Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined. Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate.
What’s the recipe for Strawberry Crunch cake?
- 2 boxes strawberry cake mix.
- 1 box white cake mix.
- 1 cup water per each box mix.
- 3 large eggs per box mix.
- 1/3 cup oil per box mix.
- 1 tsp Vanilla extract.
- Non stick spray.
What is Louisiana Crunch Cake?
Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It’s finished with a light sugar glaze that adds just the right amount of sweetness.
Does Walmart do strawberry cake?
Marketside Strawberry Cake, 24.34 oz – Walmart.com.
What is strawberry crunch made of?
This strawberry crunch crumble recipe is made of Golden Oreos, freeze dried strawberries, melted butter and salt. Other recipes will use ingredients like vanilla pudding mix or strawberry gelatin mix. This recipe is simple and flavorful. You can easily find these four ingredients at the grocery store.
What makes a cake crunchy?
The sides of my cake are crunchy or burnt.
One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking.
Why is it called Sock It To Me cake?
The phrase is in the outro of Aretha Franklin’s 1967 hit, “Respect.” It means something like “lay it on me.” It’s like when a baker asked someone if they wanted a piece of this buttery cake, the answer was “sock it to me!”—which is how this cake got its name.
What dessert is Louisiana known for?
Louisiana’s Famous Desserts
Does Kroger have strawberry cake?
Bakery Fresh Goodness Strawberry Crunch Cake, 22 oz – Kroger.
Does Publix make strawberry cake?
Strawberry cake with strawberry glaze filling, iced with swirls of cream cheese icing.
Does HEB make strawberry cake?
Available in a wide variety of flavors, our H‑E‑B Bakery Crème Cakes are full of flavor and the perfect finish to any meal or gathering. With its’ hearty texture and rich taste, our Strawberry Crème Cake is perfect for sharing with friends and family or keeping all for yourself!
How do you stick strawberries to a cake?
Follow These Steps
- Thinly slice 1 quart strawberries. Using a paring knife, slice the strawberries lengthwise to between ⅛-inch and ¼-inch thickness.
- Place the strawberries on the cake with their points facing out.
- Create overlapping circles until the cake is covered.
- Paint a thin layer of preserves over the strawberries.
How do you crumble a cake?
Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
What is strawberry shortcake ice cream made of?
Strawberry Shortcake Ice Cream. This no-churn recipe is made up of swirls of vanilla ice cream and strawberry ice cream with crushed shortbread cookies mixed throughout.
How to make strawberry cake with sour cream?
DIRECTIONS 1 Drain the strawberries (thawed), reserving syrup. 2 Cream butter and sugar until light and fluffy. 3 Add eggs; beat well. 4 Blend in sour cream. 5 Mix flour, baking soda, salt, and baking powder. 6 Spread 1/2 of the batter in a greased 13×9 inch baking pan. 7 Spoon drained strawberries on top of batter. More items
Strawberry Crunch Cake
- This Strawberry Crunch Cake recipe is a moist and tasty cake with a subtle crunch topping between layers of strawberry cake that is sure to please.
- The strawberry crunchies on top of this cake make it a festive way to mark the beginning of strawberry season.
- This delightful delicacy has a flavor that is similar to the crunch ice cream bars that you may have seen at the supermarket.
- The cake is one of my favorites when I’m searching for a sweet strawberry dessert to serve to guests.
Why This Recipe
- This strawberry crunch cake recipe tastes just like strawberry crunch ice cream, only it’s baked instead of served cold.
- There are three layers to this cake, and the top is topped with vanilla buttercream icing and a strawberry crunch on top of the cake.
- Cakes provide a particular touch to the occasion.
- Whatever the occasion, whether it is a normal day, a birthday, or any special event, this strawberry shortcake-inspired dish is guaranteed to please the whole family!
- Although it appears to be a complicated cake to create, it is actually rather simple.
- It’s a pleasant surprise to see a crispy cake topping on top of a simple strawberry cake.
- The crispy topping is just delectable!
Ingredients For Homemade Strawberry Crunch Cake
- This recipe calls for a boxed cake mix, which you may substitute with your favorite brand.
- Freeze-dried strawberries — You may get them at your local grocery shop, big box retailers, or online at Amazon.com.
- Eggs are required for the cake.
- Vanilla extract– This flavoring agent enhances the overall flavor of the cake.
- Cookies — For the crunchy topping, you’ll want to use something like vanilla wafers or another comparable product.
- Fresh Strawberries — to be used as a cake topper.
Equipment and Tools
You may also use a small food chopper instead of a food processor. The recipe calls for three round cake pans, but you can use one of them twice if you only have two on hand. Wire rack – This is a type of wire rack.
How to Make Strawberry Crunch Cake
Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients, then add the eggs and oil according to package directions. Bake the cakes once they have been poured into round cake pans. Allow cakes to cool completely before removing them from the pans.
- First, frost the first layer of cake and then add the second layer of cake. Frost the top of the second layer and then stack the third layer on top of it.
- After that, use a spatula to ice the sides of the cake.
- Using a pastry bag, frost the top of the cake.
- Crumbles should be patted onto the cake (see the technique for making crumb topping below)
Making the Topping
- Place the freeze-dried strawberries and cookies in a blender or food processor and pulse until smooth.
- Pulse on high speed until crumbs are formed
- In a food processor, blend in melted butter until the mixture is evenly combined.
- Remove the CPU from the power source and carefully remove the topping
Afterwards, you’ll decorate the top of the cake with a bit additional butter cream and fresh strawberries.
Strawberry Crunch Cake
- This Strawberry Crunch Cake recipe is a moist and tasty cake with a subtle crunch topping between layers of strawberry cake that is sure to please. The strawberry crunchies on top of this cake make it a festive way to mark the beginning of strawberry season. Desserts as a course Cuisine American Cake, dessert, strawberry, summer dessert, and sweet potatoes are some of the keywords to remember. Time required for preparation: 20 minutes Preparation Time 1 hour Servings 10 calories (or 637 kilocalories) 2 packages of strawberry cake mix 1 box white cake mix
- 1 cup water for each box mix
- 3 big eggs for each box mix
- 1/3 cup oil for each box mix
- 1 teaspoon vanilla extract
- nonstick spray
- Frozen strawberries (about 8 ounce package)
- Crumbled Nilla wafers or Golden oreos
- 1/2 box Nilla wafers or Golden oreos
- Fresh strawberries
- 3 tablespoons melted butter
- 8 strawberries
- 2 cups melted butter
- 8 cups powdered sugar
- 1 tablespoon pure vanilla essence
- 7 tablespoons heavy cream
- 2 cups flour
- Preheat the oven to 350 degrees.
