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Christmas Cake Recipe

December 24, 2016 by aliceineatland 2 Comments

Rich Fruit Christmas Cake

christmas cake

Christmas Cake Recipe (updated 18.12.23)

A classic homemade Christmas Cake has to be one of the nicest gifts you can give your family and close friends.

It is the ultimate Christmas present and people are always pleased that you went the extra mile and baked them a Christmas classic.

A rich fruit Christmas Cake is great for gift giving but also great to have on hand at home during the festive season.

Like many families that celebrate Christmas, it is an important part of our festive Christmas table that is especially set up for guests visiting during this very special season.

christmas dessert recipe

Christmas Cake: The Inspiration

Since Christmas time can be crazy hectic for many people, you want a no-fuss recipe that requires minimal effort and delivers maximum results.

For me, a good Christmas Cake recipe is fuss-free and makes a cake that tastes something like a good rich fruit wedding cake or an old-fashioned Plum Cake. Bonus points if it looks like a traditional Dundee Cake.

Rich Fruit Celebration Cake recipe by Mich Turner of the fabulous “Little Venice Cake Company” is the basis of my Christmas Cake recipe.

I discovered Mitch Turner, and a few other skilled wedding cake bakers, on the tv show “The Great Cake Bake” on the now defunct channel Wedding TV UK, over a decade or so ago. What a master of her craft!

Her recipe promised a deep, dark, moist fruit cake with a flattish top ready to be covered in marzipan and that is exactly what it delivered.

Rich Fruit Christmas Cake

I have adapted this Christmas Cake recipe very slightly from Mich Turner’s. A photo of this lovely retro looking Dundee Cake on Pinterest inspired this almond and glacé cherry cake pattern.

Rest assured that this Christmas Cake recipe gives you a deep, spicy and decadent cake that tastes of Christmas itself!

Christmas Cake: When Good Things Come In Small Packages

My reason for making smallish Christmas Cakes is a fairly practical one; a well made rich  fruit cake is a joy to eat, but is best enjoyed in small quantities as it is indeed, quite rich.

I don’t know anyone who eats Christmas Cake in copious quantities.

Moreover, I’ve seen leftover Christmas cake lying around and drying around far too many times and in far too many homes and it literally breaks my heart.

Also with quite a few other delicious Christmas goodies and treats competing for attention at homes celebrating Christmas, I feel small sized cakes are best for gift giving.

However, you do you, so feel free to bake a bigger cake should you wish, adjusting the ingredients, cake pan size and baking time accordingly.

Christmas Cake: Spreading Joy Beyond Christmas

This cake makes a pretty awesome New Year’s celebration cake.

Or any special occasion celebration cake really; a milestone wedding anniversary such as a silver or golden one, calls for a uniquely special cake, such as this one.

Christmas Cake: Where To Buy The Ingredients From

As far as sourcing some of the special ingredients required to bake this Rich Fruit Christmas Cake such as the glacé cherries & the orange peel, online stores are your best bet.

In the US, you may find everything you need on Amazon.

Daraz.pk most probably has every ingredient available to make this cake in Pakistan.

Sethna Store in Empress Market is the place where Karachi folks can find them.

I have vague memories of a few stores in Saddar that stocked these supplies – I will ask my Mother if she remembers the names of those shops and will update the post if she does.

For people wishing to bake this cake in Lahore, head to The Bake Shop or Metro and you will find most ingredients called for in the recipe.
Treacle and molasses can be found at Esajee’s (DHA).

Christmas Cake: Fruit Soak Options

Your choice of the liquid that is used to steep the fruit will give it a slightly different flavour profile and affect the colour of the cake somewhat as well.

Lighter coloured juices will obviously give the cake a lighter tone whereas darker juices, tea and coffee will obviously impart a deeper hue.

However the colour turns out, be assured that your cake will look and taste wonderful.

Christmas Cake: Patience Will Be Rewarded

This is an ingredient heavy (read “chock full of dried fruit”) Christmas Cake recipe.

Hence the cake is pretty delicate when freshly baked so I would suggest that once completely cool, let it sit airtight and uncut for 2-3 days.

That not only makes the cake a bit firm and easier to cut but also gives the many flavours of the different fruits and spices time to harmoniously blend and settle together.

The taste improves and gets far deeper, complex and better after a few days.

Christmas Cake: A Note On The Recipe Update

Originally, I would bake half the recipe in a 6” cake pan. The baked cake, though absolutely delicious, was on the thinner side as can be seen in the photos.

While this was fine with me, and was actually perfect for cutting dainty bite-sized Christmas Cake pieces to serve to guests, I began baking the full recipe in a 6” cake pan for a taller cake (and a more substantial slice when cut).

A taller cake definitely makes for a better presentation and that is my preferred way to bake this cake now.

I have updated the ingredient amounts to reflect that, which is something I regretfully forgot while updating the original post a few days ago, sorry!

