cake baking for xmas?

Question

I want to bake a round cake for xmas, it dosent have to be the normal xmas cake.e.g fruit etc.But i need a reciepe, something that involves piping as im v intrested in designing my own cake with sugar craft.any good recipes let me know?

Answer 1

You only need a recipe for the cake itself, not for piping. When you decorate it, just be creative. Here's one anyway, you can incorporate your own piping.

Christmas Tree Cake

Pour batter for a white or yellow cake into a 13x9x2 in. pan. Sprinkle batter with 2 tbs. green sugar and 2 tbs. multicolored nonpareils. Swirl through batter with spatula. Bake as directed. Move from pan, cool.

Cover large tray or piece of cardboard with aluminum foil. Cut cake so there will be 3 triangles, one in the middle(right side up) 2 on the sides ( upside down) Take 8 oz. of white frosting and add 1-2 drops of green food color. Put the two smaller triangeles side by side on a tray to make tree shape. Frost and place the remaining triangle on top. Making strokes in the frosting to resemble tree branches.

Sprinkle cake with green sugar. Insert 3 candy canes in the end of the cake to make the trunk. If desired decorate with chocolate coated candies.

This basically tells you how to make the cake and the shape but once you do that you can really decorate it however you want. Like you would a real tree.

Answer 2

Christmas Cake Recipe

Ingredients

* Raisins 2-1/4 lb.
* Currants 1 lb.
* Dates, stoned and chopped 6 oz.
* Cooked prunes, stoned and chopped 4 oz.
* Almond flakes 8 oz.
* Butter 14 oz.
* Raw brown sugar 14 oz.
* Eggs 8
* Grated rind of 1 lemon and 1 orange
* Black treacle 1 tablespoon (Americans can substitute molasses if they can't find treacle)
* Flour 1 lb.
* Salt 1 teaspoon
* 1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
* Sherry 5 tablespoons

Instructions

Grease and line a 10 inch round cake tin with a double thickness of greaseproof paper. Wrap a double layer thickness of brown paper around the outside of the tin and secure with string. I usually make sure the paper is twice as high as the depth of the cake pan.

Combine the raisins, currants, dates, prunes and almonds in a large bowl. Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the lemon and or the black treacle. If the mixture looks like it is starting to curdle stir in a little flour. Mix together the flour, salt and spices. Fold the flour mixture and the fruit mixture into the batter mixture a little at a time alternating between the flour and fruit mixtures. Stir in the sherry and ensure everything is well blended.

Note that I have always done all of this by hand and the mixture gets very stiff and hard to work near the end - a strong wrist is required. Traditionally all the members of the family take turns in stirring the cake and each makes a wish while doing so. This last Christmas some friends who had enjoyed some of the cake the previous year decided to make some but they chose to use an electric mixer - at the end of the process their cake mix had a different consistency and the finished cake cooked a little differently as I did not taste their cake I can not say if there was a difference in taste.

Put the mixture into the cake tin being careful not to create any air holes and remembering to smooth the top surface before placing the cake in the oven. Bake in the oven at 300F for 1 hour and then reduce the heat to 275F and cook for a further 4 hours. If the top starts to overbrown then cover with greaseproof paper. When you remove the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. Occasionally unwrapping and treating with sherry or an alcohol of your choosing can ensure a moist flavourful cake but be careful not to overdo this and create a soggy cake! The cake will improve with keeping.

Five cakes prior to decorating. The cakes in front are a little overexposed from the flash and not really yellow in colour:-)

Decorating

The traditional method of decorating a Christmas cake is with almond paste or marzipan and Royal icing. You will need about 2 lb of marzipan to cover the cake. Place the cake on the cake plate on which it will be presented. Roll the marzipan out as thinly as possible and cover the top and sides of the cake. A thin layer of strawberry jam spread over the cake will help to 'glue' the marzipan to the cake.

To make the Royal Icing sift 12 oz. of confectioner's sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice. Brush the marzipan with a little egg white to help the icing stick to the cake then add the icing in a thin layer. The icing can be thickened if necessary with additional confectioner's sugar. A flat metal spatulla dipped in hot water will help to spread the icing but in general best results are obtained if the icing is 'worked' as little as possible.

In our family the cake has traditionally been decorated with a festive scene on top and a ribbon around the cake.

Answer 3

Christmas Cake Recipe

225 grams / 8 oz of butter
280 grams / 10 oz of soft brown sugar
6 eggs
350 grams / 12 oz of flour
2 teaspoons of baking powder
1 tablespoon of mixed spice
2 teaspoons of cinnamon
1 teaspoon of nutmeg
225 grams / 8 oz of raisins
225 grams / 8 oz of currants
450 grams / 1 lb of sultanas
115 grams / 4 oz of mixed peel
115 grams / 4 oz of whole almonds
115 grams / 4 oz of glacé cherries (red and green)
grated rind (zest) of 1 lemon or orange
4 teaspoons of sherry or brandy
Preheat the oven to 120°C, 250°F or gas mark ½. Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butterand sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3½ to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin.

Answer 4

between the recent baking silicone dishes will be ideal, even with the very undeniable truth that you ought to also use a buttered classic metal bake pan. do not line it with foil although, this is been those days stumbled on that baked potatoes in foil comprise intense stages of pollution, you ought to really assume that it consequences any nutrition baked in it. as well, butter continuously complements the flavour.