Created by:
Michelle Doll Cakes
Ph: 917.374.2791
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Monday
No-Bake Fruitcake
Ingredients
1/2 teaspoon Salt
1/2 teaspoon Ground cloves
1/2 teaspoon Allspice
1 1/2 Cup of fresh Chopped dates
1 Cup Mixed candied fruit
1/2 Cup Candied cherries
2 teaspoons Cinnamon
1 teaspoon Nutmeg
2 Cups Chopped nuts
1 Cup Glazed pineapple, chopped
3/4 Cup of golden Raisins
2 cups Miniature marshmallows chopped
2 cups Whipping cream (unwhipped)
1 lb Graham crackers, crushed roughly
Method
Using a large mixing bowl, mix together well the salt, cloves, allspice, dates, candied fruit, cherries, cinnamon, nutmeg, nuts, pineapple, raisins, and marshmallows
Whip the cream; add fruit mixture to the whipped cream.
Add the graham cracker crumbs, gradually, mixing with hands.
Chill, covered in regrigerator.
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Thursday
Picture of Elegant Wedding Cake with Roses
Created by:
Maribelle Cakery
8921 Reading Road
Cincinnati, Ohio 45215
Ph: (513) 631-8333
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Free Easy Recipe for Raspberry Chocolate Cheesecake
Ingredients
Crust:
1 9 ounce package chocolate graham cookies
6 tbsp. (3/4 stick) unsalted butter, melted
2 teaspoon. sugar
Filling:
1 1/2 pounds cream cheese, room temperature
1/2 cup sugar
6 oz. bittersweet chocolate, chopped, melted
1/2 cup raspberry liqueur
4 large eggs
1/2 cup whipping cream
2 cups fresh raspberries
Crust:
Position rack in center of oven & preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. Add butter & sugar an blend until moist crumbs form. Press onto bottom & 2 1/4 inches up sides of pan.
Filling:
Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, & liqueur & beat until well blended.
Add eggs 1 at a time, beating each addition just until combined. Mix in
cream. Pour filling into crust lined pan. bake until filling is almost
set but center still moves slightly when pan is shaken, about 55 minutes. Transfer to rack.
Serve cheesecake with raspberry sauce and additional berries scattered on top. 12 servings.
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Crust:
1 9 ounce package chocolate graham cookies
6 tbsp. (3/4 stick) unsalted butter, melted
2 teaspoon. sugar
Filling:
1 1/2 pounds cream cheese, room temperature
1/2 cup sugar
6 oz. bittersweet chocolate, chopped, melted
1/2 cup raspberry liqueur
4 large eggs
1/2 cup whipping cream
2 cups fresh raspberries
Crust:
Position rack in center of oven & preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. Add butter & sugar an blend until moist crumbs form. Press onto bottom & 2 1/4 inches up sides of pan.
Filling:
Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, & liqueur & beat until well blended.
Add eggs 1 at a time, beating each addition just until combined. Mix in
cream. Pour filling into crust lined pan. bake until filling is almost
set but center still moves slightly when pan is shaken, about 55 minutes. Transfer to rack.
Serve cheesecake with raspberry sauce and additional berries scattered on top. 12 servings.
See more wedding cake recipes here!
Tuesday
Free Easy Recipe for Fudge Truffle Cheesecake
Posted: Thu Sep 14, 2006 5:13 pm Post subject: Fudge Truffle Cheesecake
--------------------------------------------------------------------------------
Fudge Truffle Cheesecake
Here's a recipe for a killer cheesecake I think you will like,
especially if you are a chocoholic!
2 cups (12 oz. pkg) Semi-sweet choc. chips
3 pkgs. (8 oz. ea.) cream cheese, softened
1 14oz. can sweetened condensed milk
4 eggs
2 tsps. vanilla
1 prepared chocolate cookie crumb crust
Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring
constantly. In large bowl, beat cream cheese till fluffy. Beat in milk
until smooth. Add melted chips and remaining ingredients. Pour into
prepared crust. Bake 1 hour and 5 minutes, until center is set.
See more wedding cake recipes here!
--------------------------------------------------------------------------------
Fudge Truffle Cheesecake
Here's a recipe for a killer cheesecake I think you will like,
especially if you are a chocoholic!
