n pan on rack.
Frost: Icing recipe below if desired--*It's
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.
Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.
acks.
Meanwhile, prepare icing. *NOTE: The recipe states that \"although the
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Cook on medium heat until boiling. Then cook only 2 minutes. Beat with mixer until of spreading consistency.
(Add vanilla.) Double recipe to frost sides of cake!
ater overnight.
Sift the icing sugar into a large bowl
Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
Remove from heat and stir in coconut and pecans.
Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
NOTE: If you would like to make this with \"real\" sugar, sub in 2 cans \"commercial sweetened condensed milk and 1/2 cup \"regular\" brown sugar.
ablespoons banana puree for the icing); RESERVE juice from one (8
0 minutes.
To make icing, place cream cheese and butter
ready to frost, before making fudge icing.
Frost with fudge icing as soon
Preheat oven to 350\u00b0.
Grease and lightly flour 3 cake pans (each 8-inches in diameter).
Mix together all ingredients, using electric mixer.
Divide batter among prepared cake pans.
Bake in preheated oven at 350\u00b0 for 20 minutes or until layers test done. When completely cool, frost cake with Pineapple Icing. Refrigerate.
ire rack.
Frost with Cappuccino
Fudge
Icing
and
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.
o don't stress.
Icing:
In a medium sized
ack and frost with cream cheese icing.
For cream cheese icing, beat
drizzle with Peppermint Icing; save any remaining icing for other uses.
f desired, drizzle with Lime Icing and let stand 20 minutes
>To make the icing: Place sugar, meringue