21 - 30 of 95 for 30 day cake starter
Stir together in ... loosely. Stir every day until the 10th ... day until the 30 day. On the ... to use as starter). Divide fruit ... to make 3 cakes. Divide juice ... do pass it on!
Stir once a day for 10 days. ... At end of 30 days, drain liquid ... to make the cake. Divide fruit ... wish. Never refrigerate or freeze starter liquid.
Let stand at ... and stir each day with a wooden ... it for other cakes. In very ... angel food cake pans or bundt pans. Bake 60 minutes at 350 degrees.
Mix in a ... container. Stir every day for 10 days, ... Makes for 4 starters for friends. Divide ... parts. Makes 3 cakes. Stir in ... degrees for 60-90 minutes.
Stir well. Cover ... Stir once a day for 10 days. ... enough for 3 cakes and enough starter for sharing with ... finish cooling. THESE CAKES FREEZE WELL.
You receive the ... milk. Start from Day 1 of recipe). ... will get bubbly and get a yeasty smell to it. This is normal so don't worry about it. See also:
Stir together and ... parts for 3 cakes. Divide juice ... 2 eggs 1 sm. box vanilla instant pudding 1 c. chopped pecans 1/3 fruit portion 1 portion juice
In a large ... room temperature. Bake cakes. Makes 4. ... cake. You should start juice and fruit mixture within 2 days. Refrigerate until you can start.
Stir daily for 10 days. Stir daily ... juice. This is the starter. Makes about 3 recipes. Bake in Bundt pan (greased and floured) for 1 hour at 325 degrees.
Be sure to ... metal.) Wait 10 days. Add 1 ... 1/2 cups of starter juice to 3 or 4 friends. Mix together cake mix, pudding mix, ... for 1 hour. Makes 3.
top of page