Time 2h28m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 12-cup fluted tube cake pan. Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting. Attach one M&M’s™ chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.
Time 30m Yield Serves 6-8 Number Of Ingredients 8 Steps:
Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment. Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale. Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter. Pour into the prepared cake pan. Bake in the preheated oven for around 10-15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled-but almost runny. The cake will not rise, but it will puff up slightly during baking. If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan. Serve with whipped cream, dusted with cocoa powder.
Time 1h30m Yield About 12 large crab cakes Number Of Ingredients 11 Steps:
Heat the broiler to 500 degrees (or its highest setting). On your oven’s highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes. Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside. In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes. Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace. Add the crab meat to the cream sauce and mix lightly with a fork; don’t break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick. Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake. Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed. Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
Time 2h Yield 16 Number Of Ingredients 11 Steps:
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan. Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting. Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.
More about “inchworm cake recipes”
Time 2h Yield 16 Number Of Ingredients 11 Steps:
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Bake and cool cake as directed on box for 12-cup fluted tube cake pan. Cut cake as shown in diagram A. Freeze pieces uncovered 1 hour for easier frosting. Stir food color into frosting. Arrange cake pieces on tray to form inchworm as shown in diagram B. Frost cake, attaching pieces with frosting. Attach 1 chocolate candy to each vanilla wafer with frosting; attach to end of cake for eyes. Press 3 candies into frosting for mouth. Gently push 1 pretzel stick into flat end of gumdrop; repeat. Insert pretzels stick into cake for antennae. Arrange remaining gumdrops along edge for feet. Store loosely covered.
