Tulip Fairys Family Christmas Cake Recipes

TULIP CAKE

Steps:

• For the cake: Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 3 cups in a 12-cup standard muffin tin with cupcake liners. Grease the bottoms and sides of two 9-inch round cake pans.
• Prepare the cake batter according to the package instructions. Spoon 1/4 cup of the batter into each of the lined muffin cups (they should be about three-quarters full). Divide the remaining batter evenly between the prepared cake pans (about 2 cups batter per cake pan).
• Bake the cupcakes and the cake, rotating the pans about halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 16 to 18 minutes for the cupcakes and 18 to 20 minutes for the cakes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
• Tint 1 heaping cup of the frosting with the green gel food coloring in a medium bowl. Scrape the green frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809).
• Tint 1 heaping cup of the frosting with 24 drops Christmas red gel food coloring in another medium bowl. Scrape the dark red frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809).
• Tint 1 heaping cup frosting with 10 drops of Christmas red gel food coloring in a third medium bowl. Scrape the light red frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809).
• Tint the remaining frosting (about 3 cups) with the pink gel food coloring and 2 drops Christmas red gel food coloring. Scrape 1 1/2 cups of the pink frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809). Cover the remaining pink frosting with plastic and reserve for layering the cake.
• To assemble: Place 1 cake layer upside down on the top half of on an extra-large cutting board or platter (at least 8 1/2-by-9 inches) and spread with the reserved pink frosting. Top with the second cake layer.
• Using a serrated knife, cut the cake in half across the center. Make a second cut that crisscrosses the first so that the 2 cuts form a narrow X, with the top half of the X slightly wider than the bottom. You will have 2 small wedges and 2 large wedges; the cuts should intersect slightly below the center of the cake.
• Remove the small wedge cut out of the top of the cake. Trim off the larger two corners to make it into a diamond shape. Set the trimmed corners aside. Snuggle the diamond back in between the larger two wedges.
• For the ombre frosting: Pipe a thick line of dark red frosting on the large left wedge in a crescent shape along the outer edge. Pipe a thick line of dark red frosting on the large right wedge in a crescent shape along the upper portion of the inner edge, stopping where the four pieces of cake come together in the center (do not let the line run over on the left wedge). Pipe a thick border of dark red frosting around the diamond in the middle of the cake.
• Pipe a thick line of light red frosting on the large left wedge next to the dark red frosting. Pipe 2 thick lines of light red frosting in on the large right wedge next to the dark red frosting to continue filling in the wedge. Pipe a line of light red frosting into the center of the diamond to fill in the diamond.
• Pipe thick lines of the pink frosting in crescent shapes next to the light red frosting on both large wedges so the cake is fully covered.
• Carefully drag a small offset spatula from the top of the left large wedge to the bottom, curving with the lines to smooth and blend the frosting without mixing up the colors. Wipe the spatula clean and repeat on the right side. Wipe the spatula clean and use it to smooth out the frosting in the diamond.
• Arrange the cupcakes in a line at the bottom of the tulip to create a stem. Pipe the green frosting in three straight vertical lines to cover and coat the cupcakes. Arrange the reserved cake corners along the stem to create leaves and pipe the green frosting over the top to cover. Carefully drag a small offset spatula from top to bottom to smooth the frosting on the stem and leaves.

MAGICAL CHRISTMAS FAIRY CAKES - CHRISTMAS FAIRY CUPCAKES

Steps:

• Makes 24 mini cakes or 12 larger ones.
• For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
• Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
• Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
• Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
• Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
• Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings.
• Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
• Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.

FAIRY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
• Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
• Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

NO BAKE CHRISTMAS CAKE

Steps:

• Mix all ingredients together well to distribute fruit and nuts.
• Pour into small loaf pans which have been lined with waxed paper.
• Refrigerate for 2 days before slicing to serve.
• use vanilla wafers flavoured with pure vanilla extract for better taste n flavor !

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

EGG JIGGLERS® TULIP BOUQUET PARTY CAKE

Steps:

• Place one of the cake layers on serving plate; spread with thin layer of the whipped topping. Top with remaining cake layer; spread top and side with remaining whipped topping.
• Make a zigzag-cut around the middle of each JELL-O® EGG JIGGLERS®; twist to pull apart. Arrange, cut-sides up, on cake to resemble tulips. Use decorating gel to draw the tulip stems on top of cake. Place the gumdrop leaves on the stems.
• Sprinkle cake with coconut to resemble grass.