SANDCASTLE CAKE
With layers of brown sugar cake, sea salt caramel frosting and "sand" made from graham cracker crumbs, this festive summer dessert is a beach-lover's delight.
Provided by Food Network
Categories dessert
Time 4h
Yield 20 to 25 servings
Number Of Ingredients 27
Steps:
- Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick baking spray with flour.
- Whisk together the flour, baking powder, cinnamon and salt in a large bowl and set aside.
- Combine the butter, brown sugar, vegetable oil and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and light, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- Add half the dry ingredients to the butter-sugar mixture and mix on low speed until just incorporated. Add the buttermilk and mix again until combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl with a rubber spatula, folding in any ingredients that didn't get incorporated. Divide the batter between the prepared pans, filling each no more than 3/4 full.
- Bake until a toothpick inserted near the center of the cakes comes out clean, about 30 minutes for the 6-inch cakes and 40 to 45 minutes for the 8-inch cakes.
- Cool in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely. If necessary, level the cakes with a serrated knife or cake leveler.
- For the frosting: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to high as the sugar is incorporated and the mixture is light and fluffy. Add the dulce de leche in three additions until thoroughly combined. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt.
- Transfer 3/4 cup of the frosting to a piping bag and set aside. Cover the remaining frosting with a damp towel so it doesn't dry out.
- For assembly: Place an 8-inch cake layer on an 8-inch cake board. Top with 1 cup caramel frosting, spreading evenly to the edges. Top with a second layer. Cover the entire cake with a layer of frosting, using a cake smoother or bench scraper to make the frosting as smooth and even as possible. Chill for 20 minutes or until the frosting is firm.
- Pour half the graham cracker crumbs onto a rimmed baking sheet. Remove the chilled cake from the refrigerator and roll the sides in the crumbs. Cover the top of the cake evenly with crumbs, gently patting them into the frosting. (The crumbs should stick naturally, but if they don't, brush the cake with a light coating of water using a pastry brush and roll again.)
- Place a 6-inch cake layer on a 6-inch cake board and top with 1/2 cup caramel frosting. Repeat the frosting, chilling and crumb-coating process as before. Place the finished 6-inch tier on top of the 8-inch cake. Anchor the two cakes together using one long cake dowel, if desired. Refrigerate the cake while you prepare the remaining decorations. Reserve the pan of graham cracker crumbs to use later.
- Make the spires and turrets by frosting the top inner edges of two cake cones with the caramel frosting. Nest a second cake cone inside each frosted one. Coat the outsides of the cones with frosting using a small offset spatula, then roll both cone stacks in the reserved graham cracker crumbs until completely coated.
- Frost the exterior of two sugar cones with the caramel frosting and roll in the graham crumbs. Snip a small hole at the end of the piping bag and pipe a thick line of caramel frosting on the inside of each cake cone and top with the coated sugar cones so they point upward.
- Trim away 1 inch from the bottom of one of the remaining sugar cones with a serrated knife using a gentle sawing motion. Cover the cone with caramel frosting and roll in the crumbs. Coat the remaining sugar cone with frosting and roll in the crumbs. Refrigerate all the decorated cones until firm, about 15 minutes.
- Remove the cake from the refrigerator and position the two assembled cake cone towers on either side of the front of the cake. Anchor each in place using a dot of frosting. Arrange the two remaining decorated sugar cones on top of the cake. Pipe a mound of frosting under each cone to anchor it in place.
- Put the brown sugar cubes in a large bowl and drizzle with honey. Toss with a fork to coat the cubes with honey, then toss with some of the remaining graham cracker crumbs. Arrange the coated cubes around the top edges of the cake tiers. Use a dot of piped frosting to anchor each cube in place.
- Use the remaining frosting to cover the serving plate. Generously sprinkle the remaining graham cracker crumbs over the frosting to create a sandy beach appearance. (You may have leftover crumbs.) Refrigerate while you prepare the candy decorations.
- Make the decorations: Combine the orange and red candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the starfish candy mold. Put the candy molds on separate small trays or baking sheets. Rap each pan on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer.
