Star Inside Cake Recipes

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SURPRISE INSIDE CHRISTMAS TREE CAKE (GLUTEN FREE, DAIRY FREE OPTION)



Surprise Inside Christmas Tree Cake (Gluten Free, Dairy Free Option) image

This Christmas tree cake may look intimidating, but is actually super easy to make! A surprise inside cake that takes a simple loaf cake and transforms it into a work of art - and with no fuss or fancy equipment! This is the simple, yet impressive, Christmas dessert recipe everyone should have up their sleeves. NOTE: This recipe is suitable for a 4 1/3 x 8 1/2 inch ( 11 x 21.5 cm) loaf tin, 2 1/3 inch (6 cm) deep.

Provided by Kat | The Loopy Whisk

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

1/2 stick (56 g) butter, melted ((for dairy free option, replace with an additional 1/4 cup vegetable oil))
1/4 cup vegetable oil
1/2 cup (100 g) caster sugar
2 eggs
1 1/2 cups (180 g) plain gluten free flour blend
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup milk ((dairy or non-dairy))
green food colouring ((Note 1))
3/4 stick (84 g) butter, melted ((for dairy free option, replace with an additional 1/4 cup vegetable oil))
3/8 cup vegetable oil
3/4 cup (150 g) caster sugar
1 tsp vailla extract
3 eggs
2 1/4 cups (270 g) gluten free flour
3/4 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
3/4 cup milk ((dairy or non-dairy))

Steps:

  • Pre-heat the oven to 355 ºF (180 ºF) and line a shallow baking pan (round or square) with greaseproof/baking paper.
  • In a bowl, whisk together the butter, oil and sugar.
  • Add the eggs, one at a time, mixing well after each addition.
  • Sift together the gluten free flour, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well until you get a smooth batter with no flour clumps.
  • Add the green food colouring, bit by bit, until you reach the Christmas tree colour.
  • Pour the green cake batter into the lined baking pan and smooth out the top.
  • Bake in the pre-heated oven at 355 ºF (180 ºF) for about 15 minutes, or until an inserted toothpick comes out clean and the cake sponge feels bouncy to the touch.
  • Allow to cool.
  • Grease a 4 1/3 x 8.5 inch ( 11 x 21.5 cm) loaf tin, 2 1/3 inch (6 cm) deep, and pre-heat the oven to 355 ºF (180 ºC).
  • Using a Christmas tree cookie cutter, cut out Christmas tree shapes from the green cake sponge.NOTE: When you're choosing which cookie cutter you'll use, take into account the dimensions of your loaf tin, especially the height. The cookie cutter should be at most a few millimetres higher than the loaf tin, but preferably a few millimetres lower.
  • Arrange the Christmas tree shaped sponge in the centre of the greased loaf tin. Make sure that the sponge pieces are tightly next to each other (see pictures above).
  • Repeat the process for making the green cake batter (but note the different quantities), except the food colouring part.
  • Pour the plain cake batter around the central Christmas tree pattern. Make sure that the level of the batter is the same on both sides of the pattern.(The plain cake batter should cover at least 3/4 of he Christmas tree stack. This will ensure that as the batter rises, the pattern will be completely hidden.)
  • Bake in the pre-heated oven at 355 ºF (180 ºC) for 40 - 50 minutes or until the top is golden brown, the cake feels bouncy to the touch and an inserted toothpick comes out clean.
  • Allow to cool and enjoy!
  • The surprise inside Christmas tree cake keeps well in a closed container or wrapped in clingfilm, in a cool dry place, for about 3 - 4 days.

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!



My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 13

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
  • Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
  • Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  • Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

STAR SPARKLE CAKE



Star sparkle cake image

A super-simple yet effective Christmas cake decoration, especially if you want a modern looking cake

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Snack, Supper

Time 30m

Yield Cuts into 12 slices

Number Of Ingredients 7

20cm fruitcake , see 'Goes well with'
5 tbsp apricot jam (optional)
750g golden marzipan
750g white ready-to-roll icing
three 5-pointed star cutters - small, medium and large
30g pack small gold balls
approx 65cm length of wide ribbon

Steps:

  • Lift the cake onto the cake board or a plate and cover with jam, marzipan and - brushing with water around the sides of the cake only - ready-to-roll icing. Trim at the base.
  • Press star cutters gently into the icing, stopping when you get to the marzipan. Pull the star shapes out with the cutter, or ease it out with the tip of a knife. Stamp out a couple of small stars from re-rolled trimmings of icing (from icing the cake) and sit them inside the large star-shaped spaces.
  • Sprinkle the gold balls into the gaps and tie the ribbon around the cake. Can be decorated up to a week ahead.

STAR-INSIDE CAKE



Star-Inside Cake image

Provided by Alana Jones-Mann

Categories     dessert

Time 6h55m

Yield 1 cake (12 servings)

Number Of Ingredients 24

1 1/2 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Cooking spray
Red food coloring, as needed
Blue food coloring, as needed
1 1/2 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
Cooking spray
2 cups unsalted butter (4 sticks), softened
5 to 6 cups confectioners' sugar
1/4 teaspoon table salt
1 tablespoon vanilla extract
1 tablespoon heavy cream
Red, white and blue sprinkles, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
  • For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
  • Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
  • Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
  • For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
  • In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
  • Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
  • For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
  • Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
  • Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
  • Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
  • Sprinkle with the red, white and blue sprinkles.

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