![]() And to add that mousse-like texture, some freshly-whipped cream is folded into the mixture. The reserved cup of buttercream is then combined with some cream cheese until smooth. Milk can be substituted for the heavy cream, but I find that heavy cream provides a fluffier texture and a smoother finish to the cake.īefore dyeing the buttercream, a cup of it gets removed for the filling. It’s made by beating some butter with some powdered sugar, vanilla, and heavy cream. The buttercream is just your standard American buttercream frosting. Once baked and cooled, it’s time to make the filling! Well, technically the filling AND buttercream. ![]() If you want a “swirlier” effect, you can run a butter knife through the batter a few times. Instead of baking each colored batter as separate cake layers, I decided to “swirl” them by alternating between spoonfuls of each batter. While the dye from the cereal does add some color to the batter, I ended up adding a little gel food coloring to each batter to deepen the color. For my OCD tendencies, on the other hand, I just couldn’t help myself. I’m sure that if you didn’t go through the extra work of separating the colors, the cake would turn out just as delicious. That way the cake gets a double dose of flavor from the cereal.ĭue to the fact that this cereal contains two colors– pink and blue–I decided to separate the colors so that I had two different-colored batters. ![]() Along with the cereal milk, I like to finely crush the cereal and stir it into the batter. Doing so allows you to infuse the milk with the flavor of the cereal, which is then added to the cake batter. The first involves soaking the cereal in some milk for about 30-40 minutes. So how does one incorporate a cereal into a cake? Well, there’s a couple of things I do… If not, you can always try my Cinnamon Toast Crunch Cake, or Cereal Milk Cake, which are both just as dandy! Hopefully, most of you are able to find this cereal in your grocery store. I figured this cereal might be a good alternative for those who don’t have access to a special extract. And since my very first cereal milk cake– Cinnamon Toast Crunch Cake–I’ve been obsessed with finding other cereals that would work well as a cake.Īlthough I’ve seen several recipes for cotton candy cake, they all seem to require a special extract to achieve that cotton candy flavor. After inhaling a few boxes of this stuff, I just knew it had to be good as a cake. There’s just something so ambrosial about that cotton candy sweetness that I can’t get enough of.įor a while now, I’ve been wanting to turn this incredible cereal into a cake. Seriously, if I see cotton candy ANYTHING, I’m a fan right off the bat. Not only is it a unique flavor as far as cereals go, but it’s C O T T O N C A N D Y–one of the most heavenly flavors on the planet. One cereal in particular that caught my eye in the cereal aisle was this Cotton Candy Cap’n Crunch cereal. I doubt there’s a cereal out there I haven’t tried. Really, there’s nothing that makes me jump for joy quite like discovering a special/limited edition cereal at the grocery store. I can’t help but feel like I’m living out my childhood dreams now that I’m an “adult” and I have the power to buy whatever sugary cereal I so desire. ![]() At least, I feel like that should be common knowledge to those of you who have followed my blog long enough. It’s no secret that I’m a bit of a cereal fanatic. Layers of sweet cotton candy cereal-infused cake and fluffy cheesecake mousse, beautifully frosted in creamy vanilla buttercream!
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