VEGAN CHRISTMAS CAKE RECIPE | BBC GOOD FOOD
Substitute eggs for chia seeds in this vegan take on a traditional Christmas cake. The coconut oil adds a great background flavour and keeps the cake moist
Provided by Sophie Godwin – Cookery writer
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Yield cuts into 12 -15 slices
Number Of Ingredients 15
Steps:
- Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over a medium heat. Give it a good mix, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
- Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts : Calories 550 calories, FatContent 25 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 57 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.15 milligram of sodium
RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM
You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.
Provided by Angie McGowan
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g
More about "gel cake recipes"
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
RAINBOW LAYER CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours
Category Dessert
Cuisine British
Calories 601 calories per serving
- Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
CHRISTMAS TREE CAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
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Reviews 4.3
Total Time 2 hours 45 minutes
Category dessert
- Before serving, place a birthday candle at the top of the cake with the star topper in front. Light the candle.
TUNIS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.4
- To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake.
RAINBOW CAKE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 3.7
Total Time 4 hours 4 minutes
Category Layer, Birthday, Buttercream Frosting, Baking, Making It Photo-Ready, Frosting, Cake, Dessert, Cake, Dessert, Cake, Dessert
Calories 690 calories per serving
- Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.
CHRISTMAS TREE CAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
Reviews 4.3
Total Time 2 hours 45 minutes
Category dessert
- Before serving, place a birthday candle at the top of the cake with the star topper in front. Light the candle.
TUNIS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.4
- To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake.
RAINBOW CAKE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 3.7
Total Time 4 hours 4 minutes
Category Layer, Birthday, Buttercream Frosting, Baking, Making It Photo-Ready, Frosting, Cake, Dessert, Cake, Dessert, Cake, Dessert
Calories 690 calories per serving
- Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.
NADIYA'S RED VELVET CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.1
- Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish.
WHIPPED CREAM CHEESE FROSTING RECIPE | MY CAKE SCHOOL
From mycakeschool.com
Reviews 4.5
Total Time 0S
- In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
BEST CHOCOLATE-MINT LAYER CAKE — HOW TO MAKE ... - DELISH
From delish.com
Reviews 4.2
Total Time 1 hours 30 minutes
Category vegetarian, Christmas, baking, dessert
Cuisine American
- Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined. Top 1 cake layer with buttercream, then place the second cake layer on top of it. Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video. Decorate with Andes mints.
NADIYA HUSSAIN'S RED VELVET CAKE RECIPE | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 1 hours
Preheat the oven to 160°C/fan 140°C. Grease and line 2 x 20cm cake tins.
Start by putting the butter and sugar into a bowl and whisking till light and fluffy. Add the eggs in one by one till combined. Add the cocoa, food colouring, vanilla and almond extracts and mix till combined.
Add half the flour and the salt and mix through, then add half the buttermilk and mix through. Do the same again and add the rest of the flour and then the rest of the buttermilk.
When you have a smooth batter, mix the vinegar with the bicarb, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.
Take out and leave to cool in the tin for 10 minutes and then on a cooling rack.
Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.
As soon as the cakes are cooled, level off the tops and save the crumbs. Sandwich the cake layers with the icing and cover the top and sides. Crumble up the scraps and cover the base of the sides.
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