44 rose cream cake Recipes

digestive biscuits, melted butter, ricotta cheese, eggs, sugar, cointreau liqueur , 3 tsp, gelatin, sheet, sour cream, orange, lemon, lime, strawberries, sugar, cointreau liqueur, gelatin, sheet

cream cheese, softened, butter, sugar, eggs, rose water, flour , sifted

cake flour, cake flour, sugar, baking powder, salt, milk, sunflower oil, egg yolks, rose water, lemon zest, egg whites, cream of tartar, sugar, pistachios, egg whites, sugar, sugar, butter, at room temperature cut into small pieces, rose water, dried rosebuds or 16 -24 paper tea roses, chopped pistachios

all-purpose flour, baking soda, baking powder, unsalted butter, at room temperature, sugar, eggs, at room temperature, grated lemon zest, lemon extract, sour cream, rose water, fresh lemon juice, strained, powdered sugar, rose petal , from two organic roses, egg white, water, granulated sugar, enough to coat petals (have at least a cup)

sugar, butter, softened, bananas , overly ripened, sour cream, eggs, slightly beaten, vanilla extract, banana extract, baking soda, salt, flour, walnuts (optional), powdered sugar, butter, softened, cream cheese, softened, vanilla extract, banana extract, milk, banana, mashed

flour, sugar, eggs, salt, crushed pineapple in juice (do not drain), vanilla extract, baking soda (add last), walnuts, crushed, cool whip, sugar, walnuts, chopped, cream cheese, margarine

egg whites, sugar, rose petal , from 2 organic roses, cake flour, sugar or 14 tbsp superfine , divided, baking powder, kosher salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seed , coarsley ground if desired (removed from about 5 green cardamom pods), chilled heavy whipping cream, divided, saffron thread, powdered sugar, rose water, natural unsalted pistachios

candied rose petals, egg whites, sugar, petals from 2 roses, cake, cake flour, sugar or ultrafine/superfine , divided, baking powder, coarse sea salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seeds (removed from about 15 cardamom pods), ground, chilled heavy whipping cream, divided, saffron threads, powdered sugar, rose water or 1 tsp rose essence, natural unsalted pistachios

egg whites, sugar, petals from 2 organic roses, cake flour, sugar or superfine , divided, baking powder, coarse kosher salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seeds (removed from about 5 green cardamom pods), chilled heavy whipping cream, divided, saffron threads, powdered sugar, rose water, natural unsalted pistachios

cake flour, baking soda, salt, butter, cream cheese, sugar, eggs, vanilla, fresh lime juice, grated lime zest

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

butter or 1/2 cup margarine, plus, butter or 2 tbsp margarine, self raising flour, salt, baking powder, caster sugar, milk, egg whites, rum or 1 tbsp brandy, coarsely chopped fragrant rose petal, sliced almonds , toasted in oven until golden, rose water, whipping cream, rum or 1 tbsp brandy, vanilla extract, almond extract, sugar, sliced almonds, toasted, coarsely chopped fragrant rose petal, cyrstallised rose petal, toasted almond , slivers

rose geranium leaves, rinsed and patted dry, unsalted butter, plus more for the pan, all-purpose flour, plus more for dusting, baking powder, salt, whole milk, vanilla extract, sugar, egg whites, rose geranium leaves, rinsed and patted dry, sugar, egg whites, cream of tartar, salt

rose petal (or see note above), unbleached all-purpose flour, shredded lemon peel, salt, eggs, egg yolks, granulated sugar, unsalted butter, melted, rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above), sugar, cream (optional)

cake flour, extra finely granulated sugar, egg whites (about 14 eggs), cream of tartar, salt, vanilla

semolina flour (cream of wheat), baking powder, granulated sugar, sweetened flaked coconut, butter, melted, plain yogurt, milk, water, granulated sugar, rose water or 1 tbsp lemon juice

yellow cornmeal or 1/2 cup white cornmeal, plus, yellow cornmeal or 2 tbsp white cornmeal, cake flour, cream of tartar, baking soda, salt, unsalted butter, at room temperature, sugar, rose water, chopped fresh rosemary, pure vanilla extract, eggs, separated, creme fraiche or 1/2 cup sour cream, ripe blackberry

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.