nd mix well. Mix in eggs one at a time and
ugar. Add the molasses and eggs, then gradually stir in the
3 minutes. Add eggs, one at a
emoving from sheet pan.
Royal Icing: Place all ingredients in clean
ll equipment for making the icing with vinegar, including spatulas, measuring
*note: this chocolate cake recipe makes 10 servings based on
n flour then vanilla and eggs. Drop 2 tbsp batter into
paddle attachment add oil, eggs, vanilla, milk and sugar. Beat
ixer until combined. Beat in eggs, one at a time, until
ater overnight.
Sift the icing sugar into a large bowl
our croissant will be.
Royal Icing:
In a stand mixer
about 5 minutes. Add the eggs and beat until well combined
ntil pale and creamy. Add eggs, 1 at a time, beating
about 3 minutes. Beat in eggs and vanilla. Reduce speed to
ke according to package or recipe instructions.
Remove from
br>Meanwhile, to make the royal icing, lightly whisk egg white in
ixer until smooth. Beat in eggs and vanilla extract. Combine flour
olors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer
ntil creamy, add molasses and eggs. In another bowl, mix all
ntil fluffy and creamed. Add eggs and whip. Mix cocoa and