Sand Cake Recipes

SANDCASTLE CAKE

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick baking spray with flour.
• Whisk together the flour, baking powder, cinnamon and salt in a large bowl and set aside.
• Combine the butter, brown sugar, vegetable oil and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and light, about 5 minutes. Add the eggs one at a time, beating well after each addition.
• Add half the dry ingredients to the butter-sugar mixture and mix on low speed until just incorporated. Add the buttermilk and mix again until combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl with a rubber spatula, folding in any ingredients that didn't get incorporated. Divide the batter between the prepared pans, filling each no more than 3/4 full.
• Bake until a toothpick inserted near the center of the cakes comes out clean, about 30 minutes for the 6-inch cakes and 40 to 45 minutes for the 8-inch cakes.
• Cool in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely. If necessary, level the cakes with a serrated knife or cake leveler.
• For the frosting: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to high as the sugar is incorporated and the mixture is light and fluffy. Add the dulce de leche in three additions until thoroughly combined. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt.
• Transfer 3/4 cup of the frosting to a piping bag and set aside. Cover the remaining frosting with a damp towel so it doesn't dry out.
• For assembly: Place an 8-inch cake layer on an 8-inch cake board. Top with 1 cup caramel frosting, spreading evenly to the edges. Top with a second layer. Cover the entire cake with a layer of frosting, using a cake smoother or bench scraper to make the frosting as smooth and even as possible. Chill for 20 minutes or until the frosting is firm.
• Pour half the graham cracker crumbs onto a rimmed baking sheet. Remove the chilled cake from the refrigerator and roll the sides in the crumbs. Cover the top of the cake evenly with crumbs, gently patting them into the frosting. (The crumbs should stick naturally, but if they don't, brush the cake with a light coating of water using a pastry brush and roll again.)
• Place a 6-inch cake layer on a 6-inch cake board and top with 1/2 cup caramel frosting. Repeat the frosting, chilling and crumb-coating process as before. Place the finished 6-inch tier on top of the 8-inch cake. Anchor the two cakes together using one long cake dowel, if desired. Refrigerate the cake while you prepare the remaining decorations. Reserve the pan of graham cracker crumbs to use later.
• Make the spires and turrets by frosting the top inner edges of two cake cones with the caramel frosting. Nest a second cake cone inside each frosted one. Coat the outsides of the cones with frosting using a small offset spatula, then roll both cone stacks in the reserved graham cracker crumbs until completely coated.
• Frost the exterior of two sugar cones with the caramel frosting and roll in the graham crumbs. Snip a small hole at the end of the piping bag and pipe a thick line of caramel frosting on the inside of each cake cone and top with the coated sugar cones so they point upward.
• Trim away 1 inch from the bottom of one of the remaining sugar cones with a serrated knife using a gentle sawing motion. Cover the cone with caramel frosting and roll in the crumbs. Coat the remaining sugar cone with frosting and roll in the crumbs. Refrigerate all the decorated cones until firm, about 15 minutes.
• Remove the cake from the refrigerator and position the two assembled cake cone towers on either side of the front of the cake. Anchor each in place using a dot of frosting. Arrange the two remaining decorated sugar cones on top of the cake. Pipe a mound of frosting under each cone to anchor it in place.
• Put the brown sugar cubes in a large bowl and drizzle with honey. Toss with a fork to coat the cubes with honey, then toss with some of the remaining graham cracker crumbs. Arrange the coated cubes around the top edges of the cake tiers. Use a dot of piped frosting to anchor each cube in place.
• Use the remaining frosting to cover the serving plate. Generously sprinkle the remaining graham cracker crumbs over the frosting to create a sandy beach appearance. (You may have leftover crumbs.) Refrigerate while you prepare the candy decorations.
• Make the decorations: Combine the orange and red candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the starfish candy mold. Put the candy molds on separate small trays or baking sheets. Rap each pan on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer.
• Place the white candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the shell and sand dollar molds. Put the candy molds on separate small trays or baking sheets. Rap the pans on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer. Allow all the candy decorations to come to room temperature.
• Dip a dry art brush in the cocoa powder and tap off excess. Lightly brush across the white candy pieces to give them dimension. Arrange the candy shells and starfish around the cake tiers as desired.
• To make the castle doors and windows, put the melted semisweet chocolate in a piping bag and snip a small hole at the end. Put the printed template on a small sheet pan. Cover the template with parchment paper and pipe chocolate onto the paper following the outlines of the shapes on the template. Use a toothpick to spread the chocolate into corners and fill any holes. Freeze the chocolate until firm, about 10 minutes, then turn the pieces over using a toothpick. Handle the pieces as little as possible to avoid melting the chocolate.
• Pipe caramel frosting on the back of each chocolate piece and attach to the sandcastle.
• Use a metal skewer or cocktail pick to gently tap a hole into the tip of each sugar cone. Insert the cupcake flags into the sugar cone spires.
• Bring the cake to room temperature before serving.

SAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

PERFECT SAND CAKE

Steps:

• Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
• Add the eggs one at a time, beating well after each addition.
• Mix yogurt with water.
• Add flour in thirds alternating with yogurt and water mixture.
• Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
• Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
• In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
• Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
• Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
• Optional: You may sprinkle icing sugar on the face before cutting into pieces.
• Serve the cake with orange juice, coffee or hot tea.

SAND CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars together thoroughly.
• Add eggs one at a time, beating thoroughly after each addition.
• Sift starch, cake flour and baking powder together and add, mixing thoroughly.
• Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
• When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.

LEMON SANDCAKE

Steps:

• Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with a round of parchment paper and butter the paper. Coat the pan with flour, shaking out the excess.
• Beat the egg whites with 2 tablespoons sugar until it forms soft peaks; set aside in the refrigerator. Sift the potato starch and baking powder into a bowl.
• In an electric mixer, cream the butter with a pinch of salt until smooth. Add remaining 1 cup sugar gradually, beating until well blended. Add the egg yolks 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon zest and vanilla. Add the sifted potato starch and baking powder all at once. Mix until just blended. Fold half of the beaten whites into the batter mixture to lighten it, then gently fold in the remaining whites. Transfer the batter to the prepared pan, leveling it with a spatula.
• Place in a cold oven and then preheat to 350 degrees F. Bake until the cake is well raised, nicely browned, and beginning to pull away from the sides of the pan, 50 to 55 minutes. Let cool completely in the pan on a rack, then invert onto the rack and carefully remove the parchment paper. Invert again onto a serving platter. Put the confectioner's sugar in a sieve and lightly dust the surface of the cake

SAND KAGE

Steps:

• Let the butter soften to room temperature.
• Separate the eggs and let them come to room temperature.
• Cream sugar and butter well.
• Add egg yolks one at a time, beat well in between.
• Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
• Last, add the stiff beaten egg whites.
• Bake 50-60 minutes in a 350 degree F oven.
• This is one of the most used cakes on the Danish coffee table. Enjoy!

SAND CAKE

Steps:

• Preheat the oven to 350°F. Smear the bottom, sides, and cone of an 8- or 9-inch tube pan with butter and sprinkle with bread crumbs; invert the pan over the sink to remove excess crumbs. Set aside.
• Mix together the flour, cornstarch, baking powder, salt, and spices and set aside. Using an electric mixer, cream the butter with the granulated sugar until light and fluffy, 5 minutes or so. Add the eggs one at a time, continuing to beat. Add the vanilla and beat for another 30 seconds.
• Remove the bowl from the mixer and add the dry ingredients all at once; mix, by hand, until they are well incorporated but no longer. Pour and scrape the batter into the prepared pan; rap the pan sharply against the counter to eliminate any lingering pockets of air. Bake for 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
• Remove the cake from the oven and let it rest for a couple of minutes. Run a knife around the edge, cover the pan with a rack, and invert the rack and pan. Cool before serving plain, with whipped cream, or sprinkled with confectioners' sugar if desired.

SAND "CAKE"

Steps:

• Crush wafers in large sealable plastic bag with rolling pin. (Or, process in food processor or blender until finely crushed.).
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed wafers. Spoon into 13x9-inch dish; sprinkle with remaining crushed wafers.
• Refrigerate 1 hour or until ready to serve. Decorate with fruit snacks. Store leftover dessert in refrigerator.