Cakes frosting

The deleterious effect of some fat substitutes has been demonstrated in cake frosting (27) the result is an unacceptable frosting, filled with air bubbles. In another example, some low fat cheeses are quite acceptable when cold, but when heated result in a product texture that changes to a sticky, gummy mass. Attempts to replace fat must be viewed as a total systems approach (28,29). It is likely that no one material will replace fats in food rather, replacement will consist of mixtures with each ingredient addressing one or more of the roles played by fats in food. 

LSD can be swallowed, taken on the tongue (producing perhaps the most rapid effects), or absorbed through the skin (particularly with DMSO). It has been ingested in the form of eye-drops and baked in cookies or cake frosting. It has been ingested by almost every means except smoking. LSD taken by mouth has effects almost as rapidly as by intramuscular injection. 

As a foam for omelets, souffles, meringues, beaten cake frostings, marshmallows, divinity and nougat candy. 

The FDA has recently banned the use of Red 3 in such products as cake frostings, certain processed foods, cough drops, and lipstick, in which the color is mixed with other additives reacting with it. This dye can still be applied directly to meat, nut products, fruit and fruit juices, candy, confections, and breakfast cereals. 

In a 2-liter beaker, gradually mix active dry yeast (Red Star or Fleischmann s) and H O with a sturdy kitchen spoon or spatula. Adjust the ratio of yeast and H O until about 1 liter of paste is obtained, the consistency of cake frosting. (The amount of yeast required will depend on the amount of H O.) Leave the stirring implement in the beaker and cover the beaker with plastic wrap or foil. Place the beaker in a dish 1-2 inches deep and store it in the cold room. The yeast sometimes expands and pours out of the beaker and thus the dish will contain it. 

Activity in the cereal field includes the introduction of a fiiU line of fat-free, cholesterol-free loaf cakes (23), cmnch cakes, and cookies (40) a light frosting mix and alight pancake mix are also included (41). 

Lady Would-be s testimony is frosting on the cake for the audacious Mosca. He made up the story of the courtesan and the gondola, and now she has come to court to swear to it She has been blinded by her greed. First she saw Peregrine as a prostitute now she claims that she saw Celia with her husband. 

NEVER FROST A WARM CAKE or cupcake The frostingwill melt, disappear into the cracks and crevices of your cake, and not set properly. 

To add a layer of cake to the frosted layer, pick up one of the other cake layers on a cake round, bend one edge of the cake round 2 inches away from the cake, and place the exposed corner of cake evenly on top of the frosted layer. With a knife or a clean spatula, slowly remove the layer from the cake round onto the frosted layer, dropping it gently on top. 

The first step in frosting is to create a crumb coat, a thin layer of frosting that traps the crumbs before the final coat of frosting is done. Because the cake is chilled, the ganache will harden quickly, so you ll need to be efficient. 

When the ganache is warm but not extremely hot, place l/z cup on top of the cake, working quickly with a medium spatula and using a circular motion to spread a thin layer over the top. Place a few tablespoons ganache on a medium offset spatula and frost the sides with a thin layer as well, holding the spatula vertically. 

TO MAKE THE CAKE AS PICTURED ON PAGE 30, bake two batches of cake in 8- and 6-inch pans. It s best to use two of each size for two layers. Extra batter from the 6-inch cake can be used to fill a small tray filled with cupcake liners. Prepare the Love Blossom flowers a few days before (page 226) and the Vanilla Whipped Buttercream (page 84), tinted pale lemon yellow. Use at least three different colors for the flowers, in pink tones—or as I do for baby boy showers, shades of pale blue. Fill, frost, and chill the cakes, then follow the directions to tier the layers on page 242-... 

The cake is now ready to decorate. Use metallic luster dust to paint vines on the cake, page 238, then use these as the guide to placing the flowers. Place three of the larger flowers in a cluster in the top corner of the cake. Dab some frosting on the back of a small flower and place it inside the center of each larger flower. This will create dimension and texture. Paint the centers with gold metallic luster dust paint. 

So versatile, this cake can be dressed up in bright—colored frostings for any party. 

To BAKE THE CAKE AS PICTURED, prepare 4 batches of cake as follows 2 batches for two 12-inch pans, I batch for two 9-inch pans, I batch for two 6-inch pans. The filling is I batch of Espresso Whipped Buttercream (page 85), and the frosting is 2 l/2 batches of... 

Fill and frost the cake with the Cream Cheese—Lemon Zest Frosting (for added oomph, add V2 tablespoon minced fresh ginger to the frosting). 

FILL AND FROST THE CAKE with cream cheese frosting and let chill. Tint l/2 cup frosting lemon yellow, and use the IO tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip 67> which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set. 

For a three-layer cake Place the cake layers on cake rounds. Spread V4 cup frosting across the top of one layer, then press V3 cup chopped pineapple evenly into the frosting. Place the second layer on top and add frosting and pineapple as with the first layer. For the final cake layer, frost the top but omit the pineapple. 

Coconut milk is the liquid from the inside of the coconut. It contains a high percentage of water, so it s actually similar in consistency to cow s milk. Cream of coconut is a denser, thicker mixture of milk and shredded coconut meat, so it s richer and more flavorful. I like to use cream of coconut for the frosting its buttery coconut flavor balances well with the subtle coconut cake. The brand "Let s Do. . . Organic" makes a great-tasting cream of coconut. 

Use your fingers to press the coconut all over the frosted cake. You can tint the coconut colors or toast it and leave it natural. 

To toast coconut, spread I 1/2 cups dried coconut in an even layer on a baking sheet and toast it in a preheated 350°F oven for 5 to 7 minutes, or until lightly browned and crunchy. Press the toasted coconut into the frosting. This makes a great contrast to the creamy frosting and fluffy cake. 

The harmony of caramel and apples makes this frosting a perfect match for the cake. 

Refrigerate the frosting for 30 minutes before spreading it on the cake. If the frosting is too thick, allow it to stand at room temperature to soften. Reserve I cup frosting for the piping, if you will be decorating the cake. 

To MAKE THE CAKE pictured on page 52> quadruple the recipe, in two 8-inch pans, and 2 6-inch pans. Triple the caramel—cream cheese frosting as well. Because this cake contains chunks of apples, don t try slicing it into thinner layers, or you ll have a mess on your hands. Fill and frost the cakes, then chill. Follow the directions for tiering a cake on page 242, and then your cake is ready to decorate. 

This cake was a hit at my early Brooklyn dinner parties, especially since I used to be pretty heavy-handed with the rum. Now that I serve the cake at dinners where there are kids, I tend not to include the booze. I addpureedpineapple to the batter, so it s super-moist and tartgy. Fresh pineapple gives this cake amazjrtgflavor, andjou can use the excess jruit for other delicious recipes such as the Carrot Cake with Cream Cheese—Lemon Zest Frosting... 

Tint some OF THE FROSTING pink and pipe polka dots or hearts all over, or simply decorate the cake with organic flowers (these can be found at a farmers market). 

While the cake is chilling, prepare the Shiny Mocha Glaze Combine the chocolate and butter in a medium stainless-steel bowl, set on a double boiler. Stir until almost melted, then add the hot cream with the coffee dissolved in it. Let cool to warm before frosting the cake. 

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