christmas cake

Subterms

    Latest story

    Meringue Christmas Tree Cake

    ha scritto per te

    This Meringue Christmas Tree Cake is a showstopping edible centerpiece made of white cake layers, raspberry filling, and Swiss meringue buttercream. It’s covered in dragee-studded meringue cookies to make your holiday sparkle!

    For many, the joy of Christmas has much to do with the preparations – as much as the day itself! I am one of those people. I find decking the halls, planning the feast, and certainly baking all the things to be ritualistic. And there’s comfort in revisiting traditions. One of those traditions is creating an edible centerpiece for the Christmas table. This Meringue Christmas Tree Cake is this year’s creation. It’s a tall patisserie-inspired cone-shaped tree decked out in sparkling meringues. Despite its towering appearance, it’s not awfully hard to make!
    The inspiration for this cake comes from this Baked Alaska Tree recipe from Martha Stewart. I’ve had it pinned for a very long time. To me, it looks so chic and sophisticated – yet simple. After reading the recipe and realizing they used a manila folder (!) to create the shape, I wondered if the same technique could be used with large poster board, and something much less meltable. Like cake! The answer – yes. Read on for the pictorial to show you how!

    White Cake Layers
    This meringue Christmas tree cake begins with white cake layers. Specifically, my favorite white cake recipe. I’m sure this will be no surprise to regular readers. I use this cake recipe all the time when I want a beautifully pale interior that is moist and flavorful. You’ll need four 6″ cake layers. I used these pans to bake the batter.

    Level and Torte the Cakes
    Use a serrated knife or wire cake leveler to even the tops. Then torte (cut horizontally) each cake into two approximate 1″ layers.

    Concentric Circles
    Further trim 3 sets of the cake layers using pastry rings and cookie cutters to create concentric circles. If you don’t have pastry rings, you can make yourself circle templates and cut them from card stock. Leave one set of cake layers as-is, in 6-inch rounds. Cut another set of cake layers into 5″ rounds. The next set is cut into 4″ rounds, and the last set is cut into 3″ rounds. Save the cake scraps! They’ll come into play later in this recipe.

    At the end of all that trimming, you’ll have graduated layers to work with. Now, if you wanted to skip the paper cone-making, you could. Just fill, stack, and frost this cake upright – layered just as you see it here. And use Swiss meringue buttercream to spackle the gaps and create an organic tree shape. But before you decide, read more to see how I created the patisserie-inspired cone shape.

    The Tree Top.
    Remember those cake scraps? Discard the crusty bits and crumble the soft cake scraps in a bowl. Add a little vanilla Swiss meringue buttercream and mix together. This ‘cake pop’ mix is packed into a sugar cone and helps to form a perfect (and sturdy!) tree tip. Refrigerate the cone, and save the extra cake pop mix, because you’ll use that later as well.

    Make the paper cone mold.
    How many times have I purchased expensive molds for desserts? Too many! It can get quite costly. I suppose that was one of the reasons that Martha’s manila folder technique appealed to me so much. I was also inspired by Laduree’s macaron and truffle towers. They are so beautiful, and so quintessentially ‘patisserie’. Even if I’d wanted to buy a 16″ tall mold for this meringue Christmas tree cake, I couldn’t. They are simply not available.
    To make the cone, purchase a new (unused) standard size (22×28 or 24×30 inch) piece of poster board. Roll it into a cone shape and secure with clear packing tape. Tape any parts of the spiraled edge inside of the cone down with more packing tape. Measure the cone from the tip down to 16″ and trim the bottom. The opening should be around 6.5 to 7″ in diameter.

