Bake
Nawty Party Cakes
You don't have to order a Naughty
Cake from a bakery, or spend an exorbitant amount of time mixing ingredients
from scratch to create a Party Cake that not only looks professional but
tastes rich and moist. Before you pick a recipe or a cake pan, it
is necessary to know how many people you need a cake to serve. Here
are the cake and cupcake pan specs: Remember that a standard cake
mix (18.25 oz) without any other ingredients added will yield 4 cups of
mix. Serve size is calculated that each piece is approximately 2"
x 3". O indicates outside dimensions of pan and I indicates the inside
dimensions of the pan and the size of the cake after baking.
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Cake
Pan
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Cake
Size
|
Batter
Amount
|
Baking
Temp/Time
|
Serves
|
Pecker
Cup Cake Pan
PD8400-02
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O-9.75"
x 7.50" x 1.00"
I-4.25"
x 2.50" x 1.00"
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1/8
cup ea
3/4
cup per fill
(1
mix box)
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350
degrees
25
min
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1
pan - 6 pieces
1
box mix - 30 pieces
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Colossal
Pecker Cake Pan
PD8409-00
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O-20.25"
x 14.75" x 2.75"
I-18.50"
x 13.75" x 2.75"
|
12
cups
(3
mix boxes)
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350
degrees
70-88
min
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48
slices
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Jumbo
Pecker Cake Pan
PD8407-00
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O-15.00"
x 10.75" x 2.00"
I-14.50"
x 10.25" x 2.00"
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6
cups
(11/2
mix boxes)
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350
degrees
60
min
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24
slices
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Pecker
Cake Pan
PD8401-02
|
O-11.25"
x 7.25" x 1.50"
I-10.25"
x 6.25" x 1.50"
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1
1/2 cups
(1
mix box - 2 cakes)
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350
degrees
35-38
min.
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10
slices
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Erotic
Pecker Cake Pan
SE2410-30
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O-11.50"
x 7.25" x 1.75"
I-10.00"
x 6.25" x 1.75"
|
1
2/3 cups
(1
mix box - 2 cakes)
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350
degrees
30-33
min.
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10
slices
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Disposable
Pecker Cake
Pans
(2) PD8414-01
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O-11.25"
x 7.25" x 1.50"
I-10.50"
x 6.50" x 1.50"
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1
1/2 cups
(1
mix box - 2 cakes)
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350
degrees
35-38
min.
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2
cakes - 20 slices
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Disposable
Pecker Cup
Cake
Pans (2) PD8414-02
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O-10.50"
x 8.50" x 1.00"
I-4.50"
x 2.50" x 1.00"
|
1/8
cup ea
3/4
cup per fill
(1
mix box)
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350
degrees
25
min
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1 pan - 6 pieces
1
box mix - 30 pieces
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Big
Boy Cake Pan
OL-01-900
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O-14.75"
x 11.00" x 2.00"
I-13.25"
x 10.00" x 2.00"
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6
cups
(1
1/2 mix box)
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350
degrees
50-60
min
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24
slices
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Mini
Pecker Disposable
Cupcake
Pans (6)
HTP2245
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O-4.75"
x 3.00" x 1.00"
I-4.25"
x 2.50" x 1.00"
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1/8
cup ea
3/4
cup per fill of 6
(1
mix box)
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350
degrees
25
min
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6
pieces
1
box mix - 30 pieces
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Medium
Disposable
Pecker
Cake Pans (2) HTP2246
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O-11.25"
x 7.25" x 1.50"
I-10.25"
x 6.25" x 1.50"
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1
1/2 cups
(1
mix box - 2 cakes)
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350
degrees
35-38
min.
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2
cakes - 20 slices
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Large
Disposable Pecker
Cake
Pans (2) HTP2247
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O-15.00"
x 10.75" x 2.00"
I-14.50"
x 10.25" x 2.00"
|
6
cups
(1
1/2 mix box - 2 pans)
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350
degrees
60
min
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2
cakes - 48 slices
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Boobie
Cup Cake Pan
PD8400-01
|
O-9.50"
x 7.50" x 1.00"
I-4.25"
x 2.00" x 1.00"
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4
Tbs. x 6
(1
mix box)
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350
degrees
25-35
min
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6
pieces per pan
1
box mix - 22 pieces
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Boobie
Cake Pan
PD8401-01
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O-11.50"
x 6.50" x 2.00"
I-10.50"
x 5.25" x 2.00"
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3
cups
(1
mix box)
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350
degrees
350-33
min.
|
12
slices
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Who has time for scratch
backing? Exactly! Which is why all of our cake recipes start
with a box mix! By simply adding a few more ingredients to that boxed
mix you can turn ordinary into sin-sational. We have
included all of our 'Bachelorette Party Homemade Box Cake Recipes' in a
booklet that you can download a copy for free.
