Day Recipe Food Community

October 9, 2009

Fancy Matcha Mini Cakes

Filed under: Recipes — Tags: , , , , , , , , , , — @ 8:11 am

matcha mini cakes 8

matcha mini cake 1

I love both the taste & the health benefits of Matcha tea. Not only do I enjoy drinking the tea but also baking with it – it is actually extremely versatile…why not give it a go? These little cakes are a gorgeous pale jade green colour & the extra sparkle on the top makes them perfect for a special occasion.

Makes 12-15 mini cakes

 

INGREDIENTS:

For the Mini Cakes

  • 1/2 cup margarine
  • 1 cup white granulated sugar
  • 1/2 tsp salt
  • 2 medium free range eggs
  • 2 cups self raising flour
  • 1.5 tsp baking powder
  • 1 lemon
  • almost 1/2 cup skimmed milk
  • 1.5-2 tsp matcha tea (Japanese green tea powder).

For the Buttercream Topping:

  • 1 cup homemade or store bought buttercream
  • 1 tsp matcha tea
  • 1/2 tsp bronze edible glitter
  • 1/4 tsp matcha tea

 

DIRECTIONS:

  1. Place the margarine, matcha tea, eggs and sugar in a mixing bowl. Using an electric hand held mixer beat the mixture until light and creamy.
  2. Finely zest the lemon and add to the bowl along with the baking powder and salt.
  3. Cut the lemon in half & squeeze the juice into a measurement cup, top up the lemon juice with the skimmed milk until you have a total of 1/2 cup of liquid.
  4. Pour the milk mixture into the bowl & whisk on high for a few minutes.
  5. Sift the flour & gradually add to the miture, mixing well until completely combined.
  6. Set the oven to 180c & allow the mixture to sit until the oven is preheated, preferably 10-15 minutes.
  7. Spoon the mixture into a muffin pan lined with paper cases (until two thirds full).
  8. Place in the oven & cook for 22 minutes – or until just set & springy to the touch.
  9. Once cooked, remove from the pan and allow to cool on a wire rack.
  10. Once cooled, beat the matcha tea into the buttercream until it is an even green colour and fluffy consistency.
  11. Spread a generous amount of the buttercream on top of each mini cake. Top with a sprinkling of matcha tea and the bronze glitter.

TIPS:

  1. You can increase the matcha tea in the mini cakes by 1/2 tsp or more if you like a stronger taste & deeper green colour.
  2. Try using lime instead of lemon for a slightly different citrus zing!
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July 14, 2009

‘Purple Rain’ Lemon Cake

Filed under: Recipes — Tags: , , , , , , , — @ 9:41 am

Inspired by Prince’s ‘Purple Rain’, here is a seriously delicious, moist & flavourful lemon cake. The purple rain here comes in the form of juicy fresh blueberries & tiny little poppy seeds. Serve with a cup of tea or freshly brewed coffee or even as a dessert with custard or ice cream!

purple rain lemon cake 2 
purple rain lemon cake 4
INGREDIENTS:
 
  • 8oz self raising flour
  • 8oz margarine
  • 6oz granulated white sugar
  • 3 free range eggs
  • 1 cup fresh blueberries
  • 2 large lemons or 3 medium lemons
  • 2 teaspoons baking powder
  • 1 teaspoon poppy seeds

 

 
DIRECTIONS:
 
  1. Heat the margarine in the microwave or in a pan until just starting to soften & melt. Beat the sugar and the margarine together until creamy then beat in the eggs.
  2. Add the flour and the baking powder and mix well to combine. You can sift these if you’re worried about lumps but it’s not essential to get a lot of air into the batter.
  3. Gently mix in the blueberries. Finely grate the lemon zest and add to the batter, stirring well.
  4. Finally, squeeze the lemons and stir the lemon juice into the rest of the ingredients.
  5. Pour into a well greased cake tin – I use a round 12″ cake tin to produce a large cake around 1.5″ in height.
  6. Bake in an oven preheated to 180c for 45 minutes.

 

 

TIP:

Finish the cake with a dusting of icing sugar or a generous helping of lemon drizzle icing (icing sugar mixed with lemon juice).

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June 23, 2009

“Three Milk” Cake with Rompope Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:55 am

Pastel des Tres Leches con Rompope

This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

Makes 10 to 12 servings.

