|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
Tip: Try layer wedding cake for more results.
Results 1 - 10 of 11 for 3 layer wedding cake
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Prepare cake according to directions; ... walnuts on top. Refrigerate for several hours until topping is set. Bake cake in greased and floured 9 x 13 pan.
Mix cake as instructed on ... sheet or in 3 greased cake pans ... spread in between layers or make another ... Should be refrigerated before and to store it.
Use an 8, 12 and 16 round layer cake pans. You may bake your cake up to 1-3 months ahead of ... cake. Add more confectioners sugar or chill icing to stiffen.
Cream the butter ... and top of cake. Cut the ... pans with three layers of paper (bottom ... pan or pans it can stand overnight if kept in a cool place.
Prepare the white cake mix as directed. ... to form the next layer. Spread the Cool Whip over the top for the next layer. Finally, sprinkle with coconut.
Mix cake by directions and ... of cool cake. Layer of pineapple next ... Refrigerate. Variation: Use lemon, coconut or banana pudding instead of vanilla.
Cream butter and sugar, add egg yolks, add milk alternately with dry ingredients. Last add beaten egg whites. Makes two 9-inch layers or three 8-inch layers.
Prepare cake mix using 2/3 cup milk (canned ... needed. Bake in layers or 10 x ... cherries or nuts as desired. Keep refrigerated. Light, cool, refreshing!
Sift the flour. ... Pour into greased layer pans. Bake at ... minutes. When cool, put layers together with the filling and the frosting - plain white frosting.
Prepare cake mix according to ... cooled cake. Spread drained pineapple over pudding layer, then layer of whipped topping, then top it with the coconut.
Result Page: 1
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