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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Petit Fours
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Cakesandfrostings - Cake Petit Fours Post by :rbmilne Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1960

Click below to download : Cakesandfrostings - Cake Petit Fours (Format : PDF)

Cakesandfrostings - Cake Petit Fours

Petits fours are actually easy to make. You use your favorite boxed cake mixes -chocolate, cherry chip or
raspberry chip and vanilla. Bake them one day and assemble the next.

Bake them on jellyroll pans instead of the usual cake pans ( to make two flavours in one pan -Pour two different coloured cakes into each pan at opposite ends so they spread and meet at the middle this will give you variety of coloured layers if you wantand less cake) When they test for doneness remove from pan and remove them from the pan like you normally

Next daystart assembly- lower layer then filling-either cing or jelly-next layer etc. If they are going to be bigger than desired then split each cake into layers by cutting with dental floss(unflavoured or thread) to make 2-3 layers. toothpicks inserted around the outside will help you stay straight.
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Cakesandfrostings - Cake Petite Fours By Kayce Cakesandfrostings - Cake Petite Fours By Kayce

Cakesandfrostings - Cake Petite Fours By Kayce
1/4 cup butter 1/4 cup shortening (for a white cake, use a solid white shortening like Crisco) 1 cup sugar 1/2 tsp. vanilla 1/4 tsp. almond extract 2 cup sifted cake flour 3 tsp. baking powder 1/4 tsp. salt 3/4 cup milk 3/4 cup (6) egg whites 1/4 cup sugar Preheat oven to 350 degrees F.Cream butter and shortening thoroughly. Gradually add 1 cup sugar, and cream together until light and fluffy. Add extracts. Sift together flour, baking powder, and salt; add to creamed mix alternately with milk, beating after each addition. Beat egg whites separately until foamy; gradually add remaining

Cakesandfrostings - Cake Peter Paul Mounds Cakesandfrostings - Cake Peter Paul Mounds

Cakesandfrostings - Cake Peter Paul Mounds
2/3 c. butter 2 eggs 1 1/2 c. sugar 1 tsp. vanilla 1/2 tsp. soda 1 1/2 tsp. baking powder 1/2 tsp. salt 6 Tbsp. cocoa 2 c. flour 1 c. buttermilk Filling: 1 1/4 c. sugar 1/2 c. canned milk 1 stick butter 3/4 lb. coconut Boil 4 minutes. Frosting: 1 stick butter, melted 4 Tbsp. cocoa 4 to 6 Tbsp. milk