SKATEBOARD CAKE
Chocolate doughnuts and pretzel rods make this skateboard cake complete! Easily personalized, it makes a perfect birthday treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom only of 13x9-inch pan. Generously grease bottom only of 1 (9-inch) round pan. Place paper baking cup in each of 12 regular-size muffin cups.
- Make each cake mix separately as directed on box using water, oil and eggs. Pour one prepared batter into the 13x9-inch pan. Pour half of the second prepared batter into the round pan. Divide remaining batter evenly among 12 muffin cups. Bake each as directed on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Use cakes for skateboard; wrap and store cupcakes for future use.
- Cut the round cake in half vertically so you have two half circles. Place 13x9-inch cake on large cake platter or cake board. Frost short ends of cake. Place round cake halves on each short side of the 13x9-inch cake to make a skateboard shape. Use 1 cup of frosting to thinly coat entire cake to seal in crumbs. Refrigerate cake 30 minutes to set frosting.
- In medium bowl, mix 2 cups remaining frosting with neon green food color until desired color. Frost entire cake with the green frosting. In small bowl, mix the remaining frosting with blue food color until desired color. Make stripes with blue frosting. Cut shapes from fruit roll candy to resemble flame as shown in photo. Trim doughnut bottoms to sit flush to cake. Place doughnuts on top of skateboard to form wheels. Slide pretzel rod between doughnuts.
Nutrition Facts : Calories 540, Carbohydrate 73 g, Cholesterol 50 mg, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 18 g, TransFat 4 g
BAKED SKATE
Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.
Provided by Carolyn Bunkley
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
- Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
- Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
- Carefully move to a serving platter and garnish with lemon slices and dill sprigs.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.4 g, Cholesterol 89.9 mg, Fat 15.6 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 4.1 g, Sodium 624.9 mg
ROAST SKATE WITH MALTED, CARAMELIZED GARLIC SAUCE
Skate is a lovely ray type fish. This is a quick simple way to prepare it that comes out very tasty and looks very nice plated up. Since Skate's something not everyone knows how to make you'll impress people. I read online that skate improves when left to stand refrigerated for a day or two. As it matures, the flesh becomes firmer and more palatable. When purchased, it has usually been aged slightly.
Provided by Mirdreams
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- To make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
- Add the vinegar and a pinch of paprika.
- Bring to the boil and reduce by half.
- Season well with salt & pepper and remove from heat.
- Drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (I like to use cast iron).
- Season the skate with salt & pepper on both sides.
- Turn off the heat and slide in the skate, being careful of oil splatter.
- Put the skate into the oven for about 10 minutes or until cooked through.
- Remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
- Note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.
Nutrition Facts : Calories 312.2, Fat 33.8, SaturatedFat 4.7, Sodium 2.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.2, Protein 0.4
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