RAVEN'S-NEST CAKE
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar Allan Poe's infamous bird. To fashion the nest, pipe melted chocolate into a bowl of chilled vodka in overlapping rings-it will instantly harden-and then feather it with toasted cake crumbles (aka "dirt") and shiny candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 3h50m
Yield Makes one 2-layer cake
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.
- Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
- Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.
- Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.
APRICOT MUD HEN CAKE BARS
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I've been told the name comes from the speckled meringue topping that resembles the coloring of hens. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes., Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans., Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 69mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
SWISS MERINGUE BUTTERCREAM FOR MOTHER-HEN CAKE
Use this to make our Mother-Hen Cake.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Number Of Ingredients 5
Steps:
- Put butter in the bowl of an electric mixer fitted with the whisk attachment. Beat until pale and fluffy, about 3 minutes. Transfer to another bowl.
- Whisk together sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water. Whisk gently until sugar is dissolved, about 3 minutes.
- Transfer sugar mixture to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 10 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium- low; add butter, 2 to 3 tablespoons at a time. Mix in vanilla. Reduce speed to low; beat 3 minutes more.
- Tint 2 cups buttercream burnt-red-orange using red, orange, and brown food coloring. Tint 1/2 cup buttercream yellow-orange using yellow and orange. Leave remaining buttercream white.
"MOTHER HEN" TOAST: GALLINA DE MADRE
Steps:
- Preheat oven to 350 degrees F.
- Lay bread out on a sheet tray and drizzle with olive oil, season with salt and pepper and toast lightly. Spoon a dollop of bechamel onto each toast. Arrange 2 slices of ham on each slice of toast and nestle it into a nest shape so the egg will rest in the center. Crack egg and drop into nest on each toast. Bake in oven until eggs are just cooked but the yolk is still slightly runny, about 10 minutes. Season with salt and pepper, if needed.
- Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures that the flour is cooked completely. Using a microplane or a fine grater, grate nutmeg into bechamel and season with salt and pepper. Set aside and keep warm.
MOTHER-HEN CAKE
Our mother hen was baked in an ovenproof mixing bowl, and then carved into shape; the chocolate cake is covered in feathers of piped buttercream; she roosts atop a nest of spun sugar.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an ovenproof 10-inch-diameter 5-quart bowl. Dust with flour, and tap out excess.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt together into the bowl of an electric mixer. Add eggs, 2 cups warm water, buttermilk, oil, and vanilla. Beat mixture on low speed until smooth, about 3 minutes.
- Transfer batter to prepared bowl. Bake until a tester comes out clean, about 1 hour and 45 minutes. Transfer to a wire rack; let cool in bowl 45 minutes. Unmold onto rack. Let cool completely.
- Place cake, broad side up, on a cutting board. Using a long serrated knife, cut a crescent-shaped piece off both sides to create a football-shaped body; reserve scraps. Cut 1 of the scraps crosswise at an angle to create a tail that follows the upward slope of the bowl; set aside. Cut the other scrap crosswise at an angle to create a neck that is longer than the tail, and that curves up, following the upward slope of the bowl.
- Attach tail and neck with white buttercream. Cut a small round piece from the remaining cake scraps to create the back of the head. Trim 1 side to be flat; attach flat side to back of neck. Refrigerate assembled cake until buttercream is firm, at least 20 minutes. Spread a thin layer of buttercream over cake. Refrigerate until firm, at least 20 minutes.
- Transfer remaining white buttercream in batches to a pastry bag fitted with a small ridged tip. Pipe feathers, beginning at base of cake and working up, overlapping: Hold tip flat against side of cake (ridges facing out). Pipe enough for 1 feather (1/2 to 1 inch long), then abruptly release pressure on the bag to let buttercream come almost to a point. Cover body, including head. Using the #46 tip and the red-orange buttercream, pipe feathers in center of tail and on sides of body for wings.
- Switch to an open-prong tip. Pipe 2 drooping U shapes side by side under where the beak should be, creating a teardrop-shaped wattle. Pipe overlapping shell curls on top of the head for the scalloped comb: Start at front of head and pipe forward a short line, then pipe up and back over it; start next line in middle of the one before. Transfer yellow-orange buttercream to a pastry bag fitted with just a coupler; pipe a beak. Using kitchen tweezers, place 2 licorice pieces above beak for eyes.
- Refrigerate cake until buttercream is firm, at least 30 minutes or up to 2 days.
More about "mother hen cake recipes"
MOTHER HEN AND CHICKS CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 20Calories 427 per servingTotal Time 50 mins
MOTHER HEN BAKERY - FACEBOOK
From facebook.com
MOTHER HEN CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOTHER HEN TOAST: GALLINA DE MADRE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
65 SWEET MOTHER'S DAY DESSERTS | TASTE OF HOME
From tasteofhome.com
MOTHER-HEN CAKE RECIPE - PINTEREST
From pinterest.com
BROODY HEN CAKE RECIPE BY MATILDA RAMSAY - CBBC - BBC
From bbc.co.uk
MOTHER HEN TOAST | FOOD NETWORK SHOWS, COOKING AND RECIPE …
From foodnetwork.com
MAIDA HEATTER'S QUEEN MOTHER'S CAKE - THE BAKING …
From thebakingwizard.com
50 MOTHER’S DAY CAKE RECIPES - TASTE OF HOME
From tasteofhome.com
OUR MOTHER HEN WAS BAKED IN AN OVENPROOF MIXING …
From pinterest.com
70 HEN CAKE IDEAS | CAKE, CHICKEN CAKE, CAKE DECORATING …
From pinterest.com
CARROT CAKE - MOTHER HEN'S RECIPES - GOOGLE SITES
From sites.google.com
50 BEST MOTHER'S DAY CAKES - EASY CAKE IDEAS FOR MOM …
From thepioneerwoman.com
180 MOTHER HEN'S DESSERT IDEAS | DELICIOUS DESSERTS, DESSERT RECIPES ...
From pinterest.com
23 MOTHER’S DAY CAKES MOM WILL LOVE - ALLRECIPES
From allrecipes.com
400 MOTHER HEN'S CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE RECIPES ...
From pinterest.com
MOTHER-HEN CAKE RECIPE | RECIPE | ORANGE BUTTERCREAM, CAKE
From pinterest.com
You'll also love