103038 almond flavored wedding cake icing Recipes

active dry yeast, warm water (110o to 115o), king arthur unbleached all-purpose flour, sugar, salt, cold butter, warm 2% milk (110o to 115o), egg yolks, beaten, carton (8 oz) mascarpone cheese, sugar, king arthur unbleached all-purpose flour, egg yolk, grated lemon peel, almond extract, sugar, milk, vanilla extract, sliced almonds, toasted

sugar, flour, salt, unsweetened cocoa, oil, low-fat milk, vanilla extract, almond extract, baking powder, boiling water

unsweetened cocoa powder, unsalted butter, cut into 8 pieces, semisweet chocolate, chopped (about 1/2 cup), granulated sugar, pure vanilla extract, salt , plus a big pinch, eggs, flour, baking powder, baking soda, sweetened flaked coconut (4 packed cups), sliced almonds, heavy cream, sugar

flour, baking powder, salt, sugar, unsalted butter, ricotta cheese, cream cheese, eggs, lemon juice, vanilla extract, almond extract

milk, sugar, arborio rice, eggs, grated lemon and orange peel, mixed, dried apricots, chopped, almonds, butter, cinnamon, cardamon, powdered sugar

sliced peeled tart apples, brown sugar, lemon juice, apple pie spice, butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, buttermilk, sliced almonds, sugar, buttermilk, vanilla extract

eggs, separated, blanched almonds, toasted, sugar, divided, butter, softened, semisweet chocolate, grated, cold brewed espresso, baking cocoa, orange juice, instant espresso granules, vanilla extract, sugar , chocolate curls and coffee beans, optional

pastry shell, flour, baking powder, salt, baking soda, cram of tartar, milk, strawberry jelly (or any berry flavor you like), cake, white cake mix (water oil and eggs per box), rum or almond flavoring, chopped coconut, chopped walnuts, icing, powdered sugar, few tbsp boiling water, couple of drops of milk, cocoa powder

brown sugar, canola oil, egg, vanilla extract, king arthur unbleached all-purpose flour, salt, baking soda, milk, chopped fresh or frozen rhubarb, sliced almonds, sugar, butter, melted, sliced almonds

skim milk, flour, sugar, salt, yeast, butter, eggs, lemons , zest of, sugar, cinnamon, butter, almonds

butter, softened, sugar, eggs, flour, salt, baking powder, baking soda, vanilla, almond extract, buttermilk, fresh strawberries, sugar

unsweetened cocoa powder, unsalted butter, cut into 8 pieces, semisweet chocolate, chopped (about 1/2 cup.), sugar, pure vanilla extract, salt , plus a big pinch, whole eggs, flour, baking powder, baking soda, sweetened, shredded coconut (4 pcked cups), sliced almonds, heavy cream, sugar

egg white, powdered sugar, divided, almond extract, fine cake crumbs (lb, yellow, or white )

sugar, prune puree, margarine, softened, almond extract, vanilla extract, egg whites, egg, all-purpose flour, baking powder, ground allspice, salt, skim milk, vegetable cooking spray

shortening, sugar, all-purpose flour, baking powder, salt, cold water, imitation butter flavor, almond extract, egg whites, ornamental frosting, apricot filling

sugar, salt, cake flour, cinnamon, baking powder, water, beaten egg whites, almond flavoring, nutmeg, cocoa, baking soda, drops red food coloring (for middle layer of cake ), sugar (for icing), orange juice (for icing), lemon juice (for icing), butter (for icing), drop red food coloring (for icing) or 1 drop blue food coloring (for icing)

recipes old-fashioned butter cake, apricot glaze, 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; 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, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves