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Full Online Book HomeLearning KitchenCakesandfrostings - Frosting Ridh Chocolate Frosting
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Cakesandfrostings - Frosting Ridh Chocolate Frosting Post by :denski Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2050

Click below to download : Cakesandfrostings - Frosting Ridh Chocolate Frosting (Format : PDF)

Cakesandfrostings - Frosting Ridh Chocolate Frosting

1/2 cup butter or margarine
6 tbsp. water
4 tbsp. cocoa
1 lb. powdered sugar
1 tsp. vanilla


Melt butter in a saucepan with the water and cocoa. Bring to a boil. Remove from heat, stir in powdered sugar and vanilla, mixing until smooth. Spread on cake.
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6 tablespoons meringue powder 4 cups confectioners’ sugar Place meringue powder and 3/4 cup water in the bowl of an electric mixer, and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down sides. Increase speed to high, and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the job you are doing. You will need to experiment to find the best consistency. Store unused icing at room
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6 cups confectioners sugar, sifted 1/2 cup water ( 4 ounces) 2 tablespoons white corn syrup 1 teaspoon almond extract icing colors (optional) Combine water and corn syrup. Add to sugar in a saucepan and stir over low heat until well mixed and heated to 92ºF, thin enough to be poured, but thick enough so it won't run off the cake. Stir in extract, and icing color if desired. To cover cake, ice with apricot glaze,(recipe below). Place cake on cooling rack, with cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving
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