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    Home › Recipes › Macaroni and Cheese Cake

    Macaroni and Cheese Cake

     Orange Velvet Cake with Cream Cheese Frosting! It's Cakearoni! 

    Canadians LOVE macaroni and cheese. Did you know that we eat more Kraft Dinner (yes - that delicious stuff in the blue box) than any other country in the world? But every now and again I like to class it up a bit with some good old fashioned, homemade macaroni and cheese. Gooey, melted cheese, crusty bread crumbs, and a sprinkling a parmesan. And now, I'm going to cake it!

    Orange velvet cake, piped cream cheese icing, white jelly bellies smothered in white chocolate ganache, and melted coloured modeling chocolate.

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    • Ingredients
    • Tools
    • Instructions
    • 4lbs of Yo's Orange Velvet Cake
    • 1 batch of Yo's Chocolate Ganache (substitute Semi-Sweet Chocolate with White Chocolate)
    • 16 oz White Chocolate (or Candy Melts)
    • 1/4 portion of Yo's Cream Cheese Frosting
    • 2 lbs Coconut Jelly Bellies (or any White Jelly Bean)
    • Modeling Chocolate Cheese
    • Small Vanilla Cake (for breadcrumbs)
    • 2 tablespoons Unsalted Butter
    • 2 oz White Chocolate
    • ChefMaster Liqua-Gel Colour in Sunset Orange #5440
    Item Name: Availability:
    Heatproof bowl
    Saucepan
    Wooden spoon
    Small Pan for setting
    Spatula
    6 Mini Cocottes (Dutch Ovens)
    Serrated Knife
    Chefs Knife
    Cutting Board
    Rubber Spatula
    Simple Syrup Soaker Bottle Add to Cart -
    3 & 3 1/4 Circle Cutters (or cutters that fit your mini dutch ovens) Add to Cart - $24.99
    Piping Bag
    #805 Round Piping Tip
    Grater
    Microplane
    Small Offset Spatula Add to Cart -
    Spoon
    Brulee Torch

    Prepare Modelling Chocolate

    Prepare your modeling chocolate cheese and pour into small pan lined with parchment paper, and set overnight.

    Note: Make your modelling chocolate one day ahead as you need time for it to set!  


    Prepare Cake Batter

    Prepare orange velvet cake batter. Preheat oven to 350 degrees, and bake for 40 minutes or until a cake tester comes out clean. Let cool completely in pan.


    Prepare White Chocolate Ganache

    Chop 4oz of your white chocolate as finely as you can and use to prepare your white chocolate ganache. Stir your ganache with a wooden spoon until smooth. Add the orange food colouring until you have reached your desired colour. Set aside.


    Prepare Cream Cheese Frosting

    Prepare Yos Cream Cheese Frosting. Set aside.


    Cut Cake

    Remove your orange velvet cake from the pan and level it. Cut the entire slab in half horizontally. Use your circle cutters to cut out twelve cake circles that will fit inside your mini cocottes. Six of each size. You will need slightly smaller rounds for the bottom of the cocottes.


    Pipe On Frosting

    Fill your piping bag with your cream cheese frosting. Place the smaller circles of cake into the cocottes, and pipe your frosting on top.


    Layer Cakes

    Add the next layer of cake to each one of the pots and press down. Pipe a little bit of cream cheese frosting onto the top layers. Smooth the frosting across the tops with a palette knife.


    Add Jelly Beans

    Pour your jelly bellies into a bowl and coat them in the orange chocolate ganache. Spoon this mixture onto your mini cakes. 


    Add Grated Modelling Chocolate

    Grate your modelling chocolate cheese, and add to top.


    Brulee Pots

    Butter the surface of your vanilla cake slices and cut them up into small cubes. Garnish your pots with the cake cubes. Lightly brulee your pots. When done, let your pots cool of completely. Before serving, use a microplane or a fine grater to grate on some white chocolate parmigiana!


    Congratulations!

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