Dirt Ice Cream Cake - very nice and elegant halloween cake recipe.
Ingredients:
1/2 gallon (8 cups) cookies ‘n cream ice cream, softened
1 box devil’s food cake mix with pudding in the mix Water, vegetable oil and eggs called for on cake mix box
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups milk
20 creme-filled chocolate sandwich cookies, crushed
1 package (8.4 oz) gummy worm candies
Method:
1. Line bottom and sides of 1 3x9-inch pan with waxed paper, leaving about 2 inches of waxed paper overhanging all sides of pan. Press ice cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.
2. Heat oven to 3500F. Grease bottom only of another 1 3x9-in ch pan with shortening or cooking spray; line pan with cooking parchment paper. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes; run knife around side of pan to loosen. Place cooling rack upside down over pan; turn rack and pan over. Remove pan and paper. Cool cake completely, about 1 hour.
3. Beat pudding mix and milk with wire whisk 2 minutes; let stand 3 minutes. Cover; refrigerate 1 hour.
4. Split cake horizontally to make 2 layers. Return bottom layer of cake to pan. Use waxed paper to lift ice cream from pan. Place ice cream on top of cake layer; top with remaining cake layer.
5. Spread pudding evenly on cake. Sprinkle with cookie crumbs and gummy worm candies. Serve immediately. Store covered in freezer.
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| Dirt Ice Cream Cake Recipe |
Halloween Pumpkin Patch Cake - cake suitable fruit cake i serve this for Halloween special holiday.
Ingredients:
25 Cm round cake
1/2 cup (8og) pure icing sugar. approximately
1.kg prepared fondant
35Cm round board
1 quantity sugar syrup
green colouring
500g prepared almond icing
orange colouring
paper florist tape
Ivy leaves
1 teaspoon vegetable oil
1/2, CUP (75g) dark. chocolate
Melts, melted
3m naturalcoloured raffia
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| Halloween Pumpkin Patch Cake Recipe |
1. Select and make the cake.
2. Level the top of the cake if necessary,
3. On surface dusted with sifted icing sugar, knead prepared fondant until smooth; wrap fondant tightly In plastic wrap.
4. Centre cake, upside down, on board. Brush cake all over with sugar syrup. Patch and cover cake with fondant.
5. On surface dusted with sifted king sugar, knead green colouring into golf-ball-slzed piece of prepared almond Icing: wrap tightly In plastic wrap. lint remaining almond icing with orange colouring, wrap tightly in plastic wrap. Roll varying-sized pieces of orange almond icing into balls; gently flatten top and bottom. With toothpick or skewer, gently press vertical lines into almond icing balls to make pumpkin shapes. Using green almond icing, mould tiny stalk shapes for each pumpkin. Brush tops of pumpkins with water, position stalks.
6. Cut tape ¡n half Lengthways. stretch and twist tape. Wind tape around toothpicks or skewers to make tendrils Using a skewer or toothpick push tendrils gently into pumpkins close to stalks. Place pumpkins on tray lined with baking paper, leave to dry.
7. Wash and dry Ivy leaves carefully. Lightly brush the tops of the leaves with oiL Brush chocolate evenly onto oiled side of leaves, leave about 10 minutes or until chocolate is set. Carefully peel leaves from chocolate.
8. Twist raffia into long rope, tie raffia around cake. Decorate cake with pumpkins, chocolate ivy leaves and fresh ivy leaves.
Tips:You could buy marzipan fruit or use daisies to decorate this cake. Cake can be completed t week ahead. This cake makes a delightful Halloween treat.
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1. Use toothpick to mark pumpkins
2. Stretch and twist paper florist tape
3. Wind twisted tape around Toothpick
4. Brush Melted chocolate into ivy leaves.
Cake by candlelight - i dedicated this Halloween candle cake to this to my Crush Esther Spross at hervey bay queensland
Ingredients:
2 x 8cm-x-17cm nut roll cakes
cm round cutter
1.25kg (8 cups) icing sugar mixture
2 tablespoons vegetable oil
2/3 cup (16oml) milk,approximately
2 CUPS (180g) desiccated coconut
33Cm round board
3 x 2cm-diameter white candles
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| Cake by candlelight recipe |
Select and make the cakes.
Cut top off one cake at an angle. Cut one-third oit remaining cake at an angle.
Using cutter, cut a small hole out of top of all three cakes.
Place icing sugar In large heatproof bowl, stir ¡n oil and enough milk to make a soft paste. Place bowl over a saucepan of simmering water, stir until icing is pourable. Reserve one-quarter of the icing in small jug, cover tightly with plastic wrap. Place remaining icing in medium jug.
Stand cakes on wire rack over tray, Pour about half the icing evenly over cakes; stand 2 minutes or until icing Is partly set. Pour remaining Íctng over cakes for a second layer.
Place coconut onto another tray. Insert a skewer through centre of each cake then, before icing sets, roll cakes in coconut.
Position cakes on board.
Cut candles Into cm lengths; wrap ends of candles in foil. Place candles in holes In cakes.
Drizzle reserved icing over cakes to represent melted candle wax.
Tips:
This cake is great as a centrepiece on your Christmas table. Cake can be completed i day ahead.