2 cups (12 oz. pkg) Semi-sweet choc. chips
3 pkgs. (8 oz. ea.) cream cheese, softened
1 14oz. can sweetened condensed milk
4 eggs
2 tsps. vanilla
1 prepared chocolate cookie crumb crust
Heat oven to 300. In heavy saucepan, over low heat, melt chips, stirring
constantly. In large bowl, beat cream cheese till fluffy. Beat in milk
until smooth. Add melted chips and remaining ingredients. Pour into
prepared crust. Bake 1 hour and 5 minutes, until center is set.
See more wedding cake recipes here!
Friday
Thursday
Picture of Four Tier Square Wedding Cake
This is a very elegant off white wedding cake with roses.
Made by:
The Cake Store,
111 Sydenham Road,
London
SE265EZ
Tel: 0208 7784705
See more unique wedding cake pictures here!
Made by:
The Cake Store,
111 Sydenham Road,
London
SE265EZ
Tel: 0208 7784705
See more unique wedding cake pictures here!
Free Easy Recipe for Richer than Sin White Chocolate Cheesecake
Ingredients:
-Crust-
440 mL 1.75 C graham wafer crumbs (approx. 16 wafers)
90 mL 6 T sweet butter melted & clarified (approx 0.75 stick)*
15 mL 1 T castor sugar
5 mL 1 t freshly grated nutmeg
5 mL 1 t sweet butter, softened*
-Filling-
300 g 10 oz white "chocolate", broken up
125 mL 0.5 C heavy cream, at room temperature**
480 g 16 oz cream cheese, softened & cubed at room temperature (2pkgs)
4 4 fresh large eggs, separated, & at room temperature
20 mL 4 t pure vanilla extract
1 dash 1 dash salt
-Topping-
180 g 6 oz white 'chocolate', broken up
65 mL 0.25 C heavy cream at room temperature**
30 mL 2 T light creme de cacao***
SUGGESTED GARNISHES
chopped nuts -- almonds, pistachios, or pecans
fresh strawberries
dried apricots
white/dark/milk chocolate curls
vanilla wafers
desiccated coconut
METHOD
-Crust-
-Butter springform pan with softened butter
-Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor
or bowl & process until well-mixed.
-Press evenly over bottom & 2/3rds up sides of pan. Set aside.
-Filling-
Preheat oven to 150 C/gasmark 2 (I think)/300 F.
Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove
from heat & let cool slightly. In A large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
Beat egg-whites in a separate mixing bowl, with electric mixer on low speed,until foamy. Beat on high until soft, rounded peaks form.Fold egg-whites into chocolate mixture. Pour into crust.
Place pan on baking sheet & bake at 150 C for 55 minutes.
the cake will rise & the top will wiggle slightly when shaken. Turn off
heat & let cake stand in oven for one hour (It may sink).
-Topping-
-Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.Stir in flavouring.Pour topping over cool cake.Cover with cello-wrap & refrigerate overnight.
I have done my best in converting measurements, please forgive any errors
I find it unnecessary to add a garnish to the cake, the rich flavour is quite
satisfying.
*For fullest flavour, this cake must be served at room temperature.*
enjoy Catherine
_________________
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-Crust-
440 mL 1.75 C graham wafer crumbs (approx. 16 wafers)
90 mL 6 T sweet butter melted & clarified (approx 0.75 stick)*
15 mL 1 T castor sugar
5 mL 1 t freshly grated nutmeg
5 mL 1 t sweet butter, softened*
-Filling-
300 g 10 oz white "chocolate", broken up
125 mL 0.5 C heavy cream, at room temperature**
480 g 16 oz cream cheese, softened & cubed at room temperature (2pkgs)
4 4 fresh large eggs, separated, & at room temperature
20 mL 4 t pure vanilla extract
1 dash 1 dash salt
-Topping-
180 g 6 oz white 'chocolate', broken up
65 mL 0.25 C heavy cream at room temperature**
30 mL 2 T light creme de cacao***
SUGGESTED GARNISHES
chopped nuts -- almonds, pistachios, or pecans
fresh strawberries
dried apricots
white/dark/milk chocolate curls
vanilla wafers
desiccated coconut
METHOD
-Crust-
-Butter springform pan with softened butter
-Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor
or bowl & process until well-mixed.
-Press evenly over bottom & 2/3rds up sides of pan. Set aside.
