Malted Milk Ball Cake Food

WHOPPER CAKE - MALTED MILK BALL CAKE

Steps:

• Preheat the oven to 350 degrees and spay the cake pans with baking spray
• Using the standing mixer, beat all cake ingredients together until smooth and combined
• Divide the batter between the 3 cake pans
• Bake in the oven for 25-35 minutes or until a toothpick comes out clean
• Allow to cool completely
• Using a standing mixer, beat together all the frosting ingredients until combined and smooth
• Scoop about 2 C into the piping bag, set aside
• Carefully remove the cakes from the cake pans and onto the cake boards
• Using the cake slicer, remove the domes from the cakes to create even slices
• Using one of the cake slices, scoop 1 C of frosting onto the top of the cake slice and spread evenly
• Place a second cake slice on top of the first layer of frosting
• Scoop another cup of frosting on top and spread evenly
• Place the last cake layer on top
• Frost cake with remaining frosting
• Take some of the crushed whoppers and coat the bottom
• Place the cake in the fridge while you make the chocolate gananche
• Using a small pot, pour the heavy whipping cream into it and place on medium heat
• Pour the chocolate chips into a medium heat safe bowl
• Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour the chocolate ganache into the squeeze bottle
• Using the ganache, pipe dollops down the sides of the cake
• Using the frosting in the piping bag, pipe dollops of frosting
• Place a whopper into the frosting dollops
• Sprinkle some crushed whoppers around the top of the frosting
• Cut and enjoy!

MALTED MILK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
• Prepare Frosting: In a large mixing bowl, combine cream cheese, 3 tablespoons butter, and vanilla; beat at medium-high speed for two minutes.
• Gradually add powdered sugar, beating at low speed until smooth.
• Gradually add hot water; beat until smooth.
• Add melted chocolate; beat just until smooth.
• Reserve 2 3/4 cups (900 grams) chocolate mixture for frosting; cover and chill 2 hours.
• Prepare Cake Batter: Add 5 tablespoons butter to remaining chocolate frosting in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute).
• Add eggs, 1 at a time, beating well after each addition.
• In a small mixing bowl, combine 1 3/4 cups flour, malted milk powder, baking powder, and salt, stirring well with a whisk.
• With the mixer on low speed, add the one-third of the flour mixture to the chocolate egg mixture, then add 1/3 cup of milk, add half of the remaining flour mixture and the remaining 1/3 cup of milk, then add the remaining flour mixture.
• Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until the top bounces back when lightly pressed.
• Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake.
• Shave your chocolate for the nest, arrange in the center of cake leaving an indentation in center for the Whopper Robin Eggs. Place eggs in the center. (Alternatively, sprinkle the top of cake with chopped malted-milk balls.)
• Chill 1 hour. Store cake loosely covered in refrigerator.

WHOPPER CAKE (MALTED MILK BALL CAKE)

Steps:

• Preheat oven to 350F degrees
• Spray 13 x 9 baking pan with nonstick cooking spray with flour
• In a medium bowl, combine cake mix with 3/4 cups malted milk powder.
• Add in eggs, oil and water and stir until combined.
• Pour batter in baking pan.
• Bake for about 38-40 minutes (until a toothpick inserted in the middle comes out clean)
• Allow cake to cool completely before making topping.
• For the topping
• In a medium bowl, combine whipped topping with 3/4 cup malted milk powder.
• Stir until completely incorporated and no longer grainy.
• Spread topping on top of cooled cake.
• Put one cup of malted milk balls into a ziploc bag and zip it up.
• Pound with a rolling pin (or other hard object) to crush Whoppers.

SPECKLED EGG MALTED MILK CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
• In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
• Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
• To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
• Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
• In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
• To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
• Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

MALTED MILK CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

MALTED MILK BALL COOKIES

Steps:

• Place the malted milk balls in a resealable bag and gently hit them several times with a rolling pid or the bottom of the pan. (They should be broken into into chunks with a little bit of crumbs, not completely pulverized.).
• Place the butter, sugar and brown sugar in a large bowl and miz with an electric mixer on medium speed for 2 minutes or until completely combined. Add the eggs and vanilla and mix on medium-high speed for 2 minutes until fluffy. Add the malted milk powder and baking soda and mix on low speed for 1 minute or until combined. Add the flour and mix on low speed for 1 minute. Add the smashed malted milk balls and mix for 1 minute until combined. Refrigerate the dough for at least 1 hour.
• Preheat the oven to 350°F.
• Drop tablespoonfuls of dough onto ungreased baking sheets at least 3 inches apart (they spread a lot).
• Bake for 8-10 minutes, or until they just begin to brown on the edges. Remove the cookies from the pan immediately and cool on parchment or waxed paper.

