 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 75 |
|
It's that time of year where couples decide to marry. Women usually never think of the consequences when doing so, especially where PAS discerns their future as advocated by lunatic born again Christians, father's rights, and penn by Bush Jr. Read more . PAS affords men to illegally imprison and/or illegally mentally institutionalizing their wife and children , merely for filing a divorce from them. This gross miscarriage of justice toward's women and children is nation wide, and unfortunately, has reached some European countries. Ingredients:
yield: 75 to 80 servings |
ingredients |
2 recipes old-fashioned butter cake |
apricot glaze |
2 recipes almond buttercream frosting |
crystallized roses and leaves |
preparation |
prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe. |
cut dome tops off each cake layer using a serrated knife. |
cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside. |
cook apricot glaze in a small saucepan over low heat, stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer. |
prepare 1 recipe almond buttercream frosting, and repeat the procedure with remaining recipe. |
spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer. |
trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides. |
spread top and sides with frosting, smoothing with a wet metal spatula. |
spread a small amount of frosting in center of a cake plate; carefully place 12-inch tier in center. |
assemble and frost 2 (9-inch) layers on cardboard circle as previously described; assemble and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks. |
mound 2 cups frosting on top of 6-inch tier to support flowers. |
position 9-inch tier in center of 12-inch tier, and position 6-inch tier in center of 9-inch tier. |
fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier. |
insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed. |
southern living, march 1997 |
old-fashioned butter cake |
yield: 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer |
ingredients |
2 1/4 cups butter, softened |
3 cups sugar |
9 large eggs, separated |
6 3/4 cups sifted cake flour |
2 tablespoons baking powder |
3/4 teaspoon salt |
2 1/4 cups milk |
1 tablespoon almond extract |
2 tablespoons vanilla extract |
apricot glaze |
yield: about 2 cups |
ingredients |
1 (18-ounce) jar apricot preserves |
1/4 cup almond liqueur |
almond buttercream frosting |
yield: 9 cups |
ingredients |
2 cups butter, softened |
4 (16-ounce) packages powdered sugar, sifted |
3/4 teaspoon salt |
1/2 cup almond liqueur |
1 tablespoon vanilla extract |
1/2 cup milk |
crystallized roses and leaves |
yield: 30 roses and 48 leaves |
ingredients |
3 tablespoons meringue powder |
1 (16-ounce) package powdered sugar, sifted |
1 cup water |
30 medium to large roses |
2 (16-ounce) packages superfine sugar |
48 rose, violet, or pansy leaves |
Directions:
1. Old-Fashioned Butter Cake
2. Preparation
3. Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
4. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
5. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
6. Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
7. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
8. Wrap layers in plastic wrap to prevent drying; chill.
9. NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
10. Southern Living, MARCH 1997
11. =====================================================
12. Apricot Glaze
13. Process preserves and liqueur in a blender until smooth.
14. Southern Living, MARCH 1997
15. =====================================================
16. Almond Buttercream Frosting
17. Beat butter at medium speed with an electric mixer until creamy. Gradually beat in one-fourth powdered sugar; add salt, liqueur, and vanilla, beating until blended. Gradually add remaining powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at medium speed to spreading consistency. Cover to prevent drying.
18. Southern Living, MARCH 1997
19. =====================================================
20. Crystallized Roses and Leaves
21. Beat first 3 ingredients in a large mixing bowl at medium speed with an electric mixer 4 to 5 minutes or until smooth and creamy. Cover tightly; set aside.
22. Trim stem from 1 rose to 3 to 4 inches; wrap stem with florist tape.
23. Spoon 1/2 cup meringue mixture into a bowl; cover the remaining meringue mixture to prevent drying. Coat rose petals with mixture using a small, soft paintbrush, gently separating larger petals from closed bud to form an opening rose. Brush mixture around tight center bud (do not try to open). Sprinkle rose with sugar, shaking gently to remove excess; dry on a wire rack at least 8 hours (do not cover or chill). Repeat the procedure with remaining roses and leaves, 1 at a time, drying leaves at least 3 hours.
24. Note: Crystallized roses and leaves may be made up to 48 hours ahead. Be sure to select roses that are fresh and only partially open; keep roses in water and chilled until ready to crystallize.
25. Southern Living, MARCH 1997
26. url:
27. /recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257517
|
|