Christmas Cake: Video Tutorial

I have very recently uploaded a video of the recipe on YouTube which can be viewed here.

Rich Fruit Christmas Cake

 

Christmas Cake

Recipe Type: Dessert    Author: Alice In Eatland
Steeping Time: 4 – 12 Hours
Prep Time: 20 Minutes    Cook Time: 60 Minutes    Total Time: 80 Minutes

 

Dark, moist and fruity – this easy and delicious Christmas Cake is the ultimate traditional holiday classic!

 

INGREDIENTS

  • 200 grams glacé cherries, chopped
  • 300 grams raisins, stemmed
  • 300 grams black currants, stemmed
  • 20 grams candied orange peel, chopped
  • 1/2 cup fruit juice (apple, orange, pineapple, grape or cranberry) OR black tea
  • 1 tbsp treacle or molasses
  • 160 grams butter
  • 160 grams brown sugar
  • 1/2 tsp vanilla essence or extract
  • 2 large eggs
  • 160 grams plain flour
  • 1/2 tsp baking powder
  • 2 (1/2″) sticks cinnamon (daarcheeni)
  • 1/4 of a whole broken nutmeg (jaiphal)
  • 2 small (1/2″ or so) blades mace (javitri)
  • 4 whole cloves (laung)
  • 1/2 tsp ginger powder
  • Whole blanched almonds, to decorate
  • Halved glacé cherries, to decorate

METHOD

  1. Pour your choice of liquid onto the raisins, glacé cherries, black currants and candied orange peel. Mix well, cover and let stand 6-12 hours or overnight at room temperature, stirring the mixture once half way through.
  2. Preheat oven to 170 degrees C / 338 degrees F.
  3. Line a square 6″ x  2″ pan or a round 6″ x 2″ pan with grease proof paper or foil. Butter and flour the lined pan well. Set aside.
  4. Place the cinnamon stick, nutmeg, mace and cloves in a coffee grinder and grind to a fine powder. Sieve through a fine strainer.
  5. Combine flour with the baking powder, ginger powder and the sieved ground spices and set aside.
  6. Put the butter and brown sugar in a small pan over medium heat and stir until butter melts. The butter and sugar will appear separated at first so keep stirring for a few minutes until they both become uniform.
  7. As soon as you see the mixture beginning to bubble gently in places, remove from the heat and pour into your mixing bowl.
  8. Cool mixture 5 minutes and then beat in the treacle or molasses until combined.
  9. Next beat in the egg and vanilla essence or extract.
  10. Mix in the combined flour, baking powder and spices.
  11. Finally fold in the soaked fruit with any remaining liquid.
  12. Turn mixture into your prepared pan and level the top as much as possible with the back of a tablespoon.
  13. Press the blanched almonds and halved cherries on the surface in flower shapes or any other decorative pattern.
  14. Bake around 40 – 60 minutes or until a wooden pick inserted near the center of the cake comes out clean and the top is brown and set.
  15. Remove cake pan from oven and place on a wire rack to cool to room temperature.
  16. Let cooled cake remain in the pan, cover airtight with foil and let sit overnight at room temperature.
  17. Remove the cake from pan, peel off the paper or foil lining and store airtight.
  18. This cake is best cut and eaten 2 – 3 days after being baked.

Filed Under: Desserts, Recipes Tagged With: Autumn / Fall, Baking, Christmas, Dessert, Winter

Chocolate Fudge Cake

November 5, 2016 by aliceineatland 6 Comments

Chocolate Fudge Cake

Chocolate Fudge CakeThe moistest chocolate cake and the fudgiest chocolate frosting come together to make this super delicious Chocolate Fudge Cake. If you are a chocolate lover, then this cake will take you straight to chocolate heaven!

My previous post was about chocolate cupcakes with vanilla buttercream. I try to vary my posts as in one sweet and then one savoury post and so on and so forth but then this chocolate cake happened and I felt it was too yummy not to be shared. Hence here I am with another “sweet” post and another chocolate post at that which is funny considering what I’m going to reveal about myself in the next paragraph.

Unlike many women, I am, perhaps shockingly, not crazy about chocolate. As a child chocolate was admittedly, the ultimate flavour for me and chocolate bars, chocolate cakes and basically chocolate anything was my first love. Not anymore. I do like chocolatey things once in a while but it’s not something I would have all the time. Unless it is white chocolate, which I hopelessly adore to bits.

This Chocolate Fudge Cake is one of those few chocolatey things that even someone not fond of chocolate would find hard not to like. The cake part is deeply chocolate and moist plus the chocolate fudge icing is like eating a softened bar of milk chocolate; what’s not to love!

Chocolate Fudge Cake

Normally, I like to pair my chocolate cakes with contrasting flavoured frostings such as vanilla or coffee but this cake was requested by a close friend for his Mom’s birthday and the only cake that that particular family eats is chocolate cake. So I made them the one chocolate on chocolate cake that I really like which is this Chocolate Fudge Cake. It did look quite lovely in my humble opinion and I felt I must share it on my blog.

