Dirt Cake Decorating Ideas Recipes

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DIRT CAKE



Dirt Cake image

Dirt Cake is fun to serve at family gatherings, or to give as a gift. I've also taken it to church dinners. It not only tastes good but is unique.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1 package (15-1/2 ounces) Oreo cookies
2 clean new plastic flower pots, about 6 inches in diameter
1 package (8 ounces) cream cheese, softened
1/2 cup butter
1 cup confectioners' sugar
1 teaspoon vanilla
3 cups whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Silk flowers, aluminum foil, gummy worms and clean new gardening tools, optional

Steps:

  • Crush cookies until they resemble potting soil. Divide half of the crumbs between the flower pots. Set pots and remaining crumbs aside., In a large bowl, beat the cream cheese, butter, sugar and vanilla until light and fluffy. In another bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Gently fold into cream cheese mixture until blended., Add filling to pots; top with reserved crumbs. Cover and refrigerate until chilled. If desired, wrap silk flower stems in foil; add to flower pots. Decorate with gummy worms and display with gardening tools if desired.

Nutrition Facts : Calories 534 calories, Fat 29g fat (17g saturated fat), Cholesterol 47mg cholesterol, Sodium 575mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

DIRT CAKE I



Dirt Cake I image

This is a great conversation piece at parties. Adults love it as much as the children do. Get a new garden trowel, medium sized flower pot and artificial flower at a craft store for full effect.

Provided by Tammy Hooper

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 10

Number Of Ingredients 7

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Steps:

  • Chop cookies very fine in food processor. The white cream will disappear.
  • Mix butter, cream cheese, and sugar in bowl.
  • In a large bowl mix milk, pudding and whipped topping together.
  • Combine pudding mixture and cream mixture together.
  • Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
  • Chill until ready to serve.
  • Add artificial flower and trowel. Enjoy!

Nutrition Facts : Calories 827.3 calories, Carbohydrate 101.5 g, Cholesterol 55.9 mg, Fat 44.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 22.5 g, Sodium 895.8 mg, Sugar 69.2 g

JANE'S DIRT CAKE



Jane's Dirt Cake image

Martha's friend Jane Heller serves her dirt cake creatively: She presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (wrap stems in plastic) into the cake for decoration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

1 package Oreo cookies (16 ounces)
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
4 packages (3.9 ounces each) instant chocolate pudding
4 3/4 cups milk
3 recipes Sweetened Whipped Cream, or one 16-ounce carton frozen whipped topping, thawed
Candy, for decorating

Steps:

  • If using a flowerpot with a drainage hole, reserve 1 cookie to place over hole to prevent leaking. Place remaining cookies in the bowl of a food processor. Process until mixture resembles dirt. Set aside.
  • In a large bowl, combine cream cheese and butter, and stir until creamy. Set aside.
  • In another large bowl, whisk together instant-pudding mixes and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in whipped cream.
  • In a flowerpot or bucket with a 5-quart capacity, alternate layers of cookie "dirt" and pudding mixture, starting and ending with cookie "dirt." Chill at least 4 hours or overnight before serving. Garnish with candy.

DIRT CAKE



Dirt Cake image

Crushed chocolate cookies are the "dirt" in this no-bake dessert, while gummy worms on top add even more squeal-appeal. For the pudding layers, we folded in whipped sweetened cream cheese for flavor and loft. Be sure to assemble it in a glass dish so you can see the layers. The make-ahead cake is perfect for any potluck or BBQ-or a birthday bash.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 8

One 3.4-ounce package instant vanilla pudding
1 1/2 cups whole milk
50 chocolate sandwich cookies, such as Oreos (about 21.45 ounces)
6 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1 1/2 cups heavy cream
Gummy worms, for decorating

Steps:

  • Combine the pudding mix and milk in a large bowl and whisk constantly until thickened, about 5 minutes. Refrigerate until firm, about 10 minutes.
  • Meanwhile, add the cookies to a food processor and process until fine crumbs form. Remove 4 cups and set aside. Drizzle the butter into the remaining crumbs and pulse until mixture starts to hold together when pinched between your fingers. Pour into a 2 1/2-quart glass bowl and pack with the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
  • Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer on medium speed until no lumps remain, about 2 minutes. Beat the cream in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Fold the whipped cream into the cream-cheese mixture until well combined, then fold this mixture into the pudding until well combined.
  • Pour half of the pudding mixture over the cookie crust and smooth with an offset spatula. Sprinkle with half of the reserved cookie crumbs, then top with the remaining pudding mixture and smooth with an offset spatula. Sprinkle with the remaining cookie crumbs, decorate with the gummy worms and refrigerate until well chilled, at least 3 hours and up to overnight. Serve cold.

