Northwest NEWS

June 21, 1999

Home & Garden

Dining In: Sweet ideas for summer entertaining

Carrot Cake

Carrot Cake with White Chocolate Cream Cheese Icing

   4 eggs
   1 c. vegetable oil
   1 tsp. vanilla
   2 c. all-purpose flour
   2 c. sugar
   2 tsp. baking soda
   2 tsp. cinnamon
   1/4 tsp. each nutmeg, cloves, allspice and salt
   4 c. grated carrots
   2/3 c. chopped nuts
   1/2 c. raisins
   1/2 c. crushed pineapple, drained

   Preheat oven to 350 degrees. Grease and flour two nine-inch round pans or spray with vegetable pan spray. In large mixing bowl, beat eggs until foamy; add oil and vanilla, beat well. In separate bowl, combine flour, sugar, cinnamon, nutmeg, cloves, allspice, and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pans and invert on wire rack to cool. Makes 12-14 servings.

White Chocolate Cream Cheese Icing

   1 package (12 oz.) White Premium Candy Melts
   2 (8 oz.) packages cream cheese, softened
   1 c, unsalted butter
   2 Tbsp. lemon juice

   Melt candy melts according to package directions. Allow candy to cool slightly, stirring occasionally. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled candy until blended and smooth. Beat in butter and lemon juice.

Rolled Fondant Carrots

   1 package rolled fondant
   orange icing color
   green tubed decorating icing

   Color 1/2 package fondant orange. Blend. Roll 1-inch ball of fondant between palms, forming a 2-inch tapered carrot shape. With a blunt straight-edged object, mark indentations along carrot. Let dry several hours or overnight.
   To Decorate Cake: Smooth a small amount of icing on bottom layer of cake; top side up. Top with second layer bottom side up. Frost cake with remaining icing. Decorate with rolled fondant carrots.

Petit Fours

   Bite size cookie cutters
   12 x 18 jelly roll pan
   Vegetable Pan Spray
   Parchment roll or waxed paper
   14 1/2 x 20 non-stick cooling grid
   Pastry brush
   1 2 layer cake mix
   1/2 c. seedless raspberry jam, melted
Chocolate Glaze:
   1 package premium dark cocoa candy melts
   3/4 c. heavy cream
White Glaze:
   1 package premium white candy melts
   2 Tbsp. vegetable oil

   Preheat oven to 350 degrees. Spray 12x18 pan with vegetable pan spray. Line bottom of pan with parchment or waxed paper. Prepare cake mix according to directions on package. Pour batter into prepared pan spread evenly. Bake 17-20 minutes or until cake springs back when touched. Cool 10 minutes in pan, invert rack and cool. Cut into desired bite-size shapes with cookie cutters. With a pastry brush, remove excess cake crumbs and brush with melted jam. Place on cooling rack; pour glaze over pieces, touch with spatula if necessary. May require two coatings. Allow to dry before decorating.
   Chocolate Glaze: Heat cream until bubbles just break at side of pan or microwave container. Remove from heat, add candy melts, cover and let set 5 minutes. Stir until smooth.
   White Glaze: Melt premium candy melts according to package directions. Add vegetable oil, cool slightly. Stir until smooth.