Maypole Punch Recipes

Steps:

• Special equipment: small flower shaped cookie cutter
• Arrange a double-layer of peaches, whole strawberries, and mint leaves in the bottom of a bundt pan. Add enough pineapple juice to cover the fruit. Freeze for at least 2 hours, or until set.
• In a large punch bowl, combine remaining pineapple juice, orange juice concentrate, sliced strawberries, peach nectar, and lemon-lime soda. Stir to mix thoroughly
• With a small flower cookie cutter, cut out flowers from melons. Place the melon flowers in the punch along with the frozen cranberries.
• To serve, remove bundt pan from freezer and invert over the center of the punch bowl. Ladle into glasses. For adults, top punch with sparkling wine.
• Tip: If the ice mold does not unmold, dip the bundt pan in a warm water bath for 1 to 2 seconds

Steps:

• Place syrup in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and set aside to cool., Combine the brandy, Cognac, rum, lemon juice and bitters in a punch bowl; stir in maple reduction. Add the carbonated water. Serve over ice with apple slices and lemon twists.

Steps:

• Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.
• Pour the wine over ice into a punch bowl; discard the woodruff.
• Add the sugar, brandy, champagne, strawberries and orange slices, stir gently to combine.
• Garnish with additional fresh sweet woodruff and float fresh edible flowers such as Johnny jump-ups and violets in the punch bowl, as desired.
• Serve the punch thoroughly chilled, in wine glasses or champagne flutes.

Steps:

• Preheat oven to 350 degrees with two racks evenly spaced. Butter two 9-by-2-inch round cake pans; line with parchment paper; butter again. Dust bottoms and sides with flour, and tap out excess. Set aside. Into a medium bowl, sift together flour, baking powder, and salt three times. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed to soften. Increase speed to medium, and beat until fluffy and light in color. Keep beating while gradually adding sugar; beat until fluffy, about 3 minutes. Beat in vanilla.
• Gradually drizzle in beaten eggs, beating between additions until the batter is no longer slick, scraping down the sides twice. With the mixer on low, alternate adding reserved flour mixture with milk; starting and ending with the flour. Mix until just incorporated after each addition. Scrape sides of the bowl; mix 10 seconds longer.
• Divide batter evenly between the pans. Bake in lower third of oven until a cake tester inserted into the center of each comes out clean, about 40 to 45 minutes. Transfer the pans to a wire rack to cool for 10 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top-sides up.
• To assemble, turn cakes upside down. Using a long serrated knife, slice each cake in half horizontally. Place a layer on a cake round or cake stand. Spread top of layer with 1 1/2 cups frosting. Stack the second layer over the frosted layer; spread another 1 1/2 cups of frosting over top of this layer; repeat with third layer; cover with top layer. Using a dry pastry brush, gently brush any loose crumbs away from cake. Frost cake thinly to seal in crumbs. Use 3 cups frosting for final coating.
• To decorate, evenly distribute cream-colored sprinkles over the top surface of the cake.Using an 1 1/8-inch gum-paste petal cutter, cut petals out of jellied citrus slices -- you will need 84 petals. Gently press 14 small gumdrops around the perimeter of the cake, spaced evenly apart; arrange 6 jellied petals around each drop to form flowers. Transfer to a large cake stand -- ours measures 19 inches across.
• To make the maypole, you will need a wooden dowel, painted white, and six pieces of 1/8-inch satin ribbon, each three times the length of the dowel. Gather the ribbons together, and pin them through their centers to one end of the dowel. Gently press a Lifesaver over the pinned ribbons, and top with a small gumdrop. Insert the maypole into the center of the cake, and fan the ribbons out around the cake stand, taping in place and letting the ends trail over the table.

Steps:

• Preheat oven to 350 degrees. Line two 6-cup jumbo (1 3/4-inch deep, 4-inch diameter) cupcake pans with baking cups, and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer set on medium, add eggs, one at a time, then vanilla.
• With the mixer on low speed, add one-third of the reserved flour mixture, and mix until combined. Add 1 cup buttermilk, and mix until combined. Add another third of flour mixture, then the remaining 1/2 cup buttermilk. Add the last third of flour, and mix until smooth.
• Divide batter among cups, and bake until golden, about 30 minutes. Transfer muffin tins to a wire rack to cool. Remove cupcakes from tins.
• To decorate, frost each cupcake with 3 tablespoons Seven-Minute Frosting. Place sprinkles in a shallow bowl. Fill a small, shallow bowl with cream-colored sprinkles and another with green sprinkles Gently press each frosted cupcake into the sprinkles, rollingthe cake around so the entire surface is coated. Alternate colors so that you have 6 green and 6 cream-colored cupcakes.
• For flowers, use a 2 to 2 1/2-inch gum-paste petal cutter to cut petals from the jellied citrus and grapefruit slices -- you will need 72 petals. Using scissors or a sharp knife, cut off the lower one-third of 12 large gumdrops, and discard. Gently press a gumdrop into the center of each cupcake, and arrange 6 jellied petals around each gumdrop to form a flower. Place the cupcakes around the larger cake on the cake stand.