Cranberries – Francois et Moi

Mini White Gateaux

francoisetmoiblog@gmail.com — Fri, 15 Nov 2013 13:54:31 +0000

A few people have asked for the white buttercream cake recipe pictured in my Frosted Cranberries post from earlier in the week–this one’s for you Kate and Sarah! To be honest, the cake was only supposed to be the pretty platform in which to display the cranberries, so I hate to disappoint, but the cake portion was made with a little help from the Pillsbury Dough Boy and his Classic White Cake Mix. Typically, I’m anti processed box cake mixes, but since it wasn’t the focus of the post, I was trying to allocate my time wisely. If you’re looking for a good from scratch recipe though, try Martha Stewart’s Perfect White Cake Recipe. The buttercream, however, was made from scratch using this recipe from the Food Network. It whips up in minutes (as long as your butter is already at room temperature). Here’s how to make the mini layered cake: Items Needed: Pillsbury Classic White Cake Box Mix White Buttercream Frosting Cake decoration of your choice like sugared cranberries Two 5″ Pie Pans. I picked ours up at the Nordic Ware Retail Store, but you can also order them here. Electric Mixer Cooling Rack Large Serrated Knife (I used a large […]

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Frosted Cranberries

francoisetmoiblog@gmail.com — Mon, 11 Nov 2013 13:22:50 +0000

Happy Monday! This weekend, I came across a recipe for sugared cranberries in Sweet Paul Magazine. They looked so festive and fun; I thought I just might give them a go. Though these little bursts of sugary perfection, come together easily, they do require a little foresight, as they need to be started the night before serving. The night before, create a simple syrup by combining 2 cups of granulated sugar and 2 cups of tap water in a saucepan over low heat. Stir occasionally until the sugar dissolves. Place 2 cups of cranberries in a medium bowl, and pour the syrup over top, cover with cellophane and refrigerate overnight. The next morning, drain the simple syrup from the bowl of cranberries. Place roughly 1/2 cup coarse sugar or white sugar sprinkles (which is what we used) in another bowl and coat the cranberries with the sugar a handful at a time. Place the sugared cranberries on a baking sheet to set. Et voila! The coarse sugar and simple syrup will team up to create a crunchy sugar shell. Here I’ve perched the cranberries atop a white buttercream layered cake, but they’d also make a great addition to a cheese plate or simply served by […]

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