Has a fondant top, very pretty but haven't tried to make
For Cake:
Line bottom and side of a 1 L (6 inch) and two 1.2 L (8 inch) cake pan with parchment.
1. In a large bowl- beat eggs with white sugar until fluffy (about 4 minutes).
2. Gradually beat in brown sugar; 1 tbsp at a time until thick and fluffy (about 4 minutes).
3. Beat in pumpkin puree till smooth.
4. With beaters on slowly pour in oil in thin steady stream until well combined.
5. In a separate bowl; whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, cardamon, salt and cloves.
6. Stir into pumpkin mixture in 3 additions.
7. Stir in crystallized ginger.
8. Put 1/3 into each pan.
9. Bake at 350* F (30 minutes for 8 inch and 40 minutes for 6 inch).
10. Let cool on rack.
For buttercream icing:
1. In a large heatproof bowl, whisk egg whites with sugar.
2. Place over smaller saucepan of boiling water (dbl boiler); cook whisking often until thermometer registers 110*F (43*C), about 1 minute.
3. Remove from heat and let cool for 10 minutes.
4. Beat in butter, 1/4 cup at a time (mixture will curdle at first) and beat till satiny.
Beat in Hazlenut.
5. Cut 6 inch cake in half and place all four cakes upside down on different plates, spread with 1/2 cup buttercream.
For fondant:
1. add food coloring and roll out.
2. drape over cake and let drape down side.
3. smooth and trim, even with bottom
4. stack and wrap with ribbon
5. stick different color fondant circles to cake with water
6. dry about 2 hours.
You can buy the fondant at Micheals.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1014g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2358 | ||
Calories from Fat: 473 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 232.6mg | 72 % | |
Sodium 1278.8mg | 44 % | |
Potassium 554.6mg | 15 % | |
Total Carbohydrate 460.9g | 136 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 445g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2358
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