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Anyone still have that Snickers cake recipe??

post #1 of 16
Thread Starter 
Hi Everyone, I have been going through the cakes yet again and have been in a daze about the Snickers cake recipe submitted by Biscat. I have been practicing real hard at decorating ( I will show everyone the photos as soon as my camera gets off the fritz - I have the good, the Bad, and several of the UGLIES! ) but I'm getting better thanks to everyones help and kindness. Sorry got off track, anyway I want to take a bit of a break from flowers and shells and rosettes and was wondering if anyone has that recipe for the Snickers cake and if I could please have it. It looks SO GOOD and I would greatly appreciate anyones help. Thanks so much and I hope you all have a wonderful day!! icon_smile.gif
post #2 of 16
Snickers Cake:

It is a standard devils food cake. Just plain, right from the box.

The icing is 2 parts buttercream (or standard decorator's frosting) to 1 part caramel. Amount depends on size cake you are making. I think I use about 3-4 cups to frost a 9*13 cake. Caramel dip should be room temp to mix with buttercream. You can use whipped topping frosting... but it may melt under the heated caramel.

IMPORTANT NOTE:

Make your frosting medium consistency.

More of an IMPORTANT NOTE:

I have found the best caramel that a match closest to what Albertsons uses is found in the produce section of your grocery store near the fresh apples. It is T. Marzetti's Old-Fashioned Caramel Apple Dip. It is 99.99% close enough and better than any other I've tried. It comes in a container just like chip dip or sour cream. It tastes just like the caramel additive Albertson's uses and has the same consistency. The fat free does not taste as good.

Putting the cake together:

9*13: cut cake and fill with caramel/buttercream mixture about 1/4 inch thick.
8" single layer: cut cake and fill with caramel/buttercream mixture about 1/4 inch thick
8" double layer: cut each layer and thinly fill with caramel/buttercream mixture - Also fill between the two original layers about 1/4 inch thick.

Frost cake with caramel/buttercream mixture. You want a smooth cake. You may want to "hot knife" the cake. You may fancy comb the sides. I don't. The store does.

Place 3-4 T caramel dip in a poly bag and microwave 10-15 seconds. It should be easily runny but not like water. The consistency of catsup, I guess. Cut tip of poly bag to an approximate 1/4-inch hole and drizzle over edge of cake allowing to drip down the sides. You will be covering about 1/2 inch of the top while doing this. Place in refrigerator at least 30 minutes before proceeding to allow caramel to harden.

With Plain buttercream/decorator's frosting (no caramel added) using tip #18-22 (your choice), pipe a simple shell border around the bottom of the cake. I personally do not do this step. It covers the drips and we think they look cool.

With Plain buttercream/decorator's frosting (no caramel added) pipe large rosettes (9CS or 7CS tip) around edge of cake and in center according to size cake.

Take a snickers bar and slice it up placing it around the top of the cake. Place cake in refrigerator about 15-30 minutes so that rosettes become stiff for final procedure.

Place 1-2 t caramel dip in a poly bag and microwave 10-15 seconds. It should be easily runny as above. Cut tip of poly bag to an approximate 1/8-inch hole (the previous bag will be too large and this will be too small to properly do the previous drizzle) and drizzle over top of cakes being careful not to drizzle over the sides. I also do a quick drizzle in chocolate for my home versions.
post #3 of 16
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post #4 of 16
Thank you
post #5 of 16
I'm ready to lick the computer screen! icon_eek.gif Wow. that sounds good. Do you have a pic of any you have done?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #6 of 16
post #7 of 16
yeah thanks for posting! I'll have to try it sometime!
post #8 of 16
GREAT thread. I'm definitely adding this to the (long) list of recipes I want to try!
post #9 of 16
OMG.. I have to try this one!!!
post #10 of 16
Wow that looks pretty...... pretty yummy!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #11 of 16
sounds delicious. do you have a picture of this cake? it would really help visualize what your describing.


sorry, just saw the link for the picture. i didn't notice any chopped up snickers on it.
post #12 of 16
That photo looks great. I'm looking for more of a chocolate icing and placing crushed snicker bars in between 2 8" layers. and placing mini snickers all around the top and coverging them with the icing.
post #13 of 16
Does anyone have more of a chocolate recipe??? icon_sad.gif
post #14 of 16
When i make a snickers cake i use and 8" round marble cake... I use chocolate light n fluffy frosting and mix caramalize in with it... I frost the cake then i take snicker crumbs (crushed) and put it around the sides of the cake. then on top i put one rosette in the middle... and six rosettes around the middle one... in the 6 rosettes around the cake i take mini snicker and cut them in half and place a half in each rosette and in the middle rosette a cherry... the i melt some chocolate ready ice and drizzle it across the cake... as soon as i take a picture of one i will post it for all to drool over!!
post #15 of 16
does anyone have the recipe that biscat used for that snickers cake?
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