Drumstick Cake Food

FRIED CHICKEN CAKE POPS

Steps:

• Coat a 9-by-13-inch cake pan with cooking spray. Prepare the cake mix as directed and spread in the pan. Bake and cool as the label directs.
• Crumble the cake in a large bowl. Add the frosting and mix with your hands until fully combined.
• Using damp hands, form the mixture into 16 compact egg shapes (2 to 21/2 inches long), pinching each slightly in the center. Arrange on 2 parchment-lined baking sheets.
• Stick a mini marshmallow on one end of each pretzel, then insert into the cake balls, reshaping as needed. Return the ?drumsticks? to the baking sheets. Freeze until slightly firm, 15 to 20 minutes.
• Melt the candy melts in a bowl in the microwave. Dip the marshmallow-topped pretzels in the candy melts; return to the baking sheets and refrigerate until set. Redip to form a thicker coating; refrigerate.
• Microwave the butterscotch chips with 2 tablespoons coconut oil, stirring, until melted (add more coconut oil as needed until pourable). Stir in the cereal. Spoon the mixture over the cake part to coat; sprinkle with salt. Refrigerate until set.

DRUMSTICK CAKE RECIPE

Steps:

• For the Cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even strips if desired. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla bean paste. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined. Combine the dry ingredients in a separate bowl. Add half the dry ingredients, beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely. For the Frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. In a food processor, grind the waffle cones into a fine crumb. Set aside. Slowly add the powdered sugar, 3 cups at a time, adding the heavy whipping cream and vanilla bean paste intermittently, mixing on low speed until it's incorporated into the butter. Then increase the speed to high and beat for 60 seconds. Repeat until all your powdered sugar has been added. Finally, add the waffle cones and whip the frosting for 60-90 seconds at a high speed to whip additional air into your frosting. For the Ganache Filling: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool and thicken. To Assemble the Cake: Place half of the frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a thick dam around the outside edge of the cake, then spread half the ganache filling in the middle of the cake and top with half the chopped peanuts. Pipe a thin layer of frosting over top, and gently spread evenly. Add the second layer of cake and repeat the above steps using the remaining ganache filling and peanuts. Next, add the final layer of cake on top. Use your piping bag to fill in any gaps between your layers and to create a crumb coat on the top and edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. You should have at least 1 cup of leftover frosting. Refrigerate this cake for 20 minutes and prepare the ganache topping following the same instructions as listed above. The ganache must be cool enough that it will run down your cake and stop. Test this by drizzling the chocolate down the side of glass to ensure it's not too runny. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. The ganache must be set before adding the topping. Use a small cookie scoop (about ½ tablespoon in size), and scoop 8 dollops of the frosting on top. Slice the bottom of the waffle cones off, about 2 inches tall and place on top of the frosting. Store in an airtight container.

DRUMSTICK CAKE DESSERT

Steps:

• 1st LAYER: Mix together ingredients and press into the bottom of a 13x9 dish.
• 2nd LAYER: Mix together ingredients and spread on top of 1st layer.
• Chill in fridge for 30 minutes.
• 3rd LAYER: Mix together ingredients and spread on top of 2nd layer.
• Chill 30 minutes.
• 4th LAYER: Top 3rd layer with Cool Whip.
• Mix together the chopped milk chocolate and peanuts and sprinkle over top of cool whip.
• chill at least 30 minutes.

DRUMSTICK LAYER CAKE

Steps:

• Prepare the caramel sauce according to the directions in that recipe. The caramel sauce can be made up to two weeks ahead. When you're ready to build the cake, I'd suggest letting the caramel sit out to get to room temperature so that it's spreadable.
• 2. Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 8.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 9.
• Divide the batter evenly between the cakes pans and bake for 32-36 minutes, or until a toothpick comes out with a few crumbs. 10
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 11
• To make the chocolate ganache filling, add the chocolate chips to a small bowl. 12
• Heat the cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes, then whisk until smooth. 13
• Put the ganache in the fridge to firm up a bit so that it's firmer but still spreadable. 14
• To make the crunchies, preheat oven to 350°F (176°C) and prepare a cookie sheet with a silicone baking mat or parchment paper. Combine the sugar cone crumbs, sugar, salt and melted butter and toss until well coated. 15.
• pread the mixture evenly onto the cookie sheet and bake for 6-8 minutes, or until lightly golden. 16.
• emove from the oven and use a fork or something similar to toss the mixture and break it up, then set aside to cool. 17.
• nce cooled, add the chopped peanuts and combine. Set aside. 18.
• o make the vanilla buttercream, beat the butter and shortening together until smooth. 19.
• lowly add half of the powdered sugar and mix until smooth. 20.
• dd the vanilla extract and 2 tablespoons of water or milk and mix until smooth. 21.
• lowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting. 22.
• o put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Next, cut each cake horizontally to make 4 layers of cake total. See my tutorial for leveling and torting a cake for additional help. 23. To
• build the cake, place the first layer of cake on a cardboard cake circle or a serving platter. 24. Sp
• ead about 1/2 a cup of vanilla buttercream into an even layer on top of the cake layer, then use the frosting to create a dam around the outer edge of the cake. See my tutorial on how to build a cake for more guidance (I actually used this cake for the tutorial, so the pictures are quite helpful). 25. Sp
• ead about 1/2 a cup of caramel sauce into an even layer in the middle of the dam of frosting, then level out the dam and caramel sauce so that it's all an even layer. 26. Ad
• another layer of cake on top of the caramel sauce. For help moving cake layers around, I like to use a cake lifter. 27. Pi
• e another dam of frosting around the edge of the cake, then fill it with the chocolate ganache and spread into an even layer. 28. Sp
• inkle an even layer of the sugar cone/peanut crunchies over the chocolate ganache. 29. Ad
• the third layer of cake, then repeat another layer of vanilla buttercream, a dam around the outer edge and another 1/2 cup of caramel sauce (the same as steps 24-25). 30. Ad
• the final layer of cake on top, then frost the outside of the cake with the remaining vanilla buttercream. Refer to my tutorial for frosting a smooth cake, if needed. 31. To
• decorate the cake, add the chocolate chips for the topping to a medium bowl. 32. He
• t the cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes, then whisk until smooth. 33. Di
• the sugar cones into the chocolate one by one and then add the to the top of the cake. 34. Us
• the remaining chocolate ganache to create a drip around the sides of the cake, then fill in the top. Refer to my tutorial for making a chocolate drip cake, if needed. 35. Fi
• ish off the cake with the remaining sugar cone/peanut crunchies. 36. Re
• rigerate the cake until ready to serve, then let sit out for 1-2 hours before serving. Cake is best when stored well covered in the fridge. Best if eaten within 2-3 days.

