Peek A Boo Cakes Recipes

PEEK-A-BOO GHOST 'BOXED' POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
• Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
• In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
• In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
• Pour rest of the batter over the ghost-shaped cake.
• Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
• Enjoy!

PEEK-A-BOO BATTENBERG CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins with baking parchment.
• Start with the almond sponge: put all the ingredients in a bowl and beat with an electric whisk until the mix comes together smoothly. Weigh the mixture and spread exactly half into each tin. Bake for 30 mins - when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the second sponge.
• Clean the tins, then grease and line as above. Beat together the butter, sugar, flour, ground almonds, eggs, vanilla, rose water and milk as above. When smooth, beat in a little pink food colouring, bit by bit, until you get a nice colour - it will fade a little during baking, so you can go slightly stronger than you want the finished sponge. Weigh, divide between the tins and bake as above. Cool in the same way.
• Once the sponges are cool, cover gently and chill for 30 mins - this will make cutting them easier and neater.
• Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 6cm diameter circle out of the centre of each sponge (a 6cm biscuit cutter is ideal, or make yourself a paper template) and set aside. Then cut a 12cm diameter circle from the centre of each sponge by tracing a knife around a plate of the same diameter (or use another paper template). So from each sponge you should end up with a 6cm circle, a 12cm ring and an 18cm ring.
• Swap the middle rings of the almond sponges with the middle rings from the rose sponges, and fit the cut pieces back together. Handle the sponges very gently, to avoid cracking or crumbling up the edges too much. You should end up with 4 sponges that look like targets.
• Heat the apricot jam to melt, then sieve and stir in the rose water. Brush some over the top of one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.
• Dust your work surface with a little icing sugar and roll out your marzipan until big enough to cover the cake (use a piece of string to measure the cake; see tip below). Brush some more jam all over the top and sides of the cake. Use your rolling pin to lift up the marzipan onto the cake, then ease it down the sides, pressing to stick. Trim the marzipan from the base, then decorate the cake as you like. Cut into wedges and serve with tea. Will keep for three days in an airtight container.

RHUBARB PEEKABOO

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 glass pan.
• Mix cake as directed on package, and pour batter into pan.
• Top with rhubarb and lemon rind.
• Sprinkle sugar over top of all.
• Bake for 30-35 minutes.
• Serve warm with a dollop of whipped cream and sprinkled with powdered sugar, (optional).
• Number of servings is a guesstimate.

PEEKABOO PUMPKIN POUND CAKE RECIPE - (4/5)

Steps:

• Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown). Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done. Meanwhile, prepare the brown butter pecan icing. Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!