Omg Cake Recipes

Steps:

• Print the OMG Letter Templates (link below) and cut them out with scissors. Place the letters on one of the sheets of Sponge Cake and use a sharp knife or kitchen-dedicated X-Acto knife to cut out the letters. Repeat the process with the remaining cakes so you have 3 of each letter. Discard the cake scraps or save for ice cream sundae toppings.
• Place one set of letters on a 14-by-18-inch cake board or large platter, spacing them about 1 inch apart. Pipe mounds of the Buttercream Frosting in alternating colors onto the cake pieces. Stack one set of matching letters on top of the first set of letters. Pipe the second layer of cake pieces with more mounds of buttercream. Add the final layer of cake pieces on top and pipe mounds of buttercream on top. Add the rainbow nonpareils and confetti sprinkles immediately.
• Decorate the top of the cake with the mini chocolate bars, donuts, rock candy lollipops, gummy candies and chocolate balls. Serve at room temperature. Store leftovers covered in plastic wrap in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a 17-by-11-inch jelly roll pan with flour-based baking spray.
• Place the eggs in a stand mixer fitted with the whisk attachment and, with a timer set, beat for 5 minutes. Slowly add the granulated sugar and oil. Beat well. Add the milk and vanilla. Switch to the paddle attachment. In a separate bowl, whisk together the flour, baking powder and salt. Add slowly to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be thin.
• Pour the batter into the prepared jelly roll pan and bake for 10 minutes. When done, the cake should spring back when touched in the center. Immediately turn it out onto a wire rack to cool completely.
• For the buttercream frosting: In a stand mixer fitted with the whisk attachment, add the butter and confectioners' sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes.
• Add the vanilla extract and beat again. While mixing, add cream or milk 1 tablespoon at a time until the mixture comes to piping consistency.
• Divide the frosting evenly into 7 separate bowls. Tint each bowl of frosting with one of the 6 colors (pink, orange, yellow, green, blue and violet), leaving one bowl untinted; begin with 1 teaspoon of food coloring and add more to intensify the color if needed. Transfer each color of frosting to a separate piping bag fitted with a 1/2-inch plain decorator tip.

Steps:

• Instructions: Pre Heat oven to 350 Degrees . you want to Grease up two 8" or 9" inch round cake pans. In a medium-size bowl, combine flour,cocoa, baking soda, baking powder, and salt. (make sure you stir all the dry ingredients in the medium bowl very Now in a larger bowl you want to combine butter, sugar, eggs and vanilla. Beat well(use a electrical blender if you have one it will help you more to eyeball how well blended the ingredients are.)Now you want to add the flour to the larger bowl slowly along with the milk and evaporated milk.(*note*if the batter seems to thick go ahead and add ½ cup whole milk more)after that you can add 1/2 cup of Sour cream or buttermilk. Pour batter into prepared pans divided the batter evenly well. Bake for about 30-35 minutes, or until a toothpick inserted center comes out clean.These are tall layers and may take a bit longer to bake than you are use to .However, ovens are different .Please watch your cake carefully.*Do not open the oven during the first 15minutes of baking it may cause your cake to fall or go flat.Do not over bake. Cool on wire racks for 10 minutes then invert to cool completely. Note: If you want to make cupcakes, cupcakes will be done in about 15-20minutes. In a larger rectangular baking pan, cake will be done in approximately 30 mintues
• **Footnotes** *I shift all dry ingredients because my cake will result moist *when mixing the butter,sugar,eggs and vanilla make sure there are well blendend(I prefer to fold the ingredients) *When you adding all the ingredients together add them gradually don't just pour it them all at once* *check the chocolate cake after being bake for 35 minutes ~it might not be ready depending on the oven~ *Make sure that the butter is room temperature so you can mix well with your sugar,eggs and vanilla

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
• 1/2 cup (1 stick) butter or margarine.
• 2/3 cup HERSHEY'S Cocoa.
• 3 cups powdered sugar.
• 1/3 cup milk.
• 1 teaspoon vanilla extract.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Steps:

• Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
• Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
• Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
• Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
• Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
• Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR - Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
• Store in a re-sealable container.
• Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.