The exception to store bought
baking is icing. The canned icing stuff is a dead give-away.
Icing takes very little time or expertise but 'From Scratch' icing will
make all the difference in the taste and look of your cake. All of
the recipes we have included for icing are from scratch but take a minimal
amount of time.
How
To Make 'The Bachelorette Home-Made Box Cake:
1. Follow
the cake baking instructions on the box. The only difference will
be what you are going to add to the cake to the mix. The additions
can be pudding, sour cream, applesauce, extracts, nuts, chips, etc.
2. If
you are adding something dry (pudding, dry spices), blend it with the dry
cake mix before you add any liquid ingredients.
3. If
you are including anything liquid (sour cream, applesauce, bananas) add
the ingredients called for on the mix first. After adding the oil,
water and eggs to the cake mix stir until it is no longer powdery.
Then add your additional ingredient(s) and mix thoroughly.
4. To
add anything with pieces such as chips, nuts, or raisins, mix in as the
last step before you pour the batter into the pan. (To keep from
settling on the bottom toss chips, etc. in flour before adding them to
the batter). B Bake the cake in accordance with the instructions on the
cake box. Once baked, remove from the oven and let it cool.
Cake
Prep Tips:
* Assemble
all ingredients.
* Before
mixing the batter, prepare the cake pan(s).
* Generously
grease the inside of pans, bottom and sides.
* Sprinkle
with flour (or some of the dry cake mix) Shake pan to evenly coat.
Tap out any excess flour.
* Preheat
the oven making sure the rack is in the center.
Cake
Mixing Tips:
* Have
all ingredients at room temperature for best results.
* Either
a portable or standard electric mixer works well for mixing the cake batter.
* Scrape
sides and bottom of bowl frequently with a rubber spatula during mixing.
* If
you need more cake mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg,
1 tsp. baking powder.
* Add
nuts, chips, raisins or fruits to the batter last.
* Pour
the cake batter in the pan and spread evenly.
* Take
a knife and run from the center of the pan to the outer edge to release
all the air bubbles.
* Finally,
lift the pan up several inches and let it drop down onto the counter to
even out the batter.
Into
The Oven:
* Bake
on center rack. Don't allow cake pans to touch the oven wall or each other.
* Halfway
through baking time rotate the cake pan 180 degrees.
* About
8 minutes prior to recipe directions for doneness, gently open the door
and check the cake. Use a toothpick to test the cake's center.
* If
the toothpick comes out with just a few crumbs, the cake is done.
* If
the toothpick is wet, continue to bake, continue checking at 2 minute intervals.
Cake
Cooling:
* Let
the cakes cool in the pan until the sides start to pull away.
* Invert
cake on a plate and let sit. Then lift the pan and cake should drop out.
* Let
the cake cool off for at least four hours, or preferably overnight before
frosting.
Cake
Frosting:
* Use
a 1-inch wide, dry paint brush to brush-off any loose crumbs.
* Take
a spoon of icing and put it on a serving plate to keep the cake from sliding
around.
* Place
several strips of waxed paper under the the edges of the cake so the plate
stays clean.
* Apply
a thin layer of frosting called a "crumb coat" to the cake then refrigerate
until it is set before applying the final, heavier layer of frosting.
* Start by spreading the
side with a thicker layer of frosting, working from the bottom toward the
top and turning the cake as needed.
* To
frost the top, spoon a mound of frosting in the center and spread it outward
to the edges.
* To
make swirls in the frosting, use the flat, metal spatula or the back of
a teaspoon.
* Clean
the edges of the cake plate with a damp cloth. Wipe off any frosting smudges
or cake crumbs. |
Cake
Slicing:
*Believe
it or not dental floss makes a really good cake cutting tool.
*Pull
out a piece of dental floss about 4-6 inches longer than the cake.
Wrap the ends of the floss around both index fingers.
*Evenly
hold the tightened floss over the cake and push down into the cake to make
a straight, even cut all the way to the bottom of the cake.
*Let
the floss loose on one hand and pull it through with the other hand.
*As soon
as you've made slices the length of the cake then use the same process
for the slices going the width of the cake.
*Change
floss when it becomes coated with cake or icing. Floss only works
for cutting straight pieces -use a knife for cutting circles.
