CUPCAKE TAKE-OUT...IT'S CAKE-OUT©!

Before I went on hiatus from the creative cakery business, one of my most popular offerings (besides the sculpted cake art) was my fun and funky spin on the traditional cupcake:  THE CAKE-OUT©.  The Cake-Out© was a cupcake baked right in to a Chinese take-out container.  The cupcake was filled and topped with yummy things and garnished with edible chopsticks.  I'm proud of this little creation, and since my creative energies are focused elsewhere these days, I figured, why keep this good thing to myself?

The CAKE-OUT© is versatile ~ the flavor combinations are limited only to your imagination!  Below you'll find some general tips and guidelines to get started on making some CAKE-OUT© magic of your own:


~Yes, you can bake in Chinese Take-out containers.  To prevent burning, do not bake above 325 degrees.

~Portion batter as you would a regular cupcake (about 1/4 cup - 1/3 cup's worth).

~Lighter cakes (like white cake and sponge cake) bake better when the lids of the containers are closed during baking.  They must be opened immediately after removing from the oven, however, or condensation will form and cause the cakes to sink.

~You can pipe your frosting to look like noodles with a pastry bag fitted with a Wilton or Ateco 5 Round Plain tip, or by placing frosting in a ziploc bag and snipping a small hole in one end.  

~I'm partial to using Pocky Sticks as the edible chopsticks.  Pocky Sticks can be found in the international section of many major grocery stores.  Pocky Sticks come in several different flavors.  If a solid look is desired, it is important to dip the biscuit end in chocolate or candy coating before inserting in cupcake.

~ Reception Stick candies work beautifully also

~You can use cake mix or your favorite cake recipe.  Cupcakes typically take 18-23 minutes.  Brownies usually bake 28-30 minutes depending on the recipe.

~To purchase the take-out containers, check your local restaurant supply, Smart & Final store, or visit U-line Online.  You'll want the 1/2 pint size. 

~You can personalize the take-out containers by printing on Avery clear labels

If you've been keeping up with posts at Rook No. 17 this summer, you probably saw the recipe for Peanut Butter Cup Brownie Cones from "Cookies & Cups" that I spotlighted last week.  Well, I simply couldn't get enough of Shelly's recipe, so I applied her ingenious technique to my Cake Outs©  and was delighted at the outcome! For the recipe for the delicious Peanut Butter frosting, visit HERE.

Here are some inspirations from my Best Sellers list, to get you started making some Cake-Outs© of your own...

Heart of Darkness:  Chocolate Cake filled with chocolate mousse and a single red raspberry, topped with a whipped chocolate raspberry ganache

Mexican Chocolate:  Chocolate Cake topped with a rich cinnamon chocolate frosting and drizzled with dulce de leche

Zen Monkey: Banana Chocolate Cake filled with a tease of creamy peanut butter and topped with chocolate frosting

Zen Ginger:  Light spice cake filled and topped with a ginger and brown sugar whipped cream

Lemon Meringue:  White cake filled with homemade lemon curd and topped with toasted meringue

Key Lime:  White cake filled with creamy lime curd and topped with a lightly toasted coconut meringue

Tea Garden:  Green Tea cake filled and topped by a fluffy jasmine honey whipped cream

Boston Cream:  Yellow cake filled with custard and topped with a rich chocolate frosting

German Chocolate:  German Chocolate cake topped with the traditional coconut pecan confection

NYC:  Yellow cake topped and filled with a light cheesecake mousse and topped with a dollop of Cherry compote

Gianduia:  Chocolate cake filled and toped with a whipped hazelnut chocolate ganache and sprinkled with toasted hazelnut pieces

Cookies & Cream:  Chocolate cake filled with an oreo truffle cream, topped with a swirl of buttercream and sprinkled with oreo crumbles

Grasshoper:  Chocolate Cake filled with a mint cookie truffle cream, topped with a swirl of buttercream and sprinkled with mint cookie crumbles

White Christmas:  White cake filled and toped with a light eggnog cream and garnished with slender mint reception sticks

Crème Brulee:  Yellow cake topped and filled with crème brulee custard and finished with carmelized sugar sprinkles