Decadent, fresh-baked Gooey Butter Cake straight from gam-gam's oven. Getchya some.
GBC is a St. Louis staple much like cracker crust pizza, toasted raviolis, and culturally segregated racism. It's the preferred weapon of midwestern women looking to mass kill their families via coronary blockage. Confectioner's sugar, yellow cake mix, sugar, eggs, powdered sugar, cream cheese, and more sugar make up this wonderful treat. It's likely the most unhealthy food in existence, which is exactly why it is also the most delicious.. The ol' flavor-health inversion principle. It's science.
FW Yellow Cake is my star. It's so good that it's bad for you (and your coils), the true mark of a great flavoring. 3% gives a strong yellow cake flavor and some grainy texture in this recipe. You can sub JF if you realllllly want to, but double the percentage. It will not be the same at all.
INW Custard mixes in the eggs and takes the cake texture down to a gooey, batter-esque mouthfeel. 1.25% provides density and amplifies the "yellow" part of the cake mix.
LA Cream Cheese Icing is also helping texture. 0.5% stiffens up the gooey texture enough for that gritty, stick-to-your-teeth sweetness. The cream cheese note also fills out the cake mix and custard.
OoO Powdered Sugar is a new flavor to me. Thadentman recommended it, and he was right in doing so. At 1.5%, it does powdered sugar better than meringue or torrone could without altering the flavor too much. You get a touch of that dry, powder texture laying throughout the recipe.
CAP Super Sweet is needed here. If you've had GBC, you know how insanely sweet it is. I'm not going that far with 0.25%, but I wanna get close.
Steeping: It's good fresh, but over the course of a week to two weeks it will come together more. The little bit of Cream Cheese Icing takes some time to do its thing.
Happy mixing. 👽
Created: July 09, 2017 (about 4 years ago)
|(LA)||Cream Cheese Icing|
|Total flavoring: 6.5% Steep Days: 10 Best VG: 70% Temperature: 0|
|This recipe is the property of MrBurgundy and released under the CC Attribution-NonCommercial 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|