|Chez Panisse Cooking|
|by Paul Bertolli|
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse.
81 - 90 of 9,060 for cake frosting
CAKE: Combine eggs, ... cake tests done. FROSTING: Combine milk, ... vanilla, mixing until well blended. Slowly add sugar, mixing well after each addition.
Cream butter, sugar, ... fluffy and add cornstarch and water. Mix until fluffy like whipped cream. Frost cake. Place in refrigerator. Cake freezes well.
CAKE: Mix dry ... for 40 minutes. FROSTING: Put all ... bring to a boil. Boil for 6 minutes and pour over the cake while cake is still warm. Very moist cake.
Sift dry ingredients. ... with mixer until frosting peaks, about 7 ... frosting between layers, top with banana slices. Put layers together and frost cake.
Cake: Sift dry ... cake. Cool before frosting. Frosting: Melt ... boiling. Remove from heat and cool to lukewarm. Gradually stir in confectioners sugar.
For Starlight Cake: Measure all ... For Fast Fudge Frosting: Combine sugar, ... butter; blend. Add vanilla. Frosts top and sides of 2 (8" or 9") layers.
Bake cake according to package directions. Cool. Add 3 tablespoons peanut butter to frosting and mix well. Frost cake. Kids love it!
Mix dry ingredients. Add butter and water; beat. Add eggs and vanilla; beat. Pour into greased 9x13 pan. Bake 30 minutes at 350 degrees. Beat all ...
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time. Add vanilla and chocolate. Sift flour with ...
Line the bottom ... and sides with frosting. Sprinkle with ... blended. Gradually blend in enough confectioners' sugar to make a good spreading consistency.
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