I will be out of the country for a few weeks. I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time! I will catch up with all of you when I return! -r

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Posted in Cakes and tagged baking, cake, chocolate, chocolate cake, chocolate glaze, chocolate heath bar cake, cool whip, dessert, heath bar filling, heath bars, mini cake pans, party cakes, party desserts, unique dessert, wilton cake pans. Bookmark the permalink.

Mini Pineapple Upside Down Cakes

Posted on July 5, 2012 by Ruthanne

A fun twist on the traditional pineapple upside down cake– little mini cakes that are so pretty and fun to serve!

The Mini cheesecake pan is back! I love this Chicago Metallic pan so much!!! I know lots of you have gotten this pan for previous recipes (Cookie cheesecakes and Frozen S’mores) and love it– so here’s another! These little cakes could be made in muffin tins- but in the mini cheesecake pan the bottom comes right out and you can keep your toppings in place and pretty– no sticking to the bottom of the pan. Love it! Here’s the recipe: so easy!

Ingredients:

One boxed white cake mix (plus the oil, water and eggs to make according to box)
2/3c. packed dark brown sugar
1/3c. melted butter
1 (20oz.) can of pineapple chunks
24 maraschino cherries

Directions:

Preheat oven to 350 degrees
Place disks in the bottom of your Mini cheesecake pan and spray well with non-stick spray.
Mix together brown sugar and melted butter.
Spoon half of the sugar mixture evenly into the bottom of each cup in the pan (this recipe makes 24 mini cakes, so if you only have one pan you will need to do this in 2 batches).
Place one cherry in the center of each cup.
Break apart pineapple chunks and place around cherry in each cup.
Make cake mix according to box (I used the whole egg method)
Spoon half of batter evenly in each cup over cherry and pineapple.
Place pan on a cookie sheet (important– these will leak a little!!!)
Bake at 350 degrees for about 22-24 minutes.
Allow pan to set and cool.
Gently push up on bottom disk and remove each mini-cake from pan.
Place bottom up on a cake rack and gently remove disk from top (replace any fillings that stick)
Wash your sticky fingers and pan and repeat to make 24 cakes (unless you are lucky enough to have two pans- then you can do them all at once!)
Allow these to cool completely. Once they set they hold together beautifully- they are just a little fragile when they are still warm.

My thoughts: Well, I hate cooked fruit. I have to admit that I didn’t try these. I did, however, enlist many friends and coworkers in the tasting process and got a unanimous thumbs up on them. They are (of course!) more work than just a regular cake. They are sticky and the toppings slide off a bit and I wished I had 2 pans so that I could do them all at once. I’m thinking of getting a second one…. the end result was so cute and so much more fun than just a plain cake though. I really like that everyone gets pineapple and a cherry. Enjoy!!!!!!! -r

18 Comments

Posted in Cakes and tagged baking, cake, cake mix, cherry, creative dessert, dessert, fun dessert, mini cakes, mini cheesecake pan, party cakes, pineapple, pineapple upside down cake. Bookmark the permalink.

Mini Boston Cream Pies

Posted on June 28, 2012 by Ruthanne

These miniature Boston Cream Pies are the CUTEST treat! Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents! For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever. They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside. I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake. If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

One white cake mix (with water, oil and eggs to make according to box)
One box (3.4 oz) JELL-O instant vanilla pudding
1 c. milk
1 1/2 c. Cool Whip Topping
2 c. semi sweet chocolate chips
1c. unsalted butter
1 T. corn syrup

Directions:

Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well. Refrigerate at least one hour.
Preheat oven to 350 degrees.
Make cake mix (whole egg method) according to box.
Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
Tip pans over onto a cake rack and allow cakes to cool completely.

Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
To make filling, combine pudding mix with milk and whisk for 2 minutes.
Fold Cool Whip topping in and set aside for at least 5 minutes.
Trim bottoms of cakes flat and spoon filling into each cavity.

Tip one cake on top of the other, keeping the filling in the center.
Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
Chill until glaze is hard.

My thoughts: I just served these last night and they were a huge hit. Everyone loved how cute they were and the surprise filling in the center. I loved the creamy filling with the rich glaze…YUM! The glaze is a little difficult to get right (I thought!) I was hoping for a smoother finish- but it tasted GREAT! –Enjoy!!!!!!! -r

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Peanut Butter Cup Layer Cake

Posted on May 1, 2012 by Ruthanne

Chocolate cake filled with layers of fudge and whipped peanut butter- yum!

