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Results 41 - 50 of 199 for mexican wedding cake
Preheat oven to 400°F. Beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Add water and vanilla. Gradually ...
Cream butter, gradually add powdered sugar. Cream until smooth. Add flour, salt, and vanilla; blend. Mixture will be stiff. Pinch off small ...
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.
Cream butter. Add powdered sugar gradually. Cream until smooth. Add flour, salt and vanilla. Mixture will be stiff. Pinch off small pieces ...
Let butter come to room temperature. Cream together with sugar. Add vanilla. Gradually add flour. Blend in nuts. Form teaspoon of dough ...
Cream butter. Mix in other ingredients, stirring until smooth. Break off small bits of dough. Roll between palms and shape in crescent ...
Mix flour, sugar, eggs, baking ... metal baking pan.) Cake will still be very soft. ... sits, the better it tastes as the flavors blend together.
Cream butter and sugar, add remaining ingredients. Roll into balls. Bake at 350 degrees (or 325 degrees if oven cooks hot) 15 minutes or ...
Cream butter and sugar, add flour, nuts and vanilla. Make into small balls and place on ungreased cookie sheets. Bake at 300 degrees for 30 ...
Mix first 7 ingredients by ... degrees for 30 to 40 minutes. Mix last 4 ingredients for frosting. Cream together with mixer and spread on cake.
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