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1. Cut one cake at an angle
2. Use cutter to make holes in cake
3. Pour icing over cakes
4. Roll cake in coconut
5. Places foil wrapped candles into cake
6. The decorate cake.
The Reeses Haunted Tree Halloween Cake - Inspired by the time-honored specialty cakes of Halloween, these downscaled versions are studded with mixed dried fruits and nuts and flavored with spirits of Halloween. the original is from www.hersheys.com
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cans vanilla ready -to-spread frosting or your favorite homemade vanilla frosting, divided
Red and yellow food color
1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
5 to 6 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
Method:
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
4 Set aside 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food color.
5 Coarsely chop 1 cup mini peanut butter cups; set aside. Place first cake layer on serving plate; frost top of layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.
6 Add cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off tip of bag about 1/4 inch from one corner. Draw leafless tree and branches onto top of cake by piping chocolate frosting in desired design. Add remaining mini peanut butter cups as few remaining leaves on tree and as leaves that have already fallen to the ground. 10 to 12 servings.
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| Reeses Haunted Tree Halloween Cake |
The Halloween Cake - Prep 20 mins | Cooking 40 mins + decorating time
Ingredients:
2 x 500g pkts French vanilla
cake mixture
red, yellowand green food colours
375g Cadbury Dark Melts
2 x 250g CadburyWhite Melts
2 x 300ml cream
Pascall Swirls
Decorations:
Cadbury Mini Drops
Cadbury Dark Melts, extra, melted
Woolworths Select MiniWaffle Cones
large and small toy spiders
Method:
1 Preheat oven according to packet instructions. Grease andline 2 deep 20cm (base) cake pans. Prepare each cakemix separately. Add red and yellow food colour to one mixture until it’s bright-orange. Add green colour to the second mixture until it’s bright-green.
2 Pour cakes into prepared pans and bake following packet instructions. Transfer cakes to wire racks to cool completely
3 Meanwhile, place dark chocolate melts and white chocolatemelts into separate bowls.Heat creamin a saucepan on medium-low until hot. Divide cream between chocolates. Stir both until melted and smooth. Cover and chill until thick.
4 Halve each cake through the middle. Reserve¼ cup of each ganache. Spread remaining dark ganache over top of three cakes. Chop 1 cup of swirls in half and scatterover ganache. Stack thecakes, alternating colours. Finish with plain cake on top.
5 Transfer to a cake stand.Colour the white-chocolate ganache with red and yellow foodcolours until itbecomes bright orange. Spread orangeganacheover topandsidesof cake, reserving some for thewitch hat (make hat following tip 2).
6 Spoon reserved dark ganache into a piping bag and decorate to and side of cake with a spiderweb (follow tip 1).
7 For bloodshot eyes, trim tops from 10swirls and pressamini drop into the centre to flatten. Place eyes around base. Place the witch hat on the top and press large spider onto the side.
NOTE:
Use The Natural Confectionary Co Snakes to add more spooky creatures.
Scary Decorations:
Prepare yourHalloween cake decorationswith our helpful tips below. Then assemble yourHalloween masterpiece from step 4 in the recipe method above.
TIP 1:
spiderweb Measure and mark the centre of the cakewith a toothpick. Pipe straight lines of dark ganache fromcentre out to edge and down the side. Pipe looping lines around the cake to connect the straight lines and form aweb. Addmini drops totopof web.
TIP 2:
witch’s hat Spoondiscsofextrameltedchocolate onto baking paper. Dip cone into chocolate to coat. Stand onto discs and leave to set.Colour reserved white ganache with green. Pipe green band around hat brim. Add reserved orange ganache to make buckle.
what you’ll need:
Stock up on these essential sweets to make this cake:
• The Natural Confectionary Co Snakes
• Cadbury Dark &WhiteMelts
• CadburyMini Drops
• Pascall Swirls
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| Halloween Cake Recipe |
The Jungle cake - Prep 30 mins | Cooking 45 mins + 10mins resting time
buttercake:
250g butter, softened
1 tsp vanilla extract
1 ½cup caster sugar
4eggs
2 ½cups self raising flour
1 cup milk
½cup NESTLÉ Baking Cocoa
coloured ganache:
375g pkt NESTLE Dark Melts
300ml cream
375g NESTLEWhite Melts
green food colour
Decorations:
125g NESTLE Milk Melts, melted
1 cup NESTLE Caramel BITS
ALLEN’S FROGS ALIVE, SNAKES,
pineapples, bananas
jungle animals toys
Method:
1 Preheat oven to 180°C. Grease and line 2 deep 20cm(base) springform pans.
2 To make one batter: place half the butter, half the vanilla extract and half the sugar into a large bowl of an electric mixer. Beat until pale and creamy. Add 2 eggs, one at a time, beating well between
each addition. Fold in 1¼ cups of the flour and half themilk, in alternating batches, until well combined.
3 Tomake second batter: repeatwith remaining butter, vanilla, sugar and eggs. Sift remaining flour with cocoa and fold into mixture with remaining milk.
4 Drop spoonfuls of batter into pans, in alternating batches, swirling to create a marbled effect. Bake for 45 minutes or until cooked when tested. Cool in pans for 10minutes. Transfer to wire
racks to cool completely.
