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Muggles Market and Geek Gala 2019

If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!

Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:

  • Cookie Cat Cookies
  • Butterbeer fudge (gluten free)
  • Dean’s I-Want-Pie Bars (gluten free, vegan)
  • Zuul Slime Cake
  • Strawberry Shortcake-ish Cake
    • Cake – yellow box cake mix
    • Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.

 

Cookie Cat
Cookie Cat: brownie cookie with strawberry and plain marshmallow fluff
ButterbeerFudgeTray
Butterbeer fudge tray
PieBars
Dean’s I-Want-Pie Bars are very customizable, gluten free, and vegan
ZuulSlimeCake
Zuul Slime Cake: black cocoa cake with vanilla pudding slime
StrawberryShortcakeIshCake
Strawberry Shortcake-ish Cake
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Individual Strawberry Jam Cakes

Looking for a tasty little treat for a mid-day snack or and end-of-day dessert? These hand-cakes by Martha Stewart will hit the spot. You can easily customize the recipe by switching out the flavor of the filling and using or omitting the citrus.
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Individual Strawberry Jam Cakes

1 1/2 cups unsalted butter, room temp
3/4 cup granulated sugar
1 tsp finely grated orange zest (I left out the citrus)
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt (left out)
1/4 cup milk
6 Tbsp strawberry jam or preserves
1 1/2 cup confectioners sugar
1/4 cup freshly squeezed orange juice (I substituted milk and added 1/2 tsp vanilla extract to make a vanilla glaze)

Preheat oven to 350F. Grease a standard 6-cup muffin tin and set aside.

In a medium bowl, beat butter, granulated sugar, (and zest) until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, soft together flour, baking powder, (and salt). Add flour mixture and milk in alternating batches to butter mixture. Set aside.

In a clean bowl, whisk egg whites to soft peaks; fold into batter among muffin cups. Make an indentation in the middle of each; full with 1 Tbsp of jam. Top with remaining batter.

Bake until a cake tester inserted in top cake layer comes out clean, about 30 mins. Untold cakes and transfer them to a wire rack to cool. In a small bowl, whisk together confectioner’s sugar and juice (or milk). Place parchment paper; drizzle cake with glaze.

Notes:
1. When separating batter, crest a thick enough base but conserve enough to cover the jam to reduce or prevent the jam leaning out.

2. When whisking icing, start with powdered sugar and slowly add the juice/milk to desired consistency. Blending all at once results in a thin, runny icing.

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Angel Food Cake with Three Berry Compote

It has been a long time since I’ve made an angel food cake and I’ve had a recipe with a three berry compote earmarked from Food & Wine for a long time. Today just seemed to be the right day to give it a go. The recipe is straight forward and was very easy to execute.
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Angel Food Cake with Three Berry Compote

Cake
10 large egg whites at room temperature
1 1/2 tsp cream of tartar
3/4 cup granulated sugar
1/4 tsp vanilla extract
1 cup cake flour
3/4 cup confectioners (powdered) sugar
1/4 tsp salt

Preheat oven to 350F.

In the bowl of a stand mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm-peaks form. Add 3/4 cup of the granulated sugar, 2 Tbsp at a time, beating for 10 secs before adding more. Beat in the vanilla. Once the 3/4 cup of sugar has been added, best the whites at high speed until stiff, about 4 mins.

In a medium bowl, whisk the cake flour with the confectioner’s sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated.

Spoon the batter into an un-greased 10 inch angel food cake pan (do not use non-stick). Bake for 40 mins, until the cake is risen and golden. Invert the cake in the pan and let cool.

Compote
1/2 cup granulated sugar
2 pints (16 oz) strawberries, sliced
2 pints (16 oz) raspberries
1 pint (8 oz) blackberries
3 Tbsp lemon juice

In a large saucepan, simmer the berries with the 1/2 cup of granulated sugar and the lemon juice until the juices are released, 10 mins. Cool slightly.

Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.