Carrot Apple Easter Cake

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Nothing beats a carrot cake for Easter dinner and this recipe is one I come back to over and over again even with a few tweaks here and there.

Yield/Serving: 3 – 6” round cakes plus 6 cakelets
Prep Time: 1 hour
Cook Time: approx. 35 – 40 min.
Difficulty level: Time-consuming

Ingredients
Carrot Apple Cake

• 2 ½ cups un-sifted all-purpose flour
• 2 ¼ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• ¾ tsp ground nutmeg
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 cup oatmeal crisp maple nut cereal, crushed
• 1 1/3 cup granulated sugar
• 1 tbsp pure maple syrup
• 1 ½ cup vegetable oil
• 3 eggs
• 2 cups carrots, peeled and shredded
• 2 granny smith apples, peeled and shredded
• 1/3 cup fruit mix, chopped
• 1/3 cup walnuts, chopped
• 1/3 cup pecans, chopped

Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 (250g) package cream cheese, softened
• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• Zest from 1 tangelo

Assembly
Carrot Apple Cake

1. Preheat oven to 350°F.
2. Trace out the shape of the pan on pieces of parchment paper.
3. Spray the pans with vegetable oil spray and place parchment paper inside the baking pan.
4. Using a medium sized bowl, combine flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, sea salt and cereal and mix and set aside.
5. In a large bowl beat sugar, maple syrup, vegetable oil and eggs.
6. Shred carrots and apples using a food processor.
7. Add the carrots, apples and fruit mix until just combined.
8. Incorporate the dry ingredients, using a whisk until just combined.
9. Mix in the nuts.
10. Pour the batter into the three pans and cakelet pans and cook for 35 to 40 minutes or until a cake tester inserted comes out clean.
11. Let cook in pans to cool and then let cool on a wire rack.
Whipped Cream Cheese Buttercream
1. Using and electric stand mixer with the whisk attachment, combine butter and cream cheese.
2. Add in confectioners’ sugar followed by vanilla extract and continue to mix.
3. Lastly add tangelo zest.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first layer on the bottom layer and spread some cream cheese buttercream frosting over top.
4. Then place the next layer over and spread more cream cheese buttercream frosting over top.
5. Place final layer over and cream cheese spread buttercream frosting over top and along the sides.
6. Place in fridge to let the crumb coat firm up some.
7. When crumb coat is firm using an offset spatula frost the cake entirely.
8. Decorate as desired. I made a swirl pattern on top; added some sprinkles and added some Easter coloured M&M’s.
9. Serve and enjoy.

Tips
• If you are making cream cheese buttercream omit 1/3 granulated sugar from the carrot apple cake, as there is enjoy confectioners’ sugar in the frosting to compensate. Otherwise, keep the full amount of sugar in.

Please Enjoy

My thoughts
Okay so I so love a carrot cake and adding in the apples was just perfect. This cake had a little bit of a Christmas cake feel with the nuts and fruit mix. I loved the amount of cream cheese in this frosting as it didn’t tasty too tangy and the tangelo flecks added a little extra something. I tried a new piping technique on top and it turned out wonderfully with a little bit of sprinkles scattered about. This recipe is really a process of love as it’s time-consuming; but so worth it.

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Carrot Apple Easter Cake - Candy Coated Culinista

Carrot Apple Easter Cake – Candy Coated Culinista

Advertisements

Christmas Coconut Cranberry Cake

Christmas Coconut Cranberry Cake – Candy Coated Culinista

This cake screams the Christmas and winter season and with a mix of tart and sweet it’s a must try.

