FROSTY FOREST CAKE
You can make this Christmas cake right at the last minute. The decorating makes a fun holiday project for the kids
Provided by Angela Nilsen
Time 4h15m
Yield Cuts into 16-18 slices
Number Of Ingredients 21
Steps:
- To make the cake, soak the apricots in the brandy while you get everything prepared. Heat oven to 160C/fan 140C/gas 3. Butter then line the sides and base of a deep 20cm round cake tin with greaseproof paper. Mix together the figs, raisins, cherries, nuts and lemon zest.
- Combine the flour with the baking powder, mixed spice and ground almonds. Beat the butter and sugar in a large bowl until creamy, about 2 mins. Add the eggs one at a time, beating well after each addition. Gently fold the flour mixture into the cake mixture in two goes, then fold in the fruits and nuts, followed by the apricots and brandy.
- Spoon the mixture into the tin, then smooth the top, making a slight dip in the middle. Bake for 30 mins, then lower the temperature to 150C/fan 130C/gas 2 and bake for another 1 hr 45 mins, laying a sheet of foil loosely over the top for the final 15 mins if it starts to brown too quickly. The cake is done when a skewer inserted in the centre comes out clean. Leave the cake in the tin to cool, then remove the lining paper and wrap well in cling film and foil until ready to decorate (see below or turn the page for another idea).
- To create the frosty forest cake: colour the marzipan pale green with a little of the food colouring. Cut off 250g, then make this a shade darker with more food colouring for the trees. To make the trees, roll out the darker green marzipan on a surface lightly dusted with icing sugar. Make pointed triangular cardboard tree templates in 3 different sizes (roughly 7.5 x 4cm/6.5 x 3.5cm/5.5 x 3cm). Using these as guides, cut out the tree shapes (see tip, above right). Brush one side lightly with honey, then scatter over silver and coloured dragees, pressing them down lightly to stick. Lay the trees on baking parchment to firm up. This is best done a day or two ahead.
- When ready to decorate, sit the cake on a board or plate. On a surface lightly dusted with icing sugar, roll the paler green marzipan into a circle wide enough to cover the cake completely. Brush the cake all over with honey. Using a rolling pin, lift and lower the marzipan onto the cake. Smooth the surface of the marzipan with your palms, then trim off any excess from the bottom with a sharp knife.
- Cut off two-thirds of the ready-to-roll icing, then roll out a strip about 8cm wide and long enough to go over the top and down the sides of the cake. Cut a wavy line down either side to resemble a path. Brush the marzipan with honey where you want the path to go, then lay the path on top. Trim to neaten the ends.
- Take two-thirds of the remaining icing, then roll out 2 long, narrow ropes the same length as the path and about 5mm wide. Dampen the path edges with water and lay the ropes in position. Cut off and roll small pieces from the rest of the icing (and any trimmings), then shape into small snow drifts for the trees to stand in. When the trees are firm, make an indent in the top of each snowdrift with the back of a knife and put each tree into position. Sit the trees on the cake, securing with a little honey underneath. If necessary, cut off some of the rope along the edge of the path to make a flatter surface for the trees. Finally, scatter edible glitter onto the marzipanned cake.
Nutrition Facts : Calories 660 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 90 grams sugar, Protein 9 grams protein, Sodium 0.41 milligram of sodium
FREEZER FROSTING
It's handy to have this sweet creamy frosting in the freezer when you need to decorate a cake or cupcakes. Just thaw in the fridge and spread. "It's easy to tint with food coloring for a special look," assures Evelyn Comeau of Virden, Manitoba.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 cups (enough to frost 24 cupcakes or a two-layer, tube, 13- x 9-inch or 15- x 10-inch cake).
Number Of Ingredients 5
Steps:
- In a bowl, cream shortening, 1 cup of sugar, vanilla and salt. Add the remaining sugar alternately with cream. Beat until the frosting reaches desired consistency. Cover and freeze for up to 2 months. Thaw before using.
Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 28mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
MINI CHRISTMAS CAKES
These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours
Provided by Jane Hornby
Categories Treat
Time 45m
Yield Makes 8 small cakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
- If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
- Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.
Nutrition Facts : Calories 1064 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 191 grams carbohydrates, Sugar 129 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.07 milligram of sodium
FROSTY CHEESE CAKE
This is another recipe given to me for our Family's reunion last July. It is very tasty, and if you are a fan of Frosted Flakes, you'll love this cake.
Provided by litldarlin
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Crush Frosted Flakes to 1-1/2 cups of crumbs; combining with margarine. Set aside 1/4 cup.
- Press remaining mixture firmly into bottom of 1 quart ice cube tray. Chill.
- Place cream cheese and sugar in mixing bowl; beat until fluffy.Add eggs and vanilla; beat well.
- Whip cream until soft peaks form; Fold into cream cheese mixture.
- Spread evenly in Sugar Frosted Flakes lined tray; top with reserved crumb topping; freeze until firm.
- Cut into bars or pie shaped pieces to serve. Top with fruit.
Nutrition Facts : Calories 378, Fat 23.6, SaturatedFat 10.9, Cholesterol 115.9, Sodium 329.4, Carbohydrate 37.2, Fiber 0.7, Sugar 25.1, Protein 5.9
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