WRITING GEL FOR CAKES RECIPES

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BLACK FOREST BROWNIES RECIPE | BBC GOOD FOOD



Black Forest brownies recipe | BBC Good Food image

These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate

Provided by Nadiya Hussain

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield Cuts into 20 squares

Number Of Ingredients 13

250g unsalted butter , softened at room temperature, plus extra for greasing
1 tbsp instant coffee powder
350g light brown soft sugar
4 medium eggs
75g cocoa powder
100g self-raising flour
1 tsp cherry essence (optional), available from Lakeland
100g dried sour cherries , chopped
200g dark chocolate (60% cocoa solids)
25g unsalted butter , softened at room temperature
50g icing sugar
green food colouring gel
20 glacé cherries , halved

Steps:

  • Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
  • Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
  • Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
  • Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
  • While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

Nutrition Facts : Calories 310 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

ROYAL ICING RECIPE - BETTYCROCKER.COM



Royal Icing Recipe - BettyCrocker.com image

Use this traditional icing recipe on your favorite holiday cookies.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 6

4 1/2 cups powdered sugar
1/3 cup plus 5 to 10 teaspoons warm water (105°F to 115°F)
3 tablespoons meringue powder
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Betty Crocker™ gel food color(s), if desired

Steps:

  • In large bowl, beat powdered sugar, 1/3 cup warm water, the meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Tint with food color(s).
  • Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
  • To pipe outlines or borders: Squeeze decorating bag firmly and steadily working counterclockwise to create an icing border. Release pressure on decorating bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in outlines.
  • Uncover remaining icing, and add any icing from piping outlines into bowl; mix well. Stir in warm water, 1 teaspoon at a time, until icing is consistency of heavy cream. (Make sure icing is mixed well before adding next teaspoon of water so as not to add too much.) Pour thinned icing into squeeze bottle; screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
  • To flood or glaze: Using squeeze bottle, fill inside with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. If decorating with sprinkles, let stand 1 to 2 minutes before adding, so the sprinkles adhere. Let stand about 3 hours or until completely dry. Outlines and floods 30 (3-inch) sugar cookie shapes. Cover and store any remaining icing.

Nutrition Facts : Calories 80 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Tablespoon, SodiumContent 0 mg, SugarContent 18 g, TransFatContent 0 g

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