Easy Volcano Cake Recipes

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VOLCANO CAKE RECIPE BY TASTY



Volcano Cake Recipe by Tasty image

This show-stopping volcano cake is perfect for a birthday party. Your guests will be in awe when you add the dry ice and water to the mason jar hidden inside of the cake. There are several steps that go into making this masterpiece, so save time by using box cake mix and store-bought frosting.

Provided by Tasty

Categories     Desserts

Time 2h

Yield 20 servings

Number Of Ingredients 20

3 boxes white cake mix, batter prepared according to package instructions, divided into 3 bowls
5 teaspoons red food coloring, divided
3 teaspoons yellow food coloring, divided
nonstick cooking spray, for greasing
24 hard red candies, divided
13 butterscotch hard candies, divided
12 blue hard candies
4 green hard candies
4 cans chocolate frosting, divided
1 cup chocolate peanut butter cup
1 cup chocolate coated caramel bites
½ cup mini chocolate peanut butter cups
½ cup water
round cookie cutter, 3 in (7 cm)
cake round, 9 in (22 cm)
cake turntable
offset spatula
mason jar, 8-ounce, about 3-inch-wide (7 cm) mouth
small dinosaur figurine, optional
1 lb dry ice

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
  • Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
  • Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
  • Bake the cakes according to the box instructions, 25-40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
  • Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
  • For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4-6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
  • For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4-6 minutes, until melted into pools. Let cool completely.
  • For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4-6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
  • Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
  • Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
  • Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
  • Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
  • Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
  • Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
  • Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
  • Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
  • Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
  • Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
  • Position the dinosaur figurines around the volcano, if using.
  • When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
  • Use tongs to carefully remove the mason jar before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 742 calories, Carbohydrate 129 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, Sugar 98 grams

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

Chocolate volcano cake with hard candy lava and erupting marshmallow fluff®. You can do almost anything to decorate this cake. Be creative according to your time and energy!

Provided by buffet1

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h48m

Yield 20

Number Of Ingredients 24

1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
4 cups confectioners' sugar
1 ¼ cups unsweetened cocoa powder
1 cup butter, softened
½ teaspoon vanilla extract
⅔ cup heavy whipping cream
1 cup white sugar
½ cup light corn syrup
¼ cup warm water
red food coloring
1 drop cinnamon flavoring
¼ (13 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
½ cup water, divided
1 drop red food coloring
1 drop yellow food coloring
dry ice
1 tall glass or mason jar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
  • Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
  • Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
  • Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
  • Sift confectioners' sugar and cocoa powder together in a large bowl.
  • Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
  • Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
  • Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
  • Line a baking sheet with aluminum foil.
  • Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
  • Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
  • Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
  • Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

Nutrition Facts : Calories 619.8 calories, Carbohydrate 85.9 g, Cholesterol 115.5 mg, Fat 31.7 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 16.1 g, Sodium 592.7 mg, Sugar 58.9 g

VOLCANO CAKE



Volcano Cake image

Your party with erupt with this special cake. I bake the layers in three different-sized pans.-Carol Wakley, North East, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
2 cans (8 ounces each) crushed pineapple, drained
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
1/2 cup baking cocoa
Orange and red food coloring

Steps:

  • Prepare cake batter according to package directions. Stir in pineapple and walnuts. Pour 2 cups into a greased and floured 9-in. round baking pan and 2 cups into a greased and floured 8-in. round baking pan. Pour remaining batter into a greased and floured 1-1/2-qt. ovenproof bowl., Bake the layer cakes at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Bake the bowl cake for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar alternately with enough milk to achieve desired consistency. Beat in vanilla. Set aside 3/4 cup frosting. Add cocoa to the remaining frosting; beat until smooth. , Place the 9-in. layer on a serving plate; frost with chocolate frosting. Top with 8-in. layer and bowl cake, frosting between layers. Spread remaining chocolate frosting over top and sides of cake., Divide reserved white frosting in half; tint half orange and half red. Drop by spoonfuls over the top and down the sides of cake.

Nutrition Facts :

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

This is a yummy and entertaining cake! My son loved having an erupting cake on his birthday. The best part was that it tasted great as well.