INGREDIENTS:

One chocolate cake mix (with water, eggs and oil to make according to box)
1 c. creamy peanut butter
8 oz. Philadelphia Cream Cheese (softened to room temperature)
1/2 c. sugar
8 oz. Cool Whip topping
One tub of ready-made chocolate frosting (I used dark chocolate..mmmm…)

DIRECTIONS:

Preheat oven to 350 degrees.
Spray 2- 8 or 9 inch round pans with cooking spray.
Cut a circle of parchment paper to fit the bottom of both pans and spray this with cooking spray.
Make cake mix according to package and pour evenly into two pans.
Bake according to package.
Tip cakes over onto a cake rack to cool completely.
Make filling by beating together peanut butter, cream cheese and sugar.
Gently fold in the container of whipped topping.
Make fudge sauce by spooning pre-made frosting into a microwave-safe bowl and heating in microwave for about 30 seconds (until smooth and creamy when stirred).
Prepare cakes by leveling the tops using a large serrated knife, then cut each cake into 2 layers using the same serrated knife or a Wire Cake Slicer .
Place one layer onto serving plate, top with 1/4 of peanut butter filling
Place second layer of cake on top of 1st, spread a layer (about 1/3 of the total amount) of frosting fudge over cake, top with another 1/4 of peanut butter filling.
Place 3rd layer of cake on top of 2nd, spread 1/4 of peanut butter filing over layer.
Top with final layer, rest of peanut butter filling and then pour remaining frosting fudge over the top, pushing it over the edges. Sprinkle with mini peanut butter cups and chill before serving.

My thoughts. Really easy cake and fillings. The hardest part is simply cutting the cake into layers. I really like this cake served cold…it doesn’t have to be…that’s just how I like it— chilled peanut butter cup cake- yum. Enjoy!!

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Posted in Cakes and tagged baking, cake, chocolate, chocolate cake, creamy peanut butter filling, layer cake, peanut butter, peanut butter cup cake, peanut butter cups. Bookmark the permalink.

Old fashioned Red Velvet Cake

Posted on February 23, 2012 by Ruthanne

Moist Red Velvet Cake topped with whipped Cream Cheese Frosting.

Every recipe has a story. I’m learning this truth as I create in my kitchen and write recipes. Even a brand-new recipe has a story to tell…the things that didn’t work, the layers that fell apart before you could assemble them, the smiles when you served it, the 1st taste of an experiment.

This recipe has a story. My manager at work, Joe, grew up in a small town in southern Indiana and his Aunt Doris was known as the best baker in town. His Aunt Alice found this recipe and when she gave it to Aunt Doris to make it, the result was the BEST Red Velvet Cake anyone had ever tasted. In fact, at a local event called the Chelsea Jubilee two women got in a fight over this very cake at a dessert auction. Aunt Doris stepped in and said she was going home that instant to make a second cake.

When I heard this story, the 1st words out of my mouth were— “I simply MUST have that recipe Joe!” So he spoke with his Aunt Alice and they dug it out of the archives of their family recipes for me. It didn’t come with a frosting recipe (which is at least half the flavor of a cake) so I aimed for a whipped cream cheese frosting. It is a REALLY good cake. It is the very 1st “homemade” cake I’ve made that is VERY moist. It is SO flavorful and it cuts beautifully.

I would consider getting in a fight for this cake.

The original recipe is called “Waldorf Astoria Cake” and here is how you make it:

INGREDIENTS:

2 c. flour
1/2 c. shortening
1 1/2 c. granulated sugar
2 eggs
1 oz. red food coloring ( I didn’t add enough– your cake should be REALLY red- it is a lot of food coloring!!!!)
1 t. salt
2 t. cocoa
1 c. buttermilk
1 t. vanilla
1 t. baking soda
1 t. vinegar

DIRECTIONS:

Preheat oven to 350 degrees
Spray 2- 8″ round cake pans with non-stick spray and cut a round piece of parchment paper to fit in the bottom of each one. Spray top of parchment paper with non-stick spray as well.
Cream shortening and sugar together.
Add eggs, vanilla and food coloring and blend well.
Sift together flour, salt and cocoa
Alternately add flour mixture and buttermilk, beating together on medium speed until well mixed.
Mix vinegar and soda together in a small bowl.
Drizzle vinegar/soda mixture over cake batter and blend in on low speed.
Pour batter evenly into the two round cake pans.
Bake 25-30 minutes at 350 until a tooth pick inserted in the center of the cake comes out clean.
Cool in pan for about 10 minutes, run a small knife around the edge of each cake to loosen it and gently tip each cake over onto a cake rack to cool completely.
Frost between layers and on top and sides with whatever frosting you want. I created a whipped cream cheese frosting for this and the recipe is below.

