80 chocolate cake paste Recipes

almond paste, eggs, yolks and whites separated, butter, softened, flour, baking powder, canned chocolate syrup (i use hershey s), cool whip or 8 oz sweetened whipped cream, fresh strawberries, chocolate syrup

bittersweet chocolate, unsweetened chocolate, toasted hazelnuts, sugar, premium-quality dutch-process cocoa powder, unsalted butter, softened, granulated sugar, unsweetened hazelnut paste (available at specialty stores), eggs, separated, strong brewed espresso , cooled completely, frangelico (hazelnut liqueur), pure vanilla extract

chocolate cake mix (regular size), vanilla frosting, orange paste food coloring, oreo cookies, red or black shoestring licorice, m & s brand chocolate candies

chocolate cake mix (regular size), marshmallows, water, sugar, shortening, vanilla frosting, blue, orange and green paste food coloring, peanut butter cups, malted milk balls, clear vanilla extract

yellow cake mix, vanilla flavor instant pudding and pie filling mix, eggs, water, oil, vanilla frosting, red food coloring paste (or gel), orange paste food coloring (or gel), leaf-green green food coloring paste (or gel), yellow food coloring paste (or gel), black food coloring paste (or gel), chocolate-covered raisins (raisinets)

eggs, separated, granulated sugar, flour , plus, flour, cornstarch , plus, cornstarch, baking powder, heavy cream, divided, good quality milk chocolate chips (8 oz), good quality semisweet chocolate bars, grated, divided use, unsalted pistachios, finely chopped, marzipan paste or 1 (7 oz) package almond paste (you might not use all of it), green food coloring paste (optional), unsalted pistachios, finely chopped, heavy cream, vanilla sugar (approximately 3/4 tbsp), powdered sugar , to taste only if needed

heavy whipping cream, dark brown sugar, chopped semisweet chocolate, chopped, cake flour, baking powder, salt, dark brown sugar, unsalted butter, room temperature, almond paste, eggs, vanilla extract, almond extract, sugar, whole almonds, toasted, mascarpone , cheese, chilled heavy whipping cream, sugar, vanilla extract, bittersweet chocolate, chopped

milk, white baking chocolate, chopped, butter, softened, sugar, eggs, vanilla extract, cake flour, baking powder, salt, butter, softened, shortening, vanilla extract, sugar, milk, yellow liquid or paste food coloring, seedless raspberry jam, oreo cookie, marshmallow peep bird, pirouette cookie, cut to 3 inches, marshmallows, butter, peanut butter, semisweet chocolate chips, chow mein noodles, jelly beans or candy eggs

yellow cake mix (regular size), seedless strawberry jam, lollipop sticks, vanilla frosting, creamy peanut butter, canned chocolate fudge frosting, vanilla frosting , red paste food coloring and dark chocolate and candy cane-flavored kisses

tube (16-1/2 oz) refrigerated sugar cookie dough, king arthur unbleached all-purpose flour, sugar, meringue powder, warm water, red, yellow and green paste food coloring, green colored sugar, spice cake mix (regular size), shredded carrots, ground cinnamon, white baking chocolate, chopped, cream cheese, softened, butter, softened, lemon juice, brown and pink candy-coated sunflower kernels, chocolate frosting

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

all-purpose flour, sugar, cake yeast, warm milk, sugar, vanilla extract, salt, egg yolks, eggs, all-purpose flour , as needed, butter , clarified, almond paste, egg whites, unsalted butter, softened, bittersweet chocolate, chopped

eggs, separated, almond paste, sweetened, cream, cake flour, powdered sugar, daim candy bars or 2 skor candy bars, heath bars, chocolate pieces (missginsu believes ikea uses milk , but prefers semisweet or dark), cream, butter

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

nonstick vegetable oil spray, cake flour, baking powder, salt, unsalted butter, room temperature, sugar, water, room temperature, egg whites, bittersweet chocolate bars, cut into 1/4-inch pieces, good-quality white chocolate (such as lindt, callebaut or baker s), chopped, philadelphia-brand cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, almond extract, bakers rose gel base (or paste) color #7346 (from 1 1-oz bottle), raspberry preserves, baskets raspberries, regalice fondant, assorted unsprayed roses

poundcake mix, water (or you may use milk), eggs, white chocolate , candy melts, light corn syrup, red food coloring, paste, blue food coloring, paste, ready made vanilla frosting, cornstarch

tea cakes, sugar, eggs, butter, room temp ., sweet milk, all purpose flour, baking powder, vanilla, tea cake icing, powdered sugar, vanilla, softened butter, enough milk to bring to right consistency for frosting, paste food colors, also, it s good to have on hand the following, tiny nonpareils, cinnamon red-hots, melted semisweet chocolate for veins, bark, teddy bear fur, etc., chocolate chips for eyes, etc., colored sugars