108 syrup cake topping Recipes

brown sugar, evaporated milk, butter, corn syrup, cake, butter pecan ice cream

brown sugar ; packed, flour ; all purpose, cocoa powder; unsweetened , sifted, baking soda, baking powder, cinnamon, salt, egg, egg white, buttermilk, coffee; strong, oil ; vegetable, icing, cocoa powder; unsweetened , sifted, sugar; granulated, cornstarch, milk ; skim, corn syrup, vanilla, toppings: coconut , chopped nuts, grated chocolate and or some whipped cream.

cake flour and 1 / 2 tsp baking soda , sifted, molasses, chocolate melted in 1/2 cup water, eggs, butter , chopped, middle layer, chocolate melted in 1/2 cup low fat evaporated milk and 1 tbsp golden syrup added, gelatine mixed in 1 1/2 tbsp hot water, top layer, cream cheese, condensed milk, gelatine mixed in 1 1/2 tbsp hot water, lemon juice, whip cream

yellow cake mix or 1 (18 oz) box chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate syrup, caramel ice cream topping (like you drizzle on ice cream, i use hershey s), instant chocolate pudding mix, cool whip, semi-sweet chocolate chips (optional)

lil cakes, white flour, sugar, cocoa, salt, baking soda, vinegar, grapeseed oil, vanilla, buttermilk, water, cream cheese, sugar, chocolate chips, eggs, warm water as needed, sliced almonds, cream topping, cream ( or cool whip topping), chocolate syrup, grated chocolate

milk , full-cream, superfine sugar, cornflour (known as maizena in s a), egg yolks, milk chocolate, chopped up (good quality , 200g), butter, vanilla, chocolate, top quality (pref at least 70% cocoa butter, try callebaut, cote d or or lindt, ), hot strong coffee (very good instant will do, best is brewed coffee), superfine sugar (caster sugar), all-purpose flour or 2 1/2 cups cake flour, cocoa powder (any kind ), baking powder (not soda), salt, eggs, vegetable oil, buttermilk , well shaken, vanilla, fresh heavy cream, chocolate , semisweet, high quality, corn syrup (i use 20 ml golden syrup), butter

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

ice cream sandwiches, cool whip, king-size butterfinger candy bars, chopped up, chocolate syrup, caramel topping

brown sugar , packed, light corn syrup, butter, vanilla, butterscotch chips

light brown sugar, clear jel, instant , available through king arthur flour, salt, unsalted butter, half-and-half (or milk), light corn syrup, vanilla extract, butter pecan flavoring (or pralines & cream flavoring) (optional), coconut, shredded (sweetened or unsweetened, toasted ), pecans, chopped, toasted

cake, cake flour (about 6 oz), sugar, divided, baking powder, walnut meal, maple syrup, walnut oil, vanilla extract, salt, egg whites, maple cream, maple syrup, cornstarch, all-purpose flour, salt, frozen fat-free whipped topping, thawed, walnut halves

cake flour (about 6 oz), sugar, divided, baking powder, walnut meal, maple syrup, walnut oil, vanilla extract, salt, egg whites, maple syrup, cornstarch, all-purpose flour, salt, frozen fat-free whipped topping, thawed, walnut halves

cake, yellow cake mix, softened butter (not melted. softened ), water, eggs, peeled and minced (tiny squares) granny smith apple, streusel, graham cracker crumbs, chopped walnuts (optional. use any nut or no nuts), brown sugar (loosely packed), cinnamon, melted butter, english toffee bars diced (save 1 third of the pieces for the topping), caramel sauce, butter, dark brown sugar, maple syrup, sweetened condensed milk, salt, water

dozen vanilla , cake donut holes, instant vanilla pudding, pumpkin spice , spice, cold milk, cool whip, whipped topping, chocolate syrup, powdered sugar

natural unsweetened cocoa powder, high-quality milk chocolate (such as lindt, perugina, or valrhona), chopped, boiling water, buttermilk, cake flour, baking soda, salt, dark brown sugar, sugar, canola oil, egg, vanilla extract, high-quality milk chocolate (such as lindt, perugina, or valrhona), chopped, unsalted butter, room temperature, sour cream, light corn syrup, organic roses (for garnish )

natural unsweetened cocoa powder, high-quality milk chocolate (such as lindt, perugina, or valrhona), chopped, boiling water, buttermilk, cake flour, baking soda, salt, dark brown sugar, sugar, canola oil, egg, vanilla extract, high-quality milk chocolate (such as lindt, perugina, or valrhona), chopped, unsalted butter, room temperature, sour cream, light corn syrup, organic roses (for garnish )

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

unsweetened baking chocolate, unsalted butter, sugar, eggs, egg yolks, pure vanilla extract, chocolate extract (optional), whipping cream, ice water, all-purpose flour, cocoa, clabber girl baking powder, baking soda, salt, sugar, unsalted butter, softened, pure vanilla extract, cocoa , measured, then sifted, whipping cream, marshmallow ice cream topping, warmed slightly, semi-sweet chocolate chips, corn syrup, unsalted butter, marshmallow, grated milk chocolate, chocolate syrup or ice cream topping