A Dragon Scone for Good St. George

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.

The Feast of St. George is coming up tomorrow. We have spent many years slaying a cake dragon in honor of this noble and holy saint. Last year, however, we made a Dragon Scone for the feast of St. George. If you are looking for an alternative to the Dragon Cake and would prefer something not slathered in frosting, maybe give this one a try. I used a basic scone recipe (which I will include below) to make a serpentine shape. It took a little longer to bake than normal scones but otherwise, everything else was the same.

Last year, I used a left over slice of cake to make the head. This year, I think I'm just going to use another scone. That will probably mean I'll make a double or a 1.5 batch of of the recipe below.

I covered the body in homemade whipped cream and used sliced strawberries for the scales and feet. The pastry wing was also leftover from Easter brunch. I'm not sure our dragon will have wings this year. Two M&M's make the eyes. You can serve it for breakfast or as an after dinner treat.

Let us know below… are you doing anything special for St. George's Day?

Basic Scones 
(single batch: yields 12 scones or 1 dragon body)

1 1/2 C. all purpose flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. cold butter
1/4 C. sour cream (can substitute plain greek yogurt)
1/4 C. milk

Preheat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles course crumbs (you can use a food processor just pulse it to get the coarse crumbs). Stir in sour cream (greek yogurt) and milk. Turn dough out onto a lightly floured surface; roll out to 1/4 inch thickness. Cut out desired shapes, place on parchment paper covered cookie sheet. (For the dragon scone, I just shaped the dough into the shape I wanted on the cookie sheet. Sprinkle with sugar, if desired. Bake 12-15 minutes or until lightly browned.

Pin It

Divine Mercy Cake

The following recipe was submitted by Susan, from Sole Searching Mama, for the feast of Divine Mercy. Thank you, Susan!

Divine Mercy Cake

Ingredients:

• 1 white cake mix
• 1 small package Jell-O, any flavor (I used strawberry)
• 1 package dream whip (in the pudding/Jell-O section)
• 1 package vanilla instant pudding
• 1 ½ cup very cold milk
• 1 tsp. vanilla

Preheat oven to 350. Dissolve jello in ¾ cup boiling water. Add ½ cup of very cold water to the jello, set aside until it reaches room temperature. Bake the cake in a 9” x 13” pan as directed (I added 1 tsp. clear vanilla to the cake to give it more flavor.). Cool the cake for about 30 minutes. With the cake still warm, poke holes in the cake about ½ inch apart. I used a chop stick and wiggled the stick a bit to create an open hole for the jello to flow into. Slowly pour the jello into the holes. Place the cake in the fridge to chill. In a bowl, blend together dream whip, pudding, cold milk and vanilla until stiff and fluffy, about 4-6 minutes. Frost the cake and garnish as desired.

The following combinations make a lovely cake:
Strawberry Jell-O with strawberry garnish
Peach Jell-O with mint leaf garnish
Orange Jell-O with a mandarin orange garnish
Raspberry Jell-O with raspberry garnish

Additional recipes for Divine Mercy Sunday can be found in the archives!

Pin It

A Dinner for the Feast of St. Gemma Galgani

The following post was submitted by Sarah Rose, from Rose's Supposes, for the feast of St. Agnes which is celebrated on April 11th. Thank you Sarah Rose!

While still knowing very little about St. Gemma Galgani, our family asked for her intercession to help with my husband's back pain. When I saw that her feast day was coming up I did a little more research and found that she has an incredible story. She was devoted to Christ's passion, and had an intimate relationship with Jesus which included ecstasies and bearing the stigmata. She greatly desired to be a nun, but was unable to due to her poor health. Even so, because of her devotion she was buried in the Passionist habit. You can learn more about St. Gemma at www.stgemmagalgani.com. This website even has a great little comic about St. Gemma for kids, which I've linked to directly here.

I also found that she would be a great intercessor for my husband in more ways than one. Not only is she patron of people with back pain and people with frequent migraines, both of which my husband struggles with, but she is also the patron of pharmacy and my husband is almost complete with his pharmacy tech certification! What a wonderful discovery for our family!

