Browsing Tag:

rosewater

Baking/ Cake/ Thermomix

Floral Wreath Cake

This is my SIL’s birthday cake for 2016! The last few years I’ve gone with icecream cakes since her birthday’s in summer, but this year I thought I’d make a proper cake with buttercream for her!

This cake consists of an orange chiffon cake, topped with rosewater buttercream icing and edible gold leaf.

1. The Cake – Orange Chiffon Cake

I cheated and my mum made this cake for me to decorate, as she’s the chiffon cake expert in the family! She has her own recipe which she uses (which I am yet to learn from her to post on the blog!), but here is a similar recipe on recipe community.

However, you can use ANY cake you like in a bundt tin (or even a round cake tin and cut a hole through the middle to form a wreath shape).

2. The Icing – Rosewater Buttercream Icing (x 4 batches)

I used my Perfect Buttercream Icing and made 2 x 2 batches at a time with 1 teaspoon of Rosewater (instead of vanilla) with each double batch (i.e. 1/2 teaspoon per batch).

I used the icing first to crumb coat the cake. Then whilst I let it firm up in the fridge, I divided the remaining buttercream icing into 6 small bowls and added 6 x different gel food colouring (pictured below) to create really vibrant colours.

3. Assembly of the cake is illustrated as follows:

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Sweets/ Thermomix

Turkish Delight

YUMMMMMMM!!! I LUUURRRVVVE TURKISH DELIGHT!!! This is one of the special treats I buy when I come across a middle eastern shop or sweet shop. I also love the Cadbury version! Like the Vanilla Bean Marshmallows, this is another sweet treat that I no longer need to buy as I can make this delicious version at home!

You can play around with different flavours instead of the traditional rose water (i.e. vanilla extract, coconut essence, peppermint essence etc), and also use different food colourings, or even leave the colouring out! You can also add whatever you like, like pistachios into the mix right at the end of cooking.

This needs to be refrigerated to set and is easier to cut straight out of the fridge. Store this in an airtight container, or in a cool and dry place for up to a month (if it lasts that long!!)

Note that the coating includes an initial cornflour coating to avoid the icing sugar from ‘sweating’ off. NOTE: If the weather is humid, or if your house is quite humid, I would only coat with cornflour as for some reason, the icing sugar will eventually ‘sweat’ off the turkish delight – tastes just as great without the extra icing sugar coating!

This is delicious cold from the fridge, however I prefer eating this at room temperature (or out of the fridge for about half an hour) as it is more melt-in-your-mouth!!

(adapted from http://www.taste.com.au/recipes/18927/microwave+turkish+delight)

 
METHOD IN PICTURES
 
Add water, sugar and gelatine to bowl

Cook 5 minutes/Varoma/Speed 1 (MC ON)

 

Cook 20 minutes/100 degrees/Speed 1 (MC OFF)

Remove lid for a few seconds to let steam escape

Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF)

Add cornfour, icong sugar, cream of tartar, rose water and food colouring

Turn the dial progressively from 0 to Speed 4 – approx 30 seconds until all combined

 

Cook 7 minutes/Varoma/Speed 1 (MC OFF)
Mix together 20 Seconds/Speed 3 (MC ON)

 

Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set.

Once set, remove from silicon pan/baking paper on a baking paper lined board realllly slowly and carefully!

With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for a minimum 30 minutes to form a ‘crust’

(Note the Turkish delight ‘sweating’: the pieces on the left were coated with icing sugar only. The pieces on the right were coated with cornflour and icing sugar straight after. This was after 30 minutes.)

Roll the turkish delight generously in icing sugar

CHOCOLATE COATING…

I use a microwave method as it is super easy and less washing up as you can dip the turkish delight right into the same bowl, whereas the blades in the bowl would just be annoying!

Coat the piece of Turkish delight in cornflour (to help grip the chocolate)

Use a wooden skewer to pierce through the middle of the Turkish delight piece to dip into the chocolate, and use a chopstick or spoon to assist coating all of the sides and to lift out and place on a baking paper lined tray.


Place in fridge to set
 
ENJOY!!



Turkish Delight

Print Recipe

Ingredients

  • 600 grams water
  • 400 grams sugar
  • 35 grams edible gelatine
  • 165 grams icing sugar mixture
  • 95 grams cornflour
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons rose water
  • 1/8 - 1/4 teaspoon pink food colouring
  • Extra cornflour and icing sugar to coat + (optional) melted chocolate

Instructions

1

Add water, sugar and gelatine to bowl.

2

Cook 4 minutes/Varoma/Speed 2 (MC ON).

3

Cook 20 minutes/100 degrees/Speed 1 (MC OFF).

4

Remove lid for a few seconds to let steam escape.

5

Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF)

6

Add cornfour, icing sugar, cream of tartar, rose water and food colouring.

7

Turn the dial progressively from 0 to Speed 4 - approx 30 seconds until mixture is all combined.

8

Cook 7 minutes/Varoma/Speed 1 (MC OFF).

9

Mix together 20 Seconds/Speed 3 (MC ON).

10

Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set.

11

Peel turkish delight very carefully from silicon tray or baking paper. With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for approx. 30 minutes and to form a 'crust'***

12

Roll the turkish delight generously in icing sugar. Optional: dip in chocolate (scroll down for melted choc instructions).

Notes

DO NOT double the batch!! This is hot stuff (literally)! Store in an airtight container in the fridge or in a cool, dry place for up to a month. NOTE: The coating includes an initial cornflour coating to avoid the icing sugar from 'sweating' off. ***If the weather is humid, or if your house is quite humid*** I would only coat with cornflour as for some reason, the icing sugar will eventually 'sweat' off the turkish delight - tastes just as great without the extra icing sugar coating!