108 cool candy cake Recipes

food cake mix, chocolate milk, eggs, chocolate pudding, canola oil, chocolate chip, butter, room temperature, white chocolate chips, melted and cooled, sugar, sour cream, room temperature, assorted miniature chocolate candy bar

ice cream sandwiches, cool whip, chocolate syrup, butterscotch syrup or 1 (11 3/4 oz) caramel syrup, snickers candy bars (or your favorite candy bar), peanuts (optional)

cake, butter or margerine, melted and cooled slightly, sugar, grated orange peel, eggs, flour, baking powder, butter, softened (do not use margerine), powdered sugar, milk, vanilla, salt, candy corn candies

pumpkin spice ghost cake, cool time 30 minutes, cake, spice or carrot cake mix, pure pumpkin, eggs, water, vegetable oil, pumpkin pie spice, cream cheese frosting, cream cheeese, softened, margarine or butter, softened, vanilla extract, powdered sugar, black string licorice , nestle raisinets milk chocolate-covered raisins and halloween candy corn (optional)

cake flour, all-purpose flour, baking powder, baking soda, unsalted butter, room temp, vegetable shortening, room temp, sugar, pure vanilla extract, ice cold water, egg whites, room temp, cream of tartar, fresh lemon juice, lemons , zest of, grated, eggs, egg yolks, sugar, butter, room temp, sugar, all-purpose flour, milk, heavy cream, unsalted butter, soft but cool, cut into small pieces, vanilla extract, lemon curd, lemon drop candies

cool whip free, thawed, hot powdered cocoa mix , from a 25-calorie packet (like swiss miss diet or nestl fat free), sugar-free french vanilla powdered coffee creamer (like the kind by coffee-mate), light vanilla soymilk, jell-o sugar-free instant vanilla pudding mix, fat-free vanilla ice cream, crushed ice or 8 -12 ice cubes, rainbow candy sprinkles (or more )

betty crocker fudge cake mix, water (for cake mix), vegetable oil (for cake mix), eggs (for cake mix), sweetened condensed milk, mrs. richardson s hot fudge, cool whip (to top ) (optional), skor candy bars (to top, optional ) (optional) or 2 7/8 oz heath candy bars, broken into pieces (to top) (optional)

chocolate cake mix (regular size), butter, softened, unsweetened chocolate, melted and cooled, vanilla extract, sugar, milk, wooden skewers (three 4 inches, two 7-1/2 inches), foil-covered heavy corrugated cardboard (12 inches x 7-1/2 inches), candy necklaces , foil-covered chocolate coins, candy pacifiers or candies of your choice, berry tie-dye fruit roll-ups

yellow cake mix (regular size), cream cheese, softened, marshmallow creme, almond extract, semisweet chocolate, melted and cooled, cream-filled sponge cakes, brown m &m s brand chocolate candies, shoestring black licorice , about 2 inches long, pink candy heart

chocolate cake , 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later), chocolate instant pudding, prepared (i had to put in a package weight, just use any 4 serving size pudding box, the kind with sugar will weig), liqueur, divided (kahlua or frangelico, amaretto, goldschlager, whatever you prefer), cool whip , defrosted, chocolate toffee candy bar, shattered (skor)

chocolate cake mix (2 layer), instant chocolate pudding mix (enough for 4 portions), eggs, sour cream, vegetable oil, water, semi-sweet chocolate baking squares (chopped ), candy cane (crushed ), cool whip

candy canes or 1/2 standard-sized cane, lightly crushed, cool whip free, thawed, chocolate-flavored mini rice cakes (like quaker chocolate quakes rice snacks)

cakes, cooled, cardboard cake rounds, recipe chocolate ganache, recipe vanilla buttercream , colored red, black licorice rounds, coin size (for the spots), white wafer candies (for the eyes), candy coated chocolate pieces (for the eyes), red licorice whip (for the mouth and antennae)

milk chocolate or german chocolate cake mix, condensed sweetened milk, caramel ice cream topping, tub of cool whip, heath toffee bits

premade angel food cake (can prepare 1 your own if want), cool whip (for diabetic, use lite), heath candy bars, crushed (1.4oz each bar or skor candy bars, for diabetic, use 1-2 bags of russell stover s sugar free chocola)

cake flour (not self-rising), salt, eggs, sugar, vanilla, unsalted butter, melted and cooled, water, sugar, salt, fresh kumquats (3/4 lb without leaves), 1 kumquat (left whole) reserved for sauternes syrup and remainder halved lengthwise (quartered if large) and seeds discarded, sauternes, sugar, zest of 1 kumquat, removed with a vegetable peeler, sliced blanched almonds, toasted, garnish: confectioners sugar

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

chocolate cake mix, eggs, vegetable oil, chocolate pudding, cool whip (whip cream), musketeers miniatures candy bars (your choice of candy bar)