55 cake cream fruit icing Recipes

crescent rolls, cinnamon, butter, fruit pie filling, cream cheese, powdered sugar, icing (see below ), sugar, divided into 3 parts

eggs, vegetable oil, fruit sugar, vanilla extract, all-purpose wholeweat flour, baking soda, baking powder, salt, ground cinnamon, whole grated nutmeg, grated carrots, squirts of angostura bitters (if you have it), margarine, cream cheese, softened, vanilla extract

vanilla wafer cookies, peanut butter, white chocolate chips, colored candy sprinkles, red & green combo, red pull apart licorice whips, cut into 1 1/2 inch lengths, m & s plain chocolate candy, m iniature & s chocolate candies, fruit leather, cut into 4 lengths, cake decorating gel, in green,black ,and orange, white cake decorator frosting , with flower tip, ice cream stick

sweetened condensed milk, caramel ice cream topping, semisweet chocolate, coarsely chopped (or 1 1/2 cup. semisweet chocolate pieces), strawberry, mixed fruit, cake, cubes, butter cookie

coconut rum (or any fruit flavor), butter, melted, poundcake, sliced thick, butter pecan ice cream (or choice flavor ), mangoes, peeled and sliced, papayas, peeled and sliced

butter or margarine 1 cup milk or yogart, flour pour on liquid, sugar 1 cup sugar, ts baking powder 1 cup orange juice, grated rind of 2 oranges 3 tb lemon juice, ts baking soda 4 tb rum, grated rind of 1 lemon grand marnier icing, ts salt 1/3 cup butter or margarine, eggs 1 tb grated orange rind, chopped walnuts, instructions, cream butter ; gradually add sugar and beat until light. add fruit rinds; add eggs 1 at a time, beating thoroughly after each. add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. fold in nuts. pour into greased 9 or 10-inch 2-quart tube pan. bake at 350 degrees for 1 hour. strain fruit juices into saucepan. add sugar and rum; bring to boil. pour slowly over hot cake in pan. if all liquid is not absorbed, pour remainder on later., bring butter to room temperature. mix all ingredients, adding enough grand marnier to make a spreading consistency. spread on cooled cake.

cake , sponge or genoise baked in an 8-inch loaf pan, chocolate or coffee ice cream softened just enough so you can shape it, dry cherries or candied fruit, optional, egg whites , about 1/2 cup, granulated sugar, cream of tartar, salt

vegetable oil, for brushing, raspberry , passion fruit or other sorbet, softened, vanilla ice cream, softened, chocolate ice cream, softened, chocolate wafer crumbs (about 17 crushed wafers), cake, egg whites (about 6 large), at room temperature, cream of tartar, sugar

pastry shells, phyllo dough, puff-pastry dough, tortillas, wonton skins, breadcrumbs-homemade, grated parmigiano-reggiano, frozen vegetables, flavored butters, nuts and berries, poultry , uncooked--9 months, poultry cooked --4 to 6 months, steaks --6 to 12 months, chops--4 to 6 months, hamburger --3 to 4 months, ham, cooked --1 to 2 months, bacon --1 to 2 months, meat casseroles , cooked--3 months, lean fish--6 months, fatty fish --2 to 3 months, shellfish --3 to 6 months, vegetables --8 to 10 months, fruit pies , unbaked--8 months, fruit--6 months, butter --6 to 9 months, bread , cake and cookies--3 months, soups and stews--2 to 3 months, ice cream and sorbet--2 months

frozen lb cake, thawed, cream sherry, strawberry gelatin, boiling water, ice cubes, fruit cocktail, drained, lemon juice, custard mix, milk, heavy cream, sugar

egg whites, butter, softened, sugar , divided, vanilla extract, cake flour, baking powder, salt, milk, icing, cream cheese, softened, butter, softened, powdered sugar, lemon juice, assorted fresh fruit

angel food cake, but in 8 wedges (about 4 oz. total ), raspberries, fat-free caramel ice cream topping, mint or apricot jelly, frozen fruit sorbet, fresh mint sprigs

store-bought sponge or lb cake or same weight of baker s madeleines, ginger wine (recommended : stones ginger wine), heavy cream, icing sugar, passion fruit