-Filling-
Preheat oven to 150 C/gasmark 2 (I think)/300 F.
Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove
from heat & let cool slightly. In A large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
Beat egg-whites in a separate mixing bowl, with electric mixer on low speed,until foamy. Beat on high until soft, rounded peaks form.Fold egg-whites into chocolate mixture. Pour into crust.
Place pan on baking sheet & bake at 150 C for 55 minutes.
the cake will rise & the top will wiggle slightly when shaken. Turn off
heat & let cake stand in oven for one hour (It may sink).
-Topping-
-Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.Stir in flavouring.Pour topping over cool cake.Cover with cello-wrap & refrigerate overnight.
I have done my best in converting measurements, please forgive any errors
I find it unnecessary to add a garnish to the cake, the rich flavour is quite
satisfying.
*For fullest flavour, this cake must be served at room temperature.*
enjoy Catherine
_________________
See more wedding cake recipes here!
Tuesday
Picture of Weding Cupcake Tree with Fresh Flowers
A lovely spring wedding last year. It was a rush job as on the same day my brother got married and I had to set the wedding up then race to my brothers wedding..thank goodness I wasn't late and didn't have icing over my dress or face!! I have been known to walk out of the kitchen and deliver cakes without checking my face for icing or colouring smudges..
Source: The Cupcake Princess' photos
See more elegant wedding cupcake tree pictures here!
Source: The Cupcake Princess' photos
See more elegant wedding cupcake tree pictures here!
Monday
Picture of 4 Tire Square Fall Wedding Cake Design
Made by: Rosalind’s desserts by design
Phone:
604-938-4091 , Box 741, Pemberton, BC V0N 2L0
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Saturday
Picture of 3 Tired Beach Theme Wedding Cake
White beach cake with seashells and corals
Croissants Bakery and Cafe
504 A 27th Ave
Myrtle Beach, SC 29577
See more unique wedding cake pictures here!
Croissants Bakery and Cafe
504 A 27th Ave
Myrtle Beach, SC 29577
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Free Easy Recipe for Chocolate Cherry Friuitcake
INGREDIENTS
· 3 eggs, well beaten
· 1 cup sugar
· 1-1/2 cups sifted all-purpose flour
· 1-1/2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 package (6 ounces) semi-sweet chocolate pieces
· 2 cups coarsely chopped walnuts
· 1 cup coarsely cut dates
· 1 cup halved candied cherries
METHOD
Beat eggs and sugar together. Sift dry ingredients. Add chocolate, nuts, dates, and cherries to flour mixture; fold into egg-sugar mixture. Pour into oiled, wax paper-lined loaf pan, 9 x 5 x 3 inches. Bake at 325° for 1-1/2 hours or until crusty brown; remove; cool on rack.
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· 3 eggs, well beaten
· 1 cup sugar
· 1-1/2 cups sifted all-purpose flour
· 1-1/2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 package (6 ounces) semi-sweet chocolate pieces
· 2 cups coarsely chopped walnuts
· 1 cup coarsely cut dates
· 1 cup halved candied cherries
METHOD
Beat eggs and sugar together. Sift dry ingredients. Add chocolate, nuts, dates, and cherries to flour mixture; fold into egg-sugar mixture. Pour into oiled, wax paper-lined loaf pan, 9 x 5 x 3 inches. Bake at 325° for 1-1/2 hours or until crusty brown; remove; cool on rack.
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Picture of Unique Castle Wedding Cake
Made by: CakesUnlimited.net
Ferrensby, Knaresborough, North Yorkshire, Tel: 01423 340024
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Friday
Pisture of 3 Tier Winter Wedding Cake
Created by: Maribelle Cakery, 8921 Reading Road
Cincinnati, Ohio 45215
See more unique wedding cake recipes and pictures here!
Free Easy Recipe for Fruitcake from Tuscany
Panforte di Toscana
SERVES 10 TO 12
Panforte is probably the most revered cake at Nannini’s in Siena. You can tell by just looking at it that it is a chewy, dense, fruitcake, chock full of spices, fruit and nuts. Because of all the spices, panforte had a long shelf life and was even carried into battle as sustenance for hungry soldiers. Traditionally edible rice paper lines the baking pan, but it is not critical if you cannot find rice paper. Wrapped in beautiful Florentine papers, often with historic scenes on them, this bread-cake makes a wonderful gift.
