Mix some fresh sliced strawberries with sweetened homemade whipped cream and spread this between the layers and on top of the cake then decorate with whole or halved fresh berries. It is very simple yet elegant and tasty.
STRAWBERRY CREAM FILLING:
2 pints fresh strawberries, hulled
2 cups heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream. Use to fill the cake and frost with extra whipped cream and decorate the cake with the remaining berries.
WAStrawberry cream filling recipe with using fresh strawberries for a cake?
STRAWBERRY FILLING
2 cups hulled fresh strawberries
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup heavy (whipping) cream
Crush strawberries in a bowl, then add sugar and let stand.
Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved. Stir dissolved gelatin into strawberries and allow to cool.
Whip cream until stiff. When mixture is the consistency of heavy syrup, fold whipped cream into the strawberry mixture. Allow to set.
Makes 2 1/4 cups
Fills two (8-inch) layersStrawberry cream filling recipe with using fresh strawberries for a cake?
Strawberry Shortcake
';An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.';
鈥?3 pints fresh strawberries
鈥?1/2 cup white sugar
鈥?2 1/4 cups all-purpose flour
鈥?4 teaspoons baking powder
鈥?2 tablespoons white sugar
鈥?1/4 teaspoon salt
鈥?1/3 cup shortening
鈥?1 egg
鈥?2/3 cup milk
鈥?2 cups whipped heavy cream
DIRECTIONS
1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
mix equal amounts of lightly whipped cream and mascarpone cheese together with as many strawberries as you like and a little sugar(if liked). Also a little vanilla is nice mixed in with it as well.
Go to
Jello.com
and in the search bar type in Angel Lush!!!!!!!!!!!
You can use Cool Whip or fresh crean.
YUMMY!!!!!!!!!!!
Have fun!!!!!!!!!!!
:-)
sounds good.... go to the foos network website to get recipes.
simple and tasty is the way to go.
just take some whipped cream and strawberries and mix em up!
http://www.recipestogo.com/cakefrost/cak鈥?/a>
thats my favorite
Strawberry Cream Cheese Pound Cake
3/4 pound butter, softened
1/2 pound cream cheese, softened
2 cups granulated sugar
1 pinch salt
6 eggs, room temperature
3 cups sifted flour
1 pint fresh strawberries, sliced
Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each addition. Spoon the batter into a buttered and floured cake pan (loaf pans or mini-loaf sizes for gift-giving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 hours, until the cake begins to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks
1 (10-inch) angel food cake
1 qt. (4 cups) strawberries, divided
1 Tbsp. milk
1 tub (12 oz.) COOL WHIP Whipped Topping, divided
8 strawberry fans (optional)
Fresh mint leaves (optional)
CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.
SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Healthy Living
Trim 1.5 grams of fat per serving by preparing with COOL WHIP LITE Whipped Topping.
How To Make Strawberry Fans
With sharp knife, cut whole strawberries into thin slices, cutting up to, but not through, stem ends. Hold stem end in place and gently fan out slices from stem.
Strawberries and Cream Angel Cake
Ingredients for 1 Cake
1 (10-inch) prepared angel food cake
6 ounces cream cheese, softened
1 (14 ounce) can Eagle庐 Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup ReaLemon庐 Lemon Juice from Concentrate
1 teaspoon almond extract
3 drops red food coloring, optional
1 cup whipping cream, whipped
1 cup chopped fresh strawberries
Additional fresh strawberries, optional
This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.
Cut 1-inch slice crosswise from top of cake; set aside.
With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.
In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.
Garnish cake with additional strawberries if desired. Store in refrigerator.
STRAWBERRY CREAM-FILLED ANGEL CAKE
1 (15 oz.) pkg. angel food cake mix
1 1/3 c. (15 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 pkgs. Dream Whip, prepared to pkg. directions
2 pts. fresh strawberries, washed %26amp; hulled or 2 boxes frozen berries, drained
Prepare and bake angel food cake according to package directions in a 10';x4'; tube pan. Invert cake on wire rack until cold, carefully remove from pan and place, top side down, on a serving plate.
