This is a post for loads of people out there who are still waiting to see what all our new moulds are.
I'm sorry it's taking me so long.. it's SUCH a big job at the moment as there are so many new silicone bakeware moulds and other items just in.
This CASTLE mould is an absolute cracker, and such fun too ! There are so many things you could do with it. Using a vanilla mix, the cake should retain a pale colour and look fab decorated with lots of sweets / candy - or just leave it as a plain and unadulterated cake. No sin in that.
It would look totally awesome as a chocolate cake simply dusted with icing sugar for a wintery seasonal feel.... I fancy making an icecream castle too. Or even for a giant rocky road as one of our shop customers has in mind. I'm looking forward to seeing how creative some of the purchasers are.
Anyway - for this cake, I made a Dutch Apple Bundt Cake originating from http://www.allrecipes.com/ - but tweaked it to suit. The cake mix produces a moist and dense cake. Refrigerated, it should keep well after baking. I found rises very little and one batch is no where near enough. Yup - this was my second cake of the day and the mould was still short by a couple of spoonfuls if I'm being really critical. As this cake has got so much apple in it, it also comes out quite a dark colour.
The original recipe was to fill a 10" bundt ring, but as mentioned, I've tweaked it and added 50%. I also decided to grate the apple instead of slice, added some bicarbonate of soda and increased the liquid a little. By the way - I'll warn you - you need a big mixing bowl !
Ingredients
6 apples (or 4 large cooking apples) - peeled, cored and grated
1/3 cup of white sugar
6 teaspoons ground cinnamon
3 teaspoons ground ginger
4.1/2 cups all-purpose flour
5 teaspoons of baking powder
2 teaspoons of bicarbonate of soda
3 cups white sugar
6 eggs
1.1/2 cups vegetable oil
1 tablespoon vanilla extract
1 cup of orange juice or milk
Add the first lot of sugar and the spices to the grated apple and mix. Set aside whilst you prepare the rest.
Sift dry ingredients together. Whisk eggs and wet ingredients (except apple) to the dry. Mix with a wooden spoon to combine and then stir in the apple.
Pour into your greased and floured castle mould set on a baking tray. Put into a 170deg Fan oven for approx 1hr 10mins until cooked and a cake tester comes out clean.
Allow cake to cool for 15 mins or so before turning out on to a wire rack.
Sarah-Jane Nash - http://www.siliconemoulds.com/ / http://www.naturalheating.co.uk/ - July 2010
wow! I can't found words to descrive my surprise.. it's a wonderful cake
ReplyDeleteThank you. I'm pleased. It could have done with another 1/2 apple or little more milk to totally fill out the mould to the brim as this cake rises very little.
ReplyDeleteTastes really nice though and looks rather pretty :-)
It does look very pretty. I sure kids would love seeing this castle cake. :D
ReplyDeletewat a beautiful cake, apple cinnamon ....ph yum and with castle shape am sure it will be a huge hit for kids party!
ReplyDeleteHi
ReplyDeleteI have got the same mould and am planning to use it for my daughters' bday.
Just wondering what kind of icing should I use on top of the cake? I dont want to stop with just dusting icing sugar...is it a good idea to do icing at all? Pls help...!
Hello Anonymous
ReplyDeleteyou will probably find this hard to ice. I would just use royal icing (or writing icing in tubes) and highlight detail
Hope this helps
Hi Sarah-Jane
ReplyDeleteI also have the same mould and I tried to bake this cake yesterday, but unfortunately the 4 turrets of the castle broke off! Do you have any tips on how to take the cake out of the mould in one piece? Thanks!
I like to grease with butter or spreadable butter. Never marg or oil. I only use oil for lightly coating inside of moulds when making jelly.
ReplyDeleteYou need to dust the inside with flour and tap out any excess before putting in the cake mix.
I like to leave the cake to cool until hand hot before turning out. If you leave until totally cold, cakes will get a bit sweaty inside a tin or mould and that makes them much harder to release.
Hope that helps !