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Briahna

Real Powdercake Recipe *video*

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Briahna    33

Powdercake
 

View my other recipes

 

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Ingredients:
- 1 (8 oz.) package cream cheese, room temperature
- 1 1/2 cups butter
- 1 cup white sugar
- 2 cups brown sugar
- 1/4 cup milk
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
 
Filling: 
- 2 tsp. hot water
- 1/4 tsp. salt
- 1 (7 oz.) jar marshmallow creme, about 2 cups
- 1/2 cup butter, softened
- 1 tbsp. honey
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. lemon extract
- 8 drops yellow food coloring
 
Directions:
1. Preheat oven to 325 degrees F.
2. Spray a cream canoe pan with non-stick cooking spray, or make your own canoe molds:
 - Tear off a large square of aluminum foil (about 12 inches), then fold it in half one way, then the other, so you have a smaller square. Wrap the aluminum foil around a spice bottle, closing ends and leaving top open. Remove bottle and place foil form on a baking sheet. Repeat with 9 more pieces of foil to make 10 molds. Spray inside of molds with cooking spray and set aside.
3. In a large bowl, cream butter and cream cheese until smooth. Add sugar while beating until fluffy.
4. Add eggs one at a time, beating well with each addition. Add flour all at once and mix in. Add milk, vanilla, and lemon extract.
5. Divide batter evenly between the molds.
6. Bake for 30 minutes, until cakes are golden brown on top and a toothpick inserted into the center comes out clean. Carefully turn the cakes out of the foil molds and place right-side-up on a cooling rack. Allow to cool completely
 
Filling:
1. In a bowl, stir together hot water and salt until the salt has dissolved. Set aside. In a large bowl, combine marshmallow creme, butter, honey, powdered sugar, vanilla, and lemon extract. Beat until light and fluffy. Add salt solution and beat again for 30 seconds to a minute. Add food coloring; mix in until thoroughly combined.
2. Use a toothpick to poke 3 holes in bottom of each cake, moving it around to create a hole to fill with frosting. Use a piping bag or a plastic bag with a corner snipped off. Pipe frosting into each hole, filling as much as you can without cracking the cake.

 

3. Store cakes at room temperature in an airtight container.
Edited by Briahna
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