304 mixed cake almond cream Recipes

cake mix, almond extract, sour cream, white sugar, flaked coconut

cake, yellow cake mix, instant pistachio pudding, eggs, sour cream, oil, almond extract, sugar, cinnamon, chopped walnuts

cake mix (i used chocolate), milk, sugar , by taste, flour, egg yolks, cocoa, unsalted almonds, butter, caster sugar, classic caramel ice cream topping, fondant

almonds, chopped, eggs, sour cream, food cake mix, chocolate chips, divided, cinnamon, divided, sugar

mixed berries (blueberries, blackberries, raspberries, not strawberries), sugar, fresh lemon juice, cinnamon, salt, unsalted butter, melted and cooled, unsalted butter, melted and cooled, for greasing pans, blanched almonds, whole (10 oz.), sugar, eggs, at room temperature, vanilla, salt, mascarpone (2 package. 8 3/4 oz), sugar, vanilla, fresh lemon zest, finely grated, heavy cream, well chilled, sugar, vanilla, salt, unsweetened cocoa powder

cream cheese, packaged biscuit mix, milk, raspberry preserves, powdered sugar, vanilla, milk, sliced almonds, toasted (optional)

yellow cake mix with pudding, heavy whipping cream, granulated sugar, rum, toasted almonds finely chopped

almonds, slightly toasted, chocolate chips, devils food cake mix, instant chocolate pudding (3 1/2 oz), eggs, sour cream, water, oil, vanilla, almond extract, cinnamon

cream 1 stick butter with 1/3 cup sugar until smooth., slowly beat in 1 egg ., sift 2 cups flour twice with 1/2 tsp salt and 2 tsp baking powder., add dry ingredients to the butter mixture alternately with 2 tbsp milk., spoon mixture into well buttered 8 springform pan ., melt 1 stick butter and blend in 1 cup finely ground almonds,1/2 cup sugar,2 tbsp milk and 2 tbsp vanilla., mix well and bring to a boil., cool and pour over batter in the pan ,spreading it evenly., bake at 400 degress for 25 minutes., cool cake,remove from pan and slice in half horizontally., raspberry filling, heat 1 cup raspberry jam ,put it through a fine sieve and let cool., butter cream filling, cream 1/4 cup sweet butter until soft and beat in 1 egg yolk., add 1 cup confectioners sugar ,a little at a time,and beat until mixture is fluffy., beat in 1 tsp vanilla ., spread the bottom layer of cooled ,cut cake with a layer of raspberry filling., then a layer of butter cream filling ., reassemble the cake layers and sprinkle with confectioners sugar.

yellow or white cake mix, sweetened condensed milk, caramel ice cream topping, heavy whipping cream, powdered sugar, vanilla, sliced almonds

cake mix, whipping cream, eggs, sliced almonds, cold butter, cut into 1-inch pieces and softened, sugar, flour, whipping cream

sliced almonds, lightly toasted, chopped pecans, lightly toasted, german chocolate cake mix, water, vegetable oil, eggs, unsalted butter, room temperature, powdered sugar, cream cheese, cut into pieces,room temperature, powdered sugar, unsweetened cocoa powder, whole milk, unsalted butter, vanilla extract, caramel topping

sliced almonds, lightly toasted, chopped pecans, lightly toasted, german chocolate cake mix, water, vegetable oil, eggs, unsalted butter, room temperature, powdered sugar, cream cheese, cut into pieces, room temperature, icing, powdered sugar, unsweetened cocoa powder, milk, unsalted butter, semisweet chocolate chips, vanilla extract, purchased caramel-flavored topping or dulce de leche topping

powdered sugar, reduced-calorie margarine, melted, water, almond extract, imitation butter flavoring, egg whites, egg, light yellow cake mix, nonfat cream cheese, softened, vegetable cooking spray, powdered sugar

cream cheese, softened, powdered sugar, almond extract, seedless raspberry jam, peach slices in heavy syrup, drained, cream, eggs, milk, vegetable oil, buttermilk pancake mix (just add water type)

cream cheese (room temp ), margarine (room temp ) or 1 1/2 cups butter (room temp), sugar, eggs, vanilla, plain flour, self-rising flour, almond flavoring (optional i like to play around with the flavors and sometimes mix them) (optional) or 1 tbsp lemon flavoring (optional i like to play around with the flavors and sometimes mix them) (optional), fruit (i roll my in flour and fold in with spatula after mixing cake batter. i have used candied frui) (optional)

cream cheese, packaged biscuit mix, milk, raspberry preserves, pwder sugar, milk, sliced almonds, toasted (optional)

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.