5 Meanwhile make ganache: stir darkchocolate melts and 150ml of the cream in a bowl over simmering water until smooth. Cover and refrigerate until thick. Repeat with white-chocolate melts
and remaining cream. Divide mixture into 2 bowls and add drops of green food colour tomake pale and dark-green ganache shades. Set aside.
6 Make milk-chocolate tree decorations following our tips below.
7 To assemble the jungle cake: sandwich the two marble buttercakes together, using about¼of the dark-chocolate ganache. Place the whole cake onto a cake plate. Spread remaining dark chocolate ganache over top and side of cake. Remove the tree decorations from the baking paper and arrange around cake, pressing into ganache to hold. Arrange remaining caramel bits around base of the cake. Roughly spread dollops of both pale and dark greentintedwhite ganache over top of cake to make tree canopy. Decorate tree canopy with sweets and toys as shown.
chocolate tree decorations:
TIP 1 tree shapes:
Draw outlines of tree shapes onto baking paper. Melt milk-chocolate melts in a small bowl over simmering water. Using a teaspoon, spoon melted chocolate onto paper to cover tree outline.
TIP 2 tree bark:
Before the chocolate sets, roughen slightly using a fork and add caramel bits to make the wood knots. Repeat the process to make about 10 trees. Allow chocolate to set.
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| Jungle cake Recipe |
The Christmas Wreath Recipe - Use a rich fruit cake recipe and you can do your baking and decorating up to 2 months before Christmas and rest assured that your cake will taste even better than the day it came out of the oven.
Cake and dccoration:
23cm (9in) round fruit cake
400g (13oz) marzipan (almond icing)
500g (1lb/4cups) icing (confectioners) sugar
3 egg whites, lightly beaten
25cm (10m) round cake board
Small quantity of royal icing
200g (6 1/2oz) sugarpaste (rolled fondant)
Green and red load colouring
Decorative ribbon
Equipment:
Electric hand mixer
Palette knife
Steel ruler
Leaf shaped cutters
Paintbrushes
1.Marzipan (almond ice) the cake and leave to dry overnight.
2. Sift the icing sugar into a large bowl, making sure there are no lumps. Make a well in the centre and add the egg whites, stirring from the centre outwards until completely mixed in. The Mixture will be fairly stiff. Beat with an electric hand mixer until you obtain in fluffy consistency the icing should be spreadable but not runny.
3. Secure the cake to the cake board with a little royal icing. Spoon about a third of the icing on top and spread out the edge of the cake with a palette knife.
4. Use a steel ruler to smooth the surface of the cake. Ice the side of the cake. If possible, use a turntable to ease the icing process. Otherwise, place the cake board on top of the upturned cake tin that you have just used, to give you a little more height and make turning the cake easier.
5. When you have as smooth a surface as possible, leave the cake to dry. (To create a snow scene, use the end of the palette knife to press down and lift at intervals all over the icing to make peaks.) Make sure to keep a little icing. Covered with clingfilm (plastic wrap).
4. Roll out the sugarpaste (rolled fondant) on a clean work surface that has been clusted with icing sugar and cut out leaf shapes with the cutters. Leave to dry thoroughly, either flat or over a rolling pin to make them curve slightly. Then paint them different shades of green. Roll a few holly berries and paint them red when dry.
5. Decorate the cake with a wreath of leaves, attaching each one with a little icing, and add a few berries. Tie with the decorative ribbon. Dust lightly with icing sugar to serve.
Ahead of time:
The decorated cake can be stored for 2 months in an airtight container in a cool place.
Cake and dccoration:
23cm (9in) round fruit cake
400g (13oz) marzipan (almond icing)
500g (1lb/4cups) icing (confectioners) sugar
3 egg whites, lightly beaten
25cm (10m) round cake board
Small quantity of royal icing
200g (6 1/2oz) sugarpaste (rolled fondant)
Green and red load colouring
Decorative ribbon
Equipment:
Electric hand mixer
Palette knife
Steel ruler
Leaf shaped cutters
Paintbrushes
1.Marzipan (almond ice) the cake and leave to dry overnight.
2. Sift the icing sugar into a large bowl, making sure there are no lumps. Make a well in the centre and add the egg whites, stirring from the centre outwards until completely mixed in. The Mixture will be fairly stiff. Beat with an electric hand mixer until you obtain in fluffy consistency the icing should be spreadable but not runny.
3. Secure the cake to the cake board with a little royal icing. Spoon about a third of the icing on top and spread out the edge of the cake with a palette knife.
4. Use a steel ruler to smooth the surface of the cake. Ice the side of the cake. If possible, use a turntable to ease the icing process. Otherwise, place the cake board on top of the upturned cake tin that you have just used, to give you a little more height and make turning the cake easier.
5. When you have as smooth a surface as possible, leave the cake to dry. (To create a snow scene, use the end of the palette knife to press down and lift at intervals all over the icing to make peaks.) Make sure to keep a little icing. Covered with clingfilm (plastic wrap).
4. Roll out the sugarpaste (rolled fondant) on a clean work surface that has been clusted with icing sugar and cut out leaf shapes with the cutters. Leave to dry thoroughly, either flat or over a rolling pin to make them curve slightly. Then paint them different shades of green. Roll a few holly berries and paint them red when dry.