- Spray or grease three 8-inch by 2-inch baking pans with nonstick spray or use cake release to make the cake. Prepare each cake mix according to the directions on the package.
- Divide the batter into two cake pans and bake two strawberry cakes and one vanilla cake.
- Bake according to the directions on the package. Allow cakes to cool in their pans for at least ten minutes before transferring them to a wired rack, or allow them to cool fully in their pans.
- Using a hand mixer, cream together the butter and half of the powdered sugar until smooth in a large mixing dish. If you have access to one, you may also use a stand mixer.
- Combine the remaining powdered sugar, vanilla, and 7 tablespoons heavy cream in a separate bowl until well combined. Set the timer for 7 minutes on high
- if the mixture is too stiff, add a little extra heavy cream.
Make Strawberry Topping
In a high-impact blender or food processor, mix the freeze-dried strawberries and Nilla Wafers until smooth. Add the melted butter and pulse until the ingredients are uniformly distributed.
Assemble The Cake
- On an 8 or 10 inch cake board, place a tiny dollop of frosting and spread it evenly.
- Pour buttercream frosting into each layer, starting with the strawberry and ending with the vanilla
- repeat the process for the third and fourth layers.
- Buttercream should be applied on the sides of the cake. It is not necessary for the frosting to be precisely smooth, but it must be thick enough so that the cake cannot be seen through.
- Add the strawberry crunchies right before the frosting ″crusts″ over, making it tough to get the mix to hold together.
- Make a frosting layer on top of the cake and cover it with crunchies.
- Buttercream roses and fresh strawberries should be used to decorate.
620kcal | 141g carbohydrate | 4g protein | 7g fat (of which 4g are saturated fat), 1g monounsaturated fat, 2g trans fat, 20mg cholesterol, 415mg sodium, 109mg potassium, 1g fiber, 118g sugar, 234IU vitamin A, 1mg vitamin C, 176mg calcium, 1mg iron, 234IU vitamin A, 176mg calcium, 1mg iron, 234IU vitamin C
Pro Tips and Timesaver Shortcuts
- After removing the cake from the oven, cool it on a wire rack or on a cold stovetop for 10 minutes before serving.
- To ensure light and fluffy frosting, beat the butter until it is light and fluffy before using it.
- When finished icing the cake, set it on a baking sheet lined with parchment paper, and then cover it with the coarse crumb topping to make clean-up a breeze.
- You may make the buttercream frosting the day before and keep it refrigerated until needed. If the frosting is cold, allow it to warm up to room temperature for 20 minutes before applying it on the cake.
- If you have any leftover cake, store it in an airtight container.
- It is possible to use a small amount of the additional crunch topping on frozen yogurt
This is the perfect dessert to serve as a finale to the summer season. With ice cream, either strawberry or vanilla, this dish is a winner. Don’t forget to save this dish to your favorites.
More Easy Strawberry Recipes
- Strawberry Poke Cake is a wonderful white cake with strawberry jello poking through the top, which is a popular dessert in the United States.
- Fresh Strawberry Muffins are the most delicious muffin recipe ever since they are made with fresh strawberries.
- The Strawberry Empanadas recipe has been pinned more than 5000 times on Pinterest, which is a testament to how wonderful it is.
- Homemade Strawberry Lemonade is a delicious summer beverage that may be made in advance.
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- I’d love to hear from you if you attempt this dish or any other recipe on Organized Island.
Please remember to rate the recipe and tell me where you discovered it in the comments section below; I appreciate your feedback.See what I’m up to by following me on Instagram and commenting on my stories to let me know you’re following me back.It would offer me a great deal of pleasure!Do you want to make your weekly dinners more efficient?Check out my book, Beginner’s Guide to Meal Planning, which is available on Amazon.
Strawberry Crunch Crumble Recipe
- It is the perfect dessert topping for a variety of meals, and this Strawberry Crunch Crumble recipe is no exception!
- It’s a straightforward dish with only four ingredients that mixes strawberry taste with cream and crunch.
- This homemade version is far superior to anything I’ve ever purchased from a grocery store.
- Because this strawberry crunchy topping is a bright pink hue, it is also appealing to children.
- There are golden Oreos, freeze dried strawberries, melted butter, and salt in this cookie recipe.
- The best thing is that it takes less than 10 minutes to put together!
- If you can wait until strawberry season is in full swing, you can use this recipe on a variety of different things.
- In addition, I have a quick and easy homemade strawberry crumble dish that it goes perfectly with.
- Try my Simple Strawberry Crumble Recipe for a delicious treat!
What is strawberry crunch made of?
This recipe for strawberry crunch crumble is created using Golden Oreos, freeze dried strawberries, melted butter, and salt as the main ingredients. Other recipes will call for items such as vanilla pudding mix or strawberry gelatin mix, among other things. This dish is easy to make and full of flavor. At the grocery store, you’ll have no trouble finding these four components.
What is strawberry crunch topping used for?
- This topping may be used in a variety of ways. It may be used in a variety of different recipes as well. During strawberry season, there are a plethora of dishes that would benefit from a strawberry crunch crumble topping, and this is one of them. Bake the topping on top of the dessert straight in the oven. For example, in my Easy Strawberry Crumble recipe, you just sprinkle it on top during the final 15 minutes of baking. Additionally, you may prepare the strawberry crunch crumble topping ahead of time and then incorporate it into a dish. In that case, you’d preheat your oven to 350°F and line a cookie sheet with parchment paper before beginning. Spread the strawberry topping onto a baking sheet and bake for 10-15 minutes, stirring once or twice, until the topping is golden brown and bubbling. When I use this strawberry crunch, I prefer to use it to top anything that has cream cheese icing on top. When you combine it with a strawberry cupcake and cream cheese icing, you get a strawberry crunch cupcake. Place the cookie sheet on a wire rack to cool completely before adding the toppings to your pastries. With the baked strawberry crisp crumble recipe, you might serve it alongside the following desserts: ice cream bars made with strawberry shortcake ice cream, strawberry ice cream, vanilla ice cream, strawberry poke cake (you may sprinkle them on top of the cake), strawberry shortcake (you can use them as strawberry shortcake crumbles), cheesecake, strawberry crunch cake, and strawberry ice cream.
