How to Make a Buried Treasure Cake with a Kit Kat Chest from Cookies Cupcakes and Cardio
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Today I am showing you how to make a buried treasure cake, complete with a treasure chest on top made of Kit Kat bars!
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Treasure Chest Cake
Ingredients:
-12, 14 vanilla cake (
-Blue and white buttercream (
-Edible jewels and gems
-Candy, chocolate (gold coins, gummies, etc)
-Graham cracker crumbs
-White, tan, green fondant
-Edible candy rocks
-Kit Kat bars
-Melted chocolate
-Sea life mold. Get it here
-Yellow small candies
Procedure:
1.Prepare cakes. Cut a hole in the center of the larger cake, and fill with candies, jewels and gems.
2.Spread blue buttercream on the top of the larger cake, avoiding the hole in the center and over the sides.
3.Place the smaller cake on top of the blue buttercream and cover in white buttercream. Before the buttercream crusts cover the icing with graham cracker crumbs.
4.In a piping bag fitted with a 125 (large petal tip) pipe waves over the bottom blue portion of the cake. Line the crest of the waves with white icing and brush out with a paint brush.
5.Marble white and ivory fondant together and press into sea life mold cavities. Roll out green fondant into small ropes and wrap around a round thin tool to curve.
6.Place fondant items onto the base of cake with additional buttercream and some of the rocks.
7.Build the treasure chest out of kit kats by gluing the segments together with melted chocolate.
8.Place yellow candies for the handle and details on metal straps, which can be made with dark chocolate. Allow to harden completely.
9.Place the treasure chest on top of the cake, and fill with the candies, gummies, jewels and gems.
Cut cake open to reveal the buried treasure inside the cake!
Baskin Robbins Hidden Treasure Review - August 2021 Flavor of the Month
Baskin Robbins Hidden Treasure Review - August 2021 Flavor of the Month
In this food review, Kallei and I try out Baskin Robbins August 2021 Flavor of the Month - Hidden Treasure. Hope you enjoy the review!
Hidden Treasure features Belgian chocolate flavored ice cream with a crunchy cookie ribbon and caramel-flavoured gold coins.
@BaskinRobbinsFan #baskinrobbins #icecream #thereviewcrew #foodreview
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Rob on the Road: Spaans Cookies -- Sweet Success! - KVIE
You won't believe how many cookies are made inside of a Galt hidden treasure. Rob explores with Rick Spaans and shows you how the century old company is going -- and growing - stronger than ever. Visit:
Chocolate Chip Treasure Cookies
Breanne Pardo, a junior English-Communications Arts major at St. Mary's University,enjoys baking Chocolate Chip Treasure Cookies. She loves all the different flavors within the cookie. Pardo demonstrates how to make this flavorful cookie.
Ingredients
•1.5 cups finely crushed graham cracker crumbs
•1.5 cups of all-purpose flour
•2 teaspoons of Clabber Girl baking powder
•1 14 ounce can of Eagle Brand Sweetened condensed milk (not evaporated milk)
•.5 margarine, softened
•1 3.5 ounce can flaked coconut (1.5 cups)
•1 12 ounce package semi-sweet chocolate chips
•1 cup chopped Diamond walnuts
Directions
Heat the oven to 375 degrease. In a bowl, mix graham cracker crumbs, flower, and baking powder. In a mixer bowl, beat the sweetened condensed milk and margarine until it is smooth.
Then add the crumb mixture and mix well. Stir the coconut, chips, and walnuts. Drop the tablespoons of cookie dough onto lightly greased cookie sheets.
Next, bake the cookies 9 to 10 minutes or until lightly browned. Cool the cookies 2 to 3 minutes and remove from the cookie sheets. Store the cookies loosely covered at room temperature.
Betty's Buried Treasure Chocolate Chunk Cupcakes
Betty demonstrates how to make Buried Treasure Chocolate Chunk Cupcakes. The Buried Treasure is the chocolate you find at the bottom after eating the delicate vanilla cupcake top. These cupcakes are made using chocolate chunks, which are heavier than chocolate chips. You may change them to Chocolate Chip Cupcakes by substituting chocolate chips or mini chocolate chips in their place. When mini chips are used to make Chocolate Chip Cupcakes, the chips will be dispersed throughout the cupcakes.
Buried Treasure Chocolate Chunk Cupcakes
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups sugar
½ cup butter, softened
½ cup water
¾ cup evaporated milk
2 egg whites
1 teaspoon vanilla extract
1 cup dark chocolate chunks (You may use chocolate chips, and you may choose to use milk chocolate or semi-sweet chocolate, instead of the dark chocolate chunks.) NOTE: Mini chocolate chips will remain evenly dispersed throughout the cupcakes, while regular-sized chunks or chips will tend to sink toward the bottom.
In a large mixing bowl, stir together 2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, and 1 ¼ cups sugar. Add ½ cup butter and ½ cup water. Beat for 2 minutes with an electric mixer on medium speed. Add ¾ cup evaporated milk, 2 egg whites, and 1 teaspoon vanilla. Beat 2 minutes more. Fold in 1 cup chocolate chunks or chips. Spoon into muffin tins that have been lined with paper liners (or greased). Bake at 350 degrees (F) for about 20 minutes. Insert a toothpick into the deepest part of one of the cupcakes. If it comes out clean, the cupcakes are done. Let the cupcakes cool in the pan(s) on a cooling rack until they are cool (about 2 hours). Cool completely or refrigerate, if you plan to frost the cupcakes. This recipe will make 18 delicious cupcakes. Enjoy! I will be uploading an appropriate chocolate frosting for these cupcakes in the next video. Stay tuned . . . --Betty :)
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Vegan Chocolate Chip Treasure Cookies // #vegancookies #veganchristmascookies
Holiday season is upon us and it's time for cookies. This is one of my favorites. Even better than chocolate chip in my opinion.
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Finally, let's get to the recipe. Here is what you will need.
1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 tsp baking powder
1 14 oz can of vegan sweetened condensed milk
1/2 cup vegan butter
1 cup shredded coconut
1 cup chopped walnuts
10 oz bag of vegan chocolate chips
Preheat your oven to 375 degrees. 190 degrees Celsius.
Combine the graham cracker crumbs, flour and baking powder in a small bowl.
In another bowl, mix the sweetened condensed milk and butter until smooth and creamy.
Add the graham cracker crumb flour mix and stir to combine.
Add the walnuts, coconut and chocolate chips. Stir to incorporate.
Scoop tablespoonfuls of the cookie dough onto a parchment lined baking sheet. Bake for about 8 minutes or edges are golden brown.
Remove from oven and let sit on the sheet for about a minute. Then transfer to a cooling rack or line the counter with some wax paper and place them there to let them finish cooling.
Store loosely in a container. If cookies get to hard, place a piece of bread in the container and wait a few hours. They will be fresh again.
Please enjoy!!!
Music:
Buddy by bensound.com