Best Sand Cake Recipes

SAND CAKE

Steps:

• Pulse vanilla wafer cookies in a food processor in batches until finely ground.
• Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth. Add milk and vanilla pudding mix; beat on low speed until smooth. Fold in whipped topping with a spatula.
• Layer wafer cookie crumbs and pudding mixture in a large bowl.

SAND "CAKE"

Steps:

• Crush wafers in large sealable plastic bag with rolling pin. (Or, process in food processor or blender until finely crushed.).
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed wafers. Spoon into 13x9-inch dish; sprinkle with remaining crushed wafers.
• Refrigerate 1 hour or until ready to serve. Decorate with fruit snacks. Store leftover dessert in refrigerator.

SAND CAKE

Steps:

• NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
• Preheat oven to 375 F (190 C).
• Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
• Melt butter without browning. You will need it to be liquid, put barely warm.
• Mix flour and cornstarch.
• Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
• Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
• Sift flour/cornstarch over egg mixture.
• Pour barely warm butter over eggs/flour.
• With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
• Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
• Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
• Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
• NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).

YELLOW BUTTER CAKE FOR VANILLA-PECAN SAND CASTLE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square cake pan. Line bottom with parchment paper; butter parchment. Dust pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt together into the bowl of an electric mixer fitted with the paddle attachment.
• Add eggs, milk, and vanilla to flour mixture. Mix on low speed until almost combined. Mix in the melted butter. Raise speed to medium. Mix until smooth, about 30 seconds.
• Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Run a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let cool completely. If using cake for the Vanilla-Pecan Sand Castle, wrap cake in plastic, and refrigerate until cold, up to 2 days (or freeze up to 1 week).

GREAT GRANDMA KLEIN SAND TORTE ( GERMAN POUND CAKE) RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 350. Grease and flour a Bundt Pan. (I use Baker's joy for greasing and flouring) 2.Beat Egg whites in an electric mixer till stiff and stiff peaks form when beaters are lifted, put aside 3. In separate bowl, Cream butter in an electric mixer, once creamed add sugar and egg yolks, beat till light and fluffy 4.Add flour and milk, starting and ending with flour , beating on low speed of mix master. Once combined add lemon rind, beat till combined 5.Fold in egg whites, once combined, place mixture in a prepared Bundt pan 6.Bake for one hour at 350 till Golden and toothpick comes out clean 7. Place on wire rack to cool, when cool invert on to cake plate, dust with confectionary sugar if desired prior to serving

SAND CAKE

Steps:

• Preheat the oven to 350°F. Smear the bottom, sides, and cone of an 8- or 9-inch tube pan with butter and sprinkle with bread crumbs; invert the pan over the sink to remove excess crumbs. Set aside.
• Mix together the flour, cornstarch, baking powder, salt, and spices and set aside. Using an electric mixer, cream the butter with the granulated sugar until light and fluffy, 5 minutes or so. Add the eggs one at a time, continuing to beat. Add the vanilla and beat for another 30 seconds.
• Remove the bowl from the mixer and add the dry ingredients all at once; mix, by hand, until they are well incorporated but no longer. Pour and scrape the batter into the prepared pan; rap the pan sharply against the counter to eliminate any lingering pockets of air. Bake for 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
• Remove the cake from the oven and let it rest for a couple of minutes. Run a knife around the edge, cover the pan with a rack, and invert the rack and pan. Cool before serving plain, with whipped cream, or sprinkled with confectioners' sugar if desired.

NORTH CAROLINA SAND CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Mix cake according to box directions.
• 3. Add 1 package of morsels and pecans to batter.
• 4. Bake in greased and floured 13x9x2 inch baking pan for 35-40 minutes.
• 5. Test for doneness.
• 6. Frosting: Melt margarine & 1 pkg morsels. Add sugar & 1 cup nuts. Add milk, if needed, so icing will drizzle over cake easier.

SAND CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars together thoroughly.
• Add eggs one at a time, beating thoroughly after each addition.
• Sift starch, cake flour and baking powder together and add, mixing thoroughly.
• Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
• When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

SHERRY CAKE (OR SAND CAKE)

Steps:

• Cream together the margarine and sugar.
• Beat in three eggs one at a time.
• Fold in flour, ground almonds and ground rice.
• Add sherry.
• Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
• Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.

FAMILY FUN'S SAND CASTLE CAKE C/O --TASTY DISH--

Steps:

• Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
• Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
• Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
• Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
• Servings estimated.

SAND CASTLE CAKE

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Bake cake as directed on package. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2- Mix brown sugar, granulated sugar and cracker crumbs in medium bowl cover and set aside. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.3- Cover large flat tray or piece of cardboard with blue plastic wrap, blue foil or aluminum foil. Arrange cake pieces on tray as shown in diagram. Frost cake, attaching pieces with small amount of frosting. Sprinkle entire cake with about 1 cup brown sugar mixture to coat.4- Spread outside of ice-cream cones with thin layer of frosting. (Place cones over fingers to frost.) Roll cones in brown sugar mixture to coat place upside down on top of towers. Arrange cookies around base of cones. Arrange gumdrops along top edges of castle. Press flat candies into side of castle.5- Break graham cracker in half. Place one half in center of lower portion of castle to form door. Break off two pieces of candy bar. Place one piece on each side of graham cracker to resemble opened doors. Reserve remaining candy bar for the drawbridge.6- Spread remaining frosting on covered tray in front of castle. Sprinkle with remaining brown sugar mixture to create a beach, leaving space between the castle and the sand for a moat. Place drawbridge across, and arrange fish in moat. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 695 (Calories from Fat 280) Fat 31g (Saturated 17g) Cholesterol 55mg Sodium 370mg Carbohydrate 100g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 6%.Betty's Tip: Make flags for your castle with chewy fruit snack rolls. Cut fruit snack into triangle shapes, and wrap around toothpicks. Insert 1 flag in tip of each cone (cut off tip of cone if necessary). If blue plastic wrap or foil is unavailable, create the moat using canned blue decorating frosting or a tube of decorating gel.Cutting and Assembling Sand Castle Cake* Cut cake crosswise in half. Cut 1 half into 3 equal pieces. Cut center piece in half to make 2 small squares. Trim squares, using a sharp knife, to round the cut edges. (These pieces will be the tower bases.)* Place piece 1 on center of tray. Place pieces 2 and 3 on top of piece 1. Place pieces 4 and 5 at front corners of cake so they extend beyond front edge.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUCKET-OF-SAND CAKE

Steps:

• Cut cake into one-inch cubes. Arrange cubes into a new 8 or 9-cup plastic sandpail, alternating with layers of applesauce. Sprinkle wafer crumbs over top for "sand" and garnish with candies. Serve with a new plastic sand shovel. Tip: Decorate servings of Bucket-of-Sand Cake with tasty gummy sea creatures. Shop candy stores for colorful seahorses, dolphins and starfish...what fun!

SAND CAKE RECIPE

Steps:

• How to Make It Make the "sand" by crushing the Nilla Wafers with a potato masher or in a food processor. With a mixer, combine the Cool Whip, cream cheese, pudding mix, milk, and vanilla. Layer a fifth of the crumbs in the bottom of a large, clean sand pail. Top with a third of the pudding mixture, then a layer of crumbs. Continue layering, ending with crumbs. Cover and refrigerate at least 30 minutes. Decorate with the candy shells.