Brainy Cake Recipes

BRAINY CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 2-qt. ovenproof bowl. In a large bowl, combine cake mix, water, oil, eggs and mayonnaise; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared bowl., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in bowl 10 minutes before removing to a wire rack to cool completely. Place on a serving plate., In a small bowl, combine frosting and food coloring. Pipe over cake.

BRAINY BREAKFAST

Steps:

• Place all ingredients in a bowl and stir to combine.

CAKE POP BRAINS

Steps:

• Combine the cake and frosting in a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth and holds together when pressed in your fingers. (Add more frosting a teaspoon or so at a time, if needed, to reach the desired consistency.) Set aside.
• Put about two-thirds of the candy melting wafers or ruby chocolate in a double boiler. Heat, stirring, until almost melted (a few remaining chunks is okay). Add the remaining candy melting wafers or chocolate in 2 or 3 additions, stirring to melt. (For ruby chocolate, the melted chocolate should read 110 degrees F on an instant-read thermometer, then cool to 80 degrees F once the last third of the chocolate is stirred in.)
• Divide about two-thirds of the melted candy mixture among eight 2-inch-wide silicone brain molds and use a small brush to evenly coat each mold, making sure the sides and bottoms are well covered and no part of the mold shows through. Pop into the refrigerator for a few minutes for faster setting (don't refrigerate for too long or they can crack when unmolding).
• Combine the jam and a few drops of red food coloring, just to intensify the color, in a small bowl. Stir in a few drops of water, if needed, so the jam is fluid but not runny.
• When the shells are set, divide the jam among the cavities. Mold the cake mixture into balls and press into the molds. Use a sharp paring knife to shave the cake so it's flush with the top of the molds. Smooth the remaining melted candy mixture over top to cover the cake completely. Let set at room temperature, at least 40 minutes (or refrigerate for a few minutes for faster setting).
• Gently press the brains out of the molds and serve.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

BRAIN CUPCAKES

Steps:

• One-Bowl Chocolate Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
• Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
• Swiss Meringue Buttercream: Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
• Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
• Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
• Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
• To decorate, use a medium round tip (such as Ateco #12) to pipe a mound of buttercream in the center of cupcake, then outline and pipe a brain design over it.