- Place the white candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the shell and sand dollar molds. Put the candy molds on separate small trays or baking sheets. Rap the pans on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer. Allow all the candy decorations to come to room temperature.
- Dip a dry art brush in the cocoa powder and tap off excess. Lightly brush across the white candy pieces to give them dimension. Arrange the candy shells and starfish around the cake tiers as desired.
- To make the castle doors and windows, put the melted semisweet chocolate in a piping bag and snip a small hole at the end. Put the printed template on a small sheet pan. Cover the template with parchment paper and pipe chocolate onto the paper following the outlines of the shapes on the template. Use a toothpick to spread the chocolate into corners and fill any holes. Freeze the chocolate until firm, about 10 minutes, then turn the pieces over using a toothpick. Handle the pieces as little as possible to avoid melting the chocolate.
- Pipe caramel frosting on the back of each chocolate piece and attach to the sandcastle.
- Use a metal skewer or cocktail pick to gently tap a hole into the tip of each sugar cone. Insert the cupcake flags into the sugar cone spires.
- Bring the cake to room temperature before serving.
SAND KAGE
This is a basic Danish Sand Cake recipe. It's from the Danish Food Cook Book. Great with coffee. Also great for a big feast at midsommar or Christmas.
Provided by apelsinjuice
Categories Dessert
Time 1h25m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- Let the butter soften to room temperature.
- Separate the eggs and let them come to room temperature.
- Cream sugar and butter well.
- Add egg yolks one at a time, beat well in between.
- Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
- Last, add the stiff beaten egg whites.
- Bake 50-60 minutes in a 350 degree F oven.
- This is one of the most used cakes on the Danish coffee table. Enjoy!
Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 100, Sodium 123.7, Carbohydrate 26.3, Fiber 0.8, Sugar 10.5, Protein 3.9
LEMON SANDCAKE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with a round of parchment paper and butter the paper. Coat the pan with flour, shaking out the excess.
- Beat the egg whites with 2 tablespoons sugar until it forms soft peaks; set aside in the refrigerator. Sift the potato starch and baking powder into a bowl.
- In an electric mixer, cream the butter with a pinch of salt until smooth. Add remaining 1 cup sugar gradually, beating until well blended. Add the egg yolks 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon zest and vanilla. Add the sifted potato starch and baking powder all at once. Mix until just blended. Fold half of the beaten whites into the batter mixture to lighten it, then gently fold in the remaining whites. Transfer the batter to the prepared pan, leveling it with a spatula.
- Place in a cold oven and then preheat to 350 degrees F. Bake until the cake is well raised, nicely browned, and beginning to pull away from the sides of the pan, 50 to 55 minutes. Let cool completely in the pan on a rack, then invert onto the rack and carefully remove the parchment paper. Invert again onto a serving platter. Put the confectioner's sugar in a sieve and lightly dust the surface of the cake
SANDCAKE
An easy cake usually used for deserts. The secret is that you really need to mix the ingredients for a long long time. At least ten minutes for the butter, then an additional ten when adding the eggs and so on.
Provided by Chef Frank Kanu
Categories Dessert
Time 1h40m
Yield 2-6 serving(s)
Number Of Ingredients 5
Steps:
- Stir the butter until really white, add the eggs and then slowly add the sugar. Then the flour.
- Bake at 375 for around 40 minutes.
Nutrition Facts : Calories 1537.2, Fat 86.6, SaturatedFat 52.8, Cholesterol 425.2, Sodium 644.5, Carbohydrate 176.7, Fiber 2.7, Sugar 100.6, Protein 17.5
NORWEGIAN SANDBAKKEL
This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
Provided by CarrolJ
Categories Dessert
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the flour and sugar.
- Cut in the butter until blended.
- In a separate small bowl mix the water, almond extract, and egg yolk.
- Using a fork mix together the wet and dry ingredients into a dough.
- Knead until smooth.
- Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
- Press so that the dough is all of the way up the side of the molds.
- Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
- Bake cookies for 15 to 20 minutes, until golden brown.
- Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
- Store in an airtight container until served.
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