180 cake sugar buttercream Recipes

butter, softened, cream cheese, softened, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, sour cream, desired buttercream or glaze

cake layers, egg yolks, sugar, fresh orange zest, flour, cake flour, egg whites, chocolate buttercream , recipe follows, caramel glaze , recipe follows, chocolate buttercream, vegetable shortening, unsalted butter, softened, sugar, cocoa powder, vanilla extract, light corn syrup, heavy cream, caramel glaze, water, sugar, butter

cakes, unsalted butter, room temperature, granulated sugar, unsweetened chocolate, melted, eggs, room temperature, peppermint extract, chocolate milk, all-purpose flour, baking soda, semi-sweet chocolate chips, buttercream frosting: (makes 3 cups), egg whites, granulated sugar, unsalted butter, room temperature, peppermint extract

cake flour, baking powder, sugar, divided, egg yolks, vegetable oil, water, vanilla extract, zest of 1 lemon, egg whites, italian buttercream, sugar, water, egg whites, unsalted butter, cubed, room temperature, vanilla extract

food cake mix, water, oil, eggs, buttercream frosting, butter, softened (3 sticks), powdered sugar, milk, vanilla extract, semisweet chocolate, chilled

white cake mix, orange juice, ricotta cheese, orange marmalade, vegetable oil, eggs, orange zest, orange juice, butter, softened, orange marmalade, orange zest, powdered sugar , sifted, orange juice

nestle toll house semisweet chocolate morsels, divided, german chocolate cake mix, eggs, butter, melted, orange juice, orange zest (depending on how y you want your cupcakes), vanilla extract, butter, softened, grated orange rind, sugar, orange juice

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

sugar, salted roasted peanuts , 1 1/3 cups, light corn syrup, unsalted butter , 1/2 tbsp, baking soda, sugar, butter, eggs, egg yolks, cake flour, all-purpose flour, baking powder, salt, baking soda, buttermilk, vanilla, peanut brittle , recipe above, chopped into small pieces, chocolate shell candies, butterscotch caramel , recipe follows, fudge icing , recipe follows, caramel corn , recipe follows, vanilla buttercream , recipe follows, prepared butterscotch caramel topping (recommended : mrs. richardson s butterscotch caramel topping), heavy whipping cream, salt, butter, sugar, unsweetened cocoa powder, salt, corn syrup, vanilla extract, bittersweet chocolate, melted and cooled, light brown sugar, salt, unsalted butter, light corn syrup, vanilla extract, baking soda, popped unflavored popcorn, egg whites , from 3 large eggs, sugar, unsalted butter, softened and cut into small pieces, vanilla extract

cake ingredients, cake flour , sifted, sugar, baking powder, corn oil, milk, grated unsweetened chocolate, chopped walnuts, egg whites (reserve yolks for frosting), sugar, cream of tartar, cream, chocolate buttercream frosting, semisweet chocolate, water, egg yolks, light corn syrup, butter, vanilla

cake flour, baking powder, salt, unsalted butter, sugar, eggs, slightly beaten, milk, vanilla extract, secret amount almond extract, chocolate buttercream frosting , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., unsalted butter, vanilla, salt, powdered sugar, divided, chocolate chips, melted and cooled (recommended : ghirardelli), heavy whipping cream, secret ingredient

unsalted butter (softened ), oat flour (i used bob s ), unsweetened chocolate (100% cocoa), dutch-processed cocoa powder, water, maltitol (must use crystals), baking soda, salt substitute (potassium chloride), buttermilk, vanilla extract, eggs, egg yolks, unsweetened chocolate (ghiradelli), heavy cream, unsalted butter, softened, maltitol (must use powdered form), unsweetened cocoa powder, vanilla extract

white cake mix, butter, softened, brown sugar, sugar, all-purpose flour, sugar, semisweet chocolate chips, buttercream frosting, butter, softened, shortening, sugar, milk, divided, vanilla extract, baking cocoa, chocolate chip cookies

butter, brown sugar, eggs, cake flour, baking powder, salt, baking soda, nutmeg, milk, ripe pureed bananas, french banana buttercream , recipe follows, chocolate ganache , recipe follows, italian meringue buttercream frosting , recipe follows, sugar, egg yolks, butter, vanilla extract, ripe banana, pureed, chocolate chips, heavy cream, sugar, egg whites, cream of tartar, butter, cubed, vanilla extract, chocolate ganache

nonstick vegetable spray, for coating the pan, cake flour, baking soda, baking powder, salt, unsalted butter at room temperature, sugar, eggs, ripe bananas, sour cream, vanilla extract, peanut butter buttercream , recipe follows, bananas, ice cream, chocolate fudge sauce , recipe follows, unsalted butter at room temperature, creamy peanut butter, sugar, very hot brewed coffee, sugar, unsweetened dutch-processed cocoa, light corn syrup, semisweet chocolate, chopped, unsalted butter

torte, sugar, butter, almond paste, eggs, salt, cake flour, baking powder, buttercream, egg yolks at room temperature, sugar, water, butter at room temperature, almond extract, toasted chopped or slivered almonds, maraschino cherries

eggs, separated, sugar, divided, water, vanilla extract, ground pistachios, cake flour, cocoa, cream of tartar, salt, powdered sugar, rich chocolate buttercream, chopped pistachios, garnishes: meringue mushrooms , bay leaves, crab apples

eggs, sugar, vanilla, cake flour (not self-rising), salt, a pinch cream of tartar, sweet orange marmalade (about 16 oz), grand marnier or other orange-flavored liqueur, hazelnuts (about 3 oz), chocolate buttercream, water, sugar, cream of tartar