To help celebrate this wonderful saint we had Italian for dinner, because she was from Italy, and a chocolate cake depicting the symbol on the Passionist habit. I wanted to use a heart shaped pan, but we're in a transitional stage right now and all my special pans are in box somewhere. I've included the recipe for my spinach alfredo lasagna, and a picture of the cake. To make the cake I simply used a boxed cake mix and store bought frosting. Hey, its a weeknight!

Spinach Alfredo Lasagna 

(with chicken and roasted red bell peppers)

whole wheat lasagna noodles
1 lb ground turkey or chicken
1 jar alfredo sauce
1 15 oz container ricotta cheese
1 box frozen chopped spinach - thawed
1 jar roasted red bell peppers - drained and chopped
shredded mozzarella cheese
grated parmesan cheese

1. Boil the lasagna noodles. While they cook brown the meat, and mix the spinach and peppers with the ricotta cheese. Drain the noodles.

2. Spread a little alfredo sauce on the bottom of a baking dish. This helps prevent sticking. Reserve some alfredo for the top layer. Mix the rest of the alfredo sauce with the meat. Put down a layer of noodles, a layer of meat, a layer of mozzarella, and then a layer of the ricotta mixture, repeat. (the order really isn't terribly important, so don't worry about it too much!) Finish with a top layer of noodles covered with alfredo, mozzarella, and some parmesan cheese

3. Bake at 350 degrees for 45 minutes to an hour. Enjoy!

 

ST. GEMMA GALGANI'S PRAYER

O my crucified God, behold me at Your feet; do not cast me out, now that I appear before You as a sinner. I have offended You exceedingly in the past, my Jesus, but it shall be so no longer.

Before You, O Lord, I place all my sins; I have now considered Your own sufferings and see how great is the worth of that Precious Blood that flows from Your veins.

O my God, at this hour close Your eyes to my want of merit, and since You have been pleased to die for my sins, grant me forgiveness for them all, that I may no longer feel the burden of my sins, for this burden, Dear Jesus, oppresses me beyond measure.

Assist me, my Jesus, for I desire to become good whatsoever it may cost; take away, destroy, utterly root out all that You find in me contrary to Your holy will. At the same time, I pray You, Lord Jesus, to enlighten me that I may be able to walk in Your holy light. Amen.

Pin It

Cathedral Cake for St. Joseph

"He was chosen by the eternal Father as the trustworthy guardian and protector of his greatest treasures, namely, his divine Son and Mary, Joseph’s wife. He carried out this vocation with complete fidelity until at last God called him, saying: “Good and faithful servant, enter into the joy of your Lord." - St. Bernardine of Siena

Bake a cake in a cathedral shaped pan in honor of St. Joseph, patron of the Universal Church. Some pan options include this Cathedral Bundt Pan, this Vaulted Cathedral Pan, and this Stained Glass Bundt Pan.  Be sure to take a moment to offer a prayer for all priests!

Prayer for Priests to St. Joseph

O illustrious patriarch St. Joseph, who carried the Infant Jesus in thy blessed arms and who, during the space of thirty years, lived in the most intimate familiarity with Him, take under thy powerful protection those whom He has clothed with His authority and honored with with the dignity of His priesthood, whom He has charged to continue His mission, to preach His Gospel, and to dispense everywhere His graces and blessings. Sustain them in their fatigues and labors; console them in their pains; fortify them in their combats; but above all, keep far from them all the evils of sin.

Obtain for them the humility of St. John the Baptist, the faith of St. Peter, the zeal and charity of St. Paul, the purity of St. John and the spirit of prayer and recollection of which thou, my dear Saint, art the model, so that, after having been on earth, the faithful dispensers of the Mysteries of thy foster Son, Our Lord Jesus Christ, they may in Heaven receive the recompense promised to pastors according to the Heart of God. Amen.

St. Joseph, Patron of the Universal Church, Pray for Us!

Additional recipes for the Solemnity of St. Joseph can be found in the archives. 

Pin It

A Crown Cake on the Feast of Christ the King

Happy Feast of Christ the King! 

Our family is celebrating with a Persimmon Cake baked in a Crown Cake Pan. 

