|The Ice Cream Bible|
|by Tanya Linton|
Capturing the essence of summer with homemade ice creams, sorbets, gelatos and ices.
1 - 10 of 341 for caramel cake icing
Preheat oven to ... to free the cake. Cool on ... with confectioners sugar icing, if desired. ... is of correct consistency to pour over cake. Stir well.
Preheat oven to ... bowl, combine Basic Cake Mix, nutmeg, cinnamon ... in pan. Prepare Caramel Icing. Frost cooled ... with an electric mixer until smooth.
In heavy skillet, heat and melt sugar until very brown; add hot water and let stand. In a large bowl, mix butter, sugar and egg yolks. Add milk, ...
Mix all together ... ingredients. Stir well. Spread on cake and cover all over (Makes a good cake for Christmas). Chop some cherries for color if you like.
In large bowl ... 9 inch round cake pans. Bake at ... 15 minutes. Remove from pans. Frost sides and top with caramel icing. Decorate with walnut halves.
Combine first 5 ... inch pan. Layer ice cream and caramel topping on top ... with remaining crumbs. Freeze, cut into squares and top with caramel sauce.
Cream sugar and ... greased and floured cake pan and bake ... cake tests done. Icing Directions: In a ... slightly. Add powdered sugar and beat until smooth.
CAKE: Mix all ... 30 minutes; cool. ICING: Place 1 ... powdered sugar until desired thickness is reached. Spread with icing warm for a slick smooth look.
For Crust: Combine ... bottom of a 9 x 13 inch pan. Layer ice cream and caramel sauce on top of crumb crust (half at a time). Freeze. Cut in squares to serve.
Cream butter and ... with further cooking). Cook until candy thermometer reaches 230 degrees. Cool 5 minutes then beat with wooden spoon. Spread on cake.
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