Ingredients
2/3 cup hazelnuts
1/2 cup slivered almonds
1/2 cup diced candied orange peel
1/2 cup diced candied lemon peel
1/4 cup Dutch process cocoa such as Droste
1/2 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon coriander
1/4 teaspoon ground white or black pepper
1/2 cup sugar
1/2 cup honey
1 drop cinnamon oil
Rice paper (Optional)
Confectioners’ sugar
Method
Preheat the oven to 350ºF. Butter an 8-inch cake pan, line it with rice paper cut to fit, or parchment paper. Butter the rice paper or parchment paper and set the pan aside.
Spread the hazelnuts on a baking sheet and toast them for 5 minutes. Let cool. Reduce the oven temperature to 325ºF.
Coarsely chop the hazelnuts and almonds coarsely. Transfer them to a glass bowl and stir in the candied citrus peels, cocoa, flour, and spices; mix well. Set aside.
Combine the sugar and honey in a small saucepan; bring the mixture to a boil and cook for 3 or 4 minutes or until the mixture registers 248ºF on a candy thermometer or a small amount dropped into cold water forms a ball when squeezed. Add the cinnamon oil and then pour the liquid into the dry ingredients and work quickly to mix everything well. The mixture will be stiff and sticky and hard to mix. I use a soupspoon to help gather up the ingredients.
Scoop and spread the mixture into the prepared cake pan. The mixture should be no more than 1/4 to 1/2-inch thick in the pan. Keep a bowl of water handy and wet your hands to help you pat the mixture into the pan.
Bake for 25 minutes or until firm to the touch. While still warm, run a butter knife along the inside edge of the pan, then invert the cake onto a cooling rack. If you used parchment paper on the bottom of the cake, remove it and discard. Carefully turn the cake right side up.
If you used rice paper, do not remove it. Allow the cake to cool for 5 minutes then turn it right side up.
Allow the cake to cool completely, then dust it liberally with confectioners’ sugar. Serve cut into thin wedges.
Note: Cake decorating supply stores often have unique looking wrapping papers with Florentine and Renaissance designs that are perfect for wrapping panforte to give as a gift.
This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin’s Press in 2003.
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SERVES 10 TO 12
Panforte is probably the most revered cake at Nannini’s in Siena. You can tell by just looking at it that it is a chewy, dense, fruitcake, chock full of spices, fruit and nuts. Because of all the spices, panforte had a long shelf life and was even carried into battle as sustenance for hungry soldiers. Traditionally edible rice paper lines the baking pan, but it is not critical if you cannot find rice paper. Wrapped in beautiful Florentine papers, often with historic scenes on them, this bread-cake makes a wonderful gift.
Ingredients
2/3 cup hazelnuts
1/2 cup slivered almonds
1/2 cup diced candied orange peel
1/2 cup diced candied lemon peel
1/4 cup Dutch process cocoa such as Droste
1/2 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon coriander
1/4 teaspoon ground white or black pepper
1/2 cup sugar
1/2 cup honey
1 drop cinnamon oil
Rice paper (Optional)
Confectioners’ sugar
Method
Preheat the oven to 350ºF. Butter an 8-inch cake pan, line it with rice paper cut to fit, or parchment paper. Butter the rice paper or parchment paper and set the pan aside.
Spread the hazelnuts on a baking sheet and toast them for 5 minutes. Let cool. Reduce the oven temperature to 325ºF.
Coarsely chop the hazelnuts and almonds coarsely. Transfer them to a glass bowl and stir in the candied citrus peels, cocoa, flour, and spices; mix well. Set aside.
Combine the sugar and honey in a small saucepan; bring the mixture to a boil and cook for 3 or 4 minutes or until the mixture registers 248ºF on a candy thermometer or a small amount dropped into cold water forms a ball when squeezed. Add the cinnamon oil and then pour the liquid into the dry ingredients and work quickly to mix everything well. The mixture will be stiff and sticky and hard to mix. I use a soupspoon to help gather up the ingredients.
Scoop and spread the mixture into the prepared cake pan. The mixture should be no more than 1/4 to 1/2-inch thick in the pan. Keep a bowl of water handy and wet your hands to help you pat the mixture into the pan.
