Cinnamon and Orange plus White Chocolate ‘Piggy’ Birthday Cakes {100th Post!}

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Here are my birthday cakes! My uncle celebrates his birthday on the same day as me, hence my ‘excuse’ for not being able to choose between two flavours ๐Ÿ™‚ Do you share a birthday with a family member? So many people tell me that they share their birthdays with uncles!
He said that the decoration I put on the piped butter cream looks like little piggy faces, here is a close up:

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And here is the gorgeous crown of nut brittle on the cinnamon cake. I have a thing of giving cakes crowns because I think they look glorious. I’ve done it on my carrot cake, my blackberry-banana cake, my (square) banana-chocolate-caramel cake, also on my sunburst tarts!

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And this brittle is super easy to make, you just pour caramel onto the nuts and within minutes it is set and ready to go! It was a very last minute idea……

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These cute wee beauty was a white chocolate mud cake, with raspberry coulis filling and white chocolate buttercream.

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And then there is the older sister, slightly more down to earth and less superficial,ย and who probably has a couple of kids and is raising them in a house just outside the city, so that they can play on a swing in the summer and go swimming at the beach.
Oh, it’s a cinnamon orange cake with cream cheese frosting and filling and nut brittle.

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I have to admit that I didn’t BAKE them myself as I was on my way back from Wellington to Christchurch, I just iced and decorated them ๐Ÿ™‚ I’m getting the recipes that my friends used so I will update them soon!

To make the White Chocolate ‘Piggy’ Cake:
Double this cake recipe to make two layers:

ย Chelsea White Chocolate Mud Cake

Then fill the two cakes with any red/pink jam you choose.

Top with your favourite buttercream. Pipe some blobs around the edge, and decorate with candy ‘snouts’ and ‘eye’s ๐Ÿ˜‰

To make a Nut Brittle Crown:
In a saucepan, gently heat 1 cup sugar in a saucepan.

On a greaseproof mat, sprinkle out some mixed nuts.

Keep heating the sugar, not stirring but swirling occasionally, until it turns to an amber coloured caramel. Pour over the nuts and leave to set.

Break up into shards and stick into the frosting on the edge of your cake!

 

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Enjoy everyone ๐Ÿ™‚

 

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Rugelach AKA how to use up failed cream cheese frosting!

You know the feeling….when something goes wrong in the otherwise calming haven that is the kitchen…… trouble in paradise. I’m sure we’ve all overbaked a cake, underbaked cookies or pastry, burnt something…. Well this time, it was cream cheese frosting that gave me grief. Having made it successfully before, and taking perhaps a too carefree approach to whipping it up, I was almost reduced to tears as it curdled and split. Beyond return ๐Ÿ˜ฆ Also I have used up all of the cream cheese, so that was the end of that. SO, what to do? Shove it in the fridge and sleep on it. The result?Image
I think you’ll find that these baking failures let you discover your inner baker’s initiative ๐Ÿ™‚ I hope it does anyway! I knew that a biscuit would be the most likely answer to the problem, and I remembered seeing countless recipes for rugelach online, so put two and two together and…it actually worked!
I’ve included two recipes for the dough here; one is using my measurements, the other is for those of you who have had an unfortunate experience like me and want to resurrect some failed frosting (I feel your pain, really.).
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Rugelach
My dough:
100g butter
150g cream cheese
3/4 cup icing sugar
Juice and zest of one lemon
1 egg
1&1/2 cups flour
Dough using up frosting:
Whatever amount of failed frosting you have
1 to 2 eggs, depending on your judgement
Enough flour to make a dough
To fill:
Brown sugar
Chopped nuts
Raisins
Maybe some cinnamon (I forgot it!)
Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
For my recipe, soften the butter and mix it with the cream cheese, icing sugar and lemon juice and zest, not worrying if it curdles. Add the egg, and then the flour bit by bit, taking it out of the electric beaters and finishing it by hand.
Using frosting: add the egg(s) and mix, then add the flour bit by bit until you have a soft but rollable dough.
Roll the dough on a floured surface into a big rectangle. Sprinkle the sugar, nuts, raisins and spices on top, and cut into isosceles triangles. Roll them up like croissants! Place them on the trays and bake for about 15 minutes, until the edges are golden and the bottom is golden too. Leave to cool. My recipe makes about 30.
(I made some with raisins and some without. I’m glad I forgot the spice and it would have clashed with the lemon flavour, but you can do what you like!)
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