Cake crusts are the bottom portion of the cake that are crispy and hard to give the cake a base to sit on.
You can use nuts (hazelnuts, walnuts, almonds), cookies (Oreo, lady fingers, shortbread, vanilla or chocolate wafers), feuilletine, and more to create a bakery worthy cake crusts.
Chocolate Feuilletine Cake Base
Chocolate feuilletine is made by first making crispy feuilletine using a dough similar to crepe batter.
As soon as the feuilletine is cooled, it can be broken up into pieces.
To make the chocolate crunchy cake base, combine hazelnut crumbs, feuilletine pieces, and melted dark and milk chocolate in a bowl and mix together until it’s combined.
Pour the cake layer into a springform pan, or a pan with raised edges, and let it sit in the fridge or freezer to fully set the cake crust.
Shortbread Cookie Crust
Shortbread cookie crust is a thick, buttery cookie crust you can use for lemon cakes, or fruity cakes.
Shortbread cookie crust is made by creaming butter and sugar together. Flour and salt are beaten into the shortbread dough, and then the dough is pressed into a pan.
Shortbread cookie crust is baked in the oven until the crust just begins to have a hint of color.
Oreo Cookie Crust
Oreo cookie crust is a sweet, crunchy, cookie crust for a cake crust.
Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.
The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.
The cookie crust is pressed into a springform pan, and then you can refrigerate the cake crust, or bake it in the oven to let it set.
Vanilla Wafer Crust
Vanilla wafer crust has a crunchy, vanilla flavoring cake base.
Vanilla wafers can be blended in a food processor until they are quite fine, and then combine with melted butter to create a vanilla cake base.
Press the crust into the bottom of a springform pan, or cake pan.
Vanilla wafer cake base is baked in the oven to let it set.
Peanut Butter Cookie Crust
Peanut butter cookie crust is a sweet, nutty cake crust that goes well with caramel cake, or chocolate cake.
Peanut butter cookie crust is made by actually making the dough for peanut butter cookies.
The peanut butter cookie dough is frozen first, and then pressed into a springform pan.
The pan is baked in the oven for 25 minutes to set the cookie cake crust.
The cake crust needs to cool to room temperature prior to adding any cake filling on top.
Praline Feuillentine Cake Base
Praline feuilletine is a crunchy cake base used in fancy bakery cakes.
Feuilletines are crispy wafers that give the cake base it’s crunchy texture.
Feuilletines are made by mixing together equal parts egg whites, flour, icing sugar, and butter and baking it in the oven until it’s golden brown.
The feuilletine is then broken up into small pieces that will be mixed into the cake base.
Praline paste is made by creating a caramel sauce, and then adding in roasted hazelnuts at the end of the caramel making process.
The caramel and hazelnuts are blended together until it creates a paste. The praline flavor gives the cake base a nutty and caramel flavor.
To make praline cake crust, mix together melted milk chocolate, praline paste, and feuilletine pieces.
Pour praline feuilletine into your cake base and let it set in the freezer for a couple of hours prior to using.
Cinnamon Bun Crust
Cinnamon bun crust is a spongy cake crust for.
Cinnamon bun cake is made by adding cinnamon and brown sugar to a cake base, and then the it’s poured into a springform pan.
The cinnamon bun cake base is baked in the oven for about 25 minutes to let it set.
Cinnamon bun cake crust goes well with vanilla cake, or pumpkin cake.
Brownie base for a cake is a thick, chocolatey, cake base.
Brownies are made by adding dark chocolate and cocoa powder to a cake base, and adding it to a springform pan.
The brownie cake base is baked in the oven for 15 minutes to set the brownies crust.
Brownie cake crust goes well with vanilla cake, chocolate cake, or caramel cake.
Gingersnap crust is a cookie crust that goes well with pumpkin cake.
Gingersnap cookies are blended in a food processor until they are coarse crumbs.
Gingersnap crumbs are mixed together with melted butter, vanilla extract, and brown sugar to create the gingersnap cake crust.
Gingersnap cake base is baked in the oven for a few minutes to let the crust set.
Lady Finger Crust
Lady finger crust is an espresso flavored cake base that works well for tiramisu cake.
Lady finger cookies are pulsed in a food processor until they are in small, fine pieces.
Lady finger cookie pieces are mixed together with melted butter and strong espresso or coffee to make the cake base.
The lady finger cake base is pressed into a springform pan and then it can either be baked in the oven, or frozen to set the crust.
Hazelnut crust is a sweeter crust, since it’s made with dates.
Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.
The hazelnut cake base is pressed into the bottom of the pan, and it’s ready to use.
Chocolate cake base is a chocolatey, crunchy cookie base for a cake crust.
Chocolate cake base is made by crushing chocolate wafer cookies, and mixing them together with melted butter.
The chocolate cake crust is pressed into a springform pan, and then it’s baked in the oven to set the crust.
Pretzel crust is a crunchy cake crust that works well for a peanut butter cake, or chocolate cake.
Pretzel cake crust is a salty base, which balances out the sweetness of the cake filling.
Pretzels are crushed with a rolling pin until they are small and fine pieces.
The pretzels are mixed together with melted butter, brown sugar, and salt to create the pretzel cake base.
The pretzel cake crust is baked in the oven to let it set.
Almond crust is a crunchy, nutty cake base.
Slivered almonds are ground into a fine powder using a food processor.
The almonds are combined with brown sugar and melted butter to make the almond cake base.
The almond cake crust is pressed into the bottom of the cake pan, and it’s ready to use.
Walnut crust is a sweet and crunchy cookie base for a cake.
Walnuts are blended in a food processor until they are fine like a powder.
Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.
Walnut cake crust is pressed into the springform pan, and it’s ready to use.
You don’t need to bake or chill the crust.
Graham Cracker Crust
Graham cracker crust is a buttery, cookie flavored cake base.
Graham cracker crumbs are mixed together with sugar and melted butter to create the crunchy cake crust.
The graham cracker mixture is pressed into the springform pan or cake pan, and then it’s baked in the oven to set the crust.
Digestive Cookie Crust
Digestive Cookie Crust is a crunchy biscuit base for cake.
You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.
Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan. You can either chill the crust, or bake it in the oven to let it set.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cake base.
Press the base into the bottom of your pan, and then you can add your cake layer on top.
There is no need to bake or chill an ice cream cone cake base.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cake base.
The crust is pressed into the pan, and there is no need to bake or chill the crust. It’s ready to use.