Tandy Cake Moss Food

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Steps:

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
• Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
• In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
• Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
• Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
• Bake for 28-30 minutes at 350ºF.
• Remove from the oven and place on a wire cooling rack to cool completely.
• Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
• In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
• Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
• Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

GRANDMA'S TANDY KAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

TANDY CAKE MOSS

Steps:

• Make cake:
• Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
• In a bowl with an electric mixer beat eggs with sugar and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes. In a small saucepan bring milk and butter just to a boil. Cover pan and remove from heat. Sift flour and baking powder into egg mixture and beat just until combined. With mixer running add hot milk mixture in a stream and beat just until combined. Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly. Cool cake in pan on a rack.
• Make topping:
• In a small saucepan heat peanut butter over low heat, stirring, just until barely warm and thin enough to spread easily. Spread peanut butter evenly over cake and chill, uncovered, 30 minutes, or until peanut butter is firm. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and cool to room temperature.
• Pour chocolate onto cake and spread evenly over peanut butter. Cut cake into 24 squares and chill in pan, uncovered, until chocolate is firm. Recut cake squares and serve chilled or at room temperature.

TREE STUMP MOSS CAKE RECIPE BY TASTY

Steps:

• Make the dulce de leche buttercream: In a large bowl, cream together the butter and dulce de leche with an electric hand mixer on medium speed until smooth and creamy, about 2 minutes. Sift in the powdered sugar and salt and mix until the frosting is smooth and thick, about 3 minutes.
• Frost the cakes: Scoop 1 cup of buttercream onto 1 chocolate cake round and spread evenly across the top. Place the second cake round on top, pressing down gently to secure. Spread another cup buttercream evenly over the top and sides to create a crumb coat. Cover and set the remaining buttercream aside until ready to decorate. Refrigerate the cake until ready to decorate.
• Make the meringue mushrooms: Preheat the oven to 225°F (105°C). Line a baking sheet with parchment paper.
• Add the egg whites to a heat-safe bowl. Using a hand mixer, whip on medium speed until frothy, about 2 minutes. Add the salt and cream of tartar and beat just to incorporate.
• Add the sugar and water to a saute pan and stir to combine. Turn the heat to medium-high heat and cook without stirring until the syrup creates bubbles that are the size of quarters and the temperature reaches 248°F (120°C).
• With the hand mixer running on medium speed, carefully pour the hot sugar syrup into the egg white mixture, resting the pan on the edge of the bowl and aiming the syrup to hit the side of the bowl so it does not splash against the beaters. Whip the mixture until stiff peaks form, about 3 minutes. Add the vanilla and beat on medium-low speed until just combined. Transfer the meringue into a piping bag fitted with a ½-inch (1.24 cm) round tip.
• To make the mushroom caps, hold the piping bag upright and squeeze the meringue firmly onto half of the prepared baking sheet into disc shapes ranging from ½ inch (1.24 cm) to 1½ (3.81 cm) inches in diameter, leaving at least ½ inch (1.24 cm) of space between each cap. You should use about ⅔ of the meringue. Dip your finger in water and smooth the top of each cap. Your fingers will create natural dimples and watermarks to mimic the look of mushrooms caps.
• To make the mushroom stems, hold the piping bag upright and squeeze the remaining meringue firmly onto the other half of the baking sheet in ½-inch and 1-inch long pieces, leaving at least ½ inch of space between each stem. The number of stems should match the number of caps.
• Bake the meringue mushrooms for about 3 hours, until the caps and stems feel dry to the touch and are light beige in color. Remove from the oven and let the meringues cool completely.
• Lightly dust the mushroom caps with the cocoa powder, then use a pastry brush to brush the cocoa powder into the caps until they are a rustic brown color.
• Spread a bit of melted dark chocolate on the bottom of a mushroom cap, then press the cap onto the top of a stem. Repeat to assemble the remaining mushrooms, then cover with plastic wrap and refrigerate to set completely, about 10 minutes.
• Make the chocolate bark: Add the heavy cream to a small stainless steel pot and bring to a boil over medium-high heat.
• Add the chocolate chips to a medium heatproof bowl. Pour the warm cream over the chocolate and stir until melted completely. Let the ganache cool to room temperature, about 1 hour; it should be thick and have the texture of frosting. Once cool, add ⅓ of the ganache to a piping bag fitted with a ½-inch round tip and the remaining ganache to a piping bag fitted with a 1-inch round tip.
• Make the edible moss: Pulse the pistachios and matcha powder in a food processor until coarsely ground, being careful not to process into a paste. Set aside until ready to decorate.
• Make the buttercream flowers: Divide the buttercream frosting evenly between 5 medium bowls. Add the violet, pink, yellow, avocado, and mauve food coloring to each bowl and stir until well combined. Transfer each color frosting to a separate piping bag fitted with tips to pipe flowers and leaves. Set aside until ready to decorate.
• Assemble the cake: Spread the remaining dulce de leche buttercream over the top of the cake. Using the bag with the ½-inch tip, pipe the ganache in a swirl on top of the cake, starting from the center and working toward the outer edge. Use a fork to swirl the ganache and buttercream together to make the top of the tree stump.
• Using the bag with the 1-inch tip, pipe the remaining ganache onto the sides of the cake and spread to coat completely. Use a fork to draw lines vertically up the sides of the cake for the tree bark.
• Place mounds of edible moss on top of and around the cake, then place the mushrooms around the moss.
• Use the colored frostings to pipe leaves and flowers around the cake.
• Enjoy!

TANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
• In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
• Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
• In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

PEANUT BUTTER TANDY CAKE

Steps:

• Beat eggs until nice and yellow.
• Add other cake ingredients, except peanut butter and beat well.
• Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
• Remove from oven and spread with peanut butter while still hot.
• When cool, frost with icing.
• To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.