176 frosting layer Recipes

chocolate cake mix , prepared as directed, cream cheese, softened, seedless raspberry jam, powdered sugar, prepared chocolate frosting, not whipped, cocoa powder, unsweetened, sugar, cornstarch, water, seedless raspberry jam, raspberry liqueur (optional)

layer cakes, cooled, fluffy white frosting, angel flake coconut, pastel gumdrops, black shoestring licorice

layer white cake mix, dry jell-o lime flavor gelatin (1/2 of 3-oz package), dry jell-o strawberry flavor gelatin (1/2 of 3-oz package), dry jell-o lemon flavor gelatin (1/2 of 3-oz package), ready-to-spread vanilla frosting

layer-size package desired flavor cake mix, tube black decorator frosting, red gum balls, red chewy fruit-flavored worm-shaped candy

pepperidge farm chocolate fudge 3 layer cake with chocolate frosting, pepperidge farm double chocolate milano cookies, orange or red and yellow food coloring, pepperidge farm milano cookies, chocolate frosting, pepperidge farm brussels cookies, assorted decorating gel (green, black ), green jelly bean, halved or jellies cut in pieces, buttery flavor giant goldfish crackers, semi-sweet mini chocolate chips

natural cocoa powder, plus more for dusting pans, all-purpose flour, baking soda, salt, buttermilk, room temperature, eggs, room temperature, white vinegar, vanilla extract, unsalted butter, cut into 12 pieces and softened, granulated sugar, cream cheese frosting (recipe will follow cake), cream cheese, softened, unsalted butter, cut into chunks and softened, sour cream, vanilla extract, salt, sugar (you can add an extra cup if needed)

layer) package swiss chocolate cake mix, chocolate instant pudding mix, cola soft drink, vegetable oil, eggs, lightly beaten, mocha frosting, melted butter, baking cocoa, confectioners sugar, strong black coffee

layer yellow cake mix, miracle whip, eggs, cold water, cinnamon, grated carrots, chopped walnuts, , toasted, cream cheese frosting , either your favourite or from a can

layer) package. german chocolate cake mix, vegetable oil, eggs, lightly beaten, vanilla chips, ready-to- spread chocolate fudge frosting

layer chocolate cake, chocolate frosting, chocolate chips, little debbie boston cream rolls

layer white cake mix, instant pistachio pudding mix, eggs, club soda, vegetable oil, whole pitted red cherries (drained well ), crushed pineapple (drained well ), roasted chopped pecans, coconut cream cheese frosting

layer ) white cake mix, eggs, vegetable oil, milk, club soda (or water), instant pistachio pudding mix, pistachio frosting, heavy cream, instant pistachio pudding mix

layer size) white cake mix, dry jello lemon flavor, dry jello lime flavor, dry jello strawberry flavor, ready-to-spread vanilla frosting

layer-size dark chocolate fudge or devil s food cake mix, vanilla malted milk powder, chocolate frosting, vanilla malted milk powder, coarsely chooped malted milk balls

layer size package dark chocolate fudge or devil s food cake mix, vanilla malted milk powder, chocolate frosting, vanilla malted milk powder, coarsely chopped malted milk balls

layer-size chocolate cake mix, peanut butter, canned chocolate frosting, chocolate-flavored crisp rice cereal, purchased large, soft sugar cookie, banana, lemon juice, chocolate kisses

problem : batter curdles and separates., solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer., problem : cake didn tsp rise., solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high., problem : cake is tough., solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting., problem : cake crumb is sticky., solution : too much sugar in the batter or sugar was too coarse., problem: top crust is hard ., solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.

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