396 cream cake cream glaze Recipes

cooking-oil spray, whole-wheat pastry flour, all-purpose flour, granulated sugar, baking powder, baking soda, salt, light brown sugar, divided, dutch-processed unsweetened cocoa powder, chopped pitted dates, low-fat buttermilk, eggs, grapeseed or vegetable oil, vanilla extract, bittersweet chocolate, chopped, semisweet chocolate chips, unsalted butter, instant espresso powder, heavy whipping cream, powdered sugar , sifted, bourbon

unsalted butter, granulated sugar, vanilla, egg, egg white, sour cream, flour, baking powder, baking soda, salt, lavender leaves, blueberries, fresh or frozen, vanilla, powdered sugar, milk

butter chocolate cake or devil s food chocolate cake, split in half., profitteroles, water, salt, butter, sugar, all-purpose flour, eggs, baking powder, heavy cream, powder sugar, banana, powder sugar, sugar glaze, sugar, water, crushed hazelnuts, cocoa powder, cream layer, heavy cream whipped with 2 tbsp powder sugar to soft peaks, top chocolate layer, plain chocolate, chopped, heavy cream, butter

coarsely chopped walnuts (about 6 oz), toasted, cake flour, baking powder, salt, unsalted butter room temperature, sugar, eggs, pure maple syrup, vanilla extract, glaze, unsalted butter, pure maple syrup, whipping cream, powdered sugar , sifted, walnut halves

shredded zucchini (the zucchini was very finely shredded), eggs, sugar, vegetable oil, sour cream, vanilla extract, all-purpose flour, baking soda, baking powder, salt, cream cheese, at room temperature, butter, powdered sugar, heavy cream, vanilla extract, strawberry, cleaned, stemmed, and sliced, kiwi fruits, peeled and sliced, mangoes, peeled and sliced, blueberries, apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

cm chocolate butter cake ( follow my vanilla chocolate lb cake for best results, chocolate batter), white chocolate mousse, eggs, cornstarch, sugar, milk, gelatin powder, water, heavy cream, white chocolate, plain chocolate , or dark chocolate, chocolate glaze, plain chocolate, heavy cream, white chocolate, melted

basic white cake for 3, 10 inch layers, flour, baking powder, butter or margarine at room temperature, sugar, vanilla, milk, egg whites ( save yolks for something else, no yolks are used in this, glaze, sugar, orange liquor, strawberry mousse, strawberries, mousse , save 2 cups for cake and decoration ), powder sugar, pkt unflavored gelatin ( 2 1/4 tsp ), lemon juice, heavy cream, egg whites, fluffy cream cheese frosting, cream cheese, heavy cream, enough powder sugar to taste, extra strawberries, chocolate covered strawberries ( optional )

cm chocolate butter cake ( follow my vanilla chocolate lb cake for best results, chocolate batter), white chocolate mousse, eggs, cornstarch, sugar, milk, gelatin powder, water, heavy cream, white chocolate, hazelnut, chopped, chocolate glaze, plain chocolate, chopped, heavy cream, whole hazelnuts, white chocolate, melted

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

caramel ganache, high-quality milk chocolate (such as lindt or perugina), finely chopped, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, sugar, water, cinnamon stick, heavy whipping cream, salt, unsalted butter, room temperature, cake, cake flour, baking powder, salt, unsalted butter, room temperature, golden brown sugar, divided, eggs, separated, vanilla extract, sweetened chestnut spread ** with vanilla, whole milk, brandy syrup, brandy, golden brown sugar, jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.25 oz), glaze, heavy whipping cream, sugar, water, bittersweet or semisweet chocolate, chopped, edible gold dust

chocolate cake, chocolate cake mix, ingredients to make cake according to package directions, vanilla cream filling, shortening, sugar, vanilla, evaporated milk, butter, chocolate glaze, butter, unsweetened baker s chocolate, powdered sugar, water

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.

lemon cake mix, lemon pudding, water, oil, eggs, key lime juice, glaze, confectioners sugar, key lime juice, switch things up or give it a different kick. replace key lime juice with non alcohol margarita mix., blend together adding more or less sugar to thin glaze., pan, something to grease pan with., cream cheese frosting / icing, margarine, melted or butter, cream cheese room temperature, sugar, key lime juice ., fine crushed graham crackers, lime zest i prefer organic for this

macaroni grill reese s peanut butter cake, unsalted butter, creamy style peanut butter, brown sugar, eggs, all purpose flour, baking powder, salt, milk, vanilla, peanut butter filling, cream cheese, softened, creamy style peanut butter, chocolate glaze, water, unsalted butter, cocoa, powdered sugar, vanilla, preheat oven to 350 degrees. grease and flour 2 9 cake pans., in large mixing bowl, cream butter and peanut butter until light and fluffy. add brown sugar. mix to blend. add eggs, 1 at a time, mixing well after each addition., in small bowl, combine flour , baking powder and salt. add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. add vanilla., pour batter into pans. bake until cake tests done , about 45 minutes. cool on wire rack to room temperature before frosting the cake., spread half of peanut butter filling over tops of each cake. chill ., spread half of warm chocolate glaze over peanut butter topping on each cake , using metal spatula dipped in hot water. as glaze cools, it will thicken., peanut butter filling : cream ingredients together until light and fluffy., chocolate glaze : place water and butter in small saucepan. bring to boil. add cocoa, sugar and vanilla to water mixture. mix until smooth.

lemon cake mix, lemon pudding, water, oil, eggs, lemon juice can be from freshly squeezed lemon, glaze, confectioners sugar, lemon juice, blend together adding more or less sugar to thin glaze., pan, something to grease pan with., cream cheese frosting / icing, margarine, melted or butter, cream cheese room temperature, sugar, lemon juice .

egg whites, at room temp, cake flour, baking cocoa, cream of tartar, vanilla extract, almond extract, salt, sugar, chocolate glaze, powdered sugar, baking cocoa, low-fat sour cream, low-fat milk, vanilla extract

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.

splenda brown sugar blend, splenda sugar blend for baking (not the granular), unsalted butter, softened, unsalted butter, softened, unsweetened applesauce, light sour cream, eggs, flour, salt, baking powder, baking soda, vanilla extract, cinnamon, nutmeg, allspice, diced fresh apples (i used gala), chopped walnuts (optional), reduced-fat cream cheese, powdered sugar, maple extract, skim milk (enough to thin the glaze to the proper consistency)