WHIPPED CREAM CHEESE FROSTING

INGREDIENTS:

2 packets of Dream Whip (4 come in one box)
3/4 c. milk
1/2 t. vanilla
4 oz. (1/2 brick) of softened Philadelphia Cream Cheese
1/3 c. powdered sugar (divided)

DIRECTIONS:

Cream together softened cream cheese and about half of the powdered sugar. Set aside.
Add remaining ingredients together in a large mixing bowl and stir until all powder is combined.
Mix with an electric mixer (beaters are ok, but I like to use my whisk attachment if you have one) on high until very stiff peaks form.
Add cream cheese mixture and continue beating on high until stiff and thick.
You can frost the cake immediately with this or refrigerate it covered.
Frost between the layers and on the top and sides. Keep cake refrigerated until serving (it is oh-so-good served cold!!!)

Note: I made twice as much frosting as the recipe above (I wasn’t sure how much I’d need!) and that is why the layers on the pictured cake have PILES of frosting! If you LOVE frosting, just double the recipe given above. If you do, you will probably have some left over–but is that ever REALLY a problem???

Enjoy! -r

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Posted in Cakes and tagged baking, cake, dessert, dream whip, how to make whipped cream cheese frosting, old fashioned cake recipe, recipes with a story, red velvet cake, waldorf astoria cake, whipped cream cheese frosting. Bookmark the permalink.

Favorites of 2011 and Happy Birthday to me!!!

Posted on December 31, 2011 by Ruthanne

It’s the last day of 2011. This year I started a blog (!!) and met all of you– what a fun year!

Easybaked began in March at the urging of many friends…. since then I have become a fan of many of your blogs and marveled at your creative recipes, beautiful photos and funny stories.

It is also my birthday this week, and in pursuit of the perfect birthday dessert I decided to take a trip down memory lane through some of my favorite recipes, photos and blogs this year.

Here we go: my best from 2012:

Greg from Rufus’ Food and Spirits Guide has encouraged me from almost day one of starting this blog- although we’ve never met, its been fun to share blogs! Here’s one of his posts that I tried and loved: Butterfinger Cookies!

Aimee from Clever Muffin cracks me up! When I met her she was living in London (so cool) and now she has moved back to Australia (even cooler!) Her yummy muffin recipes are great- but her sense of humor is even better– this is a blog worth following for sure!! Here’s her Chocolate Chip Yogurt Muffins:

Christine from Angry Cherry is from Canada– and she’s a pastry chef in training (jealous!) she makes beautiful things with ingredients I’ve never heard of, but I love how adventurous she is in pursuing her dreams. Red Wine Truffle Cake from her:

Since I’m addicted to photography these days, I am drawn to blogs with jaw-dropping photography. My favorite is Bravetart (plus, WHAT a fun name!) The recipes are from Stella, a pastry chef and the photography is done by a variety of friends who are professional food photographers (dream…..!) I just stare at the photographs and try to understand the angles and lighting….I really need to take a class. In any case, here is her version of Red Velvet Cake (please come to my house and make this for my birthday….!)

My favorite cake decorators are the Davis sisters (and mom). They have taken a hobby and turned it into a serious business and FUN blog- Happily Ever After Cakes!! I am amazed by how many different types of cakes and cupcakes they are willing to try. Here’s one of my favorites (I want to live on this cake!) a day at the beach (yes…this is a CAKE!)

I’m sneaking a favorite non-food blog into the lineup: this blog is one of my favorite sources of inspiration and encouragement. A good friend of mine is a chaplain with the military. He’s deployed right now and shares his thoughts on a blog called Devos by Chaps….love it!

Last, but certainly not least is the cake I would choose to have on my birthday if someone else would make it…Its from The Art of Dessert and I think the picture speaks for itself…wow. Let me present: Chocolate Wasted Cake:

so….birthday cake….

I also went through the archive of all the recipes created on easybaked this year. The one recipe I couldn’t get out of my head (I think because I wish it was summer out!) was Strawberry Lemonade Layer Cake. A summer cake for a cold January birthday— perfect! I tweaked the frosting recipe just a bit to make it thicker so that it would be more of a frosting than just a filling…and I LOVE it!! Its light, whipped, very spreadable and tart with lemon — perfect!

