Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Strawberries-and-cream Cake
Famous Authors (View All Authors)
Cakesandfrostings - Cake Strawberries-and-cream Cake Post by :boniellos Category :Learning Kitchen Author :Unknown Date :December 2011 Read :947

Click below to download : Cakesandfrostings - Cake Strawberries-and-cream Cake (Format : PDF)

Cakesandfrostings - Cake Strawberries-and-cream Cake

You’ll need to make and bake our White Cake recipe twice to create this glorious spring dessert that’s filled with fresh strawberries and frosted with whipped cream.

Prep time: 1 1/2 hours plus cooling
Baking time: 20 minutes per cake
Degree of difficulty: Moderate
Vegetable cooking spray
White Cake (recipe follows)
--------------------
Buttercream:
6 tablespoons butter, softened (no substitutions)
2 cups confectioners* sugar
3 tablespoons heavy or whipping cream
1/2 teaspoon vanilla extract
--------------------
1 cup finely chopped fresh strawberries
1/3 cup strawberry jelly, melted
2 cups heavy or whipping cream
1/4 cup confectioners* sugar
Sliced strawberries, blueberries and mint sprigs, for garnish


Heat oven to 350°F. Line a 15 1/2x10 1/2-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.

Make batter for one recipe White Cake. Spread batter evenly in prepared pan. Bake 20 minutes, until toothpick inserted in center comes out clean.

Cool cake in pan on large wire rack 10 minutes; invert cake onto rack. Remove pan and foil; cool completely. Repeat process with another recipe White Cake. (Can be made ahead. Cover and freeze cakes up to 1 month. Thaw at room temperature 30 minutes.)

Make Buttercream: Beat butter in large mixer bowl until smooth. Add confectioners* sugar, heavy cream and vanilla; beat until light and fluffy. Makes 1 1/3 cups. Stir in chopped strawberries.

Place 1 cake layer on large platter; tuck four strips of wax paper under cake. Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer.

Beat cream and confectioners* sugar in mixer bowl at medium-high speed until stiff peaks form. Spread over top and sides of cake. Remove wax-paper strips. Garnish cake with sliced strawberries, blueberries and mint sprigs, if desired. Refrigerate up to 2 hours before serving. Makes
24 servings.

Per serving: Calories 415 Total Fat 22 g Saturated Fat 13.5 g Cholesterol 67 mg Sodium 343 mg Carbohydrates 52 g Protein 4 g



White Cake
Prep time: 15 minutes
Degree of difficulty: easy

2 cups sifted all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine, softened
1 1/4 cups sugar
4 large egg whites
1 teaspoon vanilla extract
3/4 cup milk


Combine flour, baking powder and salt in bowl. Beat butter in large mixer bowl at medium-high speed until smooth. Gradually beat in sugar, scraping bowl occasionally with rubber spatula, until light and fluffy, about 5 minutes. Add whites; beat 1 minute more. Beat in vanilla.

With mixer at low speed, add dry ingredients alternately with milk, beginning and ending with dry ingredients, until blended. Proceed with Strawberries-and-Cream Cake recipe.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Strawberry-rhubarb Upsode Down Cake Cakesandfrostings - Cake Strawberry-rhubarb Upsode Down Cake

Cakesandfrostings - Cake Strawberry-rhubarb Upsode Down Cake
1 pkg yellow cake mix 1 pkg. strawberry Jello app 2-3 cups rhubarb, cleaned and cubed 1 cup sugar 1 cup miniature marshmallows In large oblong baking dish, sprayed with Pam, layer rhubarb, sprinkle with sugar then Jello and top with marshmallows. Mix cake according to pkg. directions and pour over top of other ingredients. Bake according to directions for your size pan. Can be served from pan or when cooled for 3-5 min turned up-side down. Great hot with ice cream or just by itself.
PREVIOUS BOOKS

Cakesandfrostings - Cake Stained Glass Cakesandfrostings - Cake Stained Glass

Cakesandfrostings - Cake Stained Glass
2 c plain flour 2 ts baking powder 500 g glace pineapple 100 g glace pear 100 g glace kiwi fruit 100 g glace apple 100 g glace apricot 250 g glace cherries 250 g sultanas 250 g currants 4 eggs 2/3 c brown sugar 250 g halved blanched almonds 250 g halved pecan nuts 250 g halved macadamia ants 250 g halved Brazil nuts 1/2 c Grand Marnier or Cointreau. Stained glass or bishopcakes, very popular in the US, are so called, one presumes, because they consist almost entirely of glace fruit and nuts, and the glace fruit has something
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT