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Stabroek News

The proof of the pudding is in the eating
published: Thursday | July 5, 2007

Emma Sharp, Contributed


Basket of Flowers birthday cake. - Contributed

Ever dream of having a party and only eating desserts like you did as a kid? Forget the hors d'oeuvres, starters and main courses. Just go straight to the culinary point of a birthday - its cake and the other decadent delights that you would usually eat at the end of a meal. What about going to a restaurant and ordering toffee pudding first, or cutting to the taste of three sweet courses?

Okay, so this is not what I am suggesting you do every time you go out, but try it once. Unless your doctor strongly advises you against this (diabetics especially), I'm quite sure it won't do any harm.

It was my mother's birthday several weeks ago and we invited 40 people for lunch. Various friends chipped in with savoury sides, and I took care of the sugary sensations. As delicious as everything turned out, I have no doubt that these alone would have satisfied all of mum and her cronies' culinary cravings. The proof of the pudding was certainly in the eating!

Emma's Menu of Sweets

Citrus Shortbread

Ginger Nut Tiramisu

'Basket of Flowers' Birthday

Cake

Ginger Nut Tiramisu

3 eggs, separated

3/4 cup white sugar

8oz mascarpone cheese (or

cream cheese)

1/2 cup heavy cream

4 tbsps rum

2 cups fresh coffee

24 ginger biscuit crumbs

METHOD

1. Beat yolks with half cup sugar in a large bowl until thick and creamy. Gently fold in mascarpone.

2. In a clean bowl, whisk egg whites with a pinch of salt until they form soft peaks.

3. Add remaining sugar and whisk until they hold stiff peaks. In another bowl beat the cream until the peaks start to hold and fold into mascarpone mixture.

4. Let this down with a tablespoon of the 'meringue' and gently fold in the remainder with a large metal spoon.

5. Pour the coffee and rum into a shallow bowl. Dip half the biscuits into this for five seconds and line the base of a glass dish (two quarts).

6. Spread half of the cream mix on top.

7. Repeat to create two layers of each.

8. Sprinkle ginger nut crumbs on top.

9. Cover and place in the fridge to set for 6-36 hours.

'Basket of Flowers' Birthday Cake

Oil for greasing

16oz butter

16oz white sugar

8 eggs

16oz self-raising flour

Water

Strawberry Jam:

1/2 lb fresh or frozen strawber-

ries

1/2 lb white sugar

Juice of 1 lime

Icing:

1lb butter, softened

1lb icing sugar

Milk

Green food colouring

Decoration:

8 white marshmallows

4 pink marshmallows

White sugar

Green and white ribbon

1 x 14inch piece of foil

METHOD1. Pre-heat oven 375F. Prepare 2 x 8-inch round cake tins by lining with a disc of baking parchment and lightly brushing with oil.

2. Cream butter and sugar until light and fluffy. 3. Mix eggs together in a separate bowl and gradually beat into creamed butter a little at a time, adding one tablespoon flour if it begins to curdle.

4. Fold in flour, adding enough water to bring mixture to dropping consistency.

5. Pour into tins. Bake in middle of oven for 20-30 minutes, or until well risen, golden and spongy to touch.

6. Allow to cool in the tin for a couple minutes, and turn out on a wire rack to cool completely. Peel off lining paper.

7. Slice cakes through the middle so you are left with four thinner ones.

8. Place the bottom layer, cut-side up, on a plate. Spread with jam and place the next layer on top of it.

9. Continue with other two layers. Ice the cake - place the butter and sugar in a bowl and beat until light and fluffy.

10. Add a couple tablespoons of milk and beat well.

11. Add a few drops of food colouring, beating as you do, until you get the desired colour. Cover the cake completely.

13. Cut the marshmallows into four through the middle. Dip in sugar and cut to make 'flower petals'.

14. Using the icing as glue, design 'flowers' all over the cake as shown in the photo. Twist the foil tightly, and bend to form a handle for the 'flower basket'.

15. Push each end into the cake. Twist the ribbon around the handle and tie in a bow.

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