*This
guide shows how to cut pecker shaped cakes into pieces approximately 2
in. x 3 in.
PECKER
CAKE PAN - SERVES 10
PD8401-02~PD8414-01~HTP2246
JUMBO
PECKER CAKE PAN - SERVES 24
PD8407-00~HTP2247
COLOSSAL
PECKER CAKE PAN - SERVES 48
PD8409-00
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Free
Bachelorette Party Cake Recipes & Tips
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'Stiff Dick'
Oreo Ice Cream
Pecker Cake
Recipe
Serves 10
Use
with Pan PD8401-02
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Cake
Ingredients:
*
1 Package of Oreos
*
1 Pint French Vanilla Ice Cream
*
1 12 oz. jar of Hot Fudge Topping
Cake
Directions:
1. Reserve approximately 12 Oreos and crush the rest in a plastic
bag - break them down into small crumbs and pieces.
2. Sprinkle a light layer of Oreos in the bottom of the PD8401-02Pecker
Cake Pan.
3.
Add an ice cream layer on top of the crushed Oreos.
4.
Remove lid and warm hot fudge topping until you are able to spread topping.
5.
Create a hot fudge layer.
6.
Create an Oreo layer.
7.
Create an ice cream layer.
8. Freeze
for 3-4 hours until firm.
9.
Invert on serving dish, top with crushed Oreos.
10. Slice Oreos
in half and garnish sides of cake. |
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'Greenie
Weenie'
Pistachio Pecker
Cake
Recipe
Serves 10 per cake - 2 Cakes
Use
with Pans PD8414-01 * HTP2246
Cake
Ingredients:
* 1 Package
(18.25 ounce) Yellow Cake Mix (without pudding)
* 4 Eggs
* 1 Cup
Club Soda
* 1 Box
(3.4 ounce) Instant Pistachio Pudding
* 1/4
Cup Vegetable Oil
* 1/2
Cup White Pistachio Nuts in the shelled and chopped
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
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'The Boner'
Bicardi Rum Cake
Recipe
Serves 24
Use
with Pans PD8407-00 * HTP2247
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Cake
Ingredients:
* 1 Cup
Chopped Walnuts
* 1 (18.25
ounce) Package Yellow Cake Mix
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
* 1 Cup Sour
Cream
* 4 Eggs
* 1/2
Cup Cold Milk
* 1/2
Cup Vegetable Oil
* 1/2
Cup Dark Rum
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour PD8407-00
or HTP2247 Pecker Pan.
Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large
bowl, combine cake mix and pudding mix. Mix in the eggs, 1 cup water, oil
and 1 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in
the preheated oven for 60-70 minutes, or until a toothpick inserted into
the cake comes out clean. Let sit for 10 minutes in the pan, then turn
out onto serving plate.
Glaze:
* 1/2
Cup Butter
* 1/4
Cup Water
* 1 Cups
White Sugar
* 1/2
Cup Dark Rum
To make the glaze: in a
saucepan, combine butter, 1/2 cup water and 2 cup sugar. Bring to a boil
over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in 1 cup rum. Brush glaze over top and
sides. Allow cake to absorb glaze and repeat until all glaze is used.
For extra glaze double recipe. |
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'Hot Lover'
Red Velvet Cake
Recipe
Serves 24
Use
with Pans PD8407-00 * HTP2247
Cake
Ingredients:
* 1 (18.25
ounce) Package German Chocolate Cake Mix
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
* 3 Large
Eggs
* 1 Cup
Sour Cream
* 1/2
Cup Vegetable Oil
* 1/2
Cup Water
* 1 Bottle
(1 ounce) Red Food Coloring
* 1 Cup
Miniature Semisweet Chocolate Chips
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
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Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour PD8407-00
or HTP2247 Pecker Pan.
2. Place the
cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs
in a large mixing bowl. Blend with an electric mixer on low speed for 30
seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look thick and
well combined. Fold in the chocolate chips.
3. Bake in the preheated
oven for 60-70 minutes, or until a toothpick inserted into the cake comes
out clean. Let sit for 10 minutes in the pan, then turn out onto serving
plate.
