Christmas just wouldn't be Christmas without Mince Pies. Why? Take a look at this easy Christmas Mince Pie Recipe full of rich, sticky, sweet fruits wrapped in pastry. Delicious.
Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead.
Shortcrust pastry, using lard (or crisco) as well as butter is my favorite
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: Depends on size of tin used.
12 oz/350g all purpose/plain flour
Pinch of salt
8oz/ 225g butter, cubed or an equal mix of butter and lard
Heat the oven to 400°F/205°C/Gas 6 Make the Pastry
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the egg a slowly, through the funnel until the dough, then add water a tsp at a time until the dough comes together in a ball. Wrap in plastic wrap and chill as above.
Assemble the Pies
Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose.
Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top.
Fill the pastry lined tins 2/3 full with mincemeat.
Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids).
Bake in the preheated oven for 20 mins (15 mins if making canape size) or until golden brown. Remove from the oven and sprinkle with the icing sugar.
Mince pies are delicious served hot or cold on their own or with Brandy Butter. They will keep well if placed in an airtight tin - up to seven days. Sometimes they benefit from a gentle warming in the oven before serving.
thanks to british food http://britishfood.about.com/od/christmasrecipes/r/mincepies.htm
I never thought I would be using pumpkin so much! I got this recipe off my mum - its really easy and very moist and tasty. I made it for Thanksgiving Lunch as a Dessert.
2 cups flour
2 tsp baking powder
pinch of salt
1 tbs mixed spices (i used cinnamon, ginger and all spice with a dash of cloves)
1/1/2 cup sugar
1 1/2 cups canola oil
1 tsp vanilla
1 1/2 cups pureed pumpkin - I actually used the canned one here and its not that bad!
Sift first 4 ingredients together.
In another bowl, beat the eggs, sugar, oil and vanilla.
Add the pumpkin and beat some more.
Add the dry ingredients.
You can divide mixture in 2 pans or use one.
Bake at 350 for about 40 mins or until cake passes the toothpick test.
I used a cream cheese topping made this way:
8oz cream cheese ( a packet of Philly)
2 cups icing (powdered) sugar
1/2 cup butter (melt 1/4 cup until browned then pour it over the rest until all is melted)
Put all in a bowl and beat well
Cut cake in half and spread mixture on one piece, use the rest of the topping to cover the cake.
I also used some crushed walnuts as decoration.
The colour of the cake rather surprised me - its rather orange!!But looks great with the white topping!
We are having a great promotion for Xmas - from now until December 13th, all orders from FeliceBiscotti will have a little something extra and also be gift wrapped!
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You can also build your own biscotti and have them customized to your taste
Easy to make loaf of yeasted bread that can be made in less than 2 hours, without kneading or shaping. This recipe was inspired by batter bread, an old-fashioned recipe made with a very wet dough, which produces a coarse crumb. In our recipe, thorough mixing and higher-protein flour yield a more refined, though still homey, loaf.
Makes 1 loaf
We like the nutty flavor that a small amount of whole wheat flour brings to this bread, but you may substitute an equal portion of bread flour for an all-white loaf if you prefer. For best results, be sure to use your mixer’s paddle attachment, not the dough hook, to mix this dough, and be sure to mix for the full four minutes. To prevent the deflation of the risen loaf, do not allow the dough to come in contact with the plastic wrap covering. This loaf is best eaten on the day it is made, but leftover bread may be wrapped in plastic wrap and stored for 2 days at room temperature or frozen for up to one month. The leftovers of this loaf make very good toast.
2 cups (10 ½ ounces) bread flour
6 tablespoons (2 ounces) whole-wheat flour
2 ¼ teaspoons instant or rapid-rise yeast
1 ¼ cups plus 2 tablespoons water, heated to 120 degrees
1 tablespoon honey
3 tablespoons unsalted butter, melted
¾ teaspoon salt
1 large egg, lightly beaten with 1 teaspoon water and pinch salt
1. In bowl of stand mixer, whisk together bread flour, whole wheat flour, and yeast. Add 1 ¼ cups water, honey, and 2 tablespoons of butter. Using paddle attachment, mix on low speed for 1 minute. Increase speed to medium, and mix for 2 minutes. Scrape down bowl and paddle with greased spatula, and mix on medium speed for a further 2 minutes. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in dough. Cover with plastic wrap and allow to rise in warm place until doubled, about 20 minutes.
