Christmas | The Kate Tin

Naartjie and Cinnamon Christmas Cookie Tree

by Kate | Dec 4, 2019 | 0 comments

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This Naartjie and Cinnamon Christmas Cookie Tree is the showstopper your Christmas table needs – and it’s as fun to make as it is to eat!

#SPONSORED

In our house, dessert is a big deal. Ever since I was 12 years old and I spent the best part of 3 weeks prior to Christmas lunch making all of our 26 family members little chocolate boxes which I filled with chocolate mousse and berries on the day, my family have had high expectations for Christmas dessert. So every year, I have to dig deep and bring out the big guns to impress them more than the previous year. I look back and definitely think that at 12, I peaked too early!

But life is hectic and we don’t always have time to make 26 chocolate boxes! This year, Stork Bake challenged me to create something that would wow everyone when you bring it into the room, something that is not too time-consuming or technical to make, oh and it must be affordable because December is rough – and above all, delicious! That’s a tall order for dessert, right?! (See what I did there 😉

But this towering Naartjie and Cinnamon Cookie Christmas tree is my solution!

This cookie dough is my absolute favourite – it is so short, crumbly and just melts in your mouth! And the naartjie and cinnamon are festive touches that give an injection of South African flavour. The only pressure point in this recipe is to make sure that the Stork Bake is at room temperature when you cream it. If you’re planning on having lots of family and friends over the holidays, I would maybe make a double or quadruple batch and keep the dough in the freezer so you can have something ready for tea in a flash. To make the different sized stars, I simply printed out a small star and then kept enlarging it to get bigger and bigger stars, cut them out and traced around them on the cookie dough.

I sprinkled the cookies with a little demerara sugar to give them extra crunch and then piled them high on top of each other. A drizzle of royal icing and a dust of icing sugar and you have a cookie tower of dreams – and don’t forget the gold, every bake needs a bit of bling! 😉

Naartjie and Cinnamon Christmas Cookie Tree

2019-12-02 17:24:18

Serves 8

Prep Time

1 hr

Cook Time

15 min

Total Time

1 hr 15 min

Prep Time

1 hr

Cook Time

15 min

Total Time

1 hr 15 min

Nutrition Facts

Serving Size

Servings

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

250g STORK Bake, at room temperature
75g (⅓ cup) castor sugar
Zest of 4 naartjies
25g (40ml ) corn flour
245g (2 ½ cups) cake flour
20ml (4 tsp) ground cinnamon
½ tsp almond essence (optional)
Demerara sugar, for sprinkling
Icing
1 large egg white
300g (2 cups) icing sugar, sifted, plus extra for dusting
15ml (1 tbsp) water
squeeze of lemon juice
Gold balls, to decorate

Instructions

Preheat the oven to 180˚C (160˚C fan-forced).
Line two large flat baking trays with baking paper.
Cream the STORK Bake, sugar and naartjie zest together until light and fluffy - about 8-10 minutes. Add the dry ingredients and almond essence to form a soft dough (add a little water, if necessary, to bring it together).
Roll out the dough to ½ cm thick on a lightly floured surface.Use star cutters to cut out four 2cm stars, six 4cm stars, six 6cm stars, six 8cm stars, six 10cm stars and six 12cm stars from the dough, rerolling the dough if necessary.
Place the cookie stars on the prepared trays and sprinkle with the demerara sugar.
Bake for 10-12 minutes or until light golden and crisp. Set aside on the trays to cool completely.
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir. Add a few tsp of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip. Place in a piping bag fitted with a small plain nozzle.
Decorate the points of the stars with icing to form drips. Set aside for 3-4 hours or until set.
To assemble the tree, dot a bit of royal icing in the center of one of your 12cm stars and place another on top, rotating stars slightly as you assemble.
Continue glueing the remaining stars, in decreasing size, finishing with a 2cm star glued with icing upright at the top of the tree. Pipe extra icing on the stars to create a snowy look and decorate with gold balls.
Dust with icing sugar and serve on the same day.

Notes

TIP The cookie dough freezes very well so make a big batch and store in a ziplock bag or wrapped in cling wrap in the freezer.

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The Kate Tin https://thekatetin.com/

Amarula Gingerbread Trifle

by Kate | Nov 21, 2019 | 2 comments

A boozy vanilla panna cotta, gingerbread sponge and white chocolate Amarula mousse give the classic Christmas trifle a very grown-up twist!

Red Velvet Candy Cane Cake with Cream Cheese Frosting

by Kate | Dec 17, 2018 | 3 comments

A light red velvet sponge cake and cream cheese frosting are the perfect base for this festive Christmas candy cane cake!

