Christmas cake : Mini Christmas cake recipe

Enjoy the recipe of Mini Christmas cake ...

Ingredients :    

• 1 tbsp melted and sieved apricot jam     
• 200g marzipan     
• 300g white ready-to-roll fondant icing     
• gold or silver edible spray     
• edible gold balls     
• ribbon     
• 1 8cm-wide mini Christmas cake ,                                                                    taken from the centre of the Christmas wreath cake (see 'goes well with')

 Method :     

• Use apricot jam to glaze your mini cake. Cover using marzipan and 250g of the white ready-to-roll fondant icing.        

• Roll out another 50g icing and cut out snowflakes or stars using cutters - you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.

Christmas Cake : Simple snow sparkle cake recipe

Enjoy the recipe of Simple snow sparkle cake.It will make your Christmas more enjoyable.

Ingredients :    

• 400g white sugar cubes     
• 100g preserving sugar     
• 3 tbsp edible pearly balls     
• 1 egg white , lightly whisked     
• edible silver glitter  

You Will Also Need :     

• 1 20cm-wide Christmas cake (see 'goes well with')     
• ribbons     
• shop-bought decorations (optional)

 Method :     

• Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white - it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.     
•  Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

Christmas Cake : Shimmering forest cake recipe

Enjoy Shimmering forest cake recipe in your Christmas eve..

Ingredients :

TO COVER THE CAKE  

• 20cm/8inch round fruitcake     
• 3 tbsp apricot jam , 
• warmed icing sugar , for dusting     
• 750g natural-coloured marzipan     
• 750g white ready-to-roll icing  

TO DECORATE

• 500g white ready-to-roll icing     
• green food colouring paste     
• 200g icing sugar , plus extra for dusting     
• 2 Christmas tree cutters , 
• about 5cm and 10cm tall     
• 1 egg white     edible sparkles , 
• available from cookshops     
• green Smarties and silver chocolate buttons (optional)

 Method :    

• Cover the cake with marzipan and white icing. (See step 5 for more information).                                                                                                                                                                               
• Knead the ready-to-roll icing, then split into three balls. Leave one ball white, and knead a little green colouring into the other two to give two different shades of green. Roll out each ball to about 5mm thick on a work surface lightly dusted with icing sugar. Stamp out about 15 tree shapes using tree cutters, then leave to dry for a few hours or overnight.       
• Once firm, lift half of the trees onto a cooling rack. Combine the 200g icing sugar and egg white to make an icing, then drizzle it over the trees with a teaspoon. Scatter with edible sparkles and leave to dry again until solid.     
• Put a little icing on the back of each tree and press the trees around the edge of the cake, overlapping some to give a 3-D effect. Scatter the sweets over the top of the cake to finish. Can be iced up to a week ahead.     
• To cover a cake with marzipan, first brush the cake all over with a thin layer of warmed apricot jam. Dust the work surface with icing sugar, then roll out the marzipan evenly until you have a 5mm- 1cm thick round, about 40cm across for a 20cm cake. Lift over the cake, using a rolling pin to help, then smooth with your hands and trim off the excess. Leave to dry overnight or for a few hours. Lightly brush the marzipan all over with cooled, boiled water. Roll the icing out as you did the marzipan, then smooth with your hands, trim off the excess and leave to dry.

Christmas Cake Recipe :Cranberry-Cinnamon Cheesecake

Christmas is just coming after a few days. You already make your plan how to enjoy your Christmas eve. But without Cake we cannot think Christmas eve..

 

 

 

 

Ingredients:

1. 1-1/2 cups  HONEY MAID Graham Cracker Crumbs

2. 1-1/2 cups   sugar, divided

3. 1 tsp.  ground cinnamon, divided 

4. 1/4 cup  butter, melted

5. 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

6. 4 eggs

7. 1-1/2 cups   fresh cranberries (1/2 of 12-oz. pkg.)

8. 1/2 cup  water

9. 1-1/2 cups  thawed COOL WHIP Whipped Topping

How To Make It :-

1. HEAT oven to 325ºF.

2. MIX graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until well blended; press onto bottom of 9-inch springform pan.
 
3. BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
 
4. BAKE 55 to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
 
5. MEANWHILE, bring cranberries, water and remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
 
6. SPREAD cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

     

Video : How to Make Christmas Cake

We all love Cake.Its really tasty & delicious but fatty also.But our kids love it very much.We can make cake at our home.Enjoy the Recipe How to make a Christmas Cake..

Ingredients for Christmas Cake:

(18cm/7.09 inch diameter)
- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

- Soaking Syrup -

2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries
- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

 Let the cake cool down in the cake pan as it will keep the sponge cake moist.