Yield/Serving: 8-10; 3 – 6” cakes
Prep Time: 30 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
Cranberry Cake

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp coconut extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• ½ cup dried cranberries, roughly chopped
• ½ cup fresh cranberries, halved
• 2/3 cup coconut milk
• ½ can of jellied cranberry sauce (175 ml)
Coconut Buttercream
• 1 cup unsalted butter, at room temperature
• ½ jar of marshmallow topping (106 ml)
• 1 tsp coconut extract
• 1 cup confectioners’ sugar
• 1 cup unsweetened shredded coconut

Assembly
Cranberry Cake

1. Preheat oven to 350°F.
2. Line three 6” round cake pans and spray with cooking spray and then line with parchment paper and set aside.
3. Using an electric mixer with the paddle attachment; beat butter and sugar together until fluffy.
4. Add in eggs one at a time followed by coconut extract.
5. In a separate large bowl whisk together flour, baking powder, sea salt.
6. Add dried and fresh cranberries and mix into flour until evenly dispersed.
7. Add flour in 3 even portion into the butter mixture with 2 portions of coconut milk in-between until incorporated.
8. Split mixture in the three pans and slam on countertop removing air bubbles.
9. Place in oven and bake for 45 minute or until tops have just turned golden brown and a cake tester inserted comes out clean.
10. Let cool in pans for 40 minutes and remove from pans and place on cooling racks for 1 hour.
11. Pour cranberry sauce into a bowl and mash and set aside.
Coconut Buttercream
12. Using the electric mixer with the whisk attachment, beat the butter until fluffy.
13. Add in the marshmallow topping and mix for a minute and add coconut extract.
14. Add in confectioners’ sugar in three portions until buttercream comes together.
15. Even out the tops of the cakes using a serrated knife.
16. Place first cake on a cake plate and buttercream followed by some cranberry sauce on top and spread using an offset spatula. Ensure the liquid has been removed.
17. Then place the second cake followed by more buttercream and cranberry sauce and finally the last cake on top and set aside.
18. Put on the crumb coat of buttercream and place in fridge for 30 minutes to firm up.
19. Once firm place the finally coat of buttercream and then create swirls with your spatula.
20. Sprinkle coconut on top and press coconut all around the sides of the cake.
21. Tidy the edges and serve.
Sugared Cranberries
1. In a small saucepan over medium-high heat stir until sugar is dissolved.
2. Add in cranberries and coat with mixture.
3. Using a slotted spoon remove from mixture and let dry on a plate for 1 hour minimum.
4. Place sugar on a plate and roll cranberries through.
5. Decorate cake with sugared cranberries.
6. Serve.

Tips
• Make the frosting ahead of time and just take out of fridge prior to baking, about 4 hours minimum.

Please Enjoy

My thoughts
Once again I am in love with these fruit cakes, especially as this one is so seasonal and is one of my favourite fruits. This cake came together very easily and since you don’t have to worry with perfect frosted edges, it makes it that much more a pleasure to decorate. The cake was tart and sweet and I have now found my ideal buttercream frosting. I will try this on a vanilla or chocolate cake and see how it turns out. There was a firmness that made frosting such an ease that I have my fingers crossed for my next cakes. This was a hit and half the cake was gone in no time. I made a second cake the next day for Christmas dinner for a church members families Christmas dinner and it was liked. I have to make this again for myself soon as I only had one slice myself and then the top I cut off as a quick taste.

Maple Pumpkin Acorn Squash Soup with Warming Spices

Maple Pumpkin Acorn Squash Soup with Warming Spices – Candy Coated Culinista

Why didn’t I think to add maple syrup before…

Yield/Serving: 1 litre
Prep Time: 10 min.
Cook Time: 1 hr to 1 hr. 30 min.
Difficulty level is: Easy

Ingredients
• 1 pie pumpkin, cut in pieces
• 1 acorn squash, cut in pieces
• extra virgin olive oil
• 1 litre vegetable stock
• sea salt, to taste
• 1 tbsp cinnamon,
• 1 tbsp nutmeg
• 1/3 cup pure Canadian amber maple syrup

Assembly
1. Pre-heat oven to 450°F
2. Wash pumpkin and squash and de-seed and cut into pieces and place in a large bowl.
3. Coat squash with extra virgin olive oil and place in roasting pan and roast for 60 minutes.
4. When pumpkins and squash is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Over medium heat, in a large Dutch oven pour in the vegetable stock and let cook.
6. Start peeling away the skin from the pumpkin and squash and add to pot.
7. Add salt, pepper, cinnamon and nutmeg and continue to cook for 30 minutes over medium-low heat.
8. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Drizzle with some maple syrup and serve.

