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!
Monday, November 21, 2011
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.
Looking for the recipe for Spumoni cake?
has 3 layers 1 white 1 red 1 green that is pistachio flavored the red maybe cherry not sureLooking for the recipe for Spumoni cake?
This is a real easy one...but it is VERY good!
SPUMONI CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
1 (8 oz.) sour cream
1 small pkg. instant vanilla pudding
1/2 c. walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
2 oz. unsweetened chocolate melted
Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat together 2 minutes at medium speed. Divide batter into 3 bowls. To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries and red food coloring. To bowl 3 add melted chocolate. Mix each well. Pour green batter into well greased tube or bundt pan, then add pink batter, then chocolate. Do Not Swirl. Bake at 350 degrees for 50 to 60 minutes. Cool, then turn out on cake plate with green layer on top.
CHOCOLATE GLAZE:
1 c. confectioners sugar
2 oz. unsweetened chocolate melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Combine all ingredients and drizzle over cake.
The link below will take you to several more Spumoni Cake recipes:Looking for the recipe for Spumoni cake?
Spumoni Cake
1 cake 1录 hours 30 min prep
1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)
Divide batter equally into 3 bowls.
Bowl#1: add nuts, extract and 6 drops green food coloring.
Bowl#2: add cherries and 6 drops red food coloring.
Bowl#3: add melted chocolate.
Grease a tube pan.
Layer green, then red, then chocolate in pan.
Bake at 350 degrees for 45 minutes.
Sprinkle with powdered sugar when cool.
here you go...
Spumoni Cake
1 box yellow cake mix
4 eggs
3/4 C. vegetable oil
8 oz. sour cream
1 small box instant vanilla pudding
Green food coloring
1 C. chopped nuts
Red food coloring
1/2 C. drained and quartered maraschino cherries
2 oz. melted unsweetened chocolate
1/2 t. almond extract
Mix the first five ingredients well and divide among 3 bowls.
Into the first bowl put green food coloring and 1 cup chopped nuts.
Into the second bowl put red food coloring and 1/2 cup drained and quartered maraschino cherries.
Into the third bowl put 2 ounces melted unsweetened chocolate and 1/2 teaspoon almond extract.
Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate.
Bake at 350潞F for 55 minutes.
Drizzle with your favorite icing.everyday minerals
This is a real easy one...but it is VERY good!
SPUMONI CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
1 (8 oz.) sour cream
1 small pkg. instant vanilla pudding
1/2 c. walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
2 oz. unsweetened chocolate melted
Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat together 2 minutes at medium speed. Divide batter into 3 bowls. To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries and red food coloring. To bowl 3 add melted chocolate. Mix each well. Pour green batter into well greased tube or bundt pan, then add pink batter, then chocolate. Do Not Swirl. Bake at 350 degrees for 50 to 60 minutes. Cool, then turn out on cake plate with green layer on top.
CHOCOLATE GLAZE:
1 c. confectioners sugar
2 oz. unsweetened chocolate melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Combine all ingredients and drizzle over cake.
The link below will take you to several more Spumoni Cake recipes:Looking for the recipe for Spumoni cake?
Spumoni Cake
1 cake 1录 hours 30 min prep
1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)
Divide batter equally into 3 bowls.
Bowl#1: add nuts, extract and 6 drops green food coloring.
Bowl#2: add cherries and 6 drops red food coloring.
Bowl#3: add melted chocolate.
Grease a tube pan.
Layer green, then red, then chocolate in pan.
Bake at 350 degrees for 45 minutes.
Sprinkle with powdered sugar when cool.
here you go...
Spumoni Cake
1 box yellow cake mix
4 eggs
3/4 C. vegetable oil
8 oz. sour cream
1 small box instant vanilla pudding
Green food coloring
1 C. chopped nuts
Red food coloring
1/2 C. drained and quartered maraschino cherries
2 oz. melted unsweetened chocolate
1/2 t. almond extract
Mix the first five ingredients well and divide among 3 bowls.
Into the first bowl put green food coloring and 1 cup chopped nuts.
Into the second bowl put red food coloring and 1/2 cup drained and quartered maraschino cherries.
Into the third bowl put 2 ounces melted unsweetened chocolate and 1/2 teaspoon almond extract.
Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate.
Bake at 350潞F for 55 minutes.
Drizzle with your favorite icing.
I need pictures of a COFFE CUP CAKE???? and a recipe???
As the question says.
If you don't understand this is one example
http://www.anniebs.com/p7hg_img_1/fullsi鈥?/a>
I need lots of different pictures and a recipe please
Please dont say, just type it into google images, because that doesn't really help and is a waste of time
thanksI need pictures of a COFFE CUP CAKE???? and a recipe???