Ingredients in this Strawberry Crunch Crumble Recipe
- Oreos with a vanilla flavoring – These are the vanilla variation of Oreos. Generally speaking, you can find them in your local grocery shop. Here’s what they look like on the outside:
- Freeze Dried Strawberries – These freeze dried strawberries have a delicious strawberry flavor without the need for any additional liquid. It is possible to get them at your local grocery shop. If you don’t use the freeze dried strawberries, you’ll have a vanilla crumble instead.
- I use unsalted butter for my butter.
- Kosher Salt – Salt enhances the flavor of the other ingredients by bringing them to the forefront.
Equipment you’ll need
- Food Processor — To combine the ingredients together, you’ll need a food processor.
- To melt the butter in the microwave, a small bowl can be used to facilitate the process. It is also possible to melt it on the stovetop in a small sauce pan.
- Store the strawberry crunch in a Tupperware container for up to 1 week if you have one on hand.
Tips for this Strawberry Crunch Crumble Recipe
- Preparation of this strawberry crunch crumble dish can be done up to 7 days ahead of time. Keeping it in an airtight jar on the counter for 3 days or in the fridge for up to 7 days is sufficient storage time.
- It is not recommended to swap fresh strawberries with freeze dried strawberries since the results will be disappointing.
- If you only have salted butter on hand, you may eliminate the kosher salt altogether.
- This topping is particularly enjoyable to serve on special occasions such as Valentine’s Day or a child’s birthday.
- If you don’t want to make a chocolate strawberry version, you may use standard Oreo cookies instead.
- Alternatively, you may sprinkle this homemade strawberry crunch on top of yogurt or even in your cereal.
How to make Strawberry Crunch Crumble
- This recipe for Strawberry Crunch Crumble is quite simple to prepare.
- Microwave the butter in a medium-sized mixing basin until melted.
- In a food processor, pulse together the Golden Oreos, freeze dried strawberries, melted butter, and salt until well combined.
- Blend until well combined, but with a gritty crumb still visible.
- Transfer the strawberry mixture to an airtight container and keep it in the refrigerator until you’re ready to use it.
- If you like, you may store the crunchy topping in a small bowl that has been carefully covered in plastic wrap.
- For recipes like my Easy Strawberry Crumble, you may stop at this stage and put it in the fridge until you’re ready to use it again.
- Preheat the oven to 350°F and line a baking sheet with parchment paper if you’re just putting the topping to anything that’s already been prepared.
- Bake for 10-15 minutes, or until the strawberry topping is golden brown, on a parchment-lined baking sheet.
Remove the pan from the oven and allow it to cool completely on a wire rack before storing the topping in an airtight container.Toss the toppings into the selected dish and serve immediately.Recipes for strawberries that you will like include: Strawberry Cheesecake Bars, Strawberry Cream Cheese Pie, Strawberry Galette, and Strawberries and Cream Salad.
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Strawberry Crunch Crumble Recipe
- A delightful crispy strawberry and cream topping that can be used on a range of various pastries and baked goods is presented here. Preparation time: 5 minutes Time allotted: 5 minutes Dessert as a course American cuisine is a type of cuisine that originated in the United States. This recipe serves 18 people. 130 calories per kilocalorie 1 food processor
- 1 mixing dish or small sauce saucepan for melting butter
- 1 measuring cup
Strawberry Crunch Crumble
- 14 tsp kosher salt
- 28 Golden Oreos
- 1 oz freeze dried strawberries
- 6 tbsp unsalted butter melted
- 28 Golden Oreos
Making the Strawberry Crunch Crumble
- Melt the butter in the microwave or in a small sauce pot on the stovetop
- remove from heat and set aside.
- Blend all of the ingredients in a food processor on low speed until they are well blended but still somewhat lumpy
- You may use it right away or store it in an airtight jar for up to 1 week in the refrigerator or 48 hours on the kitchen top.
- Calories: 130 kcal per serving 15 g of carbohydrates 1 gram of protein 8 g of fat 3 g of saturated fat 2 g polyunsaturated fatty acids 3 g of monounsaturated fatty acids 1 gram of trans fat 10 milligrams of cholesterol Sodium: 98 milligrams Potassium: 39 milligrams 1 gram of fiber 8 g of sugar 117 International Units of Vitamin A Vitamin C (ascorbic acid): 19 mg Calcium: 7 milligrams 1 milligram of iron Crisp, crumble, golden oreo, strawberry, strawberry crunch, and topping are some of the terms used to describe this dessert.
How to make cake: top 10 problems fixed
After making a chocolate cake that looked lovely when it came out of the oven but ended up in a sad and soggy heap when it was removed from the tin, I decided to look into ways to avoid future blemishes on my baking reputation. If you’ve experienced a comparable level of disappointment, continue reading.
- My cake has split in the centre and has a peak in the middle.
- This occurs when there is an excessive amount of raising agent in the recipe, when the cake pan is too tiny, or when the oven temperature is too high.
- The center of my cake is a little mushy.
- Cooking the cake for an insufficient amount of time is a problem.
- Prior to removing the cake from the oven, a skewer should come out clean, and the cake should feel the same in the centre as it does around the edges when you press it with your finger.
- Even though my cake is overdone and thin, it has a nice texture.
The cake tin is overly large, which results in this situation.4.My cake is flat on the top and has a lot of air bubbles in it.This might be due to the fact that a) the cake was not placed in the oven as soon as the mixture was completed, or b) the oven was not sufficiently hot when the cake was placed in it.5.
