Each tier of this cake is a chocolate single layer covered with marshmallow fondant. The little flowers are made out of marshmallow fondant as well.
I just loved this colors, they make this cake look bright and alive!!
Makes one 11-inch pie
- 4 large lemons
- 4 cups granulated sugar
- Pate Brisee for Shaker Lemon Pie
- 9 eggs, well beaten
- 2 egg whites, beaten with a fork
- Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
- The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
- Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.
1/2 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
1-1/2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1cup shredded coconut
1 cup pecans or walnuts, finely chopped
2 (8 ounce) packages cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 teaspoons vanilla
2 cups confectioners’ sugar, sifted
1 cup toasted coconut *
Pecan or walnuts halves
Preheat the oven to 325 degrees F.
Grease 3 (9-inch) cake pans.
In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks, one at a time, beating well after each addition.
In a small bowl, combine the flour, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and buttermilk.
Add the vanilla and blend well.
In another bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Fold in the coconut and pecans or walnuts.
Divide the batter among the 3 cake pans, about 2 cups per pan.
Bake for 25 minutes, until a tester comes out clean when inserted in the center of each cake.
Allow the cakes to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks to finish cooling.
While the cakes are cooling, prepare the icing.
In a bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth.
Add the confectioners’ sugar and mix thoroughly until combined.
Stack the cake layers with a layer of icing between each layer. (See tip below)
Spread the icing on the sides and top of the cake.
Press the toasted coconut into the icing around the sides of the cake.
Decorate the top of the cake with the pecan or walnuts halves.
How to toast coconut:
Preheat oven to 350 degrees F.
Arrange shredded or flaked coconut in a single layer on a baking sheet.
Bake for 10 to 15 minutes or until light golden brown.
Stir and check frequently to prevent burning.
Remove from oven and cool before using.
You can also toast coconut on the stove top:
Place the coconut in a dry non-stick skillet.
Gently stir it over low heat until golden brown.
Transfer the coconut to a plate and allow it to cool before using.
Tip for frosting a layer cake:
To begin frosting a layer cake, place the bottom layer on the serving plate.
Place small strips of waxed paper under the edges of the cake to keep the serving plate clean during frosting.
Remove the strips after you finish all your cake decorating.
Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation-but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There’s only one trick: buy the best-quality, moist dried and candied fruit you can afford.
- 1 1/2 cups fresh orange juice
- 1 1/2 cups chopped candied orange peel (about 8 ounces)
- 1 cup chopped dried cherries (about 6 ounces)
- 1 cup chopped dried apricots (about 6 ounces)
- 1 cup chopped dried pineapple (about 6 ounces)
- 3/4 cup currants (about 4 ounces)
- 1 cup all-purpose flour, divided
- 3/4 cup whole-wheat pastry flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup mild extra-virgin olive oil or walnut oil
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 large egg whites, divided
- 3 glaceed red cherries, cut in half, for garnish
- 8 pecan halves for garnish
Position rack in center of oven; preheat to 275degreesF. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans.
Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker’s Catalogue, bakerscatalogue.com, (800) 827-6836.
Per slice: 202 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium
Nutrtion Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).
Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat
This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
- 1 1/2 cups golden raisins
- 1 1/2 cups dark raisins
- 1 cup sugar
- 1/4 cup all-purpose flour, plus more for dusting
- Grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Pate Brisee (Pie Dough)
- 1 egg yolk
- 1 tablespoon heavy cream
- Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
- Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
- Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
- Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.
1 18 1/4-ounce package yellow cake mix
8 tablespoons butter, melted
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Servings: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
This Halloween cake was made of chocolate and chocolate icing. Most of the decors I made them out of gum paste, the bones I just piped them out of butter-cream icing, and the dirt was made out of crushed oreos.
I am very happy of the way this cake turned out! Besides looking great, it tasted awesome! :silly:
- 1 package yellow or white cake mix
1/2 cup vegetable oil
4 large eggs
1 cup canned
3/4 cup granulated sugar
1 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup water (add 2 tablespoons of water if eggs are small)
- Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer, then add the rest of the eggs one at a time, beating after each one.
- Add pumpkin, sugar, , and then water.
- Bake in greased and floured tube pan in 350°F (175°C) oven for 60 to 70 minutes (depending on oven calibration). Cool before removing from pan.
- Frost and decorate as desired.
Makes 12 to 16 servings.
Makes one 9-inch pie
- 3 tablespoons all-purpose flour, plus more for work surface
- 1 to 1 1/2 recipes Deep Dish Pate Brisee
- 1 large egg yolk
- 1 tablespoon heavy cream
- 3 pounds assorted apples, such as Macoun, Granny Smith, cortland, Jonagold, or empire, peeled, cored, and cut into 1/4-inch-thick slices
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- Sanding sugar, for sprinkling
- On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough flush with the rim. Freeze again until firm, at least 30 minutes.
- Roll out remaining 2 discs of pate brisee to about 1/8 inch thick. Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes. Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet. Place in refrigerator until firm.
- Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
- Remove leaves from refrigerator, and score with a paring knife to make veins. Lightly brush the edge of the pie shell with water. Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
- Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar. Freeze or refrigerate until firm, at least 30 minutes.
- Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.
Makes one 9-inch pie
- Pate Brisee
- 6 large eggs
- 1 tablespoon heavy cream
- 1 1/4 cups packed light-brown sugar
- 6 tablespoons unsalted butter, melted
- 1/3 cup light corn syrup
- 1/3 cup unsulfured molasses
- 1 tablespoon bourbon or dark rum
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 2/3 cups pecans, coarsely chopped, plus 1/3 cup whole pecan halves
- Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured work surface, roll out one disk of dough to a 13-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides. Freeze until firm, about 15 minutes. Using a sharp paring knife, trim dough flush with the top edge of ring. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Line another baking sheet with parchment paper; set aside. On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness. Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet. In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.
- Line chilled pie shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges begin to turn golden, about 20 minutes. Remove parchment and weights; transfer to a wire rack to cool completely.
- In a medium bowl, whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt. Stir in the chopped pecans. Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.
- Reduce oven temperature to 350 degrees. Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes. Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding. Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 4 days.