PINECONE CAKES
For our fanciful pinecones, oval almond cakes are crafted with cookie cutters, covered with chocolate frosting, and topped with "scales," each one a carefully arranged almond slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes eight 3 1/2-inch cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch round cake pan, line bottom with parchment paper, and set aside. Spread whole almonds in a single layer on a rimmed baking sheet; toast in oven, tossing occasionally, until light golden and fragrant, 7 to 10 minutes. Let cool.
- Place the toasted almonds and 3/4 cup sugar in a food processor, and pulse until the mixture is finely ground. Transfer to a bowl, and stir in flour; set aside. Melt butter in a small saucepan; remove from heat, and stir in rum and vanilla. Let cool slightly.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually beat in the remaining 3/4 cup sugar, beating to stiff glossy peaks.
- Fold the flour mixture into the egg-white mixture in three batches, alternating with the butter mixture, beginning and ending with flour mixture. Pour into prepared pan, smooth the top, and bake until cake is golden brown and firm to the touch, about 40 minutes. Let cake cool in pan 20 minutes on wire rack. Turn out cake onto wire rack, and let cool, top-side up.
- Using a 3-inch oval cookie cutter, cut eight ovals from cake. Discard scraps. Trim each to resemble a pinecone with a rounded base and a pointed tip. Leaving bottom unfrosted, spread about 1/3 cup frosting on each pinecone; smooth and round to create a three-dimensional shape.
- Start at the base of one cake, arrange sliced almonds in a spiral, overlapping slightly. Continue arranging almonds in closely set rows to cover the entire surface. Transfer finished cake to a baking sheet in the refrigerator to set while repeating process with remaining cakes. Just before serving, dust the cakes with confectioners' sugar and garnish with chocolate shavings, if desired.
CHOCOLATE PEANUT BUTTER PINECONE CAKES
Make and share this Chocolate Peanut Butter Pinecone Cakes recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 2h20m
Yield 12 Pinecones
Number Of Ingredients 16
Steps:
- For the Cake:.
- Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
- In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
- For the Frosting:.
- In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
- This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
- Assembly:.
- With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
- Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
- To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.
Nutrition Facts : Calories 862.6, Fat 41.4, SaturatedFat 23.2, Cholesterol 136.3, Sodium 561.8, Carbohydrate 119.9, Fiber 3.3, Sugar 90.9, Protein 9.4
RENDERING BEEF FAT FOR SUET CAKES AND CONES (BIRD FOOD)
My husband and I are bird lovers, and are always looking for ways to bring them closer to us. Suet is essential for winter survival, as it provides heat and energy for their little bodies. I've recently read several articles on how to render beef fat for making your own suet cakes. Although they aren't expensive to buy, it's always rewarding to make something yourself. The best base for the cakes is fat rendered from beef suet. The heating process not only eliminates impurities, but it becomes harder with each 'melting/cooling' process. This will give you a finished product that can withstand higher outdoor temperature (if hung in shade). Many bird food recipes I've read mention using only peanut butter, lard or shortening as a base for the cakes. These however, will soften and go rancid faster. In addition to suet 'cakes', you can also load pine cones with warm suet and roll in seeds. What a great gift for your 'bird loving friends'. Suet is fat that is located around the kidneys. It is not the same as fat bits that are trimmed from cuts of meat. Notes: - 2 lbs of raw suet will yield approximately 12 cups of fat. - Purchased suet cakes measure 4-1/2 x 4-1/2 x 1-1/4" thick. Save your 250ml dairy containers (sour cream, cottage cheese etc) to use as molds. They are also 4-1/2" in diameter. - Drill 1-1/2" holes in logs and fill with the suet/seed mixture. - Raw suet cuts much easier when frozen. - My yield from 12 cups of fat - 14 cakes, 12 cones - Yields will vary with the amount of seed, and molds used. - Please ignore the indicated number of servings. :)
Provided by Diana 2
Categories < 60 Mins
Time 40m
Yield 12 cups rendered fat, 1 serving(s)
Number Of Ingredients 10
Steps:
- Using a large knife, cut the frozen raw suet into chunks.
- Place about 2 cups of these chunks into a heatproof (glass or ceramic) container. Cover with a lid or dinner plate and microwave on HIGH for 5 - 8 minutes.
- Pour or strain the liquid fat into another heatproof container (I use glass measuring cups) and set aside.
- Continue until all the raw suet has been processed. Discard what is left of the 'chunks'. You now have several containers of rendered fat. Easy, isn't it.
- At this point, you can proceed with making the 'cakes' or refrigerate the fat for another time.
- To make Cakes and Cones:.
- Use lengths of thin wire or string to make a hanger for the cones. Starting at the base of the cone, weave the wire around the cone towards the top. Leave enough to form a loop, then weave back down to the base. Tie to secure.
- Melt the specified amount of rendered fat in the microwave.
- As the fat begins to cool, it will become cloudy and thicken. It is at this point that you can add the remaining ingredients and press into the molds or pine cones.
- Place in the freezer for 30 minutes.
- When they have hardened, unmold and wrap the cakes/cones in waxed paper. These can now be stored indefinitely in the freezer.
Nutrition Facts : Calories 17823.9, Fat 1922, SaturatedFat 960.7, Cholesterol 1623, Sodium 708.9, Carbohydrate 85.6, Fiber 19.4, Sugar 36.5, Protein 68.7
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PINECONE CAKES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (8)Total Time 1 hr 18 minsServings 12Calories 462 per serving
- Preheat oven to 325°F. Coat each 4x3-inch cup of two 6-cup mini egg pans with nonstick spray for baking; set aside. In a medium bowl combine the flour, baking powder, salt, and cinnamon; whisk for 30 seconds; set aside.
- In a large mixing bowl beat the cream cheese and butter until smooth. Add the powdered sugar, cinnamon, and salt, and beat on low speed until combined.
- Frost each cake with about 2 Tbsp. icing to coat, holding each from the bottom as you frost. Arrange cakes on serving platters, then arrange almonds on frosted cakes in overlapping rows to resemble pine cones. If desired, use a small paintbrush to brush edges of nuts with luster dust, or sprinkle cakes lightly with powdered sugar.
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