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
BIRTHDAY SNAKE CAKE
Impress your friends and family by following this fun snake cake tutorial and recipe to make a showstopping cake that's perfect for birthday parties and Halloween!
Provided by Grace Hall
Categories Dessert Party Food
Time 2h
Number Of Ingredients 18
Steps:
- Start by making the cake. You'll need to make this in advance so that it has plenty of time to cool before icing.
- Preheat your oven to 190°C (Gas mark 5/375°F). Grease the two savarin tins really well with butter or oil (I used spray oil to thoroughly coat mine).
- In a large bowl, whisk together the butter and sugar. Add the eight eggs, two at a time, whisking after you add each pair.
- Once the eggs have all been whisked in, add the flour, baking powder, 100ml of the milk and vanilla. Whisk again until fully combined.
- Place half of the cake mixture in a separate bowl. Add green food colouring to this bowl and whisk, just until the cake mixture is evenly coloured.
- Add cocoa powder and the remaining 30ml milk to the other bowl. Whisk until fully combined.
- Using two spoons, divide the cake mixture between the two greased tins, dropping alternate spoonfuls of each flavour into each tin. Once all of the mixture is in the tins, swirl around each tin a couple of times with a skewer to give a marbled effect.
- Gently smooth the tops down with a spatula, then pop both cakes in the oven and bake for around 30 minutes.
- Check that the cakes are cooked by pushing a skewer into the thickest part of the cake - once cooked the skewer should come out clean when removed from the cake. You may need a bit more or a bit less time depending on your oven.
- Once the cakes are cooked, remove from the oven and leave in the pans for 1/2 hour to cool. This will help you to remove the cakes without sticking. After 1/2 hour, run a knife around the edge of each cake, then carefully tip each cake out onto a cooling rack. It should just pop straight out.
- Leave to cool completely before icing.
- While the cake is cooking, prepare the coconut 'grass'. Place 75g desiccated coconut in a bowl and add green food colouring. If you use gel colouring, you may need to add a little water to help it coat the coconut. Stir well until all of the coconut is coloured, then tip out onto a tray or plate and leave to dry.
- Also while the cake is cooking, prepare the marshmallow 'scales'. First separate the marshmallows into colours and then roll them flat. I found that the quickest way to do this is to place the marshmallows in lines on your work surface and roll them flat with a rolling pin, one line at a time. If you don't put them in lines and just try to roll them at random, you'll run the risk of them all sticking together! Collect all of the flat marshmallow scales in two small bowls and cover until ready to use.
- Once the cake is completely cool, make the butter icing. Whisk 300g butter until soft and fluffy. Add the icing sugar, a little at a time, whisking as you go until completely combined. Add the vanilla extract and whisk again until combined.
- Take 150g of the icing and pop it into a separate bowl. Add green food colouring and stir in to evenly colour this smaller amount of icing. Add yellow food colouring to the remaining icing and whisk until evenly coloured.
- Cut a quarter circle from each cake, removing one at a sharp angle for the tail (see blog post images for details)
- Shape the tail into a triangle by cutting away a slice from the other side, then shape one of the discarded cake quarters into a head.
- Put the two cakes together to form an S shape (mine was a backwards S) and check that the whole cake will fit on the board you want to use.
- Spread the green butter icing over the board in an even layer and sprinkle with the green coconut for grass. Place the cake on top of this base layer.
- Starting from the tail end, spread buttercream over cake. I did mine in small sections so that the buttercream didn't dry out in between.
- Once you have covered the first section in buttercream, start adding the scales. Starting at the base of the tail, push the flattened marshmallows into the buttercream, alternating the colours in overlapping rows.
- Follow the shape of the cake as you go around, you'll find the rows will sometimes curve in different directions as you go around the corners!
- Continue to add buttercream and scales to the cake until the body of the snake is completely covered. Cover the head cake piece in buttercream and attach it to the rest of the body.
- Make the features; roll 2 white mini marshmallows flat and cut into ovals for the eyes, draw on the pupils with an edible marker pen (or paint them on with food colouring if you don't have one) and roll out a small piece of red fondant, cutting it into a tongue shape.
- Attach the features to the head, pushing them gently into the buttercream to hold them in place.
NO-BAKE SNAKE CAKE
added for Green Eggs and Ham beverage tag March 08 You will need a 40cm x 55cm cake board Rollettes are small sponge roll cakes. Look for them in the bread area of your supermarket. The tounge is really an Allan's red snake but it wouldn't execept it so i put in as gummy worms. you need 1 1/2 serves of Recipe#290260
Provided by Sonya01
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
- Use trimming from head and tail and remaining rollettes to fill in the gaps.
- Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
- Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.
Nutrition Facts :
ICING FOR THE NO-BAKE SNAKE CAKE
icing for the no-bake snake cake you will have to make 1 1/2 lots of this to cover the snake cake.
Provided by Sonya01
Categories Dessert
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Using an electric mixer on medium speed, beat ingredients together for 4 minutes or until light and fluffy.
Nutrition Facts : Calories 2021, Fat 161.4, SaturatedFat 102.2, Cholesterol 427.4, Sodium 1147, Carbohydrate 150.1, Sugar 147.5, Protein 1.7
NO COOK CHOCOLATE FROSTING
Make and share this No Cook Chocolate Frosting recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 31m
Yield 1 cake's worth
Number Of Ingredients 5
Steps:
- Combine dry ingredients in a mixing bowl.
- Add remaining ingredients and beat on low until combined.
- Beat 1 minute on medium speed.
- Cool 20-30 minutes.
SLINKY THE SNAKE (CAKE)
This is such a cute Idea for Halloween or a reptile themed birthday party. I made one for halloween! I have not included the time it takes to make the cakes.
Provided by CookbookCarrie
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically.
- Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue.
- Tint your frosting whatever color you'd like your snake to be.
- I did a green color.
- Frost entire length of cake with the colored frosting, frosting halfway down the sides.
- If you do the whole thing you'll need another can or two of frosting.
- Place the chocolate chips in a zip bag.
- Microwave on MEDIUM (50%) power for 20 to 30 seconds.
- Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted.
- Clip the corner of the bag and use it to make a diamond pattern along the snake's back.
- cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).
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