Roxstarbakes Pineapple Curd Food

PINEAPPLE CURD

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

PINEAPPLE CURD

Steps:

• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
• Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
• Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

POOL PARTY CAKE

Steps:

• Preparation:.
• You'll want to get all of your ingredients prepped! This includes your two 9" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice.
• Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
• Fill, crumb coat and frost cake:.
• Get ready to fill and stack the cake. In this case, I'll use alternating pineapple curd and buttercream.
• Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
• Decorate by adding stripes:.
• You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
• Start adding the pineapple border:.
• Note: Pipe even dots around the border of the cake using your favorite tip. Here I'm using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple.
• Pipe pineapple greens using a Wilton 352s tip in green of your choice.
• Create the pool:.
• Mix corn syrup and your favorite blue and spread across the cake.
• Create your fantastic Pool Party flamingoes:.
• Start melting your candy melts for the beak, eyes and wings.
• You can use any non-frosted donuts for the body of the flamingoes.
• Prep three donuts in 3 different shades of pink fondant.
• Mold your flamingo heads and tails using fondant.
• Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes.
• Pro tip: you'll want to make sure no one eats the spaghetti but they're safer than sticks in your cake because they're food safe!
• Placing your flamingoes:.
• Start placing your fondant-covered donuts on the cake where you'd like.
• Insert flamingo heads and tail.
• Create flamingo wings.
• Add wings to flamingo pool floatie.

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.

GARLIC LOVIN' SALMON

Steps:

• In a large skillet over medium-high heat, melt butter.
• Stir in garlic.
• Sprinkle salmon fillets on both sides with lemon pepper seasoning.
• Place fish in the pan and cook on both sides for approx 3-5 minutes per side, until fish flakes when tested with a fork.
• Garnish with lemon wedges and serve.

LEMON LIME CURD

Steps:

• Shred lemon rind very finely to make 1/4 cup.
• Squeeze juice from lemons and limes to make 1-1/3 cups total.
• In a heavy saucepan combie juices and sugar.
• Stir in eggs, butter and 1/4 cup lemon peel.
• Cook, stirring, over med heat (DO NOT BOIL) until thickened and coats a metal spoon.
• This takes about 8 minutes.
• Will keep in fridge for a month.

ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.
• Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.