Bake for 25 minutes or until firm to the touch. While still warm, run a butter knife along the inside edge of the pan, then invert the cake onto a cooling rack. If you used parchment paper on the bottom of the cake, remove it and discard. Carefully turn the cake right side up.
If you used rice paper, do not remove it. Allow the cake to cool for 5 minutes then turn it right side up.
Allow the cake to cool completely, then dust it liberally with confectioners’ sugar. Serve cut into thin wedges.
Note: Cake decorating supply stores often have unique looking wrapping papers with Florentine and Renaissance designs that are perfect for wrapping panforte to give as a gift.
This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin’s Press in 2003.
See more wedding cake recipes here!
Thursday
Picture of Very 3 Tier Different Wedding Cake
Created by: Charm City Cakes Tel: 410-235-9229.
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Free Easy Recipe for Killer Cheesecake
Cheesecake is just the best kind of cake, don’t you think? Whenever I’m invited to a social function, like a banquet, I always start looking forward to the dessert. Just about every banquet I’ve ever attended serves cheese cake for the dessert and I don’t mind a bit. Most people just don’t make it at home.
I don’t know why. It’s really not a hard cake recipe to follow, if you have the right kind of pan.
Of course, a ready made cheesecake is so easy to buy; who wants to take the time to bake one from scratch? Now you can even buy those no bake box cake mixes. Those are really great to use in a pinch if you’re having company over. It’s nice to keep one of those ready to eat cake mixes in your pantry. What’s really amazing about cheesecake is that there are so many different things you can do with it and it’s always so yummy!
Even if you just buy a frozen cake straight from the market and don’t do anything else to it, it’s still just about the best cake in the world. Of course, if you open up a jar of cherries and add to it; it becomes a really special cake. If you love chocolate, like me, there’s nothing better than a black forest cheese cake. Chocolate, cheese and cherries with a graham cracker pie cake crust. It just doesn’t get any better than that.
Another nice thing about cheesecake is that it’s perfect for absolutely any occasion. It’s great for any kind of social event or banquet and when it comes to birthday cakes, this great cake recipe is superb.
Ingredients
2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted with graham cracker crumbs
Directions:
Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the
cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
I don’t know why. It’s really not a hard cake recipe to follow, if you have the right kind of pan.
Of course, a ready made cheesecake is so easy to buy; who wants to take the time to bake one from scratch? Now you can even buy those no bake box cake mixes. Those are really great to use in a pinch if you’re having company over. It’s nice to keep one of those ready to eat cake mixes in your pantry. What’s really amazing about cheesecake is that there are so many different things you can do with it and it’s always so yummy!
Even if you just buy a frozen cake straight from the market and don’t do anything else to it, it’s still just about the best cake in the world. Of course, if you open up a jar of cherries and add to it; it becomes a really special cake. If you love chocolate, like me, there’s nothing better than a black forest cheese cake. Chocolate, cheese and cherries with a graham cracker pie cake crust. It just doesn’t get any better than that.
Another nice thing about cheesecake is that it’s perfect for absolutely any occasion. It’s great for any kind of social event or banquet and when it comes to birthday cakes, this great cake recipe is superb.
Ingredients
2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted with graham cracker crumbs
Directions:
Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the
cream.
Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.
Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.
Wednesday
Picture of a Three Tier Asian Wedding Cake
Made by: Lindy's Inspirational Cakes Ltd
+44(0)1296 623906
Address: 17 Grenville Ave, Wendover, Aylesbury, Bucks HP22 6AG
See more elegant wedding cake pictures here!
Tuesday
Picture of a White Small Gift Box Wedding Cake
Made by:Holy Cannoli, Phone: 585-425-1741 , Address: 3 Little Briggins Circle
Fairport, New York
See more elegant wedding cake pictures here!
Free Easy Dried Fruit Cake Rcipe with a Caramel Sauce
Ingredients
2 cups dried prunes 1/4 to 1/2-inch diced
1/2 cup very hot water
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg or allspice
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1/2 cup chopped walnuts
2 tablespoons milk or as needed for the right consistency batter
Caramel Plum Sauce
1/2 cup butter
1 3/4 cup brown sugar
1 teaspoon cornstarch
1 cup condensed milk
1 teaspoon rum or vanilla flavor
Method
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour
or lining with parchment paper.
