Frost Flakes Crumb Cake. Frost Flakes Crumb Cake A first memory was making the folks a crumb cake. A good use of unopened expired cereal. No granulated sugar needed in this recipe.
Cakes are just as much about looks as they are taste. Learn how to crumb coat a cake, along with three ways to frost a cake and create a beautiful The thin layer of frosting traps stray cake crumbs and prevents them from popping up in your finished cake. The most common issue with a freshly baked cake is the cake crumbling and melding with the frosting as you're trying to work with it. You can cook Frost Flakes Crumb Cake using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Frost Flakes Crumb Cake
- It’s 1 box of Frosty Flakes Cereal.
- You need 1 T of Baking powder.
- You need 4 of eggs.
- You need 1 T of Lemon flavoring.
- Prepare 1 T of Butter flavoring.
- Prepare 1/4 c of oil.
- Prepare 1/4 c of milk.
The best cake to frost is one that's been freshly baked, and then frozen straight away. Wait until your layers are cool, then wrap each one individually in cling film and pop them into the freezer overnight. However, the first step is going to be crumb coat cake. And the crumb coat is a layer of frosting that holds firm any part of the cake, that wants to fall away from it.
Frost Flakes Crumb Cake step by step
- Grind Flakes to crumb.
- Stir in Baking powder.
- Beat eggs, milk, oil and flavorings and stir mixture into crumbs.
- Place in a prepared pan as to make a large cookie. I used an oiled pan.
- Bake 350° 12 minutes.
- Cool and frost. I made lemon butter creme frosting..
- Serve with Coffee or a glass of milk..
Crumb coating is essential to prevent the frosting outer layer from mixing with crumbs that alter its texture. After its surface sets, apply a generous amount of frosting to the top of the crumb-coated cake. Move the cake under the spatula rather than maneuvering the spatula across the cake – this will minimize stress on the cake's interior. A crumb coat is a very thin layer of icing used to "glue" crumbs down, seal in the cake's moisture (super useful when you need to store the cake before decorating it) and provide an even base for additional frosting. Then fill the top in a similar way, going back and forth until you see no more cake undernieth.
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