5. Decorate the cake with a wreath of leaves, attaching each one with a little icing, and add a few berries. Tie with the decorative ribbon. Dust lightly with icing sugar to serve.
Ahead of time:
The decorated cake can be stored for 2 months in an airtight container in a cool place.
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| Christmas Wreath |
The Christmas tree Cake Recipe - This unusual Christmas cake uses simple jabot style folded frills to decorate the top of the cake. Shaped like Christmas trees, they are edged with delicate piping. The side of the cake is decorated with a delicate wreath of holly leaves, cones and berries.
Cake and decoration:
20 x 25cm (8 x 10in) scalloped, oral fruit cake
28x33cm(11 x 13in)scalloped. oval cake board
1.5kg (3lb) marzipan (almond icing)
2kg (4lb) sugarpase (rolled fondant)
Small quantity of royal icing
Edible glue
Green. gold and red ribbons 18 large and red ribbons
holly leaves
6 silk or sugar fir cones
24 silk or sugar holly berries
60g (2oz) modelling paste
Red. green and gold food colourings
Equipment:
Scriber
Paintbrushes
Small star cutter
Set of ring cutters
Frilling tool
Piping bags (cones)
2 no.0 plain piping tubes (Tips)
Method:
1. Marzipan (almond ice) the cake, then cover the cake and board with sugarpaste (rolled fondant). Allow to dry for at least 3 days. Secure the cake to the board with royal icing.
2. Scribe a line around the sides of the cake 2.5cm (1 in)up from the base and, using edible glue, attack a length of green ribbon along this line. Attach another lenth, 1 cm (1/2in) above the first. Secure the gold ribbon around the base of the cake. Trim the board with the red and green ribbons.
3. At regular intervals around the cake, just above the green ribbons, attach the large holly leaves with icing. Attach the small leaves, cones and berries. Reserve three leaves and three berries.
4. To make the stars, roll out some modelling paste and cut out 30 small stars. Leave eight to dry and attach the rest with edible glue to the board. Paint the eight stars gold.
5. To make the trees, roll out more modelling paste and cut two 10 cm (4in) crcles and one 7.5 cm (3in) circle with ring cutters. Cut a 4cm (1 1/2 in) centre in each circle. With a frilling tool, soften around the outer edge. Cut through the frill to form a strip. Fold one end under. Repeat, working from side to side until you get a fluted cone. Once dry, attach to the top of the cake with royal icing. Colour some royal icing red and green and fill two bags (cones) fitted with no.0 tubes (tips). Pipe green dots around the edges of the frills and fill with red dots.
6. Attach the reserved holly leaves and berries to other side of the top of the cake, and the gold stars above the trees. Make small rectangles from modelling paste and use to form the tree trunks.
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| Christmas tree cake |
The Glace topped fruit cake recipe - This recipe is very simple, but will let you up a simple rich fruit cake into something special. Why not try the variation to make 12 individual sized cakes and serve each guest with a miniature dessert.
Cake and decoration:
1 unbaked fruit cake mixture
750 (1 1/2 lb) mixed glace (candied) fruit, rougly chopped (try a mixture of apricots, pineapple, ginger and cherries 3tsp gelatine
Decorative ribbon
Equipment:
18 x 25cm (7 x 10in) oval cake
tin (pan)
Paintbrushes
1. Pie-heat the oven to 150C 300F/ gas mark 2. Line the base and side of the cake Lin (pan) with Iwo layers of brown paper and two layers of non-stickgreaseproof (parchment) paper rap three layers of newspaper around the outside of the tin. securing with string.
2. Spoon the cake mixture into the tin and smooth the surface with wet fingertips. Tap the tin several times to remove any air bubbles from the mixture. Place in the oven on top of for 3 hours, then arrange the glace (candied) fruit over the top. Bake for a further 3o minutes then cover loosely with creased foil or greaseproof paper to prevent the fruit burning Bake for another hour, or until a skewer comes out clean when inserted into the centre of the fruit cake. prevent the fruit from burning. Bake for another hour, or until a skewer comes out clean when inderted into the centre of the fruit cake.
3. Put 2 tablespoons of boiling water in a bowl and sprikle with the gelatine. Leave for 1 minute until spongy. then stir briskly with a fork to dissolve. Brush the gelatine over the hot cake, cover the top with greaseproof paper and wrap in a tea (kitchen) towel. Allow to cool in the tin, then turn out and tie the ribbon around the cake.
Ahead of time:
This cake is perfect for making in advance wrapped tightly in clingfilm (plastic wrap), it can be stored in an airtight container for up to a year.
Variation:
This recipe can also be made as small, individual cakes.
4. lightly grease a 12-hole 250ml (8floz/1 cup) muffin tin (pan) with melted butter or mild flavoured oil and fit a cirlce of greaseproof paper in the bottom of each hole.
5. Spoon in the cake mixture and smooth the surface with wet fingertips. Top with the glace fruit and bake for 1 1/2 hours. or until a skewer comes out clean when inserted into the centre of the cakes. Remove from the oven and proceed as instructed for the large fruit.
