HARVEY WALLBANGER CAKE
The cake you get from this delightfully easy recipe tastes just like the cocktail, thanks to the use of Galliano in the batter and glaze.
Provided by Shawna Buffum
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
- Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
- To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 54.2 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 424.6 mg, Sugar 37.2 g
GALLIANO
An old favorite, this recipe is based on vodka and flavored with anise, peppermint and ginger.
Provided by Plain ole Bob
Categories World Cuisine Recipes European Italian
Time P10DT15m
Yield 24
Number Of Ingredients 8
Steps:
- Place the cloves and ginger in a small jar and add enough vodka to cover. Seal and soak for 3 days. NO MORE! Strain the liquid, discarding the solids.
- Measure the sugar into a gallon container. Add the peppermint, vanilla and anise extracts as well as the food coloring. Pour in the vodka, the strained vodka and yellow food coloring. Cover tightly and shake until the sugar dissolves. Age for one week MINIMUM.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 33.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 33.4 g
GALLIANO CAKE GLAZE
Make and share this Galliano Cake Glaze recipe from Food.com.
Provided by TheFarlands
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend until very smooth.
- Drizzle over cake.
Nutrition Facts : Calories 121, Sodium 0.3, Carbohydrate 30.3, Sugar 29.7
GALLIANO CAKE
I made this for an adult potluck and it was devoured quickly. You can change the variation to 2 T. Vodka and 1/2 Cup of Galiano for a sweeter flavor
Provided by kzbhansen
Categories Dessert
Time 50m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Spray a bundt pan with bakers joy or pam.
- Combine all ingredients together and pour into Bundt Pan.
- Bake at 350 for 40 minutes.
- **Toothpick should have a little cake on it when tested**.
- Allow cake to cool then sprinkle with powdered sugar.
- **Variation, You can use 1/2 Cup Galiano and 2 T. vodka. This makes it a bit sweeter. I like them both ways.
Nutrition Facts : Calories 672.9, Fat 31.5, SaturatedFat 5.3, Cholesterol 142.7, Sodium 837, Carbohydrate 84.8, Fiber 1, Sugar 54.6, Protein 8.2
MIRROR GLAZE CAKE
Provided by Food Network
Categories dessert
Time 5h45m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment rounds.
- Whisk together the flour, baking powder and salt in a bowl. Beat the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk and then the remaining flour mixture until just combined.
- Separate the batter into 6 different bowls and tint one bowl red, one orange, one yellow, one green, one blue and one purple. Transfer each color to a separate disposable pastry bag or resealable ziptop bag. Pipe half of the red batter into the center of one of the prepared pans, then pipe the remaining red batter into the center of the second pan. Pipe half the orange batter into the center of the red batter in the first pan, then repeat with the remaining orange batter in the second pan, tapping the pans gently as needed to level out the batter. Repeat with the remaining colored batter until all the batter is piped and both cake pans are about half full.
- Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 40 to 45 minutes. Transfer the pans to a rack and let cool 10 minutes, then invert the cakes onto a wire rack and cool completely.
- To decorate: Using a serrated knife, level the top of each cake layer. Spread a small amount of Buttercream Frosting onto an 8-inch cake board. Place one cake layer onto the cake board bottom-side up. Add about 1/2 cup of frosting to the top of the cake and smooth to an even layer. Invert the second cake layer over top of the frosting layer. Using an offset spatula, frost the cake with an even coat of frosting. Refrigerate to set and chill, about 3 hours.
- Place the chilled cake onto a wire rack fitted inside a baking sheet. When the Mirror Glaze is the proper temperature, pour the colors together into a single container for a swirled effect. Pour the glaze over the cake, then let it stand to set before transferring to a cake stand.
- Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired.
- Whisk together the gelatin and 3 tablespoons water in a small bowl; set aside to bloom.
- Combine the granulated sugar, corn syrup and 1/3 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes.
- Remove the saucepan from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and let stand 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
- Divide the glaze into bowls and color as desired. When the glaze is between 75 and 80 degrees F, it is ready to pour.
MIRROR GLAZE CAKE RECIPE BY TASTY
Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze
Provided by Alvin Zhou
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
Steps:
- Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
- In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
- Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
- Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
- Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
- Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
- When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
- You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams
GALAXY MIRROR GLAZED 'BOX' CAKE RECIPE BY TASTY
Here's what you need: chocolate cake mixes, butter, vanilla, milk, powdered sugar, water, sugar, sweetened condensed milk, gelatin, white chocolate, black food coloring, navy blue food coloring, light blue food coloring, purple food coloring, pink food coloring, white food coloring
Provided by Alix Traeger
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cakes according to the package, or use your favorite cake recipe.
- To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
- Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
- Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
- Place the second cake over the layer of buttercream.
- Frost the entire cake to create the crumb layer, creating a smooth surface.
- Place the cake in the freezer to keep cold.
- For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
- Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
- Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
- Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
- In the next bowl, add the navy blue food coloring and stir.
- In the next bowl, add the lighter blue food coloring and stir.
