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Meet the apple dessert you never thought could be so decadent - Frosted Caramel Apple Blondies! When there's no time for pie or an extravagant cake, these blondies will make a mark. It's a dense buttery brown sugar batter with cinnamon coated apples folded in and a whipped cream cheese frosting with swirls of salted caramel. Are you in heaven yet? They have a moist fudgy texture and are full of flavour.

Another fun treat is to make sugared fruit skewers. Simply add sugared berries and fruit to a long bamboo skewer and serve to guests. Just note when making a fruit skewer the juice from the fruit will start to bleed out, eventually breaking down the sugar coating.

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Step 1: Lightly beat egg white. Using a small pastry brush, brush fruit with egg white and drop into a bowl of sugar. Make sure not to douse the fruit in the egg white, you only need a little to coat the fruit.

Step 2: Roll the fruit in sugar to cover, making sure to cover the entire fruit completely. Scoop out and give a little shake to remove any excess sugar. Gently place the piece of fruit on a drying rack. You may find it easier to use a small slotted spoon.

Store sugared fruit at room temperature in a non-humid environment. If the fruit is stored with moisture the sugar will dissolve into a syrup like consistency. Spread fruit out in a single layer in a container with the lid ajar.

Hi Jennifer. It all depends on the type of fruit and its freshness. Most sugared fruit can last up to 7 days. Just keep in mind you want to keep the sugared fruit away from moisture, like the fridge. Hope that helps. Happy baking.

Chantilly cake is a refreshing dessert adorned with lightly sweetened vanilla whipped cream and seasonal fruit. My cake has three layers of fluffy vanilla almond cake sandwiching fresh strawberries, raspberries, blueberries, and blackberries. The cake is finished with a thick coat of whipped cream and topped with more berries.

Greek yogurt is strained, giving it a higher protein content and thicker texture than non-strained types. This stabilizer for the whipped cream works by adding body to the liquid portion of the cream. It also adds a small amount of fat, which helps, as I talked about earlier. This adds a tang to the finished cream (coming from the lactic acid in the yogurt) that I absolutely love.

This perfect fall treat features sweet apples mixed up in a brown sugar-maple syrup batter. Chock full of apples and cinnamon, these blondies have an almost cake-like texture, so it felt only right to add some maple frosting on top.

Sauting the diced apple with maple syrup and cinnamon before mixing it into the batter ensures a tender apple texture in the finished blondies. Crisp apples take lots of time to soften as they bake, so this head start makes a huge difference since this recipe only bakes for about 25 minutes!

Before adding the dry ingredients to the wet, toss the prepared apples in the flour to coat the fruit. By hand, stir in half of the flour mixture until just combined. Add the remaining flour and mix to combine.

Sadly, the best thing about throwing milk at these ill-executed Gummy Bear Biscuits (my idea for a fruit-in-the-middle variety with an actual gummy bear at the core) is that it washes away anything resembling flavor. Like a Smash Bros. character losing the temporary invincibility of a star, Fruit Medley Mini-Wheats return to their original, regular Frosted Mini-Wheats state with even the slightest dunking.

Amycakes is known for her well-tested secret bakery recipes. Similarly to Sugar Geek Show, she uses a strawberry compote along with either Clearjel or instant vanilla pudding to add a thickening agent to the batter (she calls for letting the batter sit for 5-10 minutes in order to thicken before baking). Unlike most cakes which use a creamed butter method, Amy calls for melted butter along with vegetable oil, light corn syrup, buttermilk, and strawberry extract. For her extract-studded cream cheese frosting, Amy notes that you can either use Clearjel or additional powdered sugar to achieve a thicker texture (I used the latter).

I have a lady that want's me to ice a fruit cake thats all, just ice it with a shell border or something really simple. It is 2 tiers. My understanding from her is she wants buttercream icing. I have never worked with a fruit cake before. What am I getting myself into. I did a search on fruit cake and all I found was info on marzipan and royal icing.

Traditional fruitcake, based on the English-style, is only ever covered with marzipan/royal icing or sugarpaste/rolled icing.

The taste, texture and sweetness of buttercream would not be compatible with fruitcake. It was created to cover light or delicate baked goods not rich boozy fruitcakes.

