Rainbow Cake

This St Patrick’s Day, surprise your family, and friends with this rainbow cake. It looks like a simple cake until you cut a slice and reveal the stunning layers. The only thing missing here is a pot of gold (not included).

Rainbow Cake
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An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Rainbow Cake
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An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Ingredients
Cake
Frosting
Servings: people
Units:
Instructions
  1. Preheat your oven to 350°F
  2. Grease and flour 7, 6” round cake pans
  3. In a large bowl, add butter and shortening. Beat until fluffy
  4. Add sugar and beat until it becomes creamy
  5. Add one egg at a time, beat for 1 min after each egg
  6. Add milk, yogurt, and vanilla extract to the batter. Beat for 2 minutes
  7. In a large bowl, sift flour and baking powder together
  8. Add the dry ingredients. Fold into the batter by hand, scrap the sides of your bowl making sure everything is well incorporated
  9. Divide the cake batter into 7 different containers, each weighing 8.5 oz
Coloring formulas
  1. Using Wilton’s Color Right, Performance Color System (see link below)
  2. Red: 8-R, 20-C, Orange: 20-O, Yellow: 20-Y, Green: 20-Y, 7-B, Blue: 15-B, 1-BK, Indigo: 8-B, 2-Y, Violet: 22-P, 6-B, 2-R
  3. Using a spatula mix each color to ensure the color is evenly distributed
Baking
  1. Add each color to a 6” pan
  2. Bake for approx. 20 minutes each, or until a toothpick is inserted and comes out clean
  3. Remove cake from oven and let cool for 5 minutes
  4. Flip the cake onto a cooling rack to cool for at least 1 hour
Frosting
  1. In a large mixing bowl, add butter and cream cheese and beat for 5 minutes
  2. Add powdered sugar 1 cup at a time. Beat well after each addition. Beat for 5 minutes
  3. Add vanilla, beat well to incorporate
Finishing
  1. Using a knife, evenly slice the top part of each cake off. To make 7 cakes that are all the same height
  2. Insert a #12 tip (see link below) into your piping bag
  3. Using a spatula fill your piping bag with the frosting
  4. Pipe a silver dollar sized amount of frosting on your cake plate
  5. Place the violet cake on to your cake plate. Using your piping bag, starting in the center of the cake, in a circular motion squeeze out the frosting. Working from the inside out. This will minimize the crumbs that would end up in our frosting, if we had spread it on with a spatula. Continue this until all of the layers are completed. Remember ROYGBIV, red, orange, yellow, green, blue, indigo, and violet.
  6. On the top (red) cake, pipe frosting starting from the center, spiraling out to the edge
  7. Then pipe frosting onto the sides, in a vertical up and down motion until the entire cake is covered in frosting
  8. Take a spatula and spread the frosting out evenly
  9. When slicing into the cake, wipe the knife off after every slice to make sure the colors don’t run together
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I mention in my recipe to use 7 cake pans. That is great if you have that many pans. If not, you can use just one pan. Be sure to let the pan cool off before greasing and flouring for the next color.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from the owner is strictly prohibited.

Here are the products used for this recipe:




Nothing is better than an excellent kitchen scale. I recommend this one:

 

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

Samoa Cookies

This is one of my all time favorite cookies. What more could you ask for, a golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with even more chocolate. Now that’s what I’m talking about. You can make these right at home.