    Assembly.
    To fill the cone, get a tall stock pot and fill it with soft tea towels – or even crumpled aluminum foil. Turn the paper cone upside down and put it inside the stock pot. Arrange the towels or aluminum foil on either side of the cone, so that it stands firmly upright.
    Begin the assembly by piping about 4 inches of Swiss meringue buttercream into the tip of the cone (this recipe make a large batch of buttercream – you’ll need it!). Then, insert the filled sugar cone into the tip, squeezing some of the frosting around it as you push it in. Next you’ll pipe a ring of buttercream around the edge of the ice cream cone, and pack some of the reserved cake pop mixture on top. You’ll use just enough of the cake pop mixture to create a layer with a top surface area of about 3″. Which is the size of the smallest cake layer. Next, you’ll add a 3″ cake layer, pipe a ring of buttercream around the edge, and fill it with raspberry jam. Repeat the process using the other cake layers, piping and filling and stacking until all of the layers are used.

    Refrigerate!
    Swiss meringue buttercream stiffens significantly in the refrigerator, and we’ll use this to our advantage! Transfer the filled cone (still upside-down) in the pot to the refrigerator. Let it chill for 2 hours minimum. When it comes time to unmold, turn it upright onto a plate and use sharp scissors or an x-acto knife to cut the packing tape at the seams. Gently unfurl the paper, splitting the packing tape on the inside seams as you go. Store the cake in the refrigerator until you are ready to frost and decorate it.

    Make the Meringue Cookies
    The meringue cookie recipe is so simple and classic. I’d call it definitive – so much that I put it in my first cookbook. Whip up a big batch and pipe it on a large parchment-lined baking sheet (or two) in large and small star shapes. I also piped a few large and small kiss shapes, but I think the stars are my favorite. The large and small sizes will help you effectively fill almost every space on the cone. After you pipe the cookies, sprinkle on silver dragees for maximum sparkle.
    Although these cookies are quick to whip up, they require a low and slow bake time. So you may want to plan ahead for your oven to be occupied for 1.5 hours.

    Frost and decorate.
    As I mentioned earlier, the Swiss meringue buttercream recipe provided makes a large batch, and you’ll need every bit of it! You should have plenty enough leftover from assembling the cake to frost it, and to affix all of the meringues to the outside.
    I will include a short video here of the Swiss meringue buttercream-making process. It’s an old video, but many still find it helpful. (You’ll notice that Biscuit pug is a young pup in the video!)

    Here’s the finished cake! I tried all kinds of toppers for this cake – a gum paste star, some fringed Mylar cupcake picks, a Dresden crown. It wasn’t until the table was set, that prompted a simple but luxurious velvet blue bow topper with flowing ribbons down each side of the cake. Speaking of this table setting…

    DIY Block Printed Table Linens.
    Recently, my MIL gave me custodianship of her beloved Royal Sapphire dishes. I wanted to use them in a Christmas tablescape, but with less conventional holiday colors. I found a brilliant fuchsia tablecloth with pomegranate motif that would be eye-popping with the blue dishes. But it was a little too expensive and the pattern was a tad busy.
    I was talking about this to Rachel Ann, who is pretty much resident crafter for our craft blog Confetti Fix. Her college studies were focused on art and specifically print making. She offered to create some custom block printed linens in the same color, and with a pomegranate motif! I just adore how they turned out. And what’s better? She’s created an entire DIY of the process on Confetti Fix. It’s like a block printing 101 class for beginners. So if you’re interested in learning about this ancient and unique art form, then hop on over to read her post!

    The Little Things
    The entire table came together with some of the most brilliant fuchsia grocery store roses I’ve ever seen! They perfectly matched the table linen color. And these little Godinger place card holders deserve a mention, too. I’ve used and reused them many times now. Little things like this feel special, and make a big impact.

    For the record, and contrary to what this image shows, cutting this cake should start at the top. Slice the top off crossways where the cake pop portion ends. Then, the remaining layer cake can be cut into pieces.

    This cake is such a delight to eat! The two meringue elements of Swiss meringue buttercream and crunchy meringue cookies keeps this confection light. The cake is moist with a sour cream tang, and tart raspberry jam is a sharp foil for so many creamy elements. I couldn’t resist adding pomegranate arils as garnish, and to match the pomegranate table linens.
    I’ve really enjoyed continuing this edible centerpiece tradition. If you’d like to see others, here’s my White Birch Yule Log Cake, Ruby Chocolate Truffle Tower, Gingerbread Star Cookie Tree and Black Forest Buche de Noel. Happy Christmas!

