Cakes

Creamsicle Cake

Cake Ingredients:

• 1 box white cake mix with vanilla pudding (Betty Crocker's)
• 2 (3-ounce) box orange Jell-O
• 1 cup boiling water
• 1/2 cup cold water

Directions:

1. Bake cake according to directions on the box and let it cool.
2. Dissolve Jell-O in boiling water, add cold water, and let it cool.
3. Use large end of chopstick to poke holes in the cake. Use a big spoon or ladle to pour the Jell-O over the cake and into the holes.

Frosting Ingredients:

• 1 (3-ounce) box instant vanilla pudding
• 1 cup milk
• 1 (8-ounce) container Cool Whip
• 1 tsp vanilla
• 1 tsp orange extract

Directions:

1. Beat vanilla pudding and milk until thickened.
2. Mix in Cool Whip, vanilla, and orange extract until well blended.

Dark Chocolate Mousse Cake

Cake Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened natural cocoa powder
• 1 3/4 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup canola or vegetable oil
• 2 large eggs (room temperature)
• 3/4 cup full fat sour cream (room temperature)
• 1/2 cup buttermilk (room temperature)
• 2 tsp vanilla extract
• 1/2 cup hot water or coffee

Directions:

1. Preheat oven to 350℉. Grease 4 cake pans and line with parchment paper.
2. In a big bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
3. In a smaller bowl, mix oil, eggs, and sour cream. (Medium-high speed if using a mixer) Add buttermilk and vanilla, mix until combined.
4. Pour the wet into the dry ingredients, then add the hot water/coffee. Whisk or beat on low speed with a mixer until batter is completely combined.
5. Divide batter into pans and bake for 19-23 minutes. Once done, remove cakes from oven and allow it to cool on wire rack.

Chocolate Mousse Ingredients:

• 1/2 cup hot water
• 1/4 cup unsweetened cocoa powder
• 8 ounces of semi-sweet chocolate
• 2 cups heavy cream/heavy whipping cream
• 2 tbsp confectioners' sugar
• 1/2 tsp vanilla extract

Directions:

1. Whisk hot water and cocoa powder together.
2. Melt the chocolate in the microwave. (20 second intervals)
3. Pour the hot water/cocoa powder mixture into the melted chocolate.
4. Use a hand mixer to whip the heavy cream, confectioners' sugar, and vanilla together. (Average: 3-4 minutes)
5. Pour in the chocolate mixture and gently fold together.
6. Cover mousse and chill for 2 hours or more.
7. Level the cakes as needed and assemble. Each layer of cake should have about 1 1/2 cups worth of mousse in between them. Save some mousse for a crumb coat. (It'll help later when spreading the ganache) Refrigerate cake for 1 to 4 hours.

Ganache Ingredients:

• 8 ounces of semi-sweet chocolate
• 1 cup heavy cream/heavy whipping cream

Directions:

1. Place chocolate in a medium heat-proof bowl.
2. Heat the cream in a small saucepan over medium heat until it gently simmers.
3. Pour over the chocolate and let it sit for 2-3 minutes.
4. Slowly stir with a rubber spatula or metal spoon. Let it cool for about 20 minutes at room temperature before spreading on the chilled cake.

Red Velvet Cake with Cream Cheese Frosting

Cake Ingredients

• 3 cups cake flour
• 1 tsp baking soda
• 2 tbsp cocoa flour
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter (room temperature)
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large egg yolks (room temperature)
• 1 tbsp vanilla extract
• 1 tsp distilled white vinegar
• Gel food coloring
• 1 cup buttermilk (room temperature)

Directions

1. Preheat oven to 350 *fill in blank here*. To prepare pans: Grease, line with parchment paper, then grease again.
2. In a small bowl, whisk dry ingredients together.
3. In a big bowl, beat butter and sugar until smooth. Then add oil, egg yolks, vanilla extract, and vinegar.
4. Alternate mixing in the dry ingredient mix and buttermilk into the wet ingredients. Then add food coloring.
5. Divide batter into 3 9-inch cake pans (or check out the conversions here) and bake for 22-25 minutes or until a toothpick comes out clean. Cool cakes completely before leveling and assembling.
6. When ready, assemble cake and place in refrigerator for 30-60 minutes before serving. Thaw before serving. (Note: Cake can be frozen for up to 2-3 months.)

Cream Cheese Frosting Ingredients:

• 16 ounces full-fat block cream (room temperature)
• 3/4 cup (1 1/2 sticks) unsalted butter (room temperature)
• 5 1/2 cup confectioners' sugar
• 1 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. In a large bowl, beat cream cheese and butter. Once smooth, add sugar, vanilla extract, and a pinch of salt.