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 Strawberry Ribbon Cake W Fresh Strawberry Buttercream Frosting
Famous Authors (View All Authors)
Cakesandfrostings - Cake Strawberry Ribbon Cake W Fresh Strawberry Buttercream Frosting Post by :kayani1 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :985

Click below to download : Cakesandfrostings - Cake Strawberry Ribbon Cake W Fresh Strawberry Buttercream Frosting (Format : PDF)

Cakesandfrostings - Cake Strawberry Ribbon Cake W Fresh Strawberry Buttercream Frosting

1 cup butter
2 cups sugar
4 eggs
1 tea. vanilla
1/2 tea. almond extract
3 cups cake flour, sifted
2 1/2 tea. baking powder
1/2 tea. salt
2/3 cup milk
1/8 teas. red food coloring

Cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until very light.
Add flavorings.

Sift dry ingredients together. Add to creamed mixture alternately with milk, mixing only until blended.

Spoon half the batter into greased and floured 8 inch cake pan. Add food coloring to remaining batter, spoon into another 8 inch cake pan.

Bake at 350 degrees for 35 minutes or until done. Cool. Split each layer.

Assemble cake with Strawberry Buttercream Frosting, alternating pink and yellow layers. Frost sides and top of cake.

STRAWBERRY BUTTERCREAM FROSTING

1 (3 oz.) pkg. cream cheese
1/4 cup butter
1/3 cup mashed fresh strawberries
1 (1 lb.) pkg. powdered sugar

Cream the cream cheese and butter until light. Add strawberries, beat until smooth. Blend in 2 cups powdered
sugar. Measure 1 1/2 cups frosting to use as filling. Beat remaining sugar into reserved frosting; frost sides and top
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Strawberry Roll By Terrytx Cakesandfrostings - Cake Strawberry Roll By Terrytx

Cakesandfrostings - Cake Strawberry Roll By Terrytx
Veg oil 1 (14.5oz) pkg angel food cake mix powdered sugar 1 quart strawberries -- sliced 1/4 cup sugar 2 cups whipping cream or large cool whip whole strawberries Grease a 17x11-1/2x 1 jelly roll pan with veg. oil and line with waxed paper. Grease paper, and set aside.Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sift powdered sugar in a 17x11-1/2" rectangle on a linen towel. When cake is done, loosen from sides of pan, turn out onto powdered sugar. Peel off waxed paper. Starting from narrow end, roll up cake and towel
PREVIOUS BOOKS

Cakesandfrostings - Cake Strawberry Punch Bowl Cake Recipes By Becky Cakesandfrostings - Cake Strawberry Punch Bowl Cake Recipes By Becky

Cakesandfrostings - Cake Strawberry Punch Bowl Cake Recipes By Becky
1 butter cake mix 2 (10 oz.) boxes frozen strawberries 2 large containers Cool Whip 2 c. pecans, chopped 1 box instant vanilla pudding mix Bake (3) three 8-inch layers. Place 1 (one) layer of cake in punch bowl. Spread pudding mix, strawberries, Cool Whip and nuts. Continue until all layers are covered. Spread large container of Cool Whip on top. Decorate with fresh strawberries and nuts. Keep refrigerated. Punch Bowl Cake1 box yellow cake mix 2 large vanilla instant pudding 2 (16 oz.) boxes strawberries, cut up large Cool Whip Bake cake in 2 layers; mix pudding by box directions.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT