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Raspberry Jelly Pie
Marriage Cake
Apple Pie
Apple Tart
Caramel Milles Feuilles
Fruit Angel Cake
Sweet Nut Bread
Strawberry Lemon Cake
Grape Custard Tart
Peach Walnut Tart
Apple Jelly Pie
Apricot Tart
Maize Cake
Apple Strudel |
Orange Cream Roll
Prepare a Basic mix for sponge cake, then add 100 gr finely chopped walnuts and a teaspoon of grated orange rind. Pour and spread thinly over a large baking sheet (greased), and bake immediately. When the surface is golden, remove from the oven and let it cool.
Prepare a large kitchen towel by sprinkling it with icing sugar and transfer the cake over it. Make 1 cup of Eggless Custard Cream and when it is cool blend it with 1 cup pure orange juice. Spread the cream over the cake and let soak for about 1 hour before rolling up the cake in the towel. Tie tight and let rest in the fridge for at least 1 hour. When ready to serve untie from the towel, transfer to a serving tray. Decorate with Orange Juice Frosting and Candied Orange Peels, slice and serve.
Jam Roll Cake
Prepare a Basic mix for sponge cake, then add a teaspoon of grated lemon rind and/or a pinch of vanilla extract. Pour and spread thinly over a large baking sheet (greased), and bake immediately. When the surface is golden, remove from the oven and let it cool. Prepare a large kitchen towel by sprinkling it with icing sugar and transfer the cake over it.
In a bowl beat 1 cup of cherry jam with 1 spoon lemon juice, then spread over the cake. Let the cake soak, then roll it up and tie tightly and keep in the fridge for 1 hour. Remove the roll from the towel and slice it. Arrange the slices on the sides of a large plastic bowl and in the middle of the bowl (making 2 concentric circles) and fill the gaps with the Sweet Cheese Cream
Mix in a bowl 200 gr ricotta cheese, 2 spoons fresh milk cream, 100 gr icing sugar, and 100 gr Candied Orange peels (or candied fruits or chocolate chips). Beat well.
Press the filling well into the cake mould, and keep in fridge for the whole night. Unmould and decorate.
Pumpkin Pie
Cut and clean 500 gr yellow pumpkin, then cook it in 1/4 liter milk with a teaspoon of grounded spices (cinnamon, allspice, cloves). Stir frequently. When the pumpkin is very tender and the milk has been absorbed, add 200 gr brown sugar and keep cooking, stirring, to obtain a thick cream. Let cool, then spread into a pie crust. Decorate and bake for about 25 minutes, until the crust is golden. You can serve with fresh milk cream or Sweet Tofu Cream.
Strawberry Milles Feuilles
Prepare 300 gr Puff pastry dough. In the intervals of the work clean 400 gr fresh strawberries, slice them and put them in a cup with 100 gr icing sugar and 100 gr strawberry jam. When the dough is ready, roll it out 5 mm thick, arrange the strawberry mix and roll the dough sheet up. Immediately bake in hot oven (200 Celsius) until the surface is golden.
Apricot Layer Cake
Prepare a Basic mix for sponge cake, pour it into a cake mould, and bake it in moderate oven (180 Celsius). Let it cool, then cut horizontally in 3 layers with a very long knife. Alternatively, you can bake the 3 layers separately in 3 dishes, then assemble them together at the end (if you are not very expert in baking eggless cakes, this method is easier). Prepare 1 cup of eggless Custard Cream. Quickly boil 300 gr apricots in a thick syrup (300 gr. sugar, 1 cup water) and drain them. In a bowl beat 4 spoons apricot jam with 1 spoon lemon juice. Now arrange the layers with cake, custard, apricot jam and cooked apricots. Keep in the fridge for at least 2 hours before serving: this will allow the cake to set, otherwise when you slice it the layers may slide off.
Upside Down Pineapple Cake
Slice 1 ripe pineapple and quickly boil the slices in a thick syrup. Drain the pineapple and put aside. Continue to heat the syrup until it caramelizes, then pour it in a baking pan. Over the caramel, arrange the pineapple slices, filling the gaps with about 100 gr roasted and chopped peanuts. Prepare a Basic mix for sponge cake and pour it over the pineapple slices. Bake immediately in moderate oven (180 Celsius). When the crust is golden, remove from the oven and let the cake cool before turning the pan upside down in a serving plate. You can decorate with candied cherries or a little more chopped peanuts.