What could be nice is the following:
Make two round cakes. One large, one smaller.
use the smaller one to cut a shape of a handle. But frost the first cake in a color you'd like for your cup and on top, but in the middle (leaving a border of color) make the center brown like coffee. frost the ';handle'; in the same color as the cup and attach to side of cake using frosting and maybe a tooth pick or two.
with the extra cake just cut into small squares and coat with white frosting to imitate sugar cubes. Stack these on a smaller plate next to the coffee cup cake.
I'd use yellow cake mix but add instant espresso to it to give it that coffee flavor. Maybe a little Kahlua too.
Good Luck.....I need pictures of a COFFE CUP CAKE???? and a recipe???
Coffee Cupcakes
19 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
Whipped Cream Topping?
3/4 cup heavy cream
2 tablespoons sugar
1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick
Dutch Crumb Coffee Cake Recipe
4 cups unsifted flour
1 tsp baking powder
2/3 cup shortening
1/2 tsp salt
2 1/2 cups granulated sugar
1 tsp cinnamon
2 eggs beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut
Oven Temp ~ 350掳 Baking Time ~ 35 Min.
Pan Type ~ three 8 inch round pans
Preheat oven, grease and flour pans.
Blend first five ingredients together, and set aside one cup of this mixture as a topping base to use later. In a separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 prepared pans. Sprinkle topping equally on top of batter in all 3 pans. Bake.
found a picture on the net...
http://www.thecupcakecompany.eu/pictures/menu_coffee.jpg
What the heck is that? Is it edible or is that a real cup with paper sticking out of it. The picture doesn't help, sorry.
If you don't understand this is one example
http://www.anniebs.com/p7hg_img_1/fullsi鈥?/a>
I need lots of different pictures and a recipe please
Please dont say, just type it into google images, because that doesn't really help and is a waste of time
thanksI need pictures of a COFFE CUP CAKE???? and a recipe???
What could be nice is the following:
Make two round cakes. One large, one smaller.
use the smaller one to cut a shape of a handle. But frost the first cake in a color you'd like for your cup and on top, but in the middle (leaving a border of color) make the center brown like coffee. frost the ';handle'; in the same color as the cup and attach to side of cake using frosting and maybe a tooth pick or two.
with the extra cake just cut into small squares and coat with white frosting to imitate sugar cubes. Stack these on a smaller plate next to the coffee cup cake.
I'd use yellow cake mix but add instant espresso to it to give it that coffee flavor. Maybe a little Kahlua too.
Good Luck.....I need pictures of a COFFE CUP CAKE???? and a recipe???
Coffee Cupcakes
19 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
Whipped Cream Topping?
3/4 cup heavy cream
2 tablespoons sugar
1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick
Dutch Crumb Coffee Cake Recipe
4 cups unsifted flour
1 tsp baking powder
2/3 cup shortening
1/2 tsp salt
2 1/2 cups granulated sugar
1 tsp cinnamon
2 eggs beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut
Oven Temp ~ 350掳 Baking Time ~ 35 Min.
Pan Type ~ three 8 inch round pans
Preheat oven, grease and flour pans.
Blend first five ingredients together, and set aside one cup of this mixture as a topping base to use later. In a separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 prepared pans. Sprinkle topping equally on top of batter in all 3 pans. Bake.
found a picture on the net...
http://www.thecupcakecompany.eu/pictures/menu_coffee.jpg
What the heck is that? Is it edible or is that a real cup with paper sticking out of it. The picture doesn't help, sorry.
I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Please help. I need a Bakery Whipping Cream Recipe that is thick enough to frost a cake and that can hold up to make flowers and borders ect and that will hold up!I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Whipped Cream Frosting Recipe
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This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled ';pasteurized'; or ';ultra-pasteurized';. Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy ';whipping'; cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Whipped Cream:
1 cup (236 ml) heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened strawberry puree
Read more: ';Whipped Cream Frosting Recipe With Picture - Joyofbaking.com'; - http://www.joyofbaking.com/WhippedCreamF鈥?/a>I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
try adding lemon juice to whipping cream thats what I do or this recipe I found.
Ingredients
* Whipping Cream (heavy)
* Box of (Sugar Free) Instant Vanilla Pudding (my pref)
* Splenda or sugar is optional
Directions
1. I use one to two Table spoons of 'Instant sugar free vanilla pudding (Your choice of flavors) powder to one cup heavy whipping Cream while whipping. If I use a pint of cream, I use about 3 to 4 Tab. of powder.. over time you get the feeling of how stiff you want your cream (adjust to your preference)... if it is stiff enough, you can use the whipped cream as icing!! WaaLaa!!! Wonderful Whipped Cream. Another thing, in Germany they do not sweeten their cream, if the cream is really fresh, it will be sweet... I use Splenda to at times for a little more sweetness.
good luck
I suggest you use topping cream instead of whipping cream because it comes as it was, further more its color is pure white so that does not affect any colour you want to add in.
Try these 2 brands ';Richs'; or ';Pour N Whip';
Good luck1
Whipped Cream Frosting Recipe
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This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled ';pasteurized'; or ';ultra-pasteurized';. Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy ';whipping'; cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Whipped Cream:
1 cup (236 ml) heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened strawberry puree
Read more: ';Whipped Cream Frosting Recipe With Picture - Joyofbaking.com'; - http://www.joyofbaking.com/WhippedCreamF鈥?/a>I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
try adding lemon juice to whipping cream thats what I do or this recipe I found.
Ingredients
* Whipping Cream (heavy)
* Box of (Sugar Free) Instant Vanilla Pudding (my pref)
* Splenda or sugar is optional
Directions
1. I use one to two Table spoons of 'Instant sugar free vanilla pudding (Your choice of flavors) powder to one cup heavy whipping Cream while whipping. If I use a pint of cream, I use about 3 to 4 Tab. of powder.. over time you get the feeling of how stiff you want your cream (adjust to your preference)... if it is stiff enough, you can use the whipped cream as icing!! WaaLaa!!! Wonderful Whipped Cream. Another thing, in Germany they do not sweeten their cream, if the cream is really fresh, it will be sweet... I use Splenda to at times for a little more sweetness.
good luck
I suggest you use topping cream instead of whipping cream because it comes as it was, further more its color is pure white so that does not affect any colour you want to add in.
Try these 2 brands ';Richs'; or ';Pour N Whip';
Good luck1
Does this german chocolate cake recipe sound better than the last?
http://www.latimes.com/features/printedi鈥?/a>Does this german chocolate cake recipe sound better than the last?
Sure does. That's the recipe I've used since I started cooking. Tried and true.Does this german chocolate cake recipe sound better than the last?
honey, try this recipe
http://www.davidlebovitz.com/archives/20鈥?/a>
Don麓t know the last. But this one no --- has no whipped cream.
Greetings from Hamburg, Germany
yep sounds good
Sure does. That's the recipe I've used since I started cooking. Tried and true.Does this german chocolate cake recipe sound better than the last?
honey, try this recipe
http://www.davidlebovitz.com/archives/20鈥?/a>
Don麓t know the last. But this one no --- has no whipped cream.
Greetings from Hamburg, Germany
yep sounds good
Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
thanks alot if tou want to help....Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Simple tastey 10 minute microwave cake....
Get a box of devils food cake mix, and a tub of chocolate fudge icing (you will only use about 3/4 of this). Mix the batter up like it says on the box.
Spray Pam (baking spray) in a ';microwave safe fluted bundt pan'; fill about 3/4 of the way up with the batter. then open icing and add little scoops of the icing to the cake batter in random places and push it down into the batter. Bake this in microwave for 10 minutes. flip it over onto a big platter when you take it from the microwave and you will have a piping hot fudgey treat to serve your friends in just a matter of minutes!
Be careful the cake/filling is very hot...
you can also add chocolate chips or cherry pie filling just use your imagination for what you can add to this.
serve with whipped topping.Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Here it is
http://www.chocolate-playground.com/choc鈥?/a>
hello ! i,m giving you the best chocolate cake recepi , its swiss chocolate cake , ihave done many times at home and its just delicious , there wont be left anything form it in one hour . enjoy
bua
INGREDIENTS
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
1 1/4 cups evaporated milk
2 eggs
2 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon red food coloring
DIRECTIONS
Sift together flour, baking powder, soda, salt, and sugar.
Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
Frost with Chocolate Torte Frosting when completely cooled.
Simple tastey 10 minute microwave cake....
Get a box of devils food cake mix, and a tub of chocolate fudge icing (you will only use about 3/4 of this). Mix the batter up like it says on the box.
Spray Pam (baking spray) in a ';microwave safe fluted bundt pan'; fill about 3/4 of the way up with the batter. then open icing and add little scoops of the icing to the cake batter in random places and push it down into the batter. Bake this in microwave for 10 minutes. flip it over onto a big platter when you take it from the microwave and you will have a piping hot fudgey treat to serve your friends in just a matter of minutes!
Be careful the cake/filling is very hot...
you can also add chocolate chips or cherry pie filling just use your imagination for what you can add to this.
serve with whipped topping.Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Here it is
http://www.chocolate-playground.com/choc鈥?/a>
hello ! i,m giving you the best chocolate cake recepi , its swiss chocolate cake , ihave done many times at home and its just delicious , there wont be left anything form it in one hour . enjoy
bua
INGREDIENTS
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
1 1/4 cups evaporated milk
2 eggs
2 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon red food coloring
DIRECTIONS
Sift together flour, baking powder, soda, salt, and sugar.
Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
Frost with Chocolate Torte Frosting when completely cooled.
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