Wednesday, 19 December 2012

Christmas Santa Cake







Christmas Santa Cake

Pound Cake

Ingredients

1 lb butter
3⅓ cups sugar
10 eggs
4 cups cake flour
1 teaspoon salt
2 teaspoon vanilla, or 1 teaspoon mace

Method

1.                  Preheat the oven to 325° (165°C).
2.                  Butter and lightly flour 9 x 5 inch loaf pan.
3.                  Cream the butter, slowly add the sugar, and beat until light.
4.                  Add the eggs, one at a time, beating each in well.
5.                  Stir in the flour, salt, and vanilla or mace and combine well.
6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.
7.                  Cool in the pan for 5 minutes before turning out onto a rack.
8.                  Decorate.
9.                  Serve very thin slices.

Pound Cake Loaf was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

PDF Version of Pound Cake Loaf (Recipe was doubled for Christmas Santa Cake)

Icing For Decorating Cake
Ingredients
½ lb butter
½ cup Crisco
½ cup milk
1 teaspoon vanilla
3½ lbs Icing Sugar (3 boxes or bags)
Method
1.                  Cream butter and Crisco until almost white and fluffy.
2.                  Add sugar and milk alternately.
3.                  Add vanilla and continue to whip until light and fluffy.
Optional:  If you prefer a snow white effect substitute butter with all Crisco and use clear vanilla.
Recipe was provided by Mrs. Fishenden who was my Cake Decorating Instructor at the Warwick Community School in the early 1980s to which I have used for many years.

Required For Decorating
Santa’s List Pan
Tips 2, 3, 17
Art Brush (Optional)

1.                  Ice list area on cake top and sides smooth.
2.                  Outline facial features, cap, mittens, mustache, beard and sleeves with tip 3 strings.
3.                  Fill in eyes and mouth with tip 3 thinned icing (smooth with dampened art brush).
4.                  Cover cap, pompon, mittens, face, cheeks, lip and sleeve with tip 17 stars.  Cover cuffs and hat brim with tip 17 zigzags.
5.                  Pipe tip 17 side-by-side stripe mustache and elongated shell brows.
6.                  Ice beard area (pat with spatula for a fluffy effect).  Print tip 2 message on cake top.  Edge cake base with tip 17 star border.

Instructions provided by Wilton Enterprises  (1983 Cake Decorating – Wilton Yearbook)

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Thank You!


Shirley-Ann Pearman

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