Orange Mud Cake

ORANGE MUD CAKE (40 PAX)

Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour

WHITE CHOCOLATE ICING

900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm

METHOD:

1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.

Salted Bourbon Butterscotch Cupcakes

Salted Bourbon Butterscotch Cupcakes

Yield: 12 cupcakes

With the festive season fast approaching, this recipe will bring a lot of smiles to your family and friends at your next special function.

Can add extra bourbon by brushing tops of cupcakes with bourbon before filling for extra punch.Will keep to up to 3 days in an airtight container.

Enjoy!!

Ingredients for the Brown Sugar Bourbon Butterscotch Cupcakes:

1/2 cup (120 ml) whole milk, at room temperature
1 large egg plus 1 large egg white, at room temperature
1 tsp. vanilla extract
2 tablespoons bourbon
1/4 teaspoon extra strong butterscotch flavoring, such as butterscotch flavoring oil (optional)
1 1/4 (160 grams) cups plain flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (125 grams) dark brown sugar
6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

Ingredients for the Butterscotch Swiss Meringue Buttercream:

4 large egg whites (4 ounces or 113 grams)
1/2 cup (110 grams) dark brown sugar
1/2 teaspoon kosher salt or flaky sea salt
3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce

Ingredients for the salted Bourbon Butterscotch Sauce

1/4 cup /4 tablespoons, unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste                                                                                                                                                    2 teaspoons of Bourbon

Best to make the butterscotch sauce beforehand , Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended and bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract,and the teaspoon of bourbon stirring to combine and dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Instructions for the Brown Sugar Bourbon Butterscotch Cupcakes:

1.Preheat the oven to 175 degrees Celsius and line a muffin tin with 12 paper liners.

2.In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.

3.In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.

4.With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.

5.Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.

6.Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.

7.Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

8.Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

9.Let cool completely on wire racks.

 

For the Butterscotch Swiss Meringue Buttercream:

1.Combine the egg whites, brown sugar, and salt in a mixing bowl

2.Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil.

3.Heat the egg white mixture until it reaches 71 degrees Celsius, whisking frequently so as not to get scrambled eggs.

4.Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.

5.Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).

6.Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

7.If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

8.Beat till smooth with half a cup of the cold salted bourbon butterscotch sauce.

 

To Assemble the Cupcakes:

Use an apple corer to make a hole on the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).

Fill each hole with butterscotch sauce and place the scooped out portion back on top.

Using a piping tip, pipe the frosting on the cupcakes.

Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel (salt flakes).

PICTURE COMING SOON!

Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Orange, Almond and Yoghurt Cake with Coconut Icing

Why cake recipes? Because the best cake recipes which work every time are very hard to source, as usually the are family secrets/heirlooms!

This is a delicious cake that freezes extremely well, serve with a good dollop of double cream and a light dust of icing sugar.

Of course this cake is best eaten of day of baking and will keep in an airtight container for 3- 4 days.

Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Cheffing Around`s Recipe of the Month for July 2014 is the Orange, Almond and Yoghurt Cake with Coconut icing

Ingredients – cake

  • 250GMS OF BUTTER
  • 3 SMALL EGGS
  • 300GM OF CASTOR SUGAR
  • 300GM OF SELF RAISING FLOUR
  • 200GM OF YOGHURT
  • 3 SMALL ORANGES (PEELED AND FINELY CHOPPED)
  • 150GM OF CHOPPED ALMONDS

Ingredients – Icing

  • 125GM OF DESICCATED COCONUT
  • 125GM OF MELTED BUTTER
  • 150GM OF BROWN SUGAR
  • 1/2 TEASPOON OF VANILLA ESSENCE
  • 1 TABLESPOON OF CREAM

Method

  1. PREHEAT OVEN TO 180C
  2. BUTTER AND LINE A 28CM SPRING-FORM CAKE TIN CAKE TIN
  3. CREAM BUTTER AND SUGAR.
  4. ADD EGGS AND BEAT WELL UNTIL LIGHT AND FLUFFY
  5. FOLD IN THE REST OF THE INGREDIENTS AND THEN SPOON INTO CAKE TIN.SMOOTH THE TOP OF THE MIXTURE.
  6. BAKE AT 180C FOR APPROXIMATELY 50-60 MINUTES, TILL SKEWER COMES OUT CLEAN
  7. ALLOW TO COOL IN CAKE TIN BEFORE REMOVING TO CAKE PLATE.
  8. TO MAKE THE ICING, MIX ALL THE INGREDIENTS TOGETHER, SPREAD OVER THE TOP OF YOUR COLD CAKE AND GRILL ON A LOW SETTING UNTIL THE ICING HAS GONE LIGHT BROWN IN COLOR.

