nch plastic straws
Make cake layers:.
Preheat oven to
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling
0 mins.
Using a wedding cake cutter, cut 12 shapes from
f 3 deep, round, 20cm cake tins with baking paper.
Mix Crisco with 1/2 of powdered sugar, then beat.
Mix very well before adding water, then add rest of powdered sugar.
This is very important!
Four recipes will do a 6 layer wedding cake.
z cake recipes together in a Wiltons doll cake pan
Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
Bake at 350 degrees for 35-40 minutes.
While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner's sugar 1 cup at a time. Beat until smooth.
Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
Mix cake as directed.
Bake in 9 x 13 pan.
Cool.
Mix together Cool Whip, softened cream cheese and vanilla pudding.
Smooth over cake.
Spread drained pineapple over top.
Sprinkle evenly with coconut.
Refrigerate.
t end like angel food cake ).
beat after each.
In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.
Preheat oven to 350\u00b0.
Grease and flour two 8-inch round cake pans.
Combine flour, salt and soda; set aside.
Beat eggs in large mixing bowl.
Add oil, sugar, gelatin and buttermilk; stir vigorously until well-blended.
Add flour mixture and blend well.
Turn frosting out into a large mixing bowl with your scrapper/spatula.
Add cinnamon; mix on medium speed with your electric mixer, scraping down the sides often, until cinnamon is throughout.
Spread on favorite cake.
I am so not a baker by any means, but I baked our wedding cake and after cutting and pasting (ha) with this frosting, our cake looked beautiful.
This cake is supposed to be served on your fifth wedding anniversary, when the appropriate gift is wood.
Mix butter and water into pound cake mix as directed.
Pour into a greased 5\" x 9\" pan and bake in the center of a 350\u00b0 oven for 40 minutes.
Remove and let cool completely.
While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
Once the cake is cool, frost completely with the caramel icing.
Scatter peanuts and chocolate chips on top.
Drizzle the remaining 1/4 C caramel sauce over entire cake.
Serve and enjoy!
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
After you have baked your cake in a 9x13 pan, allow
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake cake according to directions, using a 14 x 10 cake pan. While cake is baking, prepare the instant pudding and refrigerate. Let cake cool and spread pineapple on cake.
Combine cream cheese, cool whip and pudding and spread the mixture over the pineapple.
Sprinkle with coconut and nuts.
Dot with maraschino cherries and refrigerate at least one hour before serving.
This cake keeps several days in refrigerator.
inch square cake. Place the 10 inch cake on a large