Supplies Needed
Cakes
3 X Almond Rum Cake
Glaces and frostings
3 X Apricot Glaze
Almond Butter cream Icing
Apricot Marshmallow Fondant Icing. OR Colored wafer thin rice paper. Dark Chocolate Marshmallow Fondant Icing
White Chocolate Marshmallow Fondant Icing
Cake Decorating Supplies
Silicone mat Fondant cutter and embosser Ruler
Plastic rolling pin
Diamond textured rolling pin or
Paper towel with a diamond pattern
Gum paste rose molds (optional )
Pasta maker (optional )
Writing gel in a tube (optional to write on the receipt)
Serrated knife
Almond Rum Cake Recipe
This is a butter cake with almonds on bottom and dark rum sprinkled over the baked cake. If you would like ideas for another type of cake visit http://www.cakechannel-forum.com/viewforum.php?f=21 where you will find hundreds of alternative cake recipes.
Ingredients
3 eggs 1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups white sugar 1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 cup finely chopped blanched almonds 2 teaspoons dark rum
Preheat oven to 300 degrees F (150 degrees C)
Method
Grease one 10 inch square and sprinkle the almonds evenly over the bottom. Separate the eggs and beat the egg whites with the cream of tartar until stiff. Set aside.
In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.
Bake at 300 degrees F (150 degrees C) for one and quarter to one and a half hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool.
Apricot glaze
Apricot glaze for a 10” cake
Ingredients
1 cup Apricot preserves
Method
Heat preserves to boiling, strain well, you do not want pieces of apricot sticking through your top layer of icing Brush on cake while still hot. Let dry. Glaze will dry to a hard finish in 15 minutes or less.
Almond Butter Cream Icing
Ingredients
3 cups confectioners' sugar
4 egg yolks
2 eggs
1/3 cup almond paste, softened
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon vanilla extract
2 cups butter, at room temperature
Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat with electric mixer until pale and fluffy. Beat in cream and vanilla extract until blended Cook over medium heat, stirring constantly, for about 6 minutes until mixture just starts simmering. Strain into a large bowl.
Refrigerate for 1 1/2 hours or until chilled. Beat in butter with electric mixer until fluffy.
Icing can be made up to 1 week in advance, covered in airtight container and stored in the refrigerator. Let stand at room temperature until it is a good spreading consistency.
Apricot Marshmallow Fondant
Covers 2, 8 x 2-inch cake layers
One of the problems with fondant is that it has for most palates an unacceptable taste, it is not easy to make ay home and commercially it is exorbitant, and there may still be taste issues.
Rolled marshmallow fondant or MMF for short is an acceptable alternative. As it dries out in air it can also9 be used to mold figures and it can be flavored and colored. It does improve when it is made the day before that you need it keep it in the fridge well wrapped in plastic.
It will be very hard when it comes out of the fridge you can either leave it to come to, or flash it in the microwave for five seconds on full power. If that does not soften it sufficiently repeat the action, but once only.
Many people report that it is very sweet, it is because it is sugar but to lessen the immediate sugar hit you can add two or three teaspoons of fresh lemon juice to the melted marshmallow. If you are using MMF for modeling knead in a little shortening.
If it cracks whilst you are covering the cake repair the cracks with a tiny bit of corn syrup. Do not use water, as it is all sugar, it will melt. The amount of water in this recipe is correct for mini marshmallows, if you have to use large marshmallows chop them with scissors before melting.
This recipe may be flavored I love the flavor of almonds and use almond essence, but pure vanilla extract can be used. Because these flavors tend to be concentrated I add when they have cooled a bit. To color Americolor is great use three drop of peach to one drop of electric yellow to achieve the apricot color.
Add the color whilst the MMF is still liquid, and before you add the sugar. Remember that you will have to make the color several shades darker than you will need it, as the sugar will in effect dilute the color. You can add more color at a later stage but once the sugar has been added it will be hard to mix the color in to achieve an even color. The way the sugar is added is important, most recipes say put half the sugar in at once. If you do this and have added the corn then it will clump together. The sugar has been sifted to avoid it becoming crystallized, add the sugar slowly.
Ingredients
1lb white mini-marshmallows
2 tablespoons water
2 teaspoons corn syrup (optional)
2 pounds confectioners' or powdered sugar (approx. 8 cups or more), sifted twice
½ cup Crisco shortening or more as needed
Instructions
If you are using a mixer to knead the MMF, put the marshmallows, and water in the mixer bowl and place over a pan of hot water, make sure that the bowl is not touching the water.
Once the mixture has melted cool for about five minutes and place on the mixer stand. Add a little Crisco to the paddle attachments.
If you intend to knead the MMF by hand then place the marshmallows and water in the microwave for a half a minute, just long enough to melt them, if they are still not melted pub back in for five seconds and repeat this until they are melted.
Take them out and very carefully stir with a wooden spoon, they are very hot and thin and accidents happen easily at this point. Add a little Crisco. If using corn syrup add now and stir with the wooden spoon or the mixer.
Add the confectioners’ sugar one cup at a time, and fold in until the mixture is not sticky before adding the next cup. When half the sugar has been incorporated knead by hand for about seven minutes, or use a bread hook on the mixer.
Whilst you are kneading dip your hands in a light coating of Crisco and knead it in. Use sparingly to start with, as the finished product will be sticky if you have added too much. Add a little more sugar once the last cup has been incorporated. If it is too hot to do by hand then use a wooden spoon.
This mixture will become very stiff and resistant to handling as you add more sugar. Re-grease your hands and rework the MMF until it is smooth and elastic and pliable.
The whole process of kneading working the dough and adding the sugar should take about seven or eight minutes by hand. If you are doing it with the dough hook then keep it on low and knead for about four minutes.
Dark Chocolate Marshmallow Fondant
Covers 2, 8 x 2-inch cake layers
One of the problems with fondant is that it has for most palates an unacceptable taste, it is not easy to make ay home and commercially it is exorbitant, and there may still be taste issues.
Rolled marshmallow fondant or MMF for short is an acceptable alternative. As it dries out in air it can also9 be used to mold figures and it can be flavored and colored. It does improve when it is made the day before that you need it keep it in the fridge well wrapped in plastic.
It will be very hard when it comes out of the fridge you can either leave it to come to, or flash it in the microwave for five seconds on full power. If that does not soften it sufficiently repeat the action, but once only.
Many people report that it is very sweet, it is because it is sugar but to lessen the immediate sugar hit you can add two or three teaspoons of fresh lemon juice to the melted marshmallow.
If you are using MMF for modeling knead in a little shortening. If it cracks whilst you are covering the cake repair the cracks with a tiny bit of corn syrup. Do not use water, as it is all sugar, it will melt. The amount of water in this recipe is correct for mini marshmallows, if you have to use large marshmallows chop them with scissors before melting.
The way the sugar is added is important, most recipes say put half the sugar in at once. If you do this and have added the corn then it will clump together. The sugar has been sifted to avoid it becoming crystallized, add the sugar slowly.
Ingredients
1lb white mini-marshmallows
2 tablespoons water
1 Ounce Bittersweet chocolate at least 65 percent cocoa solid (Lindt is ideal)
2 teaspoons corn syrup (optional)
2 pounds confectioners' or powdered sugar (approx. 8 cups or more), sifted twice
1 tablespoons natural or Dutch processed cocoa powder (sifted and added to one cup of the sugar)
½ cup Crisco shortening or more as needed
More Instructions:
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