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Baptism Cake Pictures And Recipes
You are a fantastic cook and you are asked to make a cake for a baptism. If you are looking for baptism cake pictures and recipes, we have everything you need to start and finish the best cake anyone ever tasted. A picture of a cake shown with skilled decorating and design are all provided right here. You need directions, pictures and the idea. While looking for a picture, you might even find ideas for other cakes you would try after accomplishing your first one.
Cake designed by: Pink Cake Box 18 East Main St Suite 101 Denville, NJ 07834 http://www.pinkcakebox.com
Instructions How to Make This Cake:
This baptismal cake is a simple cake with blue icing and lilies. Whilst the cake itself is easy, the lilies may be slightly more problematical. There are two ways to make those flowers the easy way, - in which case a novice can attempt this cake or the hard way.
The easy way is to use cut out flowers and bend the petals slightly and the harder way is to make them all individually on a flower nail. Again, there is no issue of weight so another favorite cake recipe may be substituted for the one given.
Supplies necessary for the cake:
2 x circular 10 inch Glazed, Cranberry Orange Cake with orange frosting Marshmallow fondant 90% colored light blue, 10% left white for the flowers and the border. Ateco # 912 Easter Lily Flower Nail
Glazed, Cranberry Orange Cake Ingredients
8 Tablespoons unsalted butter 1 cup granulated sugar 2 large eggs 2 teaspoons orange zest 1-1/2 cups all purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoons salt 1/3 cup orange juice 2 cups chopped frozen or fresh cranberries
Ingredients for Glaze
8 Tablespoons unsalted butter 3 Tablespoons orange juice 1/3 cup sugar
Method
Cream sugar and butter until light and fluffy. Combine eggs and orange zest with sugar and butter mixture until light. Mix dry ingredients together, set aside. Stir juice and cranberries into butter/egg mixture then fold in dry ingredients just until mixed. Bake in a well grease and floured 9-inch tube pan at 350 degrees until cake springs back when lightly touched, don’t over-bake as the texture will be ruined . Melt together glaze ingredients. When cake comes out and is still hot pour glaze over it. Let cake cool 1 hour before removing from the pan.
Orange Icing
4 tablespoons butter 6 cups confectioners sugar 1/2 cup orange juice 5 teaspoons lemon juice
Method
In small bowl beat together butter, confectioners sugar, orange juice and lemon juice until well blended.
Marshmallow Fondant
One of the problems with fondant is that it has for most palates an unacceptable taste, it is not easy to make ay home and commercially it is exorbitant, and there may still be taste issues. Rolled marshmallow fondant or MMF for short is an acceptable alternative.
As it dries out in air it can also9 be used to mold figures and it can be flavored and colored. It does improve when it is made the day before that you need it keep it in the fridge well wrapped in plastic. It will be very hard when it comes out of the fridge you can either leave it to come to, or flash it in the microwave for five seconds on full power. If that does not soften it sufficiently repeat the action, but once only. Many people report that it is very sweet, it is because it is sugar but to lessen the immediate sugar hit you can add two or three teaspoons of fresh lemon juice to the melted marshmallow. If you are using MMF for modeling knead in a little shortening. If it cracks whilst you are covering the cake repair the cracks with a tiny bit of corn syrup.
Do not use water, as it is all sugar, it will melt. The amount of water in this recipe is correct for mini marshmallows, if you have to use large marshmallows chop them with scissors before melting.
To color the fondant blue Americolor is great use blue color. Add the color whilst the MMF is still liquid, and before you add the sugar. Remember that you will have to make the color several shades darker than you will need it, as the sugar will in effect dilute the color. You can add more color at a later stage but once the sugar has been added it will be hard to mix the color in to achieve an even color.
The way the sugar is added is important, most recipes say put half the sugar in at once. If you do this and have added the corn then it will clump together. The sugar has been sifted to avoid it becoming crystallized, add the sugar slowly.
Ingredients
1lb white mini-marshmallows 2 tablespoons water 2 teaspoons corn syrup (optional) 2 pounds confectioners' or powdered sugar (approx. 8 cups or more), sifted twice ½ cup Crisco shortening or more as needed
Instructions
If you are using a mixer to knead the MMF, put the marshmallows, and water in the mixer bowl and place over a pan of hot water, make sure that the bowl is not touching the water.
Once the mixture has melted cool for about five minutes and place on the mixer stand. Add a little Crisco to the paddle attachments.
If you intend to knead the MMF by hand then place the marshmallows and water in the microwave for a half a minute, just long enough to melt them, if they are still not melted pub back in for five seconds and repeat this until they are melted. Take them out and very carefully stir with a wooden spoon, they are very hot and thin and accidents happen easily at this point. Add a little Crisco. If using corn syrup add now and stir with the wooden spoon or the mixer. Add the confectioners’ sugar one cup at a time, and fold in until the mixture is not sticky before adding the next cup. When half the sugar has been incorporated knead by hand for about seven minutes, or use a bread hook on the mixer. Whilst you are kneading dip your hands in a light coating of Crisco and knead it in. Use sparingly to start with, as the finished product will be sticky if you have added too much.
Add a little more sugar once the last cup has been incorporated. If it is too hot to do by hand then use a wooden spoon. This mixture will become very stiff and resistant to handling as you add more sugar. Re-grease your hands and rework the MMF until it is smooth and elastic and pliable. The whole process of kneading working the dough and adding the sugar should take about seven or eight minutes by hand. If you are doing it with the dough hook then keep it on low and knead for about four minutes.
Assembling the cakes:
Sandwich both cakes together with the orange frosting, and frost the sides and the top. Roll out the fondant to an eighth of an inch thick and pace over the cake and trim the edges. Roll out a piece of white fondant half an inch wide on the bottom of the cake.
To make the flowers simply use a cut out and then the icing tool as illustrated below. Press the flower in the centre and the press the tool under the petals to raise them. To make the flowers individually use the # 912 Easter Lily Flower Nail. To use a Lily Nail, you need to place a single Wilton Fanci-Foil Candy Wrapper across the top of the cupped half of the Lily Nail. Gently press down on the foil with the other half of the Lily Nail to push down the foil and make it deeper then turn your nail bed anticlockwise in your hand and the icing clockwise.
When the flowers are completed, draw a template of a cross on paper and then place over the cake and mark the edges. Stick the flowers down with a little icing as glue.
Because cakes have become more sophisticated people need an idea about the type of cake, the taste of the cake and with a picture of the cake, you can look and choose the prefect cake design you need. After all, someone you know makes the best cakes. If you need ideas, you have come to the right place, because cake designs and pictures of the many different decorating styles and the different ingredients used in cakes, you will be amazed at how many different recipes and pictures you can find.
You may have heard people say that only the top bakers can make the top of the line cakes. Not true, you can make a cake that looks and tastes just like the top leading bakers. Yes, you need some knowledge of cooking in general, but if you can measure and follow directions, you can make the fabulous cake of all. Baptism cake pictures and recipes show the decorating ideas with different styles and shapes. With all the different pictures available, you will find a cake that suits your taste and style, but do not forget to check out all the pictures, some of these cake pictures are the most inspiring creation ever. With color and height, these cakes are an amazing thing to see.
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