Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick’s Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.
Original recipe yields 24 servings
Top cupcakes with your favorite frosting. I used Sturdy Whipped Cream Frosting from this site.
120 calories; protein 1.4g; carbohydrates 16.6g; fat 5.3g; sodium 148.7mg. Full Nutrition
This edible wreath is almost too pretty to eat (but seriously, you should dive in — it’s delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Total:3 hr 45 min(includes cooling time)
Yield:10 to 12 servings
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners’ sugar
1 cup heavy cream
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1. Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
2. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners’ sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
3. Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
4. Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
5. Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
What is a Pavlova? It’s a sweet cloud of deliciousness! Actually it’s a meringue based dessert that’s named after Russian ballerina Anna Pavlova. It’s lightly crispy on the outside and light and marshmallowy on the inside. It’s usually served topped with fruit and cream.
Pavlovas can be a cake like dessert or they can be individual shells filled with cream that’s topped with fresh or preserved fruits. I love meringues and Pavlovas are one of my favorites. It’s one of the desserts I always choose when we’re on a cruise.
Most folks think Pavlovas are for company desserts, yes, they’re that impressive. But really Pavlovas a pretty easy to make. I usually make them after I’ve made my grandmother’s flan which uses up a lot of egg yolks. Pavlovas handily use the remaining egg whites. Other than egg whites all you need is sugar, preferably caster or baker’s sugar (it’s super fine sugar that is between regular sugar and powdered sugar), cream or tartar, cornstarch, and vanilla. You probably have all those things already. (If you don’t have caster sugar you can either pick some up at the grocery store’s baking aisle or place regular granulated sugar in your blender and pulse until the crystals turn into a fine grains, sort of like sand, but not powdery.)
You’ll also want to use your standing mixer with a whisk attachment. You can also use a hand held mixer. You’ll need parchment paper to line your baking sheets, and a piping tip and bag if you have one. Otherwise you can spoon the meringue onto the parchment paper for baking.
In a large bowl beat egg whites on high speed until soft peaks form.
Gradually add caster sugar and cream of tartar. Continue beating at high speed.
Add cornstarch and vanilla. Beat until stiff peaks form.
Pipe or spoon meringue on to the parchment paper. If piping start with a small circle for the base then pipe coils of meringue on top of it. If spooning meringue drop them on the sheet and use the back of the spoon to make a shallow indentation in the middle. (I usually drop meringue Kisses with any leftover meringue. I use them to top the strawberries)
Place on sheet in the oven and IMMEDIATELY lower temperature to 245 degrees. Bake for 30 minutes. Lower temperature to 200 degrees and back until the meringue is dry to the touch. Touch carefully as they are fragile.
Turn off the oven and open door halfway. Leave meringues inside to cool down to prevent them from cracking.
Meanwhile whip mascarpone, whipping cream, sugar, and vanilla together until fluffy. Refrigerate until ready to use.
When meringues are cooled fill the wells of each meringue with cold cream mixture. Top with Riesling Marinated Strawberries. If you have a meringue kiss place one on top to decorate the pavlova, you can also add a fresh mint leaf if you like.
Puto– I love to eat puto when my friends come home and spend time with me. In the past, we used to play cards and board games. But this year, we are spending time talking or watching movies. Meals are usually long and a fun time. We enjoy eating puto for snack with cold drinks.
1 ¾ cups cake flour
1 cup sugar
2 tablespoons baking powder
¼ teaspoon salt
1 ½ cups water
2 egg whites
¼ cup fresh milk
1.Fill a 12-inch pan halfway with water and set over high heat.
2.In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
3.In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
4.Add the sifted dry ingredients and blend until smooth.
5.Strain the batter into another bowl to ensure that there are no lumps.
6.Lightly brush a mini muffin tin with vegetable oil.
7.Fill muffin tin ¾ full with the batter.
8.Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
9.Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
10.Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
11.Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.
Sans Rival is also known as Butter Cashew Layered Meringue Cake. It’s a popular dessert in the Philippines. It’s a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A creamy and crunchy mouth-watering goodness in every bite.
you might be wondering why it has a French name? (Sans rival) or without rival in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home.
This is my version of Sans Rival Cake Recipe, Enjoy!!!
For the Meringue Wafer:
10 pcs. egg whites
1 c. sugar
1½ cups cashew nuts, finely chopped
1 tsp. cream of tartar
1 tsp. vanilla
For the Butter Cream Filling:
6 pcs. eggs yolks
½ cup cashew nuts, roughly chopped for toppings
1½ tsp. vanilla
1 cup butter
1/4 cup water
1 cup sugar
Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.
Beat egg whites until soft peaks formed.
Add cream of tartar and beat, gradually add the sugar, beating well after each addition.
Continue beating until egg whites are very stiff.
Fold in vanilla extract and cashew nuts.
Divide in 3 or 5 portions and spread in prepared pans.
Bake at 300F for 30 minutes or until golden brown.
Remove from the oven and let it cool just enough to handle.
Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.
For the Fillings:
In a bowl beat egg yolks until thick.
In another bowl cream the butter and add the vanilla, then set aside.
Boil sugar and water until it spins a thread.
Place the bowl of an egg mixture over a bowl of cold water.
Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.
Whisk vigorously to incorporate and to cool down the egg mixture.
Blend egg mixture into the butter and whisk well.
Add and sieve only fine cashew nuts and reserve the remaining.
Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.
Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.
Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.