Poinsettia Cake Roll Recipes

POINSETTIA CAKE ROLL

Steps:

• For poinsettia dough, divide corn syrup between two bowls. Stir red candy coating into one bowl and green into the other just until blended. Spread each mixture onto a sheet of waxed paper to 1/2-in. thickness (about 4-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Remove each mixture from waxed paper and gather into a ball. Wrap tightly in plastic wrap; let stand overnight., Make leaf and petal patterns and trace onto waxed paper and cut out, or use leaf-shaped cookie cutters. Knead a portion of green dough until pliable but not soft. Roll between waxed paper to 1/8-in. thickness. Cut out four large and four small leaves; with a toothpick, score veins. Arrange in two circles on waxed paper with center points touching. , Knead and roll out a portion of red dough as above. For each poinsettia, cut out five to seven large flower petals. Shape petals as shown in photo; place in between green leaves, matching centers. Cut out 10 to 14 smaller flower petals from red dough (use additional dough if needed). Shape as shown; arrange between large red petals., For flower stamens, form tiny balls of green dough. Place several in center of each flower, covering all petal centers. Melt white chips; stir in yellow food coloring. Transfer to a resealable heavy-duty plastic bag; cut a small hole in corner of bag. Pipe onto green centers. Store poinsettias in an airtight container at room temperature., For cake, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add sifted ingredients; mix well., In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold a fourth of egg whites into batter; fold in remaining whites., Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, cream butter until fluffy. Beat in 2 cups confectioners' sugar, cocoa, 3 tablespoons milk and vanilla. Add remaining confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Place on a wire rack over a baking sheet; cover and set aside., Place chocolate chips in a small bowl. In a heavy saucepan, bring cream to a boil over low heat. Pour over chips; whisk gently until smooth. Chill for 35-45 minutes or until ganache begins to thicken, stirring occasionally. , Pour half of the ganache over cake, allowing excess to drip off. Chill cake and remaining ganache, uncovered, for 30 minutes or until remaining ganache has cooled and a thermometer reads about 62°. Pour ganache slowly in a thin stream over cake; chill until set. , If piping is desired, transfer ganache that dripped from cake into a bowl; chill for 45 minutes. Whisk until thickened, about 1 minute. Place cake on a serving platter. Place thickened ganache in a pastry bag with a #21 star tip; pipe around bottom of cake. Position poinsettias on top of cake; gently press into ganache. Store in the refrigerator.

POINSETTIA BALLS

Steps:

• In a large mixing bowl, beat butter until softened. Beat in honey. Add egg yolk, orange peel and orange juice and mix well.
• In a separate bowl, stir together the flour, baking soda, nutmeg and salt. Add flour mixture to the butter mixture and beat until well mixed. Cover and chill at least 3 hours.
• Preheat oven to 325 degree F.
• Separate egg and slightly beat egg white. Shape dough into 1-inch balls. Roll in egg white and then in the nuts. Place 2 inches apart on an ungreased cookie sheet.
• Cut each cherry into 6-8 wedges. Place 4 or 5 wedges atop each ball so that it looks like a flower; press lightly. Bake for 15-18 minutes. Remove and cool on rack.

POINSETTIA CHEESECAKE SQUARES

Steps:

• Heat oven to 350° F. In medium bowl, mix flour and powdered sugar. Cut in butter, using fork, until mixture looks like fine crumbs. Press firmly and evenly in ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar and eggs. Stir in thawed strawberries with liquid. Spread cream cheese mixture over baked layer in pan.
• Bake 20 to 25 minutes or just until center is set. Cool completely, about 1 hour. Cover loosely and refrigerate 2 to 3 hours or until firm.
• To serve, cut into 5 rows by 4 rows. Arrange mint leaves and strawberry wedges on servings to look like poinsettias. Store covered in refrigerator.