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A lunch box cake otherwise known as a Korean bento cake is the perfect mini layer cake that you can decorate and customize to your heart's content. He's super easy to make individual sized cakes are perfect for celebrations and gifts. What is a bento or lunchbox cake? Bento or lunchbox cakes are essentially mini sized layer cakes that originated in South Korea.
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To make the lunchbox cake: Preheat the oven to 375°F. Combine the baking powder, sugar, flour, and salt in a large mixing bowl. Add the softened butter and mix until the mixture is crumbly. Whisk together the eggs, milk, and vanilla in a separate bowl.
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Instructions. Preheat the oven to 150F; if you are using a tray for baking the cakes, grease the baking sheet with a spray or butter, lightly flour, and line it with parchment paper. Sift the flour, cocoa powder, baking powder, soda, and salt into a mixing bowl.
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Whipped Cream Frosting Instructions. Step 1: Place a stainless steel bowl and whisk/beaters in the fridge for at least 15-20 minutes (a cold bowl ensures success). Alternatively, set your bowl on top of a bigger bowl with some ice. Step 2: Pour the whipped cream into the bowl and whisk on high for about 1 minute.
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In a mixing bowl, combine softened butter, egg, baking powder, baking soda, salt, sugar, vanilla, milk, flour, and chocolate syrup. Stir to combine. Pour into lightly greased ramekin dishes. Bake at 350°F, for approximately 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix all the ingredients together until well combined. Evenly spread the cake batter over the prepared cake pan. Bake for 15-18 minutes, or until a toothpick inserted in the center comes away clean.
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Instructions. Preheat oven to 350F degrees. Grease and flour a 9x13-inch pan. Combine all ingredients (except chips & nuts) in a large bowl and beat with an electric mixer (affiliate link) for 2 minutes. Pour into the prepared pan and sprinkle the top with chocolate chips and nuts.
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This will help the cake from sliding around. Place a dab of frosting on parchment and add first layer of cake. Spread frosting or filling onto the first layer of cake using a knife, offset spatula, or pastry bag filled with frosting. Add second layer of cake. Repeat step 5 and 6 if doing a 3rd layer of cake.
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Method. Whip together cold heavy cream, sugar, and 1½ tsp vanilla to stiff peaks and set aside. In a bowl combine milk and 1 tsp of vanilla and gently mix to combine. Dip each cookie in the milk (for about 5 seconds) and assemble your cake, alternating layers of cookies and cream and fresh fruit ( cut into little pieces.
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Instructions. Preheat your oven to 350°F (175°C) and grease a mini loaf pan. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. In another bowl, whisk together oil and egg. Stir in the carrots, pineapple, and vanilla. Gradually blend the wet ingredients into the dry ingredients.
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Pour the batter into 3 different greased 4-inch baking tins and bake in preheated oven for 25 minutes at 180 degrees Celcius. Allow the baked dessert to cool before slicing it into 2 or 3 layers. For the buttercream, add unsalted butter into a bowl and beat for 2 minutes. Then, add vegetable shortening.
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Place all of the ingredients into a mixing bowl and mix for 2 minutes on medium speed. Pour the batter into 2 quarter sheet pans that have been prepared with cake goop, pan spray, or parchment paper. The size of your sheet pan may vary, so fill the sheet pan ½ way full.
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Step 2: Cream butter & sugar - In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes. Step 3: Add the eggs - two at a time until each addition is incorporated before adding the next.
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For this easy recipe, begin by preparing the cake base. In a large bowl, start whipping the eggs and sugar until the mixture triples in volume and becomes pale in color. Then, mix in all of the ingredients. Bake the cake mix at 350 degrees Fahrenheit for about 15-18 minutes, until a toothpick comes out clean.
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Korean lunch box cake is usually the size of a regular takeout container, or lunch box. The standard mini cake size is 10 cm (or 4-inches) in diameter, with about 5 cm (2-inches) in height. In terms of weight, they are typically around 300-350 grams (10-12 ounces). This is the same as 2 larger slices of regular-size cake or 3 smaller ones.
