Mad Hatter Cakes Bakery Recipes

MAD HATTER CUPCAKES

Steps:

• Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
• In separate large mixing bowl, gradually add sugar to butter.
• Cream until light and fluffy.
• Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
• Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
• Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
• Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
• Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
• Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
• Cool.

MAGICAL MAD HATTER

Steps:

• In a small measuring cup, mix together the cream of coconut and white rum. Pour into a chilled martini glass.
• In a measuring cup, combine the tropical juice blend with the tequila and stir. Pour into the martini glass over the backside of a spoon on top of the cream of coconut to create a layered effect. Serve.

THE MAD HATTER'S UNCAKE

Steps:

• Cake:.
• Lower oven racks to just below the middle. Preheat oven to 350 degrees.
• Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
• Generously shake the turbinado sugar onto the butter.
• Whisk together flour, baking powder, baking soda, and salt and set aside.
• Combine milk and vanilla in another bowl and set aside.
• Cream peanut butter and softened stick of butter in mixer until really well mixed.
• Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
• Add one egg and beat well until very light. Repeat for each egg.
• Add 1/3 flour mixture at low speed. Beat well.
• Add 1/3 milk mixture and beat well. Beat well.
• Repeat for remaining flour and milk.
• Divide batter evenly between the 2 pans.
• Space pans evenly between each other and the sides of the oven.
• Bake for 50 minutes.
• Sprinkle tops of cakes with raw sugar.
• If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
• Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
• Cool on rack for 20 minutes.
• Remove cakes from pans.
• Overturn on racks until cooled completely.
• Blackberry Jam spread:.
• Combine berries, sugar, and water in saucepan over med-low heat.
• Simmer about 20 minutes, until berries get really juicy.
• Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
• Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
• Whisk back into the berry mixture and return heat to med-low.
• When thickened bubbles are visible, remove from heat.
• Stir in lemon juice.
• Cover and put in refrigerator for at least 30 minutes.
• Peanut butter frosting:.
• Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
• Add in all powdered sugar with mixer on very low speed.
• Add milk slowly until the mixture reaches the right consistency.
• Add vanilla and mix until creamy.
• Assembly:.
• Cut off end of cake bread with a serrated knife.
• Cut slices of cake to desired thickness.
• Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
• Add at most 1 tbsp jam on top of peanut butter.
• Place second slice of cake on top and press lightly.