    Meringue Christmas Tree Cake

    Heather Baird

    This festive holiday cake really makes a statement with its height and glittering meringue decorations. The cake layers are assembled in a somewhat unconventional way, using a piece of poster board formed into a cone shape. There are several steps to this cake, but it’s not difficult to make. It may look stately with its towering height, but it requires only four 6-inch round cake layers to achieve. Use your favorite raspberry jam as filling. Be sure to refrigerate the cake well to set the buttercream. This cake should be cut slightly chilled. Slices can also be served chilled, or at room temperature.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 2 hours hrsCook Time 2 hours hrs 40 minutes mins2 hours chill time 2 hours hrsTotal Time 6 hours hrs 40 minutes mins

    Course DessertCuisine American

    Servings 10

    Equipment6×2-inch round cake pans (4)Kitchen-dedicated shears or scissors22×28 or larger poster boardClear packing tapeparchment paperlarge closed star decorator piping tip
    Ingredients US CustomaryMetric White almond sour cream cake layers1 box white cake mix 15.25 oz. 1 cup all-purpose flour1 cup granulated sugarPinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 teaspoon almond extractFilling2 cups raspberry jamSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 tablespoon almond extract1/4 teaspoon fine grain saltSmall dab royal purple soft gel food color optionalAssemblyReserved cake scrapsSugar coneMeringue cookies6 egg whites1/8 teaspoon cream of tartar1 ½ cups fine grain granulated sugar or caster sugarSmall silver dragees1/3 cup pomegranate arils for garnish optional
    Instructions Cake layersPreheat oven to 350°F. Grease and flour four 6×2-inch round cake pans.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, eggs and extracts. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again.Divide the cake evenly between the pans. Bake for 25- 35 minutes, or until the cake springs back in the center when pressed.Turn out the cakes on a wire rack to cool completely.Using a serrated knife or leveler, torte each cake horizontally so that you have eight 6-inch cake layers.Next, trim two of the layers to 5-inches, another two to four inches, and another two to 3-inches. Leave one set of 6-inch cake layers as-is (untrimmed). Save all the cake scraps in a bowl and cover with plastic wrap; reserve for later use.Chill the cake layers in the refrigerator to firm them, about 30 minutes. Meanwhile, make the Swiss meringue buttercream.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the almond extract and salt. To whiten the frosting, add just a tiny dab of royal purple gel food color to the buttercream and mix to combine. This will color correct some of the natural butter yellow tinge of the finished buttercream.Transfer the buttercream to two large disposable piping bags with a 1” hole snipped in the tips.Assemble the cakeCrumble the reserved cake scraps in the bowl and remove any hard or crust bits. Add Swiss meringue buttercream 1 tablespoon at time, mixing well to form a cake pop mixture that holds together and packs well. Completely fill the sugar cone with the cake pop mixture, and cover the remaining mixture for later use.Make a tall cone shape using the poster board and secure the outside seams with packing tape. Trim it to 16” tall. The bottom opening should be about 6.5 inches in diameter. If your opening is larger or smaller, remove the tape and twist the cone so the bottom opening is 6.5-7 inches in diameter. Close all seams on the outside of the cone with packing tape, and do the same on the inside. The interior also needs to be perfectly smooth for a flawless cone shapeMake room in your refrigerator for a 16” tall cake.Use a tall stock pot in which to place the cone upside-down, and pad the bottom of sides of the pot with tea towels or crumpled aluminum foil. The cone should be firmly standing upright with the open end toward the sky.Pipe about 4” of buttercream into the