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Wedding Cake of the Day: Plenty of Fish


If you found your fish in the sea, check out this amazing wedding cake.

This wedding cake is quite the catch!

Wedding cakes are an art form — an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.

We all know that there are plenty of fish in the sea, but when you are searching for your soul mate, sometimes you aren’t sure which bait to use. Many people are turning to dating sites like Plenty of Fish to help get their catch. It definitely worked for this couple, as they called The Designer Cake Company to create this interesting beauty for their wedding day.

The cake itself is chocolate fudge with chocolate ganache, and the fish is Madagascan vanilla sponge with vanilla bean buttercream.

For this and other amazing wedding cake ideas, check out the accompanying slideshow. From fairy-tale castle cakes to themed movie cakes, there's a cake for everyone.


If you haven’t made a cake like this before - even if you think you’re a good cake-maker - it’s worth practicing with a smaller project to develop your skills and confidence. Also, bear in mind that it will take several days to make the cake and you’ll need to assemble it on the day of the wedding, so don’t be afraid to ask for help from family and friends. Perhaps you could bake the cakes and someone else could decorate them?


Simnel Cake

A Simnel cake is a type of fruit cake that contains plenty of marzipan and is eaten at Easter, although it used to be specifically associated with Mothering Sunday. When folk were fasting during Lent, Mothering Sunday, appearing in the middle of the fast, offered a respite from 40 days of religious austerity.

Mothering Sunday occurs on the fourth Sunday of Lent a special day when people visited their mother church or cathedral. Don’t confuse Mothering Sunday with Mothers’ Day it is only in the last century that this day is associated with showing enforced appreciation to our mums (though I assume that you met up with your mother on return to your original diocese).

Like most British food eaten during winter and early spring, the Simnel cake contains lots of dried fruit, but it is much lighter than boozy Christmas cake and contains a layer or marzipan both on top and within, and is decorated with eleven marzipan balls, each symbolising Jesus’s disciples (minus the treacherous Judas of course).

To trace the origin of Simnel cake, you need to go right back to mediaeval times where it began life as a yeast-leavened bread, which may or may not have been enriched. This doesn’t sound that much like a special bread, you may think, but what made it special is that it made out of the highest quality flour possible simnel derives from the Latin simila – the whitest and finest of flours.

Fast forward to the 17 th and 18 th centuries, and the bread mixture had been swapped for a pudding batter, not dissimilar to spotted dick, enriched with dried fruit, spices and almonds. It would be boiled like a pudding. When cooked, it was wrapped in pastry, glazed with egg and baked until a good hard crust formed. It would be like the Scottish black bun, a traditional Christmas food north of the border.

It is only when you get to the tail end of the 19 th century that it starts to look like something we would recognise as a cake, though surprisingly it is not until the 20 th century that the familiar marzipan layers and decorative disciples appear.

Simnel cakes themselves seem to be disappearing from our Easter tables altogether and are getting more and more difficult to find in British bakeries. Below is the recipe I use – I can’t claim it as my own, but I don’t know where I got it from, so if you recognise it let me know, you know I always like to credit my sources!

This is a very straight-forward cake mixture made using the all-in-one method it is very important that you use very soft butter so that the cake batter creams quickly without developing the gluten too much. If you don’t want to make your own marzipan, you can buy some ready-made, but I do urge you to make your own, it really is worth the (really quite little) effort required. The marzipan recipe below is different to my previously published one and I think much better. I shall try to remember to update the other post.

325 g mixed fruit (currants, sultanas, currants)

125 g glacé cherries, quartered or left whole

500 g orange marzipan (see below)

Begin by greasing and lining an 8-inch cake tin and preheating your oven to 150°C.

In a large bowl, beat together the softened butter, caster sugar, eggs, flour, cinnamon and zests. Using a hand mixer, beat together until smooth. Now fold in the mixed fruit and cherries with a spatula or wooden spoon.

Spoon half of the mixture into your tin and level it off. Take a third of your marzipan and roll it out into a circle the same size as the tin, trimming away any untidy bits. Use a little icing sugar to roll the marzipan out, just like you would use flour to roll out pastry.

Lay the marzipan in the tin and then spoon and scrape the remainder of the cake batter on top of that. Level off with your spatula and make an indentation in the centre, so that the cake doesn’t rise with too much of a peak.

Bake for 2 ¼ to 2 ½ hours. Use a skewer to check it is done. Cool on a rack for about 30 minutes before removing the tin and greaseproof paper.