2. Meanwhile, dissolve salt in remaining 2 tablespoons water. Grease 8 1/2-inch by 4 1/2-inch loaf pan with vegetable oil spray. When dough has doubled, attach bowl and paddle to mixer. Add salt-water mixture, and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix for 1 minute, scraping down paddle if necessary. Transfer dough to prepared pan and smooth surface with greased spatula. Cover and leave in warm place until dough reaches ½ inch below edge of pan, 15 to 20 minutes. Uncover, and allow to rise until center of dough is level with edge of pan, 5 to 10 minutes longer.
3. While loaf rises, adjust oven rack to lower-middle position and heat oven to 375 degrees. Gently brush top surface of risen loaf with egg mixture. Bake until deep golden brown and registers 208 to 210 degrees, 40 to 45 minutes. To remove loaf from pan, invert immediately onto wire rack. Re-invert loaf, and brush surface with remaining 1 tablespoon butter. Cool completely before slicing.
My latest addition to felicebiscotti.com is Gluten Free biscotti.
It took me a while to figure out the correct proportions of flours and the right assortment but I cam eup with a mix that worked perfectly!
I actually prefer them to the wheat flour biscotti
12th of may will be here before we know it!
As a mother's day promotion, all orders placed by 30th April, with have 50% more included free of charge! You dont even pay for extra shipping! http://felicebiscotti.com
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My biscotti contain no butter, oils or greasy stuff so they are great to dunk into coffee - or wine!
Happy Mothers Day!!
It is important to cook the cream mixture in the saucepan until it is quite thick and starting to brown at the edges; under-cooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you are portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure your parchment lies flat. Cool the sheets for at least 10 minutes between batches. When melting the chocolate, pause microwave and stir chocolate often to ensure that it does not get much warmer than body temperature.
2 cups (8 ounces) slivered almonds
¾ cup heavy cream
4 tablespoons unsalted butter, cut into 4 pieces
½ cup (3 ½ ounces) sugar
¼ cup orange marmalade
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon grated orange zest
¼ teaspoon salt
4 ounces bittersweet chocolate, chopped fine
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until they resemble coarse sand, about 30 seconds.
2. Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer (it’s okay if some darker speckles appear in mixture.) Remove pan from heat and stir in almonds, marmalade, flour, vanilla, zest, and salt until combined.
3. Drop 6 level tablespoons of dough onto each prepared baking sheet leaving at least 3 ½ inches between. When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.
4. Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer baked cookies, still on parchment, to wire rack to cool. Let sheets cool for 10 minutes, line with fresh parchment, then repeat portioning and baking remaining dough.
5. Microwave 3 ounces of chocolate in bowl at 50 percent power, stirring occasionally, until almost fully melted, 1 to 2 minutes. Remove from microwave and add remaining 1 ounce chocolate and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting. Transfer chocolate to small zipper-lock bag and snip off corner to make 1/8-inch hole.
6. Transfer cooled cookies from parchment directly to wire racks. Pipe zig-zag of chocolate over surface of each cookie, distributing chocolate evenly among all 24 cookies. Refrigerate until chocolate is set, about 30 minutes. Cookies can be stored in airtight container at cool room temperature for up to 4 days.
Two ounces (1/2 cup) of toasted and skinned hazelnuts can be substituted for the almonds. We like this tart made with good-quality bittersweet chocolate containing a cocoa percentage between 60 and 65 percent; Callebaut Intense Dark Chocolate, L-60-40NV is our preferred brand. For best texture and flavor, the tart must be allowed to come to cool room temperature before serving; do not serve it chilled. Before serving the finished tart can be garnished with a dusting of cocoa powder, chocolate curls, or flaky sea salt. Serve with lightly sweetened whipped cream; if you like, spike the cream with Cognac or flavor it with a touch of vanilla extract.
1 large egg yolk
2 ½ tablespoons heavy cream
1/2 cup (1 ¾ ounces) sliced almonds, toasted
1/4 cup (1 ¾ ounces) sugar
1 cup (5 ounces) all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 ¼ cups heavy cream
½ teaspoon instant espresso (optional)
¼ teaspoon salt
9 ounces bittersweet chocolate, chopped fine
4 tablespoons unsalted butter, cut into thin slices and softened
2 large eggs, lightly beaten, room temperature
2 ½ tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces bittersweet chocolate, chopped fine
1 tablespoon hot water
1. For the Crust: Beat egg yolk and cream together in small bowl. Process almonds and sugar in food processor until nuts are finely ground, 15 to 20 seconds. Add flour and salt; pulse to combine, 10 pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about 15 pulses. With machine running, add egg yolk mixture and process until dough forms ball, about 10 seconds. Transfer dough to large sheet plastic wrap and press into 6-inch disk; wrap dough in plastic and refrigerate until firm but malleable, about 30 minutes. (Dough can be refrigerated for up to 3 days; before using, let stand at room temperature until malleable but still cool.)