The chocolate cake is made using my all-time favourite moist chocolate cake/cupcake recipe that I wrote about in detail in my previous post. It is an easy, straightforward and foolproof recipe that results in amazingly moist and lusciously chocolatey cakes and cupcakes.

The chocolate fudge frosting is actually a cocoa-based frosting and is a breeze to make plus it tastes wonderful. I have adapted it very slightly from this recipe by “Chocolate, Chocolate and More”. I am not a big fan of ganache type frostings and call my taste buds unsophisticated but my heart still belongs to the basic old-fashioned cocoa frostings of childhood.

Chocolate Fudge Cake

I came across a photo of Pink Cherry Cake with Fudge Frosting by the bake queen “I Am Baker” sometime last year and instantly fell in love with how she had iced her cake. The frosting was done in an elegantly minimalist way with fudge icing rosettes crowning the cake and I knew I was going to try frosting a chocolate cake the same way one day. Well, I got my chance when I baked this Chocolate Fudge Cake; I am working on honing my cake frosting skills so one day I too can ice my cakes as flawlessly as “I Am Baker” does.

The best thing about this Chocolate Fudge Cake is that it reminds me of the chocolate birthday cakes my Mom would bake for my brother and I when we were kids. Since my Mom’s chocolate cake is the best chocolate cake in the world for me, anything that reminds me of it has to be a close second.

Chocolate Fudge Cake

 

 

Chocolate Fudge Cake

Recipe Type: Desserts    Author: Alice In Eatland
Prep Time: 10 Minutes    Cook Time: 50 Minutes    Total Time: 60 Minutes    Serves: 6 – 8

 

Chocoholics, one bite of this sinful Chocolate Fudge Cake will take you straight to chocolate heaven! Moist chocolate cake & fudgy chocolate frosting – yum!

 

MOIST CHOCOLATE CAKE:

INGREDIENTS

  • 1 cup milk
  • 4 tbsp white vinegar
  • 2 cups caster sugar or superfine sugar
  • 1 cup + 3/4 cup plain flour
  • 3/4 cup cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1/2 cup oil
  • 1 tsp vanilla extract or essence
  • 2 tsp instant coffee
  • 1 cup boiling water

 

METHOD

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Grease a deep round cake pan (I use an 8″ by 3.5″ round cake pan) or two 8″ or 9″ round cake pans (cake pans should be a bit deep as this batter rises!) and line with parchment paper. Grease and flour the paper. Or line cake pan(s) with aluminium foil and grease and flour the foil. Set aside.
  3. Stir the milk and vinegar together in a small cup or bowl to make buttermilk. Set aside.
  4. Combine all the dry ingredients, except coffee, in a bowl.
  5. Whisk the eggs. Stir the buttermilk and add to the eggs along with the oil and vanilla.
  6. Add the egg mixture to the dry ingredients and beat until well mixed.
  7. Stir the instant coffee into the boiling water and carefully stir into the cocoa mixture. Batter will be quite thin.
  8. Pour batter into prepared cake pan(s).
  9. Bake 30 – 40 minutes or until the cake has risen and a wooden pick inserted near the center of the cake comes out clean. This can take up to an hour depending on your oven.
  10. Let cake(s) cool in pan(s) for 10 minutes then turn out onto a wire rack. Invert so that the top of the cake(s) is up and cool completely.
  11. Your cake(s) might have a domed top so trim it off carefully with a long serrated knife and discard (by “discard” I mean eat with chai like I do).
  12. Now your flat topped cake is ready to be frosted.

 

CHOCOLATE FUDGE FROSTING:

INGREDIENTS

  • 1/2 cup salted butter (I use Lurpak’s Slightly Salted Butter)
  • 1 cup + 4 tbsp cocoa
  • 5 cups icing sugar
  • 2 tsp vanilla extract or essence
  • 4 tbsp cream
  • 4 tbsp milk
  • Extra milk

 

METHOD

  1. Melt butter in a small pan over low heat.
  2. Stir in cocoa so that the mixture forms a thickish paste.
  3. Add the remaining ingredients except extra milk into a mixing bowl and add the cocoa mixture.
  4. Beat well until smooth.
  5. Add extra milk if needed, a teaspoon at a time until frosting is of spreading consistency.
  6. Sandwich the cake(s) with about a third of the frosting and use the rest to frost the top and sides and to pipe out rosettes at the top.
  7. Pipe an additional layer of rosettes directly on top of the first set of rosettes for added height and a gorgeous effect. This is what I did.
  8. Store frosted cake airtight and serve at room temperature – please do not serve it cold straight from the fridge!

