Sentences with phrase «cake icing texture»

If you want them to have a bit more of the German Chocolate Cake Icing texture, use shredded coconut instead but they're delicious either way.

Not exact matches

The cake has a bit of a spongy texture to it, and if you top it with a big scoop of vanilla ice cream and caramel syrup and let it sit about 10 mins, letting the ice cream melt into the cake a little....

Ice cream cake with three layers of different flavours and textures was the winner.

I'm truly not a cake person, as the texture of cake icing has to be «just» right.

Too much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too dry..

In a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan.

Once icing set on the cake, it will not have a granulated texture, it will be smooth like a chewy caramel.

I hand whisked it and it was smooth and exactly the right texture to ice my cake.

I've made this cake once before and it was great, but my icing was a little off in texture and appearance, I think because I don't have a standing mixer (did the best I could with my hand held one).

I preferred the one with the date icing and coconut — the coconut added awesome texture and made the bars resemble the flavors of a typical carrot cake.

I ended up adding 1/2 bag of milk chocolate chips, a splash more of cream & vanilla to get it «un» - bitter, so I probably changed the texture (trying it in ice cream cake tomorrow).

To me the date icing really made these vegan carrot cake bars — it gave the perfect amount of sweetness to the not super sweet bars, and I just love the combination of textures — the firm but tender bars with the silky smooth date icing was perfection.

The cake and icing are filled with natural peanut butter flavor and a crunchy texture, while the rich ganache layers provide just the right amount of chocolate in every bite.

Meanwhile, whisk together your icing ingredients with a little warm water until you have a slightly runny paste — the right texture to drizzle over your cake (s) once they have cooled down.

I made the cake without the icing because I have yummy yogurt to go with it and I love the fluffiness and texture of the cake.

The cake, by itself without icing, does have a different texture (what you describe as rubbery / spongy) than a normal cake with eggs, oil, butter, etc. more so if it is not cooked all the way through.

It takes on the denser texture of a cake bar, and the frosting tastes and feels like bakery icing.

Stabilizers like guar gum and xanthum gum are often used to recreate the texture of gluten in cakes, cookies, puddings and ice creams.

Their flavor and texture has been compared to plums or apricots, with spicy undertones, and you can use just the pulp or the entire fruit in puddings, pureed in ice creams, breads or cakes.

I think it was a texture thing, I love the hardness of the cake in an ice cream cake, and well there was ice cream in it so big win!

A lightly sweet cake with a biscuity texture, beautiful fresh summer fruits and ice cream.

It offers lessons on everything from a simple crab dish (with instructions on how to kill the crabs) to homemade tortillas and salsa («it was both satisfying and invigorating, full of textures and adventures, like childhood held in your hand») to an elegant white cake with white icing.

And I think the icing on the cake is the texture in the room.