Seasonal Garnishes for Chiffon Cakes - Chef Anna Olson
Anna got inspired by seasons to create these colourful chiffon cake garnishes. These garnishes can be served with warm maple chiffon cake (https://youtu.be/V3TslURxdcM), or other cakes. Recipe ingredients in the description below.
INGREDIENTS
Spring: Lemon Glaze and Edible
1 cup icing sugar, sifted
1 ½ Tbsp lemon juice
Summer: Cream Cheese Swirls an
6 oz cream cheese, room temperature (3/4 pckg)
¼ cup unsalted butter, room temperature
¾ cup icing sugar, sifted
1 tsp finely grated lemon zest
1 tsp vanilla extract
Fall: Caramel Drizzle and Cand
1 large egg white, room temperature
2 Tbsp sugar
¼ tsp vanilla extract
1 ½ cup sliced almonds
Winter: Chocolate Glaze and Ca
4 oz bittersweet chocolate, chopped
2 Tbsp unsalted butter
1 Tbsp corn syrup
½ cup whipping cream
candied orange peel, as garnish
DIRECTIONS
Spring: Lemon Glaze and Edible
1. Whisk the icing sugar with 1 Tbsp of lemon juice, adding the remaining 1 Tbsp a little at a time to achieve the desired consistency.
2. Pour the glaze over the cake and serve or let set for 2 hours.
3. Makes about 1/2 cup.
Summer: Cream Cheese Swirls an
1. Beat the cream cheese and butter until smooth. Beat in the icing sugar and then add the lemon zest and icing sugar.
2. Pipe or spread the frosting/filling as desired and chill.
3. Makes about 1 1/2 cups.
Fall: Caramel Drizzle and Cand
1. 1. Preheat the oven to 325 F and line a baking tray with parchment paper.
2. 2. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray. Bake the almonds for about 25 minutes, until golden brown. Cool completely before cracking the almonds into pieces to use as a garnish, and store in an airtight container.
3. The candied almonds will keep up to a week in an airtight container.
4. Makes 1 ½ cups.
Winter: Chocolate Glaze and Ca
1. 1. Place the chopped chocolate in a bowl with the butter and corn syrup.
2. 2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.
3. 3. Using a spatula, stir the mixture until the chocolate has melted into the cream. The glaze will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.
4. To serve, pour the warm chocolate glaze over the chiffon cakes and top with a few pieces of candied orange peel.
5. Makes about 3/4 cup.
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Shop Anna Olson Cookbooks:
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Pinterest: https://pinterest.com/chefannaolson
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Anna's Official Website: http://annaolson.ca
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INGREDIENTS
Spring: Lemon Glaze and Edible
1 cup icing sugar, sifted
1 ½ Tbsp lemon juice
Summer: Cream Cheese Swirls an
6 oz cream cheese, room temperature (3/4 pckg)
¼ cup unsalted butter, room temperature
¾ cup icing sugar, sifted
1 tsp finely grated lemon zest
1 tsp vanilla extract
Fall: Caramel Drizzle and Cand
1 large egg white, room temperature
2 Tbsp sugar
¼ tsp vanilla extract
1 ½ cup sliced almonds
Winter: Chocolate Glaze and Ca
4 oz bittersweet chocolate, chopped
2 Tbsp unsalted butter
1 Tbsp corn syrup
½ cup whipping cream
candied orange peel, as garnish
DIRECTIONS
Spring: Lemon Glaze and Edible
1. Whisk the icing sugar with 1 Tbsp of lemon juice, adding the remaining 1 Tbsp a little at a time to achieve the desired consistency.
2. Pour the glaze over the cake and serve or let set for 2 hours.
3. Makes about 1/2 cup.
Summer: Cream Cheese Swirls an
1. Beat the cream cheese and butter until smooth. Beat in the icing sugar and then add the lemon zest and icing sugar.
2. Pipe or spread the frosting/filling as desired and chill.
3. Makes about 1 1/2 cups.
Fall: Caramel Drizzle and Cand
1. 1. Preheat the oven to 325 F and line a baking tray with parchment paper.
2. 2. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray. Bake the almonds for about 25 minutes, until golden brown. Cool completely before cracking the almonds into pieces to use as a garnish, and store in an airtight container.
3. The candied almonds will keep up to a week in an airtight container.
4. Makes 1 ½ cups.
Winter: Chocolate Glaze and Ca
1. 1. Place the chopped chocolate in a bowl with the butter and corn syrup.
2. 2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.
3. 3. Using a spatula, stir the mixture until the chocolate has melted into the cream. The glaze will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.
4. To serve, pour the warm chocolate glaze over the chiffon cakes and top with a few pieces of candied orange peel.
5. Makes about 3/4 cup.
Subscribe for more video recipes: http://goo.gl/MJV4af
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
