How To Make Candied Lemon Slices- Rosie's Dessert Spot
OUR CAKE DECORATING COURSES:
In this cake decorating tutorial, I demonstrate how to create candied lemon slices. Follow this method for most candied fruit types.
RECIPE:
1.5 cups water
1.5 cups sugar
3 to 4 drops yellow gel food colouring
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
SWISS MERINGUE BUTTERCREAM:
ULTIMATE GANACHE RECIPES:
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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Holiday Orange Slice Cake
Ingredients: 2 sticks softened butter, 2 cups sugar, 4 eggs. 1/2 cup buttermilk, 3 1/2cups all purpose flour, 1 teaspoon baking soda, 3 cups chopped orange slices. 1 1/2 cups dates, 1 cup toasted pecans, 1 cup walnuts, 1 cup coconut. Take 1/2 cup of flour mixture and mix in large bowl with candies, coconut and nuts and dates. Coat them well. Add baking soda to remaining flour and whisk in. In moxing bowl, cream butter and sugar well until creamy, then add eggs, and buttermilk. Add flour and mix in well to wet batter and then stir in gradually bowl of candies and nuts. Do this with a spatula or large spoon. Batter will be thick. Place batter in bundt or tube pan that has been sprayed generously with baking spray. Bake at 300 for 2 hours. Depending on oven temps, you msy need to reduce oven to 275 and bake 2 hours and 15 minites. Test doneess of cake with skewer if clean, its done. While cake is warm, mix a glaze of 2 cups powdered sugar and 1/2 cup orange juice till syrupyand pour all over the cake while it cools in pan. After 30 minutes, invert onto plate. Enjoy! Dont forget the glaze, it seals in moisture with the orange juice.
Candied Slice Orange Cake Recipe
Candy Slice Orange Cake – I am trying to make this one special. I love candied orange slice, the caramelised with orange flavour, is heavenly. So I decided to incorporate the candied orange slice into this orange cake. Not only it looks beautiful with them as part of the cake deco but it really brings out the flavour of the cake. It’s a little chewy and that’s the perfect texture to go with the super soft fluffy and moist orange chiffon. For those who likes orange flavour, you’ve got to try this out. Enjoy!
Remark: I am giving credit to Cupcake Savvy’s Kitchen for the frosting. I always love her frosting. Now I have no problem with frosting because of her wonderful frosting method. This frosting recipe is not sweet and not grainy.
FULL RECIPE, visit my blog at
Ingredients:
Candy Orange Slice
5 small oranges or mandarin oranges (you may orange regular oranges is fine)
4 cups water
1 large bowl of ice water
1 ½ cup castor sugar
½ cup castor sugar for coating
Orange Cake (For 7 inch round cake pan)
4 egg yolks
40g fine sugar
30g vegetable oil
¼ tsp salt
1 tsp vanilla extract
40g fresh orange juice
1 tbsp orange zest
120g cake flour / plain flour
4 egg whites
1/8 tsp cream of tartar
80g fine sugar
Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy Kitchen)
120g icing sugar
40 ml boiling water
250g unsalted butter
70g cream cheese
Orange Sugar Syrup
(use 1 tbsp of the leftover caramelised orange sugar syrup and mix with 1 tsp of hot water)
Cake Deco
Candy Orange Slices
2-3 tbsp coconut flakes
Mint leave for garnish
Instructions:
Candy Orange Slice
1. Slice the oranges about 3mm thick.
2. In a sauce pan, bring 4 cups of water to a boil. Then add in the orange slices into the boiling water and simmer for about 1 minute.
3. Strain the slices and transfer them into a large bowl of ice cold water. Set aside for a minute. This is to prevent the orange slice to be soggy.
4. Remove 2 cups of the boiling water from the sauce pan. Add in the sugar. Simmer until the sugar is dissolved.
5. Add in the chilled orange slices. Bring them to a boil and then simmer on low medium heat for about 45 minutes, until the liquid is caramelised and thickened. You will notice that the orange slices become transparent.
6. Strain them and transfer them onto a paper towel to dry overnight or until they are dry but sticky.
7. Coat them with sugar. They are ready for use later.
Orange Cake
8. Preheat oven at 140°C / 285°F.
9. Squeeze the orange for juice and grate the skin for zest.
10. Separate the egg yolks and whites.
11. In a large bowl with yolks, add sugar. Mix until well combined.
12. Add oil and salt, and vanilla extract, and continue mixing. Add orange juice (squeezed)and orange zest, and continue mixing.
13. Sift the flour into the mixture, mix until the flour disappear.
14. In another bowl of egg whites, add cream of tartar. Mix on low speed until bubbly. Then gradually add in the sugar, and mix on medium speed until soft peaks formed.
15. Fold 1/3 of the egg whites into the batter. Use the whisk to fold in a circular movement. Add another 1/3 and repeat the folding process. Add the remaining whites and fold in with a spatula. Scrape the bottom and sides of the bowl to make sure all the whites are fold in evenly. Do not over mix. You may stop once the whites disappear.
16. Line parchment paper on the bottom of the pan. You do not need to grease the pan.
17. Pour the batter into the pan. Use a stick or skewer to do a swirl pattern in the batter (refer to video) to release air bubbles. Tap the pan few times on table top to further release the air bubbles as well.
18. Bake in the preheated oven at 140°C / 285°F for about 45-50 minutes.
19. Cool the cake on rack while working on the frosting.
Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy’s Kitchen)
20. In a bowl of icing sugar, add the boiling water. Mix until the icing sugar is dissolved. Strain it and set aside.
21. In a large bowl, mix the softened butter until creamy and pale. Mix on medium speed for about 4-5 minutes.
22. Gradually add the icing sugar mixture gently into the butter. Mix on low speed for another 5 minutes until well combined. The frosting is ready to assemble the cake.
Assembling the Cake
23. Cut the cake into 3 even layers.
24. Add the frosting, then the candy orange in the layers.
25. Cover the cake with the frosting. Sprinkle with the coconut flakes and decorate with the candy orange on top.
26. Garnish with a few mint leaves.
27. Refrigerate the cake for 30 minutes before cutting to serve.
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DEHYDRATED CANDIED CITRUS - Easy Oven Method
Follow this method for perfect thin and crispy candied citrus slice. Perfect garnish for cakes, desserts, drinks and also tasty on their own.
Eggless Orange Slice Cake | Tea Time Orange Cake Recipe | Eggless Orange Pound Cake |Super Easy Cake
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INGREDIENTS:
SUGAR - 1 CUP
HUNG/THICK CURD - 1/2 CUP ( USE 1/2 CUP CONDENSED MILK OR 2 EGGS SUBSTITUTE)
ORANGE ZEST - 1 TSP
MELTED BUTTER/ OIL - 1/4 CUP
FLOUR - 2 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
ORANGE JUICE - 1/2 CUP
ORANGE FOOD COLOR FEW DROPS
1 TBSP WHITE VINEGAR
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