Featured Cookbook
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Pecan Caramel Cheesecake
Frozen English Toffee Cake
Peanut Butter Mini Mud Pies
Cherry Lollipops
Mini Pumpkin Spice Cakes with Orange Glaze
Meringue Clouds
Halloween Pumpkin Cake
Candy Cane Twists
Basic Cut Out and Cookie Press Dough
(using sugar cookie mix)
Book Description
This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
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Semi-Homemade Desserts
Authors: Sandra Lee
Date: September 2005
ISBN: 0696226847
Publisher: Meredith Books
Paperback
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Prep time: 20 minutes
Makes 8
Cake:
Orange Glaze:
Marzipan Stems and Leaves:
1 package (7-ounce)
marzipan, Odense®
Green food coloring
Special Equipment:
Disposable latex gloves
Leaf-shaped cookie cutter
Cake Preparation:
Preheat oven to 350
degrees. Oil and flour 8 mini bundt pans.
Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended.
Divide batter equally among prepared pans.
Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean.
Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely. Set cooling rack atop baking sheet.
For the Orange Glaze:
Heat cream in small saucepan over medium heat until bubbles appear; remove from heat.
Add white morsels and stir until melted and smooth.
Stir in food colorings, 1 drop at a time, until desired color is achieved.
Drizzle glaze over cakes.
Refrigerate cakes for 10 minutes, or until glaze is firm.
Cover and reserve any remaining glaze
For the Marzipan Stems and Leaves:
Place marzipan in medium bowl.
Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces.
Roll 1 marzipan piece into 12-inch-long log.
Cut log crosswise into 8 equal pieces; set aside to use as stems
Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap.
Using rolling pin, roll out marzipan to 1/4-inch thickness.
Using leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves
Decorate cakes with marzipan stems and leaves
Rewarm reserved glaze.
Serve cakes, passing glaze alongside
More From This Book:
Pecan Caramel Cheesecake
Frozen English Toffee Cake
Peanut Butter Mini Mud Pies
Cherry Lollipops
Mini Pumpkin Spice Cakes with Orange Glaze
Meringue Clouds
Halloween Pumpkin Cake
Candy Cane Twists
Basic Cut Out and Cookie Press Dough
(using sugar cookie mix)
