Surprise Interior Cake With Dartmouth D Recipes

SURPRISE-INTERIOR CAKE WITH DARTMOUTH "D"

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment and spray with nonstick spray. Spray a 12-cup Bundt pan.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 10 minutes, stopping a few times to scrape the sides and bottom of the bowl. Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
• In a large bowl, whisk the flour, salt and baking powder together for 30 seconds to distribute the leavening. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed.
• Transfer a generous one-quarter to one-third of the batter to a mixing bowl. Add the green food coloring and stir until the batter is a uniform color. Spread the green batter in the prepared sheet pan and bake until just baked through and firm but not yet springy, 10 to 15 minutes. Let cool, then freeze for 20 to 30 minutes until firm.
• Put one-third of the undyed batter in the bottom of the prepared Bundt pan. Using a 2-inch "D"-shaped cookie cutter (you can use other shapes as well) cut 14 or 15 letters from the green cake. Stand the letters, upside-down, in the Bundt pan, with the straight edges toward the center of the pan. Don't press the letters all the way into the batter, just enough to keep them upright. Arrange the letters as close together as you can while still keeping them properly angled.
• Fill a large pastry bag with the remaining undyed batter and pipe it into the Bundt pan, making sure to fill any hard-to-reach areas and covering the letters completely (see Cook's Note). Bake until the cake is golden brown and springs back when gently touched, 50 to 60 minutes. Allow to cool completely in the pan.
• For the Swiss meringue frosting: In a stand mixer bowl, combine the egg whites, sugar and salt. Place over a medium saucepan of simmering water to create a double boiler, making sure the water doesn't touch the bottom of the bowl (you want the steam to heat the egg whites, not the simmering water). Whisking constantly, heat the egg white mixture until the sugar has completely dissolved and feels hot to the touch. (If you are nervous about uncooked eggs, attach a thermometer the bowl and make sure the mixture reaches 170 degrees F.) Transfer the bowl to the stand mixer and beat the mixture on high with the whisk attachment until very stiff, shiny white peaks form and the meringue is room temperature, about 10 minutes.
• To assemble the cake: Run a long, thin knife around the edge of the Bundt pan to release the cake. Place a cake platter, face down, on top of the Bundt and flip the pan over. Gently lift away the pan, leaving the cake on the platter.
• Coat the cake with an even layer of Swiss meringue. Serve immediately or store in the refrigerator.

3-D DOG CAKE

Steps:

• Cut and assemble the cake on a 13-by-9-inch cake board according to the diagram, using American Buttercream frosting to adhere the cake pieces together. (Click the link at the bottom of the recipe for the diagram). Frost the entire cake with a thin and even coating of American Buttercream. Refrigerate so the frosting can set, about 1 hour.
• Dye the remaining American Buttercream using gel food coloring in the color you would like your dog to be. Place into a pastry bag fitted with a large grass tip and pipe "fur" all over the cake. Roll the white fondant into two 2-inch discs. Roll the black fondant into two small balls, then flatten each slightly and place 1 into the center of each white disc (adhere with a dab of water). Stick to the cake where you want to place the eyes. Make a teardrop with a 2-inch round of the black fondant, pinching to create nostrils; stick to the cake. Finish with an oval shape with the pink fondant, using the back of a paring knife to create a center line in the tongue' stick to the cake board coming from the dog's mouth.
• For the vanilla cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of four 8-inch round cake pans with nonstick cooking spray; dust with flour, and tap out the excess. Line 3 regular muffin cups and 1 mini muffin cup with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the vanilla until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Fill the 3 muffin cups and 1 mini muffin cup halfway with batter. Divide the remaining batter evenly among the prepared cake pans.
• Bake, rotating the cake pans halfway through, until a toothpick comes out clean, 8 minutes for the mini cupcake, 11 minutes for the regular, and 30 to 35 minutes for the cakes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• For the chocolate cake: Preheat the oven to 350 degrees F. Spray four 8-inch cake pans with nonstick cooking spray and dust with flour, then line the bottoms with parchment. Line 3 regular muffin cups and 1 mini muffin cup with paper liners.
• Whisk together the flour, cocoa, baking soda and salt together in a large bowl.
• Beat together the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at time, and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Add the vanilla. Transfer the mixture to a large mixing bowl.
• Stir together the hot water and instant espresso powder in a spouted measuring cup. Whisk the dry ingredients by hand into the wet ingredients in 2 additions, alternating with the espresso and mixing just until fully incorporated.
• Fill the 3 muffin cups and 1 mini muffin cup halfway with batter. Divide the remaining batter evenly among the 4 prepared cake pans. Bake until a toothpick comes out clean, 8 minutes for the mini cupcake, 11 minutes for the regular cupcakes and 30 to 35 minutes for the cakes (rotate the pans halfway through). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, powdered sugar, vanilla, salt and milk. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth. Add milk until desired consistency is reached.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
• In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
• Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
• To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
• In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
• Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
• To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
• Store loosely covered at room temperature.

BIG-BATCH HAWAIIAN SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
• Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
• While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.
• Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
• Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.