CORNFLAKE CHRISTMAS WREATHS
Cornflakes get dressed for the holidays when mixed with a green marshmallow coating. Shaped into individual wreaths and topped with festive candies, these crunchy treats are a fun no-bake project.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds.
- Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated.
- Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.
CHRISTMAS CAKE WREATH
Feed this spicy, fruit-packed Christmas cake right up until the last minute for an extra-special festive treat. For this recipe you will need a 20cm/8in non-stick savarin cake tin.
Provided by James Martin
Categories Cakes and baking
Yield Makes 1 x 20cm/8in Christmas cake
Number Of Ingredients 17
Steps:
- For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid.
- When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string.
- Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition.
- Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife.
- Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more).
- Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake).
- For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape - this will take 3-4 minutes.
- When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit.
CHRISTMAS WREATH CAKE
Turn one fruitcake into two with these festive ideas - this one is a decorative holly ring with fondant icing (find the second recipe in 'goes well with')
Provided by Cassie Best
Categories Dessert
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Make sure the cake has completely cooled, remove from its tin and peel off the baking parchment. Use an 8cm round cookie cutter to cut a hole through the middle of the cake, pushing down as far as you can, then cut all the way down using a small sharp knife. Carefully remove the centre by lifting the cake and pushing the smaller cake up through the middle (you may need to get someone to help you with this). Keep the smaller cake to decorate and give as a gift (see 'goes well with').
- Spread a little runny icing around the edges of a cake board or stand and invert the large cake on top.
- On a clean surface dusted with icing sugar, roll out 100g marzipan into a long rectangular strip, about 8 x 20cm. Trim the edges, then use this piece to line the central hole of the cake. Trim away any excess. Roll out the remaining marzipan to a circle large enough to cover the cake - use a piece of kitchen string to help you check. Melt the apricot jam in a small pan with 1 tbsp water, then sieve and brush a little all over your cake. Use the marzipan to cover the cake, then trim any excess from the bottom and the centre.
- In a large bowl, mix the royal icing sugar with enough water to make a thick, spreadable icing. Use the food colouring to dye it a rich leaf-green colour. Working quickly, spread the icing all over your cake - don't worry about being too neat as most of the icing will be covered. Break the fondant icing into 2 lumps and dye different shades of green. Roll the icing out and cut out lots of holly shapes with cutters. Use a little runny icing as glue to stick the holly leaves all over the top of the cake. Put a big red bow at the top to finish the look.
CHRISTMAS CAKE
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit.
- Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.
- Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.
- Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.
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TOP 10 EDIBLE CHRISTMAS WREATH RECIPES | BBC GOOD FOOD
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- Speculoos profiterole wreath. Expand your pastry skills and ring in the festive season with a mouth-watering choux centrepiece. These sweet puffed-up pastries are filled with cinnamon-and-nutmeg-spiced biscuit cream, then topped with a luscious caramel sauce.
- Stollen babka wreath. Plait your way to dessert perfection with our fruit-filled stollen babka wreath. Mix together dried fruit, nuts and marzipan for classic Christmas flavours baked into an indulgent tear-and-share dish.
- Savoury squash, chestnut & mushroom wreath. Don't miss out on the savoury centrepieces – try our filling squash, chestnut and mushroom wreath for plant-based perfection.
- Festive filled brioche with baked camembert. Who could turn down golden brown brioche dough balls with a melty cheese middle? Dip to your heart's content with this attention-grabbing baked camembert.
- Clementine, cranberry & pistachio meringue wreath. Meringues are the perfect canvas for seasonal flavours. Crisp white shells with chewy centres are arranged in a ring and piled high with fresh fruit, cream, crunchy pistachios and a splash of boozy liqueur.
- Sausage roll wreath. It wouldn't be a classic Christmas buffet without a sausage roll or two. This genius recipe uses just five ingredients and looks the part on your table.
- Chocolate biscuit wreath cake. Not a cake person? Serve up this mega fridge cake packed with seasonal spices, nuts, dried fruit and crushed biscuits and topped with elegant gingerbread holly leaves and piped poinsettias.
- Wreath meringue lollies. This is a great Christmas craft to get the kids involved in. Get little hands practising their piping skills and decorating wreaths with sprinkles and sweets.
- Christmas wreath cake. Decorate a traditional festive fruitcake with a fun fondant wreath design. You'll also end up with a smaller cake to scoff at home or give away as a gift.
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