Samoa Cookies
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A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Samoa Cookies
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A golden shortbread cookie, covered in a caramel coconut layer, dipped in dark chocolate, and then drizzled with chocolate
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Servings Prep Time
8 dozen 1 1/2 hour
Passive Time
20 minutes
Ingredients
Cookie layer
Coconut caramel layer
Finishing
Servings: dozen
Units:
Instructions
  1. Preheat your oven to 350°F, line baking sheet with parchment paper
Cookie layer
  1. In a large mixing bowl beat butter, sugar, and salt until fluffy
  2. Add egg and half and half and beat for one minute
  3. Add half of the flour while slowly beating to incorporate
  4. Add the rest of the flour, mix until dough forms
  5. Cover the dough with plastic wrap and refrigerate for at least an hour
  6. On a floured surface take 1/3 of the chilled dough
  7. Roll to ¼ inch thickness
  8. Using a 2 and 1/2” cookie cutter for the outer edge and a 1” cookie cutter for the inner edge. Cut out your dough
  9. Place onto your prepared cookie sheet
  10. Bake for about 8 to 10 minutes or until lightly golden brown
  11. Place on a cooling rack
Caramel
  1. Line a cookie sheet with parchment paper
  2. Using a medium saucepan over medium heat, add butter, brown sugar, sweetened condensed milk, corn syrup, and salt
  3. Heat until the mixture reaches 240°F
  4. Remove from heat and add butter flavoring
  5. Pour the mixture onto a parchment lined cookie sheet to cool to room temp
Topping
  1. In a large microwavable bowl, add the caramel
  2. Microwave in 30 sec intervals until it is evenly melted
  3. Add the coconut
  4. Stir until the coconut is completely covered in the caramel
  5. Take 1/3 of the caramel mixture between two pieces of parchment paper and roll out to ¼" thick
  6. Using the same cookie cutters used for the cookies, cut out your caramel topping and place one ring on each baked shortbread cookie
  7. Place the cookies with both layers on a parchment lined cookie sheet
Fuse the layers together
  1. Place into 350°F oven and bake for approx. 5 minutes, just until you begin to see the edges bubbling. Let these cool completely
Finishing
  1. Melt the chocolate in a microwave safe bowl
  2. Using a spoon coat the bottom of each cookie with chocolate
  3. Place on a parchment lined cookie sheet
  4. Drizzle chocolate over the top of each cookie and place in freezer to set the chocolate
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Here are the cookie cutters I used for this recipe:

These are the spacers I put onto my rolling pin to ensure I roll out a uniform layer:

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

Blood Orange Pancakes with Blood Orange Marmalade Syrup

These citrus infused pancakes will start your morning off right. While giving your body a vitamin C boost, to help improve your mood and overall well-being. In this recipe I use blood oranges, you can use whatever oranges you have available to you.

Blood Orange Pancakes with Blood Orange Marmalade Syrup
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Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Blood Orange Pancakes with Blood Orange Marmalade Syrup
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Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Ingredients
Pancakes
Syrup
Servings: pancakes
Units:
Instructions
Pancakes
  1. In a large bowl, sift the flour, sugar, baking soda, and salt
  2. Add the milk, blood orange juice, zest, and eggs
  3. Fold the mixture together so that it is still lumpy but everything is combined, about 30 seconds
  4. Using a large skillet, at med heat, add a tablespoon of butter
  5. Pour pancake batter into pan making them each 5 inches round
  6. Cook each side until golden brown. They should take around 4 minutes on each side
  7. As your pancakes are done place them on an oven proof plate inside of a 175°f oven
Syrup
  1. In a medium have bottomed saucepan, add sugar and blood orange juice
  2. Bring to a boil over medium heat. Turn the heat down to a simmer for about 12 minutes
  3. At this point the syrup will be slightly thinner than you would imagine a standard syrup. Once the syrup cools it will become thicker
  4. Add the butter, vanilla extract, oranges, and orange zest
  5. Remove from heat, stirring a bit to make sure everything is coated in the syrup
  6. Let the syrup cool for about 5-10 minutes
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© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

 

 

Birdseed Mobile

New England is famous for it’s rapid change in weather. One day its -13°f, the next 52°f. That got me thinking about our feathered friend’s outdoors. Although they would do just fine without human intervention. I decided to make a little snack for them. Here is what I came up with, a birdseed mobile. It is made with just a few ingredients, a lid to a canning jar, and raffia. Once the birds are done eating this treat they can then use the raffia for nesting material. This is a project that would be a lot of fun to do with your kids, or for the kids at heart.

