lumicero/recipes-ing2inst huggingface dataset:
Title: Guinness Stout Brownies
Ingredients:
- 1 all-purpose flour
- 3/4 salt
- 1/4 unsalted butter
- 6 white chocolate chips
- 8 eggs
- 3/4 granulated sugar
- 4 stout beer
- 1 confectioners' sugar
- 1 1/4
- 1
- 1/8
Instructions:
1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
5. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
6. Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
7. Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
8. Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
9. Yield: 36 to 48 brownies, depending on cut size.
Title: Carrot Cake IX
Ingredients:
- 2 self-rising flour
- 2 ground cinnamon
- 2 white sugar
- 1 1/2 eggs
- 4 carrots
- 3 walnuts
- 1 cream cheese
- 1 margarine
- 1/2 confectioners' sugar
- 1 walnuts
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9 inch round cake pans.
2. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
4. To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.
Title: Perfectly Delicious Carrot Cake
Ingredients:
- 1 all-purpose flour
- 1 whole wheat flour
- 1 2/3 sugar
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 cinnamon
- 3 eggs
- 1/2 applesauce
- 1/2 vanilla
- 1 crushed pineapple
- 8 carrots
- 2 walnuts
- 1 raisins
- 1/2 butter
- 1/8 cream cheese
- 8 vanilla
- 1 cinnamon
- 1 powdered sugar
Instructions:
1. For the cake:
2. preheat the oven to 350.
3. combine dry ingredients well.
4. whisk together eggs, applesauce, oil, vanilla.
5. stir the wet ingredients into the dry until combined, don't over mix.
6. fold in carrots, pineapple and nuts.
7. pour into a greased 9x13 baking dish and bake 40-50 minutes until done.
8. cool completely.
9. For the frosting:.
10. cream butter, cream cheese, vanilla and sugar with beaters on medium speed until smooth and creamy.
11. *I don't usually add all of the sugar. Start with a cup or two and taste, add more to get desired sweetness.
Title: Guiness- Ginger Cupcakes
Ingredients:
- 1/2 stout beer
- 1/2 molasses
- 1/2 baking soda
- 1/4 light brown sugar
- 3/4 all-purpose flour
- 1 1/3 baking powder
- 1 1/4 ginger
- 2 ground cinnamon
- 1 ground cloves
- 1/4 table salt
- 1/2 eggs
- 2 candied ginger
- 1/2 unsalted butter
- 4 confectioners' sugar
- 1 1/2 lime juice
- 2 1/2
- 1
Instructions:
1. Make the cupcakes:
2. Preheat the oven to 350°F Line a standard 12-cup muffin tin with cupcake liners.
3. To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
4. Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
5. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.
6. Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
7. Make the frosting:
8. In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
9. Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
Title: No-Bake Avalanche Cookies
Ingredients:
- 1/2 creamy peanut butter
- 16 mini marshmallows
- 1
- 2
- 1 1/2
Instructions:
1. Prepare 2 cookie sheets with parchment paper and set aside.
2. Place chocolate chips in freezer until ready to use.
3. Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
4. In meantime put rice krispies to a large bowl and set aside.
5. Add peanut butter to bark and stir to combine.
6. Pour vanilla candy mixture over rice krispies and stir to combine.
7. Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
8. Add frozen chocolate chips and stir to combine.
9. Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.
Title: Triple Malted Chocolate Cake With Vanilla Malted Frosting
Ingredients:
- 12 unsalted butter
- 1 1/2 powdered sugar
- 3/4 vanilla extract
- 1/2 kosher salt
- 2 all-purpose flour
- 1/4 kosher salt
- 2 baking soda
- 1 2/3 eggs
- 3/4 granulated sugar
- 1 vanilla extract
- 3/4
- 3
- 1 1/3
- 2/3
- 2
- 1 1/3
- 1
Instructions:
1. For the Frosting:
2. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
3. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
4. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes.
5. Cover and store in fridge until ready to use. Take out 30 minutes before anticipated need to let soften up a bit.
6. For the Cake:
7. Heat the oven to 325°F and arrange the rack in the middle.
8. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
9. Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps.
10. Set aside.
11. Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth.
