365 paste chocolate Recipes

chocolate cake mix (regular size), chocolate frosting, divided, milk, vanilla frosting, divided, red and yellow liquid or paste food coloring, pastry bags or small heavy-duty resealable plastic bags, star pastry tips

chocolate cake mix (regular size), shortening, butter, softened, sugar, vanilla extract, milk, green paste and liquid food coloring, multi-opening pastry tip or #2 round tip, pasty bag or plastic bag with small hole cut in corner, flaked coconut, chocolate kiss, berry-flavored fruit roll-ups, divided, uncooked spaghetti noodles, wooden toothpick, butterscotch chip, marshmallow

chocolate cake mix (regular size), water, canola oil, eggs, mayonnaise, vanilla frosting, red paste food coloring, white gumdrops, black gumdrops, rope black licorice, shoestring black licorice

chocolate cake mix (regular size), canned vanilla frosting, orange paste food coloring, black shoestring licorice

chocolate cake mix (regular size), vanilla frosting, green, yellow and black liquid or paste food coloring, pastry bags or small heavy-duty resealable plastic bags, pastry tips, wooden craft spoons (ice cream spoons)

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

almond paste (not marzipan), unsalted butter, softened to room temperature, superfine sugar, eggs, almond extract, all-purpose flour (bleached or unbleached ), salt, drops yellow food coloring paste, drops red food coloring paste, drops green food coloring paste, seedless raspberry jam, semisweet chocolate, chopped, bittersweet chocolate or 5 oz dark chocolate, chopped, shortening (not butter flavored)

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

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)

marzipan paste or 7 oz almond paste, sugar, unsalted butter, softened, eggs, separated, almond extract, all-purpose flour (, sift before measuring ), salt, raspberry jam (preferably seedless ), german sweet chocolate or 1 (12 oz) bag semi-sweet chocolate chips

white cake mix, chocolate cake mix, yellow paste food coloring, brown paste food coloring, prepared chocolate frosting, orange chewy fruit-flavored candy squares, leaf-shaped spearmint gumdrops, red gumdrops, white gumdrops, candy lime slices, sesame seeds

butter, softened, sugar, egg, milk, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, red paste food coloring, semisweet chocolate, chopped, sugar, water, red paste food coloring, semisweet chocolate chips, shortening

white chocolate baking squares, divided, vanilla wafers, blue paste food coloring, semi-sweet chocolate chips, red food coloring paste

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)

chocolate-covered graham cracker cookies, unflavored gelatin, cold water, divided, granulated sugar, peppermint extract, vanilla extract, red food coloring paste (*), vanilla candy coating, red food coloring paste

chocolate sandwich cookies -- finely crushed, butter or margarine -- melted, cream cheese -- softened, almond paste -- crumbled, sugar, eggs, sour cream, raspberry sauce, unsweetened red raspberries -- (12 oz), sugar, lemon juice, fresh raspberries -- for garnish

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.

butter, sugar, cocoa powder, eggs, all-purpose flour, baking soda, baking powder, warm water, heavy cream, liquid glucose, instant espresso powder, vanilla extract, salt, percent chocolate, percent chocolate, butter, milk, heavy cream, vanilla extract, liquid glucose, sugar, percent chocolate, percent chocolate, egg yolks, irish whiskey-cream based liqueur (recommended : baileys), salt, heavy cream, sugar, vanilla paste, percent chocolate, percent milk chocolate, water, sugar, instant espresso powder