SNICKERDOODLE CAKE
A classic vanilla cake with a twist! This recipe was actually a creative mistake. I was trying to make up a decadent chocolate cake, and had already added in the cinnamon, when I discovered that I was out of cocoa powder! I decided to continue to make this recipe and was shocked when it turned out! This recipe is pretty special to me because it was the very first recipe I actually made up myself. The honey in the frosting adds a hint of an interesting sweetness, even though with a teaspoon you can't taste it. For a more obvious honey flavor, add up to 1/3 cup (or to taste) of honey.
Provided by Jessica13
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
- Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
- Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
- Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.
Nutrition Facts : Calories 509 calories, Carbohydrate 76.3 g, Cholesterol 106.2 mg, Fat 21 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 577.5 mg, Sugar 56.4 g
APPLE SNICKERDOODLE DUMP CAKE
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.
SNICKERDOODLE CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: white cake mix, cinnamon, oil, eggs, cinnamon sugar
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
- Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 15 grams
SNICKERDOODLE CAKE
If you love snickerdoodle cookies then you will love this moist delicious cake. The cinnamon gives this cake a wonderful flavor. This is now our most favorite cake in the house. The smell while it's baking is intoxicating:)
Provided by raaschs63
Categories Dessert
Time 42m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (I always check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:.
- BUTTER CREAM FROSTING.
- 8 Tbls. (or 1 stick) butter (slightly softened).
- 3 ¾ cups confectioners` sugar.
- 3-4 Tbls. Milk (I used 4 Tbls.).
- 1 teas. vanilla extract.
- 1 teas. Cinnamon.
- Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake. ENJOY!
Nutrition Facts : Calories 603.6, Fat 26.5, SaturatedFat 13.6, Cholesterol 107.7, Sodium 543.5, Carbohydrate 87.8, Fiber 0.9, Sugar 73.9, Protein 5.4
SNICKERDOODLE CAKE
This comforting layered cake tastes just like the classic cookie!
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
- Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
- Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
- Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
- To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.
JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING
This recipe is one from my friend Jackie. It sure sounds good to me! Prep time is approximate and includes the cooling time of the cake, and the time frosting is in the fridge.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Snickerdoodle Cake:.
- Preheat oven to 350. Grease and flour two 9" round cake pans.
- Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
- Mix for 3 minutes scraping sides as needed.
- Divide batter between pans. Place in oven side by side.
- Bake until they are golden brown. About 27-29 minutes.
- Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
- Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
- Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
- Cinnamon Buttercream Frosting:.
- Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
- Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
- Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
- Blend in up to 1 tablespoon milk if the frosting seems too stiff.
SNICKERDOODLE COFFEE CAKE
A soft and chewy coffee cake--like the inside of a snickerdoodle cookie!
Provided by mellysuzanne
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Sift together flour, baking powder, 1 teaspoon cinnamon, and salt in a bowl. Set aside.
- Combine 2 cups sugar and shortening in a bowl; beat with an electric mixer until fluffy. Add eggs and vanilla; mix well to combine. Pour in flour mixture and milk in batches, alternating between the two and mixing well after each addition. Pour batter into the prepared baking pan and spread out batter towards the edges.
- Mix brown sugar, 3 tablespoons white sugar, and 2 teaspoons cinnamon together in a small bowl. Sprinkle topping evenly over the cake.
- Bake in the preheated oven for 30 minutes; remove and pour melted butter evenly over the cake. Return to oven and bake until a toothpick inserted into the center comes out clean, about 5 minutes more.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 50.3 g, Cholesterol 25.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 160.2 mg, Sugar 34.8 g
SNICKERDOODLE COOKIES WITH BETTY CROCKER CAKE MIX...B.C.
