Frostysnowberrycake Recipes

FROSTY STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
• Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
• Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

FROSTED STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. In a bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. Allow to cool completely.
• While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Set the filling aside and allow to cool for 5 minutes.
• Remove cake from pan, and cut in half horizontally. Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. Place the top half of the cake on top of the filling. Chill the cake in the refrigerator until the filling has set, about 1 hour.
• Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. Spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish.

FROSTY SNOW-BERRY CAKE

Steps:

• Sift together flour, baking powder, and salt.
• Blend together shortening, one cup sugar, and lemon rind, creaming well.
• Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
• Beat the egg whites until soft mounds begin to form.
• Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
• Fold gently but thoroughly into batter.
• Fold in the cranberry sauce.
• Pour into two well greased and floured 8-inch round layer pans.
• Bake in 375* oven for 30 to 35 minutes. Cool and frost.
• Pink Fluffy Frosting:.
• Combine first 6 ingredients in top of double boiler.
• Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
• Remove from heat.
• Add vanilla and food coloring; continue beating until thick enough to spread.

FROSTY FOREST CAKE

Steps:

• To make the cake, soak the apricots in the brandy while you get everything prepared. Heat oven to 160C/fan 140C/gas 3. Butter then line the sides and base of a deep 20cm round cake tin with greaseproof paper. Mix together the figs, raisins, cherries, nuts and lemon zest.
• Combine the flour with the baking powder, mixed spice and ground almonds. Beat the butter and sugar in a large bowl until creamy, about 2 mins. Add the eggs one at a time, beating well after each addition. Gently fold the flour mixture into the cake mixture in two goes, then fold in the fruits and nuts, followed by the apricots and brandy.
• Spoon the mixture into the tin, then smooth the top, making a slight dip in the middle. Bake for 30 mins, then lower the temperature to 150C/fan 130C/gas 2 and bake for another 1 hr 45 mins, laying a sheet of foil loosely over the top for the final 15 mins if it starts to brown too quickly. The cake is done when a skewer inserted in the centre comes out clean. Leave the cake in the tin to cool, then remove the lining paper and wrap well in cling film and foil until ready to decorate (see below or turn the page for another idea).
• To create the frosty forest cake: colour the marzipan pale green with a little of the food colouring. Cut off 250g, then make this a shade darker with more food colouring for the trees. To make the trees, roll out the darker green marzipan on a surface lightly dusted with icing sugar. Make pointed triangular cardboard tree templates in 3 different sizes (roughly 7.5 x 4cm/6.5 x 3.5cm/5.5 x 3cm). Using these as guides, cut out the tree shapes (see tip, above right). Brush one side lightly with honey, then scatter over silver and coloured dragees, pressing them down lightly to stick. Lay the trees on baking parchment to firm up. This is best done a day or two ahead.
• When ready to decorate, sit the cake on a board or plate. On a surface lightly dusted with icing sugar, roll the paler green marzipan into a circle wide enough to cover the cake completely. Brush the cake all over with honey. Using a rolling pin, lift and lower the marzipan onto the cake. Smooth the surface of the marzipan with your palms, then trim off any excess from the bottom with a sharp knife.
• Cut off two-thirds of the ready-to-roll icing, then roll out a strip about 8cm wide and long enough to go over the top and down the sides of the cake. Cut a wavy line down either side to resemble a path. Brush the marzipan with honey where you want the path to go, then lay the path on top. Trim to neaten the ends.
• Take two-thirds of the remaining icing, then roll out 2 long, narrow ropes the same length as the path and about 5mm wide. Dampen the path edges with water and lay the ropes in position. Cut off and roll small pieces from the rest of the icing (and any trimmings), then shape into small snow drifts for the trees to stand in. When the trees are firm, make an indent in the top of each snowdrift with the back of a knife and put each tree into position. Sit the trees on the cake, securing with a little honey underneath. If necessary, cut off some of the rope along the edge of the path to make a flatter surface for the trees. Finally, scatter edible glitter onto the marzipanned cake.