11/27/2023 0 Comments Cinnamon toast crunch ice cream cakeAgain using a hand mixer, beat until smooth - around 2 minutes, scraping down the sides as needed.Pop reserved gelatin into the microwave for 30 seconds, remove and briefly whisk, then pour into the batter mixture, adding both the reserved sugar/butter mixture and cereal milk as you do.Use a hand mixer to completely combine, then pour in mix. In a large bowl, add lemon juice, sour cream, cream cheese, and 1 1/2 tins Ice Cream Cake Cane Sugar.Melt remaining butter, pour in, and stir to fully incorporate. In a medium bowl, whisk together 1 tin Ice Cream Cake Cane Sugar, remaining brown sugar, and California Sea Salt.In a small microwave safe bowl, whisk gelatin into distilled water, and rest, allowing it to incorporate.Strain, discarding cereal and reserving milk. While you're pre-baking your crust and waiting for it to cool, stand the remaining 1/2 box of cereal in milk.Bake for for 15 minutes, then pop directly into the fridge to cool for at least 20 minutes.Using a spring form pan, pour in mixture and make a crust, pushing up the edges to around 2" around the sides.Remove cream cheese and sour cream from the fridge, and allow them to come up to room temperate.Melt half of the butter, and stir together with cereal and half of the brown sugar in a large bowl. Pulse 1 1/2 boxes of Cinnamon Toast Crunch® in a food processor until well crumbled but not mushy.Again, it will require some experimentation. If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Decrease baking powder by 1/8 tsp per cup.Increase the oven temperature by 15-25F.Here are some general guidelines if you’re at 3000ft: That being said, elevation plays a big part too and the right balance may need some experimenting. If you dip your scoop into your flour sometimes you get more than you need. It’s best to spoon the flour into your measuring up and level it off. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn’t emulsify properly. Hi Emily! So glad you liked it □ My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be unpleasantly dense. This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.If you click it it will convert everything to grams. There is a Metric option in the recipe card.The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.Ĭan I get the measurements by weight/grams?.You can also freeze it for up to 3 months.
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