Indulge in the delightful world of Cake of Kisses, a symphony of flavors and textures that will tantalize your taste buds. This beloved Italian dessert, also known as Torta dei Baci, is a true masterpiece, featuring layers of moist almond sponge cake, creamy chocolate ganache, and a delicate dusting of cocoa powder. Embark on a culinary journey as we explore the classic recipe and its variations, including a gluten-free option and a decadent chocolate truffle filling. Discover the secrets to crafting the perfect Cake of Kisses, from selecting the finest ingredients to mastering the art of layering and decorating. Prepare to impress your loved ones with this stunning dessert that embodies the essence of Italian culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
SECRET KISS CUPCAKES
I earned a merit badge by dreaming up these cupcakes for a Cub Scouts meeting. You should have seen the grins when the kids bit into the chocolate kisses in the middle. My husband and grandkids say I don't make them often enough.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. , Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. , Bake at 375° for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 283mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CAKE OF KISSES
This is my modified version of a recipe from the Australian Woman's Weekly Best Ever Recipes. This makes a great dessert for a special occasion, it tastes and looks stunning. It is hard to describe but I'll try. It is actually meringue layers of varying sizes with cream and sliced strawberries between each layer. It is put together in a large cone shape then surrounded with tiny meringues, piped stars of whipped cream and whole strawberries for decoration. When served along with a fresh fruit salad it is just like eating pavlova. This does take a long time but it is well worth the effort and time. I am guessing at preparation time and it serves many. The original recipe had no strawberries, only cream between layers.
Provided by Ninna
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- To prepare trays; cover two large flat oven trays with aluminium foil; on first tray mark two circles, one 15cm (6"), one 10cm (4") in diameter.
- On the second tray mark three circles, 12cm (5"), 8cm (3") and 5cm (2") in diameter; saucers, cups, jars and lids of the right sizes can be used as guides for circles.
- The meringues are made in two batches, each using half of the above ingredients; when ready to make second batch of meringues, cover trays with fresh aluminium foil or baking paper.
- Beat 4 egg whites until soft peaks form; gradually beat in 1 1/4 cups of sugar, 1 tablespoon at a time; make sure each spoonful of sugar is dissolved by beating before adding the next spoonful, this ensures crisp meringues - if you want pink layers in cake, beat in enough food colouring to tint meringue light pink, otherwise leave meringue layers white.
- Spread meringue over circles marked on foil on the two prepared trays so they are approximately 2 cm (3/4") thick; smooth tops of circles with spatula, bake both trays in very slow oven, 110 deg C (225 deg F) 1 1/4 to 1 1/2 hours; reverse oven position of slide after 30 minutes cooking time to allow for even cooking; when meringue feels dry to touch, remove from oven and carefully slide foil with meringue circles on top on to cake cooler; of if time permits let meringues cool in oven with door ajar, then slide foil with meringue circles on to cake cooler.
- Prepare slides as directed above for remaining meringue; mark 18cm (7") circle on one tray; prepare second batch of meringue with remaining 4 egg whites and 1 1/4 cups of sugar, using no colouring; spread meringue over 18cm (7") circle; mixture should be only about 1 cm (1/2") thick then pipe 14 individual meringues approximately 4 cm (1 ½") in diameter on to foil.
- Pipe small individual meringues approximately 2.5cm (1") in diameter on second foil covered tray; you will need approximately 50 small meringues, which will all fit on to one tray; put tray with large circle and large meringues on shelf in centre of oven, put tray with small individual meringues on oven shelf beneath; bake in a very slow oven 110 deg C (225 deg F); after 30 to 45 minutes take lower tray with small meringues from oven and set aside to cool; move remaining tray one shelf down in the oven, where the small meringues were before.
- After 45 minutes to 1 hour remove large individual meringues from top tray on to cake cooler; return large meringue circle to oven for a further 30 minutes cooking time or until it is dry to touch.
- Wash, hull and slice strawberries, leaving at least 12 whole for decoration; spread out on paper towels to dry, whip cream to firm piping consistency, ( I find that if I test, as it gets close to right consistency, by tipping upside down - cream will stay in bowl if firm enough for piping, but keep testing so it doesn't curdle if whipped too much) then spoon into large piping bag fitted with star tube; put 18cm (7") meringue circle on serving plate, spread top lightly with whipped cream, top with sliced strawberries, then 15cm (6") circle; continue with remaining meringue circles in order of size and layers of cream and sliced strawberries - don't put strawberries to close to edge.
- Pipe circle of cream around bottom layer, gently press 4cm (1 ½") diameter individual meringues into circle of cream; pipe another layer of cream above, press circle of small meringues in place; continue in this way until all small meringues are used; pipe small stars of cream in between assembled meringues and decorate with whole strawberries between only some of the meringues.
Nutrition Facts : Calories 406.7, Fat 23.8, SaturatedFat 14.8, Cholesterol 84.9, Sodium 62.9, Carbohydrate 46.6, Fiber 0.7, Sugar 43.4, Protein 4.3
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling during the baking process.
- Use Fresh Ingredients: The fresher your ingredients are, the better your cake will taste. Whenever possible, use fresh fruits, vegetables, and dairy products.
- Measure Accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale to weigh your ingredients for the most precise results.
- Don't Overmix: Overmixing can make your cake tough and dense. Mix your ingredients only until they are just combined.
- Bake at the Right Temperature: The temperature of your oven can greatly affect the outcome of your cake. Make sure your oven is preheated to the correct temperature before you start baking.
- Don't Open the Oven Door: Opening the oven door during baking can cause your cake to fall. Only open the door to check on the cake in the last few minutes of baking.
- Let Your Cake Cool Completely: Before you frost or decorate your cake, let it cool completely. This will help prevent the frosting from melting and the cake from crumbling.
Conclusion:
With these tips in mind, you're sure to create a delicious and beautiful Cake of Kisses that will be the star of any occasion. So preheat your oven, gather your ingredients, and let's get baking!
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