Razzle Dazzle Food

LEMON ROULADE

Steps:

• Heat oven to 200c/180c fan/gas 6. Grease the tin with a little oil and line the base with baking parchment. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume - this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
• Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Working quickly, tip half the mixture into another bowl. Add the lemon zest and yellow food colouring to one bowl, and the vanilla and orange colouring to the other. Mix again until just combined - try not to overmix as this will knock out the air, giving you a flat sponge. Transfer each mixture to a piping bag.
• Snip the end off of one piping bag, about 2cm from the tip. Quickly pipe lines along the tray. Repeat with the other bag, then bake for 10 mins.
• While the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end - this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
• To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.

RAZZLE DAZZLE TORTE

Steps:

• Preheat oven 350 degrees.
• Line 2 9" pans with parchment paper and spray with baking spray.
• Combine flour, salt and baking powder. Set aside.
• Cream butter and sugar until creamy.
• Add eggs one at time beating well after each addition.
• Add the flour mixture and beat on low speed only until mixed in! DO NOT OVER BEAT!
• Pour in milk and again only beat until mixed inches.
• Fold in pecans.
• Pour batter into prepared pans.
• Combine ingredients for the raspberry swirl.
• Pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
• Bake 35 minutes. Cool 10 minutes.
• Turn out cakes onto cooling racks, remove parchment paper and cool completely.
• While cake is cooling mix together the ingredients for the filling.
• Cut each layer in half (I use dental floss to make the cut).
• Put 1/3 of the filling between each layer.
• Whisk together the ingredients for the glaze.
• Pour onto top layer.
• Optional - Garnish with pecan halves and fresh raspberries and dollops of whipped cream.

RAZZLE DAZZLE RASPBERRY PIE

Steps:

• Whisk together Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth.
• Stir in yogurt until well blended.
• Mix sherbet in a separate bowl until soft and creamy.
• Mix the sherbet with the marshmallow mixture and pour into prepared crust.
• Freeze until firm.
• Garnish with fresh raspberries and serve.

RAZZLE DAZZLE - MARSHMALLOW TREAT COOKIES

Steps:

• Melt and Mix butter, marshmallow and brown sugar, mix with rest of ingredients.
• Put in buttered 9x13 pan, let cool until set.