Bow Tie Cakes

Name: Bow Tie Cakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 21
Cuisine: Global
Ingredients: 65 grams baking cocoa; 1 teaspoon baking powder; 2 teaspoons baking soda; 6 Tbsps butter; 240 milliliters buttermilk; 112 milliliters canola oil; 237 milliliters warm coffee; 360 grams confectioners sugar; 2 eggs; 219 grams all-purpose flour; 21 servings Assorted fruit, optional; 21 servings White decorators icing; 21 servings Round and star pastry tips; 1 teaspoon salt; 227 grams semisweet chocolate, chopped; 400 grams sugar; 1 teaspoon vanilla extract; 8 Tbsps hot water

Bow Tie Cakes takes roughly 50 minutes from beginning to end. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 21. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 487 calories. If you have warm coffee, butter, water, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Bow-Tie Skillet Alfredo, Bacon Bow Tie Pasta, and Asparagus Bow-Tie Pasta.

Instructions

In a large bowl, combine dry ingredients.

Equipment you will use

Bowl

Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin).

Ingredients you will need

Buttermilk

Vanilla

Coffee

Egg

Cooking Oil

Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Cut cake into six rows, with seven 3-1/4-in. x 1-3/4-in. diamonds in each row (two rows are shown in diagram below).

Place diamonds on a rack with a piece of waxed paper beneath.

For glaze, melt chocolate and butter in a saucepan or microwave.

Ingredients you will need

Chocolate

Butter

Glaze

Equipment you will use

Microwave

Sauce Pan

Remove from the heat; stir in sugar and water. Stir in additional water if needed to achieve a drizzling consistency. Spoon glaze evenly over top and sides of diamonds, letting excess drip off. Allow glaze to dry; repeat with a second coat. (Glaze may need to be warmed periodically to keep the proper consistency). When glaze is dry, place two diamonds tip to tip on dessert plates.

Ingredients you will need

Glaze

Sugar

Water

Using decorator's tip, make the knot in the center of the bow tie.

Garnish plates with fruit if desired.

Ingredients you will need

Fruit

Equipment

Ingredients

Servings:

65grams

baking cocoa 1teaspoon

baking powder 2teaspoons

baking soda 6Tbsps

butter 240milliliters

buttermilk 112milliliters

canola oil 237milliliters

warm coffee 360grams

confectioners' sugar 2

eggs 219grams

all-purpose flour 21servings

Assorted fruit, optional 21servings

White decorator's icing 21servings

Round and star pastry tips 1teaspoon

salt 227grams

semisweet chocolate, chopped 400grams

sugar 1teaspoon

vanilla extract 8Tbsps

hot water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Viva Diva Moscato Colada. It has 4.9 out of 5 stars and a bottle costs about 11 dollars.

Viva Diva Moscato Colada

Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.