Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 3 Tbsp. milk, and 1 tsp. vanilla extract until smooth, adding another 1 Tbsp. milk, if necessary, for desired consistency. Makes about 1 cup.
Sugared Rosemary: Microwave ½ cup corn syrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Sugared Cranberries: Bring ½ cup sugar, ½ cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat, and drain. Toss cranberries with ¼ cup granulated sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Cook's Notes
Use the small disposable foil pans, available at the supermarket, for Praline-Pecan Cakes; the shiny surface (which reflects heat away from the pan) and the shorter bake time ensure the praline coating doesn't overbrown.
Be sure to generously butter the pans before sprinkling with chopped Praline Pecans. We used about ¼ cup softened butter to
grease 9 (5- x 3-inch) foil pans.
Unveiling Our Next Cake
Don't miss this year's tempting offering featured on the cover of our upcoming December issue. Like the gems featured here,
it's sure to impress.
"Our Most Showstopping Cakes Ever" is from the Home for the Holidays 2007 issue of Southern Living
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