Quick And Easy Stump Hole Cake Food

THE BEST TREE STUMP CAKE

Steps:

• Preheat the oven to 350 F. Grease and line a 16x22 inch baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt.
• Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce the mixing speed to medium/low and add vanilla extract and buttermilk. Mix for a minute for the ingredients to blend well. The batter will be a little thin and that's what you actually want.
• Remove the bowl from the mixer stand and add in the prepped dry ingredients (flour, baking soda, baking powder, and sea salt) into the egg mixture, 1/2 cup at a time. Using a hand whisk, gently mix in the dry ingredients with each addition, trying not to deflate air pockets as much as possible.
• Transfer the batter into the earlier greased 16x22 inch baking sheet lined with parchment paper.
• Bake in a preheated oven at 350 F (180 C) for 15 minutes.
• Remove from the oven. Allow the cake sponge to cool on the baking sheet for about 10 minutes before transferring it from the baking sheet onto a cooling rack.
• Make another batch of this sheet cake sponge using the same ingredients for this cake.
• Cool both sheet cake sponges completely before frosting.
• While the cake sponges are cooling, make the frosting.
• First, you will need to make the chocolate ganache (my favorite NO FAIL recipe) and cool completely before proceeding with the rest of the frosting instructions.
• Start by beating softened butter until creamy and smooth. Add softened cream cheese and beat again until both are well combined.
• Then add cooled chocolate ganache and mix until well combined, for a minute or so. Scrape down the cream off the sides of the mixer bowl halfway through.
• Mix in cocoa powder and then add powdered sugar, half a cup at a time. Once the powdered sugar is well blended in, increase the mixing speed to high and beat for a minute.
• NOTE: This entire batch of frosting is for the inside of the cake only. You will need to make another batch of this frosting recipe to decorate the top and the sides of the cake later on after the cake sets for at least 4 hours, or overnight.
• You should have your 2 sheets of 16x22 cake sponges cooled completely before frosting them.
• Split each sheet cake sponge in half vertically to have four 7x20 inch cake sponges (even though the photo below is showing just one sheet).
• Using a half-cup ice cream scoop, add 4 scoops of frosting to each of the 4 strips of sponge cake.
• Using a cake spatula spread out the frosting evenly over all 4 strips of cake sponges. (The image below shows only one sheet cake sponge, repeat the same frosting steps with the second sheet).
• This is a tricky and very important step. Start rolling the first strip like you would roll a regular cake roll. Firmly roll the sponge while at the same time focusing on preventing the cake sponges from breaking. Add the next strip by lining it up the short sides next to each other as soon after the previous one ends.
• Use the parchment paper for stability to help hold the roll together during the rolling process so that it does not unroll. Use all 4 strips of sheet cake sponges as one continuous long roll. When rolling up the last strip leave the parchment paper on and wrap additional strips of parchment paper (the ones you baked the cakes on) around the entire perimeter to hold this cake in place.
• Flip the cake log upright. You will need an assistant to hold both ends of the parchment paper snug around the cake, while you secure the parchment papers together by taping a long strip of 2" wide clear scotch tape over the parchment paper all the way around the cake.
• If you have some frosting left (usually a cup or so), use it up by spread it over the top of the cake. Then refrigerate the cake for 4 hours or overnight (my preference).
• Make the Frosted Cranberries the night before to give them time to dry and be ready for decorating the cake the next day.
• The next day I start by making another batch of the frosting. Once the frosting is done, cut the clear tape and peel the parchment paper off the cake. The cake should be set, firm, and stable at this point. It is ready to be decorated.
• Add about one and a half cup more of the frosting on top of the cake. Spread it out evenly. Then using a cake spatula, make the swirl design.
• Then fit a piping bag with a Wilton 1M attachment and fill with chocolate buttercream. First, pipe rose shape spread out randomly all around the cake. Then pipe vertical strips of cream in between the rose-shaped design starting from the base of the case to the top around the perimeter to represent the bark of the tree.
• Decorate the cake with fresh pine tree stems and frosted cranberries. You may also decorate the cake with meringue mushrooms (using this meringue cookies recipe) or however you like.
• Place the cake into the fridge for a couple more hours.
• Just before serving the cake sprinkle some powdered sugar to resemble the snow.
• If you like to see nice and clean slices of cake as I do, it is important to know a few tips that will deliver that satisfying look for you. Slicing the cake with a warmed clean knife will turn out each and every slice of the cake clean and beautiful.
• Place a long knife into a tall cup filled with hot water for 15 seconds or so. Remove the knife from the water and dry it using a paper towel. The hot knife will melt away stickiness and cleanly slice through the layers if you cut only in one downward direction, and pull the knife out at the base of the cake.
• Repeat the same instruction each time you make a slice and you've got a drool-worthy presentation with each slice of this deliciousness you worked so hard on. Happy slicing and eating!
• Enjoy with a cup of hot tea or latte!