Tips
• Freeze a portion if desired.

Please Enjoy

My thoughts
Another soup that was a hit. I love making variations to all of my soups; and why it took me so long to add maple syrup is beyond me. It’s really so obvious in the autumn months. The maple syrup and warming spices added such a wonderful taste that this is high up on my list now as a go to soup.

Halloween Jack-O-Lantern Pail Cake

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

Last year there was a Halloween potluck at work and I was told I was bringing something. I did not intend to participate in the potluck; but when my Tombstone Chocolate Brownies turned out so well I felt encouraged to make my most complex cake yet.

Yield/Serving: 24
Prep Time: 20 min.
Cook Time: 30-45 min.
Difficulty level: Medium; but time consuming

Ingredients
Vanilla Bean Cake

• 1 ¾ cups all-purpose flour
• ½ tbsp baking powder
• ½ tsp sea salt
• 1 tsp vanilla bean paste
• 1 vanilla bean, insides scrapped out
• ¼ cup 2% milk
• ½ cup unsalted butter, melted and cooled
• 1 tbsp canola oil
• 1 3/4 cup granulated sugar
• 1 whole eggs
• 2 egg yolks
Cocoa Chocolate Cake
• 1 ¾ cups all-purpose flour
• ¾ cup Dutch pressed cocoa powder
• ½ tbsp baking powder
• ½ tsp sea salt
• 1 tsp vanilla bean paste
• 1 vanilla bean, insides scrapped out
• ¼ cup 2% milk
• ½ cup unsalted butter, melted and cooled
• 1 tbsp canola oil
• 1 3/4 cup granulated sugar
• 1 whole eggs
• 2 egg yolks
Buttercream
• 2 cup (2 sticks) butter, at room temperature
• 2 – 3 cups confectioners’ sugar
• 1 tsp vanilla bean paste
• 6 tbsp heavy cream
• Orange food colouring gel
Marshmallow Fondant
• 1 bag or marshmallows
• 4 tbsp water
• 4 cups confectioners’ sugar
• Food colouring, preferably gel or powdered, not water based colouring
• Flavourless oil, like canola – to use while kneading

Assembly
Vanilla Bean Cake

1. Oven to 350°F.
2. Spray bundt pan with non-stick spray and set aside.
3. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
4. Add in egg and egg yolks, vanilla paste, vanilla beans and canola oil and continue to beat until incorporated.
5. In a medium sized bowl, whisk together flour, baking soda and salt.
6. Pour into butter mixture alternating between milk and flour mixture three times.
7. Pour into bundt pans, smooth top and slam pan on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack.
10. Let cool completely.
Cocoa Chocolate Cake
1. Spray bundt pan with non-stick spray and set aside.
2. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
3. Add in egg and egg yolks, vanilla paste, vanilla beans and canola oil and continue to beat until incorporated.
4. In a medium sized bowl, whisk together flour, cocoa, baking soda and salt.
5. Pour into butter mixture alternating between milk and flour mixture three times.
6. Pour into bundt pans, smooth top and slam pan on the counter top to release air bubble and ensure an even bake.
7. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
8. Let cool in pans for 10 minutes and turn out onto cooling rack.
9. Let cool completely.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Taste the buttercream and if it still tastes too much like butter add the third cut of confectioners’ sugar.
Marshmallow Fondant
1. Using a microwave melt the marshmallows and water in 30 second intervals at a time.
2. Set aside once melted.
3. Using an electric mixer add ¾ of confectioners’ sugar to the mixer followed by the marshmallows.
4. Mix together on low speed using the paddle attachment.
5. The mixture will start to come together.
6. Pour our fondant onto a clean surface and work in the remaining ¼ cup confectioners’ sugar for about 5 minutes, until the fondant is soft and shiny. (If the fondant get dry add a little water until it feels soft and malleable again)
7. Add food colouring and continue to knead for another 5 minutes. (If the fondant get dry add a little water until it feels soft and malleable again)
8. Dust surface with confectioners’ sugar and roll out fondant. Move fondant around as you roll so it won’t stick to one spot. At this point you can cut out the shapes you require with decorating tools, cookie cutters or roll out into a long sheet to cover cake.

