CITRUS SPONGE 3 tbsp (45 ml) granulated sugar 3 tbsp (45 ml) hot water
2 cups (500 ml) mascarpone ½ cup (125 ml) lemon curd 1 cup (250 ml) orange or other citrus marmalade 1 lemon, zest only 1 tbsp (15 ml) fresh lemon juice 1 × 10-in (25 cm) store-bought sponge flan
fresh mint, whipped cream and candied citrus peel or segments, for garnish 1 In a small heatproof bowl, stir sugar and water until sugar melts. If needed to help melt sugar, heat in microwave for 10 seconds on high. Set aside. 2 In a large bowl, mix mascarpone, lemon curd, marmalade, lemon zest and lemon juice. 3 Place sponge flan on a serving plate. Using a pastry brush, brush sugar syrup evenly over surface of flan. Top with mascarpone mixture. Using a metal spatula, smooth surface. 4 Garnish as desired with mint, whipped cream and candied citrus peel or segments. Serves 6 to 8 PAIRS WITH FRIND SPARKLING BRUT BC VQA $29.99 40736 STELLER’S JAY BLANC DE NOIR BC VQA $31.99 397959
2 In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter. 3 Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
4 Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
5 Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake. 6 Decorate with sprinkles or reserved mini Easter egg candies, as desired. Serves 6 to 8 PAIRS WITH BAILEYS BIRTHDAY CAKE Ireland $32.99 273596 OGGI MOSCATO FRIZZANTE Italy $17.99 273667
SURPRISE CAKE 4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix 4 × 16 oz (450 g) tubs store-bought vanilla frosting 2 cups (500 ml) mini Easter egg candies candy sprinkles, for garnish 1 Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
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