Frankenstein Snack Cakes Food

FRANKENSTEIN SNACK CAKES

Steps:

• Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
• In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
• In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
• In a third bowl, whip egg white to medium-stiff peaks.
• Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
• Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
• Use a knife, wet with warm water, to cut the cake into 3 inch squares.
• Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.

TWINKLING GOOD VANILLA SNACK CAKES

Steps:

• Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
• Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
• Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
• Fill each section of snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling.
• Bake cakes in preheated oven for 8-12 minutes, until golden brown.
• Remove pan from oven and let cool for 5 minutes.
• Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
• In meantime, prepare snack cake filling:.
• in small saucepan cook flour and milk over medium heat until paste forms.
• Stir constantly and do not allow mixture to brown.
• Remove from heat and let cool 1 minute.
• Add vanilla and stir until smooth.
• Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
• in bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
• Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
• Use to fill snack cakes or cupcakes.
• Filling will remain creamy; store at room temperature for 3-4 days.
• To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
• Gently insert tube into the underside of cake, about halfway through the cake.
• Using gentle pressure, squeeze a small amount of filling into the cake.
• You'll feel the cake expand under your fingers.
• Do not overfill, or the cake will burst.
• Repeat for a total of 3 times (differant areas) per cake.
• Store cakes well covered at room temperature for up to 4 days.
• TIPS:.
• To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking time will increase to 15-18 minutes. Cool and fill as directed.
• For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
• Prepare batter and bake as directed.
• Fill one section of cake with chocolate icing, one section with strawberry jam and one section with vanilla filling, or pineapple dessert topping. True banana split taste in a handy portable snack cake. Grab one and "split".