IT WAS MY GRANDDAUGHTER JULIA'S 7th BIRTHDAY 'TODAY' ON 9-7-2011..WHEN WE WENT DOWN FOR THE NEW GRANDBABY TO BE BORN WE STOPPED BY MY DAUGHTER'S HOUSE TO TAKE GIFTS, "SNICKERDOODLE MUFFINS AND COOKIES" TO THEM FOR THE B-DAY. A bit of history on the Snickerdoodle Cookie: "This sweet little cookie with the whimsical name...
Provided by Straws Kitchen(*o *)
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain). TIP: be sure to add butter a little at a time so dough doesn't get too sticky to handle.
- 2. Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet. TIP: for Super Snickerdoodles, shape dough into 1 1/2-inch balls and place them 3 inches apart on the cookie sheet; bake 12 to 14 minutes. You'll get about 26 large cookies (regular size yields about 30, even smaller you get about 36).
- 3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling racks. TIP: also, French vanilla cake mix is a great stand-in for the white cake mix.
- 4. NUTRITIONAL INFORMATION: Serving (1 Cookie)Calories 70 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g), Protein 0g; Percent Daily Value*:Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 0.00%; Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
- 5. TIP: add a little bit of cream of tartar to give them a more authentic snickerdoodle flavor.
- 6. ...a bit of history on Snickerdoodle Cookies. WIKI..The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. "snail noodles")[3], a kind of pastry. A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail shape.[4] Yet another hypothesis suggests that the name has no particular meaning or purpose [5] and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names
SNICKERDOODLE-BUNDT CAKE
I love coffee cakes and this recipe is my beloved family favorite. Some people tell me it tastes like a snickerdoodle, others say it's the best coffee cake they ever tasted. This cake needs no frosting, there is a crispy sugary shell that forms on top with a moist cake and cinnamon struesal center .(See my photos, I've tried to capture the inside and out) Traditional Bundt cakes serve 12 but you can serve 18 with this one just cut the slices a little thinner..... but you might want a huge piece after your house smells like a gigantic snickerdoodle cookie while it's baking!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 18 sliced thinner than traditional
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
- Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
- Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
- Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
- Share with your family and friends and they will think you are the bomb!
Nutrition Facts : Calories 324.8, Fat 13.7, SaturatedFat 8.2, Cholesterol 64.8, Sodium 147.2, Carbohydrate 48.2, Fiber 0.6, Sugar 34.6, Protein 3.2
SNICKERDOODLE CAKE WITH CINNAMON CREAM CHEESE FROSTING
All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.
Provided by Stephanie Wise
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
- In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
- Meanwhile, in large bowl, stir together Frosting ingredients.
- Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.
Nutrition Facts : ServingSize 1 Serving
SNICKERDOODLE COFFEE CAKE
This is a favorite in my family. If you like the cookies, you just die for the coffee cake. Best when served warm.
Provided by tinkerday
Categories Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, sugar, baking powder, salt, cinnamon, milk, margarine and egg.
- Pour into a greased and floured 8 or 9 inch square pan.
- Sprinkle top heavily with sugar. (This gives a crusty top.).
- Bake at 400 degrees for 25 minutes.
Nutrition Facts : Calories 200.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 22.6, Sodium 243.8, Carbohydrate 34.4, Fiber 0.8, Sugar 22.2, Protein 2.7
SNICKERDOODLE COOKIE CAKE
If you've never made a cookie cake, you're in for a treat. This cinnamon-kissed iteration is surprisingly easy to assemble!
Provided by Annalise Sandberg
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.
- Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.
- Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.
- In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.
- Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.
- Store covered at room temperature, and use within a few days.
Nutrition Facts : Calories 1190, Carbohydrate 167 g, Cholesterol 175 mg, Fat 11, Fiber 0 g, Protein 4 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 125 g, TransFat 2 g
SNICKERDOODLE POKE CAKE
Try your favorite snickerdoodle cookie flavors in a cake with this simple poke cake recipe.
Provided by Annalise Sandberg
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
- Use wooden dowel or skewer to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.
- Spread with whipped topping. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g
SNICKERDOODLE CAKE WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
- Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
- Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
- Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
- Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.
