NO COOK ICING
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Provided by Debi
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g
ESPRESSO MARTINI COCKTAIL FANCIES
Bake our boozy, coffee-infused take on fondant fancies for a grown-up party. Check out our piña colada and strawberry daiquiri versions as well
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Makes 28
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the liqueur. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.
- Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.
- When the cake is cold, slice off the top so it's flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the liqueur and sit dipped-side up. Put a tiny dot of chocolate spread on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.
- For the icing, mix the espresso powder with 1 tsp water to dissolve, then mix with the fondant icing sugar and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Decorate with a drizzle of melted chocolate and a chocolate- covered coffee bean. Serve in cake cases, if you like. Will keep for two days in an airtight container. Why not also try our piña colada and strawberry daiquiri fancies?
Nutrition Facts : Calories 329 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 45 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
BIRTHDAY CAKE MARTINI (THE FRUITY VERSION)
This is another variation of the Birthday Cake Martini (this is the fruity version as opposed to the other Recipe #473107 that is chocolate based). Rim with cake icing and sprinkles for an extra special treat!
Provided by PSU Lioness
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread cake frosting onto a small plate and spread rainbow sprinkles onto another small plate.
- Dip the rim of the martini glass into the icing and then into the sprinkles. Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. Shake well.
- Strain into glass.
- Top with Champagne.
- Drop in cherry.
Nutrition Facts : Calories 140.4, Fat 0.1, Sodium 2.1, Carbohydrate 6.5, Sugar 5.5
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