You can find additional Crown Cakes and recipes for the feast of Christ the King in the archives as well as even more suggestions over at Catholic Culture! 

Pin It

Cathedral Cake on the Feast of the Dedication of Saint John Lateran Basilica in Rome

Today we celebrate the dedication of St. John Lateran Basilica which is our Holy Father's church and also the “mother and head of all the churches of the city and the world.”

We will be having a potluck after Mass this afternoon and I'm bringing cake! When I realized that the potluck was going to fall on this great feast I knew I had to bake at least one cake in my Cathedral Cake Bundt Pan.  It looks like Jenn and I were thinking along the same lines! (You can read her great article for today's feast over at Catholic Culture.)  I kept it simple and just baked Yellow and Triple Chocolate Fudge cakes with a couple Betty Crocker mixes, along with a Gluten Free Pumpkin Spice Cake. 

The Cathedral Cake Bundt Pan is so much fun and can easily be adapted for many different occasions. I've used it for birthdays, various feast days including the feasts of St. Joseph and St. Thomas Becket, and it also makes a beautiful cake for Christmas! 

I hope you all have a blessed Sunday!

O God, Who year by year dost renew the day of the consecration of this Thy holy temple, and dost ever bring us again in safety to the holy mysteries, hear the prayers of Thy people, and grant that whosoever entereth this temple to seek blessings may rejoice to obtain all that he seeketh.

Pin It

Welsh Cakes

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda. 

A sweet friend called my attention to this recipe and we decided to give it a try a little early to see if we wanted to add it to our St. David's Day feast. The kids loved them and begged me to make some more tomorrow! My husband's family has some Welsh heritage so we've found ourselves with a special, little devotion to this Welsh saint. This Welsh prince turned priest was responsible for founding many monasteries and condemning the Pelegian heresy. The original recipe is written using British cooking terminology, so I've made some changes to make it easier to understand for us 'mericans! ;)

Welsh Cakes

2 C. all purpose flour, sifted

2 tsp. baking powder

1/2 tsp. salt

1/2 stick (4 Tbl.) of salted (preferably Welsh) butter

1 egg

1/4 C. milk, (more if needed)

1/4 - 1/2 cup golden raisins (optional)

1/3 C. caster sugar* (plus extra for dusting; see note below)

1/2 tsp cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice** (see note below)

extra butter for greasing

Mix the flour, baking powder and salt together in a mixing bowl. Rub or cut the butter into the flour mixture until it forms crumbs. Add the sugar, raisins and egg. Mix to combine into a ball using a splash of the milk if you need to get it to hold together.

Roll out dough until it's about 1/4 inch thick. Cut into 3-4 inch rounds. Use extra butter to grease a heavy griddle. Heat griddle to medium heat and cook cakes 2-3 minutes per side.  Turn only once.

 They should be a caramel brown, like pancakes, when cooked, although, some people prefer them almost burnt. Remove from pan and dust while still warm with the extra caster sugar.  Enjoy!

*Caster sugar is regular white sugar that has been processed to a finer texture. If you don't have any, just take a clean food processor or clean coffee grinder and process some regular white sugar until fine but not powdery. If you don't have any way to make your own, you can use powdered sugar but it's a different texture and usually includes some cornstarch. I used a coffee grinder for mine and in the picture below you can see that the homemade caster sugar is lighter and fluffier.

Homemade caster sugar on the left and regular white sugar on the right

** I read in other recipes that you could add some "mixed spice" for a more authentic flavor. British "mixed spice" is basically pumpkin pie spice but since I don't use pumpkin pie spice, I added my own blend of spices.

(Just to clarify… I don't use pre-made pumpkin pie spice because it usually has cloves and ginger in it. My family doesn't care for the taste of cloves and only tolerates ginger in small quantities. I mix my own spice blend only so I can control the flavorings. No other reason. If you want to use pumpkin pie spice, I would think a teaspoon would be all you need.)

Pin It

Simple Daffodil Cake for St. David's Day

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda. 

Many Welsh people wear one or both of the national emblems of Wales on their lapel to celebrate the Feast of St. David: the daffodil (a traditional Welsh symbol which is in season during March) or the leek (Saint David's personal symbol) on this day.