2. Roll out dough between 2 large sheets plastic wrap into 11-inch round about 3/8-inch thick. (If at any point dough becomes too soft and sticky to work with, slip dough onto baking sheet and refrigerate until workable.) Place dough round on baking sheet and refrigerate until firm but pliable, about 15 minutes.
3. Adjust oven rack to middle position and heat over to 375 degrees. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. Keeping dough on sheet, remove top layer of plastic wrap. Invert tart pan with bottom on top of dough round. Press on tart pan to cut dough. Using two hands, pick up sheet and tart pan, and carefully invert both, setting tart pan right-side up. Remove sheet and peel off plastic wrap. Roll over edges of tart pan with rolling pin to completely cut dough. Gently ease and press dough into bottom of pan, reserving scraps. Roll dough scrap into ¾-inch rope. Line edge of tart pan with rope and gently press into fluted sides. Line tart pan with plastic wrap and using measuring cup, gently press and smooth dough to even thickness (sides should be about ¼-inch thick). Using paring knife, trim any excess dough above rim of tart. Free dough-lined tart until firm, 20 to 30 minutes.
4. Set dough-lined tart pan on baking sheet. Spray 12-inch square of foil with nonstick cooking spray and press foil, sprayed side down, into tart pan; fill with about 2 cups pie weights. Bake until dry and light golden brown, about 25 minutes, rotating halfway through baking time. Carefully remove foil and weights and continue to bake until pastry is rich golden brown and fragrant, 8 to 10 minutes longer. Cool to room temperature on baking sheet on wire rack.
5. For the Filling: Heat oven to 250 degrees. Bring cream and salt to simmer in small saucepan over medium heat, stirring once or twice to dissolve salt. Meanwhile, place chocolate in large heatproof bowl. Pour simmering cream over chocolate, cover, and let stand 5 minutes to allow chocolate to soften. Using whisk, stir mixture slowly and gently (so as not to incorporate air) until homogenous. Add butter pieces and continue to whisk gently until fully incorporated. Pour beaten egg through fine-mesh strainer into chocolate mixture; whisk slowly until mixture is homogenous and glossy. Pour filling into tart shell and shake gently from side to side to distribute and smooth surface; pop any large bubbles on surface with toothpick or skewer. Bake tart until outer edge of filling is just set and very faint cracks appear on surface; filling will still be very wobbly. Cool to room temperature on baking sheet on wire rack. Refrigerate, uncovered, until filling is chilled and set, at least 3 hours or up to 18.
6. For the glaze: Remove tart from refrigerator. Bring cream and corn syrup to simmer in small saucepan over medium heat; stir once or twice to combine. Remove pan from heat, add chocolate, and cover. Let stand 5 minutes to allow chocolate to soften. Whisk gently until mixture is smooth, trying not to create air bubbles, then gently whisk in hot water until glaze is homogenous, shiny, and pourable. Working quickly, pour entire amount of glaze onto center of tart. To distribute glaze, tilt tart and allow glaze to run to edge. (Spreading glaze with spatula will leave marks on surface.) Pop any large bubbles with tip of toothpick or skewer. Let stand until tart warms to cool room temperature, at least 1 hour. [Tart can be glazed ahead and refrigerated, but glaze looses its sheen with chilling. If desired, sheen can be restored by warming surface with a hair dryer on low setting for 1 to 2 minutes.]
7. To serve: Remove outer ring from tart pan. Insert a thin-bladed metal spatula between crust and pan bottom to loosen tart; slide tart onto serving platter. Cut into wedges and serve.
Steamed mussels that cooked quickly, evenly, and easily, and made a sufficient quantity to serve as an appetizer or entrée.
Serves 4 to 6
Before cooking mussels should be closed tightly. To determine if opened mussels are alive before cooking, tap them against a countertop if they do not close tightly after a minute or two, discard them. Serve with crusty bread.
¾ cup dry white wine 2 bay leaves ½ teaspoon salt 6 pounds mussels, cleaned and debearded 3 tablespoons unsalted butter, cut into 6 pieces 3 tablespoons minced fresh parsley
1. Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and bay leaves and bring to boil. Cook until wine is slightly reduced, about 2 minutes. Add salt and mussels. Cover pan tightly with foil and transfer to oven. Cook until all mussels have opened, 15 to 18 minutes.