MERINGUE MUSHROOMS

Steps:

• Heat the oven to 225F. Line two cookie sheets with parchment paper and set aside.
• Place the egg whites and salt into the bowl of a stand mixer, and with the whisk attachment, mix on high speed until foamy.
• Slowly add the sugar and whip until stiff, glossy peaks form.
• Add the vanilla extract and beat to combine.
• Transfer the meringue to a large pastry bag fitted with a 1/2" tip (Wilton 1A). Pipe mushroom tops, about 1/2" to 1 1/2" diameter, leaving about an inch apart between them.
• Put a little bit of water into a small bowl. Using a clean finger, dip your finger in the water, wiping off the excess, and gently tap down the peaked tops of the mushroom tops.
• Pipe the mushroom stems by holding the piping bag directly above the parchment, about 1/2" or so from the parchment. Apply pressure to pipe a thicker base with a tapered, thinner top in a variety of sizes. It's best to pipe these as straight up and down as possible to keep them from falling over when baking.
• Using a fine sieve, sift the natural cocoa powder on top on the mushroom tops. Sift as little or as much cocoa powder as you would like.
• Bake the meringue mushrooms for about 60-75 minutes until the meringue is dry to the touch, and can be easily removed from the parchment. I start checking the meringues every so often about 50 minutes into baking. Let the meringues cool completely.
• Fill a small piping bag with melted chocolate. Cut off the tip of the piping bag. You are going to need just a small amount of chocolate per mushroom.
• Using a small paring knife, make a small hole in center of flat side of each mushroom top. Pipe a little bit of chocolate into the hole and fit the smaller end of meringue stem into hole. Let the chocolate harden before decorating with the mushrooms.

WOODLAND STUMP CAKE

Steps:

• Chiffon Cake: Preheat oven to 350 degrees. Brush two rimmed baking sheets with butter. Line with parchment; butter parchment.
• In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Divide batter evenly between prepared sheets and spread to edges with a spatula. Bake until tops spring back when lightly touched, about 18 minutes. Dust two kitchen towels with confectioners' sugar. Invert one cake onto a towel; remove parchment. Dust with more confectioners' sugar. Starting at one short side, roll into a log, incorporating towel. Repeat with remaining cake. Let cool completely.
• White Modeling Chocolate: Stir together white chocolate and 3 tablespoons corn syrup until mixture has consistency of thick batter or very soft dough. If mixture is too thick, add remaining 1 tablespoon corn syrup. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with confectioners' sugar; knead until smooth and pliable.
• Semisweet Modeling Chocolate: Stir together semisweet chocolate and corn syrup until mixture has consistency of thick batter or very soft dough. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with cocoa; knead until smooth and pliable.
• Chocolate-Hazelnut Filling: In a small bowl, whisk together chocolate-hazelnut spread and 1/4 cup cream until thickened. In a large bowl, whisk together remaining 3 cups cream and confectioners' sugar until soft peaks form. Add chocolate mixture and continue whisking until stiff peaks form.
• Assembly: Unroll cooled cakes, remove kitchen towels, and reroll. Cut each cake crosswise into thirds. Unroll one piece of cake and spread with about 1 cup filling. Roll into a tight spiral and place, cut-side up, in center of a large serving platter. Unroll a second piece of cake, spread with another 1 cup filling, and wrap around perimeter of first piece. Repeat with remaining 4 pieces of cake. Spread remaining filling over top and sides of cake.
• Roll white modeling chocolate into a 1/4-inch-thick round, about 11 inches in diameter. Place on top of cake and fold overhanging edges down sides of cake. Lightly brush overhanging edges with water. Roll 1 1/2 cups semisweet modeling chocolate into a 6-by-8-inch rectangle. Use the handle of a wooden spoon to press a pattern crosswise on semisweet chocolate to resemble bark. Use a pizza wheel to cut a straight edge along one long side of semisweet chocolate. Affix bark to perimeter of cake, cut-side up, and gather bottom to resemble roots, placing small balls of semisweet chocolate in between bark and cake to create more dimension. Continue in this manner, working around sides of cake. Repeat process with remaining semisweet chocolate, then seam pieces of semisweet chocolate together by pinching and folding over each other to create a gnarled appearance.
• Using a paring knife, score lines onto surface of tree stump, radiating out from center, to resemble cracks. Use a soft bristled brush to dust white chocolate with cocoa. Mix a small amount of cocoa with water, one drop at a time, until it has consistency of thick paint. Dip the tip of a 2-inch-wide coarse brush into cocoa mixture; dry-brush tree rings onto surface of tree stump. Brush sides and roots of stump in some spots with corn syrup; sprinkle pistachios over brushed spots to create appearance of patches of moss. Place a few candy mushrooms on sides of cake. Decorated cake can be stored in refrigerator, covered, up to 1 day.

