Cake

Quick One-Day Moist Fruitcake

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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.

Ingredients:

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
4 Eggs
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.

3 More Ways to Decorate Cupcakes – Wilton 104, 352, 233 Tips

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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
Wilton #352 Tip – http://amzn.to/1zJ1kqX

Lemon Ricotta Cake with Lemon Syrup, Buttercream, and Sugared Zest

~ mrsgooses ~ 2 Comments

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

Cake:

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.

Lemon Syrup:

½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water

– 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.

Lemon Buttercream:

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:

3-4 lemons
2-3 Tbsp sugar

– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.

How to Make a German Sour Cream Apple Cake

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This is a great recipe for apples and the sour cream custard compliments them beautifully.

Buy your equipment here:
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
Dried breadcrumbs
½ cup Whipping Cream
2 Eggs
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.

How to Make Cupcake Wrappers Using Cake Lace

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This video uses the Cake Lace mats that I already have – Chantilly & Butterfly – to make cupcake wrappers.
Cake Lace now have mats that are specific for creating edible cupcake wrappers. I thought I would try to use the mats I already have to do the same thing. Enjoy!

Buy the Cake Lace stuff here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace Silicone Mat Chantilly – http://amzn.to/1vGw78O
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU

How to Make Fondant Pearls/Beading with a Silicone Mold

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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

How to Make 3D Butterflies with Cake Lace

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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.

Gluten-Free Carrot Cake with Cream Cheese Rose Swirls

Image ~ ~ mrsgooses ~ 7 Comments

Gluten-Free Carrot Cake with Cream Cheese Rose Swirls

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!

How to Make a Gluten-Free Orange Almond Cake

Video ~ ~ mrsgooses ~ Leave a comment

This is a lovely recipe by Allyson Gofton that can be found on her website: http://www.allysongofton.co.nz/recipe/Orange-almond-cake/?r=2775&fs=1

I don’t have a large food processor, so I pureed my oranges in a mini chopper and then continued to mix everything in my mixer.

Using the whole orange gives the cake heaps of moisture and a not-too-sweet taste.

Buy equipment you might need from here:
Cuisinart Food Processor – http://amzn.to/1vhUMk2
KitchenAid Mini Chopper – http://amzn.to/1zpwBiO
Aluminium Cake Pan – http://amzn.to/1I4UBxM
Sifter – http://amzn.to/15QWAqG

Ingredients:

2 large oranges, unpeeled (navel oranges work well)
6 eggs
1 cup sugar
2 tablespoons lemon juice
1 teaspoon baking powder
3 cups ground almonds
¼ cup confectioner’s sugar to dust

1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
2. Preheat the oven to 350ºF/180ºC. Grease and line a 9″/23cm cake tin with baking paper.
3. Cut the cooked oranges into quarters, remove the seeds and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
5. Pour into the prepared cake tin.
6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer (or toothpick) inserted comes out clean.
7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
8. Sift over a thick layer of confectioner’s sugar.

How to Make a Lemon Ginger & Pepper Heritage Cake

Video ~ ~ mrsgooses ~ Leave a comment

This is the recipe that comes with the Nordic Ware Heritage cake pan. It’s the right size for the pan and the recipe works great. The cake looks beautiful when you turn it out of the pan and will look stunning on any table!

Buy your pan here:
Nordic Ware Heritage Bundt Pan – http://amzn.to/1tBZft8
Wire Rack – http://amzn.to/1tIsHwU

Ingredients for cake:

2-3 tbsp Dry breadcrumbs
2 tbsp lemon zest (about 2 large lemons)
2 tbsp lemon juice
2 tsp fresh ginger, grated
3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1-2 tsp white pepper, ground
1 cup butter, softened
1 3/4 cups sugar
3 eggs
1 cup buttermilk

– Preheat oven to 325 F.
– Grease and breadcrumb pan.
– Mix together lemon zest, lemon juice, fresh ginger in a small bowl and set aside.
– Mix together flour, baking soda, baking powder, white pepper in a medium bowl and set aside.
– In a large bowl, cream butter and sugar until light and fluffy.
– Add eggs, one at a time and mix well after each addition.
– On low speed, mix in flour in thirds, alternating with the buttermilk. Start and end with the flour.
– Stir in lemon ginger mix.
– Spoon into prepared pan.
– Bake for about 75-80min or until a toothpick inserted comes out clean.
– While cake is baking, make the glaze (see recipe below).
– When cake is finished, cool in pan on wire rack for 10min.
– Turn cake out onto wire rack over some baking parchment.
– Brush glaze over warm cake and then let cake cool completely.

Ingredients for glaze:

1/2 cup sugar
1/3-1/2 cup lemon juice

– mix sugar and lemon juice together until sugar has dissolved (stir every so often while your cake is baking).