Place the diced prunes in a small bowl. Heat the water to boiling in the microwave. Pour the water over and set aside to rehydrate. Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
Cream the butter and sugar together. Add the eggs and beat until light and fluffy. Add the plums and water and the nuts and combine. Add the dry ingredients and combine.
Add enough milk—about two tablespoons—to make a soft batter. Remove the batter to the prepared pan. Bake for 35 to 40 minutes or until the cake tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack for five minutes
then invert the pudding to remove the pan. Continue cooling on a wire rack.
For the plum sauce:
1. Melt the butter in a saucepan. Stir in the sugar, cornstarch and milk.
2. Heat until bubbling and thickened. Remove from the heat and add the flavoring.
Serve the plum pudding topped with sauce.
_________________
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Monday
Saturday
Picture of Mini Cakes - Wedding Cupcakes from Australia
This is a six tier cake which is made up of approx. 80 miniature cakes individually iced and a top tier all decorated with artificial orchids. This cake is priced at $900 as pictured.
Created by: Fantasy Cakes
Address 74 Renshaw St
East Doncaster Victoria 3109
Australia
Phone +613 9855 8224
See more elegant wedding cupcake tree pictures here!
Marzipanned Fruit cake
This cake is a joy to make. Butter and sugar are beaten until fluffy, then eggs, citrus zest, fruits, flour, spices and ground almonds are beaten in. The mixture is baked until golden, then the cake wrapped and stored for decoration, fed from time to time with extra brandy.
Marzipanned Fruit Cake
Ingredients
This cake is a joy to make. Butter and sugar are beaten until fluffy, then eggs, citrus zest, fruits, flour, spices and ground almonds are beaten in. The mixture is baked until golden, then the cake wrapped and stored for decoration, fed from time to time with extra brandy.
100g/4oz crystallised pineapple
100g/4oz glacé cherries
50g/2oz crystallised ginger
175g/6oz candied peel, unchopped
200g/8oz sultanas
4 tbsp brandy or orange juice, plus extra brandy for feeding the cake once made
175g/6oz mixed shelled nuts such as brazils, almonds and hazelnuts
200g/8oz softened butter
200g/8oz golden caster sugar
4 eggs, beaten
grated zest and juice of 1 orange
200g/8oz plain flour
5g/1tsp ground cinnamon
100g/4oz ground almonds
you will need a deep 20cm/8in round cake tin
Method
1. Have ready a deep 20cm/8in round cake tin. Cut a double thickness strip of greaseproof paper: it should be 5cm/2in deeper than your cake tin and long enough to wrap round the tin with a slight overlap. Make a 2.5cm/1in crease along the long folded edge.
2. Cut out two rounds of greaseproof paper to fit the base of the tin (the easiest way to do this is to sit the tin on the double thickness paper and draw round with a pencil, then cut round the line).
3. Butter the base and sides of the tin and fit the long strip of paper around the inside. Put the rounds of paper in the base of the tin.
4. Pre-heat the oven to 150C/300F/Gas 2.
5. Chop the pineapple, quarter the cherries, chop the ginger and peel. Mix together all the fruit in a bowl and pour over the brandy or orange juice. Chop the nuts, but keep them separate.
6. In a large bowl, beat together the butter and sugar using a hand-held mixer or wooden spoon (about 3 minutes with a mixer or 5 minutes by hand) until light and fluffy.
7. Beat the eggs in a jug. Add to the creamed mixture a little at a time, beating after each addition. Do not worry if it curdles, this will not affect the cake.
8. Beat in the orange zest and juice, then add the soaked fruit and the liquid. Stir in the chopped nuts.
9. Set a sieve over the bowl. Tip the flour and cinnamon into the sieve and sift them into the bowl.
10. Tip in the ground almonds, then fold everything into the mixture using a large spoon or the mixer blades. There should be no traces of unmixed flour.
11. Spoon the cake mixture in to the prepared tin. Press down lightly and smooth the top with the back of a metal spoon.
12. Bake for 1 hour, then reduce to 140C/275F/Gas 1 and bake for 2-2½ hours until golden brown, firm to the touch and it has stopped singing (the hissing sound made during baking).
