Minecraft Cake
Directions
- 1In a mixing bowl, combine milk, vegetable oil, and cake flour mix. Whisk until well combined.
- 2In a mixing bowl, combine milk, vegetable oil, and cake flour mix. Whisk until well combined.
- 3In a mixing bowl, combine milk, vegetable oil, and cake flour mix. Whisk until well combined.
- 4Add 8 egg yolks and a splash of vanilla mix to the wet ingredients and whisk again.
- 5Add 8 egg yolks and a splash of vanilla mix to the wet ingredients and whisk again.
- 6Add 8 egg yolks and a splash of vanilla mix to the wet ingredients and whisk again.
- 7In a separate bowl, whip 8 egg whites with 100g of sugar and 7g of lemon juice until medium peaks form.
- 8In a separate bowl, whip 8 egg whites with 100g of sugar and 7g of lemon juice until medium peaks form.
- 9In a separate bowl, whip 8 egg whites with 100g of sugar and 7g of lemon juice until medium peaks form.
- 10Gently fold the egg whites into the wet ingredients.
- 11Gently fold the egg whites into the wet ingredients.
- 12Gently fold the egg whites into the wet ingredients.
- 13Pour the batter into a 9x9 inch pan greased and lined with parchment paper. Bake at 300°F for 25 minutes.
- 14Pour the batter into a 9x9 inch pan greased and lined with parchment paper. Bake at 300°F for 25 minutes.
- 15Pour the batter into a 9x9 inch pan greased and lined with parchment paper. Bake at 300°F for 25 minutes.
- 16After 25 minutes, turn off the oven and leave the cake inside for 5 minutes before taking it out. DO NOT OPEN THE OVEN DOOR WHILE BAKING.
- 17After 25 minutes, turn off the oven and leave the cake inside for 5 minutes before taking it out. DO NOT OPEN THE OVEN DOOR WHILE BAKING.
- 18After 25 minutes, turn off the oven and leave the cake inside for 5 minutes before taking it out. DO NOT OPEN THE OVEN DOOR WHILE BAKING.
- 19Wash, dry, and peel the strawberries. Cut the strawberry skin into small squares.
- 20Wash, dry, and peel the strawberries. Cut the strawberry skin into small squares.
- 21Wash, dry, and peel the strawberries. Cut the strawberry skin into small squares.
- 22Cut off the edges of the cake, and cut the remaining cake into 2.5" x 2.5" squares.
- 23Cut off the edges of the cake, and cut the remaining cake into 2.5" x 2.5" squares.
- 24Cut off the edges of the cake, and cut the remaining cake into 2.5" x 2.5" squares.
- 25In a mixing bowl, combine cream cheese, a splash of heavy cream or half n half, and powdered sugar.
- 26In a mixing bowl, combine cream cheese, a splash of heavy cream or half n half, and powdered sugar.
- 27In a mixing bowl, combine cream cheese, a splash of heavy cream or half n half, and powdered sugar.
- 28Whisk until smooth and creamy.
- 29Whisk until smooth and creamy.
- 30Whisk until smooth and creamy.
- 31Cover the cake squares with icing and freeze for 15 minutes.
- 32Cover the cake squares with icing and freeze for 15 minutes.
- 33Cover the cake squares with icing and freeze for 15 minutes.
- 34Once frozen, pipe additional icing on each cake square and decorate with the cut strawberry skins.
- 35Once frozen, pipe additional icing on each cake square and decorate with the cut strawberry skins.
- 36Once frozen, pipe additional icing on each cake square and decorate with the cut strawberry skins.
Ingredients
- 90 g milk
- 90 g milk
- 90 g milk
- 90 g vegetable oil
- 90 g vegetable oil
- 90 g vegetable oil
- 100 g cake flour mix
- 100 g cake flour mix
- 100 g cake flour mix
- 8 egg yolks
- 8 egg yolks
- 8 egg yolks
- 1 splash vanilla mix
- 1 splash vanilla mix
- 1 splash vanilla mix
- 8 egg whites
- 8 egg whites
- 8 egg whites
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 7 g lemon juice
- 7 g lemon juice
- 7 g lemon juice
- 1 block cream cheese
- 1 block cream cheese
- 1 block cream cheese
- 1 splash heavy cream or half n half
- 1 splash heavy cream or half n half
- 1 splash heavy cream or half n half
- 60 g powdered sugar
- 60 g powdered sugar
- 60 g powdered sugar
- 1 container strawberries
- 1 container strawberries
- 1 container strawberries
Equipment
mixing bowlwhiskoven9x9 inch panparchment paperknifespatulapiping bag with Wilton 47 tip