Best Snake Cake With Venom Glaze Recipes

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M'HANNCHA (SNAKE CAKE)



M'hanncha (Snake Cake) image

Provided by Krystina Castella

Categories     Cake     Nut     Dessert     Bake     Vegetarian     Tree Nut     Almond     Spice     Chill     Cinnamon     Phyllo/Puff Pastry Dough     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 cake (serves 6 to 8)

Number Of Ingredients 21

Orange-Almond Paste
3 cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon orange-flower water
1 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
Assembly
12 (12- by 17-inch) sheets phyllo dough
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
1/2 teaspoon cinnamon
Toppings
1/4 cup confectioners' sugar
4 teaspoons ground cinnamon
1/4 cup sliced almonds

Steps:

  • To Make the Orange-Almond Paste:
  • Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
  • Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
  • To Assemble the Cake:
  • Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
  • Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
  • Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
  • Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
  • To Bake:
  • Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
  • To Serve:
  • Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

SPICED SNACKING CAKE



Spiced Snacking Cake image

Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 14

1/4 cup plus 2 tablespoons safflower oil, and more for pan
2 1/4 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 large egg plus 1 large egg yolk, room temperature
3/4 cup sour cream
2 1/4 teaspoons pure vanilla extract
4 1/2 tablespoons whole milk, room temperature
3/4 cup confectioners' sugar
1 vanilla bean, split and seeds scraped
1 1/2 teaspoons to 1 tablespoon grated lemon zest, plus 1 to 3 tablespoons fresh juice

Steps:

  • Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
  • In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
  • Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
  • In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
  • Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

SLINKY THE SNAKE (CAKE)



Slinky the Snake (cake) image

This is such a cute Idea for Halloween or a reptile themed birthday party. I made one for halloween! I have not included the time it takes to make the cakes.

Provided by CookbookCarrie

Categories     Dessert

Time 15m

Yield 30 serving(s)

Number Of Ingredients 6

2 10 inch bundt cake (any flavor you like)
2 (16 ounce) cans white frosting
food coloring
1 cup semi-sweet chocolate chips
1 red fruit roll-ups or 1 fruit leather
assorted decorative candies

Steps:

  • You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically.
  • Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue.
  • Tint your frosting whatever color you'd like your snake to be.
  • I did a green color.
  • Frost entire length of cake with the colored frosting, frosting halfway down the sides.
  • If you do the whole thing you'll need another can or two of frosting.
  • Place the chocolate chips in a zip bag.
  • Microwave on MEDIUM (50%) power for 20 to 30 seconds.
  • Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted.
  • Clip the corner of the bag and use it to make a diamond pattern along the snake's back.
  • cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).

NO-BAKE SNAKE CAKE



No-Bake Snake Cake image

added for Green Eggs and Ham beverage tag March 08 You will need a 40cm x 55cm cake board Rollettes are small sponge roll cakes. Look for them in the bread area of your supermarket. The tounge is really an Allan's red snake but it wouldn't execept it so i put in as gummy worms. you need 1 1/2 serves of Recipe#290260

Provided by Sonya01

Categories     Dessert

Time 20m

Yield 1 cake

Number Of Ingredients 8

2 (250 g) jelly sponge rolls, see note (250g packets sponge jelly rollettes )
yellow food coloring
green food coloring
yellow smarties candies
green smarties candies (for eyes and scales)
1 piece licorice (for eyes and nostrils, small piece liquorice)
1 gummy worms (for tongue, Allan's red jelly snake)
icing (see recipe Icing for the No-Bake Snake Cake for icing for the no-bake snake cake)

Steps:

  • Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
  • Use trimming from head and tail and remaining rollettes to fill in the gaps.
  • Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
  • Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.

Nutrition Facts :

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