Inside Out Cake Recipes

INSIDE OUT CREAM PUFF CAKE RECIPE

Steps:

• Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.
• After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.
• Spread the dough into a greased 9 x 13-inch baking dish, pushing it into the corners and up to the sides.
• Preheat oven to 425 degrees F and bake for 15-18 minutes. It should no longer look wet and should look lightly golden brown.
• Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.
• Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.
• After the base has cooled completely, spoon prepared pudding into the center, smoothing evenly and pushing to the edges. Top with the whipped topping, again smoothing evenly and swirling in a decorative pattern. Drizzle with about 1/3 cup of the chocolate sauce. Cover cake lightly with plastic wrap and chill for 1 hour before serving.
• In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.
• The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.
• Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.

INSIDE OUT PEANUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 15 by 10 by 1-inch baking sheet with vegetable oil spray. Line the pan with parchment paper and butter the top of paper. Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor. Process until nuts are finely ground.
• Beat the egg whites in a large, clean bowl until stiff, forming peaks, but not dry. Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once). Add cake mixture to prepared pan and spread evenly. Bake for 30 minutes or until cake is lightly golden on top. The cake will be moist. Do not overbake. Cool cake for 10 minutes in the pan. Turn out onto cooling rack and cool until cake is slightly warm.
• Line a 2 1/2 quart bowl with plastic wrap overlapping sides by 3 inches. Cut cake lengthwise into 1/3-inch wide strips. Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl. If cake slices break, piece together to fit. Brush cake with 2 tablespoons amaretto. Spread ganache over cake covering completely. Gently press peanut butter chips into ganache. Spread peanut cream into center and smooth top. Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with remaining 1 tablespoon amaretto. Fold excess plastic wrap over top. If plastic wrap does not cover cake completely, cover with more wrap. Chill at least 4 hours or overnight.
• Garnish the cake with Apricot Roses and the Sugar Cage.
• Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow the ganache to cool to room temperature.
• Add chilled whipping cream and stabilizer to a large bowl. Beat until soft peaks form. Gradually add sugar and beat until cream is firm. Fold amaretto into whipped cream in 2 additions. Add chopped nuts, chocolate and zest into a bowl and stir to combine. Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream.
• Roll each apricot out, sticky side down, between 2 sheets of waxed paper to 1/16-inch thickness. Roll up tightly, sticky side in, to form a tight center bud of a rose. Wrap another apricot around the bud, sticky side in, pressing gently to stick together. Repeat with 2 more apricots, overlapping half of each previous wrap. Gently bend top of outer 3 apricots outward to form petals. Place toothpicks through bottom of rose and cut off apricot below toothpick to form a flat base. Repeat until desired number of roses are complete. Place roses on a plate and freeze for 30 minutes. Garnish finished cake with apricots roses.
• Place sugar, corn syrup, and water in a heavy 2-quart saucepan over medium high heat. Cook the sugar mixture until it reaches the hard-crack stage (310 to 320 degrees F). Remove the pan from heat and carefully pour into a heatproof microwaveable glass bowl. Do not leave sugar in the pan because it will continue to cook and turn brown. (If sugar thickens and is not easy to work with, place the sugar into the microwave for 3 to 5 minutes to thin.)
• Spray a bowl (large enough to fit over cake) lightly with vegetable oil. Dip a fork into the hot sugar and quickly wave the fork over the inside of the bowl in a swirling motion allowing the sugar to drip off the fork in long, thin strands distributing evenly on the sides and bottom of the bowl making sure the sugar comes up to the rim. Set aside to cool about 5 minutes. Gently pull the "cage" loose from the side and bottom of the bowl. If the sugar is too warm, the cage may collapse. Place cage over finished cake.
• Be extremely careful when working with cooked sugar. The temperature of the sugar exceeds the temperature of boiling water and can be very dangerous.

INSIDE-OUT CHOCOLATE BUNDT CAKE

Steps:

• Cake.
• Combine pudding mix, cake mix, chips, chips, milk and eggs.
• Mix by hand until well-blended--about 2 minutes.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
• Cool 15 minutes in pan, then remove.
• Continue cooling.
• Frosting.
• Melt margarine in medium saucepan.
• Remove from heat.
• Stir in sugar and chocolate.
• Add vanilla.
• Stir enough hot water (3-4 Tablespoons) to make desired consistency.
• Drizzle over cake.

INSIDE OUT CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 9-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
• In a large bowl, whisk together the eggs, coconut sugar, maple syrup, almond butter and vanilla extract until smooth. Slowly whisk in the melted and cooled coconut oil until it's well incorporated. The mixture should be very smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temperature.
• In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
• Divide batter evenly between pans and spread out with a spatula to smooth the tops. Allow batter to sit in pans while your oven preheats. Bake for 17-28 minutes in the two 9-inch pans or 20-25 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool for 15 minutes before removing from the pans and placing on a wire rack to finish cooling. The cake should be completely cool before you frost it. This is very important. Cakes can be made a day or two ahead if you'd like.
• Make your frosting: first add your freeze dried strawberries to a high powered blender (or a food processor) and blend until they become a fine powder. Next, in the bowl of an electric mixer, add the softened butter (or vegan butter) and whip on high until light and fluffy. Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 minutes more, starting on low speed and slowly increasing to high. Add in a few tablespoons of milk to thin the frosting out, beat again until smooth.
• Now it's time to frost the cake: place a few tablespoon tablespoons down onto the cake stand and spread over a few inches. Invert one cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If necessary, you can do a crumb coat here: frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer. Once you are done frosting, place your cake in the fridge. This is important! The frosting needs to be somewhat cool so the chocolate drizzle will set properly on top.
• To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is smooth and completely melted. Remove cake from the fridge and pour over the top of the cake. It should naturally start to drip down the sides, but if it doesn't, use a spoon to spread the chocolate a little towards the sides to create a drip look on the sides. Place whole strawberries on top of the cake and place in the fridge until chocolate hardens.
• Cake will stay good at room temp for a day or so, then should be placed in the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Enjoy!

DONNA'S INSIDE-OUT CAKE..AETN RECIPE - (2.7/5)

Steps:

• Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping

INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Blend all ingredients, except for chocolate frosting, together on low speed until moistened. Beat at medium speed for two minutes. Pour into prepared bundt pan.
• 3. Back for approximately 50-60 or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and let cool completely.
• 4. At this point you can dust it with powdered sugar. Or, like me, you can drizzle it with the chocolate frosting (gently heated in the microwave) and then "dust" it with toasted coconut.

INSIDE-OUT GERMAN CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
• Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
• Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
• Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

PINEAPPLE INSIDE-OUT CAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
• Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
• Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.

INSIDE OUT GERMAN CHOCOLATE CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
• Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
• Make filling:
• Reduce oven temperature to 325°F
• Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
• Increase oven temperature to 425°F
• Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
• Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
• Make glaze while milk is baking:
• Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
• Assemble cake:
• Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
• Chill cake until firm, about 1 hour. Transfer cake to a plate.
• Cooks' notes:
• • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
• • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.

INSIDE-OUT CAKE RECIPE

Steps:

• Mix first 4 ingredients with a mixer. Fold in the can of icing. Bake in a large, greased and floured bunt cake pan at 350 degrees for 55-60 minutes.