Hickey Cake- The Scanlan Tradition

I’m not sure about the rest of the Scanlan Clan, but in Larry’s family Hickey Cake is a summer tradition. Our side has an absurd amount of July birthdays, so every July we gotta make Hickey Cake!

My grandma (Betty, Larry’s wife) always told us it was called Hickey Cake, because of the colors. The pink, green, and white are the colors your skin gets when you get a hickey! Tell ya what, that sounded painful enough I never wanted to get a hickey! This is my grandmas version of the recipe, so you can imagine how… interesting it is to make this recipe!

Betty’s Hickey Cake Recipe

The Hickey Cake recipe can be tricky, so this year I made Cheater Hickey Cake Cupcakes. You can find the real hickey cake recipe in the box below, but this one is simple, delicious, and still super fun!

Cheater Hickey Cake Cupcakes

Ingredients

  • 1 box Betty Crocker White Cake Mix
  • 3 Eggs
  • 1 1/4 Cup water
  • 1/3 cup vegetable oil
  • Food coloring (pink and green)
  • 1 cup milk
  • 1.5 egg yolks (or two small egg yolks)
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 5 1/3 tbsp flour
  • 1 cup brown sugar
  • 1/4 cup cream
  • 1/2 tsp vanilla

Instructions

  1. Mix cake mix, eggs, water, and oil together. Separate batter into thirds. Color one third pink, one third green, and leave one third white. Put liners into your muffin pan.
  2. Pour batter into piping bags. Cut the tip of the piping bags one at a time, and layer the colors into the cupcake liners. I usually do green, then white, then pink.
  3. Bake cupcakes according to box instructions. Let cupcakes cool.
  4. Time to prepare the filling! Mix the 2 cups of milk, 3 egg yolks, 1 tsp vanilla, 1/2 cup sugar, and 1/3 cup flour into a sauce pan. Cook until thick.
  5. Once your cupcakes are cool, it’s time to fill them. Put the filling into a piping bag, and insert the piping tip into the cupcake (I used a medium round tip). Squeeze the piping bag to fill the cupcake. (Check this out- Method #1).
  6. Time for the topping! Mix the 2 cups brown sugar, 1/2 cup cream, and 1 tsp of vanilla in a sauce pan and cook until you can form soft balls. Immediately frost the cupcakes.
  7. Serve, and enjoy!

If you have a bit more time, you can also try out the actual hickey cake recipe below!

Photos by Susan Scanlan (I was on the struggle bus making this! Plus hers looks so pretty!)

I hope you enjoyed this recipe of the Legacy Cooking Project, let me know if you try it! Have your own legacy recipes? We’d love to hear about them!

Print Recipe
Hickey Cake
Hickey cake is a Scanlan family tradition! It's a white cake, with a creamy filling and brown sugar penuche frosting!
Course Dessert
Cook Time 1.5 minutes
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Course Dessert
Cook Time 1.5 minutes
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Instructions
  1. Mix together the cake ingredients. Pour into three cake pans. Make one cake red, one green, and leave one white. Bake until done at 350ºF. When cake is done set it out to cool.
  2. Make the filling. Mix ingredients and pour into a sauce pan, and cook until thick. Once the cake is cool, put the filling in between the layers of the cake and stack.
  3. For the frosting, mix ingredients and cook in a sauce pan until you can form soft balls. Then frost the cake.
  4. Enjoy!
Recipe Notes

My aunt Susan told me that Grandma told her: "If the frosting isn't thickening up, put in some powdered sugar (as much as a cup!) and frost".

Bubble Tea

I’m tea obsessed lately. I know! This is my last tea recipe for a bit (AKA a few days), I promise! But, ever since I’ve discovered Steeped Tea, I can’t stop drinking and cooking with tea!

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Bubble teas!

So there is a tea craze that is sweeping the nation, and its not Matcha like I’ve previously been doing! It’s called Bubble Tea, and it’s basically tea with milk and sugar and tapioca bubbles. Coby loves it, so I thought I’d try and make our own recipe! I’d never had it before I made it, but I thought it turned out ok! We chose to try 4 different flavors of tea: Pineapple Orange Cooler (fruit tea), Berry Mojito (Green Tea), Tropical Earl Grey (Black tea), and Toasted Almond (black tea). Coby’s favorite was the Toasted almond, but he really wants to try it with coffee next! My favorites were the Berry Mojito and Tropical Earl Grey, but the Pineapple Orange Cooler was the prettiest! Check out the recipe below the pics! If you can’t find the tapioca pearls, I found mine on Amazon then just followed the instructions on the back!

While the bubble teas turned out pretty good, we learned that we needed to make stronger tea, but remember to not steep it too much longer, just add more tea!  We also learned we needed to cool our tea down before using it, so we didn’t water it down as much with ice. We ALSO learned to make the ice before hand, because the gas station lady judged us hardcore for getting a giant cup of ice!

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The tapioca bubbles soaking in sugar!
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See the bubbles on the bottom! So fun!
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The ManaTEA soaking in it’s tea sauna!
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Coby wins the Straw Bubble Stacking Champion!

Did you know: The term Bubble Tea is actually not derived from the tapioca pearls (even though they look like bubbles), but actually from the bubbles that form when you shake the tea mixture!

Do you like Bubble Tea? Have you had it? What kind of tea would YOU put in the bubble tea? I love to read your comments!

Print Recipe
Bubble Tea
Bubble Tea is a fun drink for you and the kids! Sweet and flavorful if steeped well. TrendyAndOrganized.com
Course Drinks
Cuisine tea
Prep Time 5 minutes
Servings
large glass
Ingredients
Tapioca "Bubbles"
The Tea
Course Drinks
Cuisine tea
Prep Time 5 minutes
Servings
large glass
Ingredients
Tapioca "Bubbles"
The Tea
Instructions
Tapioca Pearls
  1. Bring the 3.5 cups of water to a roaring boil, then pour in the tapioca pearls. The recipe on the back of my pearls said to boil for 3 minutes, then simmer for 3 minutes. Go ahead and follow the recipe on the back of the pearls you buy for this step!
  2. After the pearls are cooked, soak them in a simple syrup. The simple syrup I used was 3/4 cup water, and 1 cup sugar. I have this on hand, but to make it just bring the sugar and water to a boil then let cool to room temperature! Set the pearls aside, I recommend using them promptly.
The Tea
  1. While the bubbles are soaking, go ahead and brew your favorite tea. You want to brew it strong, but remember that means MORE TEA, not more steeping time! You don't want your tea to be bitter. I recommend steeping only about 2 minutes longer than the regular steeping time.
  2. Put the tea in the fridge or freezer to cool it down. You don't have to do this, but Coby and I found it easier and tastier to cool it down.
  3. Once the tea is cool(ish), get your shaker out! In the shaker, put in 3/4 cup of the tea, 2 Tbsp cream, and 1 Tbsp of simple syrup. Add some ice, cover the shaker and shake until the milk gets frothy!
  4. In your glass (its more fun if it's clear!), put appx 3 Tbsp of the tapioca pearls. Pour the tea mixture over the bubbles, then drink and have fun! Be sure to let me know if you made it and which tea you used!