The centre of my cake has sunk into the middle of the table.For the most part, there are three causes for this: a) the oven door was opened before the cake had time to set; b) the cake was not placed in the oven immediately after the mixture was finished; and c) the cake contains an excessive amount of raising agent.6.The sides of my cake are hard or browned on the edges.There is one difficulty, and there are several plausible explanations for it: Too much fat has been used to oil the cake tin, or the cake tin is not adequately lined, or the oven is too hot, or the cake has been in the oven for an excessive amount of time, or the cake includes a fat that is not suited for baking.7.
- I’m having trouble getting my cake out of the tin.
- Make certain that your baking pan is completely lined.
- You can’t go wrong with baking parchment on the bottom and sides of your baking pan.
To keep the paper in place, spread a little amount of butter on the interior of the baking pan.8.My cake is fairly thick in texture.There are several reasons for this, including: a) not enough air has been beaten into the cake mixture; b) the eggs were added too fast and curdled; or c) there is not enough raising agent.
9.My cake has poured over the sides of the tin and onto the counter.Inadequate capacity of the cake pan It’s usually preferable to follow the recipe’s instructions and use the pan size specified.Instead, fill the tin no more than three-quarters of the way and modify the cooking time to account for this difference.
10.My cake has a browned top but is still undercooked in the inside, according to the recipe.When the cake tin is too tiny, this is what occurs.Experiment with our collection of traditional cake recipes to see what you like most.Please let us know if you have any suggestions for preventing or concealing errors.
- And if you’ve lately experienced a calamity, please feel free to share your story with the group.
″Sock It to Me Cake″ Is the 1970s Recipe We Can’t Get Enough Of
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This enticing Bundt cake is a sour cream pound cake with pecans swirled through. It’s topped with a creamy glaze and toasted pecans that makes it as enticing to the eyes as it is to the appetite.
As much as I adore pound cake on its own, the addition of this Sock It To Me Cake elevates the experience even more. Brown sugar, cinnamon, and pecans are swirled throughout, and a creamy maple-vanilla glaze is poured over the top to finish it off. In order to make this cake, many home bakers modify boxed cake mixes, but I assure that this simple pound cake recipe is worth the extra work!
Why Is It Called “Sock It to Me Cake”?
- During the late 1960s and early 1970s, the term ″sock it to me″ was widely used.
- In Aretha Franklin’s 1967 smash song, ″Respect,″ the word appears in the outro.
- It is a slang expression that meaning ″put it on me.″ This cake acquired its name because, when a baker asked someone if they wanted a slice of this delicious cake, the response was ″sock it to me!″ Recipe for ″Sock It to Me Cake″ was first published on the back of a Duncan Hines boxed mix in the 1970s, and the rest, as they say, is history.
- Do you enjoy baking from the past?
- During the 1970s, this stunning hummingbird cake, as well as these Triple Treat bars, achieved widespread appeal.
What Is a Sock It to Me Cake Made Of?
- Sock It to Me Cakes were traditionally created with boxed cake mixes, with the addition of sour cream, nuts, brown sugar, and cinnamon to the batter.
- Others refer to this type of dessert as ″semi-homemade.″ Whether you make Sock It to Me Cakes from scratch or from a boxed cake mix, they all feature a ribbon of nuts, brown sugar, melted butter, and cinnamon running through the middle.
- And while a basic creamy glaze made of powdered sugar and milk may be used to finish it, this recipe adds maple syrup to the glaze for an added layer of taste.
- Try these semi-homemade meals if you’re short on time and want to save money.
How to Make Sock It to Me Cake
Vallery Lomas writes for Taste of Home magazine.
For the cake:
- 12 teaspoon baking soda
- 12 teaspoon fine sea salt
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 3 cups all-purpose flour.
- 6 big eggs
- 1 tablespoon vanilla extract
- 1 (8-ounce) container full-fat sour cream
- 1-1/4 cup chopped, roasted pecans
- 3 tablespoons packed light or dark brown sugar
- 2 teaspoons powdered cinnamon
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 (8-ounce) container full-fat sour cream
For the glaze:
- Sugar, 3 tablespoons whole milk (*optional), 2 tablespoons maple syrup, and optionally 12 teaspoon maple essence
- 2 cups powdered sugar
Editor’s Note: You may use any sort of milk, whether it’s dairy or non-dairy.
Tools You’ll Need
- Bundt pan: This recipe yields the appropriate quantity of batter for a 10-cup Bundt pan (not included). Utilize a nonstick Bundt pan and cover it with baking spray and flour for easy removal
- Stand mixer: To make a fluffy cake, cream the butter and sugar together in a stand mixer (KitchenAid is our Test Kitchen’s suggested brand). If you’re in a hurry, you may also use a hand mixer or an old-fashioned whisk.
- Cake tester: Toothpicks may suffice for stacked cakes, but Bundt cakes are deep, thus a long cake tester will be required. (Although a skewer can suffice in some cases! )
See our finest cake supplies for other top-rated tools in the cake-making industry.
Step 1: Prep the pan
Preheat the oven to 325 degrees Fahrenheit. Prepare the interior of a 10- or 12-cup Bundt pan by spraying it thoroughly with flour and letting it sit for 30 minutes. The correct technique to oil a Bundt pan may be found in our Test Kitchen’s instructions.) Remove the pan from the heat.
Step 2: Mix dry ingredients
In a large mixing basin, whisk together the flour, baking soda, and salt until well combined. Mix everything together with a whisk. Make a mental note to put it away.
Step 3: Cream butter and sugar
Add the softened butter to the bowl of a stand mixer and beat on medium speed for about one minute, or until the mixture is creamy. Using a medium-speed mixer, beat the mixture on medium until it changes color from yellow and grainy to pale and light, approximately 7 minutes on medium-speed. Learn more about the importance of creaming butter and sugar in this article.
Step 4: Add eggs, vanilla, butter and sour cream
Toss in the eggs one at a time, thoroughly beating after each addition. Toss in the vanilla extract and mix on medium speed until everything is just blended. Reduce the speed to the smallest possible level. In three additions, alternately add the flour mixture and the sour cream until the batter is smooth. Mix just until everything is incorporated, being careful not to overmix.
Step 5: Pour batter into the Bundt pan
- Vallery Lomas writes for Taste of Home magazine.
