Hydrangeas are my favorite flower and in my opinion gumpaste hydrangeas, like roses, are the perfect flower for any season and color palette. I was trained by Scott Clark Woolley who is a genious at fashioning works of art from sugar. Scott's book, Cakes By Design, has a wealth of information about creating gumpaste flowers but also has helpful hints and recipes. If you haven't purchased Scott's book, I recommend it highly. To get a sneak peak, the following is one of Scott's signature cake recipes.
Enjoy!
Dina
Organizer
Carrot Raisin Walnut Cake
Courtesy Scott Clark Woolley
Courtesy Scott Clark Woolley
Preheat oven to 300F
Grate: 3/4 pound raw carrots
Place dry ingredients in mixer bowl and stir evenly:
2 cups flour
1 3/4 cups sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Turn off mixer. Add:
4 large eggs
1 1/2 cups vegetable oil
1/2 of the grated carrots
1 cup walnuts
1 cup raisins
Mix at low speed, then beat for 2 minutes. Fold in remaining carrots. Pour into pans and bake for about 1 hours or until cake recedes from pan and is firm to the touch.
Grate: 3/4 pound raw carrots
Place dry ingredients in mixer bowl and stir evenly:
2 cups flour
1 3/4 cups sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Turn off mixer. Add:
4 large eggs
1 1/2 cups vegetable oil
1/2 of the grated carrots
1 cup walnuts
1 cup raisins
Mix at low speed, then beat for 2 minutes. Fold in remaining carrots. Pour into pans and bake for about 1 hours or until cake recedes from pan and is firm to the touch.
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