Christmas Cake Rusks

by Kate | Dec 14, 2018 | 0 comments

These Christmas Cake Rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!

Christmas Cake Rusks

2018-12-14 12:34:17

Yields 50

These rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!

Prep Time

30 min

Cook Time

6 hr

Total Time

6 hr 30 min

Prep Time

30 min

Cook Time

6 hr

Total Time

6 hr 30 min

Nutrition Facts

Serving Size

Yields

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

100g pecan nuts, roasted
100g almond flakes, roasted
300g salted butter
185g dark muscovado sugar
2 large eggs, beaten
580ml buttermilk
60ml (¼ cup) spiced rum (optional)
500g cake flour
40g baking powder
2 tbsp mixed spice
2 tbsp ground cinnamon
zest of 2 oranges
500g wholewheat flour
290g fruit-cake mix
100g mixed peel
120g marzipan, grated
100g dried cranberries
200g glacé cherries

Instructions

Preheat the oven to 180˚C. Grease and line a 40 x 30cm baking tin with baking paper. Set aside until needed.
Melt the butter and sugar together in a large saucepan over low heat until the sugar has dissolved. Remove from heat and set aside to cool.
Once cool, whisk in the eggs, buttermilk and rum, if using. Set aside.
Sift the cake flour, baking powder and spices together in a large bowl. Add the orange zest, wholewheat flour, toasted nuts, fruit-cake mix, mixed peel, marzipan, dried cranberries and cherries. Mix until well combined.
Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir until just combined.
Transfer the dough to the prepared baking tin and bake in the preheated oven until golden brown and a skewer inserted into the centre of the loaf comes out clean, about 30 minutes. Remove from oven and set aside to cool in the tin.
7 Remove the loaf from the tin and, using a serrated bread knife, cut the loaf into 50 strips, each measuring about 7cm . Arrange the rusks on baking trays and place them in the oven. Keeping the oven door ajar, set the temperature to 80˚C and leave the rusks to dry out, about 6 hours or overnight.
Store in an airtight container indefinitely.

By TheKateTin.com

Adapted from Originally created for Food & Home Entertaining Magazine

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Adapted from Originally created for Food & Home Entertaining Magazine

The Kate Tin https://thekatetin.com/

Dripping White Chocolate Candle Cakes

by Kate | Dec 13, 2018 | 6 comments

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A Christmas showstopper; light eggnog sponge cakes layered with nutmeg buttercream and a white chocolate drip that makes these cakes look just like candles!

YES, IT’S CAKE!

Two weeks ago I posted these white chocolate candle cakes on my Instagram page and within hours it went viral! Which is not surprising because it was beautiful enough to grace the cover of the December issue of Food & Home Entertaining Magazine. It really is a beauty and I had so much fun making (and shooting) it – and I know you will too! Imagine putting this on the Christmas table as decor. Then, when it’s time for dessert, whip out the matches, light the candle cakes and watch your guests faces as you slice the candles for pudding! I do love a dessert that doubles as a centrepiece – check out this one or this one!

THE FLAVOURS

The sponge cake itself is super light – so take care when folding and sifting so you keep as much air as possible in it! The sponge is infused with cinnamon and other spices which are echoed in the nutmeg Swiss Meringue Buttercream. If you can, try get the whole nutmeg and grate it into the buttercream. The freshly grated nutmeg really makes it. Oh, and how could I forget the rum. There’s lots of rum! It’s Christmas, afterall. To make the ‘wax drip’ I simply melted my own baking white chocolate (did you know I launched my own range of chocolates?!) and piped it down the cake. Click HERE if you want to buy The Kate Tin White Baking Chocolate.

CAKE TINS

If you’re wondering what cake tins I used, I opted for a 15cm (my favourite size which you can get here) for the large candle and created 4 layers to make it nice and tall. For the smaller candles, I simply used tins! The larger tin was from some canned fruit I had lying around and the smaller tin was a bog standard tin of tomatoes. Tin cans make really great cake tins – just be sure to grease them thoroughly. So now you’ve saved the environment AND you get to eat cake. Boom!

Note: this recipe makes the 3 candles above – if you want to make just one candle, half the recipe below.

