Monthly Archives: December 2011
There are many of you who have been baking my rainbow cake here on Ingrid-Creates, and have provided some wonderful feedback. While some have had successes, there are a few of you who are having some difficulties with this recipe, so I’m going to share 3 of my top tips on making this cake easier to bake!
Tip # 1 Changing the egg ratios for less waste
Here is the basic cake recipe again, which I have altered, because I wanted to use some of the whole egg, instead of only egg white ;) So you’ll still get great colour results with two egg yolks added.
Recipe for rainbow layer cake (and White cake)
250g unsalted butter
2 1/2 cups sugar
1 teaspoon salt
3 teaspoons vanilla extract
3/4 teaspoon almond essence (you could also use lemon)
6 egg whites
2 whole eggs
2 1/2 cups milk
4 1/2 cups plain cake flour (don’t use self raising flour for this recipe)
2 1/2 tablespoons baking powder
1) Grease a spring form 18cm round tin and line with baking paper. Pre heat oven to 180 degrees C.
2) In a bowl stir together milk, egg whites and flavouring.
3) In another bowl, sift together flour and baking powder and salt.
4) In an electric mixer with bowl and paddle attachment, cream butter and sugar until light and fluffy. Add flour, the while the mixer is running, add liquid mix, once combined, turn speed to high and beat for 1-2 minutes.
5) Pour mixture evenly into 6 bowls. Add a 1/4 teaspoon or less of the colours I use Wilton’s food gel colours of red, leaf green, orange, yellow, blue and I mixed rose pink and blue to make purple; into the corresponding bowls, so that you have 6 separate colours. You get the most pure colour with these food colourings.
6) If you have two tins lined and ready to go, it will speed up the baking time. So you will bake each colour seperately. Pour in the mixture of one colour into the pan, flatten it out and bake for around 15-20 mins or until set, and a skewer comes out clean. Remove cake from oven , and pan and cool, then add next coloured batter and repeat process. Bake at 180C.
7) Allow all layers to cool completely before frosting.
Tip #2 – Save time, Bake less layers
The original cake I baked takes up to 6 hours from start to finish, once you include the baking time for all the cake layers. So when I baked this rainbow cake for my friend’s son, I only baked 5 layers of cake. Each layer was a little thicker, but I could put the batter into smaller tins, and bake two tins at a time.
Tip #3- Try this Easier Frosting!
While the white fluffy frosting in my original recipe is to die for…sometimes I don’t have the time to make it, and there has been one occasion where I got bad scrambled eggs! The day was humid, and it just didn’t work, no matter how long I kept beating it for. So in the previous cake and the cake in this picture below, I used my Secret White chocolate frosting which is super quick and easy to make. I get great results everytime! You can flavour it with different essences because the white chocolate taste is not very strong.
My Secret White chocolate frosting Recipe
180 g quality white cooking chocolate
70 g butter
1 large tablespoon honey (tones down the “white chocolate” taste) or a teaspoon of essence
1/3 cup sour cream
250g sifted icing sugar
Melt butter and white chocolate in the microwave on medium heat for 1- 2 minutes, stir to mix together. Add honey and icing sugar, and beat well with a whisk. The mixture should have cooled enough to add the sour cream. Keep beating until thickish in texture.
Happy Baking…let me know if these tips were useful!
Over the past two weeks I have been enjoying all of the artwork with Christmas themes which have been shared on facebook. So I have invited 13 artists and artisans to share their Christmas art works and a bonus how to video from Fiona Stolze, in porcelain painting, oil painting, decorative art, botanical painting, embroidery and more. I hope these artworks inspire your day…and maybe you’ll create a Christmas artwork yourself! The following artworks are in no particular order.