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| glace topped fruit cake |
The Light Fruit Cake Recipe Not everyone enjoys a classic rich fruit cake, especially after a hearty celebration meal. This lighter version is a quick and easy alternative that’s less heavy on the fruit.
Ingredients:
12 tbsp unsalted butter, softened
1 cup light brown sugar
3 large eggs, at room temperature
1 3⁄4 cups all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
2–3 tbsp milk
2 cups (10oz) mixed dried fruit such as figs,
pineapple, cherries if possible
Method:
1 Preheat the oven to 350°F (180°C). Line the base and sides of the pan with parchment paper.
2 In a bowl, beat the butter and sugar together with an electric hand mixer until creamy, then beat in the eggs, one at a time, adding a little of the flour after each.
3 Mix in the remaining flour, baking powder, salt, and the milk; the mixture should drop easily from the beaters. Add the dried fruit and mix in until well combined.
4 Spoon the mixture into the pan, level the top, and bake for 1½–1¾ hours, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean.
5 Leave in the pan to cool completely. Remove the parchment paper. STORE This will keep in an airtight container for 3 days.
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| Light Fruit Cake |
The Prune Chocolate Dessert Cake Recipe Soaked prunes give this rich, dark cake a warming depth of flavor, making it a perfect dessert for the winter months.
Ingredients:
1⁄2 cup (4oz) prunes, coarsely chopped
½ cup brandy, or cold black tea
9 tbsp unsalted butter, diced,
plus extra for greasing
9oz good-quality dark chocolate, at least 60%
cocoa solids
3 large eggs, at room temperature, separated
2⁄3 cup sugar
1 cup (4oz) ground almonds
cocoa powder, sifted, to dust
Method:
1 Soak the prunes in the brandy or tea overnight. When ready to bake, preheat the oven to 350°F (180°C). Grease the pan and line the base with parchment paper.
2 Melt the chocolate and butter over a pan of gently simmering water; do not let the base of the bowl touch the water. Cool. Whisk together the egg yolks and sugar with an electric hand mixer. Whisk the egg whites separately to soft peaks.
3 Mix the cooled chocolate into the egg yolk mixture. Fold in the ground almonds, prunes, and their soaking liquid, and mix until well combined. Beat 2 tablespoons of the egg whites into the cake batter. Gently fold in the remaining egg whites.
4 Pour the mixture into the pan, smooth the top, and bake in the center of the oven for 40–45 minutes.The center will still be slightly soft. Leave the cake to cool for a few minutes in its pan, then turn it out on to a wire rack.
5 Serve the cake upside down. Dust with cocoa powder and serve with crème fraîche. STORE This will keep in an airtight container for 5 days.
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| Prune Chocolate Dessert Cake Recipe |
The Rich Fruit Cake Recipe This recipe makes a wonderfully moist, rich fruit cake, ideal for Christmas, weddings, christenings, or birthdays.
Ingredients:
1 1⁄4 cups (7oz) golden raisins
2 1⁄2 (14oz) cups raisins
2 cups (12oz) prunes, chopped
21⁄2 cups (12oz) glacé cherries
2 small apples, peeled, cored,
and finely chopped
2 cups cider
4 tsp pumpkin pie spice
14 tbsp unsalted butter, softened
1 cup dark brown sugar
3 large eggs, beaten
1 1⁄3 cups (6oz) ground almonds
2 cups all-purpose flour
2 tsp baking powder
14oz (400g) store-bought marzipan
2–3 tbsp apricot jam
4 cups confectioner’s sugar,
plus extra for dusting
3 large egg whites
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| Rich Fruit Cake |
1 Place the golden raisins, raisins, prunes, cherries, apple, cider, and spice in a saucepan.
2 Bring slowly to simmer over medium-low heat, cover, and simmer for 20 minutes.
3 Remove from the heat. Leave overnight at room temperature; the fruits will absorb liquid.
4 Preheat the oven to 325°F (160°C). Doubleline the cake pan with parchment paper.
5 Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.
6 Add the eggs, a little at a time, beating very well after each addition to prevent curdling.
7 Gently mix in the fruit and ground almonds, trying to keep the volume in the batter.
8 Sift the flour and baking powder into a large bowl, and mix into the batter.
9 Spoon the batter into the prepared pan, cover with foil, and bake for 2½ hours.
10 Test if the cake is ready: a skewer inserted into the center should come out clean.
11 Leave to cool, then turn out on a wire rack to cool completely. Remove the parchment paper.
12 Trim the cake to level it. Transfer to a stand and hold in place with some marzipan.
13 Warm the jam and brush thickly over the whole cake. This will help the marzipan stick.
14 On a lightly floured surface, knead the remaining marzipan until softened.
15 Roll out the softened marzipan until wide enough to cover the cake.
16 Wrap the marzipan around the rolling pin, and drape it over the cold fruit cake.
17 Gently, with your hands, ease the marzipan into place, smoothing out any bumps.
18 With a small, sharp knife, cut away any excess marzipan from the base of the cake.
19 Place the egg whites in a bowl and sift in the confectioner’s sugar. Stir well to combine.
20 With an electric mixer, beat the sugar mixture for 10 minutes until stiff.
21 Spread the icing with a palette knife. STORE Will keep, un-iced, for 8 weeks.
20 With an electric mixer, beat the sugar mixture for 10 minutes until stiff.
21 Spread the icing with a palette knife. STORE Will keep, un-iced, for 8 weeks.
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| Rich Fruit Cake Recipe |
The Bavarian Plum Cake Recipe Bavaria is famous for its sweet baking. This unusual cake is a cross between a sweet bread and a custard fruit tart.