 

Filed Under: Desserts, Recipes Tagged With: Baking, Chocolate, Dessert

Chocolate Cobweb Cupcakes

October 24, 2016 by aliceineatland 2 Comments

Chocolate Cobweb Cupcakes

Chocolate Cobweb Cupcakes

Trick or treat! These chocolate cobweb cupcakes are absolutely delicious and a confirmed crowd pleaser. Make these for Halloween or for any day of the year really – they are as good to eat as they are to look at!

I adore this chocolate cupcake recipe because it is so easy and incredibly delicious plus it gives me the moistest chocolate cupcakes ever – dry cakes and dry cupcakes are one of my pet peeves!

The creamy vanilla frosting that these chocolate cobweb cupcakes are topped with is actually a crusting buttercream that tastes really lovely and is perfect for piping swirls, rosettes etc as it really holds its shape while remaining soft and creamy inside – this has to be my favourite recipe for pipeable frosting.

The fun cobweb toppers that the cupcakes are crowned with are made from melted chocolate and are a breeze to make!

Chocolate Cobweb Cupcakes

Growing up, Halloween was something we’d just read about in books or comics or watch on tv or movies. Thanks in most part to Hollywood, many of us knew of Halloween as the spookiest time of the year when folks don scary costumes and kids dress up in adorably spooky costumes or as their favourite characters from books, cartoons or tv shows and movies and go trick-or-treating for candy.

I am a big fan of all things “horror” be it scary movies, creepy stories, haunted houses – you name it. So you can imagine how the spookiest time of the year makes me feel. The late October autumn/fall weather adds an additional something to the atmosphere; I love it! Even if Halloween isn’t celebrated in Pakistan as such, at least those of us who want to enjoy it can do so in ways that make us happy, be it pumpkin carving, making scary costumes or coming up with cutely creepy food!

Chocolate Cobweb Cupcakes

The only time we actually kind of ‘celebrated’ Halloween was in the early ’90s in Daharki. A few Canadian engineers had been emlpoyed by Engro to help set up its new fertilizer plant that had been shipped from Canada. So they, along with their families, had relocated to the Engro Colony in Daharki from Canada until the new plant was up and running. It was Halloween, and the Canadians thought why not celebrate Halloween with the Pakistani residents of the colony and it was a great idea indeed.

Since there was obviously no “trick-or-treat” culture in the colony, the Canadian families arranged an evening Halloween party at the colony’s Club and everyone was invited. The Halloween celebration was more of a fancy dress party for us non-Canadians and it was a lot of fun.

There were some really nice things to eat at the party, made by the Club and I think some made by the Canadian ladies. As there are none of those huge gorgeous orange pumpkins growing in the middle of Sindh, the Canadians made do with what was available; they carved those classic scary Jack-o’-Lantern pumpkin faces on stocky little roundish green kaddus from the vegetable shop at the local Gulnar Market. Necessity truly is the mother of invention!

Chocolate Cobweb Cupcakes

The party was arranged within a day or so of being decided which left almost no time for anyone to think of or make any elaborate costumes. All the kids were in costume and by costumes I mean all of us more or less improvised with whatever we had lying around at home or could borrow from friends.  I went to the party dressed as a fairy. That decision was based solely on a shimmery green (the hue of green that was known as “bottle green” back then; haven’t heard that color described as such in decades!) dress that I owned and I think we created a makeshift wand for me to hold from a small cane stick with one of those decorative stars that you get at party decoration stores stuck at the top. So I was a fairy and a wingless one into the bargain as there was absolutely no time to make any DIY fairy wings.

Fast forward to the present and with that one Halloween celebrated long ago, there was not much after that and frankly there are still no Halloween celebrations as such apart from a few parties here and there. But in the last few years, social media and Instagram and Pinterest in particular, have literally brought Halloween to the rest of the world with the celebration becoming something exciting to look forward to. There is an amazing array of wonderful Halloween ideas such as for food, decor and makeup shared by bloggers, makeup artists and other insanely creative folks that has made the countdown to Halloween one of the most exciting times of the year, for me at least.

This year, I have decided to do the creepy-cool half skull makeup look made popular by the uber talented makeup artist Chrisspy that she posted on her YouTube channel back in 2014. Though I obviously cannot come even remotely close to matching her finesse and experience as a makeup artist, I think I did a pretty okay job practicing getting the half skull look to look decent enough, haha!  Fingers crossed for the final look on the day! You can watch Chrisspy’s tutorial here as she uses her mastery over makeup to transform her look in minutes.

Chocolate Cobweb Cupcakes

Just like Chrisspy, the sheer scale of talent and creativity of ideas, be it makeup, costume design, baking or anything really, on social platforms such as YouTube, Pinterest etc is nothing short of staggeringly impressive; so many great ideas and the fact that people share them in near microscopic detail to make it as easy as possible for anyone who might want to try them – how amazing is that! Thank you kind, helpful and crazily talented people for sharing your wonderful ideas and techniques so wholeheartedly!

