cake mix

Bready or Not: Twinkie Cake

Posted by on Jun 3, 2015 in Blog, Bready or Not, cake, cake mix | Comments Off on Bready or Not: Twinkie Cake

The Clockwork Crown is out next week, and that means this is CAKE MONTH on Bready or Not! We start that off with a glorious layer cake that tastes like a fresh version of a Twinkie.

Twinkie Cake

Seriously, that’s what this is. A totally fresh, melt-in-your-mouth version of a Twinkie.

I wanted to make this from scratch because I believe in making my life extra difficult. I found this awesome yellow cake recipe at Mel’s Kitchen. I used the dry ingredients to form my base of the Twinkie Cake.

Twinkie Cake

The good news is that you can make this using a store-bought mix–heck, you could even do it gluten-free!

The marshmallow frosting here is amazing. It’s not overly sweet but it does pack a sugar wallop. Eat a few slices of this and you might have trouble sleeping tonight.

Twinkie Cake

Varied reactions to this cake: “It’s… a Twinkie. That you made?” “Wow.” “You are trying to murder me with diabetes.” “Good grief.” “Don’t tell my doctor I’m eating this.”

Twinkie Cake

One funny note, too. This was at room temperature for a few hours at a party. When it was down to about a quarter of the cake, the top layer kept sliding off. The frosting layers didn’t budge and the yellow cake didn’t even crumble. I kept going over to slide it back into place again because I’m OCD like that.

Finally, I told my husband we had to finish the cake because it didn’t look right.

The things I do.

Yellow cake mix modified from Mel’s Kitchen and Twinkie Cake modified from Confessions of a Cookbook Queen.

Bready or Not: Twinkie Cake

Tastes like a fresh, fluffy version of a Twinkie! Can be made from-scratch or with store-bought yellow cake mix.
Course: Dessert, Snack
Keyword: cake, layer cake
Author: Beth Cato

Ingredients

Homemade dry cake mix:

    (Or disregard this section and use a boxed yellow cake mix)

    • 2 cups white sugar
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups cake flour
    • 1/2 cup nonfat dry milk powder
    • 1 Tablespoon baking powder
    • 1 teaspoon salt

    Add to cake mix:

    • 5.1 oz box instant vanilla pudding large box
    • 2 teaspoons vanilla extract
    • 1 cup water
    • 1/2 cup salted butter 1 stick, melted and cooled slightly
    • 4 large eggs lightly beaten

    Filling/Frosting:

    • 1/2 cup salted butter 1 stick, room temperature
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 7 oz marshmallow creme
    • 3 1/2 cups confectioners' sugar sifted
    • rainbow sprinkles if desired

    Instructions

    • Preheat oven to 350-degrees. Butter or add nonstick spray to 8 or 9 inch round cake pans, then cut out parchment rounds to place inside each pan, then butter or spray again.
    • Combine the dry ingredients of the cake mix (this can be done a day or two ahead of time) or open up a box of yellow cake mix.
    • In a large bowl, combine the eggs and butter. Slowly add the cake mix (homemade or store bought), pudding mix, vanilla extract, and water. Beat on medium for a minute or so, until it's smooth and thick.
    • Spread batter in the prepared pans. Bake for 20 to 25 minutes, until top is spongy to the touch and/or it passes the toothpick test.
    • Cool cakes in pans for a few minutes, then gently run a plastic knife around the edge. Turn cakes out onto wire racks, remove the parchment, and let them completely cool.

    For frosting/filling:

    • In a mixer, beat together the butter and vanilla extract. Add the jarred marshmallow crème and beat until smooth. Slowly add the powdered sugar and then pour in the heavy cream. Put the mixer on high and beat for a minute or two, until the frosting is light, smooth, and fluffy.
    • To assemble the cake, dab some frosting on the cake plate and set the bottom cake layer on top. The frosting dabs will act like glue. Note that this cake doesn't have frosting on the sides. Place about half the marshmallow frosting on the cake layer and even it out. Place the second cake layer on top. Dollop on the rest of the frosting and swirl it to be all pretty. Add sprinkles on top. Store in fridge.
    • OM NOM NOM!

