What type of fruitcake is decorated with royal icing?
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Royal icing Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses and many other cakes and cookies. It is used either as a smooth covering or in sharp peaks. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, Marzipan is usually used under the royal icing in order to prevent discoloration of the icing.
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Christmas cake Christmas cake is a type of fruitcake served at Christmas time in many countries.
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The Georgia Fruitcake Company The Georgia Fruitcake Company is a confectionery company based in Claxton, Georgia.
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Teacake A teacake in England is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden they are soft round flat wheat breads made with milk and a little sugar, and used to make sandwiches, with butter, and for example ham and/or cheese. In India and Australia a teacake is more like a sponge cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.
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Sakuramochi Sakuramochi ( ) is a Japanese sweet consisting of sweet pink-colored rice cake ("mochi") with a red bean paste ("anko") center, and wrapped in a pickled cherry blossom ("sakura") leaf. Different regions of Japan have different styles of "sakuramochi". Kanto-style uses "shiratama-ko" (白玉粉 , rice flour) to make the rice cake, and Kansai-style uses "dōmyōji-ko" (道明寺粉 , glutinous rice flour) . The sweet is traditionally eaten during the spring season, and especially on Girl's Day ("hinamatsuri") and at flower viewing parties ("hanami").
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Sugar plum A sugar plum is a piece of dragée or hard candy made of hardened sugar in a small round or oval shape.
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Eccles cake An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.
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Dacquoise A dacquoise (] ) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.
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Kruidnoten Kruidnoten (] ) are a cookie-like confectionery, traditionally associated with the early December "Sinterklaas" holiday in the Netherlands.
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Roze koek A roze koek ("pink cake") is a typical Dutch pastry. It consists of a small flat cake with a layer of pink fondant. The best-known brand is Glacé.
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Dutch baby pancake A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German "Pfannkuchen". It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.
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Fruitcake (disambiguation) Fruitcake is a traditional cake made with chopped fruits and nuts.
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Yule log (cake) A "Yule log" (or bûche de Noël ] ) is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.
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Kołacz Kołacz (] ) meaning cake, wheel cake, or coffee cake (variously transliterated as kolach, kolachky, kolacky, kolachy, from Polish: "Koło" : "disk") is a traditional Polish pastry, originally a wedding cake dating to the start of the 13th century, that has made its way into American homes around the Christmas and Easter holidays. The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, poppy seed or even a nut mixture. Variants of the traditional Slavic pastry have found entrance into many Central and Eastern European cuisines, e.g. the Czech leven yeast dough called kolache ("koláč"). When the dough and filling mixture is rolled it is also known as a "makowiec", "makownik", "poteca", "strucla z makiem" (poppy seed strusel), "strucla orzechowa" (walnut strusel), "strucla z migdalowa" (almonds strusel). In Hungarian this is called, Diós-mákos Beigli or Bejgli. Some sprinkle the roll with poppy seeds or powdered sugar on top and can be baked in a circular pan or long-ways in a jelly pan like a log.
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Glaze (cooking technique) A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils. For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites. Glazes can also be made from fruit or fruit juice along with other ingredients and are often applied to pastries. Recently, a type of glazed cake known as an entremet, has gained worldwide popularity after a Russian confectioner's Instagram page went viral in 2016. In contrast to frosted cakes, these pastries use "mirror glaze," which is so glossy objects reflect on the surface. A type of savory glaze can be made from reduced stock that is put on meat or vegetables. Some candies or confections may be coated in edible wax glazes. Glazed ham is a ham dish prepared using a glaze.
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Custard cream A custard cream is a type of biscuit popular in the British Isles and Ireland. Its structure is that of a sandwich, with a creamy, custard-flavoured centre between two flat biscuit layers. Traditionally, the filling was buttercream (which is still used in home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in Britain in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns.
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Lady Baltimore cake A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed.
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Johnnycake Johnnycake (also called journey cake, shawnee cake or johnny bread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, Bahamas, Colombia, and Bermuda as well as in the United States and Canada.
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Black bun Black bun is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. It had originally been introduced following the return of Mary, Queen of Scots from France, but its original use at Twelfth Night ended with the Scottish Reformation. It was subsequently used for first-footing over Hogmanay.
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Foam cake Foam cakes are cakes with very little (if any) fatty material such as butter, oil or shortening. They are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from butter cakes, which contain shortening, and baking powder or baking soda for leavening purposes. Foam cakes are typically airy, light and spongy.
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Red bean cake Red bean cake is a type of Asian cake with a sweet red bean paste filling. It is made primarily with azuki beans.
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Crêpe Suzette Crêpes Suzette (] ) is a French dessert consisting of a crêpe with "beurre Suzette" (] ), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.