Best Creamsicle Crepe Cake Recipes

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GIANT CREAMSICLE CAKE



Giant Creamsicle Cake image

There's nothing quite like an old-school Creamsicle from the ice cream truck - except maybe this jumbo version! To make the giant pop, we sandwiched orange sherbet between two layers of vanilla cake and covered it in a homemade marshmallow fondant. The oversize stick is just a wooden spatula!

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 slices of cake

Number Of Ingredients 8

1 15- to 16-ounce box vanilla cake mix (plus required ingredients)
1 1 1/2-quart rectangular carton orange sherbet
1 16-ounce tub white frosting
1 10-ounce bag mini marshmallows
1/4 cup water
Red and yellow food coloring
2 1-pound boxes confectioners' sugar
4 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
  • Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
  • Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
  • Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
  • Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
  • Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
  • Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
  • Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
  • Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

BEST ORANGE CREAMSICLE CAKE



Best Orange Creamsicle Cake image

This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 (18 ounce) box orange cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (6 ounce) box orange Jell-O
1 1/2 cups hot water
1 cup cold water
8 ounces cream cheese, softened
1 (3 1/2 ounce) box vanilla instant pudding mix
1 (3 1/2 ounce) box orange Jell-O
1 cup milk
1 teaspoon vanilla extract
8 ounces Cool Whip, thawed

Steps:

  • Bake cake as needed in 9x13-inch pan.
  • When baked and cooled, poke holes all over cake with meat fork.
  • Mix large box of Jello with the waters and just let it start to set up.
  • Slowly pour over the cooled cake and allow to run into holes all over cake.
  • Chill cake until Jello is set.
  • In large bowl, cream the cheese until creamy.
  • Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
  • Fold in Cool Whip.
  • Spread on cake and chill until served.
  • Enjoy!

CRêPES CAKE



Crêpes Cake image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield 12 servings

Number Of Ingredients 18

4 cups all-purpose flour
4 cups whole milk, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
8 large eggs, at room temperature
Cooking spray
One 8-ounce block cream cheese, at room temperature
3 cups heavy cream
1 cup sour cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
One 26.5-ounce jar chocolate-hazelnut spread
Powdered sugar, for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish

Steps:

  • To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
  • Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
  • To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
  • To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
  • To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.

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