This is a great recipe for a last minute fruitcake. It’s nice and moist and only takes a day to make! Substitute your favorite dried fruits, nuts, and liqueur.
Makes a 9″ round or 8″ square.
2½ lbs Mixed dried fruit/glace fruit
2 sticks + 2 tbsp Butter
1¼ cups Brown sugar
1 tbsp Corn syrup
½ lemon, juice and zest
¼ tsp Nutmeg
¼ tsp Allspice
¼ tsp Cloves
¼ tsp Salt
1 tsp Cinnamon
½ tsp Curry powder
2½ oz Blanched almonds, chopped
¾ cup Brandy
1 tbsp Cornflour
2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
– Preheat oven to 320ºF/160ºC.
– Line baking pan with baking parchment. If using a regular baking pan, wrap some newsprint or parcel paper around the outside of the pan and secure with baking twine.
– In a large pot, bring fruit, butter, brown sugar, and corn syrup to a boil, stirring constantly.
– Once bubbling, add in lemon zest, lemon juice, nutmeg, allspice, cloves, cinnamon, curry powder, salt, almonds, and brandy.
– Simmer for 10 min, stirring constantly.
– Remove from heat and cool completely.
– Once cool, stir in corn flour.
– Mix in eggs, then flour, baking powder, and baking soda.
– Scrape into prepared pan.
– Bake at 320ºF/160ºC for 30min. Then reduce temperature to 250ºF/120ºC and bake for 3½ hrs or until done.
A giant chocolate chip cookie all in one skillet! This is a fun and easy way to serve a chocolate chip cookie anytime.
Buy your skillet here: http://amzn.to/1v5YMnF
This is my original chocolate chip cookie recipe:
And here is the slightly modified one from the video:
2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips
– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.
Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!
Buy the stuff you need from here:
Cupcake pan – http://amzn.to/1vLfdo8
Silver cupcake liners – http://amzn.to/1v8iYQK
Wilton food coloring gels – http://amzn.to/12k2X3h
Wilton Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton Clear Vanilla – http://amzn.to/1FJiPLI
Wilton Couplers 4pk – http://amzn.to/1FK1z93
Wilton #233 Tip – http://amzn.to/15MMYwY
Wilton #104 Tip – http://amzn.to/1vcz3K8
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This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.
Buy your Springform Pan 9inch – http://amzn.to/1vDztt2
Buy your Lemon Zester – http://amzn.to/1y7VbCx
Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html
2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder
– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.
½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.
4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar
– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.
Sugared Lemon Zest:
2-3 Tbsp sugar
– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.
This is a great pumpkin spice cake recipe. I’m making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes – just remember to adjust the cooking time.
Buy your mini cupcake pan here – http://amzn.to/1B7Fq4Q
Buy your mini cupcake liners here – http://amzn.to/1wgm7EG
For the pumpkin spice mini cupcakes:
1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
– Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
– In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
– In bowl of mixer, stir sugars together. Add shortening and mix until combined.
– Add eggs and mix.
– Add pumpkin and mix well.
– Mix in vanilla extract.
– Stir in flour mixture.
– Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
– Cool in tins for about 10min and then cool completely on wire rack.
For the caramelized pecan topping:
1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup
– Cook pecans in a saucepan until lightly toasted and fragrant.
– Add sugar and syrup and stir constantly until caramelized.
– Pour onto a baking sheet lined with parchment and cool completely.
– Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.
For the buttermilk buttercream icing:
2 sticks butter
1 lb confectioner’s sugar
1/4 cup buttermilk
– Mix together until light and fluffy.
– Pipe onto cupcakes and sprinkle with pecan topping.
This is a great recipe for apples and the sour cream custard compliments them beautifully.
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Springform Pan 9inch – http://amzn.to/1vDztt2
Apple Corer – http://amzn.to/11OM0xT
Apple Peeler – http://amzn.to/1w0JXVw
Wusthof Santoku 7” with sharpener – http://amzn.to/1FLbvze
Cooling rack – http://amzn.to/1tIsHwU
Ingredients for 1-2-3 Dough:
1 cup Sugar
2 cups Butter
3 cups Flour
1 Egg, beaten
– Mix flour and butter together until roughly combined.
– Mix in sugar.
– Add egg
– Wrap in plastic wrap and chill for about 1 hr.
Ingredients for Cake:
½ recipe 1-2-3 Dough
4-5 Apples, peeled, cored, and halved
½ cup Whipping Cream
1 cup Sour cream
1 tbsp Corn starch
½ cup Sugar
½ tsp Vanilla
– Preheat oven to 375ºF/190ºC and grease and flour a 9″ springform pan.
– Press dough into bottom and sides of pan. Dough should come about ¾ up the side of the pan.
– Sprinkle enough breadcrumbs to cover the bottom.
– Score the top of each apple and arrange in pan with scored side up, adding pieces to fill in the holes.
– Combine whipping cream, eggs, sour cream, corn starch, sugar, and vanilla.
– Pour over apples and bake for 1-1½ until a knife inserted in the middle comes out clean.
– Cool on wire rack in tin.
This is a great tool to help speed up your cake decorating. It makes a string of pearls/beads that you can quickly apply to your cake. The mold I have is 8mm, but they come in all different sizes to suit your cake.
I bought mine from NY Cake: http://www.nycake.com/siliconebeadmakerroses11cavities-1-1-1-1-1-1-1-1-1-1-1-1.aspx. If you search on their website for ‘silicone bead’, then all the different options come up.
You can also buy them here:
Silicone Bead Mold 8mm – http://amzn.to/1FK5zop
This is a wedding cake I made. It has 2-tiers and each tier has 4 layers. It’s my gluten-free carrot cake https://mrsgooses.com/2014/06/18/gluten-free-carrot-cake-with-cream-cheese-rose-swirls/ covered in white fondant. The cake toppers were supplied by the bride and groom and were made of clay.
You can use the butterfly Cake Lace mat to make 3D butterflies too.
Buy equipment you need here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU
Cake Lace Premixed Pearlised White – http://amzn.to/1y5l6ee
1. Preheat oven to 170ºF.
2. Mix 1 tsp original white mix and 2 tsp pearlized white premix.
3. Spread over butterfly mat and bake 10 min, then cool.
4. Spread pearlized white premix over cooled butterflies and bake 10 min, then cool.
5. Fold aluminum foil sheet several times to create peaks.
6. Gently peel butterflies from mat and hang over foil peaks. Bake again for 20 min.
7. Store cooled butterflies in box until ready to use.
I made my regular carrot cake recipe – https://mrsgooses.com/2014/04/05/how-to-make-carrot-cake-and-decorate-with-cream-cheese-icing/, but substituted rice flour for the regular flour. It worked great and was super moist!