Provided by scratchcook

Categories     Dessert

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
3 eggs (or adjust to follow directions on box)
1/3 cup oil (or adjust to follow directions on box)
1/2 cup water (or adjust to follow directions on box)
1 (21 ounce) can cherry pie filling
6 graham crackers (finely crushed)
1 (6 ounce) package blue Jello gelatin (prepared & partially set)
1 egg
1 1/2 teaspoons powdered sugar
3 drops red food coloring
2 ounces boiling water
1/4 lb dry ice

Steps:

  • Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set.
  • Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water.
  • In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere.
  • Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place.
  • Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve.
  • Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form.
  • Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!

EASY VOLCANO CAKE



Easy volcano cake image

Decorate a towering chocolate sponge with sweets and molten toffee 'lava' to create a dazzling children's treat

Provided by Valerie Barrett

Categories     Dessert

Time 2h15m

Number Of Ingredients 10

300g butter , very soft
350g caster sugar
6 eggs
300g self-raising flour
2 tbsp milk
red paste food colouring
100g apricot glaze or sieved apricot jam , warmed
500g marzipan
200g plain chocolate
about 250g assorted chocolate honeycomb chunks, chocolate raisins, Maltesers, caramel popcorn etc, plus plastic dinosaurs, cake sparklers or fountains etc, to decorate

Steps:

  • Preheat the oven to 180C/160C fan/gas 4. Grease and base line an 18cm round cake tin, a 800-900ml oven proof (Pyrex) bowl and a 1.2 litre oven proof bowl.
  • Put the butter, 300g of the sugar, eggs, flour and milk into a large bowl and beat well until light and creamy. Spread just under half the mixture in the cake tin.
  • Take just under half of the remaining mixture and put into a bowl and colour deep red with food colouring. Put 3-4 small spoonfuls of red cake mix onto the mixture in the cake tin. Using the handle of a teaspoon pull the red mix through to give a marbled effect.
  • Using the remaining plain and red cake mix place spoonfuls in a random fashion in the two prepared bowls. Again use the teaspoon handle to give a marbled effect.
  • Bake in the oven for about 30 mins for the small bowl, about 35 mins for the medium and 50-60 mins for the cake tin. The mixture is cooked when firm to the touch and when a skewer inserted into the centre comes out clean.
  • When the cakes are cold trim off any peaks that have formed. Place the round cake on a large cake board. Cut three small 'v' shapes on the edge of the cake, to make an uneven shape for the volcano base. Spread a little apricot glaze all over the cake and place the larger bowl cake, rounded side up, on top. Brush with apricot glaze and place the remaining cake, rounded side up, on top. Cut a small hollow in the top of this cake (to represent the 'mouth' of the volcano) and then brush the cake with apricot glaze.
  • Roll out the marzipan to a large circle to cover the cake. It can be quite a rough shape. Lift it onto the cake and drape in a random fashion in the nooks and crannies to make a volcano shape.
  • Melt the chocolate in a microwave or in a bowl over a pan of hot water. Using a pastry brush, paint the volcano with chocolate. Attach chunks of chocolate, popcorn etc with melted chocolate. Add the dinosaurs. Drizzle any remaining chocolate over the volcano in a random fashion.
  • To make the lava put the remaining 50g sugar into a small non-stick frying pan. Heat gently without stirring until the sugar has melted but is still clear. Lightly oil a metal baking sheet. When the sugar is just turning light brown at the edge, remove from the heat and carefully stir in a little red paste food colouring. Using a teaspoon, drizzle lava shapes onto the prepared tray. Leave to cool completely.
  • When cold, carefully lift the lava shapes and place in the top of the volcano. For extra effect use birthday candles, cake sparklers, or cake fountains.

Nutrition Facts : Calories 788 calories, Fat 38 grams fat, SaturatedFat 19.7 grams saturated fat, Carbohydrate 101.4 grams carbohydrates, Sugar 84.4 grams sugar, Fiber 2 grams fiber, Protein 9.8 grams protein, Sodium 0.8 milligram of sodium

VOLCANO CAKES



Volcano Cakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 tablespoons unsalted butter, plus more for greasing ramekins
6 ounces bittersweet or semisweet chocolate
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Steps:

  • Place a sheet pan in the middle of the oven for at least 15 minutes at 350 degrees F.
  • Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element. Heat the chocolate mixture until melted and set aside to cool slightly.
  • In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
  • Butter 6 (6 to 8-ounce) ramekins and dust with the cocoa powder. Tap out the excess but make sure they are well coated. Pour the batter into the ramekins, filling them about 7/8 of the way to the top. Place on the preheated sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
  • Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
  • If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE



Chocolate Peanut Butter Volcano Cake image

Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!

