Read Battered to Death (Daphne Martin Cake Mysteries) Online
Authors: Gayle Trent
Battered to Death (Daphne Martin Cake Mysteries) (26 page)
(For those of you who might be unfamiliar with royal icing, it sets up to a hard, smooth finish.)
INGREDIENTS
3 pasteurized egg whites (at room temperature)
1
/
2
teaspoon vanilla extract
1
/
2
teaspoon cream of tartar
1 teaspoon piping gel or light corn syrup
4 cups confectioners’ sugar
Yields approximately 2
1
/
2
cups
DIRECTIONS
In large bowl, combine the egg whites, vanilla, cream of tartar, and piping gel and hand mix until well blended.
Add confectioners’ sugar gradually and continue to hand mix until sugar is incorporated and mixture is shiny, approximately seven to ten minutes. You can use a hand mixer on low, but do not overmix as this will incorporate air and cause bubbles and breakage when applied with bag.
Add food coloring if desired.
Strain mixture through a white knee-high stocking to remove any lumps before use.
Store unused icing in the refrigerator for up to three days, in an airtight container with a damp paper towel covering the top.
INGREDIENTS
1 package white cake mix
1 package butterscotch instant pudding mix
1 teaspoon cinnamon
1
/
4
teaspoon nutmeg
3
/
4
cup canned pumpkin
1
/
2
cup milk
3 large eggs
1
/
2
cup canola oil
2 cups peeled, finely grated carrots (pat between paper towels to remove excess moisture)
1 cup raisins
1
/
2
cup chopped pecans
DIRECTIONS
Preheat oven to 350°.
Lightly grease and flour two 8-inch round cake pans.
Combine cake mix, pudding mix, spices, pumpkin, milk, eggs, and oil in a large bowl and mix on medium speed until smooth (approximately two to three minutes).
Add carrots, raisins, and pecans and mix until well blended.
Split the batter evenly between the two pans. Tap the pans on a hard surface to level the batter.
Bake forty minutes or until a toothpick inserted in the center comes out clean.
Cool ten minutes on wire racks then remove from pans to cool completely.
Hint: For even cooking and to prevent doming of centers, invert a stainless steel flower nail in the center of each pan before adding the batter. Remove the flower nail when the cakes are turned out of the pans.
Ice with cream cheese frosting.
RECIPES SUBMITTED BY ROSEMARY GALPIN
Rosemary Galpin is the owner of Memory Makers Specialty Cakes of Luling, Texas. Rosemary is the 2012 OSSAS Grand Wedding Cake Competition silver winner. Visit Rosemary on Facebook at
www.facebook.com/memory.makers.cakes
.
T
O PROVIDE
the Australian string work instruction in
Battered to Death,
I used the tutorials provided by Pauline Bakes the Cake (
www.paulinescakes.com/2010/04/australian-string-work-rolls-royce-of.html
) and Cake Walk (
www.melcakewalk.blogspot.com/2010/06/oriental-stringwork-part-4.html
).
I very loosely used the structure of the Oklahoma State Sugar Art Show to serve as a template for the First Annual Brea Ridge Taste Bud Temptation Cake and Confectionary Arts Exhibit and Competition. The Oklahoma State Sugar Art Show (
www.oklahomasugarartists.com
) is held each year in Tulsa in conjunction with the Tulsa State Fair. The Oklahoma State Sugar Art Show will celebrate its twentieth year in 2013. The event is hosted by Kerry Vincent,
Food Network Challenge
judge and master sugar artist. In 2004, Ms. Vincent was inducted into the International Cake Exploration Societé Hall of Fame, and she was inducted into the Dessert Professional Hall of Fame in 2010. In addition, Ms. Vincent has also created her own unique sugar craft techniques, including Vincent Marquetry.
For readers interested in pursuing a career in cake decorating, you might be interested in visiting the International Cake Exploration Societé (
www.ices.org
). The International Cake Exploration Societé (ICES) is an organization made up of both beginning and experienced cake and sugar artists from around the world. The organization provides support, encouragement, and continuing education for cake and sugar artists.
Another valuable resource for those readers interested in cake and sugar artistry is Wilton (
www.wilton.com
). Wilton has long been the most recognized name in cake decorating. Their website offers a discussion forum, publications, step-by-step instructions, and products for sale.