Granola Pie
Prepare the filling by mixing 200 gr of cereal flakes: corn, wheat, barley flakes, rolled oats. Add 300 gr ricotta cheese or tofu, 100 gr sugar, and 300 gr assorted nuts and dry fruits: raisin, figs, prunes, apricots, dates, coconut etc. Add a little water or milk to make a soft mix, then let soak for at least 1 hour. Then add 1 spoon flour or cornstarch. Prepare a Basic Pie crust and press the mix in, then bake in moderate oven until the crust is golden.
Yoghurt Black Forest Cake
Prepare a Basic mix for chocolate cake. Bake in moderate oven until firm and dry, then remove from the oven, let cool and cut horizontally in 3 layers. Alternatively, you can bake separately the layers by dividing the Basic mix into three parts. Prepare 2 cups of Condensed yoghurt and add sugar as per your taste. Clean 300 gr of fresh cherries and boil them for 5 minutes in a thick syrup, then drain and let cool. Arrange the layers of cake with layers of sweet Condensed yoghurt and the softened cherries. Decorate with cherries and Chocolate frosting.. Traditionally, the Black Forest Cake is decorated with chocolate shavings from a thick chocolate bar: use a chocolate bar at room temperature (around 20 Celsius) so that is shaves nicely without breaking.
Strawberry Strudel
Prepare a basic dough (Tart or Pie crust) and 1 cup of eggless Custard Cream. Clean 500 gr strawberries and heat them for 5 minutes with 100 gr strawberry jam, until they are soft. Roll the dough in a sheet, spread the Custard Cream and then the cooked strawberries. Roll the Strudel up and bake in moderate oven (180 Celsius). When the crust is golden remove it from the oven, let it cool, sprinkle with icing sugar and serve.
Cheesecake
Prepare a Pie crust or a Tart crust. In a large bowl mix 300 ricotta cheese with 4 spoons milk cream, 100 gr sugar, 100 gr candied fruits or peels, 100 gr raisins or chocolate chips, 4 spoons wheat flour. When everything is well mixed, add 1 teaspoon baking soda and mix well. Pour the cheese mix in the pie crust and bake until the crust is golden.
Lemon Custard Pie
Prepare a basic Pie crust, puncture it all over and bake it in moderate oven until golden. In the meantime prepare 2 cups of eggless Custard Cream, and mix in 2 spoons of lemon juice. Slice 4 large nice lemons, and quickly cook the slices in thick syrup. Drain and let cool. Spread the Custard Cream in the cooked pie crust, arrange the lemon slices and decorate with berries.
Orange Chocholate Cake
Prepare a Basic chocolate cake mix and bake in moderate oven until firm and dry. Then remove from oven, let cool and cut horizontally in 2 or 3 layers. While the cake bakes, slice 5 large oranges and quickly cook the slices in thick syrup. Drain and let cool. Prepare 2 cups of Condensed yoghurt and add sugar to taste. Beat 4 spoons of marmalade with the orange syrup and the juice of the odd slices (not cooked) Arrange the layers of cake, sweet condensed yoghurt, orange slices and jam, and decorate.
Tofu Chocolate Pie
Prepare a Chocolate cookie pie crust. Prepare the filling by blending 200 gr soft Tofu with 200 gr melted black chocolate, add sugar to taste. Fill the crust and keep in the fridge for at least 2 hours before serving.
Christmas Cake
Prepare a Basic chocolate cake mix and bake in moderate oven until firm and dry. Remove from the oven, cool and cut horizontally in 2 layers. Make a filling by beating 100 gr cocoa powder with 100 gr melted black chocolate and 100 gr cream cheese. Make a thick frosting by beating 100 gr icing sugar with 1 spoon milk cream. Arrange the layers of cake and filling, then top with the frosting and with 300 gr assorted candied fruits.
Kiwi Grape Tart
Prepare a Tart crust as per basic recipe, prick it all over and bake in moderate oven until golden. Prepare 2 cups Eggless Custard Cream and spread it in the cooked crust before it cools. Top with kiwi slices and seedless grapes. Finally, melt 4 spoons agar agar (seaweed) gelatine flakes in 6 spoons of water and 2 spoons sugar. When the flakes are dissolved, pour the jelly slowly over the fruits to glaze them. Let cool well before serving.
