Lucky Cakes Recipes

ALMOND GOOD LUCK CAKE

Steps:

• Combine almond and 1 tablespoon flour; sprinkle into a well-greased 10-in. fluted tube pan. Set aside. , In a large bowl, cream the butter, shortening and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, zest and extracts. Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk., In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter. Pour into prepared pan. Insert whole almond into batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, melt preserves in a microwave or saucepan; strain. Add orange juice; drizzle over warm cake.

LUCKY CHARMS CHEESECAKE

Steps:

• Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
• Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
• Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
• Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
• Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
• Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms® marshmallow.

LUCKY CHARMS™ CAKE

Steps:

• Heat oven to 350° F. Spray 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper circles.
• Make cake batter as directed on box. Stir in food color. Divide batter between pans. Bake about 30 minutes or until tops spring back when touched in center and toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes before turning out and cooling completely.
• Meanwhile, remove marshmallows from cereal box to bowl, and set aside.
• Trim off rounded cake tops. Place one layer on cake plate; drop a few tablespoons frosting on center of cake. Spread frosting evenly over cake; top with second layer. Drop about 1/3 cup frosting onto top cake layer, and spread over top and down sides in thin layer to create a "crumb coat-it's totally fine if you get crumbs in this frosting layer; this acts to seal in the stray crumbs before a final frosting.
• Refrigerate crumb-coated cake 1 hour. Pile remaining frosting on top of cake, and spread evenly over top and sides, making as smooth of a frosted surface as possible. Decorate cake with marshmallows by placing them in neat rows around outside of cake. To decorate top of cake, start with a single marshmallow in center, and encircle it with rings of marshmallows until cake is completely covered in marshmallows.

LUCKY CAKES

Steps:

• Cookie:.
• Preheat oven to 450 degrees F.
• Cream together sugar, 1/2 cup shortening and eggs with mixer in a large bowl.
• In separate bowl mix together flour, cocoa, salt, baking powder and baking soda.
• Add vanilla to the sour milk mixture (vinegar and milk) in a small bowl or measuring cup.
• Now mix all of these together with the creamed mixture in the large mixing bowl.
• Mix thoroughly.
• Add 1 cup boiling water and mix thoroughly. The dough will be almost like a cake batter.
• Drop by spoonfuls onto a greased baking sheet.
• Bake for 5 minutes in a 450 degree F oven. These bake quickly - do not over bake.
• While your cookies cool you can make the filling.
• Cook 1 cup milk with 6 Tablespoons of flour until thick. Stir continually while cooking. Once thick, remove it from heat and allow to cool.
• In a mixing bowl, combine the sugar, margarine, shortening, vanilla and powdered sugar.
• Mix well.
• Add the cooled paste (milk/flour mixture).
• Mix until it is no longer grainy in texture. It will have a whipped cream look to it.
• Once the cookies are cool and the filling is made, take one cookie, turn it upside down and frost with filling. Top it with a cookie that is very close in size. Continue until all the cookies have been assembled into this "Oreo" type cookie. You can either wrap them in foil, or wrap them in plastic wrap. These cookies can be frozen for up to 1 month.

LUCKY CHARMS® CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.