In medium sized bowl, combine sweetened condensed milk, lemon juice and almond extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold into sweetened condensed milk mixture. Chill 10 to 15 minutes.
Slice a 1'; horizontal layer from top of cake. Carefully lift off and set aside. Measure an inch in from outer edge of cake and an inch from center hole and mark with toothpicks. With sharp knife, cut a pick mark down to within an inch from bottom.
Slowly cut around the entire cake. Start to cut an inch in from center hole and again cut down to within one inch from cake bottom and around entire cake. With fork carefully remove the center cut of cake.
This will leave a hollow shell of cake with inner and outer walls about one inch thick with a base of equal thickness. Tear or cut the removed portion of cake into 1'; cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream mixture into a medium size bowl.
Stir in cake pieces until well blended. Gently fold in one pint of whole strawberries. Lightly spoon this mixture into the cake shell. Place layer cut for top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake.
Place in freezer and chill about two hours or until frosting is firm. At serving time, garnish top and sides of cake with remaining strawberries
Monday, November 21, 2011
Any easy recipe for a birthday cake???
it s my best friend s birthday and i want to make a birthday cake for her. i want something easy but ,u know...,cool.Any easy recipe for a birthday cake???
Here is my easy cake trick.
Use any box cake mix flavor you want. Make a few changes to what you put in it. Instead of the water it calls for, use milk. Instead of the oil that it calls for, use melted butter or margarine. If it is chocolate, add a tablespoon or two of cocoa powder and try buttermilk instead of regular milk. If it is a white cake (or yellow), add a little vanilla extract.
As for icing, use the stuff in the can already. Decorate it with the tubes of colored icing, the hardened candy like decorations, or not at all. Your friend will be very happy at the effort of a home baked cake...and that you remembered the birthday.
I make changes like this all of the time, and everyone swears that my cakes are homemade from scratch. They are not.Any easy recipe for a birthday cake???
Buy a choc cake, Angel Delight Chocolate Flavour, Bag Malteasers, cover cake in Angel Delight, decorate with Malteasers and candles.
One Coooooool Delicious Cake. Enjoy.
Good Luck
Lain.
Tops
go to the grocery store and buy one........:))) easiest
box mix. a little oil, a couple of eggs, a pan, mix it up, bake it for 20 minutes, when it cools, frost it, write happy birthday, and enjoy.
Ingredients
1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Directions
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling
Lemon Cake Filling
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
For the topping:
Cool White Whipped Cream Frosting
Prepare to whip one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon vanilla.
In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.
In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping鈥攄o not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)
Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.
Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.chooze and enjoy
Buy an Angel Food cake and frost it with cool whip that's been mixed in with Chocolate instant pudding. (make the pudding with 1/2 the milk required, then fold the pudding mixture in with cool whip) Wa-la! Happy Birthday cake! Yummmy
mail on my id or come to chat my email id is a_handsome_25@yahoo.comeveryday minerals
Here is my easy cake trick.
Use any box cake mix flavor you want. Make a few changes to what you put in it. Instead of the water it calls for, use milk. Instead of the oil that it calls for, use melted butter or margarine. If it is chocolate, add a tablespoon or two of cocoa powder and try buttermilk instead of regular milk. If it is a white cake (or yellow), add a little vanilla extract.
As for icing, use the stuff in the can already. Decorate it with the tubes of colored icing, the hardened candy like decorations, or not at all. Your friend will be very happy at the effort of a home baked cake...and that you remembered the birthday.
I make changes like this all of the time, and everyone swears that my cakes are homemade from scratch. They are not.Any easy recipe for a birthday cake???
Buy a choc cake, Angel Delight Chocolate Flavour, Bag Malteasers, cover cake in Angel Delight, decorate with Malteasers and candles.