tip of the cone. Press the filled sugar cone into the buttercream until the frosting squeezes around the sugar cone. Pipe in a little more buttercream to cover the sugar cone. Pack the remaining cake pop mixture into the cone firmly. Pipe in a thin layer of buttercream to cover it. Place a 3” cake layer on top of the piped frosting. Pipe a ring of buttercream around the edge of the cake layer and fill with a thin layer of raspberry jam. Top with a second 3”inch cake layer pipe another ring of buttercream around that cake layer and fill with raspberry jam as before.Continue this process with the 4” cakes, 5” cakes, and 6” cakes. The cake layers should come to the top of the open end of the cone, or within 1-2” of the opening (it doesn’t need to be exactly 16” tall). If the cake has to travel, dowel the cake ¾ of the way through the center of the cake to secure all the layers together.Transfer the upside-down cone in the pot to the refrigerator and chill for 1 hour. Remove the cone from the pot and turn upright onto a serving plate. Refrigerate the unmolded, upright cake for another hour.Carefully unmold the cake by cutting the tape seams on the outside with an x-acto knife or sharp scissors. As you unfurl the poster board cone, snip the inside tape seams as the appear. Gently remove the unfurled poster board from the cake. Transfer the cake to the refrigerator while you make the meringues.Meringue cookiesPreheat the oven to 170°F. Line two or more large cookie sheets with parchment paper. Fit two or more large pastry bags with a large closed star decorator piping tip.Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy. Add the cream of tartar. Start the mixer again and continue to beat the egg whites.Once the egg whites form soft peaks increase the speed to high and gradually add the sugar, a little at a time. Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 6 minutes. To make sure the sugar has completely dissolved, rub a bit of the meringue between two fingers to see if any granules of sugar remain. If grains are present, continue to beat the meringue until the sugar has fully dissolved.Spoon the meringue into the prepared piping bags. Pipe meringues of large and small sizes onto the lined cookie sheets. Sprinkle meringues with the silver dragees before baking.Bake for 90 minutes, turning them halfway through the cooking time to ensure even cooking. When the meringues are done, they should be dry to the touch. You can remove them from the oven, or if time permits, turn off the oven and let them stand inside the oven until the oven cools completely. When cool, you should be able to lift the cookies easily from the parchment sheet.Decorate the cakeApply a thin coat of the leftover Swiss meringue buttercream all over the chilled cake. Starting at the bottom of the cone, apply the meringue cookies, using the larger ones first, around the circumference of the cone.Work your way up, using buttercream as needed as adhesive to the backs of the meringues, and fill in gaps using smaller meringues. It’s okay if not every space is filled, and you can still see some of the smooth white buttercream between the meringues.Store the decorated cake in the refrigerator until ready to serve.To serve the cake, cut the top 1/3 of the cake away, just below the cake pop layer, and place it on a plate to the side (you may ask guests if anyone wants the sugar cone tip!). Slice the remaining layer cake into thin, tall pieces. You may divide one tall piece into two at a buttercream layer.Garnish cake slices with pomegranate arils, if desired.
    Notes
    Winter is the perfect time to make meringue cookie because of the dry atmosphere. Avoid making meringues in humid weather.
    I used a tiny drop of royal purple gel food color to cancel the slight yellow tinge in the buttercream. If you do this, only use a tiny drop, and remember that food color intensifies over time. If used correctly, the addition of purple makes a wintry (or wedding) white buttercream that matches the meringue cookies.

