Русская версия
  • Home
  • Honey cakes decorated with icing ornaments
Start Reading Mode
Print
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
honey 500 g
butter 300 g
sugar 500 g
baking powder 10 g
all-purpose flour 1250 g
lemon zest 1 pc
orange zest 1 pc
egg 2 pcs
cognac 3 tbsp
vanillin 1/8 tsp
ground cinnamon 2 tsp
ground ginger 1/6 tsp
ground cardamom 1/6 tsp
anise 1/6 tsp
ground cloves 1/6 tsp
for the icing
egg white 1 pc
potato starch 1 tbsp
powdered sugar 180 g
lemon juice

Nutritional information

cal
366.77
prot
4.48
fat
8.94
carbs
66.98
Share

Honey cakes decorated with icing ornaments

Honey cakes decorated with icing ornaments

Ingredients

  • 500 g honey
  • 300 g butter
  • 500 g sugar
  • 10 g baking powder
  • 1250 g all-purpose flour
  • 1 pc lemon zest
  • 1 pc orange zest
  • 2 pcs egg
  • 3 tbsp cognac
  • 1/8 tsp vanillin
  • 2 tsp ground cinnamon
  • 1/6 tsp ground ginger
  • 1/6 tsp ground cardamom
  • 1/6 tsp anise
  • 1/6 tsp ground cloves

  • for the icing

  • 1 pc egg white
  • 1 tbsp potato starch
  • 180 g powdered sugar
  • lemon juice

There is a great tradition to bake tasty and beautiful cakes decorated with icing ornaments for the New Year’s Eve and Ester. It’s nice to give them to your friends as gifts or use as house decorations. Today we would like to share with you the recipe of extremely tasty honey cakes. Decorate them any way you like: for instance, paint ornaments with snow-white or colorful icing, or complement with some sugar sprinkles or beads. Maybe, you would like to use the cakes as tasty decorations for your Christmas tree?


All author's recipes

Darya Bliznuk

Recipe author

Darya lives in sunny city Rostov-on-Don. From her childhood she was fond of cooking and made experiments in the kitchen. Recently she began to take a picture of these experiments. Beloved wife and mother of two children.

Steps

1
Done

Step 1

Prepare the ingredients.
2
Done

Step 2

With spices, it's always better to take whole grains and seeds and prepare them yourself, which means to grind, mix and then sift through fine sieve.
3
Done

Step 3

Heat up the butter and honey until melted, add the sugar and let it dissolve in the mixture, then leave to cool down to 158 F.
4
Done

Step 4

Finely grate zest of one lemon and one orange (respectively use the yellow and orange layer only, reserve the lemon for later to make the icing). Add zest to the flour along with spices and baking powder.
5
Done

Step 5

Using a fork beat the eggs a little and add to the honey mixture along with the cognac. Combine the ingredients like this to make dough: transfer 2/3 of the flour mixture to a large pot, pour in the honey mixture, stir to form the dough gradually adding more flour. Once the dough has become pleasantly flexible don't add any more flour, knead the dough once again, then split it into 3-4 portions (this will help a lot when working with it later). Wrap each portion in clingfilm and refrigerate for a few hours or overnight.
6
Done

Step 6

Preheat the oven to 170 C (338 F). Take one portion of the dough out of the fridge, roll out on floured surface. If you roll out the dough to about 5-7 mm thick you'll get soft cakes, or you can roll it out thinner instead to make the cakes crispy. Using cookies cutters cut out any shapes. Press the dough cuttings together, then roll out and cut out more cakes. Repeat until there is no dough left.

7
Done

Step 7

Place the cakes on the baking tray, lined with baking paper, leaving a gap between them. Bake the cakes on the lowest shelf of the oven for 8-10 minutes. In the course of baking the dough will rise quite considerably, so to keep the cakes from getting misshapen roll the rolling pin over them to even them out. After baking you can flatten the cakes once more, while they are still hot, by rolling them over with a rolling pin. After that remove the cakes from the hot baking tray to stop baking process, and leave to cool.
8
Done

Step 8

To make the icing: using a mixer whisk the egg white, starch and icing sugar together. Gradually add the lemon juice to make the icing of the consistency you prefer. If you like, you can divide the icing into portions and color each one with a food coloring, stir well and place in piping bags or plastic bags with thin sharp angle.
9
Done

Step 9

Decorate the cakes with icing ornaments, sugar sprinkles and beads to your liking.
10
Done

Step 10

Your honey cakes decorated with icing ornaments are ready!
11
Done

Step 11

Enjoy!