Tips
• If fondant keeps sticking to your hands add a little oil to your hands.
• If making fondant ahead: roll into a ball, cover with a little oil, and double wrap in cling wrap. Fondant will last for a couple of weeks in this state.

Please Enjoy

My thoughts
After this attempt, I am more confident in my cake decorating skills. I still need to take a proper decorating class as my fondant was a semi fail; but I’m quite proud of myself. Not to mention my co-workers were wowed, and complimented me on my skills. The cake itself was light and fluffy and the buttercream frosting turned out so well I was actually surprised. I attempted to apply a fondant; now my issue wasn’t the actual fondant but my application and it kept getting to warm for me to apply it. So I had to give up and revert back to my tried and true buttercream.

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

Halloween Jack-O-Lantern Pail Cake – Candy Coated Culinista

Applesauce Cake with Cream Cheese & Honey Frosting

Applesauce Cake with Cream Cheese – Candy Coated Culinista

A one-bowl recipe so simple it will fast become a Thanksgiving staple.

Yield/Serving: 8-10
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy

From Now & Again

Ingredients
Cake

• 2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 ½ tsp kosher salt
• 2 tsp baking soda
• 2 eggs, beaten
• ½ cup granulated sugar
• ½ cup buttermilk or plain yoghurt
• 1 ½ cups unsweetened applesauce
• 1/3 cup canola oil or neutral oil
Frosting
• 170 grams cream cheese, at room temperature
• 2 tbsp sour cream
• ¼ cup honey
• Pinch of kosher salt

Assembly
1. Preheat oven to 350°F.
2. Spray 9” pan with non-stick spray, line the bottom with a circle of parchment paper, and set pan aside.
3. In a large bowl, whisk together flour, cinnamon, ginger, salt and baking soda.
4. Add eggs, sugar, buttermilk or yoghurt, applesauce and oil and whisk gently until combined.
5. Using a rubber spatula scrape batter into the prepared pan and smooth the surface so it is even.
6. Bake until it is barely firm and a cake tester inserted comes out clean, about 55 minutes.
7. Set cake aside on a wire cooling rack and let cool to room temperature.
8. Remove from pan and parchment paper.
9. Place on cake plate and set aside.
10. To make frosting: in a large bowl combine cream cheese, sour cream, honey and salt and whisk aggressively until cream cheese is slightly aerated. Use a handheld mixer or stand mixer if desired.
11. Spread frosting over top of cake and serve.

Tips
• Can be refrigerated for up to 3 days.

Please Enjoy

My thoughts
I was pleasantly surprised with this simple recipe. It smells and tastes like autumn and is the perfect dessert for Thanksgiving. The mix of the seasonal flavours and the addition of the applesauce kept ths cake moist. The icing didn’t turn out as I expected even though I followed the recipe, or this is a looser icing. I added some buttercream frosting to the mix to firm it up. This cake will not travel will with the icing as is. I recommend if you are bring the cake somewhere, make the frosting, put it in a container, and dress when you arrive at your location. Otherwise, I will be making this again and just altering the frosting for myself personally.

St. Patrick’s Day Cake

St. Patrick’s Day Cake – Candy Coated Culinista

St. Patrick’s day is almost here and I have made a stacked cake for the occasion.

