hen touched. Let cool.
Easy Icing:. Beat cream cheese and butter
Combine all ingredients.
Pour into buttered/floured loaf pan and cleaned out pumpkin can.
Fill both no more than 2/3 full.
Pans will overflow when cooking if you fill too full.
Bake at 350 degrees for roughly 1 hour and 15 mins.
When cooled top with icing (the secret ingredient).
Whip Nutriwhip as directed.
Fold in icing sugar and beat until smooth.
Add color.
(you can use liquid food coloring but you may need to add more icing sugar depending on how much you add.) Use on your favorite cake.
Especially great on birthday cakes!
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
erving dish and sprinkle some icing sugar on it.Donot spread
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
ool, and ice with chocolate icing while still warm. (if you
o cool completely before icing.
For the icing, place the sour
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
e filled.
For the icing: Melt chocolate and butter over
hocolate chips, butter, 2 cups icing sugar and eggs; whisking over
ooled down enough that the icing won't melt, (it does
Grease a 19cm x 29cm slice pan and line with baking paper.
Sift flour into a large bowl; stir in sugar and coconut.
Make a well in the centre.
Add combined butter, eggs and milk; mix well.
Pour into prepared pan.
Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
Stand slice in pan for 5 mins; cool on wire rack.
Serve slice warm or cold, cut into squares.
Dust with extra icing sugar.
Decorate with berries if you wish.
ire rack.
For the icing, combine powdered sugar and 1
br>Meanwhile, to make the icing, sift powdered sugar into a
Grease Easy Bake Oven pan.
In a bowl, mix all ingredients together until smooth.
Spread mixture into pan.
Bake 5 minutes.
(It will appear undercooked).
Cool completely.
Eat!
Grease 15cm x 25cm loaf pan or 24cm round cake tin.
Combine ingredients in a large bowl, stir well. Pour mixture into pan.
Bake in moderate (180C) oven ~1 hour.
Stand cake 5 minutes, turn onto wire rack to cool.
Frosting.
Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
Spread cake with frosting.
Grease Easy Bake pan.
In a bowl, mix all ingredients, except glaze, until smooth.
Spread mixture in pan.
Bake 12 minutes.
Cool.
Mix glaze ingredients together until smooth.
Spread on cooled brownies.
Let stand 2 minutes.
Cut into mini wedges and serve.