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2. Angel Food Cake. Angel food cake is as light and fluffy as cake can get, and we have fond memories of Grandma serving it with whipped cream and fresh berries for a luscious summertime dessert.
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Let cool 5 to 10 minutes in the pan, then invert the cake onto a rack to cool completely. For the glaze: Put the hard candies in a small resealable bag and roughly crush with a rolling pin.
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.
A cake that has various ingredients, usually chocolate or sponge, and is often topped with icing and candles; the number of candles on top of the cake is often said to represent someone's age (for example, a birthday cake for a nine-year-old would have nine candles). Biscoff cake United States and Europe: A cake that incorporates Lotus Biscoff ...
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A recipe for old-fashioned chocolate layer cake with creamy bittersweet chocolate frosting. Featuring an Equipment Corner covering cake stands, a Tasting Lab on chocolate chips, and Quick Tips for "blooming" chocolate.
For the caramel frosting: In a medium saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until the sugar is mostly dissolved, 2 to 3 minutes.