One Coooooool Delicious Cake. Enjoy.
Good Luck
Lain.
Tops
go to the grocery store and buy one........:))) easiest
box mix. a little oil, a couple of eggs, a pan, mix it up, bake it for 20 minutes, when it cools, frost it, write happy birthday, and enjoy.
Ingredients
1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Directions
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling
Lemon Cake Filling
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
For the topping:
Cool White Whipped Cream Frosting
Prepare to whip one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon vanilla.
In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.
In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping鈥攄o not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)
Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.
Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.chooze and enjoy
Buy an Angel Food cake and frost it with cool whip that's been mixed in with Chocolate instant pudding. (make the pudding with 1/2 the milk required, then fold the pudding mixture in with cool whip) Wa-la! Happy Birthday cake! Yummmy
mail on my id or come to chat my email id is a_handsome_25@yahoo.com
Is there a easy simple recipe for angel food cake please?
Angel food cake is made from whipped egg whites, and there are no easy and simple recipes involving whipped egg whites. They require careful attention to temperature, and scrupulous cleaniless is imperative.
This is as simple as any recipe, though, and unlike the plastic foam they sell at the supermarket, this one is *moist*.
* 1 1/4 cups cake flour
* 1 3/4 cups white sugar
* 1/4 teaspoon salt
* 1 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.Is there a easy simple recipe for angel food cake please?
Read the back of the cake box.Is there a easy simple recipe for angel food cake please?
angel food cake
INGREDIENTS:
1 1/3 cups egg whites (takes approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
PREPARATION:
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
Fold flour mixture gently into batter until well incorporated.
Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.
Makes one 10-inch Angel Food Cake.
1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Angel Food Cake
Recipe courtesy Alton Brown
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
The easiest I can think of is to go to the store and buy one! Happy Shopping!
I get all my recipes from www.cooks.com
Try it you may like it :-)
This is as simple as any recipe, though, and unlike the plastic foam they sell at the supermarket, this one is *moist*.
* 1 1/4 cups cake flour
* 1 3/4 cups white sugar
* 1/4 teaspoon salt
* 1 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.Is there a easy simple recipe for angel food cake please?
Read the back of the cake box.Is there a easy simple recipe for angel food cake please?
angel food cake
INGREDIENTS:
1 1/3 cups egg whites (takes approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
PREPARATION:
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
Fold flour mixture gently into batter until well incorporated.
Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.
Makes one 10-inch Angel Food Cake.
1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Angel Food Cake
Recipe courtesy Alton Brown
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
The easiest I can think of is to go to the store and buy one! Happy Shopping!
I get all my recipes from www.cooks.com
Try it you may like it :-)
I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
INGREDIENTS
1 cup confectioners' sugar
1/4 cup shortening
1-1/2 teaspoons water
1/4 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
You don't need to make it yourself. Justuy a ready-made tube at the supermarket in the baking aisle. They have assorted colors -- including white.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
sugar and unsalted butter, oh and some vanilla extract (but be careful because that could change the color).
go get one of the icing tubes at the grocery store for such a small decoration job
Start off with some cream cheese, a couple ounces. Then add 1-2 tablespoon of butter. The cream cheese and butter needs to be room temperature and then mix them together. Now, slowly blend confectionate sugar into the mix and add one teaspoon of vanilla extract. The amount of cream cheese, butter and confectionate sugar depends on how much icing you need. Play it by sight.
I use this recipe to frost my cake. It's delicious on chocolate cake. For a 9 x 13 cake, I would use 8 oz of cream cheese, half a stick of butter, one tablespoon of vanilla extract and 3 cups of confectionate sugar.
check out allrecipes.com
Powdered sugar and few drops of water... You could add a bit of Crisco, but not too much. It's so much easier to get a tube and be done with it. They also come with tips, so you can write really pretty with them.
Hope this helps.
