Cone Method

Thursday, September 27, 2007

I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.

If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.

Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.

Step 2: Scoop small amount of filling into cupcake.

Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.

Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!

Cupcakes, Dessert, How-To

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27 Responses to “Gooey Bars (aka Cream Cheese Bars)”

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Sunshine — January 20, 2010 at 3:44 pm

These look fantastic!
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Jess — January 20, 2010 at 4:33 pm

my husbands family calls them butter-gooey cake.
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3

Kelly — January 20, 2010 at 7:50 pm

Hi! These are actually called Gooey Butter Cakes, and they are a Paula Deen recipe (hence the butter and cream cheese!) I love making them with a red velvet cake mix….so good.
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4

Andrew's Mom — January 20, 2010 at 8:59 pm

Ooey gooey butter cakes have been around for decades – they started in St. Louis – very close to my hometown. I remember making this recipe years before Paula came on the scene. She just made them more famous! Everyone goes nuts when you make them – I make them with all kinds of flavors – pineapple, lemon etc. Yours look great.
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5

Jen — January 20, 2010 at 9:02 pm

Thanks for all the information about where the bars originate from. Wherever they came from, they sure are good. I saw some comments on the allrecipes.com link of variations that people have tried like swirling in some berries and using chocolate cake mix. Kind of like a cheesecake brownie
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Dyanna — January 21, 2010 at 12:25 am

Here in Kentucky they’re called Chess bars and have been around for a very long time. I’m not a native to KY and a coworker introduced me to these. I looked at them and thought “What the heck is that?” but once I tried one I was HOOKED! I just love how simple they are to make.
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kitchen koala — January 21, 2010 at 2:07 pm

Whatever you call them, they’re pretty darned good!
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Katie — January 21, 2010 at 3:22 pm

YUM! Those look really delicious. And I love the colors you always put in the background.; The blue with the orange tint of the abrs is just perfect!
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Ingrid — January 21, 2010 at 7:33 pm

Yours looks like how my first and only batch turned out but I think I’d like them better gooey and with a little less sugar.
~ingrid
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10

Julie — January 21, 2010 at 11:46 pm

Yum…I love these things!
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Colleen — January 29, 2010 at 7:28 pm

These look delicious! And I love using boxed cake mix!
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12

Kasey — March 5, 2010 at 10:03 pm

I made these for a friends birthday this past weekend and they were a big hit!
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13

Tyler — September 10, 2010 at 7:19 pm

I just made these today and they are delicious! I left mine slightly gooey and it’s so good!
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Lisa @ Cents to Save — April 1, 2011 at 10:14 pm

I love these bars!
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Lindy S — March 15, 2013 at 4:20 pm
ust made these, yum! But I am curious to know where I can find some variations, i.e., with nuts, chocolate, fruit flavored, etc……I love to experiment!
- beantownbaker — March 16th, 2013 @ 2:49 pm
  
  I haven’t had a chance to play around myself with this recipe. I’m sure if you searched online, you’d find some other variations. Let me know what you try!
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Britanny — May 13, 2013 at 6:31 am

My mom used to make them for us when I was little. I am 25 now. And I am pretty sure they have been around for quite some time. Paula Deen probably only highlighted the fact that they were around. But yes Yum!
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Stephen — July 28, 2013 at 12:22 am

Good post. I learn something totally new and challenging on sites I stumbleupon everyday.

It’s always interesting to read through articles from other writers and practice something from other sites.
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Kathy — September 26, 2013 at 9:43 am
How can you make these to taste like pumpkin? If you add in pumpkin, do you need to cut back on something else??
- beantownbaker — September 26th, 2013 @ 10:33 am
  
  Oh that’s a great thought… What about using a box of pumpkin cake mix? And then throwing some pumpkin spices in the cream cheese mixture? If you try this variation, definitely let me know how it turns out!
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jonay — June 2, 2014 at 2:12 am
Omg these look amazing cannot wait to try! I will experiment though!
- beantownbaker — September 2nd, 2014 @ 7:08 pm
  
  If you do, let me know how it goes!
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Sheryl — August 21, 2014 at 8:16 am
This has been around for years and yes it came from a Philly box. Was a family tradition for holidays at our house, but you can make with lemon as well
- beantownbaker — September 2nd, 2014 @ 7:31 pm
  
  Good to know!
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Judy Seggerman — February 14, 2015 at 5:55 pm

I have been making these for years…but I dust with powdered sugar when cool. I can’t go to a family function without taking them.We call them Butter Cheese Squares.
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bida — December 7, 2015 at 9:46 pm

I have made these for over 20 some years. I mix pecan pieces in the crust. Family just loves them. Making them tomorrow.
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Leisa McCannon — July 1, 2016 at 9:54 am

I make mine with Butter Pecan Cake mix and they are awesome. I am trying lemon this weekend.