13. Feeding the cake with extra brandy after baking is a lovely old custom. Invert the cake when cold and make several holes in the base with a skewer. Spoon 30ml/2tbsp brandy over the holes so it soaks in. Re-wrap and feed at 1-2 weekly intervals until ready to ice.
Note: To marzipan a cake, level the top of the cake by cutting if necessary and put upside down on the cakeboard. Pierce the cake a few times with a cocktail stick and drizzle with brandy. Heat apricot jam until boiling and spread around the sides and top of the cake. Dust your work surface with icing sugar and knead the marzipan until pliable. Roll out and cover the cake. Smooth into position and trim and neaten the base.
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See more wedding cake recipes here!
Marzipanned Fruit Cake
Ingredients
This cake is a joy to make. Butter and sugar are beaten until fluffy, then eggs, citrus zest, fruits, flour, spices and ground almonds are beaten in. The mixture is baked until golden, then the cake wrapped and stored for decoration, fed from time to time with extra brandy.
100g/4oz crystallised pineapple
100g/4oz glacé cherries
50g/2oz crystallised ginger
175g/6oz candied peel, unchopped
200g/8oz sultanas
4 tbsp brandy or orange juice, plus extra brandy for feeding the cake once made
175g/6oz mixed shelled nuts such as brazils, almonds and hazelnuts
200g/8oz softened butter
200g/8oz golden caster sugar
4 eggs, beaten
grated zest and juice of 1 orange
200g/8oz plain flour
5g/1tsp ground cinnamon
100g/4oz ground almonds
you will need a deep 20cm/8in round cake tin
Method
1. Have ready a deep 20cm/8in round cake tin. Cut a double thickness strip of greaseproof paper: it should be 5cm/2in deeper than your cake tin and long enough to wrap round the tin with a slight overlap. Make a 2.5cm/1in crease along the long folded edge.
2. Cut out two rounds of greaseproof paper to fit the base of the tin (the easiest way to do this is to sit the tin on the double thickness paper and draw round with a pencil, then cut round the line).
3. Butter the base and sides of the tin and fit the long strip of paper around the inside. Put the rounds of paper in the base of the tin.
4. Pre-heat the oven to 150C/300F/Gas 2.
5. Chop the pineapple, quarter the cherries, chop the ginger and peel. Mix together all the fruit in a bowl and pour over the brandy or orange juice. Chop the nuts, but keep them separate.
6. In a large bowl, beat together the butter and sugar using a hand-held mixer or wooden spoon (about 3 minutes with a mixer or 5 minutes by hand) until light and fluffy.
7. Beat the eggs in a jug. Add to the creamed mixture a little at a time, beating after each addition. Do not worry if it curdles, this will not affect the cake.
8. Beat in the orange zest and juice, then add the soaked fruit and the liquid. Stir in the chopped nuts.
9. Set a sieve over the bowl. Tip the flour and cinnamon into the sieve and sift them into the bowl.
10. Tip in the ground almonds, then fold everything into the mixture using a large spoon or the mixer blades. There should be no traces of unmixed flour.
11. Spoon the cake mixture in to the prepared tin. Press down lightly and smooth the top with the back of a metal spoon.
12. Bake for 1 hour, then reduce to 140C/275F/Gas 1 and bake for 2-2½ hours until golden brown, firm to the touch and it has stopped singing (the hissing sound made during baking).
13. Feeding the cake with extra brandy after baking is a lovely old custom. Invert the cake when cold and make several holes in the base with a skewer. Spoon 30ml/2tbsp brandy over the holes so it soaks in. Re-wrap and feed at 1-2 weekly intervals until ready to ice.
Note: To marzipan a cake, level the top of the cake by cutting if necessary and put upside down on the cakeboard. Pierce the cake a few times with a cocktail stick and drizzle with brandy. Heat apricot jam until boiling and spread around the sides and top of the cake. Dust your work surface with icing sugar and knead the marzipan until pliable. Roll out and cover the cake. Smooth into position and trim and neaten the base.
_________________
See more wedding cake recipes here!
Thursday
Picture of 3 Tier Chocolate Wedding Cake
Created by: Elegance Pastry Shoppe Phone: 585-349-3320 , Address:
36 Stayton Ave Village Plaza
Spencerport, NY 14559
See more unique wedding cake recipes and pictures here!
