Best Carnival Cake Recipes

CARNIVAL FUNNEL CAKE MIX

Steps:

• In a mixing bowl, combine all the ingredients; transfer mixture to a plastic zip-top bag or air-tight glass jar.
• Include the following instructions: in a mixing bowl, beat 1 large egg and 1 cup milk; add in funnel cake mix and beat until smooth.
• In a frying pan, heat oil (1-inch depth) until 375 degrees.
• Pour batter, 1/2 cup at a time through a funnel into the hot oil with a circular motion to form a spiral.
• Fry until golden; turn to fry the other side.
• Remove funnel cake to drain on paper towel lined plate.
• Repeat with remaining batter.
• Sprinkle with powdered sugar while warm.
• Note: takes a little practice to get the hang of it.

FLORENTINE CARNIVAL CAKE (SCHIACCIATA ALLA FIORENTINA)

Steps:

• Lightly brush sides and bottom of an 11 x 7 x 1 1/2-inch baking pan with olive oil.
• Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs. Blend at medium speed until smooth and well combined.
• Add the remaining 1/4 cup plus 2 tablespoons of olive oil, the orange zest, and cinnamon, blending until oil is incorporated into dough. This mixture will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or a large towel and put it in a warm place (75 to 80° F, no drafts) for 1 1/2 hours to allow dough to rise.
• Using mixer (or processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar until fully incorporated. It should form a smooth, yet loose ball. Scrape mixture into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in that warm place again until it rises to the edge of the pan, approximately 8 hours.
• Preheat oven to 400° F. Bake dough until golden, about 10 to 12 minutes. Remove from oven, run a knife around the edge of the pan. Let it cool for 10 minutes. Then, with a decisive motion, slam the pan on a counter to dislodge cake.
• Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.

MELTING CHOCOLATE CAKE (FROM CARNIVAL CRUISE LINES)

Steps:

• Melt chocolate and butter together.
• Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
• Add egg mix to the melted chocolate mix.
• Pour mixture in individual ramekin cups.
• Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
• To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.

CARNIVAL'S FLOURLESS CHOCOLATE CAKE

Steps:

• Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
• Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
• Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
• Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
• Bake at 375 degrees for 25 minutes. DO NOT OVERBAKE. Let stand in pan on a wire rack 10 minutes before removing sides of pan.

CARNIVAL'S FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 375.
• Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.
• Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
• Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
• Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
• Bake for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

CARNIVAL ICE CREAM CAKE

Steps:

• Tear cake into bite-size pieces. Divide among 3 bowls. Sprinkle strawberry drink mix over cake in 1 bowl, orange over the second and black cherry over the third. Toss each lightly with fork until cake pieces are well coated with drink mix.
• Line 10-inch tube pan with foil. Place strawberry cake pieces in pan; spoon strawberries (with liquid) onto cake. Spread one-third of the ice cream over the strawberries. Repeat layers with orange cake pieces, peaches (with liquid), half the remaining ice cream, the black cherry cake pieces, raspberries (with liquid) and remaining ice cream. Cover and freeze 12 to 24 hours until almost ready to serve.
• About 60 minutes before serving, place cake in fridge. About 30 minutes before serving, unmold on chilled plate; remove foil. Serve immediately.

CARNIVAL CAKE

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut 2 rounds of parchment paper to line bottoms of 2 (10-by-2-inch) round cake pans. Butter pans; line with parchment. Butter parchment. Dust pans with cocoa; tap out excess.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into bowl of an electric mixer. With mixer on low, add eggs, buttermilk, the hot water, oil and vanilla; mix until smooth, about 2 minutes.
• Divide batter evenly between pans. Bake, switching positions of pans halfway through, until a cake tester comes out clean, about 1 hour.
• Let cool in pans on wire racks 20 minutes. Run a knife around edges of cakes; unmold. Let cool completely on racks.
• Place 3 cups buttercream in each of 2 bowls; stir yellow food coloring into one, and red food coloring into the other. Transfer each to a pastry bag fitted with a ribbed tip (such as Ateco #48).
• Trim tops of cakes to be level. Spread a thick layer of white buttercream evenly on top of one layer. Add second layer, cut side down. Frost top and sides of assembled cake with a thin layer of white buttercream. Refrigerate cake 30 minutes. Smooth final layer of white buttercream on top of cake. With the ribbed side of tip, pipe alternating lines of red and yellow buttercream on sides of cake, and press candies around top and bottom edges.

CARNIVAL CAKE

Steps:

• grease or oil the bottom of a 6x9 inch pan. Place 1/2 of any boxed cakemix in the bottom of the pan. Open a large an of peaches, pears, or fruit cocktail. (your choice) Pour the fruit and its juice on top of the dry cake mix until moistened. Add the remaining cake mix on tip. Bake for 35 minitues or until golden brown. 350 degrees. Serve warm.

CARNIVAL ICE CREAM CAKE

Steps:

• Tear cake into bite-size pieces. Divide among 3 bowls. Sprinkle strawberry drink mix over cake in 1 bowl, orange over the second and black cherry over the third. Toss each lightly with fork until cake pieces are well coated with drink mix.
• Line 10-inch tube pan with foil. Place strawberry cake pieces in pan; spoon strawberries (with liquid) onto cake. Spread one-third of the ice cream over the strawberries. Repeat layers with orange cake pieces, peaches (with liquid), half the remaining ice cream, the black cherry cake pieces, raspberries (with liquid) and remaining ice cream. Cover and freeze 12 to 24 hours until almost ready to serve.
• About 60 minutes before serving, place cake in fridge. About 30 minutes before serving, unmold on chilled plate; remove foil. Serve immediately.