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  2. How to Make a Jell-O Mold That Comes Out Perfect

    www.aol.com/jell-o-mold-comes-perfect-150003594.html

    Use hot water to remove a stubborn Jell-O mold: If your mold isn’t releasing from the pan, set the mold in a pan of hot water for 10 seconds and try to remove it again. Repeat the process until ...

  3. Grandma's 21 Nostalgic Desserts That Deserve a Comeback - AOL

    www.aol.com/grandmas-21-nostalgic-desserts...

    Get the Jell-O Mold recipe. ... Bake something nostalgic with these comforting desserts. From Jell-O molds to homemade cookies, these treats are just like the kind grandma used to make!

  4. These Easter Pies Make the Prettiest Potluck Dessert - AOL

    www.aol.com/yes-absolutely-bake-one-pies...

    If you want the sweetest Easter yet, don't forget to make a pie. Choose fruit, chocolate, coconut, and lemon fillings. Everyone will ask for another slice!

  5. Charlotte (cake) - Wikipedia

    en.wikipedia.org/wiki/Charlotte_(cake)

    Charlotte russe or charlotte à la russe is a cold dessert of Bavarian cream set in a mold lined with ladyfingers. [10] A simplified version of charlotte russe was a popular dessert or on-the-go treat sold in candy stores and luncheonettes in New York City, during the 1930s, 1940s, and 1950s.

  6. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product , which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery , appearing in a layer of trifle . [ 1 ]

  7. Floating island (dessert) - Wikipedia

    en.wikipedia.org/wiki/Floating_island_(dessert)

    To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar. [10] It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate, and the unmolded meringue placed on the sauce to "float".