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.

Three Days Of Baking

I have spent three days baking all my Christmas Cookies. I made ten different kinds including three new recipes. The new Cookies are Italian Pizzelles and Date nut cookie. The third cookie was a total accident. I was going for my chocolate dipped lady finger cookies and I added to much butter. The result was these spectacularly crispy and chewy cookies. I like crispy cookies and chewy cookies and now I have the best of both worlds in one cookie. Now if that was not good enough, I added chocolate and nuts to the edges.

This is the result!

The delicious crispy and chewy cookie.

1 cup butter plus 3 taclespoons
1/2 cup confectioners sugar
2 cups all purpose flour
1tea. vanilla extract
1 cup semisweet Bark Coating
1/2 cup finely chopped pecans or walnuts

Directions:
Cream 1 cup butter and sugar. Add flour and vanilla, mix well. Cover and refrigerate for 1 hour. Shape dough into logs 1/2 inch wide' cut log 2-1/2 inches long. Place on un-greased baking sheet. Bake at 350 degrees for 12 to 14 minutes or until lightly browned. Cool on wire rack. In a Microwave melt chocolate and remaining butter. Dip one end of each cookie into chocolate and then into nuts. Place on waxed paper until chocolate cools and hardens.
Once the batter refrigerated for at least one hour, roll the dough into small balls.

The Second Cookie is the Date Nut Cookie.

1/2 cup butter softened

3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
2 tablespoons of honey
1-3/4 cup all-purpose flour
1/2 tea. Baking powder
1/4 tea salt.
1 cup of dried Dates
1 cup of chopped peacan

Cream butter, sugar, vanilla, honey and egg together. Gradually add dry ingredients. Blend the nuts and apricots with a spoon. Cover and chill for 1 hour. Once chilled, roll into 1-1/2 inch balls and flatten the tops. Place on an ungreased baking sheet about one inch apart. Bake at 350 degrees for 8 to 10- minutes or until lightly browned. Cool on wire rack.

Chopped Dates

Chopped Pecans

Italian Pizzelles.  A light crispy cookie.

3 eggs, beaten
1 c. sugar
3/4 c. butter (melted)
3 c. sifted flour
1 tsp. baking powder
2 tsp. vanilla
2 tsp. anise extract

Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid (pizzelle maker). Close lid, allow to cook until steaming stops (30-60 seconds). Cool on wire rack. Store in airtight container.

A Mad Class Party

Friday, The Cisco Kids Class had a Mad Scientist Party. The teacher had four different kinds of experiments. She had Dry Ice and explained the Composition between solid and gas. She had what she called bleeding paper. The kids took a piece of wax and wrote what they wanted on the paper. She then came around and sprayed Windex on the paper and the paper bled revealing their text. The Cisco Kid's paper said "Stay Out Haunted House". She then had a trick where they cut a card in a special way to make a bracelet. Her last experiment was where each child made their own batch of silly putty. After all the experiments were over they saw a 1950's Halloween cartoon. Last but not least Pizza was served with a very large variety of fun deserts.