Food
Guest post: Mango Mojito Upside-Down Cake by award-winning cake artist Marie Porter
Food
Guest post: Mango Mojito Upside-Down Cake by award-winning cake artist Marie Porter
[caption id="attachment_2201" align="aligncenter" width="350" caption="Mango Mojito Upside Down Cake by Marie Porter (Celebration Generation)"]
[/caption] I'm pleased to offer a guest post by a great Canadian - Marie Porter. She's an award-winning cake artist currently based in Minnesota whose diverse flavours and sugar artistry has landed her work in magazines (notably
Rachel Ray) and blogs around the world. Marie is sharing below an amazing recipe from her second cookbook -
Evil Cake Overlord. I know you'll love it! ----
Hello Canadian Living readers! I’ve got to admit, when I found out that I’d be contributing a recipe to the Canadian Living blog, I freaked out a little. Ok, a LOT. I grew up with Canadian Living, and still have a handful of issues from when I was just 3 years old! I learned how to make a crinoline, I learned about the culture and people of the provinces across our great land... and of course, I learned a lot about food. The things I’ve learned from Canadian Living have served me well over the years... and now I get to be a little part of that magic! Of course, when faced with such an honour, you’ve got to whip out the big guns. So here it goes: I present you with the recipe for the greatest cake ever invented. It may sound a little cocky, but I’m not exaggerating. Trust me - I wrote the book on ridiculously delicious cakes. Literally. If you want to make a cake that will earn you fans for life, knock the socks off anyone who tries it... maybe even land you that promotion or marriage proposal*... this cake is sure to impress. It’s full of butter, rum, and sugar. There is absolutely NOTHING even remotely healthy about this cake - it’s straight-up hedonism on a plate. Yes, it is my absolute favourite cake ever. Of course, nothing THAT good comes without a little work. This cake has a lot more steps than most, but it’s actually very easy to do. The added steps involved are to extract pure, fresh mint flavour from ...well, fresh mint. No extract even comes close, and this is what gives the cake its delicious summery flavor. I swear, the extra steps are well worth it! Enjoy! Oh, and if you're lucky enough to have a piece or two left over the next day: Make French Toast from it. Seriously. * No guarantees, but a little rum goes a long way in either case!
Recipe:
Mango Mojito Upside Down Cake
Cake: 1/3 cup Butter, melted 1 ½ tsp Flour ½ cup Brown sugar 3 Tbsp Amber rum 2 cans mango slices in syrup, drained and thinly sliced * 2 cups Cake flour 1 ½ cups Sugar 4 tsp Baking powder 1 tsp Salt 3 ½ oz Instant vanilla pudding mix 4 Large eggs 1/3 cup Amber rum 2/3 cup Mango pulp** ½ cup Butter, melted
Rum Soak: 1/4 cup Butter 2 Tbsp Water ½ cup Fresh mint leaves, crushed ½ cup Sugar 1/4 cup Amber rum
Frosting Drizzle: 1/4 cup Amber rum ½ cup Fresh mint leaves, crushed 2+ cups Powdered (Icing) Sugar Green food coloring, optional A few pretty springs of fresh mint, optional Preheat oven to 325°F (160°C). Liberally grease a 10? round pan with vegetable shortening. Cut out a 10-inch round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening. Combine melted butter, flour, brown sugar, and rum in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange mango slices on top of this mixture, set aside. Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and rum beating until smooth. Carefully add mango pulp and melted butter to the mix, mixing on medium speed until smooth. Carefully pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes. While cake is baking, combine butter, water, mint leaves, sugar, and rum in a small saucepan. Allow to heat to a simmer, then remove from heat and allow to cool. Once cool, strain – pressing trapped liquid out of the mint. Discard mint leaves, set syrup aside. With the hot cake still in the pan, carefully level the top by cutting off the "dome" over the edge of the pan. Evenly pour the mint syrup over the entire cake. Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate. This cake is delicate, and should not be moved to a different plate after being turned out! While cake is cooling on serving plate, Heat 1/4 cup amber rum. Add mint leaves, and let steep for 10 minutes. Strain, once again pressing trapped liquid out of the mint. Discard mint leaves. Mix as much icing sugar into the 1/4 cup rum as it takes to make a very thick paste. Melt it in the microwave for a few seconds, then drizzle over the cake. If desired, stir a tiny drop of green food coloring into the frosting before drizzling – pale mint green drizzle looks pretty on this cake! Garnish with sprigs of fresh mint, if desired. * Fresh mango can be substituted ** Mango pulp can be found in the international section of many grocery stores, or in Indian grocery stores. Mango juice, mango nectar, freshly pureed mangoes, or water can be substituted if necessary. ---- Craving more from Marie? Find her business online - Celebration Generation.