Walnut Cream Cake
Mix 200 gr wheat flour with 100 gr cornstarch, 100 gr sugar, 200 gr chopped walnuts. Dissolve 10 gr yeast in 1 cup warm milk, then pour into the flour. Knead well, then arrange the dough into a baking pan, decorating the surface with walnuts. Let rise for 30 minutes, then bake in moderate oven until golden. Remove from the pan and arrange on a serving plate. In a cup, beat 4 spoons thick milk cream with 4 spoons icing sugar, then pour on the surface of the cake.
Banana Raspberry Pie
Prepare a Chocolate cookie pie crust. Prepare 1 cup of eggless Custard cream, then blend it with 2 ripe bananas and a pinch of cinnamon. Clean 500 gr fresh raspberries; keep half (the best) for decoration, and liquidize the others with 1 cup water and 100 gr sugar (or raspberry jam). Put the raspberry juice on the fire with 3 spoons agar agar flakes (seaweed gelatine) and dissolve the flakes. Spread the banana cream on the pie crust evenly, then pour the raspberry gelatine on top. Decorate with the whole raspberries and let cool well in fridge before serving.
Raspberry Jelly Pie
Prepare a Cookie pie crust and press well into the plate. Clean 500 gr fresh raspberries. Liquidize them with 2 cups water, 4 spoon cornstarch and 200 gr sugar (or raspberry jam). Put the raspberry juice on the fire with 3 spoons agar agar flakes (seaweed gelatine) and dissolve the flakes. Pour the cream over the pie crust before it cools. Spread evenly, allow to set and keep in fridge for at least 2 hours before serving.
Marriage Cake
You can make a support structure for a marriage cake with sturdy cardboard wrapped in plastic film. Do not use nails, glue or thumb pins to keep the structure in place, because they may contaminate the cake. The best system is to use staples (which cannot get loosened and lost in the cake) and then cover them well with tin foil and then plastic film. Do not expect the bottom part of the cake to be able to support by itself the entire weight of the upper layers.
Make a Basic sponge cake in sufficient quantity and then cut the shapes according to the structure. The cuttings can be used in other recipes.
Here are some ideas for the filling: - thick Condensed yoghurt cream with berries - layers of marmalade (or apricot jam) and Custard cream - chestnut puree and cream cheese
Do not use whipped cream, which will be flattened by the weight of the cake. Fill the layers and let them sit in the fridge for a few hours until they are firmly set, then arrange them on the structure and decorate. Cut shapes from a Marzipane sheet and seal the pieces with a little water. Draw decorations with Butter frosting.
Apple Pie
Prepare a Pie crust as per basic recipe, divide it in two parts and use one to line the baking dish. Peel and core 4 apples, cut them in small pieces. Mix the apple cubes with 3 spoons flour, 1 spoon sugar and a pinch of cinnamon. Heat them slowly in a saucepan, stirring, until the sugar has melted. Turn off the fire and let the apples cool before arranging them in the pie crust. Cover the apples with a sheet of pie dough, seal the edges and make a few holes in the surface. Bake in moderate oven (180 Celsius) until the crust is golden. There are many versions of the famous apple pie; you can try the following: - uncooked apple cubes (4 apples), 3 spoons flour, 1 spoon orange jam or marmalade - uncooked apple cubes (4 apples), 3 spoons flour, 1 spoon raisins, grated lemon rind, 1 pinch cinnamon - uncooked apple cubes (2 apples), the same amount of pineapple chunks, 3 spoons flour,1 spoon brown sugar
Apple Tart
Prepare a basic Tart crust and spread a thin layer of Custard cream or orange jam. Slice 4 apples thinly and arrange the slices on the cream. Sprinkle with sugar. Bake in moderate oven (180 Celsius) until the crust is golden. When the tart has cooled, you can glaze the surface with 4 spoons apple jelly or 2 spoons jam diluted in a little water or lemon juice.
Caramel Milles Feuilles
Prepare 5 Puff pastry round pieces (5 mm thick) and bake them separately in hot oven (200 Celsius). Prepare 1 cup Custard cream and 1 cup Sweet tofu cream. Melt 100 gr brown sugar on a slow fire and when it is golden brown, add a little hot water and stir into a caramel. Arrange the layers of Milles Feuilles with the Custard, the Tofu cream and the caramel sauce. Top with icing sugar. To decorate, hold a sturdy long knife over the flame for a few seconds, then touch it to the icing sugar topping, to burn lines.
Fruit Angel Cake
Prepare a Basic sponge cake mix and bake it as usual. After the cake has cooled, scoop the inside and mix the crumbs with fresh ricotta cheese, 100 gr icing sugar, grated lemon rind. Fill the cake again and top with fresh seasonal fruits.