Provided by DRFISH

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

cooking spray
¾ cup chopped peanuts
1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ¼ cups water
3 eggs
½ cup vegetable oil
8 peanut butter cups, chopped
3 ½ cups confectioners' sugar, divided
1 (8 ounce) package cream cheese, softened
½ cup peanut butter
¼ cup butter
½ cup milk
¼ cup cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spread chopped peanuts on the bottom of the baking pan.
  • Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
  • Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
  • Pour glaze over baked cake; glaze will pool in cream cheese craters.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g

CHOCOLATE VOLCANO CAKES



Chocolate Volcano Cakes image

So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!

Provided by Nuttie Moo

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

12 tablespoons unsalted butter
6 ounces chocolate
3 large egg yolks
3 large eggs
1/2 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder

Steps:

  • Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
  • Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
  • Heat chocolate mixture until melted and set aside to cool slightly.
  • Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
  • On low speed gradually add the flour and then the chocolate/butter mixture.
  • Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
  • Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
  • Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
  • Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
  • Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
  • If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.

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Trim each layer into successively smaller rounds and stack and frost them into a mountain shape using the last two layers with the holes as its top. 4. With a small peice of aluminum foil, line the well in the center of the volcano cake. Use the juice …
From bigoven.com


PAULA'S VOLCANO CAKE - FOOD NETWORK
1) Preheat the oven to 180C/Gas 4. Grease a 33cm by 23 by 5cm deep cake tin. 2) Line the bottom of the greased pan with coconut flakes. Sprinkle pecans on top of the coconut. Set aside. 3) Follow the directions on the packet to prepare the cake mix. Beat for approximately 2 minutes, using an electric mixer.
From foodnetwork.co.uk


VOLCANO CAKE - BBC GOOD FOOD MIDDLE EAST
Method. Preheat the oven to 180C/160C fan/gas 4. Grease and base line an 18cm round cake tin, a 800–900ml oven proof (Pyrex) bowl and a 1.2 litre oven proof bowl. Put the butter, 300g of the sugar, eggs, flour and milk into a large bowl and beat well until light and creamy. Spread just under half the mixture in the cake tin.
From bbcgoodfoodme.com


VOLCANO CAKE - FAMILY TABLE TREASURES
2017-01-06 The Volcano Cake topper was made up of an 8 inch layer and 6 inch layer. Then I carved it out to look like a volcano. I used the pieces that I carved out to make the cone shape to fill in on other parts of the cake. Then a round circle cutter was used to cut a hole at the top of my Volcano so that the lava would had a place to pool.
From familytabletreasures.com


PAULA'S VOLCANO CAKE | PAULA DEEN
Cake: Preheat oven to 350 °F. Grease a 13 by 9 by 2-inch cake pan. Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside. Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan.
From pauladeen.com


HOW TO MAKE A REALLY EASY VOLCANO BIRTHDAY CAKE
2018-03-16 Here’s how I made my pre-historic Volcano Cake. How to make a Volcano Birthday Cake You will need: 6 round sponge cakes (I used 9 inch tins) 2 tubs of Morrisons Chocolate & Brazilian Orange Frosting Dr Oetker Regal Ice Ready to Roll Icing pack of multi-coloured icing Wooden skewers or long straws Selection of small plastic dinosaurs
From hodgepodgedays.co.uk


VOLCANO CAKE - LIZ BUSHONG
Preheat oven to 350 F. Grease and flour one 10 ” and 8″ baking pan line with parchment paper in bottom of cake pan, lightly spray the parchment round. Grease and flour with shortening 7″ bundt cake pan. Set aside. In large mixing bowl, combine cake mix and all ingredients.
From lizbushong.com


MAKE AN ERUPTING VOLCANO CAKE ⋆ GEEK FAMILY LIFE
2015-04-15 Step 1: Line Cookie Sheet and Assemble Cakes Don’t worry if they look odd. We’ll be shaping them up. Use the aluminum foil to cover the cookie sheet. That will help keep the mess down and give you a nice base if you decide to add water. Remove the first cake and place it upside down on the foil (wider side down).
From geekfamilylife.com