[/caption] I'm pleased to offer a guest post by a great Canadian - Marie Porter. She's an award-winning cake artist currently based in Minnesota whose diverse flavours and sugar artistry has landed her work in magazines (notably
Rachel Ray) and blogs around the world. Marie is sharing below an amazing recipe from her second cookbook -
Evil Cake Overlord. I know you'll love it! ----
Hello Canadian Living readers! I’ve got to admit, when I found out that I’d be contributing a recipe to the Canadian Living blog, I freaked out a little. Ok, a LOT. I grew up with Canadian Living, and still have a handful of issues from when I was just 3 years old! I learned how to make a crinoline, I learned about the culture and people of the provinces across our great land... and of course, I learned a lot about food. The things I’ve learned from Canadian Living have served me well over the years... and now I get to be a little part of that magic! Of course, when faced with such an honour, you’ve got to whip out the big guns. So here it goes: I present you with the recipe for the greatest cake ever invented. It may sound a little cocky, but I’m not exaggerating. Trust me - I wrote the book on ridiculously delicious cakes. Literally. If you want to make a cake that will earn you fans for life, knock the socks off anyone who tries it... maybe even land you that promotion or marriage proposal*... this cake is sure to impress. It’s full of butter, rum, and sugar. There is absolutely NOTHING even remotely healthy about this cake - it’s straight-up hedonism on a plate. Yes, it is my absolute favourite cake ever. Of course, nothing THAT good comes without a little work. This cake has a lot more steps than most, but it’s actually very easy to do. The added steps involved are to extract pure, fresh mint flavour from ...well, fresh mint. No extract even comes close, and this is what gives the cake its delicious summery flavor. I swear, the extra steps are well worth it! Enjoy! Oh, and if you're lucky enough to have a piece or two left over the next day: Make French Toast from it. Seriously. * No guarantees, but a little rum goes a long way in either case!
Recipe:
Mango Mojito Upside Down Cake
Cake: 1/3 cup Butter, melted 1 ½ tsp Flour ½ cup Brown sugar 3 Tbsp Amber rum 2 cans mango slices in syrup, drained and thinly sliced * 2 cups Cake flour 1 ½ cups Sugar 4 tsp Baking powder 1 tsp Salt 3 ½ oz Instant vanilla pudding mix 4 Large eggs 1/3 cup Amber rum 2/3 cup Mango pulp** ½ cup Butter, melted
Rum Soak: 1/4 cup Butter 2 Tbsp Water ½ cup Fresh mint leaves, crushed ½ cup Sugar 1/4 cup Amber rum
Frosting Drizzle: 1/4 cup Amber rum ½ cup Fresh mint leaves, crushed 2+ cups Powdered (Icing) Sugar Green food coloring, optional A few pretty springs of fresh mint, optional Preheat oven to 325°F (160°C). Liberally grease a 10? round pan with vegetable shortening. Cut out a 10-inch round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening. Combine melted butter, flour, brown sugar, and rum in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange mango slices on top of this mixture, set aside. Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and rum beating until smooth. Carefully add mango pulp and melted butter to the mix, mixing on medium speed until smooth. Carefully pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes. While cake is baking, combine butter, water, mint leaves, sugar, and rum in a small saucepan. Allow to heat to a simmer, then remove from heat and allow to cool. Once cool, strain – pressing trapped liquid out of the mint. Discard mint leaves, set syrup aside. With the hot cake still in the pan, carefully level the top by cutting off the "dome" over the edge of the pan. Evenly pour the mint syrup over the entire cake. Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate. This cake is delicate, and should not be moved to a different plate after being turned out! While cake is cooling on serving plate, Heat 1/4 cup amber rum. Add mint leaves, and let steep for 10 minutes. Strain, once again pressing trapped liquid out of the mint. Discard mint leaves. Mix as much icing sugar into the 1/4 cup rum as it takes to make a very thick paste. Melt it in the microwave for a few seconds, then drizzle over the cake. If desired, stir a tiny drop of green food coloring into the frosting before drizzling – pale mint green drizzle looks pretty on this cake! Garnish with sprigs of fresh mint, if desired. * Fresh mango can be substituted ** Mango pulp can be found in the international section of many grocery stores, or in Indian grocery stores. Mango juice, mango nectar, freshly pureed mangoes, or water can be substituted if necessary. ---- Craving more from Marie? Find her business online - Celebration Generation.
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