Wednesday
Picture of 3 Tier Unusual Chocolate Wedding Cake
Created by: Kathleen Coyle, Top Tier, Corfeehone, Poles, Co. Cavan, Ireland.
Telephone: +353 49 4330365
See more unique wedding cake recipes and pictures here!
Tuesday
Picture of 3 Tier Scottish Wedding Cake
Couple with Scottish heritage.
Groom's family tartan, thistles and imported top-piece with groom wearing kilt.
Created by: Art 'n Icing, Lower Hutt, New Zealand (NZ)
: Ph 04 577 1761
See more unique wedding cake recipes and pictures here!
Groom's family tartan, thistles and imported top-piece with groom wearing kilt.
Created by: Art 'n Icing, Lower Hutt, New Zealand (NZ)
: Ph 04 577 1761
See more unique wedding cake recipes and pictures here!
Monday
Free Easy Easter Cake Recipe
Chocolate Simnel Cake
Ingredients
chocolate simnel cake
100g/4oz dark chocolate, broken in pieces
100g/4oz caster sugar
100g/4oz softened butter, plus extra
3 eggs, separated
50g/2oz ground almonds
50g/2oz self-raising flour
1 teaspooon baking powder
4 tablespoons apricot jam
For the Almond Paste or Marzipan:
50g/2oz caster sugar
100g/4oz ground almonds
50g/2oz golden icing sugar
1-2 drops of almond extract
1 egg yolk or 1/2 egg, lightly beaten
For the Icing:
175g/6oz dark chocolate, broken in pieces
142ml carton double cream
For the Decoration:
1 large orange
100g/4oz white chocolate
25g/1oz dark chocolate
Method1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.
2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form. How you whisk egg whites and fold them into the cake are crucial to the success of the cake. When whites are first whisked they look glossy, then take on a drier look and become stiffer (this is the stage you want). Fold a quarter of the whites into the cake mixture to slacken it; when the rest is added more air is preserved.
Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.
4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.
5. Make the almond paste: put the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg; mix to form a stiff paste. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to a neat round using the tin as a template.
6. Warm the jam and two tbspof water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one on a serving plate. Brush with jam. Cover with the paste round and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.
7. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate; stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough
to spread. Spread over the cake top and sides with a palette knife. Leave to set.
8. Wedge the orange into a tumbler. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls; leave to set.
9. Melt the dark chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate and use to attach the balls to the cake.
To Freeze:
This cake freezes beautifully. Open freeze the decorated cake on a flat plate until firm. Wrap in freezer foil or pack into a rigid container. Freeze
for up to three months.
See more elegant wedding cupcake tree pictures here!
Ingredients
chocolate simnel cake
100g/4oz dark chocolate, broken in pieces
100g/4oz caster sugar
100g/4oz softened butter, plus extra
3 eggs, separated
50g/2oz ground almonds
50g/2oz self-raising flour
1 teaspooon baking powder
4 tablespoons apricot jam
For the Almond Paste or Marzipan:
50g/2oz caster sugar
100g/4oz ground almonds
50g/2oz golden icing sugar
1-2 drops of almond extract
1 egg yolk or 1/2 egg, lightly beaten
For the Icing:
175g/6oz dark chocolate, broken in pieces
142ml carton double cream
For the Decoration:
1 large orange
100g/4oz white chocolate
25g/1oz dark chocolate
Method1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.
2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form. How you whisk egg whites and fold them into the cake are crucial to the success of the cake. When whites are first whisked they look glossy, then take on a drier look and become stiffer (this is the stage you want). Fold a quarter of the whites into the cake mixture to slacken it; when the rest is added more air is preserved.
Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.
4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.
5. Make the almond paste: put the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg; mix to form a stiff paste. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to a neat round using the tin as a template.
6. Warm the jam and two tbspof water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one on a serving plate. Brush with jam. Cover with the paste round and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.
7. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate; stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough
to spread. Spread over the cake top and sides with a palette knife. Leave to set.
8. Wedge the orange into a tumbler. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls; leave to set.
9. Melt the dark chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate and use to attach the balls to the cake.
To Freeze:
This cake freezes beautifully. Open freeze the decorated cake on a flat plate until firm. Wrap in freezer foil or pack into a rigid container. Freeze
for up to three months.
See more elegant wedding cupcake tree pictures here!
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