Need a light, delicious, easy dessert for holiday entertaining? Make this Brickle Cream Angel Food Cake. It begins with a Duncan Hines Cake Mix! Yelp! A cake mix. The mix has two packets inside the box, one with dry ingredients and one powdered egg whites.
After baking the cake in an un-greased angel food cake pan and cooling, frost the cake with fresh whipped cream. Because the cake is pure white and light in texture, whipped cream makes the perfect frosting.
What Makes this Cake Special?
It’s the decoration. Fresh whipped cream is piped on top of the tall cake with a St. Honore piping tip # 882 or #883 depending on how large you want the cream design. I will be honest, piping with this tip is a bit tricky but once you get the technique down you will love it. Tips on how to pipe with this tip can be found here. This tip can be ordered on line.
Sprinkle the finished frosted cake with heath bar toffee/brickle pieces. Store the finished cake in the refrigerator for best results. Whipped Cream needs to stay chilled.
Another finished view of the Brickle Cream Angel Food Cake.
Brickle Cream Angel Food Cake Recipe
Light and fluffy Angel Food Cake is made with Duncan Hines Angel Food Cake Mix, baked, chilled, and frosted with fresh whipped cream. Piped with decorative tip # 882 or 883 St. Honore tip. Cake is sprinkled with Heath Bar Brickle.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 90 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1–16 ounce package Duncan Hines Angel Food Cake Mix- follow instructions and ingredients as per box
Whipped Cream Frosting
4 cups heavy whipping cream
1/2 cup confectioners sugar
2 teaspoon clear vanilla or creme bouquet flavoring
1 –1/2 cups Heath bar brickle
Instructions
- Make sure your mixing bowl and whisk attachment is grease free and completely cleaned before mixing. Do not grease or flour your angel food cake pan.
- Preheat oven as per mix. In large mixing bowl, follow instructions on cake mix box.
- Bake and cool as directed. Chill cake before frosting.
- In large mixing bowl, whip chilled heavy cream to slightly thickened, add confectioners sugar and flavoring. Beat on high speed to form firm peaks.
- Frost sides and top of cake with whipped cream. Smoothing sides and top with flat edge knife.
- Fill disposable piping bag fitted with tip # 883 St. Honore tip, with whipped cream.
- Pipe top of the cake with the special tip.
- Sprinkle top with brickle and fill sides of cake plate with brickle for presentation.
Notes
Keep refrigerated and consume within 24 hours.
To slice cake, Use a serrated knife. Dip blade in warm water, wipe off and slice. Knife blade should be slightly warm.
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