|A Passion for Fruit|
|by Lorenza De'Medici|
Sumptuous still-life photographs of fruits are paired with equally delectable but simple recipes from one of Italy's most renowned cookbook author...
Results 1 - 10 of 110 for buttercream cake
Preheat oven to ... and decorate with Buttercream Decorating Icing. Beat ... covered with plastic wrap and store in refrigerator until use. Yield: 3 cups
Any pudding recipe cake can be used ... if desired. Spread buttercream between layers and ... between, but cake will be very tall. Double to cover above cake.
Cake: Cream together ... and fill with buttercream and decorate. Buttercream: ... pudding 1 tablespoon at a time until well blended. (Recipe of Ruth Zabel)
Cake: Cream together ... and fill with buttercream and decorate. Buttercream: ... Cream butter and add pudding 1 tablespoon at a time until well blended.
(Any pudding recipe cake mix can be ... if desired. Spread buttercream between layers and ... split with buttercream between, but cake will be very tall.
Mix flour, sugar, ... floured 11x15 inch cake pan. Bake at ... chocolate, do not cover it. If the condensate falls back into the chocolate, it will ruin it.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed two minutes. Remove from mixer; ...
About 2 hours ... 8 inch round cake pan and 8 ... berries. Makes 16 servings. Each serving, about 385 calories. Cranberry-raspberry sauce may be substituted.
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.
Mix all ingredients on medium speed for 2 minutes. Pour into well greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35-40 minutes. Cool ...
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