Cuthberts Tea Shoppe Rum Cake Food

SNICKERDOODLE RUM IGLOO CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
• Whisk the flours, cinnamon, baking powder and salt together in a large bowl and set aside.
• Cream the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time until just combined, then add the vanilla. Combine the milk and rum in a measuring cup, then alternate adding the dry ingredients and milk mixture to the butter mixture in two additions each. Beat until combined.
• Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes. Let cool on a wire rack until cool enough to handle, then turn the cakes out onto the wire rack to cool completely.
• For the decoration: Meanwhile, put the white melting candies and coconut oil in a medium heatproof glass or metal bowl that fits over a small saucepan without touching the bottom. Fill the saucepan with a couple of inches of water and place over medium heat. Place the bowl of white melts over the top and melt until smooth.
• Pour a small amount of the white chocolate into a 6- to 7-inch plastic chocolate dome mold and swirl the mold to coat the inside completely in a thin layer. Place in the refrigerator for 1 minute. Remove and spoon 1/4 cup more white chocolate into the mold. Using the back of the spoon, smooth the white chocolate all around the inside to create a thicker layer; refrigerate for 1 to 2 minutes. Repeat this process 2 more times, so that you have a solid white chocolate layer in the mold. Leave in the refrigerator while you finish assembling the cake. Place any leftover melted chocolate in a disposable pastry bag or resealable plastic bag.
• To make the penguins, form a ball of black gum paste about the size of a golf ball. Using the insides of your palms or the tabletop, gently roll one end to form the ball into a egg shape. Orienting the pointier side of the egg up, make a small snip with a sharp pair of scissors on one side of the egg, close to the bottom, and use your finger to lift the snip up to form a wing. Repeat directly across from this snip on the other side to make the second wing. Repeat the making egg shapes and snips 3 times for 3 more penguins.
• Take a small amount of white gum paste and roll it out thinly, dusting with cornstarch so it doesn't stick to your surface. Cut out 4 small teardrops with a cutter or very sharp paring knife. Trim a small V-shaped notch from the tip of each white teardrop. Brush a small amount of vodka on one side of a white shape and adhere to the front of a black penguin body. Repeat with the remaining penguins.
• Split the orange melting candies in half, then gently press the body of the penguin onto 2 of the orange melt halves to position them for feet. Lift the penguin off and brush the foot indents with vodka, then press the penguin gently back on top of the orange melts to adhere. Repeat with the remaining penguins. Cut the sour belts in half lengthwise, then cut into 6-inch strips. Tie one in a loose knot and drape around a penguin's head; tighten as needed, then trim to the desired length. Repeat with the remaining penguins. Press an orange chocolate-covered sunflower seed into each head to create a beak on each penguin. Use edible markers to draw eyes on each.
• Level both cake layers using a serrated knife. Flip one round upside down and secure to a 12-inch round silver cake board set on a cake turntable with a dollop of Frosting. Spread an even layer of Frosting (about 1/2 cup) over the top of the cake layer. Flip the second cake layer upside down and place atop the Frosting. Frost the entire cake with a thin even coat of Frosting. If your Frosting has picked up a lot of crumbs, refrigerate the cake 30 minutes. Generously frost the cake with a second layer of Frosting, using an offset spatula to create swirls and snow drifts.
• Remove the chocolate mold from the refrigerator and invert onto a clean work surface, using the edges of the mold to lift it off. Use a sharp paring knife to cut a broken-looking hole into the front of the igloo. Place the chocolate dome on top of the cake, positioning it close to one edge. Snip a very small bit of the tip off the end of the pastry bag with the white chocolate. Create 'ice bricks' on the igloo by piping horizontal lines at 1-inch intervals around the dome (put the pastry bag back in the microwave for a couple of seconds if it gets too hard to pipe). Then pipe in staggered vertical lines to create the bricks.
• Add more Frosting where you wish to make snow drifts against the igloo and around the bottom of the cake. Place your penguins on top and along the sides of cake.
• Place the sugar and 3/4 cup water in a saucepan and stir until dissolved. Bring to a boil over medium heat.
• Meanwhile, put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment and beat to stiff peaks. With the mixer on low, stream in the boiled sugar syrup, then add the vanilla and turn the mixer to high. Beat for 7 minutes.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

GINGER RUM CAKE

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.

CHOCOLATY-PEANUT BUTTER ENCRUSTED RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan.
• To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes.
• To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze.
• Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.
• To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.
• Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.