Sweet Nut Bread
Mix 300 gr wheat flour with 100 gr brown sugar, 50 gr butter or vegetable margarine, grated lemon rind, and 200 gr chopped nuts (walnuts, hazelnuts etc). In a cup dissolve 15 gr baker's yeast in sufficient milk (or water or soya milk), then add it to the flour. Knead well, then arrange in the baking mould to rise. After about 30 minutes bake in moderate oven (180 Celsius). When you remove from oven, smear a small piece of butter or margarine over the surface to glaze.
Strawberry Lemon Cake
Bake 2 thin Sponge cakes (adding some grated lemon rind in the mix) and let them cool. In the meantime clean 200 gr fresh strawberries and let them sit in a bowl, covered with sugar, until they are soft. Reserve some for the decoration (uncut). Prepare 1 cup of ricotta cheese (or Tofu), beating it with 2 spoons of lemon juice, 100 gr icing sugar, and a little grated lemon rind). Assemble the cake spreading the cheese cream, then arrange the soft strawberries. Top with the other cake layer. Keep in fridge for at least 2 hours before decorating and serving.
Grape Custard Tart
Make a basic Tart dough and line a baking pan. Prepare 2 cups of Custard cream (adding 2 extra spoons of milk to thin it a little), and pour it into the tart. Arrange seedless grapes on top of the custard. Bake in moderate oven.
Peach Walnut Tart
Make a basic Tart dough and line a baking pan. Prickle with a fork and bake in moderate oven. Prepare 2 cups of Custard cream (adding 2 extra spoons of milk to thin it a little), and pour it into the tart. Arrange cooked peach halves on top of the custard, and sprinkle ground walnuts around. Let sit in the fridge for at least 2 hours before serving.
Apple Jelly Pie
Prepare a Pie crust and line a baking pan. Keep in fridge. In the meantime, peel and core 4 apples, process them in the blender with 1/2 cup water, 2 spoons cornstarch, 2 spoons brown sugar, 3 spoons agar agar jelly and a little grated lemon rind. Spread over the pie crust. Prepare a batter with 4 spoons flour, 2 spoons cornstarch, 1 spoon sugar, 1 spoon butter, 1/2 teaspoon baking powder, and sufficient milk or water. Pour it over the apple jelly and bake immediately in moderate oven, until the crust is golden.
Apricot Tart
Prepare a basic Tart dough; line the bottom of the baking pan and reserve the rest for decoration. Clean and cut 500 gr apricots, heat them on slow fire with 100 gr sugar and just enough water to avoid burning. When they are tender (after 5 minutes), remove from the fire and let them cool. Mix with 4 spoons flour or cornstarch. Fill the tart with the apricots, cover with the decoration and bake in moderate oven.
Maize Cake
Roast 300 gr cornmeal flour on slow fire for about 10 minutes, stirring. Transfer half into a bowl and let it cool. To the other half in the pan, add 1/2 liter milk, stirring. Add a pinch cinnamon and a pinch allspice, then 100 gr sugar. Stir until thick, then pour in a cake mould and spread all over the bottom. Mix the rest of the cornmeal flour with 100 gr wheat flour, 100 gr cornstarch, 100 gr dessiccated coconut, 100 gr icing sugar, 1 spoon of baking soda and beat with sufficient condensed milk to make a thick batter. Pour this batter over the cornmeal pudding, then bake in moderate oven until the crust is golden.
Apple Strudel
You can make a good Apple Strudel with different types of dough; try the Pie crust dough, or the Tart crust dough. In any case roll the dough on the working surface to a rectangle. The thickness depends on the type of dough. Clean, core and cut 4 apples, and dice them small. Over the dough sheet spread 3 spoons flour, 3 spoons sugar, the diced apples, 2 spoons raisins, 2 spoons pine nuts. Sprinkle with cinnamon, roll the dough up, then gently transfer the strudel on a baking sheet. Sprinkle the surface with sugar and bake in moderate oven (180 Celsius) for about 30 minutes. Let is cool well before cutting slices. |
Mix 100 gr each of wheat flour, cornstarch, icing sugar, powdered milk and dessiccated coconut. Add 1 spoon baking soda and mix well. Melt 50 gr butter or vegetable margarine with 4 spoons of milk, then remove from the fire and add 100 gr condensed milk. Let cool well, then beat in the flour mix. Pour the batter immediately in the cake mould, and bake in moderate oven.
