Sentences with phrase «of light cake»

Remove medium - colored cake from pan, peel away parchment paper, and place on top of light cake.

These muffins have a very unique texture, closely resembling a bread instead of a light cake.

Not exact matches

«Making angel food cake is one of the great acts of culinary faith», but with strawberries in a light syrup faith is rewarded (it usually is not).

Last February's Amstel Light Burger Bash included fireworks and an 850 - pound cake in celebration of its 10th anniversary.

Tender, chocolatey, and kissed with honey and the lightest hint of spice — this cake is queenly.

Three recipes - Aged (aka Traditional Medium Fruitcake, not dark, not light: medium), Ageless (aka Fruited Tea Brack - no aging required, low end, a lovely tea cake and New Age (aka Golden Apricot Pecan Fruit Cake - good aged or not - for candied fruit loathers - bound together with a lashing of Triple Sec of Cointrecake and New Age (aka Golden Apricot Pecan Fruit Cake - good aged or not - for candied fruit loathers - bound together with a lashing of Triple Sec of CointreCake - good aged or not - for candied fruit loathers - bound together with a lashing of Triple Sec of Cointreau).

Retro Southern Tea Room Caramel Cake A golden crumbed cake, that is moist but not too heavy (nor too light) finished in a retro glaze / frosting of brown sugar and butCake A golden crumbed cake, that is moist but not too heavy (nor too light) finished in a retro glaze / frosting of brown sugar and butcake, that is moist but not too heavy (nor too light) finished in a retro glaze / frosting of brown sugar and butter.

Here is a (lighter) version of a cake most Russian cooks have up their sleeve — Ant Hill — named for its appearance, fairly simple to make, and out of this world delicious.

The texture of this cake is so light and silky, it just about melts in your mouth!

This classic cinnamon coffee cake has it all — a deliciously light, sweet, moist cake topped with loads of cinnamon -LSB-...]

White chocolate coconut raspberry mousse cake - light, delicate, and festive, this no - bake cake is super indulgent, with layers of raspberry mascarpone cheese, and white chocolate coconut mousse on top.

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

I think next time I will double the baking powder and even add 1/2 tsp of baking soda, which should make the cake a little lighter.

Incredibly light and buttery sponge cake topped with a fruity streusel — the bright tartness of the rhubarb is perfectly balanced by the rich brown sugar.

A light, moist, flavourful carrot cake from the Swiss canton of Aargau, which contains no oil or butter, and no flour.

And the crumb of the cake looks so soft and light.

Recently, this memory has become the subject of a bit of friendly debate between my mom and I. I remember the cake being served in a 9 ″ x 13 ″ pan with a light frosting.

And I've got the perfect cake to celebrate this time of year.This Easter Lemon Cake is made up of a light vegan lemon sponge, frosted with lemon buttercream and topped with colourful egg decoraticake to celebrate this time of year.This Easter Lemon Cake is made up of a light vegan lemon sponge, frosted with lemon buttercream and topped with colourful egg decoratiCake is made up of a light vegan lemon sponge, frosted with lemon buttercream and topped with colourful egg decorations.

So for this cake, I decided to go with a light and fluffy whipped topping with the slightest hint of lemon.

I remember getting excited when we would arrive and I'd see a big old pan of that beloved cake, which was the loveliest color of light green and had tiny bits of pistachio adding the most delightful crunch.

This cake is fantastically chocolate and the frosting is light and airy, plus a special treat of candy bars surprises you in the middle.

What is the most amazing fact about this cake is its» simplicity and light, gentle and delicate balance of ricotta and lemon zest.

My mom, on the other hand, swears that it was a Bundt cake that was never frosted, although a light dusting of powdered sugar was generally a welcome addition.

I don't mean to make light of your situation (with the power being out and all) but just trying to imagine you sitting there in the dark with a candle and a huge cake typing away just made my morning.

I made this in a cake tin, not a loaf tin, and with dark brown sugar instead of light.

This Pear Clafouti is one of the simplest desserts you can make, and it's a lighter option that brings fruit and cake together.

Light and delicious strawberry shortcake parfaits — layers of fluffy cake, creamy pudding, and fresh strawberries served in hand - held portions.

Gluten free sponge cake is a light and airy treat that I think of almost like a blank gluten free cake canvas.

A light summer cake with a citrus touch, this iced peach pie cake combines an easy one - bowl cake with a can of peach pie filling.

Now one of the ways you make a cake lighter in traditional baking is to use cake flour.

The best part about this teacake is that it's wonderfully moist without being too dense — a surprisingly light cake contrasted with rich chunks of chocolate in every bite.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

and the point of a foam cake, in this case a génoise, is to whip the snot out of the eggs and sugar, creating the most air bubbles and volume to have a light, delicate cake.

Their red color adds a lot of pizzazz to this cake, but the sweetness and freshness of the berries also help balance out the deep, dark brownie layers and the whipped cream keeps everything light and not too rich.

Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes).

This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don't want the heavier sweets.

Frost the top of the cake with the light brown buttercream.

It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.

my B.I.L. is a photographer and i had him take shots of cake once and i was like, what time do you want to do this, what time is the best light here, and he was like, i can shoot in any light, let's do this.

These light, cake - like ricotta cookies are made are flavored with a bit of limoncello liqueur and are an all - time favorite for the holidays.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I am always looking for recipes to put them to use without the the classic pairing of egg - whites to refined sugar (like a light angel cake, or crispy meringue).

The classic caramel cake recipe has a moist yet slightly dense (but still light) yellow butter cake that isn't too sweet because the caramel icing is the trust star of the party.

Pairing a light frosting like whipped cream with a dense pumpkin cake actually works incredibly well, in spite of the fact that you usually see pumpkin cake with thick cream cheese icing.

Hi Shaleenee, you can use regular flour but it won't be as light of a cake recipe.

The top layer has a texture between a light sponge cake and a meringue and the pudding layer on the bottom is more of a sauce that thickens to a pudding texture as it cools.

This is a very light cake, but one that will still satisfy the sweet tooth in all of us.

Banana Pudding Ice Cream Cake by Feast + West Strawberry Beer Floats by bethcakes Cherry Cheesecake Dessert by The Little Blonde Baker Light Berry Angel Food Cake by The Creative Bite Lemon Cream Tarts with Berries by Girl Heart Food Fresh Strawberry Muffins by Spiced Lemon Pie Sundae by Flavours & Frosting Strawberry Lemon Shortcakes by Dash of Herbs Grasshopper Pie by 2 Cookin» Mamas Berry Mango Smoothie Pops by HÄLSA Nutrition Mixed Berry Vanilla Bean Cake by Cake «n Knife No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is Coconut Blueberry & Vodka Ice Pops by Nik Snacks Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks Cherry & Rhubarb Tart by Crepes of Wrath

this cake (in my opinion) is the perfect amount of sweet / tart that invites you to eat it with breakfast, as a afternoon treat, or perhaps as a light dessert.

I love those cupcakes, but my favorite chocolate cupcakes are just a tad lighter — still really moist, but more reminiscent of an actual cake, rather than the brownie cupcakes which are dense, almost more like an actual piece of fudge or a thick brownie.