Yield/Serving: 2 – 6” pans & 1 – 8” pan, serves 8-10
Prep Time: 60 min.
Cook Time: 30–45 min.
Difficulty level is: Medium, time consuming

Ingredients
Vanilla Cake

• 1 1/2 cups unsalted butter, at room temperature
• 2 cup granulated sugar
• Egg whites from 10 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp baking salt
• 1 ½ cups 2% milk
Buttercream Frosting
• 2 cups butter, at room temperature
• 6 cups confectioners’ sugar
• 8 tbsp milk, more if needed
Creamy Caramel
• ¾ cups heavy cream
• 1/3 cups unsalted butter
• 1 ½ cups granulated sugar
• ½ cup water
Decorations
• Kelly green gel frosting
• Moss green food colouring
• Shamrock sprinkles
• Caramel

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of three pans.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a large sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Split the batter and add food colouring into two separate batches by hand and fold in.
9. Pour into three pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
10. Bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
11. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
12. Let cool completely.
Creamy Caramel
1. Place cream and butter in a small saucepan over medium heat and bring to a boil.
2. Remove from the heat and set aside.
3. Place sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined.
4. Bring mixture to a boil and cook without stirring until temperature reaches 350°F using a candy thermometer and the mixture is a deep golden colour.
5. Remove from heat and working fast, add butter mixture in a thin steady stream, stirring to combine.
6. Return the pan to low heat and cook, stirring for 5 minutes or until caramel has thickened slightly.
7. Pour into a bowl and allow to cool at room temperature.
Buttercream Frosting
1. Using a stand mixer with the paddle attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
Stacked Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Crumb coat each cake and place in fridge and allow to firm up.
3. Frost each cake layer and smear a little frosting on the silver disc so cake doesn’t move.
4. Place first 8” vanilla layer on the bottom layer and spread some buttercream frosting over top.
5. Then place a 6” layer over and spread buttercream frosting over top.
6. Drizzle caramel over the edges of both cakes and allow to run down the sides.
7. Stack one 6” cake on top of the centre of the 8” cake and sprinkle the shamrock sprinkles over the buttercream portion.
8. Then pipe along the edges beside the caramel.
9. For the second baby tasting cake drizzle caramel along the edges and the sprinkle shamrock sprinkles and pipe along the edges.
10. Serve and enjoy.

Tips
• Buy a container of egg whites, unless you are going to have a use for all these egg yolks.
• Use caramel from a jar if desired. I had leftover caramel from my tarte tartin so I used that.

Please Enjoy

My thoughts
This was my first stacked cake and this was on my goals list. I was for the most part happy with how the cake turned out besides the application of the caramel. I found it hard to get the proper consistency and then the drizzle factor along with not melting the frosting. For a first attempt I was quite happy, so I’m not going to sweat it too much. Guests enjoyed it and were impressed that I made the cake; which was nice; but of course I saw all the flaws. It did however taste good and once the special guest of the day realized I had baked a cake, she told one of the servers to take away the rest so her and her husband could enjoy a proper slice at home. That totally flattered me.

Valentine’s Day Cranberry Tart with Blood Oranges

Valentine’s Day Cranberry Tart with Blood Oranges – Candy Coated Culinista

Happy Valentine’s Day! With everything today being about love & romance and everything adorned in reds and pinks I thought this deep red tart tart would add to the day. So today enjoy those flowers, chocolates, candies and desserts as I know for a fact calories don’t count today.

Yield/Serving: 2 – 6” tarts or 1 – 9” tart
Prep Time: 30 min.
Cook Time: 55 min.
Difficulty level is: Medium

Ingredients
Cranberry curd

• 5 egg whites
• ½ cups granulated sugar
• 340g, (12 oz), fresh cranberries
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lime
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Garnish
• Blood oranges, thinly sliced & halved, 3-4 slices

Assembly
Cranberry curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lime zest until mixed.
3. Add in butter and egg yolk and combine until crumbs starts to clump together resembling peas.
4. Pour mixture into two 6” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour cranberry curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
I’m crazy about tarts as you can see from the numerous times I post a tart and curds are quickly following behind because every time I bake one of my cakes I am left with egg yolks. Slightly tart and still sweet and with the addition of the blood oranges; which for the first time in 2 years I have found a decent bag of I knew I had to decorate with these. This is a seasonal tart that is perfectly coloured for Valentine’s Day and to share with your special someone.