Mix 100 gr each of wheat flour, cornstarch, icing sugar, powdered milk and cocoa powder. Add 1 spoon baking soda and mix well. Melt 100 gr chocolate bar (optional) with 50 gr butter (optional - you may choose to utilize only one of the two) and 4 spoons of milk, then remove from the fire and add 100 gr of condensed milk. Let cool well, then beat in the flour mix. Pour the batter immediately in the cake mould, and bake in moderate oven.
The secret to a cake that doesn't stick is the coating of the cake mould. Non-stick moulds are available on the market in a variety of materials, including a special sylicone (heat resistant) plastic that also makes cakes easy to unmould. An alternative method consists in lining the mould or baking pan with a piece of oven paper (food-grade wax paper). In this case make sure that the piece of paper perfectly fits the mould: cut it into shape. If you don't find the oven paper, you can even use ordinary aluminium foil to line the baking pan: you can peel it off from the top of the cake after it has cooled and you unmould it. The traditional way, however, calls for greasing the inside of the baking mould or pan with some butter (or margarine, or other fats) and sprinkling with one of the following: - bread crumbs - raw semolina - whole wheat flour - cornmeal - dessiccated coconut - finely ground nuts (peanuts, walnuts, hazelnuts etc) These ingredients will also cook with the cake and can be left on it or brushed off after unmoulding.
Mix 200 gr of wheat flour with 100 gr each of cornstarch and icing sugar. Add 1/2 spoon of baking soda and mix well. Cut in small pieces or slices 100 grams of butter or vegetable margarine and knead quickly into the flour. Add just enough milk or water to make a soft dough, then roll it quickly to a thick sheet (1 cm) and line the tart mould. You may cook the tart crust empty: then you need to prick holes all over it otherwise the bubbles of air will make the surface uneven. If you cook the tart crust after filling it, make sure that the filling is cool when you spread it. Bake as usual.
For baking fillings, you can use cooked fruits or jam, or a cheese filling (like in the Cheesecake). If you fill a crust that has already been cooked, you can fill it with one of the following: - Custard cream and fresh fruits - cooked fruits and whipped cream
Cut in small pieces or slices 100 grams of butter or vegetable margarine still quite cold from the fridge. The fat must be cold and hard but not frozen. Quickly add to 300 grams of flour, together with a teaspoon of salt. Mash the fat pieces in the flour with a fork (do not use your hands as they are warm and will melt the fat bits) until the flour seems wet. Then pour in slowly some ice-cold water, mixing well with the fork, and finally press it into a dough ball with your fingertips. Put the dough in the fridge for at least 15 minutes, while you prepare the filling. Roll the dough quickly but carefully into a thin sheet (about 2 mm) after sprinkling with flour. Never knead this dough. If small bits remain after cutting the dough sheet into the baking pan, do not knead them together: just heap them up, sprinkle with flour, put in fridge for a few minutes and roll again into a sheet. Cook the pastry crust (empty or filled) in hot oven at 180 C. If the crust is cooked empty, prick some holes with a fork so that the crust will remain even without air bubbles.
Crumble 300 gr biscuits, mix with 100 gr butter or vegetable margarine and 100 gr icing sugar. You can vary the proportions to suit your taste and nutritional needs. Press the mix well into the mould. Fill and keep in the fridge until the time of serving. Alternatively, you can fill the crust with cooked fruits and bake for 10 minutes to set.
Crumble 200 gr biscuits, mix with 100 gr vegetable margarine, 200 gr cocoa powder and 100 gr sugar. You can vary the proportions to suit your taste and nutritional needs. You can also add 100 gr shredded coconut. Press the mix well into the mould. Fill and keep in the fridge until the time of serving.
Coconut, corn and wheat germ crust
Mix 200 gr shredded coconut, 100 gr wheat germ flakes, 100 gr corn flakes, and a little corn oil. Press well into the mould and keep in fridge until you need to fill it. Do not bake.
Making good puff pastry at home requires a controlled environment temperature. The ideal temperature is below 10 C, but it is generally impossible to find such a cold kitchen (except in professinal establishments), so the trick is to work quickly and let the dough rest often in the fridge after each manipulation. The idea is simple, yet the execution is not easy. Prepare a solid dough with 500 gr white flour, a little salt, and cold water. The dough must be as hard as the butter (or margarine) directly taken from the fridge. Slice 500 gr of very fresh (and cold) butter (or margarine) in pieces 3 mm thick. Put back in the fridge. Sprinkle the work surface with flour, then roll the dough into a square shape, about 2 cm thick. Get the butter slices out of the fridge for just the time required to use them. Cover half the sheet with some butter slices, then fold the dough sheet over, seal the edges and roll the sheet again (by slightly pressing down the dough, no sliding movements) into 2 cm thickness. Put the dough back in the fridge for 30 minutes. Now spread the dough sheet again, cover with butter slices and repeat: seal, flatten, put in fridge. After 8 to 10 of these "turns" the layers of butter and dough are thin enough to puff up while they bake.
