Ambrosia Cake - A Celebration of Spring!

Ambrosia means "food of the gods" in Greek and Roman mythology. In the USA, it has a much more humble history as a chilled fruit salad! Most ambrosias are made with manadrin oranges, pineapple, and coconut. This show-stopping cake is no exception, with four layers of angel food, pineapple curd, and orange and vanilla frostings.

Don't let the picture fool you... This stunning and delicious cake is super simple to make!

AMBROSIA CAKE

1/4 cup pineapple juice (I used the juice from the can of pineapple slices.)
2 large eggs + 1 yolk
1/2 cup granulated sugar
2 tablespoons unsalted butter
pinch salt
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3 cups vanilla buttercream frosting (I used the cooked version here)
1 teaspoon grated zest + 2 teaspoons juice from one orange
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1 9" angel food cake (due to time constraints, I used store-bought)
2 15oz. cans mandarin orange slices, drained
2 cups sweetened shredded coconut
1 20oz. can pineapple sliced, drained and cut into half-moons

For the pineapple curd:
Bring pineapple juice to boil, in a small saucepan, over medium heat. Whisk eggs/yolk and sugar together in a medium bowl. Whisking constantly, pur hot pineapple juice into egg mixture. Return to pan and cook, stirring constantly, until mixtures thickens. (It takes 2-3 minutes and will be VERY obvious!) Remove from heat and stir in butter and salt. Place in small bowl, cover surface directly with plastic wrap, and refrigerate until thickened (at least one hour).

For the orange frosting:
Put one cup of vanilla buttercream frosting in a samll bowl. Stir in orange zet and juice.

To assemble cake:
Using a serrated knife, cut cake horizontally into four layers (don't worry... angel food cake is quite sturdy!). Place bottom layer on platter, spread with 1/2 cup of orange frosting and top with about 20-25 mandarin slices. Place next cake layer on top of orange slices and top with pineapple curd. Top with the next cake layer, spread with orange frosting and more orange slices. Finish with the top cake layer and coat top and sides of cake with vanilla buttercream. Press coconut onto frosted cake and decorate with orange and pineapple slices.

Hugs and blessings~

~~~Anne

Origami Paper Doll Bookmarks and a Braided Rim Basket! (My Crafty Resolution Update for January)

January was a great month! And, yes, I did keep up with my "Crafty Resolution" :-) Here's a bit of what I created...

I made Origami Paper Doll bookmarks. Loads of them, as once you get started the process is very addicting. (Yes, paper folding friends, I will have a tutorial posted soon!)

I also wove this amazing mini muffin basket! We had a basket weaving party at my Kumon Center, and my friends Nancy, Darlene, and Faith guided me in my efforts to make my first braided rim. Not bad for a first try, right? I love the rim and am excited to weave more baskets using this technique. By the way, this is one of Nancy's free patterns. It can be found here. Bonus: She has a video tutorial on weaving this mini muffin basket here.

On the subject of our basket weaving party... My potluck contribution was an Ambrosia Cake. It was four layers of fluffy, fruity goodness. The recipe will be posted this week. Stay tuned :-)

Hugs and blessings~

~~~Anne

Need a Smile? Call The Nestle Hotline!

If you need a chuckle try this...

Call the Nestle hotline at 1-800-295-0051.

When asked if you want to continue in English or Spanish wait quietly for about 10 seconds and you will smile!

Keep listening, and then press 4.

Listen to the options, then press 7.

Yes, it will make you laugh! Yes, you can let your kids listen to it...

Dial in... Post your comments :-)

Hugs and blessings~

~~~Anne

P.S.
If you comment on this don't give away the surprise!