     

    Twinkie Cake

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    Bready or Not: Lemon Bars

    Posted by on Apr 29, 2015 in Blog, Bready or Not, cake mix, lemon | Comments Off on Bready or Not: Lemon Bars

    I present to you one of my favorite stand-by recipes, one of the first that I mastered as a newlywed.

    Lemon Bars

    I originally featured this recipe on Bready or Not back in 2012. I didn’t have as many blog readers then, and my pictures sucked, so I decided it was time to share the recipe again. It’s worthy of the repeat.

    Lemon Bars

    There’s a lot to love about the recipe. It’s quick and easy to make. Lemon or yellow cake mix forms the base; there’s no major taste difference between the two. You get to smash up crackers, which is fun.

    Lemon Bars

    Cake mix and cracker crumble.

    The resulting taste is a mix of lemon, a touch of sweetness, and saltiness, and it works so well. I’ve tried other lemon recipes that have a thicker custard layer, and they don’t keep or travel well. These do. They should be chilled, but they remain solid to pack in a lunch or to bring to a potluck.

    Lemon Bars

    Smooth mix of condensed milk, lemon juice, and egg yolks.

    These are really the perfect summer dessert. Lemony, sweet, salty. Cool to the tongue.

    Plus, they are pretty–ah, the pictures turned out so much better this time around! See? These lemon bars are downright photogenic AND delicious.

    Originally posted on Bready or Not in 2012; based on recipe from a Real Lemon juice advertisement.

    Lemon Bars

     

    Bready or Not: Lemon Bars

    Easy and portable lemon bars made using a box of cake mix.
    Prep Time15 mins
    Course: Dessert, Snack
    Keyword: bars, cake mix, lemon
    Author: Beth Cato

    Ingredients

    • 1 box lemon cake mix or yellow cake mix
    • 1/2 cup unsalted butter 1 stick, softened
    • 1 egg
    • 2 egg yolks
    • 2 cups finely crushed saltine crackers whole sleeve of crackers
    • 14 oz sweetened condensed milk
    • 1/2 cup lemon juice

    Instructions

    • Line a jelly roll pan with parchment paper or aluminum foil.
    • Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. Use your fingers to mush it as evenly as possible.
    • Bake 15 to 20 minutes or until golden.
    • With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
    • Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
    • OM NOM NOM!

     

    Lemon Bars

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    Bready or Not: Lemon Cake Batter Fudge

    Posted by on Apr 1, 2015 in Blog, Bready or Not, cake mix, fudge, lemon | Comments Off on Bready or Not: Lemon Cake Batter Fudge

    No foolin’. Back in December, I shared my Cake Batter Fudge to rave reviews. Soon after that, I noted a box of lemon cake mix in my pantry that I needed to use.

    Lemon Cake Batter Fudge

    I got to thinking, “What if…?” I searched on Pinterest and couldn’t find any recipes that used cake mix for lemon fudge.
    Therefore, I resolved to make my own.

    I figured the amount of lemon extract used for a cookie recipe should also work for a fudge recipe. Bingo!

    Lemon Cake Batter Fudge

    The crazy thing about this fudge is that it tastes just like lemon cake and icing all in one. It’s weird in a way, because your brain realizes that the texture isn’t right for either, but the taste nails it.

    No joke!

    Based on my recipe for Cake Batter White Chocolate Fudge.

    Lemon Cake Batter Fudge

    Bready or Not: Lemon Cake Batter Fudge

    Course: Dessert
    Keyword: no bake, quick fudge
    Author: Beth Cato

    Ingredients

    A Bready or Not Original

    • 2 cups + 2 Tbsp lemon cake mix any brand, sifted
    • 2 cups confectioners' sugar sifted
    • 1/2 cup salted butter (1 stick) cut into chunks (or use unsalted and add a pinch of salt)
    • 1/4 cup milk almond milk works
    • 2/3 cup white chocolate chips
    • 3/4 teaspoon lemon extract
    • 1/2 cup rainbow sprinkles/non pareils/jimmies

    Instructions

    • Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.
    • Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.
    • Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate and lemon extract. Add the sprinkles last and stir gently so they don't leak too much color.
    • Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.
    • Fudge will keep upwards of a week in the fridge, if it lasts that long.

    OM NOM NOM

       

      Lemon Cake Batter Fudge

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