VOLCANO CAKES TO MAKE - EASY BIRTHDAY CAKES
To bake the volcano part of the cake I used foil crumpled up and shaped like a volcano , ... Volcano Cake for a Birthday I baked 3 boxes of chocolate cake mix in a large metal mixing bowl and 1 box in a smaller glass bowl.
From easy-birthday-cakes.com


VOLCANO PIñATA CAKE RECIPE - THE IMAGINATION TREE
2015-09-18 2 tsps baking powder. tsps vanilla extract. 4 tbsps milk. Simply combine all of the ingredients in a bowl, using an electric mixer. I find it works best to combine the dry ingredients first, followed by the soft butter, then the milk and eggs. When it is smoothly mixed together, pour the mixture into 4 tins.
From theimaginationtree.com


CHOCOLATE VOLCANO CAKE | PAULA DEEN
Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, 1 stick of butter and 2 cups of sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. Bake until the sides of the cake pull away from the pan, 40 to 50 minutes.
From pauladeen.com


DINOSAUR CAKE RECIPE - BBC FOOD
Method. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess.
From bbc.co.uk


CHOCOLATE VOLCANO CAKE | TASTEMADE
Preheat oven to 350 degrees. Spray the inside of a Bundt pan and set aside. In a large bowl, sift together the flour, cocoa powder, instant coffee, baking soda and salt.
From tastemade.com


VOLCANO CAKE - 5* TRENDING RECIPES WITH VIDEOS
2020-07-14 Bake the cakes according to the box instructions, 25–40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
From food.theffeed.com


HOW TO MAKE VOLCANO CAKES FOR EXPLODING PARTY FUN! - ONLY …
2020-12-09 This guide will show 6 epic volcano cake ideas you can easily bake. These are tried and true volcano cakes that are easy to make even with the kids! As one blog goes on to say, you can bake (make) this happen! Smoking Volcano Cake; Erupting Lava Volcano Cake; Sparkling Volcano Cake; Fancy Smoking Volcano Cake; Jelly Island Volcano Cake
From onlydinosaurs.com


SEARCH PAGE - EASY RECIPES, TV SHOWS
For the cake: Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; dust with flour, and tap out the excess. 2. Whisk together the flour, granulated sugar, baking soda
From foodnetwork.co.uk


ERUPTING VOLCANO CAKE {WITH DRY ICE SMOKE} - CAKEWHIZ
2021-05-19 How to make erupting volcano cake with dry ice? Bake cake- And allow it to cool completely.Make chocolate frosting- Or buy it.Assemble cake- Ice the cake completely.Decorate- With Oreos, candy bars and dinosaur toys.
From cakewhiz.com


OOEY GOOEY VOLCANO CAKE - SUGAR N' SPICE GALS
2021-03-13 Instructions. Preheat the oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Mix the nuts and coconut together and sprinkle evenly in the pan. In a bowl, prepare the cake mix according to the package directions. Add ¾ cup sour cream to the mix and blend well. Stir in the chopped candy bars and pour the batter over the layer of ...
From sugar-n-spicegals.com


HOW TO MAKE A VOLCANO CAKE (WITH SMOKE AND FLOWING LAVA)
Remove the top two layers. Leave the bottom layer in the oven. Poke holes into the top of the middle and top layer of cake. Use the handle of a teaspoon or the end of mixer. The holes should be between 1/4 and 1/2 an inch wide. Pour the condensed milk …
From delishably.com


EASY RUSSIAN TEA CAKE (CURLY BOY) - ALYONA’S COOKING
2021-03-06 How To Make Curly Boy Russian Tea Cake: Beat the eggs and sugar for 15 minutes over high speed until pale and thick. Mix in the sour cream mixture and condensed milk then slowly blend in the flour. Pour 3 cups of batter into a foil-lined springform pan and leave plain.
From alyonascooking.com


VOLCANO CAKE RECIPE FOR KIDS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ... Quick Easy Desserts No Bake ...
From recipeschoice.com


THE AMAZING, ERUPTING VOLCANO CAKE - BEYOND WONDERFUL
2015-04-07 Barbara Adams features beyond wonderful features, global cuisine, recipe collections, quick and easy recipes, classic family favorites, cooking tips, culinary experts, party ideas, and festive holiday fare. You will find hundreds of full-proof recipes, how to techniques, food features, and expert advice on produce and wine. Learn how to cook Indian and Mexican …
From beyondwonderful.com


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