24 cake difference Recipes

punchbowl cake, recipe can be adapted to different tastes, replacing the cherries with other pie fillings such as blueberry or strawberry. 1 of the reasons why this cake is so practical for the holidays is because it can feed a big family; this recipe serves between 25 and 30 people. it is literally prepared in a punchbowl and is not sliced but spooned onto a serving dish.

different flavor ice cream (i use 1 vanilla and 1 moose tracks because i like the mini peanut butter cups and swirls of choc), oreo cookie crumbs, mixed with, melted butter or 1 cup margarine, and, sugar , plus, sugar (1/4 cup for each batch of whipped cream), cartons heavy whipping cream, chocolate chips, diced maraschino cherry, almond extract , for 1 st batch of whipped cream, vanilla extract , for 2 nd batch of whipped cream, cocoa powder

crushed pineapple, undrained, cherry pie filling, food cake mix (without pudding), chopped pecans, butter (melted ), chocolate bar, shavings

wesson oil, sugar, eggs, blend the oil and sugar until the oil disappears then add the eggs and blend., sift together and blend to the above ingredients, flour, cinnamon, baking soda, baking powder, salt, beat in and blend, grated carrots, chopped nuts, bake at 350 degrees in greased tube pan about 1 hout and 15 minutes., this may vary with different ovens.

active dry yeast, warm water (110 degrees f/45 degrees cup), yellow cake mix, all-purpose flour, margarine, melted, white sugar, ground cinnamon, margarine, light corn syrup, brown sugar

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

pillsbury moist supreme white cake mix (or substitute different cake mix & necessary eggs, water, oil), water, oil, eggs, butter, softened, shortening, vanilla extract, butter flavoring (optional), sugar, milk

jello gelatin , different flavors, unflavored gelatin, vanilla, heavy cream , whipped, pineapple juice, powdered sugar, ladyfinger , as needed (sponge cakes), lemon curd

butter, brown sugar, water, coconut, chopped pecans, flour, sugar, cocoa, brown sugar, baking powder, milk, butter, softened, eggs, vanilla, chocolate chip

active dry yeast, milk , lukewarm, flour , sifted, sugar, salt, vanilla, butter, softened, eggs, beaten well, bittersweet chocolate, very strong black coffee, butter, melted

soft butter, caster sugar, self raising flour, cornflour or 2 tbsp rice flour, mashed pumpkin, pack cup well, coconut milk, i use light

cake, butter, sugar, eggs, cocoa, boiling water, red food colouring, flour, salt, buttermilk, baking soda, white vinegar, milk, flour, sugar, butter, vanilla essence, chocolate vermicelli to sprinkle

butter recipe cake mix, butter, softened, cinnamon, raisins, crushed pineapple, well-drained, shredded coconut, sweetened condensed milk, pecan pieces

yellow butter recipe cake mix, softened cream cheese, eggs, butter, water, sugar (powdered ), hazelnut-flavored liquid coffee creamer (i used coffeemate hazelnut)

duncan hines devil s food cake mix, cream cheese, softened, sugar, eggs, water, ground cinnamon, grated carrots, chopped nuts

yellow cake mix (remove 1 cup), egg, vegetable oil, cream cheese, softened, eggs, lemon juice, vanilla, milk, ground cinnamon

apples, peeled and grated, sugar, cinnamon, flour, sugar, vegetable oil, baking powder, eggs, pineapple juice, vanilla extract, salt, chopped walnuts or 1 cup pecans, optional

sugar, vegetable oil, eggs, flour, baking soda, ground cinnamon, salt, buttermilk, vanilla, grated carrots, crushed pineapple, drained, grated coconut, crispy rice cereal, chopped walnuts, cream cheese, softened, butter or 6 tbsp margarine, softened, powdered sugar , sifted, milk, orange extract