Cream
Cheese Icing:
* 4 Ounces
Butter, softened
* 8 Ounces
Cream Cheese, softened
* 1 Tablespoon
Vanilla Extract
* 1 Box
(1 pound) Confectioners' Sugar
Beat the butter and cream
cheese until smooth and light. Add vanilla and confectioners' sugar; beat
until smooth. Spread frosting over cake. For really thick icing double
recipe. |
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'The Quickie'
Fluffy Strawberry
Cream Dessert
Recipe
Serves 10
Use
with Pan SE2410-30
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Dessert
Ingredients:
* 1 Angel
Food Cake - small square size from grocery store
* 1 (10
oz.) Box Frozen Sweetened Sliced Strawberries, thawed
* 1 (3
oz.) Box Strawberry Jello
* 2 (8
oz.) Cartons Cool Whip
*
Fresh Strawberries
Dessert
Directions:
1. Cut cake
into 1-inch cubes.
2. Drain thawed
strawberries, reserving juice. Combine gelatin and boiling water in small
bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice
to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly
thickened. Beat gelatin until foamy.
3. Fold together
1 container whipped topping, gelatin and strawberries.
4. Alternate
layers of cake cubes and strawberry mixture into 10-inch tube pan. Press
lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate.
Frost sides with remaining whipped topping. Refrigerate until ready to
serve. Garnish with fresh strawberries. Serve with Cool Whip topping. |
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'I Swallow'
Coconut Cream
Cake
Recipe
Serves 24
Use
with Pan OL-01-900
Cream
Center Ingredients:
* 2 PKG.
(8 oz. each) Cream Cheese, softened
* 1/4
Cup Granulated Sugar
* 1 Egg
* 1 Tsp.
Vanilla,
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
Beat 2 pkg. cream cheese,
the granulated sugar, egg and 1 tsp. of the vanilla and pudding mix in
medium bowl with electric mixer on medium speed until well blended; set
aside. |
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Cake
Ingredients:
* 1 (18.25
ounce) Package Yellow Cake Mix
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
* 1 1/3
cups water
* 4 Eggs
* 1/4
Cup Vegetable Oil
* 1 Can
(16 oz.) Crushed Pineapple, drained
* 1 Cup
Chopped Walnuts
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour OL-01-900 Big
Boy Pecker Pan.
2. Blend
the cake mix, pudding mix, water, eggs and oil in a large mixing bowl.
Beat at medium speed for 4 minutes. Stir in pineapple and the chopped walnuts.
3. Pour half
of the batter into prepared pan. Spoon cream cheese mixture in the
cake batter down the center of the pan, cover with remaining cake
batter.
4. Bake in
the preheated oven for 60-70 minutes, inserting a toothpick will not be
an indicator of doneness with this cake as the center will be cream. Let
sit for 10 minutes in the pan, then turn out onto serving plate.
Coconut
Buttercream Frosting:
* 1/2
Cup Butter
* 1/2
Cup Shortening
* 1/8
Teaspoon Salt
* 1 Teaspoon
Coconut Extract
* 5 Cups
Powdered Sugar
* 1/4
Cup Milk
* 1 Cup
Flaked Coconut
In a large bowl, cream butter
and shortening until light and fluffy. Add salt, coconut extract, powdered
sugar, and milk. Beat well. Sprinkle top with flaked coconut. |
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'The Virgin'
White Chocolate
Cherry Cake
Recipe
Serves 24
Use
with Pans PD8407-00 * HTP2247
Cake
Ingredients:
* 1 (18.25
ounce) Package White Cake Mix
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
* 5 Large
Eggs
* 2 Cup
Sour Cream
* 1 Cup
Melted Butter
* 1 Teaspoon
Vanilla
* 2 Cups
White Chocolate Chips
* 1 Can
Cherry Pie Filling
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder. |
|
Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour PD8407-00
or HTP2247 Pecker Pan.
2. In a large
bowl, beat first 6 ingredients until well blended. Mixture will be thick.
Stir in white chocolate chips.
3. Spoon
half of cake batter into prepared pecker pan. Drop cherry pie filling by
teaspoons in the center of the batter, from the tip to the end keeping
the filling away from the edges of the pan. Cover filling with the rest
of batter and spread evenly to cover.
3. Bake in the preheated
oven for 55-60 minutes, or until a toothpick inserted into the cake comes
out clean. Let sit for 10 minutes in the pan, then turn out onto serving
plate.
Buttercream
Icing
* 1 Package
Powdered Sugar (16 ounces)
* 1/2
Cup Butter, softened (1 stick)
* 3 Tablespoons
Milk
* 2 Teaspoons
Vanilla
Beat sugar, butter, milk
and vanilla with electric mixer at low speed until well blended and smooth.
If frosting becomes too thick, beat in additional milk by teaspoonfuls
until the frosting is of spreading consistency. Makes about 2 1/2
cups frosting - for really thick icing double recipe.
