How To make Lemon Picnic Cake X
Pat dwigans 4 lg Eggs seperated
2 c Sugar
1 c Butter,softened
3 c Flour
2 ts Baking powder
1 c Milk
2 ts Grated lemon peel
1 tb Lemon juice
1 tb Vanilla
glaze:
1/3 c Sugar
1/3 c Lemon juice
1 tb Grated lemon peel
Fresh berries Heat oven to 350. Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2-3 minutes. Set aside Combine the 2 cups sugar and the butter, beat at medium speed until creamy. Add egg yolks, continue beating until creamy. mix together the flour and baking powder, reduce speed to low, beat gradually adding flour mixture alternatley with milk to butter mixture, until well blended. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. By hand gently fold in the egg whites Pour batter into greased and floured 12 cup bundt or 10 inch tube pan. Bake for 50-65 minutes or until
toothpick inserted in center comes out clean glaze IN 1 quart saucepan stir together all glaze ingredients except berries. Cook over medium heat, stirring occasionally, until sugar is dissolved about 3-4 minutes. with tooth pick poke holes in top of
cake; pour glaze over cake. Cool 15 minutes, remove from pan. Serve with fresh berries. Recipe from Land o Lakes published in the Franklin, In Daily journal -----
How To make Lemon Picnic Cake X's Videos
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A light lemon dessert that is wonderful for a summer's day
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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This is the first decent meal I've had in 3 years
Nadiya Hussain 's Peter Rabbit Parsnip and Blackberry Cake | Peter Picnic Parties
The World of Peter Rabbit have partnered with Nadiya Hussain to celebrate 120 Years of Mischief! Nadiya has created a Peter Rabbit inspired Parsnip and Blackberry cake.
Head to for the full recipe and for everything you need to have your own Peter Picnic Party this summer!
Lemon & Amaretti Jubilee Party Cake | Cupcake Jemma Channel
I'm not sure if you're aware, but there's a Platinum Jubilee happening this weekend ?????! Now there will be street parties up and down the country, and what's something everyone needs to bring to a party? CAKE! Specifically this one! We've pulled flavours from the winning Jubilee Pudding Competition, and come up with our take on the classic Victoria Sponge - introducing the lemon and amaretti cake!
We want to know what you're up to this weekend so let us know in the comments below the vid! And share your photos with us on Instagram by using #cupcakejemma
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Lemon Curd
65g caster sugar
65g lemon juice
zest of 1 lemon
1 egg
3 egg yolks
50g cold chopped butter
Sponge
Preheat oven to 170C fan assisted (190C non fan)
250g soft butter
250g caster sugar
zest of 1 lemon
4 eggs
250g self raising flour
pinch of salt
2 tbsp lemon
½ tsp vanilla extract
Amaretto Cream
300g double cream
4 tbsp Amaretto liqueur
1 tbsp icing sugar, sifted
To finish:
sprinkling of caster sugar
edible flowers
AMARETTI BISCUITS!!!
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Mini Lunch Box Cakes
The recipe for mini lunch box cakes (8cm diameter x 3 cakes)
The sponge cake sheet (40 x 25cm pan size)
3 large eggs
75g sugar
1 tsp honey
1 tsp vanilla extract
a pinch of salt
75g cake flour
25g butter
25g milk
Cream cheese filling
250g cream cheese
50g sugar (because the non dairy topping I use is sweetened so I cut sugar, if you use heavy cream, add 80g sugar instead)
200g sweetened non dairy whip topping (it is more stable than heavy whipped cream for cake decorating; You can also use heavy cream but the cream will be softer)
Sugar syrup
1 sugar : 3 water
Food coloring: red, blue, yellow
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