12. Add 1/3 of the flour mixture, and whisk until just incorporated.
13. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
14. Divide batter evenly between the prepared pans.
15. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
16. Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
17. For the Asembly:
18. To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate.
19. Evenly spread about 1/3 of the frosting over the top of the layer.
20. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
21. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press malt balls into the frosting around the sides of the cake and serve or chill until ready to serve.
Title: Cannoli
Ingredients:
- 4 all-purpose flour
- 2 sugar
- 1/4 salt
- 3 butter
- 2 white wine
- 3/4 shortening
- 4 whole milk ricotta cheese
- 1 1/2 powdered sugar
- 1 vanilla extract
- 1/3 maraschino cherry
- 1/4 heavy whipping cream
- 1
Instructions:
1. To make shells, mix flour, sugar and salt in a bowl.
2. Cut in butter.
3. Add egg yolks; stir with a fork.
4. Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
5. Form a ball with the dough and let stand for 30 minutes.
6. Roll dough almost paper thin, on a well-floured surface.
7. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
8. Using a paring knife, make sure circles are cut all the way through.
9. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
10. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
11. Remove from hot grease and drain on paper towels, seam side down.
12. Let cool a minute or two before trying to remove metal tube.
13. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
14. Leave cannoil shells on paper towel, seam side down to cool completely.
15. ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
16. For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
17. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
18. Squeeze Maraschino cherries with paper towels to remove all liquid.
19. (If you don't squeeze them good, you will have a pink water filling!).
20. Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
21. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
22. Chill filling for about 30 minutes before piping into cooled cannoli shells.
23. You may garnish the cannoli by sprinkling powdered sugar on top.
24. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
25. Keep refrigerated until time of serving.
Title: Ginger Raisin Biscotti
Ingredients:
- 2 eggs
- 3/4 sugar
- 1/4 molasses
- 1 vanilla extract
- 2 1/4 flour
- 1/2 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 3/4 raisins
- 3 crystallized ginger
Instructions:
1. Preheat oven to 350 degrees.
2. Line two 9x4 inch baking sheets with parchment paper and set aside.
3. Measure flour, cinnamon, baking soda and salt into a small mixing bowl. Stir together. Set aside.
4. In a medium bowl, beat eggs, sugar molasses and vanilla until smooth.
5. Add wet ingredients to dry, a little at a time, and mix until a stiff dough forms.
6. Stir in raisins and chopped ginger.
7. Turn dough onto a floured surface and divide in half.
8. Shape into balls and place each piece on a prepared baking sheet.
9. Flatten dough to form a rectangle about 1/2 inch thick.
10. Bake for 30 minutes; cool slightly.
11. Cut into 1/2 inch thick slices with a serrated knife and arrange cut side down on baking sheet.
12. Reduce oven to 200 degrees and bake for 15 minutes; turn and bake 15 minutes more.
13. Cool completely.
Title: Individual Blueberry-Coconut Pound Cakes
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 lime zest
- 2 eggs
- 5 heavy cream
- 1 all-purpose flour
- 1/4 salt
- 1/2 sweetened flaked coconut
- 1/2 blueberries
- 3 sweetened flaked coconut
Instructions:
1. Preheat oven to 350 degrees F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
2. Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
3. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
4. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
Title: Lemon Meringue Pie
Ingredients:
- 1 cornstarch
- 1/4 plain flour
- 3 white sugar
- 1 3/4 salt
- 1/4 lemon juice
- 4 butter
- 1/2 water
- 1 cream of tartar
- 2 sugar
- 4
- 1/4
- 1/2
Instructions:
