Select about 25 fresh magnolia leaves.
Dissolve lye in 6 cups water in a glass or enamel container.
Heat the solution to simmering and simmer the leaves 30 minutes, stirring with a wooden spoon.
Remove and place in solution of vinegar and 3 cups water. Lift leaves out, one at a time, and rinse under running water. Brush with a soft brush, from stem-end down, until transparent skeleton leaf remains.
Bleach with bleach and 2 cups water.
Rinse.
Preheat oven to 350 degrees.
Line 12 cupcake tins with cupcake paper.
In a small bowl, sift together flour and baking soda.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugars and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are ...
Blend the water, pudding mix and sweetened condensed milk until will mixed.
Refrigerate at least 4 hours or overnight.
Whip the heavy cream until soft peaks form.
Fold the pudding mixture into the whipped cream until well incorporated.
In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
Refrigerate for 30 minutes.
**Cooking time is refrigeration time.
Preparation:
You'll want to get all of your ingredients prepped! This includes your two 9\" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice.
Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
Fill, crumb coat and frost cake:
Get ...
Preheat oven to 350 degrees.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and the peanut butter together until fluffy.
Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
Add the flour mixture and beat thoroughly.
Stir in the peanut butter chips, chocolate, and peanuts.
Refrigerate the dough for 10-20 minutes.
Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
Place onto ungreased cookie sheets, at ...
While the cake is cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla extract on high speed until light and fluffy and doubled in volume, about three minutes. Add the purple gel food colouring and mix until combined.
FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula ...
CUPCAKES:.
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a ...
Preheat oven to 350\u00b0.
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter among the cake pans.
Bake for 20 to 25 minutes ...
Make sure to prepare all of your ingredients in advance! This includes five 6\" vanilla cakes colored pink, a 2.5\" round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake.
Create your sugar cookie toppings:
You'll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape ...
Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat for 3 minutes or until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake liners ...
Make Cake: Grease and flour three 9x2\" round cake pans and line bottoms with waxed paper; set aside.
Sift dry ingredients and set aside.
Using medium speed of mixer, cream butter until smooth.
Add sugar and beat until fluffy for 3 minutes.
In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
Add beaten yolks to butter mix and beat well.
Add chocolate, mixing well.
Add dry ingredients in thirds, alternating with milk and vanilla.
With each addition, beat until well mixed, but do not overbeat.< ...
Preheat oven to 350. Grease and lightly flour 2 cupcake pans(24 cupcakes).
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the saltinto the buttermilk. Add to the batter in three parts alternating ...
Preheat oven to 350\u00b0.
Grease and lightly flour a 10\" Bundt pan.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
Add the vanilla extract and the lemon zest and mix well.
Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake ...
Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
In a small bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
our favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518
In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
Cook for about 20 minutes until thick and bubbly.
Remove from heat and add the butter, one piece at a time, stirring to incorporate.
Place in the refrigerator until firm.
Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over ...
To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
Add the sugars and beat for about 3 minutes or until fluffy.
Add the eggs, one at a ...
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray).
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!
Preheat oven to 350\u00b0.
Grease and flour 18 large muffin cups.
To make buns:
In a medium size bowl, combine the flour, baking soda and salt and set aside.
In a large bowl, on low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Add the dry ingredients alternately with the milk and vanilla, in three parts, beating until well incorporated.
Spoon the batter into the muffin cups.
Bake for 25 minutes or until a cake ...