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Skill level: Intermediate. Uses: Piping, frosting and filling cakes and cupcakes. Variations: Chocolate, food coloring, extracts, fruit purees, caramel. Get the recipe. 3. Italian Meringue ...
Buttercream. Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if ...
Sift the flour, baking soda, salt, and cocoa together in a bowl, and set aside. Add the butter and sugars to the bowl of a stand mixer. Step 2. Cream the butter and sugars. Add in the eggs and ...
Cinnamon Apple Cake. This cake looks much more difficult to make than it actually is. Spiraling the apples on top will guarantee it's the most elegant-looking dessert in the room. Try and slice ...
Icing (food) Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Raisin cake. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. The most ...
Grandmother's Pound Cake II. wannabe chefette. This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full ...
The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. [ 2 ] In 1828, Coenraad van Houten of the Netherlands developed a mechanical method for extracting the fat from cacao liquor, resulting in cacao butter and the partly defatted cacao , a compacted mass of solids ...