We've made a daffodil cake to celebrate the feast of St. David for a couple of years now. This is not an actual Daffodil Cake Recipe. It's my simplified version using any white cake mix. Have you ever made a fudge marble cake? This is a basic marble cake except I used a white cake recipe with some yellow food coloring and little lemon extract instead of fudge. You can use a white cake (box) mix if you like. 

Make the batter as the recipe or the box describes. Before you pour the batter in the pan, separate out about a cup of batter. Add yellow food coloring to the reserved batter until it reaches the desired color. I recommend going a little darker than you think you'd like because it will fade a little when it bakes. You can also add up to 1 tsp. of lemon extract for a light citrusy flavor.

Pour the white cake batter into the pan. (I like to bake the cake in my bundt pan.) Drop tablespoon fulls of the yellow batter all over the white batter. Using a butter knife or skewer, lightly swirl the colors together until you get a marble effect like above. Don't swirl too much! You want the colors to stay separate. Bake and cool as the recipe recommends for the type of pan you chose.

Served upside down with a little bit of glaze frosting and yellow sugar crystals my kids think it looks like a daffodil. The marbled white and yellow slices will delight them even more!

Pin It

Cranberry Valentine :: Cranberry Upside-Down Cake

Cranberry Upside-Down Cake

from Cranberry Valentine (affiliate link)

Ingredients: 

1 box of yellow cake mix

4 to 5 cups raw cranberries (we forgot to measure and used one bag... probably pretty close)

2 1/2 cups of white sugar

1 cup of brown sugar

1 stick of butter (1/4 lb.)

1 cup of walnut halves or pieces

Directions:

Preheat oven to 350˚.

Slice the stick of butter in thin pieces.  Distribute the pieces evenly over the bottom of a 9-13-inch pan or a large round one.  (We used a 12 inch heart pan - affiliate link) Sprinkle the walnut halves or pieces over the butter.

Wash and dry the cranberries, and pour them over the nuts.

 Add the white sugar and the brown sugar, spreading evenly over the cranberries.   

Mix the sugar and the cranberries slightly.

Follow the directions on the box to prepare the yellow cake mix, and pour it over everything.

 

Bake at 350˚ for 40 to 50 minutes.  It is done when a toothpick inserted in the center comes out clean.

 

Let cool for 10 minutes.  Then, with a knife, loosen the cake from the edges of the pan, and turn over on a plate.  Serve with whipped cream or vanilla ice cream.

Happy St. Valentine's Day! 

Pin It

White Chocolate Cream Cake for the Feast of the Immaculate Conception

O God, who by the Immaculate Conception of the Blessed Virgin

prepared a worthy dwelling for your Son,

grant, we pray,

that, as you preserved her from every stain

by virtue of the Death of your Son, which you foresaw,

so, through her intercession,

we, too, may be cleansed and admitted to your presence.

 White Chocolate Cream Cake

Cake:

3 oz. squares white chocolate, chopped
2 1/4 C. all-purpose flour
1 1/2 C. white sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 C. heavy cream
3 eggs
1 tsp. almond extract

Frosting:
3 oz. white chocolate, chopped
3 1/2 C. confectioner's sugar
1/4 C. butter, softened
4 Tbl. water
1/2 tsp. almond extract

Preheat oven to 350. Grease and flour two 8 or 9 inch round pans. For the cake, melt white chocolate, set aside to cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
In a large bowl, beat eggs for about 5 minutes until light lemon colored. Beat in 1 tsp. almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 a cup at a time. Divide batter into prepared pans. Bake in over for 35-40 minutes or until toothpick comes clean. Let cool in pan for 10 minutes then turn out onto wire rack and cool completely.

For Frosting: In a large bowl, beat 3 oz. of white chocolate over low heat or in microwave, stirring occasionally, until melted; cool to lukewarm. Combine on medium speed, white chocolate, confectioners sugar, butter, water and 1/2 tsp. almond extract. Beat until smooth and of spreading consistency. Pin It

Wilfra Apple Cake

The following recipe, adapted from Cooking with the Saints, was submitted by Hi Cookery in honor of the feast of St. Wilfrid. Thank you Highlander and Islander!

