Bake Bunny Surprise
|Add the batter|
|Bake, then cool down|
|Sneak a sample|
|Fill with frosting|
|Bring it together|
|Add a finishing touch|
|Serve up a surprise|
Preheat an oven to 350°F (180°C). Grease and flour two 9-inch (23-cm) round cake pans.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low, add the sugar packet and beat until just blended, about 1 minute. Increase the speed to medium and beat until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
In a bowl, whisk together the egg whites and milk until blended. With the mixer on low speed, add the cake mix packet in 4 additions, alternating with the egg white mixture and beginning and ending with the cake mix. Beat just until the batter is well blended, stopping the mixer occasionally to scrape down the bowl.
Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, 26 to 28 minutes.
Transfer the pans to a wire rack and let cool for 15 minutes, then invert the pans onto the rack and let the cakes cool completely. Using a serrated knife, split each cake in half horizontally.
Cut out a 9-inch (23-cm) circle of parchment paper and place in the bottom of a clean 9-inch (23-cm) round cake pan. Place 1 cake layer, top side down, in the pan. Spoon half of the mocha chip ice cream into the pan and, using an offset spatula, spread it evenly to the edges of the pan.
Top with a second cake layer, then spoon the remaining mocha chip ice cream on top and spread evenly. Top with a third layer of the cake, setting aside the fourth layer for snacking or another use. Cover with plastic wrap and transfer to the freezer until frozen solid, at least 2 hours and up to 2 days.
Place the chocolate in a heat-safe bowl. Set aside.
In a small saucepan over medium-high heat, warm cream until small bubbles form at the edge of the pan. Pour the cream over the chocolate and let sit for 1 minute. Stir until the chocolate is melted and the mixture is smooth.
Remove the plastic wrap from the cake and carefully turn out onto a wire rack. Place the rack on a baking sheet and remove the parchment paper. Pour the chocolate mixture over the cake, allowing the chocolate to cover the entire top and drizzle down the sides. Sprinkle the cake with the crushed cookies. Return to the freezer for at least 30 minutes before serving. Serves 12.
Line the bottom and sides of an 8-by-4-inch (20-by-10-cm) loaf pan with plastic wrap or parchment paper, allowing it to overhang the edges by 2 inches (5 cm).
Using a serrated knife and starting from the bottom of the cake, cut the pound cake horizontally into two layers, each 1 1/2 inches (4 cm) thick. Set aside the extra layer for snacking or another use.
Scoop the ice cream and sorbet into a large, wide bowl, alternating scoops of the ice cream and the sorbet to make them easier to combine. Using a rubber spatula, gently fold and swirl the ice cream and sorbet together until they are mostly combined but some swirls are still visible.
To assemble the cake, spoon half of the swirled ice cream into the prepared loaf pan and, using an offset spatula, smooth it in an even layer. Top the ice cream with the bottom layer of pound cake. Spoon the remaining ice cream into the pan and spread it evenly over the cake layer. Top the ice cream with the second cake layer. Cover the pan with plastic wrap and freeze until firm, at least 4 hours and up to 2 days.
When ready to serve, remove the ice cream cake from the freezer and, using the overhanging plastic wrap to help remove the cake from the pan, invert the cake onto a serving platter. Remove the plastic wrap and let sit at room temperature for 5 to 10 minutes.
While the cake is resting, in a large bowl combine the cream, confectioners’ sugar and vanilla. Using a whisk, whip until stiff peaks form, 1 to 2 minutes. Using an offset spatula, spread the whipped cream over the top of cake, then scatter the berries on top of the whipped cream. Slice and serve immediately. Serves 10 to 12.
Preheat an oven to 400°F (200°C).
In a 10-inch (25-cm) sauté pan over medium heat, stir together the apples, brown sugar, cornstarch and salt. Sauté until the apples until just tender-crisp, 5 to 7 minutes. Stir in the blackberries and cook until the blackberries soften and begin to release their liquid, 2 to 3 minutes.
Remove from the heat and stir in the vanilla. Set aside and let cool to room temperature.
Roll out the pie dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Carefully roll the pie dough around your rolling pin and unroll it on top of the pan. Trim the edge, leaving 1 inch (2.5 cm) of overhang, then crimp the edges to seal the dough to the pan.
Brush the edges of the crust with egg wash and sprinkle the top of the pie with the turbinado sugar. Using a small, sharp knife, cut about 5 slits in the crust to allow steam to escape during baking.
Bake until the crust is crisp and golden brown, about 25 minutes. Transfer the pie to a wire rack and let cool for at least 1 hour before serving. Serves 8.
A moist streusel-topped coffee cake is the perfect canvas for fresh blackberries, creating the perfect breakfast or brunch treat for late summer mornings.
2 cups (10 oz./315 g) plus 1 Tbs. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
1 3/4 cups (14 oz./440 g) granulated sugar
Finely grated zest of 1 orange
2 eggs, beaten, at room temperature
1 tsp. vanilla extract
1 cup (8 oz./250 g) sour cream, at room temperature
1 pint (8 oz./250 g) blackberries
2 Tbs. firmly packed light brown sugar
1 tsp. ground cinnamon
For the pecan streusel:
3/4 cup (4 oz./125 g) all-purpose flour
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
1 cup (4 oz./125 g) coarsely chopped pecans
Preheat an oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Dust the pan with a little flour, tapping out the excess.
In a bowl, sift together the 2 cups flour, the baking powder, baking soda and salt. In another bowl, using a handheld mixer, beat together the butter, granulated sugar and orange zest on high speed until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the vanilla. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until smooth. Stop the mixer and scrape down the sides of the bowl as needed.
In another bowl, combine the blackberries, brown sugar, cinnamon and the 1 Tbs. flour. Spread half of the batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berries, smoothing the top.
To make the streusel, in a small bowl, combine the flour, brown sugar and butter. Using your fingers, work the ingredients together until just combined, then work in the pecans. Press the mixture together into a ball and then separate it with your fingers into coarse crumbs. Sprinkle the streusel evenly over the cake.
Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Cut the cake into squares and serve. Serves 12.