- Remove the bowl from the stand mixer and pour half of the batter into the Bundt pan.
- Repeat the process with the remaining batter.
- Combine 1 cup of the chopped pecans, the brown sugar, and the cinnamon in a small mixing dish.
- Using a whisk, mix all of the ingredients.
- After that, add the brown sugar and almonds on top of the cake batter to finish it off.
- Pour the remaining cake batter over the nuts and brown sugar, and bake for another 15 minutes.
- Smooth the surface of the top.
Step 6: Bake
Bake for 60-70 minutes, or until a cake tester or spear inserted deep into the middle of the cake comes out clean. Recipe courtesy of Vallery Lomas for Taste of Home Bake for 30 minutes, then remove the cake from the oven and cool on a cooling rack for 10 minutes.
Step 7: Remove from the Bundt pan
Using a butter knife or tiny spatula, carefully go around the outside of the pan. After that, flip the pan so that the cake may be removed. Allow the cake to cool to room temperature before serving. If you’re having trouble, have a look at our guide on removing Bundt cakes from their pans.
Step 8: Decorate
Vallery Lomas writes for Taste of Home magazine. When you’re ready to make the glaze, combine the powdered sugar, milk, maple syrup, and maple extract in a large mixing bowl until smooth. Spread the glaze over the cake before sprinkling on the remaining 14 cup chopped nuts to finish it off.
How to Store a Sock It to Me Cake
The same way you would store other pound cakes, a Sock It to Me Cake may be kept at room temperature for up to four days in a cake stand or an airtight container. If you want to keep it for more than a week, store it in an airtight container in the refrigerator. It may be kept frozen for up to 6 months in an airtight container (be sure to place in a sealed container or freezer bag first).
Can a Sock It to Me Cake Be Made Ahead?
Yes! This cake is even better the second day, therefore it is ideal if it is prepared one day ahead of time for the greatest results. Continue reading for more delectable Bundt cake recipes if you’re still craving something sweet. What kinds of vintage cakes can I make in addition to this one?
Old-Fashioned Carrot Cake with Cream Cheese Frosting
- This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.
- Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.
- The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
- There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!
- Kim Orr, of West Grove, Pennsylvania, sent the following response: Psst!
- Here’s a list of the ingredients Grandma used to make her cake taste so delicious.
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Best Red Velvet Cake
When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina
Classic Pineapple Upside-Down Cake
There is nothing more classic than this pineapple upside-down cake, and it will never go out of style! If you don’t have pineapple on hand, peaches or a mix of cranberries and orange are also wonderful alternatives to the classic pineapple. Barbara Melton, a resident of Paola, Kansas
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Contest-Winning Gingerbread with Lemon Sauce
Every year on his birthday, I make him this magnificent hummingbird cake. It is his favorite, therefore I make it every year. Any celebration would be incomplete without this dessert, which would be especially delicious with a summer dinner. — Nancy Zimmerman, Cape May Court House, Cape May County, NJ
German Black Forest Cake
My German great-grandmother is credited with creating this cake recipe, which I believe she did. Upon my wedding day, my mother presented me with a copy of the document, which I intend to one day pass on to my children. —Stephanie Travis, Fallon, Nevada, United States
Spiced Devil’s Food Cake
When I was a youngster, one of my mother’s friends gave her this recipe, which has become a family favorite ever since. When your chocolate sweet craving gets the best of you, this is the perfect treat! — Linda Yeamans, who lives in Ashland, Oregon
7UP Pound Cake
This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.
Moist Lazy Daisy Cake
This was usually referred to as Mama’s ″never-fail″ dish. Since I’ve won contests with this lazy daisy cake, I’m going to assume the same is true for me as well. Whenever I have this delicious dish, it always brings back happy memories of Mama. Carrie Bartlett of Gallatin, Tennessee, sent in this message.
Lady Baltimore Cake
I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says:
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
Gran’s Apple Cake
My grandma used to bring this lovely cake over to my house while it was still warm from the oven. The combination of the fiery apple taste and the sweet cream cheese icing made this a dish that we cherished for years to come. Despite the fact that I’ve lightened it up, it remains a family favorite. Turlock, California resident Laurie Conrad wrote this testimonial.
Grandma’s Tandy Kake
My grandma used to bring this lovely cake over to my house when it was fresh out of the oven on special occasions. This dish was a family favorite because of the fiery apple taste coupled with the sweet cream cheese icing. The recipe is still a family favorite, even though I’ve lightened it up a little bit. Turlock, California resident, Laurie Conrad,
Flourless Chocolate Torte
This is the perfect treat for chocoholics, such as me. I make this decadent, melt-in-your-mouth torte on a regular basis for special occasions. Confectioners’ sugar can be sprinkled on top for an attractive touch. KAYLA ALBERT (Freeport, Illinois) says:
Banana Cake with Cream Cheese Frosting
Because I am the mother of three kids, sweets are a must-have in my home! For this cake, I buy ripe fruit on sale and freeze it until I’m ready to bake it. My banana cake with cream cheese icing is a favorite among friends and family members who gather for picnics and meals with me. —Bonnie Krause, a resident of Irvona, Pennsylvania
Coconut Italian Cream Cake
Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.
Classic Tres Leches Cake
Tres leches is a Spanish phrase that translates as ″three milks.″ The cake derives its name from the fact that it contains three different types of milk: evaporated, condensed, and cream. The light and airy structure of this tres leches cake has made it a Mexican favorite for decades, thanks to its use of fresh cream. —Taste of Home Cooking Demonstration Kitchen
Best Angel Food Cake
A friend of ours prepared this beautiful angel food cake for our daughter’s wedding, using a recipe she’s been using for decades. It is, without a doubt, one of the greatest angel food cake recipes I have come across. Slices can be served simply or topped with fresh fruit for a festive presentation. Doon, Iowa resident Marilyn Niemeyer writes:
Walnut Honey Cake
This delightfully light and fluffy confection practically melts in your tongue. With the advent of stand mixers, it’s no longer necessary for my grandmother’s kitchen assistant to put up the necessary effort to prepare the dish. Lawrenceville, Georgia resident Lilly Julow writes:
Pumpkin Spice Cake with Maple Glaze
- Make a festive statement with this scrumptious cake, which is excellent any time of year but is especially delicious during the holiday season.
