Try Disneyland's Grey Stuff | Get the Dish
Disneyland recently released all-new treats in honor of the new live-action Beauty and the Beast. Among the new desserts was the mysterious "grey stuff" from the iconic "Be Our Guest" number. But what's in the grey stuff, exactly? Red velvet cake, raspberry sauce, Oreo cookies — everything you already love, just all wrapped up in one decadent package. Trust us, it's delicious!
For the cookie:
2/3 cup butter
5 tablespoons sugar
1 1/3 cups flour
For the cake:
1 box red velvet cake mix
(other ingredients, as directed on box)
For the raspberry filling:
1 cup raspberries
2 tablespoons sugar
2 tablespoons water
1/4 cup powdered sugar
For the "grey stuff":
3.4 ounces instant vanilla pudding mix
1 1/2 cups milk
15 oreos
1 cup whipped topping
3 tablespoons instant chocolate pudding mix
Edible pearl sprinkles, for garnish
DIRECTIONS
For the cookie:
Preheat oven to 350°F.
Mix together the butter and sugar to get a creamy consistency, then mix in the flour.
Roll out about a handful of the cookie dough on a floured surface to about 1/4-inch thickness.
Use a mini tart pan (4 1/2") to cut out your cookies. Place on an ungreased cookie sheet and bake for 15-20 minutes. They should turn lightly golden brown.
To make the cake:
Mix your cake batter and pour into greased cupcake tins. Fill the tins about 2/3 full. Bake according to the instructions on the box (16-19 minutes at 350°F).
Allow your cupcakes to cool. Once cool to the touch, slice off the top to flatten them out (you can leave them in the cupcake tin and slide your knife along that surface for a clean cut).
For the raspberry filling:
Place the raspberries, granulated sugar, and water in a pot and heat on medium for 10 minutes, stirring frequently.
Pour the sauce through a fine mesh strainer to remove the seeds.
Add the powdered sugar and mix well to thicken the filling. It will thicken slightly more as it sits.
To make the "grey stuff":
Mix the vanilla pudding mix and milk into a large bowl and whisk gently. Place mixture in refrigerator to chill for 5-15 minutes.
Blend the Oreo cookies in the food processor until they are a fine powder or crumbs. Leave no big pieces of cookie. However you choose to crush the Oreos, make sure they are finely crushed.
Take the pudding mixture out of the refrigerator and mix in the crushed Oreos. Carefully fold the whipped topping into the mixture.
Put in the chocolate pudding mix and stir it well so that everything is mixed together evenly. Place the bowl with the mixture back into the refrigerator to chill for an hour to an hour and a half.
To assemble:
Slice the top off the cupcake, then flip the cupcake upside down, as the bottom will actually be the top of our dessert. Set the cupcake on top of one of the cookies.
Remove a bit more cake from the inside to create a cavity (or just use your finger to mash the inside down). Fill the cavity with raspberry filling, and top with a raspberry.
Using a large star-shaped tip, pipe the "grey stuff" around the cake, covering it completely. Garnish with edible pearl sprinkles.
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
Subscribe to POPSUGAR Food!
http://www.youtube.com/subscription_center?src_vid=wNSZWHtiGek&add_user=popsugartvyum
Check out the rest of our channel:
https://www.youtube.com/user/popsugartvyum
For more Brandi, follow her here:
Instagram: https://instagram.com/brandimilloy
Twitter: https://twitter.com/brandimilloy
Faceboook: https://www.facebook.com/OfficialBrandiMilloy
YouTube: https://www.youtube.com/user/BrandiMilloy
For the cookie:
2/3 cup butter
5 tablespoons sugar
1 1/3 cups flour
For the cake:
1 box red velvet cake mix
(other ingredients, as directed on box)
For the raspberry filling:
1 cup raspberries
2 tablespoons sugar
2 tablespoons water
1/4 cup powdered sugar
For the "grey stuff":
3.4 ounces instant vanilla pudding mix
1 1/2 cups milk
15 oreos
1 cup whipped topping
3 tablespoons instant chocolate pudding mix
Edible pearl sprinkles, for garnish
DIRECTIONS
For the cookie:
Preheat oven to 350°F.
Mix together the butter and sugar to get a creamy consistency, then mix in the flour.
Roll out about a handful of the cookie dough on a floured surface to about 1/4-inch thickness.
Use a mini tart pan (4 1/2") to cut out your cookies. Place on an ungreased cookie sheet and bake for 15-20 minutes. They should turn lightly golden brown.
To make the cake:
Mix your cake batter and pour into greased cupcake tins. Fill the tins about 2/3 full. Bake according to the instructions on the box (16-19 minutes at 350°F).
Allow your cupcakes to cool. Once cool to the touch, slice off the top to flatten them out (you can leave them in the cupcake tin and slide your knife along that surface for a clean cut).
For the raspberry filling:
Place the raspberries, granulated sugar, and water in a pot and heat on medium for 10 minutes, stirring frequently.
Pour the sauce through a fine mesh strainer to remove the seeds.
Add the powdered sugar and mix well to thicken the filling. It will thicken slightly more as it sits.
To make the "grey stuff":
Mix the vanilla pudding mix and milk into a large bowl and whisk gently. Place mixture in refrigerator to chill for 5-15 minutes.
Blend the Oreo cookies in the food processor until they are a fine powder or crumbs. Leave no big pieces of cookie. However you choose to crush the Oreos, make sure they are finely crushed.
Take the pudding mixture out of the refrigerator and mix in the crushed Oreos. Carefully fold the whipped topping into the mixture.
Put in the chocolate pudding mix and stir it well so that everything is mixed together evenly. Place the bowl with the mixture back into the refrigerator to chill for an hour to an hour and a half.
To assemble:
Slice the top off the cupcake, then flip the cupcake upside down, as the bottom will actually be the top of our dessert. Set the cupcake on top of one of the cookies.
Remove a bit more cake from the inside to create a cavity (or just use your finger to mash the inside down). Fill the cavity with raspberry filling, and top with a raspberry.
Using a large star-shaped tip, pipe the "grey stuff" around the cake, covering it completely. Garnish with edible pearl sprinkles.
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
Subscribe to POPSUGAR Food!
http://www.youtube.com/subscription_center?src_vid=wNSZWHtiGek&add_user=popsugartvyum
Check out the rest of our channel:
https://www.youtube.com/user/popsugartvyum
For more Brandi, follow her here:
Instagram: https://instagram.com/brandimilloy
Twitter: https://twitter.com/brandimilloy
Faceboook: https://www.facebook.com/OfficialBrandiMilloy
YouTube: https://www.youtube.com/user/BrandiMilloy