Rich Fruit Cake

This cake recipe is perfect for a wedding cake or a decorated Christmas cake. We are currently decorating 3 different cakes for Xmas and we will post pictures of the finished products once ready!
From all the staff at Cheffing Around we would like to wish you all a very merry Xmas and a bright and prosperous 2014!

Wedding Cake - Cheffing Around

Wedding cake by Cheffing Around managing director Adrian Grant

The fruit mix – ingredients

  • 2.25 kg Sultanas
  • 600 gram Fruit Peel
  • 750 gram Dried Apricots (chopped)
  • 750 gram Prunes (chopped)
  • 600 gram Currants
  • 600 gram Walnuts (chopped)
  • 750 gram Raisins
  • 600 gram Glazed Cherries (chopped)
  • 600 gram Tinned Pineapple (chopped)
  • 3 grated apples
  • 3 carrots (grated)
  • 6 cups Brown Sugar
  • 3 Tea Spoons Cinnamon
  • 3 Tea Spoons Nutmeg
  • 3 Tea Spoons Mixed Spice
  • 6 Table spoons Honey
  • 2.25 cups Sherry
  • 2.25 cups Port

Tip: Dried fruit best purchased at a Cash and Carry as we found this reduces the cost of the cake.

The fruit mix – Method

Marinate all the ingredients in a very large bowl (45 cm) for at least a week covered with 2 layers of glad wrap. You need to stir this up every day during this period.

The cake – Ingredients

  • 1.25 kg of Girgar butter (melted)
  • 18 eggs (beaten)
  • 8.25 cups plain flour (sifted)
  • 3 cups self raising flour (sifted)
  • 3 spring form cake tins (1 x 24 cm, 1 x 26 cm, and 1 x 28 cm)

Note: This mixture will make 4 cakes as it's best to have a spare just in case, and you can always use the fourth for something else if not needed 🙂

The cake – Method

  1. Grease and line the three cake tins with baking paper.
  2. Mix the cake ingredients into the fruit mix making sure it's mixed well.
  3. Flatten with a fork
  4. Bake for 140 minutes at 145C and then finish of at 130C for 125 minutes or until the center is cooked and skewer comes out clean.
  5. Allow to cool in cake tin over night before removing from tin
  6. Wrap in foil once cold

The icing – Ingredients

  • 3 kg Royal Icing
  • 11 packets of 250 gram Marzipan
  • 1 kg of Apricot Jam

The icing – Method

  1. Fill in any holes in the cake with apricot jam to get a smooth surface
  2. Marzipan on top and sides till the cake is level, even and smooth
  3. Leave dry for 3 days
  4. Turn cake over and make a bridge for the bottom and make sure cake is level with sides and bottom (no gaps)
  5. Leave dry for a further 3 days
  6. Try and do these next steps (to step 11) in the early morning or late at night when the temperature is cooler to prevent cracking.
  7. Roll out Marzipan on dusted bench with icing sugar till about 1cm thick and will visibly cover the entire cake in one layer.
  8. Boil up 1 cup of apricot jam with a little water
  9. Brush entire cake with apricot jam / water mix
  10. Cover the cake from the top with the Marzipan using a pin to remove air bubbles.
  11. Gently ease the Marzipan down to the bottom of the cake and trim evenly at the base
  12. Repeat this for all three cakes
  13. Let dry for a week
  14. Repeat steps 6 through 13 but with the Royal Icing instead of the Marzipan. Remember this is the presentation layer so take extra care.
  15. Once dry, adhere cakes to a cake board using apricot jam as the glue

Stacking and Ribbons

  1. Measure circumference of the cake with ribbon
  2. Cut evenly
  3. Position ribbon using small pins with heads the same colour as the ribbon.
  4. Use pieces of thick wooden dowel for the stands
  5. Cut the dowel to length making sure each on is exactly same length
  6. Make a cross in the cake exactly where the stands will go
  7. Using a knife, make a cross fully inserted to the bottom of the cake and careful remove any excess cake
  8. Gently force the dowel into cake until the cake board is level and straight

You can use any decoration you like for the finished product. We used doves and some fresh African Lilies with stems removed as the centerpiece of the cake. Most cake shops have centerpieces to buy or order if you don't have the time to make it.

Would like a Chef to make this for you?

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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