For the brioche dough
1½ tsp dried yeast
vegetable oil, for greasing
23⁄4 cups all-purpose flour
2 tbsp sugar
1 tsp salt
3 large eggs, at room temperature
9 tbsp unsalted butter, plus
extra for greasing
For the filling:
2 tbsp dried bread crumbs
1lb 12½oz (875g) plums, pitted
and quartered
2 large egg yolks
½ cup sugar
¼ cup heavy cream
Method:
1 Sprinkle the yeast over ¼ cup lukewarm water in a small bowl. Let stand for 5 minutes, until dissolved. Lightly oil another bowl. Sift the flour on to a work surface. Make a well in the center and add the sugar, salt, yeast mixture, and eggs.
2 Work in the flour to form a soft dough, adding more flour if it is very sticky. Knead on a floured work surface for 10 minutes, until very elastic. Work in more flour as needed so that the dough is slightly sticky but peels easily from the work surface.
3 Pound the butter with a rolling pin to soften it. Add the butter to the dough; pinch and squeeze to mix it in, then knead until smooth. Shape into a ball and put it into the oiled bowl. Cover, and let rise in the refrigerator for 1½–2 hours, or overnight, until doubled in bulk.
4 Grease the tart pan. Knead the chilled brioche dough lightly to knock out the air. Flour the work surface; roll out the dough into a 13in (32cm) round. Wrap the dough around the rolling pin and loosely drape it over the dish. Press the dough into the dish,and cut off any excess. Sprinkle the bread crumbs over the dough. Preheat the oven to 425°F (220°C). Put a baking sheet in the oven to heat.
5 Arrange the plum wedges, cut side up, in concentric circles on the brioche shell. Let stand at room temperature for 30–45 minutes, until the dough is puffed.
6 Put the egg yolks and two-thirds of the sugar into a bowl. Pour in the heavy cream, whisk together, and set aside.
7 Sprinkle the plum wedges with the remaining sugar and bake the tart on the baking sheet for 5 minutes. Reduce the heat to 350°F (180°C). Ladle the custard mixture over the fruit, return the tart to the oven, and continue baking for 45–50 minutes longer, until the dough is browned, the fruit tender, and the custard just set. Let cool on a wire rack.
8 Serve warm or at room temperature. STORE The tart will keep in an airtight container in the fridge for 2 days.
BAKER’S TIP:
Baked custard should never be completely set when it is taken from the oven; instead, there should always be a slight wobble in the center when the pan is shaken, or the custard will be rubbery and hard rather than unctuous and yielding.
Baked custard should never be completely set when it is taken from the oven; instead, there should always be a slight wobble in the center when the pan is shaken, or the custard will be rubbery and hard rather than unctuous and yielding.
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| Bavarian Plum Cake Recipe |
The Cherry and Almond Cake Recipe is a classic combination of flavors, always popular with guests.
Ingredients:
11 tbsp unsalted butter, softened
1 3⁄4 cups all-purpose flour, sifted
2⁄3 cup sugar
2 large eggs, at room temperature, lightly beaten
2 tsp baking powder
1 tsp salt
1 1⁄3 cups (6oz) ground almonds
1 tsp pure vanilla extract
1⁄3 cup whole milk
14oz (400g) pitted cherries
1⁄4 cup (scant 1oz) whole blanched almonds,
chopped (lengthwise looks pretty)
Method:
1 Preheat the oven to 350°F (180°C). Lightly grease the cake pan and dust with flour. In a bowl, beat the butter and sugar with an electric hand mixer until creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.
2 Mix in the remaining flour, the baking powder, salt, ground almonds, and vanilla extract. Stir in the milk and mix in half the cherries, then spoon the mixture into the pan and smooth the top. Scatter the remaining cherries over the surface, followed by the almonds.
3 Bake for 1½–1¾ hours, or until golden and firm to the touch. The exact cooking time will depend on how juicy the cherries are. If the surface of the cake starts to brown too much before it is fully cooked, cover with foil. When cooked, cool in the pan for a few minutes and transfer to a wire rack to cool completely before serving. STORE This cake will keep in an airtight container for 2 days.
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| Cherry and Almond Cake |
The Pear Cake Recipe Fresh pear, yogurt, and almonds make this a very moist cake.
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| Pear Cake Recipe |
Ingredients:
7 tbsp unsalted butter, softened
3⁄4 cup all-purpose flour, plus extra for dusting
1⁄3 cup light brown sugar
1 egg, at room temperature, lightly beaten
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
½ tsp salt
finely grated zest and juice of ½ orange
¼ cup Greek yogurt, or sour cream
¼ cup ground almonds
1 large pear, peeled, cored, and finely sliced
confectioner’s sugar, to dust
For the topping
2 tbsp toasted almond flakes
2 tbsp demerara sugar
Method:
1 Preheat the oven to 350°F (180°C). Grease the cake pan and dust with flour. Cream the butter and sugar with an electric mixer or by hand until fluffy. Beat the egg into the creamed mixture.
