Granny's Kitchen

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Kransekake October 17, 2015

Filed under: Egg Whites,Ground Almonds,Icing Sugar — dogsmum @ 12:54 pm
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Kransakake

I bought the tins to make this last year when I saw them on sale, but have only just got around to making it.

What I’ve found out about the Kransekake…..Originates from Denmark, Norway. Kransekake take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of plenty) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine is placed in the center, and the cake is decorated with ornaments such as crackers or flags. Basically used as a celebration cake.

I made this for my Daughter in Law as she ran her first half marathon, so decorated it with small chocolate stars.

 

Ingredients

 

600g ground almonds

600g icing sugar (sieved)

4 lrg egg whites

 

Method

 

Put the ground almonds and icing sugar into a large bowl, preferably using a stand mixer, and mix together. Keep the mixer going as you slowly add the egg whites, until you have a nice dough consistency. This makes a very stiff dough.

Place the mixture into a large saucepan, using a gentle heat warm the dough through. Stir continually. Wrap the dough in clingfilm and leave in the fridge until the next day.

Preheat the oven to 200C/gas 6.

Oil each ring of the Kransekake pans.

Fill a piping bag with dough and fill all circles of each pan, butt the edges together using a small amount of water.

Bake for 10 minutes.

Allow to completely cool before trying to remove from the pans, or they will break.

 

To build the Kransekake

 

Make up some icing and put some on the base of the largest ring, place this on your plate. Use the icing to ‘glue’ each ring on top the next, making sure you use the next largest ring each time. Continue to stack the rings in this way. The icing will help hold the rings in place, but to ensure they don’t slide before the icing is set use toothpicks to secure the layers. (Making sure the toothpicks are removed before eating).

To decorate, drizzle icing all over and add chocolate shapes, sparkles, edible lustre.Whatever takes your fancy really.

To serve, break into 5cm pieces.

 

Mini Cherry Bakewell Tarts March 15, 2013

Mini Bakewell 1

At only 2″ across these are so cute!

 

Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.

 

Ingredients for the sponge

 

40g self raising flour

10g ground almonds

50g caster sugar

50g butter, at room temperature

1 egg, at room temperature

raspberry jam

 

For decorating

 

5 Tbsp icing sugar, sifted

1 – 2 Tbsp water

3 glace cherries, cut each one into four

 

Method

 

Use a 2″ plain pastry cutter and cut 12 circles from your pastry.

Put the circles into a mini muffin pan, moulding them to the cup shape.

For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.

Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.

Mix the icing sugar with enough water to make a spreadable icing.

Spread evenly to cover the top of each tart, topping witha piece of cherry.

 

Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.

 

Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12

 

Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk

 

For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring

 

To decorate

chocolate sprinkles

smarties

mini smarties

white ready to roll fondant

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases into a muffin tin. Beat the butter and sugar together until soft. Gradually beat in the eggs.

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.

 

To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.

 

Monkey Face Cupcakes September 14, 2012

Happy monkeys for happy children!

 

This is the same cake recipe as I used for the Animal cupcakes.

 

Ingredients for the cupcakes

 

175g/6oz softened butter

175g/6oz sugar

3 beaten eggs

4Tbsp golden syrup

225g/8oz self raising flour

2tsp ground ginger

1 pinch of ground cloves

1/2 tsp ground cinnamon

1 1/2 Tbsp ground almonds

1 – 2 Tbsp milk

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.

Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.

Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.

 

To decorate I made up a small amount of buttercream:

 

7 oz icing sugar

1 tsp vanilla extract

3 1/2 oz butter, softened

Combine the icing sugar, vanilla extract and butter in a bowl and beat until light and fluffy.

Spread over the top of the cupcakes. Dip the edges of the cupcakes in chocolate sugar strands, add mini chocolate beans for the eyes and corner of the mouth then add a smile with a tube of writing icing.

 

 

Animal Cupcakes September 13, 2012

 

Simple yet fun. A big thank you to my lovely 3 year old Granddaughter for lending me her Play Doh cutters to make these xx

If you do borrow you child’s/Grandchild’s cutters please do make sure you wash them before using 😉

 

Ingredients for the cupcakes

 

175g/6oz softened butter

175g/6oz sugar

3 beaten eggs

4Tbsp golden syrup

225g/8oz self raising flour

2tsp ground ginger

1 pinch of ground cloves

1/2 tsp ground cinnamon

1 1/2 Tbsp ground almonds

1 – 2 Tbsp milk

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.

Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.

Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.

 

For the animal cupcakes I made up some icing, as follows:

Sift 6oz icing sugar into a bowl and add 1 1/2 Tbsp of lemon juice plus 1 Tbsp of water. Mix well until smooth, then pour over 6 of the cupcakes. I had an amount of Fondant, so just coloured small amounts with different colours before rolling out and using the cutters, then place them on the iced cupcakes before the icing goes too hard.

 

Wimbledon Cupcakes June 27, 2012

Makes 12

 

Ingredients for the cupcakes

 

250g/9oz plain flour

55g/2oz ground almonds

2tsp baking powder

1/2tsp bicarbonate of soda

2 eggs

110g/4oz caster sugar

80ml/3fl oz sunflower oil

125ml/4 1/2 fl oz plain yoghurt

 

To decorate

 

300ml/11oz double cream

2 Tbsp icing sugar

6 – 8 strawberries, sliced

 

Method

 

Preheat oven to 180C/gas mark 4. Line a muffin tin with paper cases. Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a separate bowl. Stir in the sugar, oil and yoghurt and mix well. Stir in the dry ingredients, stir until only just combined.

Spoon the mixture into the cases and bake for 20 – 25 minutes until golden. Leave to cool in the tins for 5 minutes before transfering onto a wire rack to cool completely.

To decorate, whisk the cream and icing sugar until stiff. Spread onto the cupcakes then decorate with the sliced strawberries.

 

Crazy Caterpillar Birthday Cake June 20, 2012

This is a no-bake cake made from cake crumbs, home-made or bought. You can double the quantity for an extra large party, but remember the cake is rich and heavy in texture so you’ll only need to serve a small amount. One ball per person is more than enough!

 

First off you need to make a Truffle cake…it’s easy, unless your buying a ready made cake to use

 

Ingredients

175g/6oz plain sponge cake pieces

175g/6oz/2 cups ground almonds

75g/3oz/scant 1/3 cup dark brown sugar

5ml/1 tsp ground mixed spice

pinch of ground cinnamon

grated rind of 1 orange

45ml/3 Tbsp freshly squeezed orange juice

75ml/5 Tbsp clear honey

 

Method

Place the sponge cake pieces into the bowl of a food processor or blender (if your food processor isn’t working :-() and process for a few seconds to form fine crumbs.

Place the cake crumbs, ground almonds, sugar, spices, orange rind, orange juice and honey in a large bowl and stir well to combine into a thick, smooth mixture.

 

Now onto the Caterpillar Cake

 

Ingredients

1 quantity Truffle Cake mix

675g/1 1/2 lb white ready to roll icing or coloured ready to roll icing if you can find it

red, blue and yellow food colouring

small flower cutter

large flower cutter

 

Method

 

Using slightly damp hands, roll the truffle cake mixture into balls, slightly larger than the size of a walnut. Place them on a baking sheet as you make them, then cover with cling film and set to one side.

Divide the icing into three equal portions, then colour one portion red, one blue and one yellow. Remove a small amount of blue and yellow icing, to make the face features, and set aside, covered with cling film.

Roll each colour of icing into a sausage shape about 45cm/18ins long on a work surface lightly dusted with icing sugar. Make sure the sausage shape is even all the way along; if it breaks, compress the icing into a ball and start again.

Place the three long sausages side-by-side on the work surface. Starting at one end, hold them together firmly and start to turn them in a twisting motion – do not squeeze. Place the twist back on the work surface, then use a rolling pin to push and roll the twist gently until it’s flat and the colours have merged. It should now be 50cm/20ins long.

Lay the truffle balls along the length of the of the icing strip, then wrap the icing evenly around the balls, sealing the join by pinching the icing together. (An extra pair of hands would be really useful for the next stage) Turn the Caterpillar over so that the join is underneath, tucking in and cutting off any excess icing from the ends. Lift the Caterpillar onto your board or plate and position, curving it slightly.

Roll out the reserved blue and yellow icing thinly and use the flower cutters to make the eyes. Use a little water to stick the smaller one onto the larger one then a little water to stick the eyes into place. Roll a tiny bit of the icing into a small sausage shape and using a little water place on as the mouth

 

 

 

 
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