I too wanted to do something in the spirit of Halloween (pun intended, hehe!). I had been wanting to put my go to chocolate cupcake recipe on the blog for a while so thought of making some Halloween-ish cupcakes to accommodate that idea. So I started browsing Pinterest for some spooky cupcake ideas and came across so many amazing Halloween cupcakes! It was hard to choose just one idea but these Pumpkin Chocolate Spiderweb Cupcakes by Bright-Eyed Baker frosted with orange colored frosting and topped with chocolate spiderweb toppers stood out as they were so arrestingly beautiful! So I decided that these would be my food inspiration for Halloween this year and that is how my chocolate cobweb cupcakes came to be.

Chocolate Cobweb Cupcakes

The chocolate cupcake recipe I use most is a chocolate cake recipe that was shared by someone back in Daharki during the late ’90s – early 2000s and was titled “Deep Chocolate Cake.” It is such a flavourful and supermoist recipe that I instantly fell in love with it. Years later I discovered it is actually the recipe for Hershey’s Black Magic Cake. It is pretty much the same recipe that Ina Garten used to make “Beatty’s Chocolate Cake” on an episode of “The Barefoot Contessa” so, if the recipe has her approval, then you know it must be pretty good.

The vanilla frosting recipe is a very slight adaptation of the wonderful Crusting American Buttercream Icing by Peggy Does Cake. It is a very good recipe, not overly sweet or too intensely buttery and the original can be found here.

I used orange coloured frosting for my Chocolate Cobweb Cupcakes plus the classic bewitching purple of Halloween, thanks to a post on Wilton’s Instagram earlier this month of chocolate cupcakes with purple frosting topped with mint green spiderwebs! Wilton has been posting some really fun Halloween ideas this month so you might want to check them out.

Chocolate Cobweb Cupcakes

So before we go on to actually making and decorating the cupcakes let’s keep the following in mind:

  • The first time I made orange icing for these cupcakes by mixing red and yellow gel food colors (both by AmeriColor) I added the red a little too enthusiastically which meant that I had to use A LOT of yellow to bring it to any semblance of orange. I did end up with a very vibrant, heart-stopping orange but also ended up thinning my frosting a bit – yes, even gel food colors, when used in copious amounts, can affect the texture of your frosting so note to self: Practice restraint when using food colors! You can obviously use orange food color for the frosting. AmeriColor’s “Electric Orange” seems to be a popular choice for bright orange frosting.
  • The chocolate cupcake toppers are very delicate. If you live in a place with a warmer climate it would be best to freeze the toppers until ready to serve and add them to complete your chocolate cobweb cupcakes right before serving. They’ll soften to room temperature fairly quickly.  Literally seconds after being placed on the cupcakes, the toppers began bending at the base which is the point where they’d been pushed into the frosting and finally, gently toppled over. The toppled cobwebs then softened and meltingly drooped over the frosting which kind of gave them a fairly cool look in a creepy sort of way, which if less pretty, was actually far more realistic as you can see in the photo above.
  • I discovered, rather very late in the day (after 2 attempts at making the chocolate cobwebs and having them topple over the cupcakes both times) that it is best to use chocolate that contains no cocoa butter to make the toppers as that kind of chocolate sets up firm and is not prone to softening just seconds after being placed on buttercreamed cupcakes. I used Hershey’s semisweet chocolate chips to make the cobwebs, which obviously contain cocoa butter, hence the super quick softening and yes I wish I had researched more before attempting to make the toppers. Candy coating or candy melts might work well too in creating firm toppers. I would still place the toppers atop the cupcakes just before serving to be on the safe side.
  • Serve the frosted chocolate cobweb cupcakes at room temperature. Store them airtight and if they’ve been in the fridge, allow them to come to room temperature before serving. Cold cupcake and cold frosting are not very nice, unless it’s a whipped cream frosted cupcake.

Chocolate Cobweb Cupcakes

 

 

Chocolate Cobweb Cupcakes

Recipe Type: Desserts    Author: Alice In Eatland
Prep Time: 30 Minutes    Cook Time: 20 Minutes    Total Time: 50 Minutes    Serves: 10 – 12

 

Moist chocolate cobweb cupcakes with swirls of creamy vanilla frosting – perfect for the spookiest time of the year or for any time of the year!