2 Sift together the flour, baking powder, ground ginger, cinnamon, and salt and mix into the creamed mixture. Mix in the orange zest and juice, yogurt or sour cream, then the almonds. Spread half the cake batter into the pan. Top with the pears and cover with the other half of the batter.
3 In a small bowl, toss together the almond flakes and demerara sugar. Sprinkle the mixture over the top of the cake and bake in the center of the oven for 45–50 minutes.
4 Leave the cake to cool in its pan for about 10 minutes, then turn it out to cool on a wire rack. Serve warm or at room temperature.
5 STORE The cake will keep in a cool place in an airtight container for 3 days.
The Blueberry Upside Down Cake Recipe is an unusual yet delicious way of turning a basket of blueberries and a few pantry essentials into a quick and delicious dessert for a crowd.
Ingredients:
11 tbsp unsalted butter, softened,
plus extra for greasing
2⁄3 cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
3⁄4 cup all-purpose flour
1 tsp baking powder
1⁄2 tsp salt
1⁄3 cup ground almonds
2 1⁄4 cups (9oz) fresh or frozen blueberries
confectioner’s sugar, to serve
Method
1 Preheat the oven to 350°F (180°C) and place a baking sheet inside. Grease the cake pan and line the base with parchment paper. By hand, or in an electric mixer, cream together the butter and sugar until light and fluffy.
2 Gradually beat in the eggs and vanilla extract, beating well between each addition, until well combined. Sift over the flour, baking powder, and salt and mix it in
gently. Gently mix in the ground almonds.
3 Place the blueberries into the bottom of the prepared cake pan, ensuring there is an even layer. Spread the batter over the berries, taking care not to dislodge them.
4 Bake the cake on the baking sheet in the center of the oven for 40–50 minutes until golden brown and springy to the touch; a skewer inserted into the middle of the cake should come out clean. Leave to cool in the pan for a few minutes, before loosening the sides and gently lifting off the pan base and parchment paper.
5 Place the cake on a serving plate. Dust with confectioner’s sugar and serve cold, or serve warm as a dessert with heavy cream or light vanilla custard. STORE The cake will keep for 2 days in an airtight container.
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| Blueberry Upside Down Cake |
The Rhubarb and Ginger Recipe Upside Down Cake Recipe Young rhubarb is cooked into a simple upside down cake to give a modern twist on a classic dessert.
Ingredients:
11 tbsp unsalted butter, softened,
plus extra for greasing
1lb 2oz (500g) young, pink rhubarb
¾ cup dark brown sugar
4 tbsp finely chopped preserved
ginger in syrup
3 large eggs, at room temperature
1 cup all-purpose flour
2 tsp ground ginger
1¼ tsp baking powder
½ tsp salt
heavy cream, whipped, or crème
fraîche, to serve
Method:
1 Preheat the oven to 350°F (180°C). Grease the cake pan with the softened butter.
2 Line the base and sides of the cake pan with parchment paper.
3 Wash the rhubarb, removing discolored pieces and the dry ends of the stalks.
4 Cut the rhubarb into even-sized 3⁄4in (2cm) lengths with a sharp knife.
5 Scatter a little of the sugar evenly over the base of the cake pan.
6 Now scatter half the chopped ginger evenly over the base of the pan.
7 Lay the rhubarb in the pan, tightly packed, making sure the base is well covered
8 Place the butter and remaining sugar into a large bowl.
9 With an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
10 Beat in the eggs one at a time, beating as much air as possible into the mixture.
11 Gently mix the remaining chopped ginger into the cake batter, until well dispersed.
12 Sift the flour, ground ginger, baking powder, and salt into a separate large bowl.
13 Add the sifted ingredients to the bowl containing the cake batter.
14 Gently mix the sifted dry ingredients into the wet ingredients, keeping the batter’s volume.
15 Spoon the cake batter over the rhubarb base, being careful not to disturb the rhubarb.
16 Bake the cake in the center of the oven for 45 minutes until the surface is springy.
17 Leave the cake to cool in its pan for 20–30 minutes, before carefully turning it out.
18 Serve warm as a dessert with whipped cream or crème fraîche. STORE The cake is also good cold and will keep in a cool place in an airtight container for 2 days.
18 Serve warm as a dessert with whipped cream or crème fraîche. STORE The cake is also good cold and will keep in a cool place in an airtight container for 2 days.
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| Rhubarb and Ginger Recipe Upside Down Cake |
The Toffee Apple Cake Recipe Caramelizing the apples in this cake gives them a wonderful toffee apple taste, and soaking the cake in the buttery cooking juices after baking makes it especially moist and flavorful.
Ingredients:
14 tbsp unsalted butter, softened,
plus extra for greasing
¼ cup sugar
1 2⁄3 cups (9oz) peeled, cored, and diced apples
(about 1 large apple)
¾ cup light brown sugar
3 large eggs, at room temperature
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
confectioner’s sugar, sifted, or whipped cream,
to serve
Method:
1 Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. In a large frying pan, slowly melt 3 tablespoons of the butter and the sugar until the mixture is golden brown. Add the apples and cook gently for 7–8 minutes until they start to soften, brown, and take on a caramelized appearance.
