Big Chungus: A Cook Book Of Big Proportions

This is the first book of the Big Chungus series by the TylerAK412 Timeline.

Recipes
Wabbit Cake- A Generic carrot cake recipe.

Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 8 minutes. Toasting the nuts is optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavor. Let the nuts cool down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts. You don’t need a mixer for the cake batter!

Instead of a layer cake, you can bake this recipe in a 9×13 inch pan. It’s also perfect as the bottom tier for a homemade wedding cake!

If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I worked to create an EXTRA moist carrot cake. Don’t skip these ingredients:


 * 1) Brown Sugar: I’ve come across a lot of carrot cake recipes that are sweetened with mostly granulated sugar. That’s great, but granulated sugar doesn’t do much for the cake besides sweeten it. Brown sugar not only sweetens cake, it produces so much flavor and moisture. It’s just… the best!
 * 2) Oil: Cakes need fat to make them soft and tender. When preparing cakes without super strong flavors such as vanilla cake and white cake, I prefer to use butter as the fat. Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice.
 * 3) Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too! These flavors pair beautifully with brown sugar and spices.
 * 4) Freshly Grated Carrots: My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it!

The carrot cake frosting? Well, that’s easy too. It’s the same cream cheese frosting recipe I use for a red velvet cake. It's yummy, doc.

Ingredients: You need block-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt. The salt helps offset the sweetness.

If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes first. This guarantees the creamy frosting will hold its shape.

Not as legendary as the uno reverse card, but still delicious ice cream- A strawberry ice cream recipe.

Now, this Homemade Strawberry Ice Cream recipe calls for just a few simple ingredients:

-heavy whipping cream

-half and half

-strawberries

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-honey

-sugar

-vanilla extract

-lemon juice

And, it is seriously so simple to whip up! Plus, even though is an eggless strawberry ice cream, the mix of ingredients make for such a creamy strawberry ice cream recipe!

Homemade Strawberry Ice Cream Tips & Tricks:


 * 1) Breaking down this simple strawberry ice cream recipe a bit, the first thing to do is to hull and chop your strawberries into small pieces. For me, I really do like bigger pieces of strawberries in my ice cream, so I do a rough chop on the berries. Depending upon your taste preferences, you can make them as big or small as you want.
 * 2) In a large bowl, mix the strawberries with the sugar, honey, and lemon juice, and allow the mixture to sit about 15-20 minutes. The sugars and acid from the lemon juice will release the strawberry juices, making them softer.

Homemade Strawberry Ice Cream Tips & Tricks cont:

3. Once they have set, with a potato masher, fork, or pastry cutter, mash the strawberry mixture until there are no longer any big pieces throughout.

** (Doing this by hand will give you nice strawberry pieces. If you prefer a smoother strawberry ice cream, use a blender or food processor to puree them. I prefer real strawberry pieces throughout, but it tastes great both ways!)**

The Best Strawberry Ice Cream Recipe Tips & Tricks (I might be biased…)

4. Add heavy cream, half and half, and vanilla extract to the strawberry mixture. Pour into an ice cream maker and follow your manufacturer’s directions (mine took about 15-20 minutes).

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5. Once churned, if you like it soft serve, go ahead and enjoy! But, if you prefer it a bit thicker, chill it for 3-4 hours in the freezer. Before serving, allow it to sit out 5-10 minutes or so to soften, making it easier to scoop.

This is my favorite strawberry ice cream recipe! But, my other strawberry ice cream recipe, Strawberry Buttermilk Ice Cream, is a close second!

Roblox Girl's Pick- A roblox cake recipe.

