Add and beat ingredients together in order listed.
Drop by rounded spoonful onto center of preheated Pizelle Iron.
Close lid and cook until steaming stops (30-45 seconds).
Remove with fork. While still hot, roll into a cylinder.
Fill with Baker's Whipped Icing (recipe follows) after cooling.
Makes about 36 Pizelles.
lain, or with a little whipped cream (recipe follows) or cinnamon on
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.
ack; cool completely.
For icing, in large bowl, beat cream
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
eanwhile, to make the passionfruit icing, mix powdered sugar, passionfruit pulp
br>Meanwhile, for the coffee icing, combine the coffee and milk
ompletely cooled.
CREAM CHEESE ICING.
Warm cream cheese in
o cool.
For the icing, sift powdered sugar into a
br>Meanwhile, to make the icing, sift powdered sugar and cocoa
Cover bottom of cooled baked crust with almonds.
Fill with chilled Creamy Satin Filling.
Slice 2 1/2 cups of the strawberries in half, reserving a few perfect whole berries for center.
Arrange berries atop filling.
br>Meanwhile, for passion fruit icing, sift powdered sugar into a
br>Meanwhile, for the rosewater icing, beating all the ingredients plus
ater overnight.
Sift the icing sugar into a large bowl
Spread cream, whipped and sugared, between layers. Pour chocolate icing over top
ool completely.
To make icing, sift combined powdered sugar and
On a surface sprinkled with icing sugar, roll out almond paste
Cream butter and sugar until very light and fluffy.
In double boiler, melt chocolate and blend with vanilla.
Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
Pour into baked pie shell.
Chill at least three hours in refrigerator before serving.
Top with whipped cream or whipped topping and toasted almond slivers.
ool.
Meanwhile, for the satin chocolate glaze, combine chocolate and
o don't stress.
Icing:
In a medium sized