Three Delightful Christmas In July Disney Recipes We Love

We are celebrating Christmas in July this weekend, albeit a few days late. It’s the perfect time to pull out some of our favorite Disney Recipes without waiting the 12 months in-between uses to enjoy them. Here are three recipes you can enjoy to add a little sparkle of Disney holiday magic to your weekend.

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Mickey Snowflake Roll Cake Recipe, From D23

Ingredients

For Paste:

• 2 1/2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, softened
• 1/3 cup cake flour, sifted
• 1 large egg white

For Cake:

• 3 large eggs, separated
• 1/4 cup granulated sugar
• 2 additional tablespoons granulated sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons whole milk
• 2/3 cup cake flour, sifted
• Blue food coloring

For Filling:

• 1 1/4 cup heavy whipping cream
• 2 tablespoons powdered gelatin
• 2 tablespoons powdered sugar
• 1/4 cup cold water
• 4 teaspoons vanilla extract
• 2 teaspoons heavy whipping cream

Directions

Step 1: Make the paste

1. Download and print our Mickey Snowflake Template or create a design of your own. Place the template on a 9×14 inch pan, and cover with a piece of parchment paper.
2. Using a spatula or wooden spoon, mix butter and sugar together until smooth.
3. Add flour and mix until incorporated, then add egg white and continue mixing until smooth.
4. Transfer paste into a piping bag or sandwich bag. Cut a small hole in the corner to create a fine tip.
5. Pipe the design onto the parchment, following the lines of the template. As shown on the template, you will only need to pipe the design on about 2/3 of the pan. The rest will not be visible once rolled.
6. Place the pan in the freezer to solidify while you prepare the rest of the batter.

Step 2: Make the cake

1. Preheat oven to 350° F.
2. Place the egg yolks in a medium mixing bowl. Add the 1/4 cup sugar and whisk until dissolved. The yolks should have lightened in color. Slowly add the vegetable oil, whisking constantly until incorporated. Add in the milk, salt, and vanilla extract and mix until combined. Add a few drops of blue food coloring and mix until the desired color has been reached.
3. Slowly add sifted cake flour and fold until incorporated.
4. In a clean mixing bowl, add egg whites and whisk until frothy. Add the remaining 2 tablespoons of sugar and beat on high speed until medium-stiff peaks form.
5. Fold half of the egg whites into the batter until lightened, then fold in the rest until just incorporated. Don’t overmix.
6. Remove the pan from the freezer, discard the design template underneath the parchment paper, and pour the sponge batter over the frozen design. Use a spatula to spread the batter in an even layer. Bang the pan on the countertop a few times to remove and air bubbles.
7. Bake for about 10 minutes, or until the top springs back when you lightly press it.
8. Remove from the oven and run a knife around the edges of the pan to gently separate the cake. Place a tea towel on top of the cake and cover with a baking sheet or cutting board. Using oven mitts, invert the pan and board so that the cake is removed from the pan. Carefully peel off the parchment paper, revealing the design.
9. Dust a clean tea towel with powdered sugar and lay on top of the cake. Flip the cake once more, so that the design is now facing down, with a tea towel underneath.
10. Starting on the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will allow it to cool in this position and limit any cracks that may form.
11. Let the rolled cake cool at room temperature for about 1 hour, or until completely cool to the touch.

Step 3: Make the filling

1. Place the water in a microwave-safe bowl and sprinkle the powdered gelatin on top. Let bloom for 5 minutes.
2. Microwave the gelatin-water mixture for 5 seconds, then stir until gelatin is fully melted. Add in 1 teaspoon of cream and stir to combine.
3. In a mixing bowl, whip your heavy cream to soft peaks. Add in the powdered sugar and vanilla.
4. Turn the mixer to low and slowly add the gelatin. Mix until the whipped cream just begins to form stiff peaks.

Step 4: Assemble the roll cake

1. Carefully unroll the cooled sponge cake. Don’t worry if cracks appear—these should be covered by the filling once assembled.
2. Spread an even layer of the stabilized whipped cream over the cake, making sure to spread it all the way to the edge.
3. Carefully roll the cake back up. Wrap the roll in plastic wrap and chill for at least 30 minutes to allow it to firm up.
4. When ready to serve, cut off each end of the roll to create a neat edge. Serve chilled and enjoy!

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Red-Nosed Zebra From Trader Sam’s Enchanted Tiki Bar at Disneyland Hotel

Ingredients:

1.5 ounces Bacardi 8 rum
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1 ounce agave nectar
1 ounce strawberry purée
Crushed ice, 3 cranberries, 2 mint sprigs, for garnish

Preparation:

1. Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
2. Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.

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Fezziwig’s Cranberry Christmas Scones – D23

Ingredients:

• 2 cups of all-purpose flour
• 1/2 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp. of salt
• 1 tbsp. grated orange zest, packed
• 1/2 cup cold butter, cubed in small pieces
• 1 large egg
• 1/2 cup of cold heavy cream
• 1- 1/4 cup fresh cranberries
• 2 tbsp. of cold heavy cream to brush the tops 2 tbsp. turbinado sugar for sprinkling tops

Directions:

1. Preheat oven to 400°F.
2. Stir together the dry ingredients: flour, sugar, baking powder, salt and orange zest.
3. With an electric mixer, mix the cold butter cubes into the dry ingredients until fine crumbs form. A few larger bits of butter will remain.
4. Whisk the egg, and add the cream to a small bowl. Whisk together for a minute. Slowly add small amounts to the dry ingredients with the mixer on low until a thick and stiff dough forms. Fold in the fresh cranberries until mixed in.
5. Flour a work surface and use hands to flatten out the dough until about 1” thick. Use a biscuit cutter to cut out the scones.
6. Place the scones on a parchment-covered cookie sheet.
7. Brush the tops with the cream, and sprinkle the desired amount of sugar on top.
8. Bake for 15 to 18 minutes or until golden brown and firm to the touch.
9. Makes about 10 scones.