2. Remove roasting pan from oven. Push mussels to sides of roasting pan to form clearing in center of pan. Add butter to clearing and whisk until melted. Sprinkle parsley over mussels and toss to combine. Serve immediately.
Makes about 72 macarons (or about 144 shells) PREPARATION TIME: about 1 hour COOKING TIME: about 25 minutes STANDING TIME: 30 minutes REFRIGERATION TIME: 2 hours + 24 hours FOR THE MACARON SHELLS: 120g cacao pate (or dark chocolate 100% cocoa) 300g ground almonds 300g icing sugar 110g 'liquefied' egg whites* 4.5g carmine red food colouring (or cochineal) + 300g caster sugar 75g mineral water 110g 'liquefied' egg whites* FOR THE BITTER CHOCOLATE GANACHE 400g liquied creme fraiche or whipping cream (35% fat) 360g Valrhona Guanaja couverture chocolate 40g cacao pate (or dark chocolate, 100% cocoa solids) 140g 'La Vietter' butter (sweet butter from Charentes) at room temperature (The butter is soft enough when you can dip a finger in without meeting any resistance. Make sure you take the butter out of the fridge several hours in advance.) TO FINISH Cocoa Powder Sift together the icing sugar and ground almonds. Chop up the cacao pate and melt it at 50ºC in a bowl over a pan of barely simmering water. Stir the food colouring into the first portion of liquefied egg whites and add this to the bowl of icing sugar and ground almonds but do not stir. Bring the water and sugar to boil to 118ºC. When the syrup reaches 115ºC, simultaneously start whisking the second portion of liquefied egg whites to soft peaks on a medium speed. When the sugar reaches 118ºC, pour it over the egg whites. Whisk and allow the meringue to cool down to 50ºC, then add it to the bowl of icing sugar and ground almonds, stir, then fold in the melted cacao. Spoon the batter into a piping bag fitted with a plain nozzle. Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Using a sieve, sprinkle them with a light dusting of cocoa powder. Rap the baking trays on the work surgace covered with a kitchen cloth. Leave to stand for 30 minutes until a skin forms on the surface. Preheat the fan oven to 180ºC. Put the baking trays in the oven. Bake for 12 minutes, briefly opening and shutting the oven door twice during cooking time. Take the shells out of the oven and slide them on to the work surface. For chocolate ganache. Cut the butter into pieces. Chop up the chocolate and tip it into a bowl. Bring the cream to the boil. Pour it over the chopped chocolate a third at a time. When mixture reaches 50ºC, add the pieces of butter a few at a time. Whisk to obtain smooth ganache. Pour it into a gratin dish. Press clingfilm over the surface of the ganache and set aside in the fridge for the ganache to thicken. Spoon the ganache into a piping bag with a plain nozzle. Pipe a generous mound of ganache on to half the shells. Top them with the remaining shells. Store the macarons in the fridge for 24 hours. Remove from the fridge two hours before eating. Bon Apetit! * 'Liquefied' egg - Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that tie, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without the risk of turning 'grainy'. And you don't have to worry about bacteria because they will be cooked in the oven at a high temperature.
1 ½ tbsp. olive oil 2 cloves garlic, minced 1 large yellow onion, minced 5 tbsp. tomato paste ⅓ cup finely chopped parsley ⅓ cup finely torn basil leaves 1 (28-oz.) can whole, peeled tomatoes in juice, crushed Kosher salt and freshly ground black pepper, to taste 4 oz. deli ham, finely chopped 4 oz. mozzarella, cut into ¼″ cubes 1 cup ricotta ¾ cup finely grated Parmesan 4 eggs 1 cup flour
1. Make the sauce: Heat oil in a 4-qt. saucepan over medium heat. Add garlic and onions, and cook, stirring, until soft, about 5 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add 2 tbsp. parsley, basil, tomatoes, and ½ cup water, season with salt and pepper, and bring to a boil; reduce heat to low, and cook, stirring occasionally, until reduced and thickened, about 45 minutes. Remove from the heat and set aside.
2. Make the filling: Combine 2 tbsp. parsley, ham, mozzarella, ricotta, ¼ cup Parmesan, and 1 egg, season with salt and pepper, and stir until smooth; set aside.
