Chocolate Strawberry Cream Trifle??

[PamperedK]

Has anyone tried the new Strawberry Cream Trifle but with brownies instead of pound cake? I have a host who wants to try it because her friends really want to see the stoneware "in action". I would usually just change the recipe to something with the Large Bar Pan or Round Stone but she said her oven is really small so I don't want to get there and find that my stones don't fit.

Any suggestions? We're looking for a valentine's type theme.

 

[chefann]

You can make pound cake in whatever stone you were going to make brownies in. Some companies have pound cake mix available, or you can make your own by combining:
1 standard (18 oz) cake mix
1 4-serving (3 oz) instant pudding mix
1/2 cup oil
4 eggs
1 cup milk
Mix and beat on HIGH with an electric mixer for several minutes (this helps beat a lot of air into the batter, which helps with the final texture). Pour into Rectangular Baker and bake as directed on cake mix.For "plain" pound cake, use yellow cake mix and vanilla pudding.

 

[PamperedK]

Thanks Ann - we'll do that!

Could you do this with a whisk? I don't have an electric mixer...

 

[KellyTheChef]

You can make your own "Pound Cake" in the large bar pan!

Regular cake mix, mix in small box of instant pudding powder to the cake mix, then add in other ingredients. Use one more egg than the recipe on the box tells you to. Bake at 350 for 20-25 minutes.

I line the pan with parchment paper for super easy release!

If you are doing a strawberry trifle, I would use either vanilla or yellow cake mix, vanilla pudding, and add in 2 teas. almond flavoring! YUM!

 

[KellyTheChef]

Sorry Ann! We must have been typing at the same time!!

 

[PamperedK]

Sounds good ladies, thanks.

Now...I don't think the large bar pan will fit. Should I use the rectangular baker or will the square baker work? Is pound cake difficult to release from the pan?

I won't have time to test this before her party!

 

[KellyTheChef]

What won't fit about the large bar pan?

 

[KellyTheChef]

Do you have parchment paper that you can line the pan with?
It's not "hard" to release, I just use the paper to make SURE I don't have any place where it sticks.

 

[PamperedK]

Her oven is really small so I don't think the Large Bar Pan is going to fit in it.

I don't like using parchment paper when I demo because I feel like I'm trying to sell them on how it's non-stick and then I go and use parchment paper.

 

[KellyTheChef]

Ahhh...now I understand!

You can make it in the rectangle baker, just cut it into cubes. I like the bar pan cuz then it makes the cake thin enough that I just have to cut it into squares and it's done!

Can you bake it at home ahead of time? You want it to be cooled off, anyways! In fact, when I do these trifles, I bake it at home and usually cut it (most of the way) up and take the cubes in a med. SA bowl. Then, just save a big chunk to cut up during your demo.

 

[PamperedK]

Ahhh...now I understand!

You can make it in the rectangle baker, just cut it into cubes. I like the bar pan cuz then it makes the cake thin enough that I just have to cut it into squares and it's done!

Can you bake it at home ahead of time? You want it to be cooled off, anyways! In fact, when I do these trifles, I bake it at home and usually cut it (most of the way) up and take the cubes in a med. SA bowl. Then, just save a big chunk to cut up during your demo.

good idea! I will do that...that way if it doesn't turn out I'll just go buy a pound cake! hahaha

Last question - can I use a whisk instead of an electric mixer?

Oh and...I'll have to make it the night before...will it be OK if I do that and keep it in the fridge?

 

[KellyTheChef]

Yes to the whisk!

 

[chefann]

It'll just take longer with a whisk - you want to make sure everything is completely mixed and it's aerated.