    Keyword christmas cake, christmas tree cake, cone cake, holiday cake, meringue cake, meringue Christmas tree cake, meringue cookie, seedless black raspberry jam, silver dragees, swiss meringue buttercream, WASC, white cake mix

    You may also enjoy: LEGGI TUTTO

    consigliato per te

    • in Recipes

      Chocolate Orange Yule Log Crepe Cake

      ha scritto per te

      Citrusy orange flavor adds holiday sparkle to this Chocolate Orange Yule Log Crepe Cake. Marmalade, whipped cream, and orange ganache-filled crepes are wrapped in a chocolate Swiss roll sponge.

      I couldn’t let the season pass without enjoying one of my favorite Christmas baking projects – the yule log cake, a.k.a. Bûche De Noël. It’s something I look forward to each year. Earlier, in spring, inspiration struck when I was browsing a confectioners’ periodical. I saw a sponge roll with crepes wrapped inside. It reminded me a little of tree rings. I knew I had to try the technique for myself. And I just knew it would make a fantastic looking yule log cake.

      With just a picture (and no recipe or instruction) I cobbled together my favorite tried-and-true cake elements. The Swiss roll sponge from my Pumpkin Swiss Roll Cake made a wonderful base for wrapping up all the other elements.

      A shortcut.
      If you’re feeling short on time from all the holiday hustle and bustle (I am) I’d like to recommend purchasing crepes ready-made from the grocery store. They can be found at most US grocery stores in the produce department. Sometimes they are placed alongside plastic clamshells of berries to encourage berry-filled crepe assembly at home. However, if you have time for scratch-made crepes, you’ll find the ingredients and instructions in the notes of this yule log recipe.

      Assemble the crepe center by smearing on a thin layer of orange-chocolate ganache on a crepe. Roll it up!

      Continue by rolling the first crepe into a second ganache covered crepe. Keep going until all the crepes and rolled up and you have a crepe baton.

      Assembly.
      Unroll the swiss sponge after it cools and cover it with prepared marmalade. Then, add a layer of homemade whipped cream on top. Spread it out evenly. Next, roll the crepe baton into the sponge. Refrigerate the roll until set. Which means the crepe center and whipped cream will firm up.

      White bark covering.
      Roll out some ready-made white fondant for the covering . A tree bark silicone fondant mat makes a beautiful bark impression in the fondant, which is what I used. Although sugar paste is my preferred covering for this cake, I understand that some people prefer buttercream. Double the orange buttercream recipe provided, and you’ll have enough to cover and decorate the cake’s entire exterior.

      Pipe a wavy line of buttercream on the top center of the cake using a large petal piping tip. Add some chopped toasted almonds around the sides of the cake for a ‘woodchip’ garnish.

      Seeing stars!
      Use this bartender trick I picked up while doing some freelance work food styling cocktails. Peel the skin off of an orange in one or two large pieces. Use mini fondant or cookie cutters (metal, plastic is too flimsy) to stamp out shapes from the peel. It’s such a pretty and natural garnish. Place the stars upright in the buttercream on top of the cake.
      Chocolate Orange Yule Log Crepe Cake

      The marmalade and whipped cream together help keep the chocolate Swiss sponge moist, and the crepe center has such a nice multilayered texture. The dynamic duo of chocolate and orange together evokes the essence of a special holiday. It has garnered much praise from all who have tasted it!
      Related recipe: Chocolate Mocha Yule Log Cakes

      Chocolate-Orange Yule Log Crepe Cake

      Heather Baird

      Rich chocolate Swiss roll is filled with orange marmalade, whipped cream, and a ganache-filled crepe center. It’s a delicious holiday centerpiece with bright citrusy flavor. Busy holiday cooks will appreciate using ready-made crepes from the grocery store in this recipe. You can usually find them in US grocery stores in the produce section next to the strawberries. If you’d rather make crepes from scratch, or just can’t find them ready-made, then see my crepe recipe in the notes section of this recipe.I use fondant to cover this cake, but you could use white (untinted) buttercream instead. If you use buttercream, use a small offset spatula to make long striations in the frosting, mimicking tree bark.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 12 mins2 hours resting 2 hrsTotal Time 2 hrs 42 mins