Valentine’s Day Cranberry Tart with Blood Oranges – Candy Coated Culinista

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

I came to church Christmas morning and was told by my God-Children’s Grandmother “I have a bone to pick with you” to which I said “huh”. She said “where’s my cake”…. Ohhh. Their grandmom had seen a picture of my Birch Bark Buche de Noel and wanted her own. Well in all honesty that Yule log could be shared as there was more than enough; but I took the hint and made a cake for her and her husband for new years.

Yield/Serving: 3 – 6” pans
Prep Time: approx. 60 min.
Cook Time: 30-35 minutes
Difficulty level is: Medium, time-consuming

Ingredients
Vanilla Cake

• ¾ cups unsalted butter, softened
• 1 cup granulated sugar
• Egg whites from 5 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/8 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ¾ cups 2% milk
Gingerbread Cake
• 1 1/8 cups all-purpose flour
• 1/3 cup packed golden brown sugar
• 1 1/8 tsp ground ginger
• ¾ tsp baking soda
• ½ tsp five spice
• ½ tsp ground clove
• ½ tsp ground nutmeg
• ¾ tsp cinnamon
• 1 large egg beaten
• 1/3 cup canola oil
• 2 tbsp fancy molasses
• 1/3 hot water
Birch Bark
• Small paint brushes
• 6 dark chocolate wafers
• 6 milk chocolate wafers
• ½ cup white chocolate wafers
Simple Syrup
• 4 tbsp water
• 4 tbsp granulated sugar
Frosting
• 1 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 tbsp milk, more if needed
Decorations
• Truffles
• Desiccated coconut
• Confectioners’ sugar

Assembly
Vanilla Cake

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg whites and vanilla and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
7. Pour into butter mixture alternating between milk and flour mixture three times.
8. Pour into two pans, smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
9. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.
Gingerbread Cake
1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of two pans.
3. Spray pan with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat flour, brown sugar, ginger, baking soda, five spice, clove, nutmeg, cinnamon and salt.
5. Whisk in eggs, oil and molasses.
6. Slowly add in water until just combined.
7. Pour into one pan and smooth smooth tops and slam pans on the counter top to release air bubble and ensure an even bake.
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
10. Let cool completely.
Birch Bark
1. Place parchment in a cookie tray and set aside.
2. In two small microwave safe bowls melt the dark chocolate and milk chocolate wafers separately in 30 second intervals in the microwave until melted.
3. Draw lines and tree knots on the parchment paper and place in fridge to set for 10 minutes.
4. Meanwhile place white chocolate wafers in a medium sized microwave safe bowl and melt in 30 second intervals in the microwave until melted.
5. Let cool, until it is not hot to the touch. (You don’t want the white chocolate to melt the other chocolate when applying.)
6. Remove cookie tray from fridge and apply white chocolate using an offset spatula in a rectangular shape; covering all the dark and milk chocolate design.
7. Place back in fridge and let firm up for minimum 20 minutes.
Simple Syrup
1. Mix sugar and water together in a small prep bowl and set aside.
Buttercream Frosting
1. Using a stand mixer with the whisk attachment, beat butter until fluffy.
2. Add confectioner’s sugar and milk and combine until well incorporated.
3. Taste frosting and add more sugar if you like; but this is purely a crumb coat to adhere the birch bark and coconut snow. So there is no need to overly sweeten this frosting.
Layered Cake Assembly
1. Use a serrated knife, trim tops and even out if necessary to level out the cakes.
2. Smear a little frosting on the silver disc so cake doesn’t move.
3. Place first vanilla layer on the bottom layer and spread some buttercream frosting over top.
4. Then place gingerbread layer over top and brush simple syrup into gingerbread cake. Cut a thin layer off the gingerbread cake for sure, to ensure the simple syrup can absorb.
5. Spread buttercream frosting over top.
6. Top with finals layer of vanilla cake and spread buttercream frosting over top and sides.
7. Place in fridge to let the crumb coat firm up some.
8. Bring out the birch bark and start breaking into long shards.
9. Once frosting has firmed up start placing birch bark unto the cake.
10. Run some of the buttercream frosting along back of the birch bark and stick to the cake.
11. Continue until the cake is covered in birch bark.
12. Grab truffles or make truffles buy using more milk chocolate wafers and melt in the microwave and pour into circular molds and let set in fridge for at least 1 hour.
13. Once truffles are set dip base of truffles in the buttercream frosting and then place around the edges of the cake.
14. Sprinkle cake top with desiccated coconut and dust tops of truffles with confectioners’ sugar.
15. Serve & enjoy

Tips
• I bought my paint brushes at the dollar store.