 

CUPCAKES:

INGREDIENTS

  • Around 12 – 14 (1.5″ base) cupcake liners/paper bake cups
  • 1/2 cup milk
  • 2 tbsp white vinegar
  • 1 cup caster sugar or superfine sugar
  • 1/2 cup + 1/4 cup + 1/8 cup plain flour
  • 1/4 cup + 1/8 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/4 cup oil
  • 1/2 tsp vanilla extract or essence
  • 1 tsp instant coffee
  • 1/2 cup boiling water

 

METHOD

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Line cupcake/muffin pans with the cupcake liners/paper bake cups and set aside.
  3. Stir the milk and vinegar together in a small cup or bowl to make buttermilk. Set aside.
  4. Combine all the dry ingredients, except coffee, in a bowl.
  5. Whisk the egg. Stir the buttermilk and add to the egg along with the oil and vanilla.
  6. Add the egg mixture to the dry ingredients and beat until well mixed.
  7. Stir the instant coffee into the boiling water and carefully stir into the cocoa mixture. Batter will be quite thin.
  8. Pour batter into a measuring jug.
  9. Fill cupcake liners/paper bake cups with batter almost 3/4 full. I fill them nearly to the top with less than an 1/8 of an inch to spare at the top as I like my cupcakes to have nice high domed tops but if you’re making these for the first time, fill them 1/2 or 3/4ths full to see how they bake in your oven as every oven is different and you don’t want your cupcake batter spilling out and over while baking.
  10. Bake 18 – 20 minutes or until cupcakes are risen and a wooden pick inserted near the center comes out almost clean. Its okay if a few crumbs are sticking to the wooden pick. Try not to overbake.
  11. Remove baked cupcakes to a wire rack.
  12. Cool completely before frosting.

 

CREAMY VANILLA FROSTING:

INGREDIENTS

  • 200 grams salted butter (I use Lurpak’s Slightly Salted Butter), soft but cool
  • 1 tbsp water, at room temperature
  • 1 lb (around 450 grams) icing sugar, sifted/sieved
  • 1 tbsp cream
  • 1/2 tbsp vanilla extract or essence
  • Orange food colour (I used “Super Red” and “Electric Yellow” both by AmeriColor to make orange)
  • Purple food colour (I used “Violet” by Wilton)

METHOD

  1. Cream butter until creamy, fluffy and pale in colour.
  2. Add the water and beat until combined.
  3. Add the rest of the ingredients, except the food colours, and beat until smooth, thick and creamy.
  4. Divide the frosting equally into two and colour each half with the food colours.
  5. Pipe onto cooled cupcakes and store airtight.
  6. If storing in the fridge, allow your frosted chocolate cobweb cupcakes to come down to room temperature for 10 or so minutes before serving.

 

CHOCOLATE COBWEBS:

  1. Print out cobweb templates (I used the one available here by Candiquik – there are some cute bat and cat templates as well and these too would make pretty awesome chocolate toppers).
  2. Tape the cobweb printout on a flat cookie sheet or the backside of a flat tray.
  3. Lay a sheet of greaseproof or wax paper on top of the printout and tape it flat on top of it. You will be able to see the template design below.
  4. Fit a piping bag or a Ziploc bag snipped at one corner with a small plain writing nozzle/icing tip (I used tip number 4 by Ateco).
  5. Put 1 cup of dark or semisweet chocolate chips or chopped chocolate (whichever chocolate you use, make sure it has NO cocoa butter in it) in a bowl and microwave on high for 20 seconds. Stir and microwave again in 10 second increments, stirring every time until the chips are melted and smooth.
  6. Cool the melted chocolate a few minutes and put into the prepared piping bag.
  7. Carefully pipe out the chocolate over the wax paper covered templates, tracing out the pattern beneath. Don’t worry if you’re not super neat, as long as all the lines of each cobweb are connected by the chocolate.
  8. Once all the cobwebs have been piped, put the tray or cookie sheet in the fridge to set for at least half an hour.
  9. To remove cobwebs, carefully slide a thin spatula or thin flat butter knife under the cobwebs to dislodge them and carefully and quickly place them on top of the frosted cupcakes just before serving.

Filed Under: Desserts, Recipes Tagged With: Autumn / Fall, Baking, Chocolate, Daharki, Dessert, Halloween

Funfetti Cake Batter Ice Cream

August 13, 2016 by aliceineatland Leave a Comment

Funfetti Cake Batter Ice Cream

Funfetti Cake Batter Ice Cream

I have something of an obsession with cake batter, cookie dough and funfetti hence this dreamy Funfetti Cake Batter Ice Cream!

The first time I remember seeing a box of cake mix was back in the 80s. It was at the house of one of my Mother’s cousins. Her husband was in the army so they used to live in Malir Cantt. Going to their house was always a treat; I have not been to Malir in decades but I remember it being clean and non-congested with wide open spaces plus our hosts had a beautiful home and the glamorous lady of the house was a great cook.

One time at their home she was putting one of her lovely meals together and we were hanging out in her spacious kitchen as usual. On one of the open shelves built into the wall I remember a seeing a lone box of cake mix. The box was yellow and it was for a yellow cake mix. She had gotten it on a recent trip to London. It was like I could taste that yellow cake just looking at the box of cake mix.

Funfetti Cake Batter Ice Cream

The mind is a strange and beautiful thing. It always amazes me how sometimes you can remember ordinary things like a box of cake mix at somebody’s house from your childhood  with such vivid clarity and yet some recent apparently electrifying moments are all but a blur.