FANCY DIRT CAKE



Fancy Dirt Cake image

Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms. But everything else.) The classic presentation is in a flower pot, but a trifle bowl would look nice too.

Provided by Sam Worley

Categories     Birthday     Cake     Kid-Friendly     Custard     Dessert     Back to School     Small Plates

Yield Serves 12

Number Of Ingredients 13

1 batch chocolate shortbread cookies
1 quart whole milk
1 vanilla bean, split lengthwise
4 large eggs
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), room temperature, divided
12 ounces cream cheese, room temperature
1 cup heavy cream
Gummy worms and flowers (for decorating)
Special Equipment
A 3.5-quart (or 8-inch) clean plastic or terra cotta flower pot or trifle bowl

Steps:

  • Pulse cookies in a food processor until coarse crumbs form (or place in a plastic bag and pound with a rolling pin); set aside.
  • Pour milk into a medium saucepan; scrape in vanilla seeds and add pod. Heat over medium until just before boiling.
  • Whisk eggs, sugar, cornstarch, and salt in a large bowl. Whisking constantly, pour half of milk mixture into egg mixture. (Putting a wet towel underneath bowl will help stabilize it.) Add egg and milk mixture to remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until custard is thick and bubbles just a bit, about 7 minutes, then continue to cook 1 minute more.
  • Strain custard through a fine-mesh sieve into a clean bowl; discard vanilla pod. Add 1/4 cup butter and whisk to combine. Cover with plastic wrap, pressing directly on surface of custard, and chill until cold, about 3 hours.
  • Using an electric mixer on medium-high speed, beat cream cheese and remaining 3/4 cup butter in a large bowl until smooth. Add chilled custard and beat until combined.
  • Using electric mixer on medium-high speed, whip cream in a medium bowl until medium peaks form. Using a rubber spatula, gently fold whipped cream into custard to combine.
  • Layer custard and cookie crumbs alternately in flower pot, inserting gummy worms at random, ending with crumbs. Stick a flower or two into cake to decorate, adding more worms on top of "soil" if desired.
  • Do Ahead
  • Custard can be made 1 day ahead; keep chilled.

DECADENT DIRT CAKE - SIGNATURE GROOM'S CAKE OR SPECIAL OCCASION CAKE



Decadent Dirt Cake - Signature Groom's Cake or Special Occasion Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 16 to 20 servings

Number Of Ingredients 18

1 cup (2 sticks) butter
2 cups granulated sugar
1 1/3 cups good quality dark chocolate (recommended: Guittard)
2 tablespoons extremely strong coffee
1 1/2 cups self-rising flour
1 cup all-purpose flour
1/4 cup cocoa
2 cups very hot water
3 large eggs, beaten
1 1/2 teaspoons vanilla (recommended: Nielsen-Massey)
1/4 cup coffee-flavored liqueur (recommended: Kahlua)
Whipped Chocolate Buttercream, recipe follows, optional
1 cup good quality dark chocolate (recommended: Guittard)
1/2 cup (1 stick) room temperature salted butter
2 tablespoons heavy cream
1 teaspoon vanilla (recommended: Nielsen Massey)
1 tablespoon coffee-flavored liqueur (recommended: Kahlua)
1 pound sifted confectioners' sugar

Steps:

  • Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. Place the rack at the center of the oven and preheat to 300 degrees F. Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. Set the mixer on slow to medium speed. Sift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. Add the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. Bake for 1 1/4 to 1 1/2 hours at 300 degrees F. Check with a skewer to be sure the cake is cooked through. Cool the cake for 20 minutes before removing it from the pan. Cook's Notes: The recipe can be frozen, triple-wrapped, for up to three months. Adding 1/2 to 1 cup of roughly chopped toasted walnuts or pecans can also add punch and a change of pace to the recipe. Serving suggestions: The cake may be iced with chocolate butter frosting or alternatively simply sift confectioners' sugar 'snow' onto the cake top after cooling or place a slice of cake into a pool of commercial raspberry puree then for decoration add whole fresh raspberries. Top with a dollop of whipped heavy cream.
  • Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. Enough icing for 1 cake.

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