The Mad Hatters Uncake Recipes

ALICE IN WONDERLAND MAD HATTER TEA PARTY UNBIRTHDAY CAKE

Steps:

• Preheat oven to 140oC.
• In a mixer toss in 3 cups gluten free self-raising flour, 1 cup gluten free plain flour, 2 cups white sugar, 300g of softened butter (I often melt it before), 1 ¼ cups of milk, 6 eggs and 3 tsp of vanilla essence, and mix well.
• Grease the doll cake pan with either butter or baking spray before filling with the cake mix.
• Place on a baking tray for stability before placing on a bottom rack in the oven.
• Bake for 2.5 hours until a skewer comes out clean.
• Set aside to let cool completely (approx 1-2 hours)
• Meanwhile, mix together ~600g of white rolled icing with pink colouring.
• Start bit by bit, softening the icing with your hands, and adding a thumbprint of colouring at a time, folding it in, then twisting and squishing until it's swirl free.
• Finally, once all the icing is mixed, combine it all together and knead it so the colour is smooth and consistent. If your hands get sticky with the icing, dust them with some icing sugar.
• In a mixer, beat together 250g softened butter (not melted!), 3 cups pure gluten free icing sugar and 1 tbsp of milk.
• In a mixer, beat together 250g of melted Copha (keeps it white), 3 cups pure gluten free icing sugar and 1 tbsp of milk.
• Once cooled slice 1cm off the tiny base so the cake can balance by itself. Don't level off the top, as it should've risen higher in the middle, which will create the arched/curved cake top that the unbirthday cake is shown to have.
• Coat the entire cake with a layer of buttercream icing, using the icing to fill in big gaps on the top of the cake.
• Roll out enough pink icing and drape over the entire cake.
• Use a cake smoother to remove bubbles and smooth the surface.
• Finally, you decorate with white icing and some tiny fondant roses. Not much detail is shown for the type of piping they use, so make your own judgement on what looks good.
• To make the cartoon candle, mix a tiny amount of white rolled icing with blue, roll and cut out with a flower cookie cutter. Drape over a round edge to curve it and let it sit and dry.
• For the candle, mix a small handful of white icing with yellow colouring and mold into a candle like shape. Don't worry too much, this is supposed to be cartoony based afterall. To finish it off, I dusted the candle with some edible pearl powder in gold, and its flower shaped base with blue edible pearl dust.

THE MAD HATTER'S UNCAKE

Steps:

• Cake:.
• Lower oven racks to just below the middle. Preheat oven to 350 degrees.
• Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
• Generously shake the turbinado sugar onto the butter.
• Whisk together flour, baking powder, baking soda, and salt and set aside.
• Combine milk and vanilla in another bowl and set aside.
• Cream peanut butter and softened stick of butter in mixer until really well mixed.
• Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
• Add one egg and beat well until very light. Repeat for each egg.
• Add 1/3 flour mixture at low speed. Beat well.
• Add 1/3 milk mixture and beat well. Beat well.
• Repeat for remaining flour and milk.
• Divide batter evenly between the 2 pans.
• Space pans evenly between each other and the sides of the oven.
• Bake for 50 minutes.
• Sprinkle tops of cakes with raw sugar.
• If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
• Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
• Cool on rack for 20 minutes.
• Remove cakes from pans.
• Overturn on racks until cooled completely.
• Blackberry Jam spread:.
• Combine berries, sugar, and water in saucepan over med-low heat.
• Simmer about 20 minutes, until berries get really juicy.
• Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
• Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
• Whisk back into the berry mixture and return heat to med-low.
• When thickened bubbles are visible, remove from heat.
• Stir in lemon juice.
• Cover and put in refrigerator for at least 30 minutes.
• Peanut butter frosting:.
• Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
• Add in all powdered sugar with mixer on very low speed.
• Add milk slowly until the mixture reaches the right consistency.
• Add vanilla and mix until creamy.
• Assembly:.
• Cut off end of cake bread with a serrated knife.
• Cut slices of cake to desired thickness.
• Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
• Add at most 1 tbsp jam on top of peanut butter.
• Place second slice of cake on top and press lightly.

MAGICAL MAD HATTER

Steps:

• In a small measuring cup, mix together the cream of coconut and white rum. Pour into a chilled martini glass.
• In a measuring cup, combine the tropical juice blend with the tequila and stir. Pour into the martini glass over the backside of a spoon on top of the cream of coconut to create a layered effect. Serve.

CHOCOLATE BROWNIES: THE MAD HATTERS RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the walnuts.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the peanut butter over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a dollop of whipped cream and a drizzle of caramel sauce.
• Enjoy!

MAD HATTER CUPCAKES

Steps:

• Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
• In separate large mixing bowl, gradually add sugar to butter.
• Cream until light and fluffy.
• Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
• Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
• Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
• Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
• Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
• Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
• Cool.

MAD HATTER SALAD

Steps:

• In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
• Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
• In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
• Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.