The Mystery Recipe for Santa Cake Caramel Martha Big Revealed!

Santa Cake

? This Santa Claus Cake is the star of any holiday table! Fluffy vanilla cake base and holiday decorations that are both delicious and lovely.     ? ?

Raw Material:

For the cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 3/4 cup granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

For glazes:

1 cup unsalted butter, softened

4 cups powdered sugar

3-4 tablespoons heavy cream

1 tsp vanilla extract

Red gel food coloring

Black gel food coloring

For ornaments:

Mini marshmallows (Santa's beard and hat)

Candy or chocolate chip eyes

Red candy (for nose)

Preparation method:

Preheat the oven: Preheat oven to 350 ° F (175 °C). Grease and flour two 8-inch round cake pans.

Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Gradually add dry ingredients, alternating with milk, starting and ending with dry ingredients. Mix until combined.

To bake the cake: Distribute the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick is inserted into the center and pulled out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting: In a large bowl, whip the butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until smooth and spreadable. Add vanilla extract. Divide the frosting into portions and dye it a little red and a little black with gel food coloring.

Assemble the cake: Place a layer of cake on a plate. Spread a layer of white frosting on top. Add a second layer and cover the entire cake with white frosting.

Decorate like Santa:

Use red frosting to create Santa's hat on the top half of the cake.

Create the beard and brim with miniature marshmallows.

Use black frosting to make the eyes and mouth.

Add red candy for Santa's nose.

Prep Time: 30 minutes | Bake Time: 30 minutes | Total Time: 1 hour

Kcal: 420 kcal per serving (based on 12 servings)

Caramel Martha-Washington

Ingredients

1 can (14 oz) of sweetened condensed milk.

2 (1 cup) unsalted butter, softened

2 pounds of rock sugar

2 cups sweet shredded coconut

1 1/2 cups chopped walnuts

1 tsp vanilla extract

16 oz semi-sweet chocolate chips

1 tablespoon coconut oil or shortening (optional, for a smoother coating)

Preparation method

In a large bowl, beat softened butter until smooth and creamy. Add the sweetened condensed milk and vanilla extract and mix thoroughly.

Gradually add the rock sugar and beat on low speed until well incorporated. The mixture will get thick and thick.

Stir in the shredded coconut and chopped nuts until evenly distributed. Cover and freeze the mixture for at least 2 hours, or until enough to form.

Once refrigerated, scoop a small portion of the mixture (about 1 tablespoon each) and rub into balls. Place it on a parchment-lined baking sheet. Freeze for 30 minutes.

In a microwave-safe bowl, melt the chocolate chips and coconut oil (if used) at 30-second intervals, stirring between each melt until smooth.

Dip each sugar ball into the melted chocolate with a fork or skewer, making sure to coat it completely. Allow the excess chocolate to drip off, then place back on the parchment paper.

Allow the caramel to room temperature, or chill in the refrigerator for faster hardening. Store in an airtight container.

Prep Time: 20 minutes (plus relaxation time) | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes

Calories: 150 kcal per sugar | Per capita consumption: 40 sugars

Homemade bread ?

Ingredients

500 g flour 000 or 0000

5 g yeast

300 ml of water

5 g of salt

Preparation

1) Place the flour in a deep bowl.

2. Add yeast

3. Keep away from yeast and add salt.

4. Add warm water little by little and stir well.

5. After all the water is added, knead for 10 minutes.

6. Roll out the dough and fold it with the palm of your hand until it is elastic.

7. Knead the dough into a ball and let it rest for an hour and a half (cover with plastic wrap and place in a bowl).

8. Take a piece of dough, stretch it into a rectangle, and then roll it into a long strip.

9. Bake the baguette at 200 º C for 20 to 30 minutes.