Fruit Cake Fresh Fruit In The Shape Of A Cake Food

WATERMELON FRUIT BASKET CAKE

Steps:

• Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips.
• Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely.
• Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape.
• Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes.
• Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting.
• Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush.
• Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush.
• Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes.
• Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.

100% FRUIT "CAKE"

Steps:

• To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
• Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
• Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

FRESH FRUIT CAKE

Steps:

• PREHEAT the oven to 180°C.
• Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
• Dust off excess crumbs and set tin aside.
• Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
• Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
• Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
• Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
• Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
• Serve warm or at room temperature, dusted with icing sugar.

FRUIT CAKE (FRESH FRUIT IN THE SHAPE OF A CAKE)

Steps:

• Lay watermelon on its side. With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges. Turn watermelon so that it is sitting flat-sides up and down. Carefully trim the rhind off, so it resembles the smooth, straight curve of a round cake.
• Arrange pineapple, strawberries and kiwi however you wish atop the cake and around the bottom. If it is being prepared ahead of time, leave the tops on the strawberries to preserve their freshness.
• Cover and refrigerate until ready to serve.
• The best way I found to serve it was for our guests to pluck their fruit of choice off the "cake" while I sliced chunks of watermelon as requested.

FRESH FRUIT CAKE

Steps:

• Beat the egg with sugar.
• Add the oil slowly.
• Add vanilla and milk and continue beating.
• Add self rising flour nad beating until the mixture combine.
• Put it in the oily pan, in to the oven (350F).
• Let the cake cool, then cut the upper section.
• face:.
• cut the mango and pineapple to cube.
• glaze:.
• heat the sugar, water, and saffron until the liquid become less. Let cool.
• Pour over the fruit. After 15 minute brush the liquid from the fruit over the cake.
• put the fruit over cake and design it with whipping cream.

THE ULTIMATE CLASSIC FRUIT CAKE

Steps:

• Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
• Preheat oven to 150°C.
• In a large bowl, using a wooden spoon, cream together the butter and sugar.
• Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
• Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
• Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
• Spoon the cake mix into 2 greased and lined 22cm spring form tins.
• Bake cakes for 2 1/2 hours to 3 hours.
• Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
• ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
• Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
• Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.