Wolfgang Puck Center Fill Bakeware Set warranty Gelatin Filling, Ice Cream Filling, Lemon Curd

WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 17

Gelatin Filling

1Use any small box of gelatin. Prepare according to the package directions, adding a couple of ice cubes to the measuring cup for the cold water to help cool the gelatin quickly.

2Pour this into the center of the cake and let stand in freezer until set but not frozen.

Recipe courtesy Marian Getz

Ice Cream Filling

For easy filling, freeze cakes for approximately 30 minutes before filling with ice cream or gelatin.

1Place a pint of your favorite ice cream into a mixing bowl. Let stand for 10 minutes to soften for mixing.

2Stir until somewhat smooth. Scoop the softened ice cream into the center ring of cake.

NOTE: It is easiest if you put softened ice cream into a quart-size plastic ziptop bag, snip the end and use this as a makeshift pastry bag to neatly fill cake pan.

Recipe courtesy Marian Getz

Lemon Curd

Anything called “curd” sounds unappetizing to Americans. But, curds are better than pudding, intensely flavored, smooth textured and oh-so- versatile! Curds freeze well, so whip up a batch. They are yummy as a filling for cupcakes, cakes, donuts, or cookies. Try it on biscuits instead of jam. The magic emulsifying power of egg yolks in this recipe is what makes the texture so silky smooth. Use as a filling for the Easy Vanilla Butter Cake recipe.

INGREDIENTS

Zest from 4 bright-skinned lemons, divided, Juice from 4 same lemons, measuring 2/3 cup 9 large egg yolks

11/4 cup sugar

1cup (2 sticks) unsalted butter, cubed and cold

METHOD

1Prepare a double boiler by setting a metal bowl over a pot of simmering water, (or use a proper double boiler). Combine the egg yolks, half of the lemon zest, lemon juice and sugar. Whisk slowly and constantly until mixture thickens and turns translucent, about 10 minutes.

2Remove from heat and whisk in the cold butter. When almost cool, add remaining zest to brighten up the lemon flavor. Stir until smooth.

3At this point, you can strain the curd to remove the zest pieces, or leave them in if you like. Chill mixture airtight, with a piece of plastic wrap directly on the surface to prevent a skin from forming.

NOTE: For lime or grapefruit curd, simply use lime or grapefruit juice and zest in place of the lemon juice and zest. For orange curd, use the same method using oranges, add 1/2 teaspoon citric acid for tartness. Add a bit of food coloring if desired.

Recipe courtesy Marian Getz

17 18