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Noel Cake

Author: Delia // Category: ,
Picture of Noel Cake Recipe

Ingredients

Cake:

  • 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
  • 2 (19.5-ounce) boxes chocolate cake mix (recommended: Betty Crocker)
  • or
  • Store-bought un-iced cakes: 2 (10-inch) chocolate cakes, 2 (8-inch) spices cakes, 2 (6-inch) chocolate cakes, and 1 jumbo chocolate cupcake (top cut off)

Icing:

  • 4 (16-ounce) containers creamy white frosting (recommended: Betty Crocker)
  • 1 (1-fluid ounce) bottle green food color (recommended: McCormick)

Decorations:

  • 1 cup white chocolate chips
  • 4 drops green food coloring
  • 1 sugar cone
  • 1 (6.4-ounce) can white decorating icing (recommended: Betty Crocker-Easy Flow)
  • 1 package red licorice whips, 6 cut into 6-inch lengths, 6 cut into 8-inch lengths, and 6 cut into 10-inch lengths
  • 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker-Easy Flow)
  • 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker-Easy Flow)
  • 16 birthday candles

Cake:

Directions

Mix and bake 2 (8-inch) cake layers according to spice cake package directions. Cool completely.

Mix the 2 boxes of chocolate cake together according to package instructions. Bake 2 (6-inch) and 2 (10-inch) cake layers and 1 (7-ounce) ramekin. Cool completely.

Cone Tree:

In a medium bowl combine white chocolate and 4 drops of green food coloring. Place bowl in microwave and heat at 50 percent power in 20-second intervals until white chocolate is melted and smooth. Dip the sugar cone into the chocolate and spin it around so that it is evenly coated. Remove from bowl and

let excess chocolate drip off. Place on a plate lined with waxed paper and let dry.

Assembly:

In a large bowl stir together frosting and about 10 to 12 drops of green food coloring. The icing should be a pale green color. If too light in color, add a few more drops of food coloring. Transfer the icing to plastic releasable bags or a pastry bag. Cut 1/2-inch off the corner of the plastic bags and set aside.

Cut off the top of each layer so that it is flat and even. To assemble cake, place 4-inch by 12-inch strips of parchment paper around the edge of the cake plate or stand. Place 1 (10-inch) cake layer on cake stand on top of the parchment paper. Spread a layer of frosting and top with remaining 10-inch layer. Frost cake with icing.

Place 1 (8-inch) layer on cardboard cake round. Spread an even layer of frosting and top with remaining 8-inch layer. Frost cake with icing and place on top and in the center of the frosted 10-inch cake.

Place 1 (6-inch) layer on a cardboard cake round. Spread with a layer of frosting and top with remain 6-inch layer. Frost cake with icing and place on top and in the center of the frosted 8-inch cake.

Place the small cake that was baked in the 7-ounce ramekin (or the jumbo cupcake) on top of the 6-inch layer and frost with the icing. Place the cone tree on top.

To decorate the cake, first carefully remove the parchment paper from underneath the bottom layer. Using the can of white decorating icing fitted with the star tip make small rosettes around the top and bottom edge of each cake tier and the bottom of the cone tree. Place a small rosette at the top of the cone tree.

Drape the licorice whips like "garland" around the bottom 3 cake tiers using the 6-inch lengths for the top layer, the 8-inch lengths for the middle layer and the 10-inch length for the bottom layer. Using the yellow icing can fitted with a star tip, pipe rosettes where the garland strands meet. Place 1 small rosette on top of the cone tree. Using the red icing fitted with the round tip randomly place small red dots around the cake. Place candles in the yellow icing rosettes between licorice garlands.

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Lemon Bundt Cake with Berry Rhubarb Glaze

Author: Delia // Category: ,
Picture of Lemon Bundt Cake with Berry Rhubarb Glaze Recipe

Ingredients

Cake:

  • 3 1/4 cups cake flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup sour cream
  • Finely grated zest from 1 lemon
  • 1/4 cup lemon juice
  • 2 tablespoons pure vanilla extract
  • 4 large eggs
  • 2 1/4 cups sugar
  • 3/4 cup vegetable oil

Glaze:

  • 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
  • 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry)
  • 1 to 2 tablespoons water
  • Pinch fine salt
  • 1/2 teaspoon pure vanilla extract

Directions

Special equipment: 10-cup bundt pan

Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead, glaze the day you plan to serve it.

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Nutty Orange Coffee Cake

Author: Delia // Category: , ,
Picture of Nutty Orange Coffee Cake Recipe

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons orange zest
  • 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
  • 1 (8-ounce) package cream cheese
  • 1/2 cup (1 stick) melted butter
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons fresh orange juice

Directions

Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

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Banana split

Author: Delia // Category: , , , ,
Banana split
Photography by Louise Lister

Ingredients (serves 1)

  • 1 banana, peeled, cut lengthways
  • 2 scoops vanilla ice-cream
  • 2 tablespoons chocolate sauce (see related recipe)
  • 3 pecans, chopped

Method

  1. Place banana slices on a plate. Top with scoops of ice-cream.

  2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.


Source

Super Food Ideas - April 2005, Page 22
Recipe by

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Whole orange cake

Author: Delia // Category: , , ,
Whole orange cake
Photography by William Meppem

Finish the Christmas feast with this beautiful whole orange cake. Fresh oranges 'rind' off this dessert beautifully!

Ingredients (serves 12)

  • 2 small (400g) oranges
  • 125g butter, melted
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • Orange zest, to decorate

  • Orange icing

  • 1 1/2 cups pure icing sugar, sifted
  • 10g butter
  • 2 tablespoons orange juice

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.

  2. Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

  3. Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.

  4. Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.


Source

Super Food Ideas - July 2010, Page 77
Recipe by

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Chocolate mousse cake

Author: Delia // Category: , ,
Chocolate mousse cake

This is the winner of this week's chocolate food fight. Don't forget to play food fight to choose next Friday's homepage recipe!

Ingredients (serves 4)

  • 500g dark chocolate
  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve

  • Coffee mascarpone

  • 200g mascarpone cheese
  • 2 tbs instant coffee
  • 2 tbs pure icing sugar

Method

  1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

  2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

  3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

  4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

  5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

  6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.


Source

delicious. - May 2002, Page 98
Recipe by

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Pavlova

Author: Delia // Category: , ,
Pavlova

Preparation Time

30 minutes

Cooking Time

90 minutes

Ingredients (serves 6)

  • 6 eggwhites
  • 1 1/2 cups (300g) caster sugar
  • 2 tsp white vinegar
  • 1 tbs cornflour
  • 300ml thickened cream
  • 2 kiwifruit, peeled, thinly sliced
  • 1 just-ripe mango, cheeks removed, peeled, thinly sliced
  • 2 passionfruit

Method

  1. Preheat oven to 120°C. Line an oven tray with baking paper.

  2. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined.

  3. Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven and leave, with the door ajar, to cool completely. Transfer to a serving plate. Use an electric mixer to whisk the cream in a medium bowl until soft peaks form. Spoon onto the top of the pavlova. Decorate the top of the pavlova with kiwifruit, mango and passionfruit pulp. Serve immediately.


Source

Notebook: - January 2010, Page 158
Recipe by

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