ixer (kitchenAid is best for the power needed), mix
easure) with paper cases. This recipe uses 'regular' muffin pan size
The measurements for this recipe are equal amounts of sugar,
br>Bake at 350*F. for 15 minutes. Let cool.
b>cakes from pans and cool completely on racks.
Meanwhile, prepare icing
Start this icing before you bake your cake.
ure to check the meat for any hard and sharp cartilage
oles; smooth surfaces.
Bake for 25 mins, or until a
ectric mixer on high for 2 minute. Add
Put 1/2 box sugar in bowl.
Add water and shortening.
Blend on slow.
Add vanilla, salt and rest of sugar.
Blend until smooth.
This recipe will frost a 9 x 13-inch cake, sides and top.
ith two zones: one for direct grilling over high heat,
n a plate and refrigerate for 1 hour.
In the
he rice paper on it for about five minutes.
Check
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.
in order to have this recipe posted, I had to put
nto an even layer. Bake for 9-11 minutes or until
Cream butter and shortening.
Add vanilla.
Gradually add sugar, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed, add milk and beat on high speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use.
Also, food coloring or cocoa can be added to make different colors or flavor.
t the 6 gingerbread shapes for one house. Cut an
side in a warm place for 5-10 mins, until mixture
Makes hard icing for decorations.