As a child I would lick the cake batter from the mixing spoons every time my Mother would bake a cake. To this day, I am more interested in the cake batter itself than in the actual baked cake! My Mother would scold me that I’d get sick or develop a tummy ache if I ate raw cake batter but I, like every good rebellious child, never listened. Thankfully I have never suffered any ill effects from raw cake batter so when I came across a few ideas for a Funfetti Cake Batter Ice Cream, it was like a dream come true and I was hooked.

image2 (1)

My first encounter with sprinkles was in Daharki. They weren’t available in Pakistan back then and the folks who had them would get them on trips abroad. I remember seeing SuperCook (now Dr Oetker) ads in my Mother’s magazines advertising hundreds and thousands, food color and white icing in a tube. I tore out the page and sent it with my maternal Grandmother who was travelling to the US soon and asked her to bring this kind of cake icing and decorating stuff for me.

I discovered ice cream made with just cream and condensed milk in BBC Good Food Magazine back in 1994. It was a recipe in the kids’ cooking section of the magazine and since it was so easy and utterly delicious, it has since been my go to recipe for a quick and easy ice cream base. No ice crystals, no forking , no churning or ice cream machine required. It is a great base for this Funfetti Cake Batter Ice Cream and quite a few no-churn cake batter ice cream recipes use this base too.

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I have always baked from scratch. For me, baking from scratch versus baking from a boxed cake mix can best be summed up like this: you know what they say about healthy eating that if you stay on track and eat whole, unprocessed nutritious food 80% of the time, you can afford to indulge in tasty but maybe not so healthy treats 20% of the time. That’s how I feel about boxed cake mixes – I will always bake from scratch but on the rare occasion that a boxed mix is required to add a certain flavor to something, then I don’t have a problem using a bit of it, like for this Funfetti Cake Batter Ice Cream.

A few things you might want to consider:

  • If you absolutely do not want to use a boxed cake mix you can leave it out and add a few teaspoons of good vanilla essence or extract. The result will obviously not be Funfetti Cake Batter Ice Cream but you will still have a very delicious Vanilla Funfetti Ice Cream.
  • If you can get hold of cake batter flavored bakery emulsion, that too can be used in place of the cake mix. I have not used bakery emulsions as yet but have read good things about them.
  • Not all brands of sprinkles are the same. I would suggest not to use the local made sprinkle brands as the colors usually start to bleed shortly after contact with moisture – trust me as I speak from experience. I use Cake Mate brand sprinkles that I got from Esajee’s, (DHA, Lahore branch).
  • If you want to make scoops out of the ice cream then freeze the mixture in a rectangle shaped airtight container to facilitate easy scooping.
  • Since this ice cream is very creamy with zero ice crystals it melts fast (as can be seen in the photos!) so it is best to serve it in chilled bowls.

Funfetti Cake Batter Ice Cream

 

Funfetti Cake Batter Ice Cream

Recipe Type: Dessert    Author: Alice In Eatland
Prep Time: 10 Minutes + Freezing Time    Serves: 6-8

 

Looking for an easy, delicious & fun dessert? Made with just 3 ingredients, both kids & adults will love creamy no-churn Funfetti Cake Batter Ice Cream!

 

INGREDIENTS

  • 2 cups heavy cream, well chilled
  • 1 can (around 400 grams or so) sweetened condensed milk, well chilled
  • 1/2  cup vanilla, yellow, white or Funfetti cake mix
  • Sprinkles

 

METHOD

  1. Whip cream until thick, fluffy and almost double in volume.
  2. Add sweetened condensed milk and beat until thick and increased in volume.
  3. Beat in cake mix. The mixture will thicken.
  4. Taste and see if you like the flavor or if more cake mix is needed. The amount of cake mix called for in the recipe gives a nice but subtle cake batter flavor. Keep in mind that your ice cream mixture will get sweeter if more cake mix is added.
  5. Turn mixture into plastic container, cover airtight and freeze 6-8 hours or until firm.
  6. Scoop out into chilled bowls or into ice cream cones, sprinkle with sprinkles of choice and serve.

Filed Under: Desserts, Recipes

Rose Crème Brûlée

June 16, 2016 by aliceineatland 2 Comments

Rose Crème Brûlée

Rose Crème Brûlée

Rose Crème Brûlée: what better way to start things than with this deliciously elegant rose flavoured take on this timeless dessert!

(Post Updated: 25th March ‘23)

The idea for making a rose crème brûlée came while I was living in London a few years ago. I adore watching food channels and that mania started way back in the 90s (the beginning of the ‘dish antenna’ phenomenon in Pakistan) when I was exposed to the utterly delicious channel BBC Food on ‘the dish’.

Sadly BBC Food stopped airing in Pakistan fairly soon, but I was delighted to find it again on tv, years and years later, in London. I was hooked on BBC Good Food and Food Network and one of the shows I’d watch regularly was “Giada at Home” featuring the lovely Giada De Laurentiis.

