CAKE BATTER BARK
The secret ingredient here? it's a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. Best decision ever. And don't worry about "what to do with the rest of the cake mix." Store it for later. Make more bark. Make cake-mix cookies. Eat it off a spoon. Bake a cake. Recipe & photo from: howsweeteats.com
Provided by Hope Vaillancourt @MissHopie87
Categories Cakes
Number Of Ingredients 4
Steps:
- Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freezer for 20 minutes.
- Melt white chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens).
- Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
- Once set, break into chunks. Keep refrigerated.
CAKE MIX BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
- In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
- Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
- Cut into 16 bars. Store extras in an airtight container at room temperature.
SPRINKLE BARK
Be careful when melting white chocolate in the microwave for this bark - it can scorch more easily than other kinds of chocolate. Check on it and stir often!
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 1 pound of sprinkle bark
Number Of Ingredients 2
Steps:
- Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick.
- Top the white chocolate with blue sprinkles. Let set. Break into pieces.
HOMEMADE SPRINKLES
These sprinkles are just lines of royal icing! Let them dry completely before you break them up.
Provided by Molly Yeh
Time 20m
Yield 1 ounce of sprinkles
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip.
- In a small bowl, whisk the confectioners' sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners' sugar if it is too thin.
- Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight.
- Scrape the lines off the paper and break into sprinkles.
CAKE MIXES FROM SCRATCH AND VARIATIONS
A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!
Provided by Janet
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
- Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
- Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
- Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 22.5 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 143.9 mg, Sugar 13.1 g
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