LUCKY CHARMS™ CAKE
The best part of Lucky Charms™ cereal becomes the show-stopping decor for this cake-perfect for any St. Patrick's Day celebration!
Provided by Cindy Rahe
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350° F. Spray 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper circles.
- Make cake batter as directed on box. Stir in food color. Divide batter between pans. Bake about 30 minutes or until tops spring back when touched in center and toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes before turning out and cooling completely.
- Meanwhile, remove marshmallows from cereal box to bowl, and set aside.
- Trim off rounded cake tops. Place one layer on cake plate; drop a few tablespoons frosting on center of cake. Spread frosting evenly over cake; top with second layer. Drop about 1/3 cup frosting onto top cake layer, and spread over top and down sides in thin layer to create a "crumb coat-it's totally fine if you get crumbs in this frosting layer; this acts to seal in the stray crumbs before a final frosting.
- Refrigerate crumb-coated cake 1 hour. Pile remaining frosting on top of cake, and spread evenly over top and sides, making as smooth of a frosted surface as possible. Decorate cake with marshmallows by placing them in neat rows around outside of cake. To decorate top of cake, start with a single marshmallow in center, and encircle it with rings of marshmallows until cake is completely covered in marshmallows.
Nutrition Facts : Calories 690, Carbohydrate 120 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 75 g, TransFat 0 g
ALMOND GOOD LUCK CAKE
I make this cake for every New Year's Eve dinner. It's said that the person who finds the one whole almond inside will have good luck during the upcoming year. -Vivian Nikanow, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. , In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk., In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 275mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
LUCKY CAKES
My Mom made these every year at Christmas time. These are a family favorite. For the filling - be sure to test it to make sure it is whipped properly. A good test it to feel it between your thumb and finger - if it is still grainy, it needs to be whipped a little longer. You can make the sour milk, by adding a little bit of vinegar to it.
Provided by Color Guard Mom
Categories < 30 Mins
Time 16m
Yield 36 sandwich cookies, 36 serving(s)
Number Of Ingredients 18
Steps:
- Cookie:.
- Preheat oven to 450 degrees F.
- Cream together sugar, 1/2 cup shortening and eggs with mixer in a large bowl.
- In separate bowl mix together flour, cocoa, salt, baking powder and baking soda.
- Add vanilla to the sour milk mixture (vinegar and milk) in a small bowl or measuring cup.
- Now mix all of these together with the creamed mixture in the large mixing bowl.
- Mix thoroughly.
- Add 1 cup boiling water and mix thoroughly. The dough will be almost like a cake batter.
- Drop by spoonfuls onto a greased baking sheet.
- Bake for 5 minutes in a 450 degree F oven. These bake quickly - do not over bake.
- While your cookies cool you can make the filling.
- Cook 1 cup milk with 6 Tablespoons of flour until thick. Stir continually while cooking. Once thick, remove it from heat and allow to cool.
- In a mixing bowl, combine the sugar, margarine, shortening, vanilla and powdered sugar.
- Mix well.
- Add the cooled paste (milk/flour mixture).
- Mix until it is no longer grainy in texture. It will have a whipped cream look to it.
- Once the cookies are cool and the filling is made, take one cookie, turn it upside down and frost with filling. Top it with a cookie that is very close in size. Continue until all the cookies have been assembled into this "Oreo" type cookie. You can either wrap them in foil, or wrap them in plastic wrap. These cookies can be frozen for up to 1 month.
Nutrition Facts : Calories 216.7, Fat 9.2, SaturatedFat 2.2, Cholesterol 13.4, Sodium 197, Carbohydrate 31.3, Fiber 0.6, Sugar 18.7, Protein 2.6
LUCKY CHARMS® CUPCAKES
Add some charm to your cupcakes! It's super easy when you use Betty Crocker® cake and frosting and a sprinkle of colorful cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 20 g, TransFat 1 g
LUCKY CHARMS® LEPRECHAUN HAT CAKE
What sort of cake would Lucky the Leprechaun enjoy most? One with a colorful rainbow inside, of course. It's magically delicious!
Provided by By Heather Baird
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Line 10-inch round cake pan with sheets of plastic wrap. Lightly coat plastic wrap with cooking spray.
- In large heavy-bottomed stockpot or Dutch oven, melt butter over low heat. Add marshmallows; cook, stir occasionally, until marshmallows are melted and well mixed with butter. Stir in cereal with large rubber spatula. Pour cereal mixture into pan; press in pan with buttered fingers. Cover; refrigerate until solid, about 2 hours.
- Meanwhile, heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray; lightly flour pans.
- In very large bowl, beat cake mix, water, oil and eggs with electric hand mixer on low speed until combined. Scrape down side of bowl; beat again on medium speed until well combined and no streaks of dry cake mix remain.
- Divide batter evenly among 6 bowls, about 1 1/3 cups each. Using food color, tint 1 bowl of batter red, 1 orange, 1 yellow, 1 green, 1 blue and 1 violet. Pour 1 color of batter in each pan. Cover remaining 4 bowls of batter; refrigerate until needed.
- Bake cake layers 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans 5 minutes; remove from pans to cooling racks. Cool completely.
- Wash and dry cake pans. Bake 2 more colors of batter, repeating above steps. Repeat process until all 6 cake layers are baked and cooled.
- Remove Cereal Treat from refrigerator; unwrap. Place upside-down on serving platter so flattest part of cereal treat is turned upright. Spread small amount of vanilla frosting in center of cereal treat layer. Top with violet cake layer; lightly frost top of violet layer. Place blue cake layer on top of violet layer; lightly frost top. Continue in this manner with green, yellow and orange layers. Place red cake layer on top but do not frost.
- Place remaining frosting in large bowl. Add green food color; mix with electric hand mixer on medium speed until a vibrant green shade is achieved. Frost entire cake with green frosting.
- Using chocolate cupcake icing fitted with plain round tip, draw lines of frosting around base of cake to create "hatband." Fill in lines with more chocolate icing; smooth with off-set metal spatula. Press 4 pretzels into chocolate icing to create "square buckle." Break last pretzel in half; place 1 half horizontally to right of center of buckle to create "buckle latch." (Eat remaining half of pretzel!) Store cake loosely covered with plastic wrap at room temperature.
Nutrition Facts : ServingSize 1 Serving
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