      Course DessertCuisine American

      Servings 8 people

      EquipmentBark motif fondant matRolling Pindisposable piping bagLarge petal decorator piping tipSmall star cookie cutters, 1/2 inch and 3/4 inch
      Ingredients US CustomaryMetric Swiss roll4 large eggs3/4 cup granulated sugar1 tablespoon oil2 tablespoon buttermilk1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup dark cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/4 cup powdered sugarGanache-filled crepes1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon orange liqueur or 1/2 teaspoon orange extract10 ready-made crepes 10-inches roundFillings1/2 cup prepared orange marmalade1/2 cup heavy cream2 tablespoons granulated sugarFondant covering and buttercream1/2 lb. white fondant ready-madePowdered sugar for dusting1/2 cup unsalted butter3 cups confectioners’ sugarMilk or cream to thin buttercream if needed1 teaspoon orange extractToppings and garnishPeel of 1 orange removed in one large piece1/2 cup chopped almonds toasted
      Instructions Swiss rollTo make the cake, preheat oven to 350°F. Butter 15×10-inch jelly roll pan and line with parchment paper.Place eggs in large bowl; beat using electric mixer on high speed 5 minutes. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.Sprinkle a tea towel with powdered sugar and rub sugar into towel with your hands. Immediately turn cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, beginning at the narrow end. Place rolled cake on a wire rack, seam-side down, and let cool completely.Ganache filled crepesCombine the chocolate and cream in a medium microwave-safe bowl. Heat for 1 minute at 100% power. Let the mixture set for 1 minute then whisk together until smooth. Whisk in the orange liqueur. Refrigerate until thick but still spreadable, about 10 minutes, stirring intermittently.Lay one crepe on a work surface and spread a thin layer of ganache over the entire surface. Roll the crepe up jelly roll style. Spread a second crepe with ganache; set the first rolled crepe at one edge of the second crepe and roll up. Repeat this process until all of the crepes are rolled up. Lightly cover with plastic wrap and set aside.FillingsStir the marmalade until loosened; set aside.Beat the heavy cream on medium-high in the bowl of an electric mixer. Gradually add in the sugar. Beat until the mixture is whipped thick and spreadable.Unroll the Swiss roll cake. Spread the marmalade over the surface. Add the whipped cream over them marmalade and spread until even. Place the crepe roll at the most curled end of the cake and roll up. Place the cake on a serving platter. Refrigerate until chilled and set, about 30 minutes. When the cake is chilled, trim away 1 1/2 -inch slices from each end of the cake so the crepe center is revealed.Fondant and buttercreamDust a work surface with powdered sugar. Knead fondant well and roll to 1/2 inch thickness. Place the fondant on top of a dusted woodgrain impression mat. Use your fingers to press the fondant into the mold, then use a rolling pin to even the surface. Flip the piece over and trim the excess fondant away. Repeat this process once so that you have two wood grain fondant pieces.Remove the cake from the refrigerator. Lightly brush the surface with water so the fondant will stick to the surface. Lay one fondant piece over the cake, lining up the edge with the edge of the cake. Add the second piece so that it touches the edge of the first piece; trim away the excess. There may be a visible line between the two pieces, this is normal.Cream the butter in the bowl of an electric mixer. Add the confectioners’ sugar and mix again until combined. If mixture is thick, add milk or cream to thin to piping consistency. Beat in the orange extract. Beat on high speed until the buttercream is almost white. Transfer the frosting to a piping bag fitted with a large petal tip.Pipe a dollop of buttercream on your finger and fill the visible line between the fondant pieces on the cake, if needed.Pipe and undulating line on top of the cake starting from the designated ‘back’ to the front of the cake. Position the piping tip with the thinnest edge pointed toward the sky as you pipe.Toppings and garnishUse the star cutters to stamp shapes from the orange peel. Place the stars standing upright in the buttercream on top of the cake. Garnish with chopped almonds around the edge of either side of the cake.Refrigerate the cake until set, 10 minutes. Cover loosely with plastic wrap and store in the refrigerator until ready to serve. Bring the cake to room temperature before serving.
      NotesHomemade crepe recipe
      4 tablespoons unsalted butter, melted
      6 large eggs 1 cup whole milk
      1/2 cup heavy cream
      1/2 tsp vanilla
      1 cup all-purpose flour
      1/8 tsp salt
      1/4 cup confectioners’ sugar
      Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
      Brush a 10 -inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter.
      Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.
      Repeat process until all crepe batter is used. If the crepes start to cook before you can get the entire bottom of the pan coated with batter, then reduce the heat to medium-low. Allow the crepes to cool completely.
      Orange garnish tip:

      After stamping out the shapes from the orange peel, place the stars in a zip-top bag and store in the refrigerator until ready to decorate. The orange peel will dry out if left uncovered at room temperature, and the ends of the stars will curl slightly. 