Please Enjoy

My thoughts
They were very appreciative of the cake and said it was great; which made me happy. I enjoyed making this cake just as much as the yule log and I’m loving the decorating just as much as the baking now. I wanted to add a gingerbread layer to make it a seasonal cake and I’m happy I did. The aroma form the gingerbread cake was delightful. For once I got to taste my cakes as I had to level them. They tasted great and I loved that it came together so well. This took awhile to make; but again like the yule log I didn’t noticed how long it took. I binge watched Netflix’s Marvel shows in the kitchen while I baked and decorated and the time flew by.

Vanilla & Gingerbread Layered Cake with Birch Bark, Coconut Snow & Truffles – Candy Coated Culinista

Holiday Pannacotta

Holiday Pannacotta – Candy Coated Culinista

Here is another one of those recipes on my must make list from time that I am all of a sudden feeling the need to tackle. With it still being the holiday season; I say having a few pannacotta’s in the fridge ready to serve any visitors would be a splendid treat.

Yield/Serving: 10
Prep Time: 10 min.
Cook Time: 25 min
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
Pannacotta

• 2 cups whole milk
• 2 cups heavy cream
• 2/3 cups granulated sugar
• 2 vanilla beans
• 5 sheets of gelatin
Sweet poached rhubarb
• 14oz sliced rhubarb, poached with one ball of stem ginger, ¾ cup + 5 tsp of Proseco, 1 tbsp of superfine sugar, and a fine grating of orange zest, serve with baby mint leaves and crushed nuts or almond biscotti.
C.C.’s South American Sauce (my sauce idea)
• 1 passionfruit, 1 tamarillo and granadilla to the South American inspired sauce, boiled in a little water and sugar to thicken.

Assembly
1. In a saucepan over low heat pour milk, cream and sugar.
2. Halve the vanilla bean and scrape the seeds out and place in saucepan followed by the vanilla bean halves.
3. Heat over low heat for 20 minutes stirring occasionally.
4. Soak gelatin sheets in cold water for a few minutes.
5. Remove saucepan from the heat, drain the gelatin and squeeze out any excess water.
6. Stir in the cream until gelatin is dissolved.
7. Whisk again to evenly distribute the vanilla seeds and then divide amongst pudding molds or ramekins.
8. Place on a pan, cover and let set in the fridge for at least 3 hours. (They can stay in the fridge for up to 2 days)
9. When ready to serve, dip half of each mold into a bowl of hot water for 5 seconds and give the mold a little shake to ease the pannacotta out.
10. Place on a plate and serve.

Tips
• Use gelatin powder and follow instructions accordingly.

Please Enjoy

My thoughts
I saw this strange fruit the other day at the grocery store and it was tamarillo and since the label said it was from South America I went and picked up some passionfruit and granadilla to go along with it as they all seems to be seedy fruits. My pannacotta came out splendidly and since I was afraid it wouldn’t set I left them in overnight just to be extra sure. It was creamy with the specks of vanilla beans and the rich sauce. I quite enjoyed it and the rhubarb was tart and a touch sweet a great combination and the South American sauce was divine.

Holiday Pannacotta – Candy Coated Culinista

Elf on the Shelf Sugar Cookies

Elf on the Shelf Giant Cookie – Candy Coated Culinista

I have been on a real decorating kick since the summer and I have seemingly craving to amp up my decorating skills. I don’t know why the sudden push has come upon me, maybe it’s just time and I’m excited to see how I improve and grow. This cookie has been an unused pan in my cupboard for about three years now and this Christmas I’m feeling extra inspired to expand my decorating skills.

