Malted Milk Ball Cake Recipes

WHOPPER CAKE (MALTED MILK BALL CAKE)

Steps:

• Preheat oven to 350F degrees
• Spray 13 x 9 baking pan with nonstick cooking spray with flour
• In a medium bowl, combine cake mix with 3/4 cups malted milk powder.
• Add in eggs, oil and water and stir until combined.
• Pour batter in baking pan.
• Bake for about 38-40 minutes (until a toothpick inserted in the middle comes out clean)
• Allow cake to cool completely before making topping.
• For the topping
• In a medium bowl, combine whipped topping with 3/4 cup malted milk powder.
• Stir until completely incorporated and no longer grainy.
• Spread topping on top of cooled cake.
• Put one cup of malted milk balls into a ziploc bag and zip it up.
• Pound with a rolling pin (or other hard object) to crush Whoppers.

MALTED CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

WHOPPER CAKE - MALTED MILK BALL CAKE

Steps:

• Preheat the oven to 350 degrees and spay the cake pans with baking spray
• Using the standing mixer, beat all cake ingredients together until smooth and combined
• Divide the batter between the 3 cake pans
• Bake in the oven for 25-35 minutes or until a toothpick comes out clean
• Allow to cool completely
• Using a standing mixer, beat together all the frosting ingredients until combined and smooth
• Scoop about 2 C into the piping bag, set aside
• Carefully remove the cakes from the cake pans and onto the cake boards
• Using the cake slicer, remove the domes from the cakes to create even slices
• Using one of the cake slices, scoop 1 C of frosting onto the top of the cake slice and spread evenly
• Place a second cake slice on top of the first layer of frosting
• Scoop another cup of frosting on top and spread evenly
• Place the last cake layer on top
• Frost cake with remaining frosting
• Take some of the crushed whoppers and coat the bottom
• Place the cake in the fridge while you make the chocolate gananche
• Using a small pot, pour the heavy whipping cream into it and place on medium heat
• Pour the chocolate chips into a medium heat safe bowl
• Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour the chocolate ganache into the squeeze bottle
• Using the ganache, pipe dollops down the sides of the cake
• Using the frosting in the piping bag, pipe dollops of frosting
• Place a whopper into the frosting dollops
• Sprinkle some crushed whoppers around the top of the frosting
• Cut and enjoy!

CHOCOLATE MALT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
• In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

MALTED MILK CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

TIKTOK MILK BALLS RECIPE

Steps:

• Mix all ingredients in a bowl (except cocoa powder)
• Pour into a pan and heat over a low flame until a dough forms
• Knead the dough lightly
• Pinch off 1/2 inch of down and roll into a ball
• Dust with cocoa powder.

MALTED MILK BALL BROWNIES

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in 1 cup malted milk balls. Spread into a greased 13x9-in. baking pan., Bake 28-30 minutes or until a toothpick inserted 2 in. from an edge comes out with moist crumbs. Cool completely on a wire rack., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate 10-15 minutes or until set. Cut into bars.

MALTED MILK BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
• In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
• To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.

HOMEMADE MALTED MILK BALLS RECIPE

Steps:

• over very low heat melt the white chocolate in a double boiler
• remove from the heat and add the malted barley powder one TBSP at a time, stirring well after each addition, keep adding powder until the dough is stiff enough to roll into balls
• let it cool about ten minutes then check to see if it needs more malted barley powder, roll a small ball about 1/2 inch or so, if it holds it's shape with minimal flattening then you're ready to roll, if not add more malted barley powder as needed to make a ball that will hold it's shape
• roll the dough into small 1/2 inch balls
• freeze on a cookie sheet for 10 minutes or so
• melt the chocolate chips over very low heat in a double boiler until thoroughly melted
• dip the malt balls into the chocolate and return to the cookie sheet
• when all the balls are dipped cool in the fridge or freezer
• then store in an airtight container in the fridge
• let them warm for a few minutes before eating

MALTED MILK BALL CUPCAKES

Steps:

• Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
• Beat all 4 egg whites until foamy, reserve yolk
• Add ½ C. sugar gradually until soft peaks form. Set aside.
• Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
• Add sifted ingredients alternating with milk a little at a time until smooth.
• Mix in extracts.
• Add meringue and beat thoroughly into batter.
• Mix chopped Whoppers into batter.
• Fill cupcake liners about ½ full
• Bake at 350 for 25-30 minutes

MALTED-MILK CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Or use 1 (9 x 13) pan - spray bottom and sides with cooking spray and dust with 1 tablespoon flour.
• Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1-3/4 cups chocolate mixture for frosting; cover and chill 2 hours.
• Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
• In a separate bowl, combine 1 3/4 cups flour (lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife, then add to bowl), malted-milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
• Pour batter into prepared pan(s). Sharply tap pan(s) once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake (for 9 X 13 pan spread frosting on top of cake) sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.