FLOWER BOWL RECIPES

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FLOWER BOWL CAKE | ASDA GOOD LIVING



Flower bowl cake | Asda Good Living image

Impress friends and family with this beautiful homemade cake using cupcakes to create the effect of a bowl of flowers

Provided by Asda Good Living

Total Time 2 hours ours 50 minutesins

Yield 20

Number Of Ingredients 17

175g butter, softened, plus extra for greasing
275g caster sugar
3 large eggs
255g self-raising flour
1 1/2 level tsp baking powder
25g cocoa powder
1 tbsp milk
2 medium eggs
1/2 tsp baking powder
100g unsalted butter, plus 115g for the icing
225g icing sugar
1 tsp vanilla extract
Asda Pink Natural Food Colouring
2 x 114g pack Cadbury Fingers White Chocolate Biscuits
12 paper fairy cake cases
12 cocktail sticks
Ribbon, to decorate

Steps:

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof 1L pudding basin. Line the base with baking paper.
  • Put 115g butter, 115g caster sugar, 2 eggs, 115g flour and 1/2tsp baking powder in a bowl. Beat for 2-3 minutes with an electric hand-whisk, until pale and fluffy. Set aside.
  • In another bowl, beat the 60g butter, 60g sugar, 1 egg, 40g flour and 1/2 level tsp baking powder, plus 25g cocoa powder and 1 tbsp milk.
  • Put alternate spoonfuls of the two mixtures in the pudding basin. Level the surface. Bake for 45-55 minutes, until risen. To check if it's ready, insert a skewer into the centre; it should come out clean.
  • Cool in the basin on a wire rack for 15 minutes. Turn out and leave to cool completely.
  • Put the fairy cake cases in a bun tin. Put the remaining caster sugar, eggs, flour and baking powder, plus 115g butter, in a bowl. Beat for 2-3 mins, until light and creamy. Divide the mixture between the paper cases.
  • Bake for 15 minutes, or until risen and golden brown the tops should spring back when lightly pressed. Leave to cool on a wire rack.
  • Beat together the rest of the butter, icing sugar and vanilla, until light and fluffy. It's best to use an electric hand-whisk for this.
  • Stand the marble cake, rounded-side down, on a plate. Trim off the edges of the top third of the cake to make a dome shape.
  • Spread over enough of the buttercream to cover.
  • Divide the remaining buttercream into two equal portions. Colour one pale pink using 3-4 drops of the pink food colouring.
  • Fit a piping bag with a star nozzle. Spoon the buttercream into the bag with the cream-coloured half on one side and the pink on the other. This gives a two tone effect when piped.
  • Starting in the centre, pipe a spiral of buttercream on top of each cupcake.
  • Stick the chocolate finger biscuits, lengthways, all along the base of the cake.
  • Push a cocktail stick into the base of each fairy cake through the paper case. Push the other end into the top of the marble cake, to secure. Use the other cupcakes to cover the rest of the iced sponge (make sure there are no cocktail stick points poking out).
  • Tie a ribbon around the base and secure with a bow.

Nutrition Facts : Calories 394 kcal, FatContent 22.1 grams, SaturatedFatContent 12.9 grams, SugarContent 32.2 grams, ServingSize 92g grams

FROZEN FLOWER SERVING BOWLS RECIPE: HOW TO MAKE IT



Frozen Flower Serving Bowls Recipe: How to Make It image

FRESH FROM our staff of kitchen crafters is a “cool” set of dishes you can easily shape for any occasion. What’s so special about these servers? To make them, you freeze flower filled water into bowl forms! The results of this fun kind of “sculpting” are intriguingly like crystal—at a cost you can easily afford. And the options are just about limitless for how you can put them to use. For example, try loading the large bowl with a colorful fruit salad, then serving it to guests in the smaller bowls, as we show here. Or fill just the large bowl with your favorite punch. Here’s another idea—brighten the dishes with assorted herbs to complement a brilliant vegetable salad. Ice cream, of course, is also a temptingly tasteful option. However you choose to present these frosty dishes, you can be sure they’ll bowl folks over at your affair.

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 3 bowls.

Number Of Ingredients 7

Materials needed:
Assorted herbs and edible flowers such as mint, chamomile, pansies, nasturtiums, etc. or colored silk flowers and leaves
Ice cubes
Freezer tape
Wooden skewer
FOR LARGE BOWL: Freezer-proof glass bowls—one 1-quart bowl and one 2-1/2 quart bowl
FOR EACH SMALL BOWL: Freezer-proof glass custard cups—one 6-ounce cup and one 10-ounce cup

Steps:

  • Directions: If you are using herbs and edible flowers, wash and pat dry blossoms and leaves. If you are using silk flowers and leaves, wash them gently in warm sudsy water, rinse and let the, foliage air-dry., LARGE BOWL: Fill the 2-1/2-quart bowl half full with water. Arrange herbs and flowers or silk flowers and leaves to completely cover surface of the water. Place the 1-quart bowl on top of flowers so that there is about 1 inch of space between the bowls. Fill the 1-quart bowl with ice cubes and place freezer tape across both bowls to hold them in place (see Fig. 1)., Place the taped bowls in the freezer for 30 minutes or until ice crystals form on top of the water. Using a wooden skewer, place additional herbs or leaves and flowers between the sides of the bowls (see Fig. 2). Return bowls to freezer. Checking periodically on the bowls, continue to add and reposition flowers as the water freezes. Freeze overnight. To release the 1-quart bowl, remove freezer tape and ice cubes. Fill the 1-quart bowl with lukewarm water, then remove it from the ice bowl. To remove the 2-1/2-quart bowl, dip it in warm water and twist to loosen. Return the ice bowl to the freezer until you are ready to use it., SMALL BOWL: Follow the procedure for filling the large bowl with water and flowers, substituting the 10-ounce custard cup for the 2-1/2-quart bowl and 6-ounce custard cup for the 1-quart bowl. Tape and freeze custard cups as directed for large bowl, adding flowers with wooden skewer as the ice forms. Freeze small, bowl for 4-5 hours. Remove custard cups as directed for bowls and place small ice bowl in freezer until you are ready to use it.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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