      Keyword american buttercream, black fondant, candied orange peel, crepe cake, orange buttercream, orange marmalade, orange whipped cream, swiss roll, yule log cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cranberry Spice Layer Cake with Cream Cheese Frosting

      ha scritto per te

      Cranberry Spice Layer Cake has all the flavors of the holiday wrapped up into one cream cheese-frosted confection.

      I’m hosting Thanksgiving this year, which puts me right in my element. I just love planning a big holiday feast for my family and friends. This is the first time I’ve hosted in years, as it’s usually held at my parent’s home. But since my dad had a stroke last July, my folks already have plenty on their plates. (He’s in rehab, on the mend, and we couldn’t be more thankful!)
      So, with the 2022 Turkey Day baton passed to me, I’m planning the menu well in advance. This cake is the most recent from the test kitchen, and it’s a winner! Truly. Every bite is filled with flavors of fall and winter holidays. I believe this cake recipe could be your go-to for both Thanksgiving and Christmas Day dinners – perhaps beyond!

      The cake batter.
      Forget any preconceived notions about what a spice cake should be (such as dark, molasses-rich, and hotly spiced). This batter is light – both in color and flavor. Buttermilk gives this fluffy batter tang while suspending ground cinnamon, ginger, and nutmeg throughout.

      The cranberry filling.
      Start with 2 cups of cranberries – fresh or frozen (I used the latter) and stir them up with sugar, orange zest, orange juice, and a cornstarch slurry. Cook the mixture until the cranberries start to pop and a thick, shiny, slightly translucent filling is formed. Remove from the heat, and to the cooked mixture add more chopped cranberries. This addition gives the filling a touch more tart flavor. Finish it by stirring 2 tablespoons of butter into the hot mixture.
      The butter adds richness and silky texture – don’t skip this step!

      Transfer the filling to a bowl and let it cool, then place plastic wrap on the surface of the cranberry filling, wrap, and refrigerate until well chilled.

      Build the cake.
      Begin with a spice cake layer, then pipe a ring of cream cheese frosting around the outer edge. (This is the same frosting from my family’s favorite Italian Cream Cake). Place half of the filling inside the ring and spread evenly.

      Apply more cream cheese frosting the cake’s exterior and spread evenly. Chill the cake well – the frosting should be firm for the next steps.

      A little sparkle, and some piping too!
      Ok – so, this can be an optional step, but it’s so pretty – especially for Christmas. Coarse crystal sugar gives the cake’s exterior a glittering, almost snowy appearance. Spray the set frosting with a little sugar syrup and then pat on the sugar with your hands. Be sure to watch the video at the end of this post to see how it’s done. You can also roll the cake in the sugar, which can be seen in action in the video here in my Peach Ring Cake post.
      Pipe some simple scroll work on top using the remaining frosting and a small closed star piping tip (such as Wilton #32). It doesn’t have to be elaborate. Just do a few cursive-inspired swirls.

      I opted for simple, natural-looking decors. Fresh cranberries, candied orange peel, and fresh rosemary sprigs all are easy to place around the top edge of the cake without a lot of fuss. And it gives the cake loads of holiday appeal!

      The cranberry filling gives balance to the sweet cream cheese frosting. And there’s just enough warm spices in the cake batter to make this confection feel nice and cozy.

      I’m just so excited to share this Cranberry Spice Layer Cake with all of you – I only wish I could hand out slices personally!