MARSHMALLOW FONDANT

INGREDIENTS:


 * 1 pound of Mini Marshmallows
 * 1/4 – 1/2 cup water
 * 1/2 cup Crisco vegetable shortening (for counter and hands as fondant can be sticky)
 * 2 pounds of powdered sugar
 * 1-2 teaspoons clear vanilla extract or other flavoring of your choice
 * Gel Food Coloring (if you're going to make different colored fondants). I found the best food coloring on Amazon and I now swear by it as it blends easily and has a wide variety of colors. It is called AmeriColor Gel Food Coloring

INSTRUCTIONS:


 * 1) Pour marshmallows in a microwave-safe bowl
 * 2) Pour water over marshmallows and microwave for 30-60 seconds
 * 3) Remove from microwave and stir. If not smooth, microwave for additional time 15-30 seconds at a time until smooth.
 * 4) If you want to make multiple colors of fondant, now would be the time to add the food coloring. Stir desired color in until combined thoroughly. You can add food coloring later once the fondant is combined, but it isn't as easy to get the color completely combined. If you're making multiple colors you'll either have to (A) make multiple batches of fondant, coloring each one as you go, or (B) making one huge batch of white fondant, breaking it up into sections, and adding different colors as needed.
 * 5) Add powdered sugar to marshmallows and using a rubber spatula, begin to stir. And stir. And stir. And stir some more. Once you've stirred as much as you can with the spatula, rub Crisco all over your hands and counter, cutting board, or pastry mat (because fondant is SUPER sticky) and begin to knead the fondant. Knead the fondant until it's smooth. It's best to refrigerate fondant overnight so it's easier to work with when you are ready to create the design.
 * 6) To refrigerate, shape fondant into a smooth ball, rub Crisco very lightly on the fondant ball, and cover with plastic wrap making sure to leave no air bubbles. Refrigerate overnight or until you're ready to begin cake decorating.

Make the cake as per box instructions, allow to cool, cover and refrigerate overnight. I bought two boxes and doubled the recipe because I wanted to do a three layer square cake. I used square cake pans I found on Amazon.

Remove cakes from the refrigerator and unwrap. Prepare the frosting by spooning out the frosting into a bowl and, if you want a different color than the original frosting, adding the gel food coloring of choice. Mix thoroughly and set aside. I find the whipped frosting works really well in incorporating different colors. They are also lighter than regular frosting which I like. It's all a matter of personal preference though.

Turn out all three cake layers onto a cutting board. When you bake a cake, they usually puff up and come out of the oven a bit rounded on top. In decorating a cake, it's difficult to get the cake looking like you want if it's not flat so I recommend cutting off a thin layer on top to make each layer flat.

Using a sharp knife or a cake leveler, slice off the very top of each cake layer so all three are flat. Place the first layer on a cake plate or board. Frost the top of the first layer and place the second layer on top of the frosted first layer. Frost the second layer and place the third layer on top. Using a sharp knife, trim up all the sides of the cake so the layers are lined up and straight. Once the cake sides are to your liking, frost the entire cake.

WORKING WITH FONDANT

Remove the fondant from the refrigerator and unwrap from the plastic wrap. Grease the surface you will be working on – counter, cutting board, pastry mat – as well as your hands. Begin kneading the fondant to soften it up. Flatten fondant out and using a sharp knife, cut the desired shapes needed for the decorations. For my Roblox cake, I was cutting out various rectangles and squares and assembling them directly on the cake. As the fondant softens and warms, it gets stickier so have some powdered sugar nearby and add to fondant as needed to keep it firm

I cut out the rectangles and squares and then by freehand made the hair, ears, mouth, sunglasses, and t-shirt decoration (sleeve stripes and the front of the shirt). Instead of the exploding bricks, I decided to just use the first initial of my friend's name. I was happy with the result.

Thanos' Training Snack- Described as something Thanos likes to eat after training a friend.

Galaxy Mirror Glazed 'Box' Cake

Preparation


 * 1) Prepare the cakes according to the package, or use your favorite cake recipe.
 * 2) To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
 * 3) Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
 * 4) Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
 * 5) Place the second cake over the layer of buttercream.
 * 6) Frost the entire cake to create the crumb layer, creating a smooth surface.
 * 7) Place the cake in the freezer to keep cold.
 * 8) For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
 * 9) Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
 * 10) Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
 * 11) Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
 * 12) Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
 * 13) Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
 * 14) Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
 * 15) In the next bowl, add the navy blue food coloring and stir.
 * 16) In the next bowl, add the lighter blue food coloring and stir.
 * 17) In the next bowl, add the purple food coloring and stir.
 * 18) In the next bowl, add the pink food coloring and stir.
 * 19) When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
 * 20) Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
 * 21) Dip a brush into the white food coloring and fling it onto the cake to create stars.
 * 22) Enjoy!

