Zebras Recipes

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

MARSHMALLOW FONDANT ZEBRAS

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar to the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease a work surface and your hands with shortening (or wear greased plastic disposable gloves) and dump the mixture onto the work surface. Knead, adding the remaining quarter of confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Wearing plastic disposable gloves, color the 1-ounce piece black (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft.
• For the zebra head, legs, arms, ears and body: With greased hands, divide the white fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off a portion of fondant and roll into a head. Pinch off 2 more pieces and roll them into stubby legs. Remove 2 more pieces of fondant and roll into arms. Pinch off 2 tiny pieces of fondant and roll them into triangular ears; use a toothpick to make a crease in each ear. Pinch off a small piece of fondant and reserve for the nose. Roll the remaining piece of white fondant into the body.
• For the zebra stripes, hair, eyes and markings. With greased hands, divide the black fondant into 6 pieces (one piece for each zebra). From the first piece, pinch off small pieces and roll into thin lines for stripes. Pinch off a small piece and shape into a circle for hair, using a toothpick to make indents around the circle. Pinch off 4 small pieces and shape into circles for the pads at the end of the arms and legs. Pinch off 2 tiny black pieces and roll into balls for eyes. Pinch off a small piece of black fondant for the nose.
• For the nose, combine the white and black fondant nose pieces into one gray piece and shape into an oval. Use a toothpick to poke 2 nostrils in the nose.
• Build the zebra: Add a black circle to the end of each arm and leg, using a little water to attach them. Add stripes to the arms and legs. Press the legs together to join them in a "v" shape and set the legs on a parchment-lined baking sheet. Add the body in between the legs and arrange the arms on the side of the body. Add stripes to the head and attach the ears on either side, using a little water if needed. Attach the hair on top of the head in between the ears, using a little water and pressing lightly to adhere. Press the eyes and nose onto the face, using a little water if needed. Press the head on top of the body to adhere.
• Repeat with the remaining white and black fondant to make 5 additional zebras. Let the zebras dry, uncovered, overnight.

ZEBRAS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter and brown sugar; beat until light and fluffy.
• Beat in the eggs, vanilla, flour and baking powder until well mixed.
• Melt 1 cup of the chocolate chips in the microwave or over low heat on the stove.
• Place half of the batter into a medium-sized bowl and stir in the melted chocolate.
• Spread evenly in a greased 9x13 baking pan.
• Drop tablespoons of the remaining batter over the chocolate batter and drag the blade of a butter knife through the batter to create zebra stripes. Sprinkle with the remaining chocolate chips and walnuts.
• Bake for 25-30 minutes.
• Cool completely before cutting into bars.

ZEBRA CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes. Cool completely on a rack, about 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!) Remove 5 cups of the batter to a large bowl and add 1/4 cup water. Stir until smooth and set aside.
• Add the cocoa powder and 1 cup water to the bowl with the remaining batter. Beat with an electric mixer on low speed until well combined and smooth, about 1 minute.
• Use a 4-ounce (1/4-cup) ladle to pour some of the chocolate batter into the center of the crust. Use a second 4-ounce (1/4-cup) ladle to pour the white batter into the middle of the chocolate batter. (The batters will spread and as you add alternating scoops of batter, they will widen forming concentric circles.) Add a ladle of chocolate batter to the center of the white batter. Repeat with the remaining batters, alternating between the flavors until all the batter is gone. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Transfer the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.

ZEBRA CAKE RECIPE BY TASTY

Steps:

• Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
• Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
• Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
• Now take a cupcake mold and grease it with oil and all-purpose flour.
• Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
• Preheat the oven for 200°F degrees for 15 mins.
• Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
• Serve.
• Enjoy!

ZEBRA CARAMEL BUGLES

Steps:

• Remove Bugles from the bag and place in a large mixing bowl.
• Place parchment paper on a cookie sheet.
• In a saucepan over medium heat combine the brown sugar, butter, and corn syrup. Mix and stir until smooth and mixture starts to boil. Boil and stir for about 1 minute. Remove from heat and add in baking soda.
• Pour the caramel mixture over the Bugles in the mixing bowl. Stir in gently so you don't crush the Bugles.
• Spread it out on the parchment lined cookie sheet and let cool.
• Place the white chocolate and milk chocolate chips in individual baggies.
• Microwave at 30 second intervals until smooth and melted. Snip off the corner of the baggie and drizzle over the the cooled caramel bugles.
• Let the Zebra topping set up and then break the Bugles into sections and enjoy a delicious dessert.