Mystis Tuxedo Cake Recipes

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

TUXEDO CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
• Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
• Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
• Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
• Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
• To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
• In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
• Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
• Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
• In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
• Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
• Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
• Slice and serve.

TUXEDO CAKE

Steps:

• To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
• Preheat the oven to 350°.
• Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
• Combine the butter, water and canola oil in a medium saucepan set over medium heat.
• In a large bowl, stir together the sugar, cocoa and flour.
• Pour the butter mixture into the sugar mixture and whisk until smooth.
• Whisk in the eggs, one at a time, then whisk in the buttermilk.
• Whisk in the baking soda, salt and vanilla all at once.
• Transfer the batter to the prepared pans.
• For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
• Set two layers on one rack and the third on the other.
• For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Monitor the layers carefully for doneness; each one may be done at different times.
• Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
• Cool the cakes completely, at least two hours, before frosting.
• To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
• Add the powdered sugar and whip until thoroughly combined.
• Place one cake layer on a plate and spread some of the frosting over the top.
• Top with the remaining layers, thickly coating the top and sides of each with frosting.
• Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
• To Make The Glaze: Place the chocolate in a medium bowl.
• Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
• Pour the hot cream over the chocolate and stir until it has melted completely.
• Stir in the syrup and the vanilla.
• Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
• Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
• Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
• Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

TUXEDO CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes., In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm. , Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.