Thicc Chungus' Anime Shortcake- An evil cake recipe by an innocent Chungus.

Putting together a strawberry shortcake isn’t the easiest endeavor, but I always find it so rewarding and fun to make… and of course, it’s delicious too! While this cake is always a showstopper no matter what time of year you make it, I especially like making it in the summertime when strawberries are in season and are beautifully ripe and sweet.

The recipe is divided into 3 parts: the cake, the icing, and the strawberry sauce. A long, multi-step recipe like this one can be daunting to approach for the first time, but just take it slow and steady. The cake and the sauce can both be made in advance (I like making it the day before to save time and take some pressure off). The icing should be done on the day you plan to eat the cake. This cake looks and tastes the best when chilled and eaten on the same day you assembled it.

And, one last note about the recipe: the original recipe was for a 9 inch pan, but the version in this post is converted for a 6 inch pan, which is why some of the measurements are a bit wonky. I will probably add the amounts for the 9 inch version in the near future…

Now, here are a few tips to help you in your cake-making journey:

How many whole strawberries will you need for decorating the cake? It’s hard to say for sure, since all strawberries are slightly different in size. However, for a 6 inch pan, I use about 6 strawberries (halved) per layer. Check how many strawberries you’ll need per layer by measuring it against the pan you use.

Cutting the cake into three even layers can be difficult, but if you score the cake with a shallow cut using a serrated knife, then follow the path (using it as a guide) while cutting around and through the cake gradually, you can separate the cake into pretty even layers.

About the ingredients:

Cake flour is a particular type of flour that contains less protein than all purpose flour, and is of a fine texture and very light colour. The lower amount of protein in the flour makes it so that less gluten forms when it’s used in a recipe, which in turn makes it ideal for making soft, fine crumbed cakes. Cake flour is readily available in most grocery stores. Just don’t get it mixed up with cake mix!

Cream cheese is used in this recipe to lend a nice tangy flavour to the icing. Before using, make sure the cream cheese is at room temperature (ie. soft but not warm) so that it whips up smoothly and without any lumps.

A word of warning regarding cream cheese: I have had great success with this icing using Philadelphia Cream Cheese from Canada and the US. It’s not always the most solid icing to work with (especially in Chicago’s summery 35 C heat), but keeping it chilled and working to stages always helps.

However, ever since moving to Japan, I have been unable to make this icing work. For whatever reason, the cream cheese (I’m still using Philadelphia brand) in Japan causes the icing to be very runny, and no amount of whipping, chilling, or stabilizer (I admittedly haven’t tried gelatin yet, but still….) has made it firm enough to decorate a cake with. So, if you’re in Japan, or you’re just not sure about your cream cheese situation, you can always decorate the cake with simple whipped cream instead.

Strawberries are really the centerpiece of this cake, so make sure you find yourself some nice looking berries that are ripe and ready for eating. It’s also nice if all your berries are close in size so that your cake looks more even when assembled.

The recipe:

Strawberry cream cake (for a 6-inch pan)
Serves about 6

Ingredients:

For the cake:


 * 0.4 cups (3.1 oz/88 g) sugar (reserve 4 tsp/17 g)
 * 1/2 cup (2.2 oz/63 g) cake flour
 * 1 ⅔ tsp baking powder
 * ⅛ tsp salt
 * 3 large eggs at room temperature (1 whole, 2 separated)
 * 2 tbsp + 2 tsp (1.3 oz/38 g) unsalted butter
 * 13 ml (0.8 tsp) water
 * 4.4 ml (0.8 tsp) vanilla
 * pinch of cream of tartar

