Buttercream Filling For A Hoho Cake Recipes

HO HO CAKE

Steps:

• Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
• Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
• In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

VANILLA BUTTERCREAM FILLING

Steps:

• Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.

HO HO CAKE

Steps:

• Prepare cake as directed on package for two round pans.
• When cool, "slice" through cakes to make 4 "thin" cakes.
• Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
• Add powdered sugar and beat for 5 minutes longer.
• Lay one layer of cake on plate.
• Spread Cream filling on top only, do not go all the way to the edge.
• Lay another layer of cake on this.
• Spread cream filling on this too.
• Again layer and filling until you have all four layers on here.
• Ice the whole cake with the chocolate icing.

HO HO CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Line a 15.5 x 10.5 x 1-inch jelly roll pan with parchment paper . Generously grease the paper with unsalted butter. Either using a standing mixer or mixing by hand, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the granulated sugar, continuously beating until stiff peaks form. Set aside.
• In a separate medium bowl, beat the 4 egg yolks and vanilla on medium speed for 3 minutes. Gradually add the remaining 1/3 cup granulated sugar and continue to beat for 2 additional minutes.
• In a third small bowl, stir together the flour and 1/3 cup of the cocoa powder. Add the baking powder, baking soda, and salt.
• Beating on low speed, add the cocoa mixture to the egg yolk mixture alternating with tablespoons of the water, just until the batter is smooth.
• Gradually fold the cocoa mixture into the beaten egg whites until well blended. Don't overmix or you risk deflating the egg whites.
• Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes or until the top springs back when touched lightly in the center.
• While the sponge bakes, coat a linen or thin cotton tea towel with the remaining 1/3 cup of cocoa powder-it should at least cover the size and shape of the jelly roll pan.
• Once the cake is baked, immediately loosen it from the edges of the pan. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake and towel together, starting from the narrow end. Place on a wire rack to cool completely-the trick is to coax the cake into a rolled shape while it is still warm to keep it from cracking.
• Using a standing mixer or by hand, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, or about 2 to 3 minutes.
• Carefully unroll the cooled cake. Spread the prepared whipped cream filling evenly over the top of the sponge, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, this time without the towel. Place on a wire rack set on a baking sheet and refrigerate while preparing the ganache.
• Place chocolate chips, heavy cream, and light corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until the chips are melted and the ganache is smooth.
• Pour the ganache all over the cake roll. Spoon up any dripped ganache and pour it over the cake again. Refrigerate for at least 30 to 60 minutes before slicing and serving.
• Enjoy.

HO HO CAKE RECIPE - (4.3/5)

Steps:

• Prepare and bake the cake as directed on the box, splitting batter into 2 round cake pans. Filling: Mix and cream together the butter and cream cheese. Add powdered sugar and fold in Cool Whip. After the cake is completely cooled, slice layers in half. Put them in freezer for 10-15 mins to help stay firm prior to cutting. Place the first layer on a plate and spread 1/3 of the filling. Top with next layer and 1/3 of filling. Top with next layer and 1/3 of filling and place last layer on top. Frost entire cake with milk chocolate frosting.

EDNA'S HO HO CAKE

Steps:

• For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers., For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

HO HO CAKE OR BARS

Steps:

• Preheat oven to 350°F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (for bars).
• Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
• Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
• Cool completely.
• Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
• (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!).
• Spread the filling over the cooled cake.
• Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring).
• Pour the frosting evenly over the filling.
• Refrigerate until thoroughly cool and firm (overnight is highly recommended).
• Store cake in the refrigerator.