DRESSED FOR THE HOLIDAYS
Disposable foil pans, available at the supermarket, come in a variety of sizes and patterns that are perfect for baking and delivering homemade treats. We used a glue gun to attach colorful strips of holiday ribbon to loaf pans of Cranberry-Pecan Cake. For a festive glow, drizzle cooled cakes with Vanilla Glaze, and garnish with additional chopped sweetened dried cranberries, toasted pecans, and sugared orange rind. (To make sugared citrus rind, toss together equal amounts of grated citrus rind and granulated sugar.)
- To easily release cakes from shaped pans, be sure to grease all the flutes and crevices. Use a pastry brush to generously coat the bottom and sides of the pan with a solid vegetable shortening such as Crisco. Lightly sprinkle with flour, tilting and tapping the pans so the flour completely covers the greased surfaces; invert the pans, and gently tap out any excess flour.
- Before removing the cakes from the pan after baking, cool according to recipe directions. Invert the pan over a wire rack, gently shaking to release the cakes. If needed, use a small icing spatula to loosen the sides of the cakes from the pan.
- With smaller muffin pans and molds, such as the brioche mold, we found it easier to use a vegetable cooking spray with flour, such as PAM For Baking, Crisco Flour No-Stick Spray, or Baker's Joy Original No-Stick Baking Spray With Flour.
"Dressed for the Holidays" is from the December 2005 issue of Southern Living.