2 By hand, or in an electric mixer, cream together the remaining butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well between each addition. Sift the flour, baking powder, and salt together and fold into the egg mixture.
3 Remove the apples from the pan with a slotted spoon and set aside the pan with the juices to use later. Scatter the apples over the base of the pan. Spoon the batter on top, then place the pan on a baking sheet with sides to catch any drips, and bake in the center of the oven for 40–45 minutes. Leave to cool slightly, then transfer to a wire rack.
4 Put the frying pan with the leftover juices back over low heat, and heat gently until fully liquid. With a skewer, make holes over the surface of the cake. Put the cake on a plate and pour over the apple syrup, letting it soak in.
5 Serve warm with whipped cream, or cooled and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
5 Serve warm with whipped cream, or cooled and dusted with confectioner’s sugar. STORE The cake will keep in an airtight container for 3 days.
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| Toffee Apple Cake |
The German Apple Cake Recipe This simple apple cake is transformed into something special with a delicious, crumbly streusel topping.
Ingredients:
For the streusel topping
1 cup all-purpose flour
1⁄2 cup light brown sugar
2 tsp ground cinnamon
6 tbsp unsalted butter, diced
For the cake:
12 tbsp unsalted butter, softened,
plus extra for greasing
1 cup light brown sugar
finely grated zest of 1 lemon
3 large eggs, lightly beaten
11.4 cups all-purpose flour, plus extra
for dusting:
1 tsp baking powder
1.2 tsp salt
3 tbsp milk
2 tart apples, peeled, cored, and cut
into even, slim wedges
Method:
1 To make the topping, put the flour, sugar, and cinnamon in a mixing bowl.
2 Rub in the butter gently with your fingertips to form a crumbly ball of dough.
3 Wrap the streusel dough in plastic wrap and chill in the refrigerator for 30 minutes.
4 Preheat the oven to 375°F (190°C). Grease the cake pan and line with parchment paper.
5 Cream the butter and sugar with an electric mixer until pale and creamy.
6 Add the lemon zest and beat slowly until well dispersed through the batter.
7 Beat in the eggs, a little at a time, beating well after each addition to prevent curdling.
8 Sift the flour, baking powder, and salt into the bowl, then mix in to the batter.
9 Finally, add the milk to the batter and gently mix it in.
10 Spread half the mixture in the prepared pan and smooth the surface.
11 Arrange half the apple wedges over the batter, reserving the best pieces for the top.
12 Spread the rest of the batter over the apples and smooth once more with a knife.
13 Arrange the remaining apple wedges on top of the cake in an attractive pattern.
14 Remove the streusel dough from the refrigerator and coarsely grate it.
15 Sprinkle the grated streusel evenly over the top of the cake.
16 Bake in the center of the oven for 50–60 minutes. Insert a skewer into the center.
17 If the skewer emerges coated in batter, cook for a few minutes more and test again.
18 Leave the cake in the pan for 10 minutes, then carefully remove from the pan, always keeping the streusel on top, and cool on a wire rack. Serve warm.
18 Leave the cake in the pan for 10 minutes, then carefully remove from the pan, always keeping the streusel on top, and cool on a wire rack. Serve warm.
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| German Apple Cake Recipe |
The Baked Chocolate Mousse Recipe Classic, but very easy to make, even for a novice. Slice the moist, fragile mousse with a sharp knife dipped in hot water, and wipe between cuts.
Ingredients:
18 tbsp unsalted butter, cubed
12oz (350g) dark chocolate, broken into pieces
1½ cups light brown sugar
5 large eggs, at room temperature, separated
pinch of salt
cocoa powder or confectioner’s sugar, for dusting
Method:
1 Preheat the oven to 350°F (180°C). Line the base of the pan with parchment paper. In a heatproof bowl set over a pan of simmering water, melt the butter and chocolate together until smooth and glossy, stirring now and again (make sure the base of the bowl does not touch the water).
2 Remove from the pan and allow to cool slightly, then stir in the sugar, followed by the egg yolks, one at a time.
3 Put the egg whites in a mixing bowl with the salt and whisk with an electric hand whisk until soft peaks form. Gradually fold into the chocolate mixture, then pour into the cake pan and smooth the top.
4 Bake for 1 hour, or until the top is firm but the middle still wobbles slightly when you shake the pan. Leave to cool completely in the pan. Remove the parchment paper. Dust with cocoa powder or confectioner’s sugar before serving.
BAKER’S TIP:
To give a deliciously moist, almost gooey finish to this recipe, be sure not to overcook the cake. The center should be only just set when it is taken out of the oven, and when pressed gently with a finger it should hold the impression and not spring back. Serve with whipped cream.
To give a deliciously moist, almost gooey finish to this recipe, be sure not to overcook the cake. The center should be only just set when it is taken out of the oven, and when pressed gently with a finger it should hold the impression and not spring back. Serve with whipped cream.
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| Baked Chocolate Mousse Recipe |
