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Results 101 - 110 of 434 for wedding cake
101. MEXICAN WEDDING CAKE
Mix by hand 2 cups ... to 40 minutes. Cool. Beat together cream cheese, butter, 3/4 cup sugar and 1 teaspoon vanilla. Spread over cooled cake.
102. MEXICAN WEDDING CAKE
Cream butter, gradually add powdered sugar. Cream until smooth. Add flour, salt, and vanilla; blend. Mixture will be stiff. Pinch off small ...
103. MEXICAN WEDDING CAKE
Mix all ingredients; pour into 13 x 9 cake pan. Bake at 325°F for ... and powdered sugar. Spread on cake and sprinkle with crushed pecans.
104. MEXICAN WEDDING CAKE
Blend all of the above ... minutes; test with pick. Cool in pan on rack. Blend all until fluffy. Spread on cooled cake. NOTE: Icing will remain soft.
Sift cake flour and powdered sugar together. ... 2 weeks in the refrigerator and will freeze for 3 months. You will have to beat after thawing.
106. MEXICAN WEDDING CAKE
Stir together in mixing bowl ... and floured sheet cake pan and bake at 350°F ... Cool slightly and frost. Mix together remaining ingredients.
Cream butter. Mix in other ingredients, stirring until smooth. Break off small bits of dough. Roll between palms and shape in crescent ...
108. DUTCH WEDDING CAKE
Blend sugar, flour, soda, salt, pineapple, nuts, eggs, and vanilla. Pour in greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30 ...
Let butter come to room temperature. Cream together with sugar. Add vanilla. Gradually add flour. Blend in nuts. Form teaspoon of dough ...
Stir all the ingredients in a bowl. Do not use a mixer. Bake in a 13x9 pan, greased and floured, at 350 degrees for 40 to 45 minutes. Cool ...
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