As long as you can make yourself laugh, You won't have to rely on other muppet's talking about custard
cream cup cakes!?
Not exact matches
1 Giant - sized Sara Lee pound
cake, cold but not frozen 3 Klondike chocolate covered ice
cream bars 12 - 16 egg whites 1 teaspoon
cream of tartar 1
cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of raspberry jam 1 8 - ounce jar of chocolate fudge sauce
I love coffee
cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to
cake it is so good to make to have for breakfast or brunch to have with that
cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour
Cream Coffee
Cake that is such fun and is delicious to
Cake that is such fun and is delicious to make
Just like this Banana Bread, and this Blueberry Breakfast
Cake, these cranberry
cream cheese pastries go perfectly with your morning
cup of coffee or tea.
for the
cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Use SweetPerfection,
cup for
cup, in all your favorite recipes for
cake, cookies and ice
cream.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block
cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of
cake
for the
cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour
cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
While the
cake is cooling, beat the
cream cheese, 1
cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.
Filed Under: Archives, Butterscotch,
Cake, Chocolate, Chocolate, coffee, Cream Cheese, Holiday, Ingredient, No Bake Recipes, Recipes, Whipped Cream Tagged With: best k cup flavors, coffee desserts, how to make iced coffee, icebox cake recipe, no bake oreo dessert, oreo des
Cake, Chocolate, Chocolate, coffee,
Cream Cheese, Holiday, Ingredient, No Bake Recipes, Recipes, Whipped
Cream Tagged With: best k
cup flavors, coffee desserts, how to make iced coffee, icebox
cake recipe, no bake oreo dessert, oreo des
cake recipe, no bake oreo dessert, oreo dessert
To Heidi regarding making the
cake denser: Leave out the whipping
cream and use 1
cup of the sour
cream and add 2 egg yokes.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour
cream [I used nonfat yogurt]
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
Make sure you have some vanilla ice
cream or a
cup of coffee on hand to go with this
cake or you won't make it.
Banana Nut
Cake 2
cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana
cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed bananas (about 3 large) 3/4
cup chopped peanuts
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1
cup (140g)
cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1
cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
Frosting: 250g each ricotta and
cream cheese OR cashew / coconut
cream for vegan 1 finely zested orange 1/3
cup maple syrup For the
Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.
For the Yellow
Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (light or regular), room tempera
Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4
cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (light or regular), room tempera
cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1
cup butter, softened to room temperature 1 3/4
cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2
cup milk (1 % or above), room temperature 1/2
cup sour
cream (light or regular), room temperature
Chocolate stout
cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350
cake slightly adapted from the delicious Feast: Food to Celebrate Life
Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350
Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
1
cup all purpose flour 1
cup cake flour 1
cup dark Dutch cocoa powder 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2
cup vegetable oil 2 large eggs, room temp 2 tsp vanilla extract 1
cup sour
cream 1
cup coffee, room temperature 3.5 ounce dark chocolate bar, grated
makes 15
cups (enough to frost and fill approximately three 8 ″ round
cakes) This is more than enough for the
cream puff cupcakes.
For the Vanilla Frosting: (Makes 4 1/2
cups — enough for one layer
cake) 1
cup (2 sticks) unsalted butter, softened 3 - 4
cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy
cream, or half - and - half
Lemon Strawberry Shortcake
Cake: 5 eggs 1/3
cup Anthony's Coconut Oil, melted 1/3
cup Anthony's Coconut Sugar 1/3
cup maple syrup 1/2
cup lemon juice 1/2
cup Anthony's Coconut Flour 1
cup Anthony's Brown Rice Flour 1/2
cup Anthony's Tapioca Starch Pinch salt 1/3 teaspoon baking soda Topping: 1/2
cup coconut
cream...
Filed Under:
Cakes / Cupcakes, Desserts Tagged With: caramel, dessert, hot fudge, ice
cream, marshmallow
cream, peanut butter, peanut butter
cups, whipped
cream
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
1
cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this) 1/3
cup vegetable oil 2 1/2
cups granulated sugar 3
cups sifted
cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon salt 1
cup sour
cream, room temperature 2 tablespoons pure vanilla extract
Spread 1/8 -1 / 4
cup of the pastry
cream onto the banana
cake; place one of the almond dacquoise layers on top and spread with another 1/8
cup pastry
cream.