      Cranberry Layer Cake with Cream Cheese Frosting

      Heather Baird

      Say hello to your new favorite holiday cake! Light buttermilk spice cake layers are filled with tart cranberry filling and covered with cream cheese frosting. The coarse sugar coating can be optional. It adds a wintry touch to the cake, and sugar crunch. Fresh or frozen cranberries can be used for this recipe. If using frozen, thaw them before using in this recipe.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hr 15 minsCook Time 55 mins4 hours chilling 4 hrsTotal Time 6 hrs 10 mins

      Course DessertCuisine American

      Servings 12

      Equipment3 8 inch round cake pansmicroplane or zester2 disposable piping bags1 small star piping tipkitchen dedicated spray bottle optional
      Ingredients  Cranberry filling2 1/2 cups fresh or frozen whole cranberries divided1 cup granulated sugar1 tablespoon orange zest from 1 orange3 tablespoons freshly squeezed orange juice from 1 orange2 tablespoons cornstarch2 tablespoon cold water2 tablespoons unsalted butterCake layers1 cup unsalted butter at room temperature2 cups granulated sugar4 large eggs at room temperature3 cups all-purpose flour2 teaspoons baking powder1 teaspoon fine grain sea salt or table salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 1/2 cups buttermilk at room temperature1 teaspoon vanilla extractCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar 2 lbs.2 teaspoons vanilla extractDécors2 tablespoons clear corn syrup2-3 tablespoons water1 cup coarse crystal sugar1/2 cup whole fresh cranberries12 pieces candied orange peel about 1/4 cup2 large stems fresh rosemary
      Instructions Cranberry fillingChop 1/2 cup of the whole cranberries and set aside.Place the remaining 2 cups of cranberries, the sugar, orange zest, and orange zest in a medium saucepan. In a separate small bowl stir together the cornstarch and water. Add the cornstarch mixture to the pan and stir.Cook over medium heat until the cranberries begin to pop and the mixture bubbles (about 5-6 minutes). When the mixture is thick, shiny, and translucent, add the 1/2 cup chopped cranberries and the butter to the pan. Stir until the butter is melted. Let cool about 30 minutes, then transfer to a bowl. Cover the filing with plastic wrap touching the surface (see video) and refrigerate until set, 4 hours or overnight.Cake layersPreheat the oven to 350F. Coat three 8-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, beat the butter until creamy. Slowly add in the 2 cups of sugar while the mixer runs. When the mixture is light and fluffy, add the eggs 1 at a time.In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add this mixture to the creamed mixture alternately with the buttermilk, beating on low speed. Begin and end with flour. Finally, mix in the vanilla extract.Divide the batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Turn the cakes out onto wire racks and cool completely before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined.Remove about 1/2 cup of the frosting to a piping bag fitted with a small star tip. Fill a second piping bag with frosting, fitted with a 1/2-inch round piping tip (or just snip a 1/2 inch hole in the bag with scissors). Cover any remaining frosting in the bowl with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Pipe a ring of frosting around the top edge of the cake. Fill the circle with half of the cranberry filing. Stack another cake layer on top and repeat the process, using the second half of the cranberry filling. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Chill until set, about 1 hour.DécorsAdd the corn syrup and water to a small kitchen-dedicated spray bottle, screw on the top and shake to mix. Spray set frosting surface all over with the sugar syrup. Let stand 2 minutes to get sticky. Gently pat the coarse sugar onto the cake on all sides and the top. Lightly brush away excess sugar from the top of the cake.Using the reserved piping bag fitted with the star tip, pipe a looping scroll of frosting on the top edge of the cake. (I can best describe as free-hand cursive-inspired loops, see video.) Sprinkle the scroll work with leftover coarse sugar.Arrange fresh cranberries, orange peel, and little tufts of fresh rosemary around the scroll work on top of the cake.Store the cake in the refrigerator. Bring the cake to room temperature before serving.
      Notes
      The cake layers can be made in advance and frozen. Wrap the layers well in plastic wrap and place them in freezer bags with the air removed.
      If you don’t have a spray bottle handy to apply the sugar syrup, mix the syrup and water in a bowl and apply it to the set frosting with a pastry brush.
      The candied orange peel I purchased came in chunky strips, so I cut them down with a paring knife to finer ribbons. I recommend doing this if your candied peel is also quite thick.

       
       

      Keyword buttermilk cake layers, christmas cake, cranberry filling, cream cheese frosting, spice cake, thanksgiving cake

      You may also enjoy: LEGGI TUTTO