Macaroni Cake Recipes

Steps:

• Using a round 2-inch mold, cut lasagna sheets into 6 circles and boil for 2 minutes with 1/2 cup sugar. Coat the lasagna noodles in canola oil spray and dust with sugar, set aside. Slice strawberries, coat in sugar, and set aside. Fold chevre and whipped cream cheese together. Add 1/2 cup sugar, lemon zest, lemon juice, to taste.
• Assembly: place round 2-inch mold on lasagna circles, place strawberry slice at bottom, fill halfway with cheese mixture, add jam, top with more cheese and pat cheese down. Pull mold off, place strawberries on top and sprinkle with sugar.

Steps:

• Preheat the oven to 325 degrees F. Coat a 2 1/2-quart ovenproof bowl with cooking spray. Make the cake mix as directed; pour the batter into the bowl.
• Bake the cake in the bowl until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool slightly, then remove from the bowl to a rack to cool completely.
• Meanwhile, make the macaroni: Melt the orange and yellow candy melts together in the microwave, stirring. Let cool slightly.
• Transfer the melted candy to a piping bag fitted with a 1/4-inch round tip. Pipe 50 to 60 elbows onto a parchment-lined baking sheet. Let set, about 20 minutes.
• Put the bowl cake right-side up. Use a small knife to score a rim around the top of the cake, about 1/2 inch in from the edge. Carve out a little of the cake inside the rim to create a bowl.
• Flip the bowl upside down onto a separate parchment-lined baking sheet and cover the sides with frosting, leaving the middle bare. (You'll flip it and this will become the bottom.) Freeze until firm, about 1 hour.
• Flip the bowl cake right-side up. Cover the rim with more frosting, reserving about 3/4 cup.
• Tint the reserved frosting orange using orange and yellow food coloring. Transfer to a piping bag fitted with the 1/4-inch round tip. Pipe squiggles of frosting inside the rim of the cake.
• Remove the candy macaroni from the baking sheet and arrange on top of the cake.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13 pan.
• With an electric mixer, beat mayonnaise and sugar together.
• In a medium bowl, stir together flour, cocoa powder and baking soda.
• Add half of the flour mixture to the mayonnaise mixture.
• Add half of the buttermilk to the batter, beating well.
• Add remaining flour mixture and remaining buttermilk.
• Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.
• Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.
• Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate.
• Stir until smooth.
• Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts.