How To make Brown Eyed Susan Cake
KXWG38A GUS FOSTER JR:
2/3 c Soft shortening (1/2 butter
For flavor) 1 1/2 c Sugar
3 Eggs (1/2-2/3 cup)
2 1/2 c Sifted Softasilk flour
2 1/2 ts Baking powder
1 ts Salt
1 c Milk
2 Squares chocolate
1/8 ts Baking soda
1 tb Milk
1 ts Orange extract
1 1/2 tb Orange rind, finely grated
1/4 ts Yellow food coloring
Frosting: 4 tb Sweet butter
3 tb Cream
3 c Sifted confectioner's sugar
1 tb Orange rind; finely grated
Orange juice, just enough to Make easy to spread 2 Squares chocolate; melted
Rich milk or cream, to make Glossy and easy to spread. 1. Grease and flour 2 9" layer pans.
2. Cream shortening, butter and sugar until fluffy.
3. Beat eggs in thoroughly.
4. Sift together: flour, baking powder, and salt.
5. Stir in alternately with 1 cup milk.
6. Divide batter into two parts. Into 1 part, blend: chocolate, baking
soda and milk. Blend into other part: orange extract, orange rind, and food coloring. 7. Drop the chocolate and orange batters alternately by spoonfuls into
prepared pans. Bake at 350 for 25-30 minutes or til tests done. Frosting: 1. Heat sweet butter and cream in saucepan. 2. Stir in confectioner's sugar.
3. Divide frosting in half.
4. To smaller amount, add the orange rind, orange juice, just enough to
make easy to spread. 5. To larger amount, add: chocolate; melted, rich milk or cream, to make
glossy and easy to spread. 6. Spread some of the chocolate frosting between layers and the orange
frosting around sides scalloping the top edge. Sprinkle grated orange rind and clusters of shaved chocolate over the top of the cake to give effect of a field of Brown-Eyed Susans! Good luck. Hope it turns out great!! MM Format Norma Wrenn -----
How To make Brown Eyed Susan Cake's Videos
Susen's Kitchen Corner COD CAKES WITH BLACK EYED PEAS 2
COD CAKE. If your having a party, make these up ahead of time, stick them in the refrigerator then a hour before guest arrive cook them up and whalla, yummy things to nibble on before the dinner.
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How to pipe black eyed susan [ Cake Decorating For Beginners ]
In this video we will show you how to pipe buttercream black eyed susan flowers from start to finish. We will teach you how to mix the colors , basic piping techniques that you will need and a step by step tutorial on how to pipe a buttercream black eyed susan flowers. This is part of our buttercream flower series so check out our other videos for more fun flowers ideas.
Chapters
Intro 00:00
Mixing Colors 00:17
Piping tips and bag 02:55
Piping Technique breakdown 03:14
Building the flower breakdown 05:34
Piping black eyed susan on nail 07:16
Wilton, 55-Piece Cake Supply Master Decorating Tip Set
Get it with this link
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#cakedecorating #cakedecoratingtutorial #cakedecoratingtools
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Best Recipe ever! Recreating Levain Chocolate Chip Cookies
Best Recipe ever! Recreating Levain Chocolate Chip Cookies
Persian love cookies:
Browned eyed Susan's chocolate thumbprint cookies:
So excited today I'm recreating the famous New York Bakery Levain chocolate chip cookies! These cookies are so special to everyone because they have the most gooey consistency in the middle that just melts in your mouth but still has the most irresistible crunchy edges.
Ingredients:
1 1/2 cup Cake flour or bread flour
2 cups All-purpose flour
1/2 tsp salt
2 tsp corn starch
3 eggs
1 tsp vanilla
3 sticks unsalted butter
1 1/4 cup brown sugar
1/2 cup sugar
2 cups walnuts
1 lb. chopped dark chocolate
Directions:
Start off by melting the butter until its slightly browned and tan color. Immediately remove it from the heat and pour it into a bowl to cool. Combine in a bowl the eggs and sugar then add the fully cooled butter. Add the remaining ingredients and scoop into 5-6 oz. balls on a parchment lined baking sheet. Place the sheet of dough into the fridge for at least 1-2 hours if not overnight to fully firm up the dough. Preheat your oven to 400 F. and place the cookies into the oven for 15 minutes. Once removed allow the cookies to rest on the cookie sheet for 2-3 minutes and then place them on a cooling track to fully set.
Enjoy!
Professional Baker Teaches You How To Make TIRAMISU!
Here's a simple guide to baking Tiramisu with Anna.
Click 'SHOW MORE' for recipe ingredients & instructions.
INGREDIENTS
Cream
2 large eggs, separated
1 large egg yolk
¼ cup sugar
1 tsp vanilla extract
1 cup mascarpone cheese, softened
Syrup
½ cup coffee
1 ½ oz rum
1 Tbsp sugar
Cream and Assembly
¾ cup whipping cream
1 Tbsp sugar
1 tsp vanilla extract
24 ladyfingers
bittersweet chocolate, for grating
cocoa powder, for dusting
DIRECTIONS
Cream Syrup Cream and Assembly
1. Whisk the egg yolks, sugar and vanilla in a metal bowl placed over a pot of gently simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted. Remove this from the heat. In a clean bowl, and whisk in the mascarpone cheese until smooth. Whip the egg whites to medium peak. Fold the whites into the yolk mixture and set aside.
2. For the syrup, heat the coffee, rum and sugar and stir just until the sugar has dissolved. Remove from the heat.
3. For the topping, whip the cream until it holds a soft peak and stir in the sugar and vanilla. Chill until ready to use.
4. To assemble, dip the ladyfingers quickly into the coffee syrup and arrange 3 into each of 4 serving dishes. Spoon a generous layer of the mascarpone filling over the lady fingers and grate a little chocolate over top. Repeat with a second layer of ladyfingers and the remaining mascarpone filling and grating of chocolate. Dollop the whipped cream over each tiramisu and dust with cocoa powder. Chill until ready to serve.
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