41 cake inch layers Recipes

white cake mix, all purpose flour, eggs, cooking oil, water, strawberry gelatin, sliced strawberries, frozen or fresh, whole strawberries for garnish, combine all ingredients in large mixer bowl and mix well. bake in greased and floured tube pan in preheated oven at 350o f for about 40 minutes, or in two 9-inch layer cake pans for 25 minutes or until done.

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

cake flour, baking powder, baking soda, salt, unsalted butter, at room temperature, light brown sugar, pure maple syrup, eggs, at room temperature, buttermilk, at room temperature, maple extract, mashed very ripe bananas (about 3), cream cheese, at room temperature, unsalted butter, at room temperature, sugar , sifted, maple extract, firm but ripe bananas, sliced 1/4-inch thick, store-bought caramel sauce , optional

cake, all purpose flour, baking powder, generous ) fine sea salt, unsalted butter, room temperature, sugar, divided, eggs, buttermilk, ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups), banana-caramel cream, golden brown sugar, ripe banana, peeled , cut into 1-inch pieces, unsalted butter, room temperature, chilled heavy whipping cream, divided, fresh lime juice, divided, dark rum, divided, sea salt-roasted pecans

butter or margarine, softened, granulated sugar, light brown sugar , firmly packed, eggs, all-purpose flour, baking powder, baking soda, salt, milk, vanilla extract, grease and flour three nine-inch round cake pans and preheat oven to 350of. cream the butter or margarine with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, 1 at a time, beating well after each addition. sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. stir in the vanilla extract. divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. cool layers thoroughly before icing (recipe follows). recipe yields a nine-inch, three-layer cake.

cottage living magazine ), level : intermediate to advanced, caramel cake with caramel cream cheese frosting, makes 1 (9-inch) 2-layer cake, cake flour, baking powder, salt, granulated sugar, light brown sugar, divided, butter, softened and divided, eggs, vanilla extract, milk, evaporated milk, caramel cream cheese frosting, light brown sugar, butter, divided, heavy whipping cream, cream cheese, softened, vanilla extract, salt, powdered sugar, pecan praline (topping ), sugar, water, pecans, chopped

fresh lemon juice , about 6 lemons (no bottled, please), unflavored gelatin, plain, granulated sugar, salt, eggs, egg yolks , from large eggs (reserve egg whites for cake), unsalted butter, cut into 1/2 inch cubes and frozen, cake flour, whole milk, room temperature, egg whites, room temperature, vanilla extract, sugar, baking powder, salt, unsalted butter, softened , but still cool, egg whites , from large eggs, granulated sugar, water, fresh lemon juice (again , no bottled), corn syrup

baked 9 inch round cake layers , completely cooled, tub (8 oz) cool whip, thawed (strawberry whipped topping), flaked coconut, 2 1/2 cups, divided to coat bunny, decorations : red licorice or fruit ropes - 4 pieces to trim bow, more thinly sliced for whiskers; gum drops for eyes and nose; m&m s or the like for decoration on the bow tie., bow tie stencil : cut a simple out of baking paper or other paper.

canola oil, plus more for greasing, brown rice flour mix (see note ), salt, baking powder, xanthan gum, milk, vanilla, grated fresh lemon zest, granulated sugar, eggs, lemon curd, grated fresh lemon zest, fresh lemon juice, sugar, egg yolks, guar gum, unsalted butter, cut into tbsp pieces, lemon extract, unsalted butter, softened, sugar, fresh lemon juice, lemon extract, grated fresh lemon zest, special equipment, by 2-inch) round cake pans

lemon cake mix, prepared and baked into two 8 inch layers, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), french vanilla pudding mix, cool whip, crushed pineapple

bittersweet chocolate, chopped, heavy cream, sugar, salt, vanilla extract, unsalted butter, softened (1 stick), recipe yellow cake batter (enough to make two 8-inch layers, about 5 1/3 cups of batter)

sliced fresh strawberries, sugar, neufchatel cheese, softened, cold milk, instant vanilla pudding, thawed cool whip lite, divided, cake (cut into 1 inch cubes ), semi-sweet chocolate

unsalted butter, at room temperature, sugar, fine salt, vanilla extract, milk, baked 9-inch round cake layers (your favorite recipe or a 18.25-oz boxed cake mix), sweetened flaked coconut, store-bought biscotti, tube pink decorating icing, black jelly beans, marshmallows, white jelly bean , halved lengthwise, pink jelly bean, black licorice wheel , such as haribo

lemon curd filling, fresh lemon juice from about 6 lemons, gelatin (powdered ), granulated sugar (10 1/2 oz), table salt, eggs, egg yolks (reserve egg whites for cake), unsalted butter (1 stick), cut into 1/2-inch cubes and frozen, cake, cake flour (9 oz), plus extra for pans, whole milk , room temperature, egg whites , room temperature, vanilla extract, granulated sugar (12 1/4 oz), baking powder, table salt, unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool, fluffy white icing, egg whites, granulated sugar (7 oz), water, fresh lemon juice (from 1 lemon), corn syrup

baked 9 inch round white cake layers, cooled, boiling water, lemon jell-o gelatin, lime jell-o gelatin, cool whip

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

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

egg yolks (259 g), milk (560 g), pure vanilla extract, cake flour (700 g), superfine sugar (700 g), baking powder, salt, unsalted butter, cool room temperature (397 g)