White Chocolate Curls
4 to 8 ounce block of best
quality white chocolate
Warm your block of white
chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM
(50 percent) power for 10 second intervals, until the chocolate starts
to soften slightly. The chocolate should soften slightly, not melted.
Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded
paper towel so that your hand does not melt the chocolate. Using a sharp
vegetable peeler, scrape one of the edges of the chocolate chunk in a downward
motion, forming loose shavings. As you form the curls, let them fall onto
the waxed paper. Continue making curls until you have enough to garnish
the top of the cake. |
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'Lil' Squirt'
Pecker Cupcakes
Recipe
Serves 30
Use
with Pans PD8400-02 * PD8414-02 * HTP2245
Cupcake
Ingredients:
*
1 Box (18.25 oz size) Cake Mix, any flavor
*
3 Eggs
*
1 1/4 Cup Water
*
1/3 Cup Vegetable Oil |
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Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour Pecker
Cupcake Pan(s).
2. In a large
bowl, pour in cake mix . Mix in the eggs, water water, and oil. Blend
well. Pour batter in the individual cups. An easy way to fill baking
cups is to use an ice cream scoop. Use one that measures out 2 tablespoons
batter when filling cups.
3. Bake in
the preheated oven for 25 minutes, or until a toothpick inserted into the
cake comes out clean. Let sit for 10 minutes in the pan, then turn out
onto serving plate.
4. If you have
only one pan and you want to make more than 6 cupcakes, just cover and
refrigerate the rest of the batter while baking the first batch.
Cool the pan about 15 minutes, then bake the rest of the batter, adding
1 to 2 minutes to the bake time.
Cupcake
Filling Directions:
1 1/4 Cups Cold Whole Milk
1 (3.4-ounce) Box Vanilla
Instant Pudding and Pie Filling Mix
1 Tablespoon Pure Vanilla
Extract
Combine milk, instant pudding
mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer
for 2 minutes, or until it thickens. Place mixture in refrigerator for
15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain
tip or squeeze bottle. Fill cupcakes with vanilla pudding filling by inserting
tip into the cupcake and squeezing a couple of tablespoons of filling into
each cupcake. Squeeze some both in the front and in the back each
cupcake.
Icing
Directions:
Yield: 2 1/2 cups
* 1/2
cup butter, softened
* 4 cups
confectioners' sugar
* 3 tablespoons
milk
* 1 teaspoon
vanilla extract
* Food
coloring,
In a large bowl, beat butter,
confectioners' sugar, milk and vanilla (frosting will be thick). Add food
coloring if desired. Decorate with Candy Eyes. |
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'Big Squirt'
Pecker Cake
Recipe
Serves 24
Use
with Pans PD8407-00 * HTP2247
Cream
Center Ingredients:
* 2 PKG.
(8 oz. each) Cream Cheese, softened
* 1/4
Cup Granulated Sugar
* 1 Egg
* 1 Tsp.
Vanilla,
* 1 (3.4
ounce) Package Instant Vanilla Pudding Mix
Beat 2 pkg. cream cheese,
the granulated sugar, egg and 1 tsp. of the vanilla and pudding mix in
medium bowl with electric mixer on medium speed until well blended; set
aside. |
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Cake
Ingredients:
*
1 Box (18.25 oz size) Cake Mix, any flavor with pudding in mix
* 1 Cup
Sour Cream
* 3/4
Cup Water
* 1/2
Cup Vegetable Oil
* 3 Eggs
* 1 Teaspoon
Vanilla
*** If you need more cake
mix: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.
Cake
Directions:
1. Preheat
oven to 350 degrees F. Grease and flour PD8407-00
or HTP2247 Pecker Pan.
2. Blend
the cake mix, sour cream, water, eggs and oil in a large mixing bowl.
Beat at medium speed for 4 minutes.
3. Pour half
of the batter into prepared pan. Spoon cream cheese mixture in the
cake batter down the center of the pan, cover with remaining cake
batter.
4. Bake in
the preheated oven for 60-70 minutes, inserting a toothpick will not be
an indicator of doneness with this cake as the center will be cream. Let
sit for 10 minutes in the pan, then turn out onto serving plate.
Icing
Directions:
Yield: 2 1/2 cups
* 1/2
cup butter, softened
* 4 cups
confectioners' sugar
* 3 tablespoons
milk
* 1 teaspoon
vanilla extract
* Food
coloring,
In a large bowl, beat butter,
confectioners' sugar, milk and vanilla (frosting will be thick). Add food
coloring if desired. For really thick icing double recipe.
Decorate with Wiggle Eyes. |
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