Here’s the recipe (tweaked) or if you want the original just click here.

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring (as desired for color)
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping
Rainbow sugar crystals

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
Cut each cake layer in half.
Alternating layers of cake with layers of frosting, assemble cake.
Cover top and sides with frosting.
Refrigerate and serve chilled. Sprinkle with colored sugar just before serving.

A light and refreshing dessert after all the heavy holiday treats– perfect!

Thanks for sharing all of your fun recipes and stories with me this year— looking forward to sharing 2012 together!

Happy New Year!

Other favorite desserts on Easybaked~ just click the picture to get the recipe!

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Posted in Cakes and tagged baking, best birthday cake, birthday, cake, dessert, layer cake, strawberry, strawberry cake with lemon frosting, strawberry lemonade, summer dessert. Bookmark the permalink.

Sweet Tart and Pixy Stix Cake!

Posted on October 31, 2011 by Ruthanne

Wondering what to do with all that Halloween Candy? Have some fun with it and make this candy-filled cake! The cake is marbled with Pixy Stix dust and the frosting is made of crushed Sweet Tarts and Smarties. BRING ON THE SUGAR!!!! The finished cake is sweet and tart and SO much fun!

INGREDIENTS:

1 boxed white cake mix (plus the eggs, water and oil needed to make it according to package)
8 Pixy Stix candies
3-4 cups of powdered sugar
1 c. margarine
1-3 T. heavy whipping cream
Food coloring gels
about 1 c. of crushed Sweet Tarts and or Smarties (I think Bottlecaps or even Spree would work in this recipe as well)

DIRECTIONS:

Cake:

Preheat oven to 350 degrees.
Spray 2 eight or nine inch round pans with cooking spray.
Place a piece of parchment paper (cut to size) in the bottom of each pan and spray again.
Make cake mix according to package.
Pour about 1 c. of cake mix into each pan.
Sprinkle contents of 4 Pixy Stix over cakes (dividing equally)
Pixie Stix dust sprinkled over cake batter-- FUN!

***note: blue and purple will show up the best in the baked cake, red and orange are very pale***
Use a knife to swirl colors together
Add the rest of the cake mix over the top (dividing equally) and repeat the Pixy Stix sprinkling and swirling.
Bake cakes at 350 for 30-35 minutes (use your cake mix directions as a guide and check often)
Cool cakes in pan over a wire rack.
When cool, tip pan over onto wire rack and remove parchment paper.
Use a serrated knife to make each layer level.

Frosting:

Cream together the powdered sugar and margarine in a large bowl.
Beat on high for about 3 minutes (I used a whisk attachment).
Add cream and beat for about another minute until a thick spreading consistency.
Crush candies in a small food chopper or processor.
Add crushed candies (and all the ensuing sugar dust!) to the frosting and fold it in.
Add any food coloring you want to make frosting a desired shade. (On its own the mix of candy colors make the frosting a terrible shade of gray). Adjust consistency if needed with powdered sugar.
Frost the cooled cake and decorate with remaining candies.

My thoughts: I was expecting an overpoweringly sweeeeeeeet cake. Not so– the cake has a wonderful tangy taste and the frosting balances it perfectly with sweet fruity fluff. Your kids are going to FLIP over this recipe– they might even let you take some of their candy to make it! Happy Sugar High to YOU!!! -r

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Posted in Cakes and tagged cake, cakes for kids fun dessert, candy, dessert, leftover candy, marbled cake, pixy stix, smarties, sweet tarts. Bookmark the permalink.

Medovnik Honey Cake

Posted on August 17, 2011 by Ruthanne

Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city of Prague and decided then and there that I had to try making it. There are many recipes online for this cake and I think I read through them all- trying to pick one that I thought might duplicate the wonderful dessert I tried in Prague. The one I chose was from en.ptitchef.com and since I made quite a few changes to it, this recipe is mostly original.

