cream filling

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Homemade Oreos Recipe by Tasty

unsalted butter, softened

white sugar

salt

eggs

all-purpose flour

cocoa powder

baking soda

butter, softened

sugar

vanilla

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Tasty

In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.

Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.

Add the dry ingredients to the wet ingredients, and mix together until combined.

Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).

To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.

Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.

Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.

Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.

To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.

Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

https://vid.tasty.co/output/29244/mp4_640x640/1492190239

A light and airy layer cake with a creamy filling tucked in between!

Swedish Flop Cake

vanilla cake mix

3.4 oz box instant vanilla pudding

milk

butter (2 sticks), softened

TBSP flour

TBSP milk

sugar,

Preheat oven to 350 degrees.

Cover 2 -15 x 10 jelly roll pans...

Cover 2 -15 x 10 jelly roll pans with parchment papers.

In a mixing bowl, beat together cake mix,...

In a mixing bowl, beat together cake mix, eggs, pudding mix and milk. Beat until smooth and combined.

Evenly distribute cake batter between the two jelly...

Evenly distribute cake batter between the two jelly roll pans. Spread evenly.

Bake both 12-15 minutes or until toothpick inserted...

Bake both 12-15 minutes or until toothpick inserted comes out clean.

Let cake cool completely.

In a mixing bowl, beat butter until fluffy....

In a mixing bowl, beat butter until fluffy. Add in powdered sugar, flour and vanilla. Add in milk and beat until fluffy.

Spread filling on just one of the cooled...

Spread filling on just one of the cooled cakes. Take the second cake and place on top.

Sprinkle top with desired amount of powdered sugar.

Cut into squares for serving

https://mediavine-res.cloudinary.com/video/upload/s5wccqdbgtu1ldnvciv8.mp4

Cake Recipes featured on my blog: Table for Seve

Cake Recipes

These homemade oatmeal pies are even better than any childhood memories you may have of the Little Debbie oatmeal creme pies. 

Homemade Oatmeal Pies

quick cooking oats (divided)

cinnamon

nutmeg

butter

brown sugar

Tablespoons molasses

marshmallow fluff

Preheat oven to 350° F.

In a food processor, pulse to grind 1/2 cup of quick-cook oats into a powder.

In a medium bowl, whisk together 1 1/2 cups of quick cook oats, the ground oats, flour, baking soda, salt, cinnamon, and nutmeg.

In a separate mixing bowl, beat together butter and sugars until well combined.

Add molasses and eggs and beat until fluffy.

Add dry ingredients to the butter mixture and mix together completely.

Spoon 2 tablespoon scoops of dough onto baking sheet, allowing plenty of room for cookies to spread. You can adjust the size of the dough ball according to how large you want your cookie pies. We made super size oatmeal pies.

Bake cookies for about 10 minutes or just until center of the cookie has spread flat and appears set. Remove from oven and allow to cool for 2-3 minutes or until cookies can be transferred to cooling rack.

Place cooling cookies into freezer for at least 30 minutes while preparing the filling. This will allow them to firm up so that the filling can be pressed between two cookies without squishing the cookie.

Cream together butter, vanilla, and marshmallow fluff. 2. Carefully beat in powdered sugar until combined.

Filling Instructions

Remove two cookies from the freezer.

Use a medium-large cookie dough scoop to scoop a large ball of filling onto the center bottom of one of the cookies.

Press the other cookie onto the filling until the filling squishes out almost to the edge of the cookies.

Continue with remaining cookies.

Assembly

This homemade Twinkies recipe for Hostess snack cakes filled with fluffy cream filling is just like the ones from your childhood. But better.

Homemade Twinkies

Nonstick cooking spray oil

cake flour

baking powder

unsalted butter

vanilla extract

eggs,

cream of tarter

Seven-Minute Filling, er, Frosting

Preheat

Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.

Fold

To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.

Shape

Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. 


Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you’re impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan.

Whisk

Whisk the flours, baking powder, and salt together in a bowl.

Heat

In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.

Separate

Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks.

Beat

Dump the beaten egg whites into a large bowl and add the egg yolks to the standing mixer bowl—there’s no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.

Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.

Bake

Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

Poke

Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action here, beginning at minute 3.)

Fill

Scoop frosting into a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack.

Serve

Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.

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Top Tags

Homemade Oreos Recipe by Tasty

Swedish Flop Cake

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Top 4 cream filling recipes from across the web

The most viewed cream filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Oreos Recipe by Tasty

Swedish Flop Cake

Homemade Oatmeal Pies

Homemade Twinkies

The most viewed cream filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine