суббота, 27 сентября 2014 г.

Maple-Iced Angel Food Cake

How To Ice An Angel Food Cake Using An Easy Icer!








Описание:

Try icing a cake using easy icer along with grocery store purchased pre-baked angel food cake and whipped topping. This cake takes only minutes to make and can be topped off with sprinkles, drizzled chocolate, or anything else you would like! For more information go to cakestoyoututorials. Give it a whirl! Toni
Комментарии:

Gilbert Hernandez пишет: Can you put the name of that frosting

creativityuser123 пишет: hi! i once used cool whip and iced a cake, and while it was in the pastry bag, by the time half the cool whip that was in the icing bag was used up, the rest in pastry bag had a curdled texture. How could i avoid that from happening again?

Toni Kunstman пишет: Hello creativityuser123, Wow! That must have been horrible. I have never had that happen. I suggest you contact the Cool Whip manufacturer for their response. Toni

Toni Kunstman пишет: Hi Gilbert! For this video, I used Cool Whip. I have used many other whipped topping brands that work just as well. I like the taste of Cool Whip and this topping comes in different flavors, such as strawberry and chocolate. Thank you for your question! Toni

Gilbert Hernandez пишет: Can you put the name of that frosting

creativityuser123 пишет: hi! i once used cool whip and iced a cake, and while it was in the pastry bag, by the time half the cool whip that was in the icing bag was used up, the rest in pastry bag had a curdled texture. How could i avoid that from happening again?

Toni Kunstman пишет: Hello creativityuser123, Wow! That must have been horrible. I have never had that happen. I suggest you contact the Cool Whip manufacturer for their response. Toni

Toni Kunstman пишет: Hi Gilbert! For this video, I used Cool Whip. I have used many other whipped topping brands that work just as well. I like the taste of Cool Whip and this topping comes in different flavors, such as strawberry and chocolate. Thank you for your question! Toni
You'll Need:

Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup

Icing
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups confectioners' sugar

Procedures : Preheat oven to 350 degrees F.

Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer funning, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.

Sift remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Icing: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

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