Pulished on May 31, 2008 • Written by Cake News
Posted on Thu, May. 29, 2008 A sweet dream job: Dressing up cakes By Marilynn Marter Inquirer Food Writer In her 20s, Nina Asadoorian tried several different outlets for expressing her artistic talents, …
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THE CANADIAN PRESS Here is an easy and lovely dessert to serve guests at your warm-weather parties.
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A suburban school district has banned some sweets in an effort to keep kids healthy.
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I love pound cake. I can’t say it any more plainly than that. Forget the icing. Don’t bother with nuts or fruit or whipped cream.
Pulished on • Written by RecipeFeed.com
12 oz Flour 8 oz Sugar 8 oz Margarine 6 oz Glace cherries 2 oz Ground almonds 1 ts Almond extract 4 Eggs 1/2 c Milk 1. Cream margarine and sugar. Add egg yolks, beat well, then add flour, milk, glace cherries, ground almonds, and extract. Beat egg whites until stiff and fold into the mixture. 2. Fold mixture into a greased and lined 7″ cake tin. Bake at 160C (320F or gas mark 3) for 75 minutes.
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Permalink: Cherry Cake From Mary Killen
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Pulished on • Written by RecipeFeed.com
1 3/4 c All purpose flour 2 ts Baking powder 1/2 ts Salt 1/4 ts Nutmeg - 1/2 c Butter 1 c Sugar 3 Eggs, separated 1 ts Vanilla 1/2 c Milk 1 c Glace cherries (1/2 lb) -cut -in halves Sift flour, measure and sift again with the baking powder, salt and nutmeg. Cream butter and sugar well. Add the egg yolks and vanilla. Beat well again. Add 1-1/4 cups of the flour alternately with the milk,beginning and ending with flour and beating smooth after each additions. Fold in the egg whites which have been beaten until stiff. Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended. Bake in a well greased 5×9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens Converted by MMCONV vers. 1.40 |
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Permalink: Cherry Cake
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Pulished on • Written by RecipeFeed.com
———————————–BATTER———————————– 1 ea Duncan Hines butter recipe g 3 ea Eggs 1/2 c Butter or margarine 2/3 c Water ———————————–MOUSSE———————————– 8 oz Whipped topping 1/2 t Butter flavor 1 cn Cherry pie filling Batter: Grease Tiara pan (no need to flour) Blend together cake mix, eggs, butter and water on low, until moistened. Mix at medium speed for 4 minutes. Place 2 2/3 cps batter in the pan (you’ll have batter left over to make 8 cupcakes) Bake at 375 for 18-21 minutes. Cool in the pan on a rack for 5-10 minutes, then invert cake onto wire rack and allow to cool completely. Mousse: Fold the butter flavor gently into the whipped topping until the color is uniform. Spread evenly in the cooled cake. Refrigerate for 30 minutes. Spoon the pie filling over the mousse, leaving an edge of mousse showing. Chill 2 more hours. |
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Permalink: Cherries & Cream Tiara Cake
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Pulished on May 30, 2008 • Written by Cake News
There’s my daughter’s graduation from 5th grade, my son’s end-of-year kindergarten party, Father’s Day and a family pool party coming up, and since my claim to fame is dessert, I will be expected to show up …
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A spat over sweets — cupcakes to be exact — has resulted in the suspension of a Greenwich elementary school principal, his lawyer said.
Glenville School Principal Marc D’Amico was suspended earlier this week pending an investigation into what district officials have labeled as serious allegations.
D’Amico’s lawyer said the issues involve pastry and birthday celebrations.
“This man is being proposed for removal,” lawyer John Gesmonde said. “I will confirm it was about cupcakes and birthday cakes.”
Pulished on • Written by Cake News
Try your hand at baking festive cupcakes created by Emily Luchetti, pastry chef and dessert cookbook author.
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