Yield/Serving: 3 elves &amp & 6 assorted sugar cookies
Prep Time: 15 min.
Cook Time: 15 min. per cookie
Difficulty level is: Easy to bake, Medium-Hard for decorating & very time consuming

Ingredients
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 ½ cups granulated sugar
• 1 egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract
• 2 ¾ cups all-purpose flour
• 1 tsp sea salt
• 2 tsp red, green & white nonpareils
• 1 tbsp Dutch processed cocoa
Icing
• ¼ cup confectioners’ sugar
• 2 tsp milk
• Food colouring, to desired colour

Assembly
Sugar Cookies

1. Preheat oven to 350°F.
2. Spray pan with non-stick cooking spray.
3. Using an electric mixer, cream the butter and sugar together using the paddle attachment at medium speed until light and fluffy.
4. Beat egg, vanilla extract and almond extract into mixture.
5. In a separate bowl whisk flour and salt together and combine with butter mixture.
6. Beat until well incorporated.
7. Separate mixture out into 3 equal portions.
8. Press the plain sugar cookie mixture (1/3 of the dough) into the pan filled ¼” deep and bake for 15 minutes or until edges are light brown.
9. Meanwhile add nonpareils to the second portion of sugar cookies and incorporate and then set aside.
10. Finally add the cocoa powder to the finally portion of dough, incorporate and set aside.
11. Let cool in pan for 10 minutes before transferring to a cooling rack.
12. Spray non-stick cooking spray over the cookie pan again and add one portion of the dough, cook for 15 minutes and let cool for 10 minutes.
13. Repeat step 12 again with the cocoa powder portion of the dough.
14. Let all the cookies cool completely and then decorate.
15. Prepare the icing and first outline the cookies and let that icing dry before flooding the interior with icing and then let that dry. (Ensure the icing isn’t too runny as it will run off the cookie. There is a subtle balance regarding the consistency of the border icing and flooding icing. You may want to add a touch more milk after doing the borders to get the icing to flood across the cookie easier.)

Tips
• Add more or less milk depending on how your dough is coming together.
• Don’t add vanilla extract to white icing as then the icing will lose its white colour.
• You can make the cookies ahead of time and decorate the next day.
• Remember you will need to set aside a nice chunk of time to decorate.

Please Enjoy

My thoughts
This was a very time consuming task. It was zen like and yet stressful all at the same time as I decorated it. Mind you this was my second attempt at properly decorating a cookie; so in that regard I am very pleased with my outcome. I’m a little mad that I didn’t realize I don’t have Caucasian coloured food colouring or brown food colouring in the house as the other day I grabbed a whole bunch of gel colourings. I had to opt for a pale yellow skin and black hair and I’m ok with that but not really as it’s the perfectionist in me saying do better. I realized my cheeks were a touch too rosey; but again it’s my second try and I need to give myself a break. This isn’t a skill I’m going to acquire in two attempts late at night after putting in ten plus hours at work. On a plus at the last minutes I thought to split the dough three ways and I’m glad I did as I can experiment in one shot and see the outcomes. The nonpareils cookie turned out the best as it was very festive and the sugar cookie as well. The cocoa sugar cookie was a drier mixture as another dry ingredient was added after the fact. I would suggest adding a little milk or water to just slightly moisten it up. As you can see the cocoa cookie didn’t stay together the best. I was still able to decorate it; but it definitely needed a touch more moisture. These will be given to a co-worker the plain cookies for her and her hubby to split and the nonpareils for the kids. I was worried this recipe had too much sugar; but I was told this was the right amount of sugar and I need to just stop worrying about so much sugar as this is a sugar cookie.

Elf on the Shelf Giant Cookie – Candy Coated Culinista

Elf on the Shelf Giant Cookie – Candy Coated Culinista

Elf on the Shelf Giant Cookie – Candy Coated Culinista

%d bloggers like this: