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.
unce cake recipes in a Wilton doll cake pan.
Remove
Prepare and decorating bag with a 1M tip.
Choose your colors and with a paint brush stripe the inside of the bag in a upward motion. Then put icing in the bag and squeeze on to cupcake in a circle motion.
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.
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
over and refrigerate. NOTE: Buttercream Icing will last for weeks as
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
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.
iny amount of stiff decorator icing between your fingers into a
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
br>Meanwhile, for passion fruit icing, sift powdered sugar into a