|Hummingbird Bakery Cookbook|
|by Tarek Malouf|
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004.
51 - 60 of 199 for hummingbird cake cream
Mix flour, sugar, soda, salt, and cinnamon and set aside. Beat eggs and vegetable oil. Stir egg mixture into dry ingredients. Stir until well mixed. ...
Combine dry ingredients ... and bananas. Bake at 350 degrees. Makes 3 layers. Mix all ingredients. Spread topping between, on sides, and on top of cake.
Combine dry ingredients: ... Beat butter and cream cheese until light. ... Add nuts and vanilla and mix well. Ice Hummingbird Cake when slightly cooled.
Combine first 5 ... greased and floured cake pans. Bake at ... cool completely. FROSTING: Cream softened cream cheese, ... (Sliced strawberries.) Best refrigerated.
Cream sugar and eggs; ... minutes, until done. Cool and frost. Melt butter; add softened cream cheese. Mix in sugar and vanilla. Spread over layers and on top.
Sift and mix ... together. Set aside. Cream oil and sugar ... pan. Cream mixture together. Spread between layers. Mix together and frost cake when cooled.
Combine first 5 ... degrees for 25-30 minutes. Cool in pan 10 minutes. Remove and cool completely. Ice with Cream Cheese Frosting. Beat until light and fluffy.
Preheat oven to 350 degrees. Grease and flour tube pan. Sift flour, soda, salt, cinnamon and sugar into the oil, eggs and pineapple, undrained. Mix ...
Mix all ingredients ... 1 1/2 hours. Cake will crack slightly ... Ice with a cream cheese frosting or ... sugar and 1 teaspoon vanilla. Mix until smooth.
Mix sifted dry ingredients and pineapple and banana with oil and eggs, mix by hand. Bake in greased bundt pan for 1 hour. Cool completely and frost.
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