ool. Garnish with wintry-white icing.
To make icing, stir together all
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
anilla.
Beat butter and white sugar together in a large
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.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
I use canned cream cheese icing, Don't forget that if
immed baking sheet.
Combine white sugar, 1 cup butter, 8
emove from basin.
Divide white icing into 3 equal portions. Wearing
rost with the Creamy Icing.
Easy Creamy Icing: Mix until smooth and
Bake cupcakes; cool and ice with yellow icing (white icing with 3 to 4 drops of yellow food coloring; stir).
Place one marshmallow on center top.
Dip bugle in red icing and place on top of marshmallow.
Make a ball of red icing and mold on the pointed end of the bugle.
Arrange 8 Good-N-Plenty around the marshmallow on top of the cake (alternate colors).
Dip toothpick in food coloring and draw a face on the marshmallow (like +'s).
Preheat oven to 425\u00b0.
Lightly grease a 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle about 1/4-inch thick.
Sprinkle evenly over dough.
Roll up, jelly roll fashion, beginning with long side.
Slice into 1/2-inch slices. Place slices into prepared pan.
Bake 18 to 20 minutes.
Drizzle with icing.
Sieve icing sugar.
Keep aside.
Place water in a double boiler.
Sprinkle gelatin and keep stirring.
Add glycerin and liquid glucose to the gelatin.
Stir well.
Make a well in the icing sugar.
Pour the mixture in the centre.
Add egg white.
Knead to form a soft dough.
Store in an airtight container.
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
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.
Mix powdered sugar and vanilla.
Add milk teaspoon by teaspoon until desired consistency.
Dash salt.
Note: Do NOT pour in the milk.
Trust me.
Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
(If you are icing everything in your home, then go right ahead).
br>Fold half of egg white mixture into batter using metal
br>When fully cooled, pipe white icing of your choice in the
eeds release milk and turn white.
Butter a 9 inch
Cool completely before icing with the Easy Buttercream Icing #425083.
For