First: Let me announce that for about 24 hours, on Saturday April 14, 2012 my eBook “Nano-Canning: Basic Recipes and Instruction” will be available for FREE download here: http://amzn.to/HBE7z9 PLEASE download your copy! It is a great book and I am celebrating 2 things: My first eBook, “The Guide to Garage Sale Greatness” being the number 1 book in its category for the first time, and, the birth of my grandson. We are pretty sure he will be born by Saturday. If you don’t have a Kindle, don’t worry! There is a free app on Amazon that you can download (I have it) to your computer, smart phone, tablet, or reader. You can find it here: http://www.amazon.com/gp/feature.html/ref=amb_link_361458882_3?ie=UTF8&docId=1000493771&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=1Y72SXCKVVBHHW95WX3E&pf_rd_t=1401&pf_rd_p=1354791842&pf_rd_i=1000468551
I’m calling this the Cindy Bear Cake because my inspiration for the cake was this:
When I was a kid, this was my favorite Golden Book and the cake that Cindy made for her pic-a-nic with Yogi Bear looked so tasty! I’ve remembered it all these years and once I found a seven minute icing recipe I could actually pull off, I knew I was nearly there! After tasting my Strawberry Lemon Marmalade, I knew it was the perfect complement to the cake. So, here goes:
Here are the ingredients you will need for the cake.
Here are the ingredients you will need for the icing:
Don’t forget this!
I found this recipe on allrecipes and I cannot say enough good things about it. You don’t have to use the hand mixer in the pot on the stove (that always scared me a little). This recipe is a little bit like making jelly…..it’s all in the hard boil!
Ingredients:
1 ¾ Cups Sugar
½ Cup Water
2 Tablespoons light corn syrup
4 egg whites at room temperature
½ teaspoon cream of tartar
1 teaspoon vanilla extract
Directions:
In a saucepan, bring sugar, syrup and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture in a small stream; after hot mixture is incorporated, continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes. When I added vanilla I also added 2 drops of red food coloring to give it a pink tint, but that is optional.
Put one cake on a plate and spread with the Strawberry Lemon Marmalade (recipe in last post) or any jam/jelly/marmalade you prefer.
Then on top of that, spread a layer of 7 minute icing. Place the second cake on top of the spread icing/marmalade. Cover cake with icing. I prefer to keep mine in the fridge because we like it cold.
Here it is!
**Note: Even though I am known for my jams, jellies, and marmalades, my husband does not care for any of it. He only eats 3 kinds so far and none are the traditional kind. However, after initially turning his nose up at this cake, he tasted it and ending up eating ¾ of it himself! It is pretty darn good!***
