Cracker Cake Food

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

CRACKER CAKE

Steps:

• Preheat oven to 170°C.
• Line the base of a round cake tin with baking paper.
• Then butter and flour the tin.
• Prepare the crackers and pecans, mix them together; set aside.
• Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.
• Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.
• With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.
• Scoop into prepared tin and smooth down gently.
• Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
• Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
• Remove paper and cool completely.
• When cool transfer to a serving plate and top with cream and strawberries.

SALTINE CRACKER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9-inch springform pan.
• In a large bowl, beat 5 egg yolks with sugar.
• Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
• Add to sugar mixture.
• Add almonds, almond extract and salt and combine well.
• In another bowl, beat 5 egg whites until stiff and glossy.
• Fold into almond batter.
• Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
• Remove from oven.
• When cake is cool, remove sides of springform pan.
• Spread top of cake with apricot jam and sprinkle with cookie crumbs.
• Whip cream and spread over top of cake.

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.

FROSTED ANIMAL CRACKER CAROUSEL CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch cake pans and one 9-inch pie dish with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low, add the oil, egg whites and 1 1/2 cups water and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes.
• Pour the batter into the prepared pans and smooth the tops with an offset spatula or butter knife. Bake until golden on top and the edges pull away from the pans, about 20 minutes for the pie pan and 25 minutes for the cake pans. Transfer to a rack and let cool completely in the pans, then unmold, remove the parchment and refrigerate until firm, about 30 minutes.
• For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching it.
• Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is warm to the touch and the sugar is dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• With the motor running on medium-high speed, add the butter a couple of pieces at a time, making sure the pieces are completely incorporated before adding more. After all the butter is added, continue beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
• Scoop 2 cups of the buttercream into a medium bowl and mix in 3 drops of deep pink gel food coloring; the buttercream should be the same color as the pink animal crackers. Transfer 1/4 cup of the pink buttercream to a piping bag fitted with a small round piping tip. Cover the remaining pink buttercream in the bowl with plastic wrap.
• Scoop 1/2 cup of the white buttercream into a medium bowl and mix in 1 drop royal blue and 2 drops neon brite green gel food coloring to make teal. Transfer to a piping bag with a small star tip. Transfer 1/4 cup white buttercream to a piping bag fitted with a small round tip. Cover the remaining white buttercream in the bowl with plastic wrap.
• For the assembly: Mix 1 drop pink food coloring into the melted candy. Line a baking sheet with parchment. Put 8 animal crackers--both pink and white--on the baking sheet flat-side up. Spoon a small amount of melted candy onto each cracker and press on a chocolate-covered biscuit stick so the cracker is glued to the top third of the stick. Repeat with 8 more sticks and crackers, attaching the crackers to the bottom third of the sticks. Refrigerate until set, about 5 minutes.
• For the carousel base: If the tops of the cakes have domed, carefully trim them with a long serrated knife so that they are flat on top. Place one of the cake rounds on a 10-inch cake board. Spread the top with 1 cup white buttercream and cover with 3 tablespoons sprinkles. Top with the second cake round. Frost the whole cake with 1 cup white buttercream to crumb coat. Refrigerate until firm, about 30 minutes.
• Frost the cake with the reserved pink buttercream. Pipe white lines of buttercream down the sides of the cake every 2 inches to create panels. Press white animal crackers into every other panel. Pipe a shell border around the top and bottom edge of the cake with the teal buttercream and top the border with sprinkles. Refrigerate the cake until ready to assemble.
• For the carousel top: Wrap a 10-inch cake board with plastic wrap, making sure the plastic on one side is smooth and taut. Place the pie-shaped cake layer on the white side of a 6-inch cake board with the wider side of the cake facing up. Frost the cake with a thick layer of white buttercream. Put the smooth side of the 10-inch board against the top of the cake and flip it over so the 6-inch board is now on top. Frost the angled sides of the cake with white buttercream. Pipe pink buttercream lines down the angled sides every 2 inches, creating panels. Refrigerate until firm, about 30 minutes.
• Place a second 10-inch cake board on top of the 6-inch board and flip the carousel top back over. Gently peel the plastic-covered board off the top. (If you have difficulty doing this, chill the cake 15 minutes more. You can also gently loosen the edge of the buttercream from the plastic using a warm offset spatula). The top of your cake should be flat and smooth.
• Re-melt the melted candy. Pipe a shell border around the edge of the pie-shaped cake with the teal buttercream and top with sprinkles. With kitchen shears, trim 4 strawberry cream-covered biscuit sticks to 3 inches, gather them in a bundle and press them into the top of the center of the cake; they should stand upright like a column. Dip the coated ends of 10 strawberry biscuits in the melted candy and insert the uncoated ends around the rim of the cake, angling the sticks toward the center column like the spokes of a wheel. Dip the bottom of the gumdrop in the melted candy and affix to the top of the column. Refrigerate until ready to assemble.
• For the center column: Spread 1 teaspoon of white buttercream in the center of a second 6-inch cake board and top with a doughnut. Spread it with buttercream, add another doughnut, more buttercream and the last doughnut. Insert 3 chocolate biscuit sticks through the center holes of the doughnuts and trim to the height of the doughnut stack. Refrigerate until firm, about 30 minutes.
• Frost the doughnut stack with white buttercream. Press 8 strawberry biscuit sticks against the side of the doughnut stack 1 inch apart. Press 6 animal crackers into the buttercream between the biscuit sticks, using a little buttercream to get them to adhere if necessary. Refrigerate until firm, about 30 minutes.
• To assemble: Carefully transfer the doughnut stack to the middle of the carousel base. Insert the cookie sticks with the animal crackers around the rim of the cake, alternating heights and pushing them 1 inch into the cake. Carefully transfer the top of the carousel to rest on top of the doughnuts (leave the 6-inch board on the underside for support).
• Serve the cake on a lazy Susan or rotating cake stand. To serve, remove the carousel top and cut the base into wedges.

GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
• To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

S'MORES ICEBOX CAKE

Steps:

• Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
• Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers.
• Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache.
• About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour.
• Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

ANGEL FOOD CAKE

Steps:

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 375°F.
• Cream butter and add sugar and egg yolks, mixing until well combined.
• Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
• Beat egg whites until stiff and fold into mixture.
• Pour batter into two greased and floured 9 inch round pans.
• Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
• Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
• Stir until completely melted and smooth. Serve warm over cake.

COKE CAKE-CRACKER BARREL STYLE

Steps:

• Cake:.
• Preheat oven to 350°F.
• Spray a 9x13 glass pan with nonstick spray.
• Combine flour, granulated sugar and baking soda in mixing bowl.
• In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
• Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
• Add buttermilk, eggs and vanilla. Mix well.
• Pour into prepared 9x13 pan.
• Bake for 40 minutes.
• During last 10 minutes of baking prepare frosting.
• Prepare Second Frosting:.
• Place 5 cups confectioners' sugar in a mixing bowl.
• In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
• Remove from heat, stir in 1 teaspoon vanilla.
• Pour over 4 cups confectioners' sugar.
• Mix well with a whisk.
• Assembly:.
• Remove cake from oven.
• Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
• Slowly pour warm coco-cola frosting over marshmallow fluff.
• It's best to let this cake cool for about an hour before cutting into it.

DELICATE GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350°F. Blend cracker crumbs, flour and baking powder in small bowl; set aside.
• Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans.
• Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool completely on wire rack. Frost cake.

QUICK GRAHAM CRACKER CAKE

Steps:

• Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.