Most people prefer to buy frozen readymade puff pastry dough, which often comes 100% vegetarian. However, even using frozen puff pastry can be tricky. This is a list of important dont's: - Never thaw the frozen puff pastry in the microwave or near a heat source. Transfer the sealed package from the freezer to the fridge and keep it there for about 12 hours, then use it directly. - Never knead frozen puff pastry. It usually comes in a thick sheet, rolled up in plastic film. Gently unroll the dough sheet, and if you need a thinner sheet, sprinkle it with flour (above and below) and flatten it delicately, without applying too much pressure. - Never leave the puff pastry dough around in a warm kitchen before cooking it. Heat the oven at 200 C, shape your pastry dough quickly and pop it into the oven immediately. - Never use puff pastry dough as a crust for a heavy filling that must be cooked in the crust. The pastry will not be able to rise well, and will remain greasy and uncooked.
custard cream
Melt 50 gr butter or margarine on a slow fire, add 50 gr wheat flour and keep heating and stirring until the flour smells like cookies. Then add 1/4 liter milk, stir well and quickly and then add 200 gr. sugar. Turn the fire off and let the custard cool. You can add some yellow color with a teaspoon of fresh carrot juice. Separately melt 50 gr agar agar flakes in one cup of hot milk, then add it to the custard cream, blending it until smooth.
You can easily find on the market bottled whipped cream under pressure with carbon monoxide. If you don't want to use that product, take about 250 ml fresh milk cream (double cream is better) and chill it well in the fridge. Add 100 gr icing sugar and whip the cream vigorously for several minutes, until it forms soft peaks. If you have a whisk food processor (electric whisk) your job will be much easier, but remember: the milk cream should always be very cold. After whisking up the cream, use it immediately for decoration and serve.
There are several versions of the classical icing for cakes - all call for icing sugar. If you do not find icing sugar on the market, you can make it at home with a food processor or spice/coffee grinder: just grind regular granulated sugar (adding 1/10 or less, of cornstarch). Unfortunately, brown sugar does not make good icing sugar, so you have to use the white variety.
The simplest is obtained by beating some icing sugar with a very little quantity of water or lemon juice. Add a drop at the time until you reach the thickness you want. You can make colored icings by beating a small quantity of syrup or jam into the icing sugar. Liquid molasses is also another good ingredient to color your icing.
Add cocoa powder and a little milk to the icing sugar. Spread or drip on the cake surface and let dry well before cutting the cake.
And of course the most classic frosting is made with plain melted chocolate bar - either black, milk or white. The famous Sacher Torte, for example, is a Chocolate Basic Sponge Cake, with a layer of apricot jam in the middle, and a frosting of black chocolate. Simple and wonderful!
In a small bowl mix 100 gr icing sugar with 25 gr butter or vegetable margarine. Pour orange juice (a little at the time) and beat vigorously until you get the thickness you want. This particular frosting is very balanced: not too soft and not too greasy, not too sweet and not too strong in taste.
If you want an icing that stays soft and does not crumble when you slice the cake, make a butter frosting. Let 50 gr butter or vegetable margarine soften at room temperature (do not heat!) and then gradually add icing sugar until you reach the thickness you want. Colored frostings can be made just adding syrup, jam or cocoa powder.
Cakes come in all shapes and flavors, and decoration is one of the most important items in a cake - adding both to the look and to the flavor. You can cover a cake with a Marzipane sheet and decorate it with drawings made with icing or frosting. You can sift icing sugar (also mixed with a little cinnamon) on the top of the cake, maybe using a pattern mask cut into cardboard: in this way you can draw stars, little birds, flowers etc. You can also make drawings over the icing sugar with a hot knife or some water icing of a different color. Simple water icing can be squeezed out of a small plastic bag to write or draw things.
Cut your cake in the shape of a log and arrange the layers with the filling. Cover the entire cake with a thick layer of chocolate butter frosting, then scrape it with a fork to simulate a tree bark. Decorate with green Marzipan leaves and candied cherries to simulate berries.
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