INGREDIENTS:

For cake layers:

1cup of butter or margarine
3 eggs
1 1/2c. sugar
3 T. (dark!) honey
1 T. baking soda
3 c. flour

For fillings:

1 can sweetened condensed milk
1c. finely chopped walnuts (I used pecans- I like them better!)
2T. flour
1/2c. milk
1/4c. Crisco
1/4 c. butter or margarine
3/4c. sugar
1/2t. vanilla
pinch of salt

DIRECTIONS:

Cake:

Preheat oven to 350 degrees
Melt butter completely in microwave or over stove.
Whisk in eggs
Gradually add sugar, honey, baking soda and flour, mix until smooth.
Place sheets of parchment paper on baking sheets and trace circle around a cake pan (I used 8 inch and fit two per baking sheet)
Spoon batter into each circle and spread out thin until circle is filled- like a giant pancake- PAST the lines you traced.
Bake for 7-10 minutes until golden brown. Watch it closely as it goes from uncooked to golden very quickly.
Slide layers off sheet by pulling parchment paper onto a cool counter and allow layers to cool.
Repeat this until you have 6 layers.
Using a cake pan, cut each layer into a circle and pull away excess cake from edges (save this in a separate bowl). Gently peel away parchment paper from bottom of each layer as you assemble the cake.
Put excess cake edges into a food processor and chop into fine crumbs.

Fillings:

Combine sweetened condensed milk with finely chopped nuts (this is your 1st filling)
Cook 2T. flour and 1/2 c. milk together over stovetop until thick and smooth. Cool completely. Add Crisco, butter, sugar, vanilla and salt and whip this together until light and fluffy. (this is your second filling)

Assembling Cake:

Place one layer of cake on a serving plate.
Top with cream filling and spread to edges.
Place another layer of cake on top of cream filling.
Top with sweetened condensed milk/nut layer and spread to edges.
Repeat this until all cake layers are used. You should use all of cream filling and about 1/2 of condensed milk filling.
Spread remaining condensed milk/nut filling over top and sides of cake.
Press chopped cake crumbs into top and sides of cake.
Refrigerate and serve!

My thoughts: I wish I’d used dark honey – Prague Medovnik had a wonderful molasses flavor and it was a dark cake. I think a darker honey would help match this look and flavor. I like the cream filling (borrowed it from a cake recipe my grandma makes) but it doesn’t match the cream in the Prague cake well….further experimentation is needed 🙂 I will edit this post if I come up with a better filling. The filling in Prague was almost like the filling inside a Hostess Cupcake– if any of you have a recipe that comes close to this kind of cream filling let me know!! This is an incredibly UNIQUE cake. It got rave reviews among my friends and I loved it– I will definitely be making this again!

Medovnik in Prague

My version of Medovnik

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Posted in Cakes and tagged cake, czech, czech honey cake, dessert, European dessert, honey, honey cake, honey cake recipe, layer cake, medovnik, sweets, unique dessert. medovnik recipe. Bookmark the permalink.

German Chocolate Disaster.

Posted on June 30, 2011 by Ruthanne

I like recipes— love them in fact! I usually prefer to create my own recipes, but once in awhile someone will recommend a recipe so highly that I simply have to try it. This was the case with this german chocolate cake. It is from allrecipes.com and you can click here to get the original recipe. The friend who recommended it (Spencer) is a chef and literally everything he makes is amazing– so here goes:

The cake is incredibly time consuming in my opinion….MUCH too time consuming for a blog called EASYbaked anyway 🙂 ….I made this crazy from-scratch cake and had all three pans stick (I should have added a circle of parchment paper to the bottoms….) and fall apart.

only two 1/2 layers were useable- saved the rest for a trifle

The recipe involves separating eggs and whipping into stiff peaks and melting german chocolate and adding buttermilk and cake flour…….yeah- buy a german chocolate cake mix– the cake was good- probably one of the best scratch cakes I’ve made- but it was not quick or easy….your call 🙂 . The icing, on the other hand, was TO DIE for! I will never buy German chocolate frosting again— easy and quick and soooooo good!! so….

INGREDIENTS:

1 German chocolate cake mix (with oil and water to make according to box) -or be brave and make it from scratch (it is really yummy)- remember the parchment paper!!!

FROSTING:
1c. sugar
1c. evaporated milk
1/2c. butter
3 egg yolks (beaten)
1 1/3c. flaked coconut
1c. finely chopped pecans.
1 t. vanilla extract

GANACHE:
1/4c. whipping cream
1/2c. semisweet chocolate chips

DIRECTIONS:

Prepare cake mix as directed, baking in two 8 or 9 inch round cake pans (or make cupcakes even— the star of this show is the icing!)

FROSTING : In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
Remove from heat and stir in pecans and coconut.
Chill until thick enough to spread.
Slice each cake in half, forming 2 layers.
Layer cake with icing.

GANACHE: Heat whipping cream in a small saucepan until bubbling at edges (about 30 seconds). Add chocolate chips, cover and allow to sit for 5 minutes. Stir until smooth. Pour over top of cake and allow this to drizzle down the sides.
ENJOY!!!