GIANT CAKE RECIPES
GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan
Provided by Katie Aubin
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
- Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
- Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
- Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
- Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
- Once the cookie has chilled, line a baking sheet with parchment paper.
- Make the chocolate ridges. Pour ? of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
- Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
- While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
- Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
- Cut into ¾-inch (2 cm) thick slices with a sharp knife.
- Enjoy!
Nutrition Facts : Calories 1070 calories, CarbohydrateContent 90 grams, FatContent 77 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 54 grams
GIANT DONUT CAKE RECIPE | SIDECHEF
This Giant Donut Cake is a wonderful dessert and perfect for parties. Topped with icing and sprinkles, this enormous donut will make any birthday memorable!
Provided by OnePotChef
Categories Pescatarian Baked Goods Baking Easy Make Ahead One-Pot Shellfish-Free Soy-Free Entertaining Hand Mixer Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 2400S
Yield 8
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine Butter (150 gram), Caster Sugar (1 cup) and Vanilla Extract (1 teaspoon). Beat together until combined.
- Add Egg (2) and beat together.
- Stir in half of the Milk (2/3 cup) and half of the Self-Rising Flour (2 cup). Combine and then add the remaining milk and flour.
- Divide the batter into two large donut cake tins, lightly greased.
- Bake at 180 degrees C (350 degrees F) for 25-30 minutes, or until cooked through.
- Allow cakes to cool for 5 minutes.
- Cut off the domed section of each cake.
- Spread Fruit Jam (1/2 cup) over one half of the cake as the filling. Gently place the other half on top.
- For the icing, sift Powdered Confectioners Sugar (1 cup) into a bowl. Add Vanilla Extract (1 tablespoon) and Milk (1 tablespoon). Stir together. Add Red Food Coloring (to taste) and mix in.
- Spread the icing over the cake, allowing it to drizzle over the sides. Add Sprinkles (to taste) on top.
- Serve and enjoy!
Nutrition Facts : Calories 58 calories, ProteinContent 0.7 g, FatContent 2.1 g, CarbohydrateContent 9.1 g, SugarContent 5.7 g, SodiumContent 45.7 mg, SaturatedFatContent 1.3 g, CholesterolContent 11.0 mg, TransFatContent 0.0 g, FiberContent 0.2 g, UnsaturatedFatContent 0.7 g
More about "giant cake recipes"
GIANT DONUT CAKE RECIPE | SIDECHEF
This Giant Donut Cake is a wonderful dessert and perfect for parties. Topped with icing and sprinkles, this enormous donut will make any birthday memorable!
From sidechef.com
Reviews 5
Total Time 2400S
Category Pescatarian, Baked Goods, Baking, Easy, Make Ahead, One-Pot, Shellfish-Free, Soy-Free, Entertaining, Hand Mixer, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Global
Calories 58 calories per serving
From sidechef.com
Reviews 5
Total Time 2400S
Category Pescatarian, Baked Goods, Baking, Easy, Make Ahead, One-Pot, Shellfish-Free, Soy-Free, Entertaining, Hand Mixer, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Global
Calories 58 calories per serving
- Serve and enjoy!
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GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder
From tasty.co
Reviews 93
Cuisine American
Calories 710 calories per serving
From tasty.co
Reviews 93
Cuisine American
Calories 710 calories per serving
- Enjoy!
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GIANT OREO CAKE - DELISH
This is way beyond double stuffed.
From delish.com
Reviews 4.5
Total Time 45 minutes
Category dessert
From delish.com
Reviews 4.5
Total Time 45 minutes
Category dessert
- Preheat oven to 350°. Line two 8” round cake pans with parchment paper and spray with cooking spray. In a large bowl, combine flour, sugars, cocoa powder, baking soda, baking powder, and salt and whisk until thoroughly combined. Add butter and mix with a hand mixer on low speed until the dough starts to come together in a mass. Add eggs and mix until thoroughly combined. The mixture should feel sandy. Press dough into prepared baking pans, then press a large fork around the edges of the cookie to make indentations similar to Oreos. Bake until cookies are slightly crackly on top, about 20 minutes. Let cool in pan for 10 minutes before inverting onto cooling racks to cool completely. Meanwhile, make filling: In a large bowl, combine butter, vegetable shortening, and vanilla. Beat with a hand mixer until smooth and fluffy. Gradually add sugar, about 1 cup at a time, and mix until smooth. Gather filling into a large ball then, on a piece of parchment paper, pat it into a large disc approximately 8" in diameter. Transfer one of the cookie layers to a serving dish. (Save the prettier of the two for the top layer.) Place filling on top of cooled cookie then top with remaining cookie, indentation side-up. Slice into wedges and serve with milk.
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GIANT CUPCAKE CAKE | WILTON
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