1 cup confectioners' sugar
1/4 cup shortening
1-1/2 teaspoons water
1/4 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
You don't need to make it yourself. Justuy a ready-made tube at the supermarket in the baking aisle. They have assorted colors -- including white.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
sugar and unsalted butter, oh and some vanilla extract (but be careful because that could change the color).
go get one of the icing tubes at the grocery store for such a small decoration job
Start off with some cream cheese, a couple ounces. Then add 1-2 tablespoon of butter. The cream cheese and butter needs to be room temperature and then mix them together. Now, slowly blend confectionate sugar into the mix and add one teaspoon of vanilla extract. The amount of cream cheese, butter and confectionate sugar depends on how much icing you need. Play it by sight.
I use this recipe to frost my cake. It's delicious on chocolate cake. For a 9 x 13 cake, I would use 8 oz of cream cheese, half a stick of butter, one tablespoon of vanilla extract and 3 cups of confectionate sugar.
check out allrecipes.com
Powdered sugar and few drops of water... You could add a bit of Crisco, but not too much. It's so much easier to get a tube and be done with it. They also come with tips, so you can write really pretty with them.
Hope this helps.
Recipe for Chocolate cake?
Can any1 give me the recipe for Chocolate cake without EGGSRecipe for Chocolate cake?
Welfare Cake
';This cake is so moist that you would swear it was from a box!';
Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.Recipe for Chocolate cake?
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
This site has great recipes without eggs..
www.ochef.com
Hope this helps
PHIL M
I don't know if this is what you are after, but this one is so good.
Better Than Sex Cake
Mix together:
1 cup flour
!/2 cup Chopped nuts
1 stick of butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes
Mix together
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on ';cooled'; 1st layer
Mix together
6 ounces instant chocolate pudding
3 cups cold milk
Beat until thick, spread on 2nd layer
Spread cool whip over pudding, covering all
Grate a chocolate bar over top of cool whip
Sprinkle with nuts if desired
KEEP IN ICE BOX
Chocolate Fudge Cake
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup vegetable oil
2 cups cold water
2 tbsp vinegar
1-2 tsp of cinnamon or instant espresso *Optional*
Preheat oven to 350 degrees. Combine all dry ingredients well in a large bowl. Mix in all wet ingredients. Pour batter into a greased Bundt pan and bake until done in the center (About 50-60 minutes)
This is absolutely the most moist cake I have ever had...all my friends rave about it.
Welfare Cake
';This cake is so moist that you would swear it was from a box!';
Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.Recipe for Chocolate cake?
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
This site has great recipes without eggs..
www.ochef.com
Hope this helps
PHIL M
I don't know if this is what you are after, but this one is so good.
Better Than Sex Cake
Mix together:
1 cup flour
!/2 cup Chopped nuts
1 stick of butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes
Mix together
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on ';cooled'; 1st layer
Mix together
6 ounces instant chocolate pudding
3 cups cold milk
Beat until thick, spread on 2nd layer
Spread cool whip over pudding, covering all
Grate a chocolate bar over top of cool whip
Sprinkle with nuts if desired
KEEP IN ICE BOX
Chocolate Fudge Cake
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup vegetable oil
2 cups cold water
2 tbsp vinegar
1-2 tsp of cinnamon or instant espresso *Optional*
Preheat oven to 350 degrees. Combine all dry ingredients well in a large bowl. Mix in all wet ingredients. Pour batter into a greased Bundt pan and bake until done in the center (About 50-60 minutes)
This is absolutely the most moist cake I have ever had...all my friends rave about it.
Jello cake or pie recipe with whip cream?
i need the recipe to this i used to eat this jello mold or was young all i remeber is it had a graham cracker crust bottom and the jello was cute up into squares mixed in with whip cream please help!!!Jello cake or pie recipe with whip cream?
