Merry Christmas Gift Cake
This delicious gourmet cake is as eye catching as it is delicious with it's marzipan bow. Transform the average, everyday cake into an absolutely dazzling gourmet dessert that looks like a wonderful gift box!
The ingredients that you'll need to make a gourmet Merry Christmas Gift Cake:
Marzipan (recipe below)
Red food coloring (to be added to the marzipan)
1 - 18.25 Ounce package of devil's food cake mix
1 Cup of water
1/2 Cup of vegetable oil
1 Teaspoon of vanilla
3 Tablespoons of unsweetened cocoa
1 Cup of mini chocolate chips
2/3 Cup of hazelnuts or almonds, ground finely
1 Cup of whipping cream
2 Tablespoons of butter (use the real deal!)
6 Ounces of semisweet chocolate that has been coarsely chopped
*This recipe will serve approximately 15 guests well.
Prepare your marzipan and add red food coloring. You may use an alternate color to suite your holiday or party decorations.
Preheat your oven to 350 degrees Fahrenheit.
Grease and flour a 13 X 9 inch pan.
Combine cake mix, water, oil, eggs, vanilla and cocoa in a large bowl.
Using the low speed on your electric mixer, beat the mixture until it is well blended.
Now, beat the mixture on medium speed for about 2 minutes.
Mix in the chocolate chips and nuts.
Pour the batter into the prepared pan.
Bake for about an hour.
The time it takes to bake this cake will depend greatly on the oven you use.
Test the cake often after about 45 minutes using a wooden toothpick. Once the toothpick comes out clean, it's done!
Cool the cake pan on a wire rack for about 15 minutes.
Remove the cake from the pan and allow to cool completely on the wire rack.
In a small saucepan, bring the cream and butter to a simmer.
Remove the saucepan from the heat.
Add the chopped chocolate and stir continuously until the chocolate has melted completely.
Cool the mixture until it has reach room temperature.
Cover and refrigerate for about 90 minutes or until the mixture has thickened enough to spread properly.
Put the cake onto a nice decorative serving tray and frost the cake with the thickened chocolate mixture from the refrigerator.
Refrigerate the cake for about 2 hours, or until it's well chilled.
Divide the already prepared marzipan into 4 equal parts.
Roll one part of marzipan into a rope that is 1/2 inch thick.
Place the rope between two sheets of waxed paper and toll it into a strip that is about 1 inch wide and 16-18 inches in length.
You'll want the edges straight. Use a sharp knife to do this.
The strip should be laid lengthwise down the middle of the cake, continuing down both sides equally.
Trim the ends to fit properly, again use a sharp knife to make neat and precise cuts.
Repeat the same process with another part of the marzipan.
Again, repeat the process with a third pieces of the marzipan, but this time the strip should be about 15 inches long.
Fold the ends of the marzipan in towards the center of the strip to make a bow.
One last time, repeat the rolling procedure with the final pieces of marzipan.
This time you'll make one 4 inch strip and one 8 inch strip.
Cut the 8 inch strip in half crosswise. Fold the strip into 2 loops and place on the first loop to add to your bow.
Fold under the ends of the 4 inch strip of marzipan to form a loop and place on the bow.
1 - 8 Ounce can of almond paste
1 Egg white
3 Cups of confectioners' sugar
Combine the almond paste and the egg white in a small bowl.
Add two cups of the confectioners' sugar and mix everything together well.
Knead in the remaining one cup of confectioners' sugar until it is very smooth and easily pliable.
Wrap the container of marzipan in plastic wrap. Be sure to wrap the container of marzipan tightly.
Refrigerate the marzipan until you are ready to use it.
*This recipe will make about 2 cups of marzipan. Increase the amounts of the ingredients as needed.
* Only use grade A clean eggs that are not cracked.
*If you are adding color to the marzipan be sure to add the desired amount of food coloring before kneading in the last bit of confectioners' sugar.