3. Make the pasta: Whisk together remaining eggs, flour, salt, and 1 ¼ cups water until smooth, and let sit for 20 minutes. Heat an 8″ nonstick skillet over medium-high heat. Add 3 tbsp. batter, and swirl skillet until completely covered; cook, turning once, until set but not browned, about 1 ½ minutes. Invert pasta circle onto a sheet of wax paper, and set aside to cool; repeat with remaining batter to make about 16 pasta circles in total.
4. Heat oven to 350°. Pour half the sauce over bottom of a 9″ x 13″ baking dish; set aside. Working with 1 pasta circle at a time, place about 2 tbsp. filling down the center of each, and roll the pasta circle around filling into cylinders. Transfer cylinders, seam side down, to dish; pour remaining sauce over the top and sprinkle with remaining Parmesan. Bake until filling is heated through and sauce is bubbling, about 25 minutes. Garnish with remaining parsley
This is by far my favourite veal recipe. Veal is very easy to find in Europe - no that much in the USA it seems. You could substitute pork fillet - that would be the closest to veal. This is a really great dish!!
Wiener Schnitzel is originally made with veal. The meat is coated in breadcrumbs and fried in a pan. Schnitzel is found on all the menus in Germany and is a popular dish to be made at home.
You can also use this recipe to make a pork Schnitzel or a chicken Schnitzel if preferred.
A Wiener Schnitzel is only original when made from veal. When made with pork (Schweineschnitzel) is known as "Schnitzel Wiener Art".
Wiener Schnitzel is served with lemon slices that you squeeze over the meat. Anchovies and capers can also be served.
4 veal fillets (approx each 200g) or use veal rib eye if fillet is unavailable
salt and pepper
1 cup flour
150g breadbrumbs preferably made from stale French or Italian bread
Butter or lard (clarified butter* is actually the best here)
Flatten the meat with a rolling pin or meat hammer. It is very important that the meat is almost paper thin.It's best to have the butcher pound the meat thinly for you, but if you want or need to do it yourself, position the 5-ounce piece of veal between 2 sheets of wax paper or parchment paper. Gently at first, then more forcefully, use a flat-bladed meat pounder to pound the veal into a fairly round shape 7 to 8 inches in diameter.
First coat the seasoned meat in flour, then dip into beaten egg. Lastly coat in breadcrumbs.
The schnitzels can be covered and left for 1 to 2 hours at a cool room temperature before cooking.
Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Use enough butter or lard.During cooking, press the Schnitzel lightly with the back of a spoon. Cook for aprox. 2-4 mins on both sides.
Once cooked serve straight away.
*To clarify a pound of butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan (a fat-separator cup can be helpful for this). Pour the cooled butter into a plastic container, cover and refrigerate. The butter may be used a second time after frying a batch of schnitzel: Pass it through a fine-mesh strainer to eliminate any solids, then cover and refrigerate as above. Use within 1 month.
Break almond paste into small chunks, add sugar and egg whites. Mix ingredients together thoroughly using an electric mixer. (Note: If you are using a standard home mixer, it is advisable to mix only half or one-third of the mixture at a time.)
Fill a 12" or 14" pastry bag equipped with either a tip #806 for plain rings or a tip #826 for a ridged effect. Squeeze the dough into alternate rings of the Kransekage set. Be sure to grease the kransekage rings well before filling.
Bake in a preheated 325° F oven for approximately 20 minutes or until surface is crusty and golden brown. Three rings on one plate can be made at one time or just two rings -- the outside ring and inside ring. if all three are made at once, the baking time should be increased from 20 minutes to 20-25 minutes. If dough is too stiff to push through pastry bag, add more egg white but only up to 2 Tbsp.
Remove from rings as soon as cooled completely. Use the point of a paring knife to loosen the outer edge of cake ring, then loosen the inner edge. It will loosen immediately if baked thoroughly. When making three rings at once, after they are baked and cooled, turn out onto cooling rack. Carefully separate rings in places where they have baked together. There will be only a few places. Care must be exercised in handling large rings as they are tender. Frost and tier as directed below.
For the frosting:
Mix frosting ingredients together until smooth and well-blended. Place icing in decorating bag into which a small plain icing tube has been inserted. Make drizzles and scallops on top and sides of each ring. This icing holds the tiers together so after the largest ring has been iced, place the next largest ring on it immediately while the icing is soft. Continue to frost and tier the rings according to size, placing a dab of icing here and there to keep rings from slipping. A top decoration may be added, if desired, and decorative scrolls may be fastened to sides here and there, held in place with icing. Sometimes colored sugar bells are added or a tiny wedding or anniversary ornament.
All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.