Oh wow I love her outfit I can't believe it was only # 6 and I would definitely dig
into those cup cakes yummy!
Not exact matches
Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
Cake batter divided
into 2 — 6
cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
cake pans, covered in foil, stacked, 1
cup of water, 25 minutes pressure, naturally depressurize.
** 1 and 1/2
cups of
cake flour can be made by measuring 1 and 1/2
cups of all - purpose flour
into a bowl.
Divide the
cake batter
into 2 equal parts, almost 2
cups each.
I am going to make the
cake again and use 1 - 2
cups of blueberries and just fold them
into the batter, it should come out fine.
Frost two cupcakes
into a tower to make the small stump; put 1/3
cup frosting between each layer and also place a crumb coat on the
cake.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2
cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half
cup of bourbon); tuck
into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon
Cake.
Take 20 of your mini peanut butter
cups and gently press them
into the top of the
cake at regular initials.
The
cake pairs wonderfully with a good
cup of coffee or tea, and also make a great treat to take
into work to share with co-workers.
- 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.
3
cups all - purpose flour, plus more for work surface (420 gr) 3/4
cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut
into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4
cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4
cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
For the
cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(toasted and cut
into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
Spoon a portion of the batter (about 3/4
cup)
into your prepared
cake pans.
I did the mix as a slice the 1st time and the 2nd I rolled the mixture
into balls and then rolled them in desiccated coconut and presented them in the mini
cup cake papers.
Scoop the Pillsbury Funfetti Frosting
into a bowl, add 1/4 - 1/2
cup of Pillsbury Gluten Free Funfetti
Cake Mix from the second box and whip with electric beaters until smooth.
The
cake batter is poured
into the large
cups of a Texas - size muffin pan.
Stuff stacks
into greased
cup cake pan and bake for 11 - 14 minutes.
Let's not even get
into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The
Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.
Spread the
cake batter
into a prepared
cake pan, or drop about 1/2
cup of batter
into each cupcake liner.
One of the best beverages made
into a delicious handheld
cup of
cake.
Pour a
cup into this
cake batter then enjoy the rest while the
cake bakes.
Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut
into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Makes 12 cupcakes Prep Time: 30 minutes Bake Time: 35 minutes Adapted and modified from Kevin Chai — I Love Butter
Cake Too2 Ingredients: Brownie: 140g (5oz) Dark Chocolate (broken
into pieces) 50g (1/4
cup) Butter 50g (1/4
cup) Brown sugar 1 Egg 35g (1/4
cup) All purpose flour.
ingredients THAI FRIED SHRIMP
CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4
cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3
cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
1 can organic black beans rinsed or 1 1/2
cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix
into cakes
Upside down pear chocolate
cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake
cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1
cup (200g) superfine sugar 1/4
cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut
into 12 wedges (450g / 1 pound prepped)
Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake
Cake: 1/4
cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1
cup (140g) all purpose flour 1/3
cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2
cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round
cake cake pan.
Cake: 7 ounces good - quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut
into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
For the
Cake 1
cup stout 1
cup, 2 sticks unsalted butter — cut
into pieces 3/4
cup Dutch cocoa powder 2
cups flour 1 3/4
cups granulated sugar 1/2 tbsp.
I used cacao powder, and made 12 chocolate
cup cakes, while those were baking I threw in a bunch of shredded coconut
into remaining batter and had 8 more.
Pour batter
into prepared pan and bake for 40 - 50 minutes (about 30 minutes for a 6 -
cup bundt pan) or until a
cake tester inserted
into the center comes out clean.
For the
Cake: 4
cups (482 grams) all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 1/2
cups (340 grams) unsalted butter, cut
into small cubes, at room temperature 2 1/2
cups (496 grams) granulated sugar 2 eggs 4
cups (904 grams) unsweetened applesauce
Cake: 1/4
cup butter, softened 1/4
cup brown sugar 1/2
cup granulated sugar 1 tsp vanilla 1 egg 1/2
cup milk 240 grams ap flour (scant 2
cups) 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 tsp apple pie spice 2 tsp ground cardamom 1 granny smith apple, peeled / cored / sliced
into small chunks
For an ombre
cake like the one shown here, divide the frosting
into four bowls and add the hibiscus and beet powder as follows: Dark Pink: 3/4
cup frosting + 3/4 teaspoon beet powder + 1/2 teaspoon hibiscus powder - Medium Pink 1 1/2
cups frosting + 1 tablespoon hibiscus powder - Light Pink: 3/4
cup frosting + 3/4 teaspoon hibiscus powder - White: 2
cups frosting + 1/2 teaspoon hibiscus powder
To Decorate the
Cake Place ~ 3/4
cup of frosting
into two separate bowls (you'll have three bowls of frosting at this point, two with 3/4
cup, and one with the rest, which will be more than 3/4
cup).
An expansion of the company's range of caramel
cups, the latest addition is suitable for ice cream and other chilled and frozen desserts, as well as a topping or to be baked
into cakes, doughnuts and tray bakes.
If you only have a 10 -
cup fluted tube pan, reserve 2
cups cake batter before pouring remaining batter
into prepared tube pan.
Pour one
cup yellow
cake mix
into medium sized mixing bowl and set aside.
1/2
cup all - purpose flour 1 teaspoon ground cinnamon 1/2
cup firmly packed light brown sugar 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut
into 1 / 2 - inch pieces Double for crumb
cake muffins
Polka - Dot Carrot
Cake: Mix 1/2
cup soaked raisins
into the batter.
Nutty Carrot
Cake: Mix 1/2
cup chopped dry walnuts
into the batter.
Cake Ingredients 4 large eggs, room temperature 1/2 cup whole milk, room temperature 2 tsp vanilla extract 1 3/4 cups cake flour 1 1/2 cups granulated sugar 2 tsp baking powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and soft
Cake Ingredients 4 large eggs, room temperature 1/2
cup whole milk, room temperature 2 tsp vanilla extract 1 3/4
cups cake flour 1 1/2 cups granulated sugar 2 tsp baking powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and soft
cake flour 1 1/2
cups granulated sugar 2 tsp baking powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted butter, cut
into 16 pieces and softened
Black Tea
Cake with Honey Buttercream is a cup of tea turned into a slice of c
Cake with Honey Buttercream is a
cup of tea turned
into a slice of
cakecake.
I made the
cake, mushed it with raspberry jam, and dropped cookie dough scoops of that
into mini silicone muffin
cups that I'd put the melted chocolate chips
into.
Two eggs and a half -
cup oil were added to boxed
cake mix to form dough that was rolled
into cookies.
1
cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla 1 loaf pound
cake, cut
into cubes 2
cups chopped strawberries
How can someone knowingly put 1/2 a
cup of sugar
into ONE
CAKE and then eat it?
Pour mixture
into the
cake tin reserving about 1/3
cup then freeze.
Scoop out 1/4
cup of the mixture and shape
into a
cake, about 3/4 inch thick.
For
Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degr
Cake: 2 1/4
cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degr
cake flour (9 ounces) 1
cup whole milk, at room temperature 6 large egg whites (3/4
cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4
cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2
cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut
into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow
Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degr
Cake For
Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degr
Cake: 2 1/4
cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degr
cake flour (9 ounces) 1
cup whole milk, at room temperature 6 large egg whites (3/4
cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4
cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2
cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut
into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.