- No one will suspect that using a cake mix will make the recipe easier.
- The typical pumpkin and spices, as well as the delightful maple glaze, give it a homemade flavour that is quite delicious.
- Texas resident Barbara Elliott contributed to this article.
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.
Sandy’s Chocolate Cake
Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. With just one mouthful, you’ll understand why this velvety beauty was chosen the greatest chocolate cake recipe and earned first place in the competition. Sandra Johnson, of Tioga, Pennsylvania, sent in this message.
Spicy Applesauce Cake
This cake travels and slices well, making it ideal for a picnic. With chocolate chips, walnuts, and raisins, it’s sure to be a hit with everyone. Marianne Platt lives in Sequim, Washington.
I guarantee you that this sparkly fruitcake is very delicious. Even my friends and family members who aren’t generally fans of fruitcake rave about how delicious this cake is! — Sharon Hoffman and Donna, both from Texas
German Chocolate Tres Leches Cake
It was in Ecuador some years ago that I had my first taste of tres leches cake. As a result, I’ve tweaked the recipe a bit by using some of my favorite components, such as chocolate and coconut. This version also contains a dash of rum, making it a special treat for adults only. • Lisa Varner, from El Paso, Texas
Gingered Apple Upside-Down Cake
That this gingerbread pleasure is so intensely flavored and delectable is something I appreciate. This cake is best enjoyed when still warm from the oven with a generous dollop of vanilla bean ice cream for frosting on top. Swastika, Ontario resident Raymonde Bourgeois
Buttermilk Pound Cake
After retiring from teaching, I’ve found that I have more time to devote to baking. It’s no surprise that this buttermilk pound cake is my most popular. It is a really southern dish, and one that I believe cannot be topped—once folks have tried it, they will never use buttermilk in any of their other recipes again. The following is a letter from Gracie Hanchey of De Ridder, Louisiana:
Glazed Spiced Rum Pound Cakes
- After retiring from teaching, I’ve found that I have more time to devote to my passion for baking.
- It’s no surprise that I prepare this buttermilk pound cake on a regular basis!
- It is a true southern dish, and one that I believe cannot be topped—once folks have had it, they will never use buttermilk in any of their other recipes.
- The following is a letter from Gracie Hanchey of De Ridder, Louisiana
Butter Pecan Layer Cake
This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida
Louisiana’s Famous Desserts
- The King Cake is only one of the many delectable sweets that are popular in Louisiana.
- Cafe DuMonde is known for its beignets, which you must taste.
- Pralines made from pecans that are sweet and syrupy.
- Bananas Foster is a New Orleans tradition that has been passed down through generations.
- When it comes to cuisine, Louisiana is not one to play games.
- Desserts are included in this category.
- After a delicious lunch, indulge in one of these sweet delights from Louisiana.
- Make a statement by eating dessert first; we won’t mind as long as you are having a nice time!
- Pralines are made with only a few simple ingredients: sugar, butter, and cocoa powder.
- The ingredients include sugar (ideally Louisiana-made cane sugar), butter, Louisiana-grown pecans, cream or buttermilk, and they are cooked in a kettle and dried on wax paper.
- How can something so simple be so effective?
- Perhaps it has something to do with the Louisiana sugarcane that is most commonly used in the production of Creole candy, which can be bought at New Orleans businesses such as Aunt Sally’s Pralines and Southern Candymakers, among others.
- You may also purchase them in non-specialty markets; for example, MiMi’s Pralines, made by Baton Rouge candymaker MiMi’s, can be found at grocery stores and shops across south Louisiana.
One of New Orleans’ most iconic desserts can be traced back to one of the city’s most prominent families. In the 1950s, Owen Brennan came up with the idea for this dessert.. The flambéed dish, which is made with rum, banana liqueur, and cinnamon, has become associated with New Orleans morning treats. Brennan’s Restaurant in New Orleans’ French Quarter offers a taste of the original.
- Summers in Louisiana are quite hot.
- It’s scorching.
- Fortunately, we’ve come up with a not-so-secret weapon to combat the heat, and it goes by the name of the snoball.
- This is yet another authentic New Orleans original, and it should never — never — be mistaken with its distant relative, the sno-cone, which is also a true New Orleans original.
- What’s the harm in trying?
- Because snoballs are created using ice that is manufactured by electric ice-shaving machines that were pioneered in New Orleans in the 1930s, the ice is softer, lighter, and fluffier than other ice products on the market.
- Snoballs, which are flavored with cane syrups that are absorbed into the ice (rather than dropping to the bottom, as is the case with sno-cones), can be obtained at roadside stalls around the state during the warmer months.
- It’s possible to customize your ice cream sandwich with hundreds of different flavors and toppings such as condensed milk and whipped cream.
- Visit Hansen’s Sno-Bliz or Plum St.
Snowballs in New Orleans, Debbie’s Snoballs in West Monroe, Just Chillin in Mandeville, or SnoMan Snoballs in Baton Rouge, both of which have received James Beard Award nominations.
- Louisiana is so enamored with this delectable delicacy that the state government designated the beignet as the official state doughnut in 1986.
- The beignet, a simple delicacy consisting of a square piece of fried dough, has long been a favorite among French Quarter employees who stop by Café Du Monde for an order of three and a side of café au lait to get their day started.
- Beignets are served with generous sprinklings of powdered sugar there and at the adjoining Café Beignet, however you can also find savory beignets at Creole restaurants across New Orleans.
- Outside of the Crescent City, Marilynn’s Place in Shreveport and Coffee Call in Baton Rouge are also excellent places to satiate your beignet desires.
- A King Cake can’t be mistaken for anything else in the world.
- This spherical, cinnamon-filled cake is constructed with braided dough and iced with colored sugar before being decorated with a little plastic baby on top.
- The three colors represent the concepts of justice (purple), faith (green), and strength (yellow) (gold).
- Between Twelfth Night and Mardi Gras, you’ll be able to get king cakes at bakeries and grocery shops all around Louisiana.