On an episode of the show, very romantically titled “We’ll Always Have Paris”, Miss De Laurentiis made gorgeous Raspberry Rose Pots de Creme and I knew right away that I would make a similar raspberry rose-ish dessert one day.

Though I still haven’t tried my hand at Giada’s Raspberry Rose Pots de Creme, the recipe on the show in London inspired me to make rose flavoured crème brûlée years later, back in Lahore, Pakistan.

Summer can be brutal in most parts of Pakistan. With temperatures high enough to test the patience of a saint, food that calls for minimum effort and as little time in the kitchen as possible is obviously called for though this dragon fire summer heat usually does little to deter most of us Pakistanis from slaving over elaborate meals in hellishly hot kitchens because we are slaves to our tastebuds.

Rose crème brûlée is a pretty fuss-free dessert. It takes mere minutes to combine the few ingredients called for in the recipe, bake them and then let the fridge do the chilling and final setting. It is the perfect summer dessert. I make it year round.

The Raspberry Rose Pots de Creme recipe uses rose water for flavour; I still haven’t found the kind of rose water that I’d like to put in a dessert. The search continues.

4 Tips For Making A Beautiful Rose Crème Brûlée

  • Red rose syrup, very popular in Pakistan for making cooling summer drinks was a revelation when I added it to the crème brûlée mixture.
    The amount I use in the recipe adds a lovely but subtle rose flavour and pretty pink color.
    It is a very heady syrup and too much of it can be quite overpowering so you have been warned.
  • I’ve used raspberries to garnish the rose crème brûlée because of the Raspberry Rose Pots de Creme inspiration but strawberries look pretty and go well with it too.
    The two-toned rose petals are from a rose bush planted by my Dad in my home garden.
  • You can caramelize the sugar under a hot grill in the oven for a few minutes but I highly recommend getting a kitchen torch for this, which is quite inexpensive and fairly easily available.
  • And in order to get the kind of picture perfect, evenly blistered crème brûlée top that one sees on Pinterest and blogs and in cookbooks and food magazines, use granulated brown sugar or demerara sugar and a kitchen torch.
    I will forever be grateful to Nigella Lawson, the ultimate domestic goddess, for this priceless tip.

This recipe was featured in the first issue of “My Kisan Kitchen” a Pakistani food and lifestyle magazine.

 

Rose Crème Brûlée

Recipe Type: Dessert    Author: Alice In Eatland
Prep Time: 10 Minutes    Cook Time: 20 Minutes    Total Time: 30 Minutes    Serves: 2

 

Creamy pink rose flavoured crème brûlée. If you like traditional crème brûlée, you will love this lusciously exotic take on the classic dream dessert.

 

INGREDIENTS

  • 2 egg yolks
  • 2 tbsp red rose syrup (the kind used to make red summer drinks – I like Rooh Afza)
  • 1 pack (around 200 ml) cream
  • 1/2 a vanilla bean or 1 tsp good vanilla essence or extract
  • A few tablespoons granulated brown sugar or demerara sugar
  • Fresh raspberries, strawberries or any other fruit
  • Fresh rose petals and leaves, thoroughly washed and dried

METHOD

  1. Preheat oven to 180 degrees C (350 degrees F).
  2. Stir yolks and red rose syrup together until combined.
  3. Put the cream in a pan, scrape in the vanilla seeds from the pod or add the vanilla essence or extract, stir and bring to the boil while stirring.
  4. Remove from heat and whisk into the yolk and red rose syrup mixture until well mixed.
  5. Strain this mixture into 2 ramekins or a single ovenproof dish.
  6. Put these in a larger ovenproof pan and carefully pour boiling water inside the larger pan until it comes nearly halfway up the sides of the ramekins/dish.
  7. Place pan in preheated oven.
    Check after 15-20 minutes; shake the ramekins/dish gently – if the sides look set and the centre still wobbles, the custard is ready. If it needs more time, check after 2-5 minute intervals. Do not over-bake.
  8. Remove from oven and cool to room temperature and then chill in the fridge for at least 4-6 hours.
  9. When ready to serve, take out ramekins from fridge, sprinkle enough granulated brown sugar or demerara sugar to form an even layer all over. Tilt and gently shake the ramekins to help the sugar spread evenly. Make sure the entire surface of the custard is covered with sugar.
  10. Caramelize the sugar with a kitchen torch until burnished and dark.
  11. Put back in the fridge for at least 5 minutes to let the custard cool down from the heat.
  12. Garnish with fresh fruit and decorate with fresh rose petals and leaves just before serving.

Filed Under: Desserts, Recipes Tagged With: Baking, Dessert, Romantic, Spring, Summer, Valentine's Day

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Hello! If like me, you too love to cook, bake and eat then you're in the right place. From heartwarming, soul-satisfying comfort food to light, fresh and deliciously healthy meals, everything here is made with the utmost TLC :)

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