Dripping White Chocolate Candle Cake

2018-12-13 13:16:10

Serves 8

Dripping white chocolate “candle” cakes with eggnog sponge and nutmeg-rum buttercream icing

Nutrition Facts

Serving Size

Servings

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

EGGNOG SPONGE
12 large eggs
10 egg yolks
1 tbsp vanilla extract
600g white sugar
600g ground almonds
165g white bread flour
18g ground cinnamon
10 egg whites
165g salted butter, melted
NUTMEG RUM BUTTERCREAM
150g egg whites
225g castor sugar
500g unsalted butter, cut into blocks, softened
75ml rum
2 tsp freshly grated nutmeg
500g The Kate Tin White Baking Chocolate, melted, for dripping
3 x white birthday candles, wax trimmed off to reveal the wick, to decorate

Instructions

Preheat the oven to 180˚C. Grease and line 4 round cake tins (with a 15cm diameter and 5cm depth each), 1 x 900g tin can (with a diameter of 10cm) and 1 x 450g tin can (with a diameter of 7cm) with baking paper. Set aside until needed.
Place the whole eggs, egg yolks, vanilla essence and ½ of the white sugar in a glass/metal bowl.
Place the bowl over a pot of barely simmering water (do not allow the base of the bowl to touch the water). Stir constantly until the mixture reaches 48˚C on a sugar thermometer. Remove from heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.
Beat on high speed until the mixture thickens and reaches ribbon stage, about 1 minute. Set aside until needed.
In a separate bowl, combine the ground almonds, white bread flour and ground cinnamon. Set aside.
Place the 10 egg whites in the bowl of a hand-held/stand mixer. The bowl must be scrupulously clean and dry or the whites won’t reach full volume.
Beat the egg whites until soft peaks form. Gradually add the remaining ½ of the white sugar, beating continuously until incorporated well. Set aside.
Fold the almond mixture (from step 3) into the whipped whole-egg mixture (from step 2). Stir in the melted butter. Fold in the whipped egg whites.
Divide the batter among the prepared cake tins and tin cans, filling each cake tin and tin can ¾ of the way up to allow for rising during baking. Bake in the preheated oven until a skewer inserted into the centres of each of the cakes comes out clean, about 20 – 25 minutes.
Remove from oven and set aside to cool in the tins, about 5 minutes, before turning the cakes out on wire cooling racks to cool completely.
For the buttercream, place the 150g egg whites and castor sugar in a glass bowl. Place the bowl over a pot of barely simmering water (do not allow the base of the bowl to touch the water). Using a whisk, gently stir the mixture until it reaches 60˚C on a sugar thermometer or until the mixture is hot to the touch. Be mindful not to aerate the mixture when stirring.
Remove from heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until light and fluffy, about 10 – 15 minutes. While beating, add the unsalted butter one cube at a time, beating to incorporate each addition before adding the next. Add the rum and freshly grated nutmeg. Beat until incorporated well.
To assemble the cakes, start with the 4 largest sponges. Use a serrated bread knife to cut a very thin slice off the top of each cake to create a flat surface. Stack the cakes on top of one another, spreading a thick layer of the buttercream between each sponge. Use a spatula or palette knife to spread some of the buttercream over the outside of the cake. Set aside.
For the 2 smaller cakes, cut the sponges into 3 equal parts and cover with buttercream as mentioned in the previous step.
Place the melted chocolate (make sure it's not hot - room temperature is good) in a small piping bag fitted with a plain nozzle. Slowly pipe the chocolate down the sides of the cakes, creating a drip.
Wait 5 minutes for the chocolate to set before piping a second layer of drip onto each cake – to speed up this process, place the cakes in the freezer for a couple of minutes between piping a new layer of chocolate. The aim is to build up the drips until you’ve created a layered effect.
Carefully place each cake on a candlestick large enough to support its weight. Set aside.
Using a sharp knife, trim the wax off the birthday candles to reveal the wicks, leaving about 1cm of wax intact at the bottom of each candle.
Place 1 candle on top of each cake, pressing down until the 1cm of candlewax is pushed into the sponge. Light the wicks when ready to serve.

Notes

I used recycled jam tins for the smaller-sized cake moulds.

By TheKateTin.com

Adapted from Created for Food & Home Entertaining Magazine

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Adapted from Created for Food & Home Entertaining Magazine

The Kate Tin https://thekatetin.com/

My Christmas Dessert Recipe Round-Up

by Kate | Dec 12, 2018 | 1 comment

It’s beginning to feel a lot like Christmas! Which is alarming because I swear it was Easter, like, yesterday! So if like me, you’re scrambling to decide what to make for Christmas dessert this year, I’ve rounded up my best Christmas dessert and baking recipes. From mince pies (which are gluten-free) to easy cheat’s almond croissants which are stuffed with fruit mince that will make the perfect Christmas morning treat, there’s also frozen desserts, edible gifts, no-bake desserts and even edible tree decorations! Click on the images below to take you to the recipes. What will you be making for Christmas dessert this year?