October 12: Feast Day of St. Wilfrid

If a certain dessert is “American as apple pie,” then this similar sweet is as British as Wilfra apple cake. This recipe is associated with St. Wilfred, a seventh century bishop who established several churches and monasteries, oversaw a large diocese and preached to the pagans in England.

English culture and cuisine influenced the colonists of early America. Wilfra apple cake is probably a precursor to apple pasty/pastie and pie. The unique ingredient, however, is the shredded cheddar cheese which, when melted, binds the apple filling together.

For a different yet delicious dessert that is a cross between a cake and a pie, try Wilfra apple cake on the Feast Day of St. Wilfrid.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

For the pastry dough

• 3 cups flour
• ¾ cup butter, softened
• pinch of salt
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 5 tablespoons water, cold

For the filling

• 1 ½ pound cooking apples (we used Granny Smith variety)
• 1 teaspoon lemon juice
• ¾ cup brown sugar
• ½ cup cheddar cheese, grated
• milk
• sugar

Directions

Cut the butter into small pieces. In a large bowl, rub the butter into the flour until it looks like coarse crumbs. Add the salt, sugar and lemon juice. Pour in the cold water and mix into a smooth dough. Divide in half. Roll each out to ¼ inch thick.

Lay one of the pastry pieces on the bottom of a well greased square (10 x 10 inch) or rectangle (8 x 12 inch) pan. Reserve the other pastry piece to put on top of the filling.

Peel the apples and slice them thinly. Put them in a bowl and sprinkle lemon juice to prevent browning. Mix in the brown sugar.

Add the cheddar cheese. Spread the apple mixture on top of the bottom pastry layer. Cover with the other pastry layer. Cut out shapes from the extra pastry dough to decorate the edges (optional).

Brush the top layer with a little milk. Finish off the edges (optional) with any cut-out pastry dough shapes. Sprinkle with sugar.

Bake in a preheated oven at 350 degrees F for 40 minutes. Remove from the oven and cool completely to allow the juices from the apples to set with the cheese. Slice into squares and serve.

Notes

• If “apples are of your eyes,” then try the recipe for apple pie on National Apple Pie Day on December 3. Search our blog for other recipes containing apples as an ingredient.
• Leftover pastry dough can be used to make delicious “dokeyanas” (pets de souers). They are sweet, swirled cinnamon rolls that we blogged about on National Pastry Day on December 9.

Pin It

On the Anniversary of Summorum Pontificum

Deo Gratias.  ~  Thanks be to God. 

Today is the feast of the Exaltation of the Holy Cross and the 6th anniversary of Summorum Pontificum going into effect.  Father Z suggests that we all "say a prayer for Benedict XVI and thank God for this important gift to the people of God."  He also suggests that we "find some way to celebrate on this beautiful feast day and anniversary. We have a lot to be thankful for, both in the way of the Holy Cross and in how we renew the Sacrifice of the Cross during celebrations of Mass with the traditional Roman Rite."  So, I baked a cake and decorated it with "Deo gratias." at the suggestion of my husband.  After dinner we plan to share a beautiful and inspiring out-of-print book with our children and celebrate this feast and anniversary with cake!

Deo Gratias Chant Cake

1 - 13x9 Cake

White Frosting

1 Hershey's Chocolate Bar - cut into squares

Black Decorating Candy 

(optional...additional frosting probably would have worked better)

Red Sparkle Gel

Black Sparkle Gel

 

Frost, decorate, and enjoy! 

Almighty God and Father, Who have revealed Yourself through Your Eternal Word, and have blessed Your Church with Pope Benedict XVI, our teacher in both faith and reason; receive our prayers of thanksgiving for his witness to the beauty of truth, for his example of hopefulness, for his humble service of Christ's Bride. Grant him, in his time of retirement, the reward of study and prayer as he continues to seek, find, and love you in truth. We ask this through Christ our Lord. 

