In the Land of Jason
Keeping track of where Jason's going
Cakes
Jason's Dark Chocolate Fudge Raspbery Cake
1.) Start with two boxes of Duncan Hines Moist Delux nDark Chocolate Fudge cake. I made three layers from nine inch round cake pans. (two boxes will make four of these but then you get a leaning tower.)
2.) While these are baking, prepare the cream cheese icing. This will be the glue to hold on fondant icing. I doubled the recipe below.
One 8 ounce package of cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla (I substituted artificial raspberry flavoring)
1 lb. pkg. powdered sugar
Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture. http://basic-recipes.com/cks/creamcheese.htm
3.)When the cake is cool, slather on the icing between each layer and then the outside of the cake. Do not ice the top layer. Keep the cake in a sealed container (cake carrier) in the fridge. Leave about a cup and a half of the icing in a sealed container in the fridge
4. Are you ready for a sticky goey mess then you are ready to prepare the fondat. I think it would be a fun thing to do with kids. Just be sure the marshmallows have cooled before letting little hands touch them. http://whatscookingamerica.net/PegW/Fondant.htm Her directions are really clear. Follow them to the letter. This fondat is very sweet and tastes like marshmallow since its pure marshmallow and sugar. Fondat is mostly for looks so the taste of your cream cheese icing is far more important. Remember the direction recomend that you let it sit for 24 hours. That makes sure that the all of the powdered sugar is absorbed into a cohesive dough. I used it the same day and it produced a few wrinkles that I think wouldn't have been there had I waited. Honestly though you really couldn't see them. In the picture above the flash made them more obvious.
5.)Take the extra cream cheese icing out of the fridge so that it can soften up.
6.) Mix up 1 cup hot water with a package of rasperberry jello. Take a long knife and cut a circle about 4 inches in diameter around the middle. Then pour about half of the jello into the cake slowly along the circle. This makes the cake super-moist and give it that raspberry flavor. Replace the cake in the fridge for a couple of hours. It sets up quickly b/c the cake is already cold and there is less water than normal.
7. Ice the top of the cake with the cream cheese.
8. Role out your fondat. See the site above for instructions. This is a large cake so after I rolled it out I place aluminum foil at about the half way point and folded the fondant onto itself. Then having centered the foundant I unfolded it. Smooth it out. Using a flat instrument cut away the extra like play dough. Be careful to leave that excess to the side and flat so you can use it for decorations.
9. Now take the remainder of your cream cheese icing and place in a plastic baggy and tear off a corner. Place an edge of icing along the bottom to cover imperfections.
10. Microwave a 50/50 mix of water a raspberry jam. After it has cooled to a thick liquid (no chunks). Dribble for added affect and smell. You can smell the raspberry on this cake a mile away.
11. Use the remaining cream cheese and fondat to decorate.
12. This cake is very,very decadent and will easily serve 12-15 people. Use a sharp knife to cut it since the foundat is rubbery. If you don't you'll just squish the cake.
13. Share my website for those who want the recipe. www.IntheLandofJason.com
Jason's Strawberry Mudslide
Supplies: Bunt cake tin, small cupcake tin, two boxes of dark chocolate cake (or dutch-its better that its a little darker), 3 packets of wild strawberry jello, 2-3 cans of icing (1 strawberry-2 dark chocolate), 2 cans of strawberry or 2 pints of fresh strawberries, 2 pints of whipping cream and disposable basting pan.
Read the direction completely before starting or you'll have a real mess on your hands.
1.)Bake cake and cupcakes as directed. Allow to cool
2.)Do NOT remove from pans. Mix jello according to jiggler directions. I usually mix each packet seperately so I don't put too much into any one particular cake or cupcake. Empty the equivialent of 1 jello packet into the cake, one into the cupcakes, and one into the bottom of the basting pan.
3.)Let it set up for at least 3 hours in the fridge.
4.)Ice the bottom of the bunt cake with chocolate icing. Don't be shy. Invert cake onto the basting pan.
5.) Remove cupcakes and place 3 into center of bunt cake. Line the outside of the basting pan with cupcakes.
Stop here if you are planning on serving this outside your home. It is will become a goey mess if you finish and then transport. Take the handheld mixer, icing, strawberries, and whipping cream with you and do the last steps there.
6.)Pour cans of strawberries into center of bunt cake and in the space between cupcakes and bunt cake. If fresh strawberries cut into halves and place around base of bunt cake and into middle.
7.) Now comes the fun part. Empty the strawberry icing into a mixing bowel with some whipping cream (start w/a 1/4 cup). Start 'er up. Keep adding whipping cream until its got a thick milkshake consistency. Now dribble about half over the top of the bunt cake and around the edges of the pan on top of the cupcakes. Don't use all the icing up. You'll have lots anyway. The whipping cream almost doubles the original amount.
8.) Next take your dark chocolate icing and mix it in with the remainder of the whipped strawberry icing. Oh yeah baby! This is the reason you buy dark icing b/c after mixing with the whipping cream it'll end up more like milk chocolate. Dribble a small amount over the bunt cake.
9.) Then add some more whipping cream as you need to get it a bit more fluid and dribble as you see fit. These last two steps will give the cake three different shades of icing.
10.)You should have icing and whipped cream left over. Please do not put your friends in a diabetic coma by dumping the entire contents of icing onto the cake. Too sweet can be bad too. You'll get lots of oohs and aaahs.
11. Please give out my webaddress for those who want the recipe. www.IntheLandofJason.com
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