INGREDIENTS

  • rompope syrup
  • 1 1/2cups rompope
  • 1cup evaporated milk
  • 1cup sweetened condensed milk
  • 1cup whipping creamcake
  • 5large eggs
  • 3/4cup sugar
  • 3/4cup cake flour
  • 6tablespoons (3/4 stick) unsalted butter, melted, cooled to lukewarmfrosting
  • 1 1/2cups chilled whipping cream
  • 3tablespoons sugar
  • 11-pint basket strawberries, halved
  • fresh mint sprigs (optional)
  • 11-pint basket strawberries, hulled, sliced

DIRECTIONS For rompope syrup:
Whisk all ingredients in medium bowl to blend. Pour half of liquid into heavy large saucepan. Bring to boil. Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes. Whisk in remaining half of liquid. (Can be made 1 day ahead. Rewarm just until lukewarm before using.)

For cake:
Preheat oven to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter and flour parchment. Whisk eggs and sugar to blend in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes. Remove bowl from over water. Continue to beat mixture until cool, about 6 minutes. Sift flour over egg mixture in 3 additions, gently folding in each addition. Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions. Gently fold into batter in large bowl, being careful not to deflate batter. Transfer batter to prepared pan.

Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes. Cool cake in pan 10 minutes. Turn cake out onto deep platter at least 2 inches larger than cake. Remove parchment paper. Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.

Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more. Invert cake onto another large deep platter. Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake. Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more. Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake. (Can be made 1 day ahead. Cover and refrigerate.)

For frosting:
Using electric mixer, beat cream and sugar in large bowl until peaks form. Spread frosting over cake. (Can be made 4 hours ahead. Cover and chill.) Garnish with halved berries and mint, if desired. Serve with sliced berries.

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Blackberry Jam Cake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 2:12 am

INGREDIENTS

  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks, beaten
  • 3 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1 teaspoon vanilla
  • 1 cup blackberry jam
  • 4 egg whites, beaten

DIRECTIONS Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and
gradually add sugar; add egg yolks. Sift together flour and spices. Add to
creamed mixture alternately with the buttermilk mixture. Add vanilla and jam.
Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or
Bundt pan in a 300° oven for 15 minutes, then at 350° for 15
minutes, and then at 360° for 30 to 40 minutes. Test with cake tester
before removing from oven. Remove from oven, unmold cake to a rack, and cool.

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June 22, 2009

Ashkenazic Sour Cream Coffee Cake (smeteneh Kuchen) Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 3:14 am

Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha (“accompanying the queen”) party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.

One 9-inch square or Bundt cake; 6 to 9 servings

INGREDIENTS

  • streusel topping:
  • 1/2 cup granulated or brown sugar, or 1/4 cup each
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
  • 1/4 cup (1/2 stick) unsalted butter or margarine, softened
  • 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
    batter:
  • 2 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter or margarine, softened
  • 1 cup granulated or brown sugar or 1/2 cup each
  • 4 large egg yolks, or 3 large eggs
  • 1 cup (8 ounces) sour cream or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest (optional) glaze (optional):
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla or almond extract
  • 1 to 2 tablespoons milk or water

DIRECTIONS 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.


2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs.If desired, stir in the nuts.


3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.


4. Spread half of the batter in the prepared pan.Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.


5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.


6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.Drizzle over the cake and let stand until set.


HINT: When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.


VARIATIONS
Single-Layer Coffee Cake: Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.


Fruit-Filled Coffee Cake: After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.


Cheese Coffee Cake: Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

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June 17, 2009

Mole Cake with Cherry-almond Ice Cream, Tamarind Anglaise, and Orange Caramel Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:10 pm

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Makes 8 servings.

INGREDIENTS

  • for the ice cream
  • 4 ounces cherries, pitted
  • 1 cup dry sherry
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 3/4 cup sugar
  • 1/2 fresh vanilla bean, split in half lengthwise and seeds scraped
  • 1/4 teaspoon almond extract
  • 1/2 cup toasted sliced almonds
  • 8 large egg yolks
    for the cake
  • 11 ounces bittersweet chocolate, such as hawaiian vintage chocolate
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/2 dried pasilla chile, seeded
  • 1/2 dried ancho chile, seeded
  • 10 tablespoons sugar
  • 1/2 tablespoon canela or 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons pumpkin seeds
  • 9 large eggs
  • 1/2 tablespoon pure vanilla extract
    for the tamarind anglaise
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks
    for the orange caramel
  • 1/2 cup sugar
  • 1 3/4 cups freshly squeezed orange juice

DIRECTIONS Preheat the oven to 300°F.


