#getcracking #ctvyourmorning #eggs #cake
Snowman Coconut Rum Cake
12 Servings
Rum Sauce
1 cup (250 mL) water
1 Tbsp (15 mL) butter
¼ cup (60 mL) sugar
¾ cup (180 mL) dark or spiced rum
1. Heat a small saucepan over medium heat, add all ingredients (except the rum) for the sauce. After the sugar dissolves and the butter to melt, add the rum and cook for 1 minute. Remove pan from heat and set aside.
¼ cup (60 mL) butter
1 Tbsp (15 mL) All-purpose flour
4 cups All Purpose flour
½ tsp salt
4 tsp baking powder
½ cup (125 mL) custard or vanilla powder
1 cup (250 mL) butter, softened
1 ½ cups (375 mL) granulated sugar
¼ cup (60 mL) canola oil
8 eggs
2 teaspoon (10 mL) pure vanilla
2 teaspoon (10 mL) almond extract
½ cup (125 mL) dark rum
2 ½ cups (625 mL) whole milk
1. Preheat oven to 350˚F (180˚C). Grease 2 round cake pans with butter (1- 8 inches, 1- 9 x 1 ½ inches), one slightly bigger than the other for the snowman’s body. Dust with flour, knocking off any excess flour from the pan, set aside.
2. In a large bowl sift flour, salt, baking and custard powder, set aside.
4. Using a handheld mixer (or stand mixer fitted with the paddle attachment on first speed), cream the butter and sugar together. Add the oil to the mixture with the motor running. Scrape down the sides of the bowl with a spatula.
5. Whisk eggs in separate bowl while adding vanilla and almond extract.
6. Gradually add the rum and milk to the egg mixture while whisking.
7. Add the flour mixture to the creamed sugar and continue to mix until smooth for 3 minutes.
8. Slowly pour in the egg mixture until the batter is smooth with no lumps, about 3-4 minutes.
9. Pour batter into both pans, spread with a spatula to even out.
10. Transfer pans to the center rack of the oven and bake for approximately 35-40 minutes or until the top springs back and a toothpick inserted in the center comes out clean, remove from the pans by turning over on wire racks.
11. Poke holes all over the cakes with a skewer or toothpick, pour the sauce over the cakes to steep while it cools completely.
To Assemble Snowman
2 candy canes, unwrapped
2 flat-bottom ice-cream cones
1-inch piece white gum paste (glue)
1 beach towel (or ocean tablecloth)
2 round aluminum cake-boards
1 container vanilla buttercream frosting, (store bought)
2 ½ cups (625 mL) flaked or shredded coconut
1 multi-colored fruit roll ups (green and red scarf)
2 Pocky or pretzel sticks (hands)
¼ cup (60 mL) black jellybeans (eyes), gumdrops (colourful), (nose and mouth)
1 wafer paper sheet (dusted with black powdered food coloring)
to form a semi-circle hat (optional)
1. Attach candy canes to open end of each cone horizontally (with the hook end facing upwards) using gum paste, let set to make the ice skates.
2. Spread a beach towel over a rectangular cardboard (large enough for the snowman). Transfer cakes on 2-round aluminum cake-boards, place on top of towel with sides touching to form snowman.
3. Frost tops and sides of cakes with frosting. Sprinkle with coconut, pressing gently to adhere.
4. Position the fruit roll ups at the centre of where the cakes meet to resemble a scarf around the snowman’s neck.
5. Cut 2 of the pretzel candy sticks into 4–5-inch pieces, gently wedge into the sides of the larger cake as arms.
6. Arrange the gumdrop buttons as the snowman’s eyes, nose, mouth (smiling), and three buttons. Add more frosting at the bottom of the cake for the snowman’s feet on candy cane ice skates.
7. Design an edible paper hat for the snowman using wafer paper and place it on his head.
Rudolph Eggnog Ice Cream Bars
6 Servings
Ingredients
6 large egg yolks
½ cup (125 mL) granulated sugar
1 ½ cups (375 mL) whole milk
2 tsp (10 mL) pure vanilla
1 tsp freshly grated nutmeg
¼ tsp ground mace
¼ tsp ground cinnamon
¼ tsp (2 mL) salt
1 ½ cups (375 mL) 35% whipping cream
1. Add the egg yolks, sugar to a medium bowl, and whisk to cream the mixture. Gradually add the whole milk while continuing to whisk until well-combined.
2. Place a small saucepan over medium heat, add the milk mixture. Cook while stirring frequently until the consistency of the mixture coats the back of a spoon, for about 8-10 minutes.
3. Remove from the heat, place a sieve over a bowl and strain the mixture. Whisk in the vanilla
extract, nutmeg, mace, cinnamon, salt and heavy cream. Cover with plastic wrap and chill until cool.
4. Add to your ice-cream machine and follow instructions to churn the mixture into soft ice cream.
To Assemble Reindeer
6 popsicle molds with sticks
400 g semi-sweet chocolate
3 Tbsp (45 mL) coconut oil, melted
12 candy eyes (or white chocolate chips with a dot of chocolate as pupils)
2 caramel or chocolate coated pretzel sticks (antlers)
1 red hot candy, M&M’s candy, jellybean or half of a cherry (nose)
1. Add the soft chilled ice cream to the molds and level with a silicone spatula,
Insert the popsicle sticks, transfer to the freezer to set overnight.
2. Add the chocolate and oil to a glass bowl, transfer to a microwave or over a double broiler and melt (stirring every 30 seconds) until smooth. Remove from heat, transfer to a tall glass, let cool.
3. Line a baking sheet or plate with wax paper. Dip each ice cream bar into the chocolate, let excess chocolate drip into the glass, while the thin coating sets. Place on the wax paper, repeat with the others.
4. Decorate the reindeer’s face by using the chocolate as a glue, store in the freezer for 1 month.