3 oz
cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2
cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
- While the
cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the
cake very slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before glazing decoratively with the Sour
Cream Drizzle, and garnishing with chopped walnuts, if desired.
Lemon - poppy seed
cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
cake with vanilla -
cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer
Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
Cake: 3
cups (420g)
cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350
cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml) water Vanilla
cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz)
cream cheese, room temperature 1
cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Drunken Peaches N
Cream Cake Yields: 4 - 4 ″ circular cakes Ingredients: For the cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla puddin
Cake Yields: 4 - 4 ″ circular
cakes Ingredients: For the
cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla puddin
cake: 1/2
cup unsalted butter, softened 1
cup granulated sugar 1/4
cup instant vanilla pudding...
Let's start baking... Decadent Chocolate
Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the
cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour
cream 4 large egg whites, room temperature
Ingredients
Cake: Frosting: 8 oz
cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2
cups of confectioners» sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350 °F.
Carrot
cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan nuts 1/2
cup (80g) sultanas
cream cheese frosting 250g
cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Also a scoop of ice
cream really complemented the
cake, but if you don't have ice
cream then grab a glass of milk or
cup of coffee.
photo: delallo.com Italian Chocolate
Cream Cake Ingredients:
Cake: 1/2
cup butter 1/2
cup shortening 2
cups white sugar...
My mom's sour
cream coffee
cake 1 stick butter 1 c. sugar 1.5 c. flour 1 tsp soda, mixed with 1
cup sour
cream 1.5 tsp baking powder 2 eggs 1tbls vanilla cinnamon sugar and mini choc.
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD
CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2
cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces
cream cheese (softened)
ingredients
CAKE BARS: 1 and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour
cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray FILLING: 3/4
cup milk (chilled) 2 tablespoons cornstarch 1/2
cup unsalted butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1
cup unsalted butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
ingredients NEAPOLITAN ICE
CREAM SANDWICH
CAKE cooking spray (for greasing) 6 3.5 - ounces Neopolitan flavored ice
cream sandwiches 2
cups frozen whipped topping 1
cup whipped peanut butter 1/4
cup pecans (toasted, roughly chopped) 1/2
cup semi-sweet mini chocolate chips (divided)
Cake: 1/2
cup sour
cream (not fat free), room temperature 1/2
cup milk (not skim or fat free), room temperature 2
cups all - purpose flour 1/4
cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2
cup unsalted butter, softened to room temperature 8 ounces marzipan (about 3/4
cup) 1 1/4
cup granulated sugar 5 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 teaspoon pure almond extract *
1 1/2 packages of 1/3 less fat
cream cheese at room temperature 2 1/3
cups of powdered sugar, I use 1 3/4
cups 1 tablespoon coconut extract 1
cup coconut chips to decorate
cake, you can also use chopped nuts instead to decorate
Silver poppy seed
cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle
Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
Cake: 2 1/4
cups (315g)
cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy
cream, whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Skip to Next Recipe Ingredients Nutrition 2
cups brown sugar, firmly packed (I use dark brown) 2
cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2
cup cold butter, roughly chopped 1 teaspoon baking soda 1
cup milk (or you can substitute sour
cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2
cup walnuts or 1⁄2
cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg
Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4
cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2
cup Let's Do Organic,
Creamed Coconut 3 Tablespoons water To make the
cake: 1.
Crush 1/4 of the Oreos roughly and mix with 1/3 — 3/4
cup of the buttercream to make cookies and
cream filling for the center of the
cake.
Set a 1/3 of a
cup of cookies and
cream buttercream aside, then use the rest to frost the top and sides of your
cake.
For
cake Butter for greasing dish 1-1/2
cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs at room temperature 1
cup granulated sugar 2 teaspoons vanilla extract 1/2
cup whole milk at room temperature 1-1/2
cups heavy
cream One 12 - ounce can evaporated milk 1 medium cinnamon stick 2 whole cloves One 14 - ounce can sweetened condensed milk 1/2 teaspoon ground cinnamon
Place
cake layer on work surface; spread with 1/2
cup marmalade, then remaining mascarpone
cream.