Silk painter and artist Fiona Stolze from Silk and Art
Porcelain from Artesana En Porcelana
Porcelain artist Brian O’Sullivan from Hillgrove Porcelain Ireland
Watercolourist Solveig Rimstad
Artist and designer Pablo da Luz
Figurative Artist Phil Beck
Decorative artist of Romantic style furnishings Debi Coules
Silk ribbon and embroiderer Ewa Kokowszka
Porcelain artist Patricia Zellmer from Art on Porcelain
Mother and daughter artists from Corilees Cottage, Donna Lee Parella and Corilee
Artist in Porcelain and other mediums, Mary Gosden
Botanical Artist Sigrid Frensen
Watercolourist Trevor Waugh
I just want to thank each of these artists who have shared their work, and if you enjoy their creations, please leave your comments below, and visit their websites or fanpages by clicking on the links, or share this blog post with your friends
I have had some requests on how I construct and assemble and decorate gingerbread houses. So last year I video taped my Christmas gingerbread house, and made a Video tutorial for Step by Step Gingerbread house (3 videos below):
At the end of the video are some pictures of gingerbread houses I made in previous years to give you some more ideas.
I love a good fruit cake at Christmas, but not everyone does :) And not everyone wants to eat the same thing every year…that’s me I’m talking about there! On every second year I’ll bake traditional Christmas cakes, and make trifles and so on, but this year, I’m baking a Christmas Bundt cake, with a platter of assorted biscuits (home baked of course!). Here is my recipe alternative for a fruit cake that has the essence of Christmas festive smells and flavours but without the heavy “fruit cake” body. The cake itself is a rich buttery cake, flavoured with eggnog, nutmeg, cinnamon and allspice and orange zest and it is strewn with rum soaked dried fruit and nuts. Yes, I do have SOME dried fruit including cranberries, currants and glace cherries, peel and flaked almonds which have been soaked in rum. You can use any dried fruits, so long as the total amount of fruit and nuts is equal to 3/4 cup- which isn’t too much, but it’s fruity enough for the festive occasion without being a fruit cake..you get what I mean! Lastly the whole cake is soaked in a rum and orange glaze. I have baked my cake in a Christmas bundt holiday wreath tin, but you could use any round tin and decorate with fondant icing or a butterscotch cream cheese frosting, or what ever icing you wish.
Alternative to fruit cake recipe
250 g unsalted butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sour cream
2 tablespoons grated orange zest (or use orange essence if you don’t have orange)
100g vanilla custard/pudding powder
3 cups of sifted self raising flour
1/4 cup dried cranberries
1/4 cup dried currants
1/4 cup dark rum or brandy
2 tablespoons candy peel
2 tablespoons chopped glace red cherries
3 tablespoons flaked almonds or chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup eggnog- if you can’t get this or don’t like it, then use 1/2 cup caramel or toffee sauce and 1/2 cup milk.
1) Soak the fruits and nuts in rum for 1 hour.
2) Preheat oven to 180C. Grease tin with some extra melted butter and dust tin with plain flour, shake off excess flour.
3) Cream butter until soft and fluffy, add sugar and beat until all incorporated and fluffy. Beat in sour cream and vanilla. Lightly whisk eggs and add to mixture a third at a time while still beating. Sift in flour, custard powder, cinnamon, salt, nutmeg and allspice. Beat until combined, add orange zest, and then adding eggnog a third at a time while the beater is still running until all the mixture is well mixed. Beat mixture on high for 1 minute, it should become lighter in colour. Add half of the batter into the tin, then mix the soaked fruit and nuts into the rest of the batter, and add to the top of the batter in the tin.
4) Put into preheated oven on the middle tray, and bake at 180C for 50 – 60 minutes. Test cake with a skewer to check if ready. Remove from oven and leave the cake in the tin for 10 minutes. Turn cake out onto a cake rack and brush on orange and rum glaze
Rum and Orange glaze
1/4 cup orange juice
2 teaspoons sweet rum
1/2 cup sugar
In a small saucepan, add sugar juice and rum, bringing to the boil. Stir well to ensure that nothing sticks. Allow to cool for 5 minutes, then brush onto warm cake, repeat this if there is enough glaze left over.
Let me know what you think about this alternative Christmas cake recipe. Check out the fan page (click the facebook button on top right corner of page), because I’ve been sharing quite a few alternative designs for Christmas cakes as I find them too! If you have a friend who you think would like this recipe, please share it with them too! Happy Christmas Baking!!