Wishing You a Wonderful Holiday Weekend!
Who says everything for a 4th of July party needs to be Red White and Blue? Sparkler candles make this cake super festive.
[recipe title=”Toasted Marshmallow & Ginger Cake” image=”https://i2.wp.com/www.kitchenstudioofnaples.com/wp-content/uploads/2016/06/ginger_cake_recipe_holiday_fourth_july_kitchann_style.jpg” servings=”8″ time=”2hr 30mins” difficulty=”moderate” description=” Could there be a prettier dessert? Adding sparklers on top makes this a perfect desert for your holiday gathering.”][recipe-ingredients]
100g butter , plus a little extra for greasing (1 stick)
100g dark muscovado sugar or dark brown sugar (.5 cup)
100g black treacle or blackstrap molasses (4 oz.)
140g golden syrup (5 oz.)
225g plain flour (1 cup)
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125ml whole milk (.5 cup)
3 medium egg yolk, whisked with a fork (save the whites for the icing)
For the ginger buttercream:
140g butter , softened (1.25 stick )
200g icing sugar (1 cup)
4 smalls stem ginger, finely chopped, plus 1 Tbl syrup
½ tsp ground ginger
For the toasted marshmallow icing:
3 medium egg white
175g golden caster sugar (whit sugar, pulsed in food processor until superfine)
You will also need:
large round piping nozzle
3 sparklers to decorate (optional)
Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 140C (300F) 3. Grease and line a 2lb loaf tin with baking parchment (our tin was 22 x 7 x 7cm).
In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1⁄2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hr or until a skewer comes out clean. Cool in the tin for 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.
To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula (this prevents the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth.
Now make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heat-proof bowl. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and really stiff.
Transfer half to a piping bag fitted with a large round nozzle and set aside. When ready to assemble, slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
Using a small offset palette knife or small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake.
Use a cook’s blowtorch to toast the meringue to a golden brown – a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, removing from the fridge 30 mins before serving.
Conversion Chart – you may find this helpful depending upon where you are from.
Recipe via Good Food Magazine
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This red back-painted glass splash really keeps this white kitchen from looking sterile.
What’s not to love about this pale blue kitchen? The contrasting cabinet interior is a beautiful detail.
I love kitchen banquettes and this one is complete with storage.
This Scavolini kitchen is bold and beautiful. Love the square pulls.
I love the countertop so much with the red cabinets, I’m going to overlook the drawer head mistake in the corner.
This recycled glass top countertop from Vetrazzo is perfect for entertaining.
Grilling hot dogs on the 4thof July always makes me think of hanging out with friends and family around the pool or running through sprinklers. Here’s some gadgets that will let you have hot dogs any time of the year.
Another toaster design places a rotisserie on top of a toaster oven. The Party Maker Oven Hot Dog Griller Rotisserie Oven/Toaster is a rediculously long name but a good space saver.
Want some eggs to go with your wieners? The 4-in-1 Hot Dog Makercan steam wieners (and corn), boil eggs, warm buns and make popcorn. I’m guessing the popcorn is air-popped but I’d rather cook mine the old fashioned way over the stove with oil.
If you prefer your wiener be cooked the way it’s done at the ballpark then you’ll surely like the Hot Dog Rotisserie by Giles and Posner. The hot rollers can warm up the wieners and keep them warm for seconds or thirds.
The Hot Dog Maker Truck won’t heat buns but it will cook more wieners on it’s stainless steel rollers in style. The Waring Hot Dog Griller has 4 non-stick rollers and a dishwasher safe lid. It will cook 6 wieners at a time in 8 minutes. It’s more stylish and twice the price of the Emson Hot Dog Express with stainless steel rollers.
Star also makes Broil-O-Dogs Hot Dog Broiler and Bun Warmer. 18 hot dogs are basted on the stainless steel wheel while 12 buns are warmed.