The taste and texture marzipan/royal icing or sugarpaste/rolled icing balances the intense taste and sweetness of fruitcake. That is one of the principal reasons that wedding fruitcake is cut into "fingers" [1" x 1"] not slices as with muds, poundcake, butter-cake etc. It is certainly never offered for dessert.

MMF, as a substitute for rolled fondant, works fine with fruitcake.

I agree buttercream does not go with fruit cake at all. I would cover the cake with marzipan and fondant. Then either mix a little water into the leftover fondant to get it a piping consistency or make a little royal icing and use this to pipe your borders ect.

Oh, great, just the topic I wanted to ask a question about!!!

First of all, I was asked to do the same thing this past weekend - cover a fruitcake with buttercream. Instead, I convinced them to let me do it with marzipan and fondant. It was great and they loved it.

So while we're on the topic of icing fruitcakes with marzipan and royal. . .

I know this is the way the English/British (?) do it.

Can anyone tell me how it is with the royal? Isn't that very hard to cut through?? Or does the marzipan soften it somehow??

MissBaritone?? You gave me some very helpful advice on last weekend's cake, could you shed some light on this for me???

Thanks!

I had no idea I would love this slime so much. It's my first "Slushie" texture; it's softer and a bit more airy than ice cream texture but I think more formed than cloud, I think it's great. The scent is heavenly, really just like apple cider, and the apple fomos and glitter are gorgeous. The perfect autumn slime.

Add the strawberry powder or tablespoon strawberry puree and mix until fully incorporated. You can sift the strawberry powder before adding it to the frosting to make sure no larger pieces make it in. This will provide the frosting with a smoother texture.

I love the idea of using freeze dried strawberries. I love to do intricate piping with Swiss Meringue and I always worry about adding anything liquid, so this is perfect. Could I make other flavors using the same amount of freeze dried fruit?

Adding extracts, fruit or peanut butter are some of the easiest ways to take your store-bought frosting up a notch! To give your vanilla icing that homemade taste, try mixing in 1/2 teaspoon of vanilla extract. This will help pump up that flavor that makes homemade icing so delicious.

Many people are not well aware of the differences between candied fruit and frosted fruit and, although most believe they are the same, they have very different characteristics that professionals use to enhance their creations and surprise their customers with new textures, flavors and aromas.

Sometimes the terms candied fruit and frosted fruit (also known as crystallized fruit) are used interchangeably but, although similar, they are not the same. Candied fruit is obtained through a process of cooking in syrup in which the water and sugars inside are extracted, reinforcing its flavor and increasing its shelf life.

The candied process is not complicated, only sugar and water are used and, depending on the size of the piece and its composition, it can last several hours or even days, since whole fruits, strips of skin, pieces with shell or pieces with pulp can be candied.

Once the candied fruit is obtained, it can be converted into frosted fruit or glazed fruit if it is covered with sugar, although in different ways. In glazed fruit, the sugar is spread evenly and in frosted fruit, the sugar solidifies forming small crystals that give it that characteristic look as if it were frost, hence the name.

The main property of candied fruit is its ability to be preserved for long periods of time, even years, without adding any other product. This is possible thanks to the layer of sugar that surrounds the fruit and that comes from the syrup.

In addition to its extraordinary preservation power, another excellent property of candied fruit is that it preserves its texture, color, juiciness, aroma and flavor intact, although with a greater amount of sugar than the original fruit. On the other hand, candied fruits have a denser body than natural ones because they do not have moisture inside and instead the sugar has crystallized.

Once we have the candied fruit ready, professionals can use it for their dishes or they can go one step further and proceed to frosted or glazed with an extra layer of sugar that is usually very attractive in decoration of cakes, biscuits, cakes, or in typical buns such as the Roscn de Reyes.

To glaze the fruit you have to dip it in a mixture of water and sugar. The result is a smooth, uniform layer of sugar that completely covers the fruit, giving a glossy look to it. In the case of frosted fruit, you have to sprinkle the sugar over the candied fruit, in this way it receives a thicker layer of sugar and when it solidifies it offers a more crystallized appearance.

Both candied and frosted fruit are commonly used in all kinds of desserts, especially in decoration or as an ingredient, although they can also be found as an accompaniment to meat and fish, in the preparation of sauces or also eaten directly as a snack. 2351a5e196