1. Line pie pan with pastry, prick bottom, cook in hot oven on 180-200° Celsius.
2. In saucepan combine cornstarch, flour, sugar and salt.
3. Mixing well, gradually add water, stirring until smooth.
4. Over medium heat bring to boil, stirring occasionally, boil 1 minute until shiny and translucent.
5. Quickly stir some of hot mixture into beaten egg yolks.
6. Pour back into hot mixture stir to blend.
7. Return to heat cook over LOW heat 5 minutes, stirring occasionally.
8. Remove from heat; stir in lemon juice and butter.
9. Pour into pie shell.
10. Meringue:
11. Make meringue in medium bowl.
12. Beat egg whites with cream of tartar until frothy.
13. Gradually beat in sugar, a little at a time.
14. Beat until stiff peaks form.
15. Spread meringue over cooled lemon pie, carefully sealing to edge of crust.
16. Bake in preheated oven 7-9 minutes, or until meringue is golden brown.
17. Let cool -- serve.
Title: Orange Pound Cake
Ingredients:
- 2 unsalted butter
- 3 sugar
- 2 eggs
- 6 flour
- 4 baking powder
- 1/2 confectioners' sugar
- 2
- 1
- 2 -3
- 1 1/2
Instructions:
1. Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
2. With an electric mixer, cream the butter and sugar.
3. Beat in the orange extract and the eggs.
4. Add 2 cups of the flour and beat well.
5. Add the orange juice and beat.
6. In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
7. Add to the batter and beat well.
8. Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
9. Cool the cake in the pan on a rack for 10 minutes.
10. Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
11. Cool for another 10-20 minutes.
12. Meanwhile, prepare the glaze.
13. Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
14. Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Title: Chocolate-Dipped Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 3/4 confectioners' sugar
- 1 vanilla
- 2 flour
- 1/2 salt
- 3 bittersweet chocolate
- 1 canola oil
- vegetable shortening
Instructions:
1. In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
2. On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
3. Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
4. Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
5. Serve.
Title: Grandma's Frosting
Ingredients:
- 3/4 margarine
- 1/2 milk
- 1/2 vanilla
- icing sugar
Instructions:
1. Mix ingredients together.
2. Add icing sugar until you get desired thickness.
3. Add food coloring.
4. Frost cookies.
Title: Ginger and Apple Rhubarb Crumble
Ingredients:
- 1 fresh rhubarb
- 1 cooking apple
- 1 orange
- 1/2 gingerroot
- 1 ground cinnamon
- 1/2 light brown sugar
- 1 1/2 flour
- 1/2 margarine
- 1/2 light brown sugar
- 1/3 rolled oats
- 2 raw sugar
Instructions:
1. Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
2. Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
3. Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
4. For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
5. Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.
Title: Devil’s Food Cake With Espresso Buttercream Frosting and C
Ingredients:
- 1 3/4 all-purpose flour
- 4 1/2 cornstarch
- 1 baking powder
- 1/2 baking soda
- 1 1/4 cocoa powder
- 1 salt
- 1 unsalted butter
- 2 3/4 sugar
- 5 eggs
- 1 1/4 buttermilk
- 1/2 confectioners' sugar
- 1/2 cream of tartar
- 6 sugar
- 1 sugar
- 1/2 water
- 2 butter
- 8
- 2/3
- 1 1/4
- 10
Instructions:
1. Devil’s Food Cake: Preheat oven to 350 degrees F.
2. Spray two 9-inch round pans with cooking spray and line the bottom with parchment paper.
3. Sift the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt together in a mixing bowl. In a bowl in a stand mixer, beat the butter until light and fluffy. Add in the eggs one at a time, making sure to fully incorporate each one. Scrape down the sides of the bowl, and mix fully. On low speed, add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, starting and finishing with the flour mixture.
4. Divide the batter into the two cake pans and bake for about 45 minutes, or until a toothpick comes out cleanly. Let cool completely on a wire rack.
5. Chocolate Meringue Logs: To make the meringue logs, reduce the temperature of the oven to 300 degrees F.
6. Whisk together the cocoa powder and powdered sugar.
7. In another bowl connected to a stand mixer, beat together the egg white and cream of tartar on medium-high until stiff peaks form. Add in the granulated sugar and beat for another minute. Sift and fold the powdered sugar mixture over the egg whites.
8. Fill a piping bag with the meringue and pipe long strips on a baking pan covered with parchment paper.
9. Bake for one hour or until dry to the touch.
10. Espresso Buttercream: To make the espresso buttercream, bring the sugar and water to a simmer over medium heat. While the syrup cooks, beat the egg yolks in an electric mixer on high speed for 8 minutes, or until the eggs have quadrupled in size. Check to see if the sugar mixture is ready by taking a bowl of ice water and ladling a little of the sugar water inches Once in, roll the sugar between your fingers. If it forms a soft ball, it’s ready. If it forms thin thread, keep the mixture simmering.