Nutrition Facts : Calories 362 calories, Carbohydrate 60.3 g, Cholesterol 54.7 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 262.3 mg, Sugar 42.3 g
SNICKERDOODLE CAKE II
A quick and easy crumb cake with a cinnamon sugar topping.
Provided by JANET BUMGARNER
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
- In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes.
- Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 36.6 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 126.6 mg, Sugar 17.7 g
SNICKERDOODLE RUM IGLOO CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 16 to 20 servings
Number Of Ingredients 28
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
- Whisk the flours, cinnamon, baking powder and salt together in a large bowl and set aside.
- Cream the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time until just combined, then add the vanilla. Combine the milk and rum in a measuring cup, then alternate adding the dry ingredients and milk mixture to the butter mixture in two additions each. Beat until combined.
- Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes. Let cool on a wire rack until cool enough to handle, then turn the cakes out onto the wire rack to cool completely.
- For the decoration: Meanwhile, put the white melting candies and coconut oil in a medium heatproof glass or metal bowl that fits over a small saucepan without touching the bottom. Fill the saucepan with a couple of inches of water and place over medium heat. Place the bowl of white melts over the top and melt until smooth.
- Pour a small amount of the white chocolate into a 6- to 7-inch plastic chocolate dome mold and swirl the mold to coat the inside completely in a thin layer. Place in the refrigerator for 1 minute. Remove and spoon 1/4 cup more white chocolate into the mold. Using the back of the spoon, smooth the white chocolate all around the inside to create a thicker layer; refrigerate for 1 to 2 minutes. Repeat this process 2 more times, so that you have a solid white chocolate layer in the mold. Leave in the refrigerator while you finish assembling the cake. Place any leftover melted chocolate in a disposable pastry bag or resealable plastic bag.
- To make the penguins, form a ball of black gum paste about the size of a golf ball. Using the insides of your palms or the tabletop, gently roll one end to form the ball into a egg shape. Orienting the pointier side of the egg up, make a small snip with a sharp pair of scissors on one side of the egg, close to the bottom, and use your finger to lift the snip up to form a wing. Repeat directly across from this snip on the other side to make the second wing. Repeat the making egg shapes and snips 3 times for 3 more penguins.
- Take a small amount of white gum paste and roll it out thinly, dusting with cornstarch so it doesn't stick to your surface. Cut out 4 small teardrops with a cutter or very sharp paring knife. Trim a small V-shaped notch from the tip of each white teardrop. Brush a small amount of vodka on one side of a white shape and adhere to the front of a black penguin body. Repeat with the remaining penguins.
- Split the orange melting candies in half, then gently press the body of the penguin onto 2 of the orange melt halves to position them for feet. Lift the penguin off and brush the foot indents with vodka, then press the penguin gently back on top of the orange melts to adhere. Repeat with the remaining penguins. Cut the sour belts in half lengthwise, then cut into 6-inch strips. Tie one in a loose knot and drape around a penguin's head; tighten as needed, then trim to the desired length. Repeat with the remaining penguins. Press an orange chocolate-covered sunflower seed into each head to create a beak on each penguin. Use edible markers to draw eyes on each.
- Level both cake layers using a serrated knife. Flip one round upside down and secure to a 12-inch round silver cake board set on a cake turntable with a dollop of Frosting. Spread an even layer of Frosting (about 1/2 cup) over the top of the cake layer. Flip the second cake layer upside down and place atop the Frosting. Frost the entire cake with a thin even coat of Frosting. If your Frosting has picked up a lot of crumbs, refrigerate the cake 30 minutes. Generously frost the cake with a second layer of Frosting, using an offset spatula to create swirls and snow drifts.
