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thank-you cake ideas... no flowers

post #1 of 6
Thread Starter 
A friend of ours fixed our A/C the other night, for free, so I wanted to make him and his family a little cake as a thank-you gift. I will probably make an 8" round. I thought about doing chocolate covered strawberries, but I would prefer to do something with just icing. Does anyone have any ideas?

Also, I want to try the new cookies and cream filling recipe I got, what flavor cake do you think that would go best with? I was thinking chocolate maybe?? Do you think it would taste ok with chocolate covered strawberries on top, or would the flavors clash?

Melissa icon_razz.gif
post #2 of 6
Maybe do the cookies and cream filling in a chocolate cake and cookies stuck on top? I dont think chocolate strawberrie are BAD with anything though.....hehe
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #3 of 6
I must suggest the Giant ding-dong cake receipe on this site. However, you have given me inspiration to do the cookie and cream filling on the inside. It is a very good cake. I have made it twice this month.
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #4 of 6
I am now dying to try the ding dong cake also!
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #5 of 6
can you help me...........I can't find the ding dong cake recipe..........
post #6 of 6
Giant Ding Dong Cake

Serves/Yields: 1 - 10 inch round cake. (12 servings)
Prep. Time: 25 Minutes
Cook Time: 50 Minutes
Category: Fillings, Frostings
Difficulty: easy


If you are a true lover of the small snack cakes, you will LOVE this version!!


1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.

2 In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.

3 Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.

4 Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.

5 Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.

6 Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Source: Cheryl
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