STUMP DE NOEL CAKE

Steps:

• Put the cake on a slightly larger lazy Susan or cardboard cake plate.
• Frost the top of the cake: Mix approximately three-quarters of the dulce de leche with 1/4 cup of the vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your darker frosting). Mix the remaining dulce de leche with the remaining 3/4 cup vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your lighter frosting).
• Starting in the center of the cake, pipe concentric circles of the darker frosting out to about a 2-inch circle. Using a small offset spatula, spread out the frosting to about a 3-inch circle.
• With the lighter frosting, pipe concentric circles around the 3-inch circle, leaving about a 1-inch margin around the edge of the cake. Using a clean offset spatula, smooth the lighter frosting to the edge of the cake, so the entire top of the cake is covered. Smooth everything with a clean offset spatula.
• Line the point of a cake comb with the center of the cake and slowly rotate the cake to create concentric tree rings. When the lines of the circle meet, gently lift the comb (if you don't have a cake comb, this effect can be recreated using the tines of a fork).
• Make the chocolate bark: Line a baking sheet with a silicone baking mat and set aside.
• Separately melt the dark and milk chocolates over a double boiler or in the microwave. Pour the dark chocolate over the prepared baking sheet, using an offset spatula to spread to the width of the baking sheet but not smoothing out the chocolate. Drizzle the melted milk chocolate on top. Using the edge of a small offset spatula or a butter knife, make vertical lines and swirls running through the chocolate to create the look of tree bark. Be sure to apply various levels of pressure as the offset spatula is pulled through the chocolate to create a textured look. Let cool at room temperature until firmly set, at least 30 minutes.
• Break the chocolate into large vertical pieces of varying heights to form pieces of bark. Use these pieces to cover the sides of the cake.
• Make the berry mushrooms: Roll 1/2-inch pieces of marzipan between your fingers into stem shapes, making them wider at the base so they can stand upright. Place a stem inside the hollow of each raspberry and strawberry, using a skewer to secure the marzipan to the fruit if needed and to secure them down into the cake. Make mushrooms of various sizes and shapes to give a more natural effect and use the mushrooms to decorate the tops and sides of the cake, pressing gently to adhere the marzipan to the surface.
• Make the pistachio moss and marshmallow stones: Put the pistachios in a mini food processor and add approximately 8 drops each of the green and yellow food coloring. Pulse the food processor to chop the pistachios to a coarse grind the texture of moss. Adjust the food coloring as needed to achieve the desired color. Spoon the moss around the cake plate alongside the bottom of the cake.
• Mix the mini marshmallows and cocoa in a small bowl. Rough up the marshmallows between your fingers to create texture, shaking off the excess cocoa powder. Add the stones to the base of the cake on the pistachio moss.
• Using a fine-mesh strainer, shake confectioners' sugar over the top of the cake, creating a snowy effect.

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter., Bake until topping is set, 40-50 minutes. Serve warm or at room temperature.

QUICK AND EASY STUMP HOLE CAKE

Steps:

• Mix cake mix, margarine and 1 egg well; add pecans.
• Press into a 13x9-inch pan.
• Beat cream cheese, powdered sugar and 1 egg; pour over top of cake mix.
• Bake at 350°F for 30 minutes.

STUMP

Steps:

• Simmer the vegetables in boiling water in a saucepan for 30 minutes or until soft.
• Drain well.
• Mash the vegetables with the butter and milk.
• Reheat gently and season to taste.
• Serve hot.

STUMP ON A LOG CHOCOLATE CAKE

Steps:

• MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary). Mix until well blended to a smooth consistency. Refrigerate til needed.
• CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
• CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
• In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
• Sprinkle a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
• Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet). Cover with plastic wrap. Refrigerate for one hour, seam side down.
• ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
• Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.