Zebra Cakes

Sometimes it is nice to have a “throw-back” I call it and eat something you use to eat as a kid. I thought of Zebra Cakes a year ago and followed a recipe I found off Pinterest. This year I created my own recipe and they turned out amazing!!

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Ingredients Yellow Cake:

(You can also  buy a box of yellow cake mix)

  • 3 cups cake flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 6 large egg yolks
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour half the batter into 2 greased 9x13s
  9. Bake at 350 degrees F for 15-20 minutes insert a toothpick in the center and when it comes out clean the cake is done.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter, other round cutter, or any big enough cookie cutter shape (I used a square and a heart cutter) to cut an even number of shapes in the cake. Try to cut the shapes close together to maximize the number of cakes close together in the cake.

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Ingredients Filling:

  • 1/2 cup (8 Tablespoons) butter
  • 1/4 cup marshmallow fluff
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1-2 tablespoons half and half or heavy cream or (I used milk)

Directions: While the cake is baking and cooling, start preparing the filling.

  1. Beat together the vanilla, butter, and marshmallow until fully combined.
  2. Add the powdered sugar and beat on medium-low until just mixed in.
  3. Add 1 Tbs of half and half and beat for another minute on high, or until the filling is light and fluffy. You can add more half and half (Or milk product) if the filling seems too stiff.
  4. Optional: (I ended up adding another 1/4 cp of marshmallow fluff to make sure I had enough filling
  5. Once the cake is cooled and the shapes are cut, place the flat side of one cake circle face down. Spread filling on the top.
  6. Top with another cake circle, flat side up. Repeat with all the cakes.
  7. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.

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Ingredients White Chocolate Coating and chocolate drizzle:

  • 4 cups vanilla candy melts  (or roughly 16 oz vanilla almond bark)
  • 1 bag of white chocolate chips
  • 16 Tablespoons vegetable shortening
  • 1/2 cup milk or dark chocolate candy melts (or almond bark or chocolate chips) (optional: for drizzling)
  • T vegetable or coconut oil

Directions:

  1. In a large microwave-safe bowl, melt half the vanilla candy melts or almond bark with half of the white chocolate chips and half of the shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes.
  5. When the Coating is gone make the second half and repeat steps 1-4.
  6. Let the coating set at room temperature.
  7. When the coated cakes have set, melt the chocolate in a microwave-safe bowl, stopping to mix every 30 seconds. Add a T of oil if needed to help drizzle over the tops of the cakes.
  8. Return the cakes to the refrigerator to let set.

Tips: Preparing and using the coating twice helps the coating stay smooth while dipping the cakes.
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