- Remove the chocolate mold from the refrigerator and invert onto a clean work surface, using the edges of the mold to lift it off. Use a sharp paring knife to cut a broken-looking hole into the front of the igloo. Place the chocolate dome on top of the cake, positioning it close to one edge. Snip a very small bit of the tip off the end of the pastry bag with the white chocolate. Create 'ice bricks' on the igloo by piping horizontal lines at 1-inch intervals around the dome (put the pastry bag back in the microwave for a couple of seconds if it gets too hard to pipe). Then pipe in staggered vertical lines to create the bricks.
- Add more Frosting where you wish to make snow drifts against the igloo and around the bottom of the cake. Place your penguins on top and along the sides of cake.
- Place the sugar and 3/4 cup water in a saucepan and stir until dissolved. Bring to a boil over medium heat.
- Meanwhile, put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment and beat to stiff peaks. With the mixer on low, stream in the boiled sugar syrup, then add the vanilla and turn the mixer to high. Beat for 7 minutes.
PUMPKIN SNICKERDOODLE BUNDT® CAKE
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Provided by Kim
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
- Mix brown sugar and cinnamon together for the filling. Set aside.
- Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
- Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g
SNICKERDOODLE CAKE MIX COOKIES
Cookies are great for any occasion, even better if they are simple! These Snickerdoodle Cake Mix Cookies are so easy to make and are fluffy, buttery and bursting with that lovely cinnamon sugar flavor.
Provided by Camille
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together dry cake mix, melted butter, and egg until a dough forms.
- In a separate small bowl, mix together sugar and ground cinnamon.
- Roll dough into 1" balls and roll in the bowl of cinnamon and sugar. Place dough on cookie sheet about 2 inches apart.
- Bake for 8-10 minutes (be sure not to overcook) and remove from cookie sheet onto wire rack to finish cooling.
Nutrition Facts : Servingsize 1 serving, Calories 1536 kcal, Fat 116 g, SaturatedFat 70 g, Cholesterol 244 mg, Sodium 6067 mg, Carbohydrate 124 g, Sugar 50 g, Protein 5 mg
SNICKERDOODLE (COFFEE) CAKE
This is one of my husband's favorite Coffee Cakes. He has a few!! I also made this for my Mother-In-Law and she loved it!!
Provided by Nikki Kate
Categories Breads
Time 20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8 inch square pan.
- Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside.
- In a large bowl mix flour, baking powder, 1/2 cup sugar and 1/2 teaspoon ground cinnamon. Cut in shortening to a fine grain.
- In a separate small bowl beat egg, then pour in milk and mix together.
- Beat into dry mixture with minimum of strokes.
- Spread batter into prepared pan and sprinkle with topping.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
Nutrition Facts : Calories 237.1, Fat 8.5, SaturatedFat 2.9, Cholesterol 29.7, Sodium 128.2, Carbohydrate 36.7, Fiber 0.8, Sugar 16.8, Protein 3.9
SNICKERDOODLE COFFEE CAKE
My sons have always loved snickerdoodle cookies and I was lucky enough to find this recipe for snickerdoole coffee cake. I love the recipe because I usually have everything on hand and I like thats its very easy to make. Its great for breakfast or a snack. My sons enjoy it with cold milk, I like it with hot tea or coffee. I hope...
Provided by Eileen Hineline
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Mix all the above in a bowl.Do not add your topping ingredients to the bowl.
- 2. Pre-heat your oven to 400 degrees. Use a non-stick baking spray(I use Bakers joy)to coat your 9" square pan(I have used a 9" round cake pan too).
- 3. With a rubber spatula, put your batter into the pan,set aside.
- 4. Now its time for your topping.Take 3/4th Cup sugar and 1 Tablespoon of ground cinnamon and put into a small bowl,mix well together. Sprinkle over your batter,make sure batter is covered well.
- 5. Place the pan into the oven. 400 degrees and bake for 25 minutes or till tested done. when done, remove the cake and let cool for about 10-15 minutes.
- 6. Best served warm. great with cold milk,hot tea or coffee. Great as an easy breakfast or snack. Enjoy!
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