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!
Preheat oven to 350F and line cookie sheets with parchment.
In a large bowl whip together margarine and icing sugar. Stir in vanilla until blended. Add flour and mix to form dough.
Roll dough into balls and lay on cookie sheet, press with a fork. Bake until golden brown (6-8 minutes maybe?).
In a bowl beat egg,sugar,vanilla and shortening with the
ater overnight.
Sift the icing sugar into a large bowl and
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.
Put butter, golden syrup, sugar and cocoa in a big
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.
hocolate chips, butter, 2 cups icing sugar and eggs; whisking over very
bout the size of a sugar cube.
Sift the flour
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.
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.
hites with 6 tbsp of sugar until they hold a soft
let thaw before continuing.).
Icing: In bowl, beat cream cheese
alt into a bowl. Add sugar, carrot and nuts. Make a
re mixing, put 150g caster sugar & 50g water in small saucepan
Cream the butter.
Add grated orange zest and salt.
Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
Beat well after each addition.
Add a little more orange juice if required.
Beat until creamy and easy to spread.
o cool.
Icing the Cake: Sift the icing sugar into a small
/4 cup of the icing sugar until finely ground.
Blend
Combine all of the ingredients (except the icing ingredients) in a bowl and mix well.
Press mixture firmly into a greased 19cmx29cm (or thereabouts) rectangular slice pan.
Bake in a 350 degree F (180 degree C) oven for 20 minutes.
Whilst baking make the icing by sifting together the icing sugar and cocoa.
Stir in the butter and enough milk to make it spreadable.
Remove the slice from the oven and spread with the icing while still hot.
Cool in pan.
Cut into bars or squares to serve.
lour 1-1/4 cups sugar, baking powder and salt.