Crown Jewel Dessert
1 4 serving size package lime Jello
1 4 serving size package orange Jello
2 4 serving size packages strawberry Jello
4 cups boiling water
2 cups cold water
1 8 ounce tub Cool Whip whipped topping, thawed
Prepare lime orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until firm. Cut into 1/2 inch cubes; measure 1 cup of each flavor. Stir remaining 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in remaining cold water. Refrigerate about 45 minutes or until slightly thickened. Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 inch by 5 inch pan. Refrigerate 4 hours or overnight until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. 16 servings.
*before you unmold the recipe you may add a crust of graham cracker crumbs mixed with enough melted butter to hold them togetherJello cake or pie recipe with whip cream?
I've given you the link to Jello recipes below at Kraft Foods. They have LOTS of recipes. If you can't find the one you're remembering, I'm sure you'll find one to enjoy.
Happy memories!
Crown Jewel Dessert
1 4 serving size package lime Jello
1 4 serving size package orange Jello
2 4 serving size packages strawberry Jello
4 cups boiling water
2 cups cold water
1 8 ounce tub Cool Whip whipped topping, thawed
Prepare lime orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until firm. Cut into 1/2 inch cubes; measure 1 cup of each flavor. Stir remaining 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in remaining cold water. Refrigerate about 45 minutes or until slightly thickened. Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 inch by 5 inch pan. Refrigerate 4 hours or overnight until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. 16 servings.
*before you unmold the recipe you may add a crust of graham cracker crumbs mixed with enough melted butter to hold them togetherJello cake or pie recipe with whip cream?
I've given you the link to Jello recipes below at Kraft Foods. They have LOTS of recipes. If you can't find the one you're remembering, I'm sure you'll find one to enjoy.
Happy memories!
The recipe to a red velvet cake?
Red velvet cake recipes
Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Cream Cheese Frosting makes this cake even better!!The recipe to a red velvet cake?
this is the recipe to Cake Man Raven's red velvet cake.
http://www.cakemanraven.com/recipe.htm
a lot of people (newspapers, etc) have rated cake man raven as the best red velvet cake in new york city. it's the cake that a lot of celebrities go and buy.
Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.
Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.
Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.
Bake @ 350 degrees for 20-30 minutes.
Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.
Serves 10-12The recipe to a red velvet cake?
Cake
1 box Betty Crocker庐 SuperMoist庐 German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened baking cocoa
Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
1. Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.
or from scratch
Ravishing Red Velvet Cake
Submitted by: Julie Dugas
Rated: 4 out of 5 by 56 members Yields: 12 servings
';Quick and easy red velvet cake.';
INGREDIENTS:
1/2 cup shortening
1 teaspoon butter flavored
extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened
cocoa powder
1 cup buttermilk
1 teaspoon salt 2 1/2 cups sifted all-purpose
flour
1 tablespoon distilled white
vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream
cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.
2. Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.
3. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.
4. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.
5. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Cream Cheese Frosting makes this cake even better!!The recipe to a red velvet cake?
this is the recipe to Cake Man Raven's red velvet cake.
http://www.cakemanraven.com/recipe.htm
a lot of people (newspapers, etc) have rated cake man raven as the best red velvet cake in new york city. it's the cake that a lot of celebrities go and buy.
Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.
Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.
Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.
Bake @ 350 degrees for 20-30 minutes.
Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.
Serves 10-12The recipe to a red velvet cake?
Cake
1 box Betty Crocker庐 SuperMoist庐 German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened baking cocoa
Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
1. Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.
or from scratch
Ravishing Red Velvet Cake
Submitted by: Julie Dugas
Rated: 4 out of 5 by 56 members Yields: 12 servings
';Quick and easy red velvet cake.';
INGREDIENTS:
1/2 cup shortening
1 teaspoon butter flavored
extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened
cocoa powder
1 cup buttermilk
1 teaspoon salt 2 1/2 cups sifted all-purpose
flour
1 tablespoon distilled white
vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream
cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.
2. Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.
3. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.
4. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.
5. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
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