Snake Cake With Venom Glaze Recipes

SNAKEWICH WITH VENOM SAUCE

Steps:

• Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle., Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely., Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic., On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue., For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce.

SNAKE CAKE WITH VENOM GLAZE

Steps:

• Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. With an electric mixer on medium-high speed, beat butter and both sugars until fluffy, 3 to 4 minutes. Beat in yolk and vanilla. Reduce speed to low; mix in flour mixture, scraping sides of bowl as needed.
• Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan to form a 1/4-inch-thick crust. Chill in freezer 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
• Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with an electric mixer on medium speed until fluffy, about 3 minutes, scraping sides of bowl as needed. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add whole eggs, 1 at a time, and the yolk, mixing just to combine after each addition. Add chocolate, and mix until combined.
• Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform. Bake cheesecake 45 minutes.
• Reduce oven to 325 degrees. Continue to bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
• Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
• Make the glaze: Combine chocolate and corn syrup in a heatproof bowl. Bring cream to a boil in a small saucepan; pour over chocolate mixture. Let stand 5 minutes, then whisk until smooth. (Do not whisk too much or bubbles will form.) Let cool 10 minutes. Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or up to 2 days, covered).
• Decorate the cake: Print snake stencil template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Set snake stencil on cake. Sift green powdered food coloring over snake, avoiding the tongue. Sift red powdered food coloring over tongue. Carefully remove stencil. Serve immediately.