MALTED MILK BALL CUPCAKES

Steps:

• Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups.
• In a large bowl, mix cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
• Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide bater evenly among muffin cups.
• Bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to wire rack. Cool completely, about 30 minutes.
• In a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls.

MALTED-MILK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Or use 1 (9 x 13) pan - spray bottom and sides with cooking spray and dust with 1 tablespoon flour.
• Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1-3/4 cups chocolate mixture for frosting; cover and chill 2 hours.
• Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
• In a separate bowl, combine 1 3/4 cups flour (lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife, then add to bowl), malted-milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
• Pour batter into prepared pan(s). Sharply tap pan(s) once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake (for 9 X 13 pan spread frosting on top of cake) sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.

FOOD AND WINE MAGAZINE'S MALT BALL CAKE

Steps:

• CAKE: Preheat the oven to 325°.
• Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
• In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
• In a clean bowl, beat the egg whites at medium high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly and bake the cakes for 40-45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
• FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from the heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2-3 minutes until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
• Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10-15 minutes.
• Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted milk balls and refrigerate briefly to firm up the frosting before serving.
• The cake and be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve.

MARBLED EYEBALL CAKE

Steps:

• Preheat oven to 350 degrees. Grease a cake pan or heatproof bowl and dust with flour, tapping out excess. Set aside.
• In a small bowl, lightly whisk together egg whites, ¼ cup milk, and vanilla. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix together on low speed for 30 seconds. Add butter and remaining milk to bowl and continue beating on low speed until just combined. Increase speed to medium and beat until batter is light and fluffy, 2 minutes, scraping down the sides of the bowl as necessary. Reduce speed to medium-low and add egg mixture in three batches, beating for 30 seconds after each addition.
• Divide batter into three medium bowls. Using gel paste food coloring, tint one third of batter electric green and another one third orange. Spoon batters into prepared pan, set on a half sheet tray in an aluminum foil ring to steady the base, randomly alternating colors in an approximate checkerboard pattern. Using a butter knife or wooden skewer, make swirls through the batter to marble.
• Transfer to oven and bake until the top of the cake springs back lightly when touched, or a toothpick inserted into the center comes out clean, 1 hour & 15 minutes to 1 hour & 30 minutes. Allow to cool 15 minutes on wire cooling rack, then turn cake out of pan, return to cooling rack, and allow to cool completely.
• Meanwhile, make frosting. In the metal bowl of a stand mixer set over a pan of simmering water, whisk together egg whites, sugar, and salt until mixture is warm and completely smooth to the touch, 2-4 minutes. Transfer bowl to stand mixer fitted with the whisk attachment. Beginning on low speed and increasing to medium-high, beat mixture until stiff, glossy peaks form and the bottom of the mixing bowl is cool, about 15 minutes. With mixer on medium-low speed, add butter to mixture a few tablespoons at a time, completely incorporating after each addition. Once all butter has been added, whisk in vanilla. Set aside.
• In a medium bowl, stir together chopped malted milk balls, mini peanut butter cups, and candy-coated chocolate pieces and set aside. Using a long serrated knife, level top of cake. Invert and split cake horizontally into three layers. Anchor widest layer, bottom side down, to a 8" cardboard cake round with a dab of reserved frosting. Spread a layer of frosting evenly over cake. Scatter ¾ cup chopped candies over frosting and top with assorted red sprinkles. Place middle layer, bottom side down, onto cake. Spread another layer of frosting evenly over cake and top with remaining chopped candies, along with assorted sprinkles. Add the final layer to the cake. Use remaining frosting to crumb coat cake and then spread a second thin layer of buttercream over. Transfer to refrigerator and chill for 30 minutes.
• Meanwhile, heat cream to a bare simmer in a small saucepan over medium heat. Add white chocolate to a medium bowl. When cream is hot, carefully pour over chopped chocolate. Allow to sit for 5 minutes, then stir with a rubber spatula until ganache is completely smooth (if small chunks of chocolate remain, microwave in 15-second intervals until smooth when stirred). Allow to cool somewhat and thicken slightly at room temperature, stirring occasionally, 10-15 minutes more.
• Remove cake from refrigerator and set on a wire rack over a half sheet tray. Pour ganache over cake to coat completely. Return to refrigerator and allow to set, at least 1 hour.
• Meanwhile, mix assorted petal dusts with small amounts of vodka to make edible paints. Once ganache is set, use brushes to paint cake to look like an eyeball. Serve cake on a black platter scattered with gummy worms and chocolate sandwich cookie crumbs.

MALTED MILK BALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

MALTED MILK & CHOCOLATE TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed - a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
• While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.