Birdseed Mobile
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A treat for your feathered friends to enjoy.
Birdseed Mobile
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A treat for your feathered friends to enjoy.
Ingredients
Servings:
Units:
Instructions
Prepare your molds
  1. Spray flexible mold with cooking spray
  1. In a medium heavy bottomed saucepan, add water and corn syrup. Bring to a boil. As soon as it begins to boil, remove it from the heat
  2. Add gelatin, and whisk until dissolved completely
  3. In a medium bowl, add the gelatin mixture and flour. Mix this until it forms a creamy glue like consistency
  4. Add the birdseed. Mix this until all of the bird seed has come into contact with our gelatin mixture
  5. Spray your hands with cooking spray
  6. Take the seed mixture and press it into your mold. Filling each one to the top. You may need to spray the tops with cooking spray again. To prevent it from sticking as you press down on each one
  7. Set your mold in the freezer overnight
  8. Remove the birdseed cakes from the mold and place them on a drying rack
  9. Using a small drill, drill a hole through the center of each birdseed cake
  10. Take a wide mouth ring to a canning jar and drill 4 holes into it
  11. Tie a knot at the end of a 3’ piece of raffia, large enough that the birdseed cakes wont slide past it
  12. Slide a birdseed cake down the raffia to rest on the knot. Do this at varying heights for each one. Once you have reached your desired length
  13. Tie a knot about 4” above your last birdseed cake. This knot will prevent it from sliding through our lid
  14. Take each birdseed cake raffia strand and thread the top through the lid. Once you have all of the strands through. Even out the ring so it is level and tie a knot to hold all of the strands together
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© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited

Cannoli

There is one more gadget you absolutely have to add to your collection, cannoli tubes. If you have never tried cannoli before, you need to give these fresh home-made cannoli a try.

Cannoli
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This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Cannoli
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This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Ingredients
Needed for cooking
Filling
Servings: dozen
Units:
Instructions
Cannoli shells
  1. In a large mixing bowl add the flour, sugar, cinnamon, port wine, and egg
  2. Using the dough hook attachment mix for about 10 minutes
  3. Wrap the dough up with plastic wrap and refrigerator for two hours
  4. Separate the dough into three equal parts
  5. Take 1/3 of the dough and using a rolling pin, roll onto a lightly floured surface
  6. Dough should be about an 1/8" thick
  7. Use a 4” round cookie cutter to cut out your cannoli
  8. Take the cannoli dough and wrap it around the cannoli tubes, sealing the over lapping edge with egg yolk
  9. In a large heavy bottomed saucepan, fill with 1" of oil. Heat to 375°F
  10. Cook each cannoli until golden brown. Drain your finished cannolis on a paper bag with paper towel. Remove cannoli tubes shortly after removing from the heat. Be careful when removing the tubes
  11. Let cannolis cool completely before filling
Filling
  1. In a medium bowl, add ricotta cheese and powdered sugar
  2. Mix together for one minute
  3. Using a spatula, fill a pastry bag with filling
Finishing
  1. On a cookie sheet lined with parchment paper, place the cooled canolli shells
  2. Dip the ends in chocolate, and add sprinkles
  3. Fill both ends of each cannoli shell with the filling
  4. Dust with powdered sugar
  5. Consume within 24 hours after making. If you store in an airtight container  they will taste great, only they will not remain crunch for more than a day
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© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited

 

Heaven Bars

Here is one of my all time favorite recipes for bars. These are perfect by themselves or along side a bowl of vanilla bean ice cream.

