Friday, 13 December 2013

Spiced Xmas's Eve cakes....Lighter & done afresh

These are perfect for my kind of Christmas eve. There is the traditional, that requires the little black dress, three rows of pearls & fresh holly; But for cutting-edge, think smart boutique hotel or New York loft. This requires altogether a different look.
Banished from my home are the overly sweet mince pies.While full of festive flavours,these spiced little cakes are light and will leave you with plenty of room to feast like kings & Queens on Christmas day.
And they will look pretty too on your table.

 Festive Xmas Cakes                                                                                                  makes 12

  • 200 grms of self raising flour ( sieved )
  • 200 grms of caster sugar
  • 200 grms of unsalted butter ( softened )
  • 4 eggs at room temperature
  • 4 tbsp of Ground Almonds
  •  1 tbsp of grated Orange rind
  • 1 tsp of Cinnamon
  • 2 tbsp of Brandy or Dark Rum
  • 80grms of Cranberries
  • 1 x small jar of premium Xmas mince meat


Pre heat oven to 180 c / gas 4
1. with an electric whisk , cream the butter and sugar until pale and fluffy .
2. Add the egg  , one at a time and alternating with the addition of 1 tbsp of flour.  Sift in the remaining flour  into the mixture and fold in lightly with your flavour of choice
3. Line a muffin cake baking tray with paper cases and spoon in some of  the mixture until 2/3 .
4. Bake for 20 _ 25 mins until the tops spring back when touched and the cakes are light golden. Transfer to a wire rack to cool .

Slice the domes to make room for a filling of the traditional mincemeat or chestnut cream. Or if you are feeling wicked, why not press some mini marshmallows into the centre of each.

Allow cakes to completely cool down before  icing with the Mascapone cream.

  • 250 grms of mascapone cheese
  • Finely grated zest of 1 lemon and a squirt of lemon juice
  • 75 grms of caster sugar
  • 200 ml of double cream

To decorate: Sugar paste decors, painted noodles, edible dust & paints, chocolate masks.

Cream the mascapone with the lemon juice,  zest & caster sugar .

In another bowl , whisk up the cream, until it holds into shape, then fold into the cheese mixture.

Divide into bowls and add your chosen colour. Put into piping bags , fitted with a large star nozzle. Chill for 10 - 15 mins to firm up the mascapone cream .

Pipe each cake and let loose with your creativity.Here are some from the traditional to Cutting-edge. Enjoy & A very Happy Christmas .XXX

All decorating supplies are available from:

  • Kitchen Compliments , South Anne street. Dublin2.
  • Deco Bake , Bachelor's walk , on the Quays. Dublin 1.

Tagged: spiced christmas cakes- baking- cakes- mascapone cream

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

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