For the filling:


 * 0.8 (404 g) strawberries (~2 ⅔ cups)
 * 1 ¾ – 2 ½ tbsp sugar
 * pinch of salt

For the icing:


 * 8 oz cream cheese, at room temperature
 * ½ cup sugar
 * 1 tsp vanilla
 * ⅛ tsp salt
 * 2 cup heavy cream

Directions:

For the cake:


 * 1) Preheat the oven to 325 F. Butter or grease and flour a round 6 inch pan. Line the bottom of the pan with a round of parchment paper.
 * 2) Whisk flour, baking powder, salt, and all but the reserved 4 tsp of sugar in a mixing bowl. Add 1 whole egg and 2 yolks, butter, water, and vanilla, and whisk until smooth. Reserve the remaining 2 egg whites.
 * 3) In the clean bowl of a stand mixer fitted with the whisk attachment, whisk the 2 remaining egg whites at medium-low speed until frothy, about 2 minutes. With the mixer still running, gradually add the remaining sugar, then increase the speed to medium-high. Whisk until soft peaks form.
 * 4) Stir 1/3 of the egg whites into the batter to lighten the batter. Gently fold the remaining whites into the batter until no white streaks remain.
 * 5) Pour batter into the prepared pan and smooth the top. Bake for 30 – 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
 * 6) When the cake is baked, cool the cake in the pan for 10 minutes. Then, invert the cake onto a wire rack. Peel off the parchment. Invert the cake again and let cool completely.

For the strawberry filling:


 * 1) Select 12 of the best looking strawberries that are similar in size. Halve the 12 strawberries and set aside until ready to assemble the cake.
 * 2) Quarter the remaining strawberries and toss with 1 ¾ – 2 ½ tbsp sugar (the amount of sugar will depend on the sweetness of the berries). Let sit until the strawberries have macerated and its juices have been released, stirring occasionally, about 1 hour.
 * 3) Strain the juices from the strawberries and reserve the juices for later.
 * 4) Place the strained strawberries into a food processor and pulse five times for 1 second each time, or until the strawberries form a chunky puree. Place strawberry puree into a bowl.
 * 5) In a small saucepan, simmer the reserved juices over medium high heat until reduced to about 1 ½ tbsp, about 5 minutes. Pour reduced syrup over strawberries, add a pinch of salt, and mix to combine. Set aside until cool and it’s time to assemble the cake.

For the icing:


 * 1) Just before you assemble the cake, whisk the cream cheese, sugar, vanilla, and salt together at medium-high in a stand mixer until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
 * 2) Reduce speed to low and add cream in a slow steady stream. When almost fully combined, increase the speed to medium-high and whisk until it holds stiff peaks, about 2 minutes.
 * 3) Divide the whipped cream icing evenly into two portions and set aside until ready to assemble the cake.

To assemble the cake:


 * 1) Cut the cake into 3 even layers. Place the bottom layer on a cake round or cake plate. Arrange the strawberry halves along the edge of the cake, with the cut stem side facing out.


 * 1) Pour half the pureed strawberry mixture into the middle of the cake layer and spread it out to cover the exposed cake layer (the strawberry halves will act as a barrier to contain the puree).
 * 2) Working with one portion of the whipped cream icing, gently spread a third of the whipped cream over the pureed strawberry, leaving a 1/2 inch border around the edge.
 * 3) Place the second cake layer on top of the whipped cream and press down gently to position. Repeat the same process with the halved strawberries, strawberry puree, and whipped cream.
 * 4) Place the third cake layer on top of the whipped cream and press down gently to position. Use the remaining whipped cream to cover the top of the cake, using an offset spatula. Working with the second portion of whipped cream, cover the sides of the cake in an even layer. You won’t need to use all of the icing.
 * 5) Place any remaining whipped cream icing into a piping bag fitted with a star tip. Decorate the cake with piped icing and any extra strawberries you may have.
 * 6) Store cake in the fridge until ready to serve.

Serve cold.