stina gasolina (mouse452) wrote in dessert_slut,
stina gasolina
mouse452
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Marzipan Penguins



IGLOO CAKE
MAKES ONE 8 ½ - INCH DOME CAKE
Unsalted butter, for baking sheets
1¼ cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2½ cups all-purpose flour
2½ cups granulated sugar
2½ teaspoons baking soda
1¼ teaspoons baking powder
1¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1¼ cups low-fat buttermilk
½ cup plus 2 tablespoons vegetable oil
1¼ teaspoons pure vanilla extract
Vegetable oil cooking spray
1 quart good-quality chocolate ice cream
1½ quarts good-quality vanilla ice cream
White-Chocolate Buttercream (recipe follows)
4 large marshmallows, halved
White, pale-blue, and silver sanding sugar, for decorating
Marzipan Penguins (recipe follows)
Desiccated unsweetened coconut, for decorating
  1. Preheat oven to 350°. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.
  2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1¼ cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.
  3. Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.
  4. Coat an 8½ inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.
  5. One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1½ cups chocolate ice cream on top. Continue layering ice creams, alternating 1½ cups of each flavor, stopping ½ inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.
  6. Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about ½ cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake. If cake begins to soften, freeze 15 minutes.
  7. Using marshmallows, make the out¬line of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

WHITE-CHOCOLATE BUTTERCREAM
MAKES ABOUT 9 CUPS
20 ounces best-quality white chocolate, finely chopped
1½ cups whipping-quality pasteurized egg whites
1 ¼ cups plus 3 tablespoons sugar
2 ¼ cups unsalted butter (4½ sticks), softened, cut into 1-inch pieces
  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
  2. Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110°. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
  3. Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

MARZIPAN PENGUINS
MAKES 10
1 pound marzipan
Blue, white, black, red, and yellow gel-paste food coloring
  1. For each penguin, form four balls of marzipan: two the size of golf balls, one half that size, and one one-quarter that size. Using blue, white, and black food coloring, tint one large ball blue. Tint the other large ball white. Using red and yellow food coloring, tint medium ball rust-orange. Tint small ball black.
  2. Break off a piece of blue marzipan, and roll into a ½ -inch ball for the head; pinch to form a beak. Use black marzipan to make eyes; attach to head. Shape white marzipan ball into a body (about 1 by l¼ inches). Use orange marzipan to make ½-inch-long feet. Roll out remaining blue marzipan to ¼ inch thick. Cut out shape for wings.
  3. Gently press head onto body, and attach feet. Wrap wings around back; smooth seam at neck. Penguins can be stored in airtight containers at room temperature up to 2 weeks.

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