- There are numerous places to get king cakes throughout the state, but here are a few examples: Manny Randazzo’s King Cakes in Metairie, Dong Phuong on New Orleans’ French Quarter, Nonna Randazzo’s in Covington, Atwood’s Bakery in Alexandria, Daily Harvest Bakery & Deli in Monroe, Haydel’s Bakery in New Orleans, Meche’s Donuts in New Iberia, and Rickey Meche’s During the Mardi Gras season, you may also get king cakes of various varieties in your local grocery.
- Doberge is a delicious cake that originated in New Orleans and is now enjoyed all over the world.
- Local baker Beulah Ledner is credited with adapting the cake’s name and design from the Hungarian dobos torta, which is characterized by its thicker layers of cake filled with buttercream.
- The cake was first made popular in the 1930s.
- It was decided to substitute the buttercream with custard in order to construct a lighter cake.
- Dubbed ″doberge cake,″ it’s traditionally made up of six to eight layers of white or yellow cake, with chocolate or lemon pudding filling and a poured fondant top.
- However, doberge cakes are available in a range of delightful flavors, including strawberry, banana, and lemon curd.
- Debbie Does Doberge in New Orleans, Maurice French Pastries in Metairie, and Joe Gambino’s Bakery in Baton Rouge are all good places to try some.
- Since 1928, Lea’s Lunchroom, located in Lecompte, has been producing some very delicious pies.
- Their world-famous pies are baked fresh each morning in a variety of flavors, including coconut, lemon, chocolate, banana, apple, peach, cherry, and the best-selling pecan, as well as extra seasonal varieties such as pumpkin and pumpkin spice.
- For almost 70 years, Strawn’s Eat Shop in Shreveport has been satisfying customers’ appetites with comfort food menus and delectable pies such as the ice-box strawberry pie.
- The family-owned cafe has expanded its operations to include other locations to guarantee that everyone can get their fill.
- Not Just Pie has been selling pies in Monroe, New York, since 1985.
- They have over 20 different pie varieties to choose from, but their banana caramel pie was selected one of ″The South’s Best Pies″ by Southern Living magazine.
- Elsie’s Plate & Pie, located in Baton Rouge, Louisiana, specializes in both sweet and savory pies.
- From classics such as Pie Shop Apple Pie and Turtle Pie to innovative rotating varieties such as PB&J pie and banana split pie, to playful inventions such as hand pies and pie nachos, there is something for everyone at Pie Shop.
- In 2019, 2020, and 2021, Elsie’s was chosen the best overall restaurant in Baton Rouge by readers of 225.
Learn more about Louisiana’s famed dishes and culinary history, as well as recipes that will satisfy your appetites at home, by visiting the website.
How To Decorate a Cake With Strawberries
Making a gorgeous cake does not necessitate the use of expert talents or expensive equipment. Fresh strawberries may be used to liven up your cake in a simple and effective manner. Making a gorgeous cake does not necessitate the use of expert talents or expensive equipment. Fresh strawberries may be used to liven up your cake in a simple and effective manner.
What You Need
Strawberries, a paring knife, a frosted cake, seedless raspberry preserves, and a pastry brush are all necessary ingredients.
Follow These Steps
- 1 quart strawberries, thinly sliced Using a paring knife, slice the strawberries lengthwise to a thickness ranging between 1/8-inch to 14%-inch thickness
- Place a ring of strawberries around the outside circumference of the cake, with the points facing out. Begin by placing a ring of strawberries around the outside edge of the cake.
- Construct overlapping circles of strawberries until the cake is completely covered.Continue laying concentric rings of strawberries around the cake, gently overlapping each layer, until you reach the center. As you add additional rings to the cake, the strawberries will begin to rise up, giving the cake greater height and dimension overall. The center should be made out of a strawberry end piece.
- Heat 1 1/4 cup seedless raspberry preserves in the microwave until soft, then brush it on top of the strawberries to seal in the flavor. To finish off the strawberries with a wonderful gloss, paint a thin layer of preserves over them with a pastry brush.Tip: Brush a thin layer of warmed preserves over fresh fruits on your desserts to prevent them from drying out. The flavors of raspberry preserves pair well with strawberries, while apricot preserves pair well with mangoes
- pick a preserve that is the same hue as your fruit.
Basic Cake Balls
- I’ve been making them for years, and they’re very great. My recipe is nearly identical to yours, but there are a few technical aspects that I have changed in order to make the procedure more straightforward. Despite the fact that I will use whatever pan is most handy, I will bake the cake according to the package guidelines. The pan doesn’t really matter because the final product is a simple baked cake, whether it’s round, square, sheet, or bundt. I then throw the cake into a large mixing basin when it’s still warm, usually right out of the oven while it’s still hot, and gently break them up with a wooden spoon till they’re no longer lumpy. In order for them to crumble, I don’t wait for them to cool. In order to avoid any hard edges, I add my full can of frosting right immediately, which will all melt into the freshly baked cake, blending everything together into one giant globby consistancy and leaving no place for any dry clumps! Assuming you agree that using the full can of frosting is excessive and that these would be excessively heavy and rich, there is another technical component to this recipe that makes a difference. I don’t roll them into balls for 24 or even 48 individual treats since I don’t have enough time. rather of using a large jellyroll pan lined with wax paper, I spread my globby mess of cake/icing mixture into a huge jellyroll pan lined with wax paper. Place another sheet of wax paper over it and flatten everything down, transforming the entire pan into a solid flat surface that extends all the way to the edge of the jellyroll pan (so about an inch tall layer.) It’s best to leave the top wax paper sheet in place and wrap the entire pan with aluminum foil before placing it in the freezer. Once it’s entirely firm, or at least almost completely solid, I take it out of the pan and slice it into 1 inch strips, turn the pan over, and slice it in the opposite way in 1 inch strips. I repeat this process twice more. Without any rolling or shaping by hand, this yields a TON of perfect 1 inch cubes of cake bites
- the right bite sized portions (and thus not too rich and ‘heavy’ on your stomach)
- and the perfect bite sized pieces (and hence not too rich and ‘heavy’ on your stomach). Once I have the 1 inch cubes of cake cut out, I leave a few rows of them out at a time so that I can start working with them right away. I put the remainder of the cookies back into the freezer while I prepare my melted almond bark to dip them in (so much easier than chips or wafers, and cheaper too.) Rather than dipping them, I just ″plop″ a cube into my bowl so that it falls below the surface of the chocolate and then slide my fork under it to lift it out, tap the fork on the edge of the bowl to allow the extra chocolate to drip down, and then slide the cube from the fork onto waxed paper. Working with a few rows of cubes at a time is necessary due to the fact that once they’ve been at room temperature for a while, and especially when I’m handing them out, they begin to thaw quickly, and this is when they have the potential to fall apart in the chocolate, which is something we don’t want. I generally wind up with a whole table full of cake bites that are laying on wax paper once I’m through. I melt some white chocolate and pour it around the top of the cupcakes before packaging them up by the dozen in individual cupcake boxes to present to family and friends for birthdays, holidays, special events, and other special occasions, as needed. It still takes a long time to create these, even with all of my time-saving strategies
- nevertheless, everyone enjoys them so much that they look forward to the sweets at the next big event
- Has anyone tried freezing the cake balls before covering them with icing before coating them?
