Mystis Tuxedo Cake Food

TUXEDO CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
• Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
• Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
• Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

TUXEDO CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
• Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
• Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
• Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
• Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
• To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
• In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
• Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
• Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
• In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
• Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
• Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
• Slice and serve.

HIS AND HERS TUXEDO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
• Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
• For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
• Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
• For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
• For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
• To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.

CHOCOLATE TUXEDO CAKE

Steps:

• White Cheesecake Layer:
• Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
• Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
• Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
• This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
• Chocolate Layers:.
• Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
• Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
• Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
• Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
• Chocolate Sour Cream Frosting:
• Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
• Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
• Assemble the Cake:
• Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
• Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
• Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
• Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
• For best results, serve cake within 3 hours of assembling.
• Refrigeration will cause the frosting to loose its beautiful sheen.
• Makes one, three layer, 9-inch round cake.

TUXEDO CAKE

Steps:

• To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
• Preheat the oven to 350°.
• Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
• Combine the butter, water and canola oil in a medium saucepan set over medium heat.
• In a large bowl, stir together the sugar, cocoa and flour.
• Pour the butter mixture into the sugar mixture and whisk until smooth.
• Whisk in the eggs, one at a time, then whisk in the buttermilk.
• Whisk in the baking soda, salt and vanilla all at once.
• Transfer the batter to the prepared pans.
• For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
• Set two layers on one rack and the third on the other.
• For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Monitor the layers carefully for doneness; each one may be done at different times.
• Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
• Cool the cakes completely, at least two hours, before frosting.
• To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
• Add the powdered sugar and whip until thoroughly combined.
• Place one cake layer on a plate and spread some of the frosting over the top.
• Top with the remaining layers, thickly coating the top and sides of each with frosting.
• Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
• To Make The Glaze: Place the chocolate in a medium bowl.
• Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
• Pour the hot cream over the chocolate and stir until it has melted completely.
• Stir in the syrup and the vanilla.
• Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
• Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
• Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
• Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.