11. Once ready, turn the mixer to high and slowly beat in the sugar water into the beaten yolks, taking care to not allow the sugar water to touch the mixer’s whisk. Continue beating until the frosting reaches room temperature.
12. Turn the speed down to medium and add in the butter a little at a time. Beat for 10 more minutes, or until light and fluffy.
13. Add in the espresso and beat until incorporated.
14. Assembling.
15. When the cake has cooled, take one layer and cover the top with frosting, sandwiching it with the other layer. Frost lightly with a crumb coat and refrigerate until the frosting has set.
16. When set, use ½ of the remaining frosting to frost the sides and top of the cake.
17. Cut the meringue logs to reach a little over the height of the cake, and press into the frosting. Take a piping bag and fill it with the remaining frosting. Use a 1M tip to make rose rosettes to cover the top of the cake.
Title: Grasshopper Cupcakes
Ingredients:
- 3/4 butter
- 3 eggs
- 1 1/4 milk
- 4 all-purpose flour
- 2 baking soda
- 1 baking powder
- 3/4 salt
- 1/2 sugar
- 1 1/2 green creme de menthe
- 3 white creme de menthe
- 1 vanilla
- 2 cold water
- 1 unflavored gelatin
- 2 sugar
- 1/4 green creme de menthe
- 2
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Meanwhile, in a small saucepan, combine milk and chocolate; cook and stir over med-low heat until chocolate is melted; cool.
3. Preheat oven to 350°.
4. Grease and flour 28 2 1/2 inch muffin cups or line with paper liners.
5. In a bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
6. In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
7. Gradually add sugar, beating on medium speed until combined.
8. Beat for 2 minutes, scraping side of bowl occasionally.
9. Add eggs, one at a time, beating well after each addition.
10. Beat in creme de menthe and vanilla.
11. Alternately add flour mixture and chocolate mixture beating on low speed after each addition just until combined.
12. Beat on medium to high speed for 20 seconds more.
13. Spoon batter into the prepared cups, filling each about 3/4 full.
14. Bake in oven for about 20 minutes or until tops spring back when lightly touched.
15. Cool in pans on wire racks for 5 minutes; remove from pans; cool completely on racks.
16. Frosting-In a 1-cup glass measuring cup, combine the water and unflavored gelatin; let stand 2 minutes.
17. Place measuring cup in a saucepan of boiling water.
18. Cook and stir about 1 minute or until gelatin is completely dissolved.
19. In a big bowl, combine whipping cream, sugar, and creme de menthe.
20. Drizzle warm gelatin mixture over cream mixture while beating constantly with an electric mixer on medium speed.
21. Continue beating on medium to high speed until stiff peaks form.
22. Spread or pipe frosting onto tops of cupcakes; top each with a chocolate kiss.
Title: Vassilopita (Greek New Year's Cake)
Ingredients:
- 250 butter
- 8 eggs
- 1 flour
- 5 cognac
- 500 sugar
- 6 oranges, juice of
- 1 baking soda
- 1 baking powder
- 2 icing sugar
Instructions:
1. In a glass bowl beat the butter until it is light and fluffy.
2. In a 2nd bowl beat together the egg yolks and sugar, until pale, add the butter to the egg mixture.
3. Stir to combine.
4. Dissolve the soda in the orange juice and add to bowl.
5. Beat the egg whites in a clean separate bowl until stiff Add half the flour, half the cognac with the baking powder dissolved in it, and half the egg whites to the sugar/butter mixture.
6. Mix well and then repeat with the second half.
7. Pour mixture into a 30cm (12in) round baking tin and bake in a preheated moderate oven 180c/350f/Gas 4 for approx 1 hour.
8. Until a skewer inserted into the centre of the cake comes out clean.
9. Leave to cool.
10. Wrap a coin in foil and insert it in the base of the cake (see note).
11. Decorate the cake with icing sugar, sprinkled on top or make a stencil of 2002;sprinkle icing sugar over then gently remove the stencil.
12. Note: Make sure you place the coin away from the centre of the cake, or you may end up with the coin still on the plate when you have cut it into slices!