161 almond layer with Recipes

dark-chocolate layer, dark, or bitter-sweet chocolate chips, butter, almond-flavored liqueur , or 1 tsp. almond extract, heavy cream , whipped to stiff peaks, white-chocolate layer, heavy cream, unflavored gelatin, white chocolate chips, chopped almonds (can sub with walnuts), heavy cream , whipped to stiff peaks, milk-chocolate layer, milk chocolate chips, butter, frozen raspberries, thawed, pureed and sieved to remove seeds, heavy cream , whipped to stiff peaks, raspberry sauce, frozen raspberries, thawed, cornstarch, sugar, unsweetened cocoa powder for decoration (optional)

apples, apples, wooden craft sticks, caramel layer, caramels , unwrapped, water, vanilla extract, ground cinnamon, white chocolate layer, godiva ivory chocolate, broken into quarters, vegetable oil, candy sprinkles or chopped almonds for dipping, dark chocolate layer, godiva dark chocolate, broken into quarters, vegetable oil, candy sprinkles for dipping

peach layers, ripe peaches, grated rind and juice of 1 small lemon, sugar, bread layers, butter, divided use, by 3 1/2 inches each) country bread (about 3/4 of a 1-lb loaf), sugar, flour, sugar, dark brown sugar, cinnamon, salt, butter, chopped almonds

peach layers, ripe peaches, grated rind & juice of 1 small lemon, white granulated sugar, bread layers, butter, divided use, x 31/2 inches each) country bread, a bout 3/4 of 1 lb lo f), sugar, flour, sugar, dark brown sugar, foil to line bottom of the stove ( in case of bubbling over), cinnamon, salt, chopped almonds

egg yolks, sugar, vanilla extract, milk, amaretto liqueur, light cream, sponge cakes (9 inch layers, the kind that come pre-baked), sherry wine, strawberry jam, toasted slivered almonds, heavy cream, icing sugar, toasted slivered almonds, strawberry , kept for decoration, mint leaf

raw, unsalted and shelled pistachios (trader joes!), almond flour, sweetened condensed milk, chocolate chips, white chocolate chips, butter (1 stick), if you do not want to make this wheat-free and stay with the original recipe for the magic layer bar cookies, substitute the almond flour for 1 1/2 to 2 cups of graham cracker crumbs.

white cake layers, baked and cooled (8 or 9 inches), fresh strawberries, white sugar, fresh blueberries, bananas, orange juice, vanilla instant pudding mix, milk, heavy whipping cream, blanched slivered almond, maraschino cherries

cm round layer sponge cakes (8-inch), brandy, maraschino juice (or another), whole blanched almonds, roasted hazelnuts, dark chocolate, cream, icing sugar

white cake layers, baked and cooled, fresh strawberries, white sugar, fresh blueberries, bananas, orange juice, instant vanilla pudding mix, milk, heavy whipping cream, blanched slivered almonds, maraschino cherries

potato starch, water, rhubarb, cleaned and chopped, water, unsweetened applesauce, almond extract, splenda sugar substitute (can use more , if rhubarb is very tart), vegan cream cheese (if not vegan, use regular), tofu, chopped coarsely (i used a firm 1), vanilla extract, agave nectar, unsweetened applesauce, carob powder (optional)

eagle brand sweetened condensed milk, cold water, instant vanilla pudding mix, whipping cream , whipped, frozen lb cake, thawed and cubed, fresh strawberries, cleaned, hulled, and sliced, strawberry jam, fresh strawberries (to garnish ), toasted almond (to garnish, slivered or sliced )

sugar, sugar, flour, unsweetened cocoa powder , plus, unsweetened cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water , plus, boiling water, sliced almonds, sugar, egg whites, granulated sugar, dry roasted salted peanut, coarsely chopped, creamy peanut butter, unsalted butter, softened, milk chocolate, chopped, rice krispies, milk chocolate, chopped, heavy cream , plus, heavy cream, warmed

vegetable oil for greasing, all-purpose flour plus additional for dusting, granulated sugar, egg whites, at room temperature for 30 minutes, almonds or hazelnuts, toasted (see cooks note, below), chopped, and finely ground in a food processor (3/4 cup), fine-quality bittersweet chocolate (not unsweetened), chopped, water, instant-coffee granules, chilled heavy cream, confectioners sugar, kirsch or cognac, garnish: grated bittersweet chocolate or chocolate curls

unsweetened chocolate, chopped, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, sugar, butter, vanilla extract, eggs, skim milk, whipping cream, butter , cut into pieces, chocolate, finely chopped (such as lindt or baker s), vanilla extract, almond extract

yellow cake mix, butter, room temperature, eggs, whipping cream, water, grated lemon , rind of, raspberry preserves, cream cheese, room temperature, lemon curd, powdered sugar, fresh lemon juice, grated lemon , rind of, sliced almonds, toasted

cake flour, baking powder, salt, unsalted butter, softened, granulated sugar, eggs, pure vanilla extract, almond extract, whole milk, unsalted butter, softened (3/4 stick), powdered sugar, unsweetened chocolate, melted, pure vanilla extract, milk

ground almonds, butter, sugar, lemon , rind of, vanilla essence, eggs, almond essence, plain flour

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