CAKE DECORATING PIPES RECIPES
CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL
This moist and delicious Carrot Cake starts with cake mixes!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.
WHIPPED CREAM CHEESE FROSTING RECIPE | MY CAKE SCHOOL
Creamy and delicious Whipped Cream Cheese Frosting recipe! We've used this recipe as a filling as well as a frosting, and it pipes great!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 4
Steps:
- Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
- Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
- In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
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WHIPPED CREAM CHEESE FROSTING RECIPE | MY CAKE SCHOOL
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- In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
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LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL
This easy lemon buttercream frosting is perfectly pipeable!
From mycakeschool.com
Reviews 4.4
Total Time 0S
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Reviews 4.4
Total Time 0S
- In the bowl of your mixer beat the butter until smooth, blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined. Add remaining powdered sugar and gradually add the milk. You can also add a touch of lemon yellow coloring gel at this point if you would like more color. Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally. At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream. Yield: 6 cups - enough to fill and frost a 3 layer 8 inch cake Can be frozen in an air tight container for at least 3 months. Thaw on countertop and remix If your buttercream is too thin, add more powdered sugar. If the consistency is to thick, add a bit more milk, 1 teaspoon at a time.
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(PDF) PROFESSIONAL CAKE DECORATING PDF | KATIA BARROS ...
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BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE) | …
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Oct 13, 2016 · Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy …
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