|Connoisseurs Book Of Spirit|
|by Dave Broom|
This is an information-packed celebration of the world's most sophisticated aperitifs, most pleasurable digestifs and jazziest party drinks.
Tip: Try frosting wedding cake for more results.
Results 1 - 10 of 14 for white frosting wedding cake
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Cream sugar, shortening ... pecans, coconut and whites. Bake in ... degrees for 30 minutes. Combine butter and cream cheese. Add sugar, vanilla and nuts.
Combine all ingredients and mix with electric beater until creamy.
Mix sugar, eggs, ... oven for 25-30 minutes. Cool and frost. To make frosting: combine softened cheese, butter, and sugar with vanilla. Beat until fluffy.
Mix soda, pineapple, ... x 13 inch cake pan. DO NOT ... 1 hour before frosting. (The cake ... refrigerate overnight (24 hours). (If you can wait that long!)
Cream butter and ... Fold in egg whites. Pour batter ... greased and floured cake pans. Bake at ... minutes. Cool and frost with cream cheese frosting. Beat cream ... C, 6.5IU Vitamin D.
Mix all ingredients ... degrees for 45 minutes. Cream together cream cheese and butter. Add vanilla. Add powdered sugar gradually. Frost cake and refrigerate.
Use an 8, 12 and 16 round layer cake pans. You may ... firm. I use white Duncan Hines Super ... use Butter Cream Frosting. Cream butter ... chill icing to stiffen.
Grease and flour ... degrees about 40 minutes. This cake keeps well. Combine and whip until light and fluffy. Frost, then sprinkle with chopped nutmeats.
Combine all ingredients together. Bake at 350 degrees for 35 to 40 minutes in a greased and floured 9 x 13 pan. Blend all ingredients together.
Sift cake flour and powdered ... colors. It will keep up to 2 weeks in the refrigerator and will freeze for 3 months. You will have to beat after thawing.
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