Tips:

If the honey cakes have became too dry, place them one-layered in a large container along with a few pieces of fresh apple or orange zest and wrap tightly in clingfilm. After some time the cakes will absorb the moisture, get softer and with more flavor.

Honey cakes decorated with icing ornaments

There is a great tradition to bake tasty and beautiful cakes decorated with icing ornaments for the New Year’s Eve and Ester. It’s nice to give them to your friends as gifts or use as house decorations. Today we would like to share with you the recipe of extremely tasty honey cakes. Decorate them any way you like: for instance, paint ornaments with snow-white or colorful icing, or complement with some sugar sprinkles or beads. Maybe, you would like to use the cakes as tasty decorations for your Christmas tree?

  • Автор рецепта:
  • После приготовления вы получите 50 pcs
  • Время приготовления: 2 hour

Ингредиенты

  • 500 g honey
  • 300 g butter
  • 500 g sugar
  • 10 g baking powder
  • 1250 g all-purpose flour
  • 1 pc lemon zest
  • 1 pc orange zest
  • 2 pcs egg
  • 3 tbsp cognac
  • 1/8 tsp vanillin
  • 2 tsp ground cinnamon
  • 1/6 tsp ground ginger
  • 1/6 tsp ground cardamom
  • 1/6 tsp anise
  • 1/6 tsp ground cloves
  • 1 pc egg white
  • 1 tbsp potato starch
  • 180 g powdered sugar
  • lemon juice

Способ приготовления

  • Prepare the ingredients.

  • With spices, it's always better to take whole grains and seeds and prepare them yourself, which means to grind, mix and then sift through fine sieve.

  • Heat up the butter and honey until melted, add the sugar and let it dissolve in the mixture, then leave to cool down to 158 F.

  • Finely grate zest of one lemon and one orange (respectively use the yellow and orange layer only, reserve the lemon for later to make the icing). Add zest to the flour along with spices and baking powder.

  • Using a fork beat the eggs a little and add to the honey mixture along with the cognac. Combine the ingredients like this to make dough: transfer 2/3 of the flour mixture to a large pot, pour in the honey mixture, stir to form the dough gradually adding more flour. Once the dough has become pleasantly flexible don't add any more flour, knead the dough once again, then split it into 3-4 portions (this will help a lot when working with it later). Wrap each portion in clingfilm and refrigerate for a few hours or overnight.

  • Preheat the oven to 170 C (338 F). Take one portion of the dough out of the fridge, roll out on floured surface. If you roll out the dough to about 5-7 mm thick you'll get soft cakes, or you can roll it out thinner instead to make the cakes crispy. Using cookies cutters cut out any shapes. Press the dough cuttings together, then roll out and cut out more cakes. Repeat until there is no dough left.

  • Place the cakes on the baking tray, lined with baking paper, leaving a gap between them. Bake the cakes on the lowest shelf of the oven for 8-10 minutes. In the course of baking the dough will rise quite considerably, so to keep the cakes from getting misshapen roll the rolling pin over them to even them out. After baking you can flatten the cakes once more, while they are still hot, by rolling them over with a rolling pin. After that remove the cakes from the hot baking tray to stop baking process, and leave to cool.

  • To make the icing: using a mixer whisk the egg white, starch and icing sugar together. Gradually add the lemon juice to make the icing of the consistency you prefer. If you like, you can divide the icing into portions and color each one with a food coloring, stir well and place in piping bags or plastic bags with thin sharp angle.

  • Decorate the cakes with icing ornaments, sugar sprinkles and beads to your liking.

  • Your honey cakes decorated with icing ornaments are ready!

  • Enjoy!

previous
Christmas tree apple-banana marshmallows
next
Chicken Caesar salad
previous
Christmas tree apple-banana marshmallows
next
Chicken Caesar salad

Related Recipes:

Coffee crepes a la tiramisu

Cooking Time: 50 mins

Belorussian potato pancakes (draniki)

Cooking Time: 45 mins

Cottage cheese crepes with herbs

Cooking Time: 40 mins

Cheese toasts

Cooking Time: 15 mins

Cured salmon with black currants

Cooking Time: 15 mins

Spicy honey cake

Cooking Time: 1 hour 40 mins

Zebra muffins

Cooking Time: 45 mins

Vegetarian cauliflower tempura

Cooking Time: 30 mins

Add Your Comment

© 2013 - 2016 Nehudeem.ru