|Naked Chef Takes Off, The|
|by Jamie Oliver|
In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes.
1 - 10 of 55 for frosting candy
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Cook sugar, milk, ... Beat until smooth and cook to spreading consistency. Spread over cooled cake. Sprinkle with pecans chopped. Use on Candy Bar Cake.
230 degrees - 234 degrees, thread 234 degrees - 240 degrees, soft ball 244 degrees - 248 degrees, firm ball 250 degrees - 266 degrees, hard ball 270 ...
230-234 degrees -- Thread 234-240 degrees -- Soft ball 244-248 degrees -- Firm ball 250-266 degrees -- Hard ball 270-290 degrees -- Soft crack ...
Cream butter and sugar. Add eggs, one at a time, beating well. Add one cup buttermilk, beating well. Add soda to the other 1/2 cup buttermilk. Add to ...
Boil butter and syrup together until thick. 3 tbsp. cocoa 3/4 c. cream Add to butter and syrup and boil until soft ball that you can pick up with ...
Combine flour, sugar ... spread with Chocolate Candy Frosting. Combine butter, ... stirring constantly 3-5 minutes or until frosting begins to lose gloss.
Cook cake as ... on box. Cool. Frost with vanilla on first layer. Sprinkle with candy. Add next ... rest of candy and on sides. Made for Christmas dinners.
Mix cake ingredients ... for 20 to 30 minutes. Cool before frosting. Frosting: Mix frosting mix as directed on box. Stir in candy sprinkles and frost cake.
Combine flour, sugar ... the following Chocolate Candy Frosting. Combine butter, ... constantly 3 to 5 minutes or until frosting begins to lose its gloss.
Combine water, butter ... Spread with Chocolate Candy frosting. Combine butter, ... vanilla and nuts; stir until spreading consistency. Pour over warm cake.
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