PUMPKIN CAKE FOR HALLOWEEN
(This is rather like a carrot cake) CAKE INGREDIENTS 300 gm Self Raising Flour
300 gm light muscovado sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175 gm sultanas
half teaspoon salt
4 eggs
200 gm butter
zest and juice of one orange
500 gm grated flesh of pumpkin or butternut squash METHOD Preheat oven to 180 degrees for fan ovens; Gas Mark 4 or 160 degrees for ordinary ovens Prepare a 20cm x 30cm cake tin OR 2 x 8 inch sandwich tins by greasing and lining with greaseproof paper Place dry ingredients (flour, sugar, spice, bicarbonate, sultanas and salt) in a mixing bowl. Melt the butter, beat the eggs and then beat the eggs into the butter Stir orange zest and one tablespoon of orange juice into the butter and egg mixture Add pumpkin flesh to dry ingredients Stir butter mixture into dry ingredients Pour batter into tin(s) Bake for APPROXIMATELY 30 minutes
****** Pumpkins can vary in water content which can affect the cooking time. So keep an eye on your cake towards the end of the cooking time and adjust timing as necessary. Test for readiness. If the cake is ready, a skewer inserted into the middle of the cake will come out clean. When ready leave the cake in the tin for 5 minutes to cool slightly then turn out onto a wire tray. Skewer all over and drizzle with the rest of the orange juice (from the 2 oranges) while still warm. Leave cake to cool. FROSTING 200 gm soft cheese
85 gm softened butter
100 gm sifted icing sugar
zest of one orange
1 tablespoon orange juice Beat all ingredients together and leave in the fridge LEAVE CAKE TO COOL COMPLETELY BEFORE APPLYING ICING Give the frosting a quick beat before icing the cake Now apply your edible cake topper according to the instructions. Don't forget to look at the video to see just how easily they are applied! Your cake can be kept in the fridge for about three days Grease and line a 30cm x 20 cm tin
Wednesday, 30 September 2009
HALLOWEEN EDIBLE PHOTO CAKE TOPPERS
See our website http://www.somethingcakey.com for more designs and easy online ordering process.
Happy Halloween!
HALLOWEEN CREDIT CRUNCH TIP #1 - DECORATIONS
These little faces, made from dried apples, can look really nasty and sinister -- the perfect thing to decorate a Halloween party. Tuck them in among the food at your Halloween Buffet.
Once dried, they last and last for years.
apples
whole cloves
a few grains of rice
1/2 cup lemon juice
2 teaspoons salt
whole cloves
a few grains of rice
1/2 cup lemon juice
2 teaspoons salt
Instructions:
Peel a large apple and coat with mixture of lemon juice and 2 teaspoons of salt to prevent browning. With a potato peeler or small knife carve out eye sockets, a nose, mouth and ears. Don't worry about carving small details as they will be lost when the apple dries. Go for the big features and nature will take care of the rest.
Use whole cloves for eyes and raw rice grains for teeth (the faces also come out looking great without these extra props, just carve and let dry if you want to keep it simple). The photo below right shows the freshly carved apples used to make the apple heads in the photo above.
Sit apples on a wire rack in a warm, dry place for about 2 weeks. You can speed the drying process a little by drying in an oven set at the lowest temperature. However, the process will still take several days.
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