Thursday, March 29, 2018

Prince Harry and Meghan’s Secrete Wedding Cake Recipe Revealed

Lemon Elderflower Cake with Buttercream Frosting

The fresh flavors of spring can still be with you even if you didn't get a invitation to the Royal Wedding!
The couple has chosen baker Claire Ptak, of London-based Violet Cakes, whose known for her simple buttercream cakes topped with fresh edible flowers. According to the palace’s announcement, the royal cake will be a “lemon elderflower cake that will incorporate the bright flavours of spring” and will have buttercream and fresh flowers for decoration.
In this recipe I used an Elderflour Liqueur, Lemon Juice, and Lemon Extract to give it that unique and Royal flavor. I don't think you will be disappointed. Let's get started! FYI: You can adjust the recipe depending on how big of cake you need.
Royal Inspired Wedding Lemon Elderflower Cake
Cooking spray or butter, for greasing pans
4 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
4 large eggs, room temperature
2 large egg whites, room temperature
1 3/4 cups butter, room temperature
2 2/3 cups granulated sugar
1 tsp vanilla extract
1 tsp lemon extract
3 tbsp plus 1 tsp lemon juice
2 1/4 cups whole milk, room temperature
Preheat oven to 350 F. Grease three 9-inch (23-cm) round cake pans with cooking spray.
In a large bowl, mix together flour, baking powder and salt. In another bowl, whisk together eggs and egg whites.
In a stand mixer, combine butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add beaten eggs a third at a time, mixing well after each addition and stopping to scrape down sides of bowl with a rubber spatula. Add vanilla, lemon extract and lemon juice. Continue to mix until combined.

Turn mixer to low speed. Alternate adding flour mixture and milk a third at a time. Mix until batter becomes thick and smooth, careful not to over mix.
Divide batter among cake pans, about 2 1/3 cups in each pan. Use an offset spatula to smooth batter to edges of pan. Gently tap pans on table to get rid of any excess air in batter.
Bake for 30 to 35 minutes on middle rack or until cake tops begin to develop a golden color and a toothpick inserted in cake centers comes out clean. For even baking, rotate pans at 15-minute mark.
Remove from heat and let cool for 10 minutes. Use a spatula to gently loosen the edge of cake from pan. Carefully turn cakes out on to a wire rack to cool completely. Remove parchment paper.

Elderflower Swiss Meringue Buttercream
This recipe will give you enough to make the crumb coat, a thin layer of buttercream to seal in the crumbs before adding a second decorative layer, though it may vary depending on how thick you apply the buttercream.

2/3 cup egg whites, about 5 or 6 large eggs
1 2/3 cup granulated sugar
3/4 tsp salt
1/4 tsp cream of tartar
2 1/2 cups butter, softened and cut into small cubes (5 sticks)
1/4 cup (50mL) Elderflower liqueur

Fill a medium-sized pot with at least 2 inches water. On high heat, bring to a boil. Turn down heat to medium and reduce to a simmer. In a large heat-proof bowl, add egg whites, sugar, salt and cream of tartar. Place bowl over pot of simmering water making sure bowl does not touch bottom of pot. Add elderflower concentrate and continue to mix until well-incorporated. Stir constantly with a flexible spatula until sugar has completely dissolved and mixture reaches about 185 F, about 10 to 12 minutes.

Pour mixture into bowl of a stand mixer fitted with whisk attachment. Whisk at high speed for about 10 minutes, or until meringue doubles in volume and develops stiff peaks and a glossy appearance. With mixer still running, add butter a few cubes at a time to achieve a thick and creamy texture. Let cool completely before frosting.
Add edible flowers if you wish.

Saturday, March 17, 2018

Irish Cream Hot Chocolate Bundt Cake

Baileys® Irish Cream Hot Chocolate Bundt Cake
This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.

2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla

Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.

Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.

Friday, March 16, 2018

Double Fudge Irish Cream Cookies Non-Alcoholic for Saint Patrick's Day!

Looking forward to Saint Patrick's Day, but minus the alcohol? Then I have a great recipe for you!
Baileys® Irish Cream Double Fudge Irish Cream Cookies
I happen to be of Irish decent, but unlike the typical stereotype, I do not drink. It's kind of funny about stereotypes, they are never true for everyone involved.
You want to celebrate your Irish heritage with your sober friends, and leave the hangovers to the wannabe's, here is a delicious way to treat your guest who can manage to socialize without the aid of the Devil's Nectar. No hangover happening here!
Double Fudge Irish Cream Cookies
I have substituted the Baileys® Irish Cream for Baileys® Irish Cream Coffee Creamer. I assure you that your guest will love these. They are soft, and chewy, and wonderful in every way. Let's get started.
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 packet instant coffee powder
8 tablespoons of Baileys® Irish Cream Coffee Creamer
1 1/2 cups chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips.
Drop by teaspoon fulls on to baking sheet.
Bake at 350 for 8-10 minutes.
These are proof that you certainly don't need alcohol to have a good time with your friends, and family. They are so good you may even wish to make them on days that it's not Saint Patrick's Day!