- In the next bowl, add the purple food coloring and stir.
- In the next bowl, add the pink food coloring and stir.
- When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
- Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
- Dip a brush into the white food coloring and fling it onto the cake to create stars.
- Enjoy!
MIRROR GLAZE CAKE
Wow family and friends with a showstopping mirror glaze cake. Perfect for a birthday cake, we used pink, blue and purple food colourings for our glaze
Provided by Liberty Mendez
Categories Dessert
Time 2h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich tins with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of fine salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- While the cake is cooling, make the buttercream icing. Beat together the butter, icing sugar and vanilla until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
- Stack the sponges, spreading the buttercream over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining buttercream to create a crumb coat. Chill in the fridge for 30 mins.
- Using more of the icing, spread it over the chilled cake using your palette knife so that there's an even layer of buttercream across the whole cake and over the top. Chill in the fridge for 2 hrs until set, or ideally overnight.
- To make the mirror glaze, soak the gelatine leaves in cold water for 5 mins until softened completely, then drain. Put the sugar, 200ml water and the condensed milk in a pan, whisk together, bring to the boil, then whisk in the drained gelatine leaves. Put the white chocolate in a bowl, pour over the sugar mix in the pan and leave for 1 min to melt. Whisk everything together, then divide into three bowls.
- Using the gel colourings, colour each bowl a different shade. Put one of the colours that you would like to use as an accent colour on top to one side. Stir all of the colours occasionally leaving them to sit until they reach 30-32C so they are thick enough to glaze the cake without being too thin and running off the edges. Once at that temperature, pour the remaining two colours on top of each other and stir slightly to marble them together.
- Place your chilled iced cake onto a cooling rack set in a deep tray (to collect the excess glaze). Pour over the mirror glaze which should be at 30-32C, allowing it to drip down the sides. Drizzle over the accent colour you've saved then, using a paint brush, flick over some gold lustre, if using. Leave it to set completely before slicing and serving. Will keep, in the fridge, for up to three days.
Nutrition Facts : Calories 1133 calories, Fat 60 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 116 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
More about "galliano cake glaze recipes"
10 BEST GALLIANO LIQUEUR RECIPES | YUMMLY
MIRROR GLAZE CAKE | RECIPES.COM.AU
From recipes.com.au
10 BEST GALLIANO LIQUEUR RECIPES | YUMMLY
From yummly.co.uk
BASIC VANILLA CAKE GLAZE RECIPE WITH FLAVOR VARIATIONS
From thespruceeats.com
ITALIAN LEMON GLAZED COOKIES - MANGIA BEDDA
From mangiabedda.com
GALLIANO CAKE MIX BUNDT CAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HARVEY WALLBANGER CAKE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
MIRROR GLAZE CAKE RECIPE + VIDEO | SUGAR GEEK SHOW
From sugargeekshow.com
HARVEY WALLBANGER CAKE * A VERY MOIST BUNDT CAKE WITH …
From pinterest.com
EASY CAKE GLAZES - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
HARVEY WALLBANGER CAKE GLAZE - RECIPES | COOKS.COM
From cooks.com
EASY FOUR INGREDIENT CAKE GLAZE RECIPE | JULIE BLANNER
From julieblanner.com
OLD RECIPE GALLIANO CAKE? - BLOGS & FORUMS - QVC
From community.qvc.com
RECIPE FOR '70S-STYLE HARVEY WALLBANGER CAKE - THE SPRUCE EATS
From thespruceeats.com
GALLIANO CAKE - RECIPE | COOKS.COM
From cooks.com
EASY RAINBOW SPRINKLE SNACKING CAKE WITH CREAM CHEESE GLAZE
From today.com
CAKE GLAZE RECIPES - THERESCIPES.INFO
From therecipes.info
GALLIANO HARVEY WALLBANGER CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
GALLIANO CAKE MIX BUNDT CAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HARVEY WALLBANGER CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
GALLIANO PINEAPPLE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
10 BEST CAKE GLAZE GRANULATED SUGAR RECIPES | YUMMLY
From yummly.com
5 MINUTE • CAKE GLAZE RECIPE • LOAVES AND DISHES
From loavesanddishes.net
HARVEY WALLBANGER CAKE - JAN D'ATRI
From jandatri.com
GALLIANO CAKE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
HARVEY WALLBANGER CAKE, FROM SCRATCH | KING ARTHUR BAKING
From kingarthurbaking.com
GALLIANO CAKE WITH GLAZE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HARVEY WALLBANGER CAKE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
SEARCH RESULTS FOR 'GALLIANO LIQUEUR HAM GLAZE' - COOKEATSHARE
From cookeatshare.com
GALLIANO CAKE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
GALLIANO CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
LILLIAN BOGA'S HARVEY WALLBANGER BUNDT CAKE - SAVEUR
From saveur.com
HARVEY WALLBANGER CAKE (FROM SCRATCH) - REALITY BAKES
From realitybakes.com
BLUEBERRY COFFEE CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
EASY CAKE GLAZES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love