Heaven Bars
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This recipe combines a few of the richest most decadent ingredients, creating a bar that is worthy of its name; heaven bars.
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Heaven Bars
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This recipe combines a few of the richest most decadent ingredients, creating a bar that is worthy of its name; heaven bars.
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Servings Prep Time
2 dozen 10 minutes
Passive Time
25 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350°F
  2. In a medium bowl combine butter and graham crackers. Using a fork, blend well
  3. Press the graham cracker crumbs evenly in a 13x9” pan
  4. Pour the sweetened condensed milk over the graham cracker crust
  5. Evenly distribute the semi-sweet chocolate chips, butterscotch chips, followed by the shredded coconut
  6. Bake for approx. 25 minutes, or until the coconut is golden brown around the edges
  7. Cool completely before cutting into sqaures
Recipe Notes

To dress up the finished bars, I used 1/3 cup of melted white chocolate to drizzle over the finished bars.

© Shawn R Rutka and Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

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© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited

Pineapple Ice Cream

Ice cream is one of those things you can enjoy anytime of the year, no matter what part of the world you are in. Although it is winter where I am at, this pineapple flavored ice cream brings me to a far away tropical island.

Pineapple Ice Cream
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I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Pineapple Ice Cream
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I just love the intense pineapple flavor packed in this rich and creamy custard, oh so good.
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Servings Prep Time
2 pints 15 minutes
Cook Time Passive Time
15 minutes 12 minutes
Ingredients
Servings: pints
Units:
Instructions
  1. In a medium heavy bottomed saucepan add milk, and sugar
  2. Over medium heat bring this mixture to 175° F, stirring to dissolve the sugar completely
  3. In a medium bowl, whisk the eggs while you slowly add ¼ of the hot milk mixture
  4. Add the egg mixture back to the saucepan, whisking constantly
  5. Bring this mixture to 160°F
  6. Once you reach the proper temp. Immediately place the sauce pan in a bowl of ice water to chill for about 5 min, whisking vigorously
  7. Stir in the pineapple and the whipping cream
  8. Covering the custard surface with plastic wrap and place in the fridge overnight
  9. Add the custard to your ice cream machine, following the manufactures instructions. My ice cream machine took about 12 minutes
  10. Once it has reached a soft serve like consistency. Put your ice cream into a plastic container and freeze for at least 4 hours
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Adapted from: tasteofhome.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

English Muffins

Today, I woke up to 6” of wet heavy snow at my door; with more on the way. Instead of shoveling, I opted to make homemade English muffins.

English Muffins
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These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
English Muffins
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These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Rolling out the dough
Servings: dozen
Units:
Instructions
  1. In a small bowl, add yeast and warm water. Stir to dissolve and let this mixture sit for about 10 min
  2. In a small sauce pan, heat the milk until it begins to steam, add sugar. Whisk until completely dissolved. Remove from heat and let the milk cool for about 5 minutes
  3. In a large bowl, add the milk, yeast mixture, butter, and 3 cups of flour. Whisk until smooth (3-5 min)
  4. Add salt, and 3 cups of flour. Using the dough hook on your electric mixer mix until dough pulls away from the sides and only remains on the dough hook
  5. Place the dough into a greased bowl. Cover and wait for it to rise to about double the size (around 1 hour)
  6. On a clean surface, lightly spread a layer of cornmeal
  7. Punch down the dough and roll it out to a little less than ½ inch thick
  8. Lightly coat the top of the dough with cornmeal
  9. Using a cookie cutter, cut out your english muffins
  10. Place the dough on a parchment lined cookie sheet, where they can rise for 30 minutes
Cooking
  1. Using a large greased non stick skillet on medium heat. Place your English muffins into your skillet
  2. Cook for about 5 minutes on both sides, or until golden brown
  3. Let your English muffins rest for about an hour
  4. Use a fork to poke around the outer edge to slice
  5. Store English muffins in an airtight container in your freezer for up to two months or enjoy right away.
  6. Before serving place in the toaster until golden brown
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This recipe was adapted from Allrecipes.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

Raspberry Champagne Cupcakes

Lets celebrate my first blog post with these Raspberry Champagne Cupcakes.