DRUMSTICK CAKE

Steps:

• For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
• For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
• Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.

DRUMSTICK CHEESECAKE

Steps:

• Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
• Press into a 9x13 inch pan.
• Beat cream cheese and sugar until smooth.
• Add peanut butter and eggs.
• Add vanilla and Cool Whip and mix until blended.
• Pour mixture over wafer crumbs and freeze for one hour.
• Sprinkle with peanuts and drizzle with chocolate syrup.
• Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
• TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.

DELICIOUS DRUMSTICK CAKE

Steps:

• Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
• Cream sugar, peanut butter and cream cheese together.
• Fold in whipped topping (mixed according to package directions).
• Pour over base.
• Swirl chocolate sundae topping over it with a knife.
• Sprinkle remaining base crumbs on top.
• Freeze till set, serve frozen.
• You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
• Also the time is a guess for prep.
• Because I really have never timed it.
• The cook time is however long you leave it in the freezer.

Steps:

• Melt margarine mix with Oreo baking crumbs, waffle bowls and and peanut butter in the food processor and mix until it clings together.
• Press the base firmly into a 9X13 pan.
• Beat together cream cheese, icing sugar, 1/2 cup peanut butter and vanilla.
• Beat whipping cream to soft peaks and add 2 tbsp white granulated sugar, then beat to stiff peaks
• Fold whipping cream into cream cheese mixture.
• Drizzle with chocolate syrup. Sprinkle with 1/2 cup chopped peanuts
• Refrigerate until ready to serve.

DRUMSTICK CAKE

Steps:

• In a medium bowl stir together the Oreo crumbs and melted butter.
• Press into the bottom of a lightly greased 9x13 inch pan. Place in the freezer while you make the peanut butter layer.
• In a large bowl beat together the cream cheese and sugar until very soft. Then beat in the peanut butter.
• Turn off the mixer and gently fold in the whipped topping until the mixture is evenly combined.
• Spread overtop of the Oreo crust and smooth the top. Place in the freezer for at least 4 hours to chill.
• When ready to serve, allow the cake to warm up slightly so it's easier to cut. Cut into pieces and top with fudge sauce and chopped peanuts.

HOMEMADE "DRUMSTICK" CAKE CONES

Steps:

• Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
• Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
• Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.

DRUMSTICK CAKE

Steps:

• 1. Comb graham crackers and melted butter. flatten the crust into a 9"13 pan only on bottom
• 2. Mix together all ingredients except cool whip, Fold in cool whip and put mixture into pan. Spread out evenly then drizzle with chocolate syrup.
• 3. Cover and put in freezer over night, then serve. Keep in freezer at all times.

DRUMSTICK DESSERT

Steps:

• Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
• Cream next 3 ingredients together.
• Add vanilla, the eggs, and cool whip.
• Spread filling into crust.
• Dribble on sauce and marbilize with a knife.
• Sprinkle remaining crumbs on top.
• Freeze.
• Thaw before eating.
• (1 1/2 hrs).

DRUMSTICK DESSERT

Steps:

• 1. Mix wafer crumbs and butter and pat into 9 X 13 pan.
• 2. In a large bowl blend together cream cheese, sugar, peanut butter and vanilla. Beat in eggs one at a time.
• 3. Fold in thawed cool whip, spread mixture evenly over crumbs, one bottle of butterscotch or hot fudge chocolate poured over top. Place Drumstick dessert dish in freezer.
• 4. Once frozen, sprinkle crushed peanuts as a final touch and put back into freezer. This recipe is DELICIOUS!!! NO cooking and ready to eat right from freezer." ================================