Pin It

A Cupcake Rosary for Our Lady

The following post was submitted by Adoro Te Catholic Home Educators.  You can visit them on Facebook.  The girls in The Little Women’s Hospitality Club did an amazing job creating this Cupcake Rosary for Our Lady! 

Adoro Te Catholic Home Educators of Connecticut capped off their annual end-of-the-year May Crowning with a Rosary. A cupcake Rosary, that is. The 10-12 year old girls in The Little Women’s Hospitality Club (part of Catholic Children’s Clubs) baked dozens of fluffy “beads,” arranged the edible display, and served it to 100 hungry children and their moms.

Each cupcake was adorned with an image stamped in marshmallow fondant. The Hail Mary beads (standard-sized cupcakes) were baked in brown cupcake papers and stamped with a rose cookie mold from The Springerle Baker. The Our Father beads (baked in a Texas cupcake pan *) were stamped with a Greek cross surrounded by a Greek inscription that reads, “May the Blessings of the Lord be upon you.” We used a bread stamp from Prosphora Stamp Central.

The medal centerpiece was stamped with a Madonna and Child icon bread stamp, also from Prosphora Stamp Central, and baked in a Fat Daddio’s aluminum round cake pan. The crucifix was stamped with a Crucifixion springerle cookie mold from House on the Hill. It was baked in a rectangular Fat Daddio’s aluminum bread pan.

*Baking tip: To ensure straight, even crowns on your Texas cupcakes, place one cupcake pan on top of the other. Spray both pans with cooking spray and fill one pan ¾ of the way with batter. Invert the second pan and place it evenly atop the filled pan for baking.

The recipe for the marshmallow fondant can be found here.

Stamping marshmallow toppers: Dust your work surface and the stamp with powdered sugar. Roll out the marshmallow fondant like you would cookie dough. Press the stamp into the fondant, cut out design with a circle cutter, and remove the topper before stamping the next section of fondant. Be sure to dust your stamp every time you stamp the dough.
Use frosting to attach the topper to the cake.

Pin It

Gluten Free Twelfth Night Rum Cake

I wanted to make Jessica's Twelfth Night Rum Cake this year but my husband is eating gluten free right now for some digestive health reasons and I felt bad for not making more treats that he could enjoy with us over this Christmas season. So, turning to The Cake Mix Doctor's new gluten free cookbook, I decided to try her Bacardi Rum Cake recipe, just making a few alterations. Here is the recipe as I made it:

Gluten Free Twelfth Night Rum Cake

Cake:

Vegetable oil spray, for misting the pan
1 package (15 ounces) yellow gluten-free cake mix (Betty Crocker)
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1/2 cup vanilla yogurt
1/2 cup vegetable oil

1 Tbl. rum extract
1/4 cup water
3 large eggs
1 teaspoon pure vanilla extract

Glaze:

4 tablespoons (1/2 stick) unsalted butter
1/2 cup lightly packed light brown sugar
2 Tbl. water

1 tsp. rum extract

1. Preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with GF vegetable oil spray.

2. Place the cake mix, pudding mix, sour cream, oil, rum extract, water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes.

4. Meanwhile, make the glaze: Place the butter in a small saucepan over low heat and stir until melted. Add the brown sugar and water, and stir to combine over low heat until the sugar dissolves and the mixture boils and thickens. Remove from the heat, stir in the 1 tsp. rum extract and let the glaze cool.

My cake was so pretty and puffed when it came out of the oven and then it collapsed. Sad, but still yummy!

5. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Shake the pan gently, and invert the cake onto a wire rack to cool completely, 5 to 10 minutes longer. Carefully put the cake back in the pan. Using a wooden skewer, poke a dozen holes on the bottom of the cake, about 1/2 way through. Very slowly spoon about 2/3rds of the cooled glaze over the warm cake letting it soak into the holes in the cake before adding more. Insert chocolate coins at this point by slicing into the bottom and inserting an unwrapped chocolate coin into the slit. When the bottom of the cake has absorbed most of the glaze, flip cake back over to a serving plate and spoon the remainder of the glaze over the top.

6.  Let the cake cool to room temperature, 20 minutes longer before slicing and serving.

Happy Twelfth Night!

Pin It