No Bake Snake Cake Recipes

Steps:

• To Make the Orange-Almond Paste:
• Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
• Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
• To Assemble the Cake:
• Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
• Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
• Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
• Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
• To Bake:
• Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
• To Serve:
• Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

Steps:

• Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
• Use trimming from head and tail and remaining rollettes to fill in the gaps.
• Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
• Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.

Steps:

• Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. With an electric mixer on medium-high speed, beat butter and both sugars until fluffy, 3 to 4 minutes. Beat in yolk and vanilla. Reduce speed to low; mix in flour mixture, scraping sides of bowl as needed.
• Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan to form a 1/4-inch-thick crust. Chill in freezer 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
• Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with an electric mixer on medium speed until fluffy, about 3 minutes, scraping sides of bowl as needed. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add whole eggs, 1 at a time, and the yolk, mixing just to combine after each addition. Add chocolate, and mix until combined.
• Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform. Bake cheesecake 45 minutes.
• Reduce oven to 325 degrees. Continue to bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
• Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
• Make the glaze: Combine chocolate and corn syrup in a heatproof bowl. Bring cream to a boil in a small saucepan; pour over chocolate mixture. Let stand 5 minutes, then whisk until smooth. (Do not whisk too much or bubbles will form.) Let cool 10 minutes. Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or up to 2 days, covered).
• Decorate the cake: Print snake stencil template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Set snake stencil on cake. Sift green powdered food coloring over snake, avoiding the tongue. Sift red powdered food coloring over tongue. Carefully remove stencil. Serve immediately.

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Steps:

• Using an electric mixer on medium speed, beat ingredients together for 4 minutes or until light and fluffy.