When cold, roll out half of the marzipan in a circle slightly larger than the cake – the best way to do this is to use the outside edge of the tin it was baked in as a template.

Brush the top of the cake with some apricot jam (if it is very thick, you may want to warm some with a little water in a pan) and lay the marzipan on top, then brush the marzipan with the beaten egg. Divide the remaining marzipan and trimmings into 11 equally-sized balls and arrange them in a circle. Brush those with egg too and glaze the top using a chef’s flame torch (or a very hot grill).

Mix all of the ingredients except for the egg in a bowl. Make a well in the centre and pour in the egg. Using a mixer or your hand, form a dough. Knead in the bowl until smooth, wrap in cling film and refrigerate for at least 2 hours.


What's more fun than eating from a skewer hot off the grill? It's definitely a harbinger of spring.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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15 Foods High in Iron to Add to Your Menu

These tasty sources of iron make getting your daily intake so easy.

When it comes to getting enough vitamins and minerals, you may focus on meeting your daily recommended values of calcium, potassium, and vitamin C. But what about eating enough iron-rich foods? "Iron is an essential mineral that provides oxygen from the lungs to all our body tissues [and] muscles. It's necessary for human growth and development, as well as the function of our cells and even some hormones," Wendy Bazilian, DrPH, RDN, author of Eat Clean, Stay Lean series and owner of Bazilian&rsquos Health in San Diego, says.

According to Dr. Bazilian, the daily recommendation for adult women is 18 mg (which rises to 27 mg during pregnancy) and 8 mg for adult men. Bazilian also says that, unless it is a supplement, the food is fortified, or you're eating larger portions, it's unlikely that you'll get your daily recommended intake (RDI) of iron in a single food offering. Instead, consume foods high in iron throughout the day to get your fix.

"The best sources of iron are lean meats, chicken, and fish," says Lyssie Lakatos, RDN, CDN, CFT, blogger at The Nutrition Twins.

There are, however, plenty of plant-based foods high in iron. Here are the most delicious iron-rich foods to add to your meals.


Videos

Ombré Smash CakeHere is the perfect smash cake for a first birthday, in a beautiful ombré design. Learn how to make it in this short video.

Candy Corn Vampire Teeth CupcakesHere is a super simple decoration for Halloween cupcakes, using candy corn and marshmallows. Learn how to make them in this short video.

Marshmallow Skeleton CupcakeThis is a quick and easy cupcake to throw together at the last minute, yet still cute!

Leprechaun Trap CakeMany kids have an opportunity to make a leprechaun trap at school when they are young.

Angry Birds CakeHere is an Angry Birds cake we made.


So How Does It Taste?

Another great thing about cake wraps is that they don’t have much of a taste, so while they look pretty, you won’t really notice it once you start slicing, serving, and eating. Our senior food editor for BHG.com, Sheena Chihak, actually used wafer paper on her wedding cake, and it was a hit. “It made our wedding cake so beautiful without adding gobs of frosting or gross fondant so the actual cake flavors could shine,” she says.

So if you’re not a fondant fan, or don’t want huge mounds of frosting decorating your cake, wafer paper may be the way to go to add a fun pattern or intricate decorations. You’ll still be able to wow guests with a gorgeous cake, but once everyone starts eating, the focus will be where it should be—on the flavor of the cake, not the decorations.


Yes. They’re crispiest when they’re straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. They can also be microwaved but they’ll be soggier that way.

Let’s get started!

Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.

Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up.

Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.

Serve immediately with our BEST Homemade Tartar Sauce!


Best Baking: Pastry Love: A Baker's Journal of Favorite Recipes

All newlyweds should have at least one dessert-centric book, and this is the one to get. James Beard Award-winning baker Joanne Chang, known for her notorious Boston bakery chain, Flour, has released a new “baking bible” that includes her favorite dessert recipes, but specifically those that she could never sell in her bakery for logistical reasons. However, lucky for us, she’s bringing them to home kitchens everywhere now.

Throughout the book, recipes progress in difficulty, so you can start out simple with cookies and work your way up to a masterful crepe cake. The book also details kitchen tips and tricks, an equipment breakdown, and essential techniques (homemade puff pastry anyone?).


Make your party a hit with our selection of amazing cakes. From birthday cake recipes to summer-ready ice cream cake to decadent chocolate cake, you won't be disappointed!

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