Friday, January 27, 2012

Phineas & Ferb Cake

Our third annual Cub Scout Cake Auction was a huge success.  All scouts are to bring in two cakes.  We brought a Phineas & Ferb themed cake and a devil's food chocolate cake.

The first cake was a Phineas & Ferb cake. The story is....Perry stole Dr Doofensmurf, Rayinator and put it on the Ski lift. Dr Doofensmurf is watching him get away from the top of the mountain. Phineas & Ferb has a very large fan on the back of their snow board to get them down the mountain with minimal work. Candace is stuck on top of the mountain with a ski problem.

The cake was a vanilla pound cake with cookies and cream filling and vanilla butter cream. All characters are made out of chocolate.  I used The Cake Boss's sponge cake recipe.
I used a 10 inch round and a 12 x 24 inch square with a total of three batches of cake batter.
Making the batter
He is making rice crispy treats to make the mountain ski slopes on the cake. 
 Grinding up the orio cookies to put in the cream for the filling.   
The second cake was a chocolate devil's food cake with vanilla cream center and chocolate fruit.

The Cake Boss Sponge cake recipe.

It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.

Molding Chocolate Recipe

8 oz. of white vanilla chocolate bark
1/3 cup of corn syrup
mix together and colors if you desire. 

Store in a baggie.



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