Snack Cake Crème Recipes

EASY VANILLA SNACK CAKE RECIPE

Steps:

• Heat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray.
• In one medium mixing bowl whisk together flour, baking powder, and salt.
• In a larger mixing bowl whisk together the egg, vanilla, and sugar until smooth. Add milk, sour cream, and vegetable oil and mix again until smooth.
• Pour the dry ingredients over the wet ingredients stir until just combined (no dry spots should remain; but the batter will be lumpy).
• Pour cake batter into prepared pan.
• Bake until the center is firm and the cake is golden on top, 33 to 36 minutes.
• Let cake cool in the pan before slicing and serving.

8+ SNACKING CAKE RECIPES: BROWN SUGAR PLUM CAKE

Steps:

• Preheat the oven to 350-degrees. Generously grease a 9-inch spring form pan with cooking spray or softened butter and line with parchment You can also use a 9-inch cake pan, but you might have a little more trouble removing the cake from the pan.
• Slice the plums in half and remove the pits.
• Combine the flour, baking powder and salt in a small bowl and whisk to combine.
• In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine. And the egg, yolk and vanilla, and whisk again. Add the sour cream and whisk a final time.
• Add the dry ingredients to the wet and with a rubber spatula, gently fold to combine. Do not over mix. Stop folding when there is still a streak of flour or two.
• Transfer the batter to the prepared pan and decoratively place the plum halves on top, skin side down.
• Generously sprinkle the cake with Turbinado sugar and place in the preheated oven for about 40 minutes, rotating the cake at 20 minutes and testing it for doneness at 35. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two. Once cooled enough to handle, remove the sides of the pan. Using a large spatula, slide the cake onto a platter or cake stand. Serve slices warm or at room temperature, with vanilla ice cream or whipped cream.

THE SNACK CAKE

Steps:

• Make the cake. Make a mold that is the shape of half of a 3- to 4-inch wide spice jar. Rip aluminum foil into strips that are about 4 x 12 inches. Fold each piece in half so you have a double layer. Shape the foil around the spice jar and tuck it in the sides so that you have a half-cylinder mold that is as smooth as possible on the inside. Set it into a 9 x 13-inch baking dish and repeat until you have 12 little boat-shaped molds. Spray the inside of the molds with cooking spray. Preheat the oven to 350 degrees F.
• Combine the flour, baking powder, and salt in a mixing bowl and stir until thoroughly combined. Put the egg whites in a stand mixer bowl and beat with the wire whip attachment until the whites hold soft peaks. Gently transfer the beaten whites to another bowl and set aside. Rinse the mixer bowl and dry it thoroughly.
• Put the butter in the mixer bowl and beat with the paddle until the butter starts to get light and fluffy, about 1 minute. Add the sugar and beat again until fluffy, about 2 more minutes. Add the egg yolks and vanilla, and beat to combine.
• Add a third of the flour mixture to the mixer bowl, beat for a moment, then add half the milk and beat for a moment. Add one more third of the flour, beat, then the rest of the milk, then the rest of the flour. Make sure that the flour and milk are entirely incorporated. Then stir a third of the beaten egg whites into the batter. When that is fully incorporated, gently fold in the rest of the beaten egg whites.
• Use a pastry bag to pipe the batter into the prepared molds, filling each one just under halfway. Bake for 25 to 30 minutes, or until the cakes start to turn golden and a cake tester or toothpick, when inserted, comes out clean. Allow the cakes to cool entirely.
• Unwrap the foil from each cake, and use a knife to make a 2- to 3-inch cut in the bottom of each twinkie. The cut should go about halfway into each cake. Wash the pastry bag and the mixer bowl.
• Make the filling. Combine the shortening, butter, salt, powdered sugar, and vanilla in the stand mixer bowl. Beat with the paddle attachment until fluffy, about 3 minutes.
• Scoop the filling into a pastry bag and stick the tip into the cut at the bottom of each cake. Keep squeezing the pastry bag until the filling begins to leak out around the tip of the pastry bag. Then it's ready.

VANILLA SNACK CAKES

Steps:

• Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
• Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
• In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
• In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
• Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
• To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
• To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
• Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.

CREME CAKE

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency.
• Add sugar and vanilla, cream until even.
• Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients.
• Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes.
• Remove from oven and cool completely before icing.
• Icing: Beat first 4 ingredients until light and creamy.
• Spread mixture/icing between layers and over entire surface.
• Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

SNACK CAKE CRèME

Steps:

• Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.