- It is a lot of effort, but I have been making cake balls for Christmas for years and it is a lot of fun. Until now, this has been the most exact and thorough recipe I’ve come across. The trickiest part is dipping them in the chocolate. I used melting chocolate wafer chips (I forget the brand name), which can be found in the Christmas isle at Walmart. I use toothpicks to hold them together before dipping them in chocolate and tapping the excess chocolate off on the edge of the bowl. After they’ve set, I remove the toothpick
- it will leave a small mark, but decorating them will cover it up completely. I also ABSOLUTELY always shave a tiny piece of gulfwax into the chocolate while melting it to make it more manageable to dip.
- I’ve been creating Cake Balls for years using the procedure described here, with the exception that I always dunk the cake balls with a fork. Aside from the fact that it is time-consuming and potentially dirty, this is so simple that even children can do it. My cakes are always unique in flavor, such as Peppermint Patty (chocolate cake with mint flavored vanilla icing mixed in and then coated with dark chocolate)
- Peanut Butter Cup (chocolate cake with peanut butter mixed in and a chocolate coating)
- and Strawberry (white cake with strawberry jam mixed into cream cheese frosting and a white chocolate coating)
- They turned out fantastic and everyone wanted to know where they came from. I used the recipe from Hershey.com for a chocolate cake. However, I believe that a package of softened cream cheese will suffice in place of the frosting in the cake crumbs. The sugar will, I suppose, make it a bit less sweet
- these cake balls are quite delicious, but be prepared to put in some effort to make them. Everything in this dish has been sugar-coated. Here are a couple of pointers: Almond Bark, either white or chocolate, can be used (not chocolate chips for the coating). If you prefer a colored coating, Wilton’s Candy Melts are available at your local craft store, such as Michaels. Using food coloring in conjunction with White Almond Bark will result in a pastel shade. It is also quite difficult to make the cake balls appear ″perfect,″ so don’t anticipate Starbucks-style cake balls. The flavor, on the other hand, will make up for it. Keep the ball from being submerged in the full dish of dipping sauce. Instead, place the ball on a spoon and, using another spoon, dip it into the sauce and drizzle it over the ball until it is completely covered. Also, after covering the ball with the coating, I’ve found that using a toothpick to carefully move the ball off the spoon and onto the parchment paper is the most effective. It’s a lot of fun to experiment with them. I make a red velvet cake with white Almond Bark frosting for Christmas, as well as a white cake with green and red Wilton’s chocolate icing for other occasions. Enjoy
- The final product – after a great deal of work and effort – was adorable to look at but a little disgusting to eat: the balls were big belly bombs that only children could digest. Please keep in mind that (1) white chocolate coating is a nightmare to work with (it kept burning), (2) if you plan to put them on a stick, make them SMALL (I used an ice cream scoop and they were far too heavy to stay on), (3) make sure the balls are VERY COLD (freeze for 20 minutes) before you work with them, and (4) I ended up coating them in chocolate with my hands. It’s hardly worth the effort when they are this good! Who knew a cake from a box could have such a delicious flavor? With fantastic results, I pretty much followed the recipe exactly to the letter. It was no effort at all melting a full box of chocolate Almond Bark in the microwave, however I did take the time to chop the chocolate Almond Bark in advance. In order to do the drizzle technique, there is enough material left over after coating has been completed. It is sufficient to use three-quarters of a can of icing. When making a pie crust, it’s important to have the dough a bit less wet than you believe it should be – similar to when you push pie crust dough together to make a ball. I did remove the crispy sides as mentioned by another member, and I also covered the cake with the pan lid right away to keep it extra moist, as recommended by another user. If you leave any regions untreated, they will ooze a little bit, but keeping them in the refrigerated should keep this from happening. This was a simple and enjoyable meal to prepare, and I look forward to cooking it again in various variations. I brought them to a party, and everyone wanted the recipe, so I gave it to them. I arranged them on cookie sticks and then placed them in a pot as a centerpiece/dessert for the table. Because they are so rich, one was more than enough for everyone
- the recipe is spot on as well. The only modification I would make is to take away the crispy edge of the cake once it has been allowed to cool. Unlike the remainder of the cake, the edge of this cake does not crumble
- this is one of the simplest things to create – and your visitors will believe you’ve worked your fingers to the bone for them. The instructions are simple to understand. It occurred to me when I was creating the coating that I should experiment with my citrus pound cake recipe, my sour cream devil’s food cake recipe, and my chocolate fudge brownie recipe to see how they would turn out. In fact, any decent recipe may be used in place of this one. If you’re having trouble, avoid using the microwave to melt the coating, and avoid bringing the water in the double boiler to a rolling boil: if the steam gets into the chocolate, it will’seize’ and become useless. Also, this is for ‘A Cook from Delaware,’ as the title indicates: Purchase a set of candy-making tools from a bakery supply store such as Bulk Barn or Michael’s that sells bakery tools. The set should include a hoop-like spoon on which you place your cake ball, truffle, or mixture that you’ll be coating on it, dip it into the coating, gently tap the ball into the coating, turn it over to cover completely, pick it up again in the hoop, and use the pick to gently roll the ball onto waxed paper. A small ar