Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

zebra cakes

5.0

(2)

mymessykitchenn.com
Your Recipes

Prep Time: 120 minutes

Cook Time: 18 minutes

Servings: 16

Ingredients

Remove All · Remove Spices · Remove Staples

Export 13 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 350° and spray and line with parchment paper 2 half sheet pans (18×13-inch). In the bowl of a stand mixer or using a hand held mixer, mix together the boxed cake mix, corn starch, sugar, water, eggs, vanilla and oil until combined, about 1 minute. Add in the flour, salt and sour cream and mix on medium until incorporated and there aren't any lumps, 2-3 minutes.

Step 2

Divide the batter evenly between both pans and smooth. These cakes will be thin! Bake for 15-18 minutes or until completely cooked through. Remove from the oven and allow to cool at room temperature for 30 minutes before refrigerating for 30-60 minutes.

Step 3

In the bowl of a stand mixer or using a hand held mixer beat the marshmallow creme and butter on medium high speed until smooth, about 1 minute. Add in the powdered sugar, vanilla, salt, and 2 tbsp of heavy cream or milk. Mix on medium speed until smooth and add additional heavy cream until it reaches desires consistency. You want it spreadable but not too thin.

Step 4

Once the cake has cooled cut out 32 hexagons using around a 2 inch cookie cutter. The cake is soft so in between cuts I dip the cookie cutter in flour to avoid the cake sticking. Spread the filling on top of half of the shapes and top with another. Place on a jelly roll sheet pan lined with wax paper or parchment paper and freeze for 1 hour or up to 24 hours. The longer these are frozen the easier they are to work with!

Step 5

In a large heatproof bowl melt the almond bark, 30 seconds at a time mixing in between, until totally melted. Stir in the crisco until smooth. Allow to cool for 3-5 minutes before dipping in the heart cakes. In a small bowl melt the chocolate wafers and pour into a piping bag fitted with a small round tip.

Step 6

Dip the frozen cakes completely into the melted almond bark and place onto a cookie rack covered in wax paper or parchment paper. Allow to set for 10 minutes before drizzling on the milk chocolate in arched lines to create the design.