Custard Cream Cups

  • Home
  • / Custard Cream Cups

👤 by admin

❤️ 3 likes

Perfect for serving guests, small gatherings, or as a make-ahead chilled dessert for any occasion.

Usage

A smooth and creamy layered dessert made with CakeShake Custard Powder and soft cake textures. Light yet indulgent, this recipe creates a balanced dessert with a refined presentation.

 Brief

Author

Admin

Category

Desserts

Difficulty

Easy

Yields

2 Servings

Prep Time 10 mins

COOK TIME 10 mins

20 mins (+ chilling time)

Ingredients

  • 2 tbsp CakeShake Vanilla Custard Powder
  • 1 cup milk
  • ½ cup prepared cake (crumbled, any CakeShake flavor)
  • 2 tbsp sugar (optional)

Instructions

  1. In a saucepan, mix CakeShake Custard Powder with a little milk to form a smooth paste without lumps.
  2. Add the remaining milk and cook on low heat, stirring continuously until the custard thickens. Add sugar if desired.
  3. Allow the custard to cool slightly while preparing serving glasses.
  4. Add a layer of crumbled cake at the bottom of each glass, followed by a layer of warm custard.
  5. Repeat layers as needed, then chill for 15–20 minutes before serving.

Leave a Reply

Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.