173 vanilla paste cake Recipes

butter, softened, cream cheese, softened, sugar, eggs, vanilla extract, cake flour, king arthur unbleached all-purpose flour, milk, butter, softened, sugar, vanilla extract, red paste food coloring, red colored sugar, white edible glitter, assorted cookies and candies

milk, white baking chocolate, chopped, butter, softened, sugar, eggs, vanilla extract, cake flour, baking powder, salt, butter, softened, shortening, vanilla extract, sugar, milk, yellow liquid or paste food coloring, seedless raspberry jam, oreo cookie, marshmallow peep bird, pirouette cookie, cut to 3 inches, marshmallows, butter, peanut butter, semisweet chocolate chips, chow mein noodles, jelly beans or candy eggs

all purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, salt, ground nutmeg, sugar, golden brown sugar, canola oil, eggs, pure pumpkin, vanilla extract, grated orange peel, raisins, sweetened flaked coconut plus additional for garnish, cream cheese, room temperature, unsalted butter, room temperature, dark rum, vanilla extract or vanilla paste, powdered sugar (measured, then sifted)

cake mix of your choice (regular size), butter, softened, shortening, sugar (about 3 lb), vanilla extract, salt, milk, blue, yellow and green gel , paste or liquid food coloring

all-purpose flour, plus additional for the pan, bleached cake flour , plus, bleached cake flour, baking powder, baking soda, salt, freshly grated nutmeg, unsalted butter, at room temperature,plus additional for the pan, vanilla flavored sugar , plus, vanilla flavored sugar (1/2 split bean in 3 cups of sugar for two days), vanilla bean , seeds scraped, vanilla extract, vanilla beans , paste or 1/2 vanilla bean, seeds scraped (optional), eggs, egg yolks, egg whites, beaten with the cream of tartar in a clean bowl unit firm peaks, sour cream, cream of tartar, sugar , for sifting over the top of the cake

cake flour, baking powder, salt, almond paste, broken into pieces, sugar, divided, unsalted butter, softened, vanilla extract, divided, eggs, at room temperature, frozen cherries, thawed, cognac, cinnamon sticks, vanilla bean, split in half, whipping cream, ground cardamom (optional), whole almonds, coarsely chopped and toasted

cake flour , sifted, baking powder, salt, eggs, vanilla extract, almond paste, at room temperature, sugar, unsalted butter, at room temperature, grated lemon zest, grated orange zest, fresh lemon juice, fresh orange juice, sugar

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)

yellow cake mix or cake mix of your choice (regular size), vanilla frosting, divided, orange paste food coloring, green gumdrops, green paste food coloring

yellow cake mix (regular size), butter, softened, shortening, sugar, milk, vanilla extract, salt, black paste or gel food coloring, yellow paste or liquid food coloring, oreo cookies, cut in half, yellow gumdrops, red gumdrops

spice cake mix (regular size), eggs, pack pumpkin, canola oil, evaporated milk, white baking chips, vanilla frosting, red, yellow and green paste or liquid food coloring, red, yellow and green paste or liquid food coloring, textured paper towel, pastry bags or small heavy-duty resealable plastic bags, pastry bags or small heavy-duty resealable plastic bags, pastry tips-#5 round and #352 leaf, flaked coconut

granulated sugar, light brown sugar, all-purpose flour, freshly grated nutmeg, unsalted butter , cut into pieces, buttermilk, vanilla bean paste or vanilla extract, baking powder, baking soda, salt, egg, vanilla glaze

cake flour, baking powder, baking soda, fine salt, sour cream, freshly squeezed lemon juice (about 1 1/2 lemons), pure vanilla extract, unsalted butter, room temperature, cut into small pieces, sugar, grated lemon zest, eggs, room temperature, sugar, egg whites, freshly squeezed lemon juice, cream of tartar, fine salt, unsalted butter, room temperature, cut into small pieces, seedless red raspberry jam, rabbit sugar cookies, homemade or store bought , recipe follows, candied almonds, pastel sanding sugars, all-purpose flour, baking powder, fine salt, unsalted butter, at room temperature, granulated sugar, sugar, eggs, vanilla paste or vanilla extract

eggs, separated, milk, white vinegar, shortening, sugar, unsweetened chocolate, melted, vanilla extract, cake flour, baking soda, salt, shortening, sugar, vanilla extract, milk, brown paste food coloring, water, flaked coconut, graham cracker crumbs, pretzels, sized shredded wheat, toy horses

cake flour , plus, cake flour, plus more for mold, baking powder, baking soda, salt, ground cinnamon, unsalted butter, softened, plus more for mold, light brown sugar, honey, vanilla, whole milk, room temperature, eggs, room temperature, cream of tartar, honey, unsalted butter, vanilla, water, sugar , sifted, yellow gel-paste food coloring, black gel-paste food coloring, marzipan or 1 oz almond paste, halved, blanched sliced almonds, toasted

cake flour, baking powder, baking soda, fine salt, sour cream, fresh lemon juice (about 1 1/2 lemons), pure vanilla extract, unsalted butter, room temperature, cut into small pieces, sugar, grated lemon zest, eggs, room temperature, sugar, egg whites, fresh lemon juice, cream of tartar, fine salt, unsalted butter, room temperature, cut into small pieces, seedless red raspberry jam, rabbit sugar cookie, candied almonds, all-purpose flour, baking powder, fine salt, unsalted butter, at room temperature, granulated sugar, sugar, eggs, vanilla bean paste or 1 1/2 tsp vanilla extract

paste, cocoa, strong coffee, cake, sugar, shortening, eggs, flour minus 2 tbsp., salt, soda, vanilla, sour milk, powdered sugar, cocoa, strong coffee, vanilla, red food color as desired

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.