Posted on 05/04/2016 3:47:13 PM PDT by Jamestown1630
I didn't have time to cook much in recent days, but did have time to peruse the web now and then; and I found a couple of fancy cakes that provide a lot of visual 'bang' but don't look too difficult to make. Either might be very nice for Mother's Day.
I've always been attracted to the fondant- and marzipan-covered cakes, but never attempted one. This one from 'Gemma's Bigger Bolder Baking' looks very easy, and the technique for the rose decoration is ingenious (there's a video, and all the recipes are linked in the blog post):
http://www.biggerbolderbaking.com/painted-cake/
Another beautiful, somewhat more complicated cake with rich fillings, is the Swedish Princess Cake:
This cake became popular after it was featured in a 1948 cookbook written by a teacher to the three daughters of a Swedish prince - hence its name. If you do a google image search on 'Swedish Princess Cake', you'll see many different ways of decorating it; and you'll notice that it is almost always a pastel green. This recipe from the 'Baking Obsession' website looks classic and clear:
http://www.bakingobsession.com/2009/02/24/swedish-princess-cake/
-JT
This week, a couple of fancy cakes.
(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)
-JT
Whipped creme filled sugar shells.
Just looking at the pictures has made my blood sugar spike! LOL
Looks very good, but being a pre-diabetic, sugar and I are no longer on speaking terms. :(
Ack, fondant tastes awful. Sure, the cakes look pretty but even some cake sites say to take the fondant off when serving.
It’s easy to do. If you are apt at play-doh, you can work with fondant. I used to decorate with it for birthdays and such. Took an Uncle Sam cake to the library for their little kids reading club for 4th of July. Won at the county fair for a red barn with farm animals.
A giant Jordan almond requires a blockbuster movie to go with it.
That’s interesting......I did not know that some say fondant is not meant to be eaten.
The blog that the rose cake comes from references an alternative way to make fondant - a ‘marshmallow’ kind; but I don’t think I would like that.
I’ve had marzipan candies and liked them a lot; but I imagine that it’s probably more difficult to make/work with than the fondant.
-JT
Cake-baking is rare around here, but this week is looking more and more like a perfect time for one!
These are beautiful. I can’t imagine making anything so pretty!
I’ve posted my from scratch sauerkraut cake recipe here years ago. A quick version is to use a dark chocolate (a must) boxed mix and add a can of drained, rinsed and rough chopped sauerkraut. Don’t use the sauerkraut with the extra spices, just the regular plain. While it gives a little different taste, you can’t tell there is sauerkraut in it. Most think the texture is coconut. You don’t need a frosting as it’s rich and moist enough. That or a pineapple angel food is what I request for my birthday.
Bump
That looks yummy!
Happy Mothers’ Day! :-)
I think the first one, with the roses, is pretty easy. A lot of things that look intimidating just require that you take the first step - and then you’re off to the races :-)
-JT
The Sauerkraut Cake sounds very interesting! My husband is a sauerkraut fan; I’ll have to sneak it on him sometime ;-)
-JT
Thank you for having faith in me! Those who are familiar with my cooking don’t share your confidence! :-)
(For example, one dinner guest has fond memories of waving smoke out of the front door with his jacket.)
But, despite all, I plan to try making the first cake.
You can eat it but it doesn’t taste very good. To each his own.
Another sneaky easy cake is to use any yellow cake mix or homemade. Bake as normal and let cool a bit. Toast crushed walnuts or pecans about half a cup per normal layer. Warm half a cup of honey and melt half a stick of butter in it. Stir in the nuts and a pinch salt. A few shakes of cinnamon or a squeeze of lemon is good.
Poke holes all over the cake and pour the honey nut mixture over it. Let sit ten minutes and serve with whipped cream and strawberries if you like.
I wish I had a photo of this one.
Ice Cream Fruit Cake
8 oz dried candied fruit (Like used in a fruitcake)
8 oz Chopped walnuts, pecans or cashews
4 oz of peaches or mango(Chopped & drained)
1/2 cup maraschino cherries, (Stemmed and cut in half)
1/2 cup of chocolate
1 - 2 quarts soft serve ice cream mix (Purchase from a local Dairy Queen)
Spray the loaf pan with cooking spray and set aside in a warm - not hot oven
.
Mix all of the ingredients except the chocolate together in a large bowl and refrigerate
Melt the chocolate adding a little milk or water if needed
Pour melted chocolate into the bottom of the loaf pan until it covers the bottom
Before the chocolate has time to setup pour the ice cream fruit mixture on top of the chocolate filling the pan about 3/4 full as the cake will “rise” as it freezes
It probably requires two people to pour this as you have to get the mixture on the chocolate before it sets
Place in a zero degree freezer for 6 to 8 hours
Scrape the top after freezing to level.
Invert onto a serving plate
About 6000 calories a bite!
We have pecan trees!
The marzipan can be worked into a fondant-type cake covering......and it tastes fantastic.
Very expensive for this purpose——b/c a very small box costs about $5.00.
Or make your own.
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