To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer’s directions (discard the cherries and almonds).


To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.


In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.


Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.


To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.


To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.


To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

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June 16, 2009

Apple Raisin Cake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:54 pm

“Richardson’s Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York,” says Ellen Wagner of Pittsford, New York. ” All the food is great, but the apple raisin cake is especially good. It’s so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?”

Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

Active time: 35 min Start to finish: 1 3/4 hr

Makes 12 to 16 servings.

INGREDIENTS

  • 3cups all-purpose flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2cups vegetable oil
  • 3large eggs
  • 1 1/2cups granulated sugar
  • 1/2cup packed light brown sugar
  • 1tablespoon cinnamon
  • 1/2teaspoon freshly grated nutmeg
  • 1tablespoon dark rum
  • 1teaspoon vanilla
  • 3cortland or empire apples, peeled and cut into1/4-inch dice
  • 1/2cup raisins

DIRECTIONS Preheat oven to 350°F and butterand flour a 12-cup bundt pan,knocking out excess flour.


Sift together flour, baking soda,and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixtureuntil just combined. Fold in apples and raisins and spoon batter into pan.


Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.


Cool cake in pan on a rack
10 minutes, then turn out onto rackto cool completely.


Cooks’ note:
• Cake keeps in an airtight container at room temperature 5 days.

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June 15, 2009

Golden Cake with Chocolate Sour Cream Frosting Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:26 pm

Watch everyone’s eyes open wide when you serve this big four-layer cake.


Active time: 1 hr Start to finish: 3 hr

Makes 12 servings.

INGREDIENTS

  • 3 1/2cups cake flour (not self-rising)
  • 1tablespoon baking powder
  • 3/4teaspoon baking soda
  • 1teaspoon salt
  • 2sticks (1 cup) unsalted butter, softened
  • 2cups sugar
  • 4large eggs at room temperature
  • 2teaspoons vanilla
  • 2cups sour cream
  • chocolate sour cream frosting garnish: brown sugar buttercream

DIRECTIONS Preheat oven to 350°F. Butter2 (9- by 2-inch) round cake pansand line bottoms of each with
rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.

Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to40 minutes. Cool in pans on racks10 minutes, then invert onto racks, remove paper, and cool completely.

Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.

Put 1 cake layer on a cake plate and spread with3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Cooks’ notes:


•Cake layers can be made 1 day ahead of assembling and kept, wrapped well in plastic wrap, at room temperature.


•Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.


• This batter can be baked in a 13- by9- by 2-inch pan 50 to 55 minutes; or in30 (1/2-cup) muffin cups about 25 minutes.


• We used 2 pastry bags, one fitted with an3/4-inch plain tip and the other fitted witha 3/4-inch ribbon (basketweave) tip, and couplers to decorate our cake, but it won’t be any less attractive or delicious if you decide simply to use candles.

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Old-fashioned Carrot Cake with Maple-cream Cheese Icing Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:34 am

Makes 8 to 10 servings.

INGREDIENTS

  • 2cups sugar
  • 1cup canola oil
  • 4large eggs
  • 2cups all purpose flour
  • 2teaspoons baking soda
  • 1teaspoon ground cinnamon
  • 1teaspoon ground ginger
  • 1/2teaspoon salt
  • 4cups finely grated peeled carrots
  • 1cup walnuts, toasted, chopped maple-cream cheese icing

DIRECTIONS Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.

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Spiced Sweet-Potato Cake with Brown Sugar Icing Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 10:32 am

Makes 12 servings.

INGREDIENTS

  • cake
  • 48-ounce red-skinned sweet potatoes (yams)nonstick vegetable oil spray
  • 23/4cups all purpose flour
  • 2teaspoons ground cinnamon
  • 1 1/4teaspoons ground ginger
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 2cups sugar
  • 1cup vegetable oil
  • 4large eggs
  • 1teaspoon vanilla extracticing
  • 1cup powdered sugar
  • 3/4cup (packed) dark brown sugar
  • 1/2cup whipping cream
  • 1/4cup (1/2 stick) unsalted butter
  • 1/4teaspoon vanilla extract

DIRECTIONS For cake:Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.


Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.


For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

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