I am going to be honest with you. Although I have been baking for many years I have never made cake from scratch; shocking, I know. It’s so simple to make cupcakes from scratch. There is no reason to ever use boxed cake mix again.

Raspberry Champagne Cupcakes
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These cupcakes are perfectly moist, filled with raspberry filling, and topped with buttery raspberry  frosting. What an elegant treat.
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Raspberry Champagne Cupcakes
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These cupcakes are perfectly moist, filled with raspberry filling, and topped with buttery raspberry  frosting. What an elegant treat.
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Servings Prep Time
12 cupcakes 1 hour
Passive Time
20 minutes
Ingredients
Cupcakes
Filling
Frosting
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F
  2. Place 12 cupcake liners into a cupcake pan
Cupcakes
  1. Using the whisk attachment on your mixer, whisk the butter and sugar for about three minutes
  2. Add the eggs and whisk until nice and fluffy
  3. Add half of the dry ingredients, with your mixer set at its lowest speed whisk for one minute
  4. Add the milk in at this point followed by the other half of the dry ingredients. Whisk for three minutes
  5. Add the champagne and whisk for five minutes, until completely smooth
  6. Fill each cupcake liner with 1/4 cup of the batter
  7. Place the cupcakes into your preheated oven for approx. 18-25 minutes. You will know when the cupcakes are done by inserting a toothpick into the cupcake and pulling it out, if the toothpick is clean then they are done.
  8. Let the cupcakes cool outside of the oven for just a few minutes and then go ahead and place them on a cooling rack where they will remain to completely cool; for at least an hour
Filling
  1. Add the jam to a piping bag with a #230 tip
  2. Insert tip into each cupcake, moving the tip in a circular motion to make room for the jam
  3. Pipe a quarter sized amount into each cupcake
Frosting
  1. Add the butter, powdered sugar, champagne, and raspberry liqueur to a large bowl
  2. Whisk at the lowest speed while slowly increasing to the highest speed for about 5 min
  3. Add food coloring using the Wilton Color Right Performance Color System (see like below) 40 drops of R, 40 drops of C, 2 drops of BK, and 1 drop of P
  4. Whisk for one minute, making sure to scrap the sides to achieve a uniformed color.
Finishing
  1. Using a large piping bag with a #1M tip
  2. Fill with frosting
  3. Pipe the frosting onto each cupcake
  4. Garnish each cupcake with a sugar coated raspberry and a spun sugar spiral
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How to make the spun sugar garnish

Find these products that I used today on Amazon:

This recipe was adapted from: Thebestrecipesever.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

 

 

 

 

 

Spun Sugar Garnish

These spun sugar decorations add an elegant flare to any dessert.

Sugar Spiral Garnish
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An elegant garnish to use on any dessert.
Servings Prep Time
20 spirals 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
20 spirals 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Sugar Spiral Garnish
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An elegant garnish to use on any dessert.
Servings Prep Time
20 spirals 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
20 spirals 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
Servings: spirals
Units:
Instructions
  1. Add sugar and water to a medium heavy bottomed sauce pan
  2. Heat to 350° F
  3. Remove from heat. Let the mixture cool to around 270° F
  4. Using a fork, spin the sugar around the handle of a wooden rolling-pin, in a spiral motion. The sugar cools quick so work fast. Slide the sugar off of the wooden mold  and place on a non stick surface.
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This recipe was inspired by: Meg Ryans Goodies

This is the thermometer I use for most of my cooking and candy making needs. It is so nice because nothing needs to touch the food in order to get  an accurate temp.:

DISCLOSURE: This is NOT a sponsored post. I include the links to show you the products that I use and to make it easy for you to purchase. The links are connected to my Domestic Moxie Amazon affiliate account. If items are purchased from these Amazon links, Domestic Moxie will get a small commission.

©  Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author/owner is strictly prohibited.