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Red Velvet Cake With White Chocolate-Cream Cheese Frosting. Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones. There are cakes that shine. And then there are cakes that steal the birthday show. Enter this classic red velvet cake with extra rich and creamy cream cheese frosting.
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THE CLASSIC BIRTHDAY CAKE This cake has a light texture, golden crust and stays moist for days. What I love most about making this cake, is how very easy it is to mix. This cake is known as a high ratio cake which simply means it has about an equal amount or more of sugar to flour and is mixed differently than most cakes.
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Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans, then line parchment paper. In a small bowl, whisk together milk, eggs, and vanilla. Set aside. In the bowl of a standing mixer fit with the whisk attachment, beat together flour, sugar, baking powder, and salt.
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01 of 17 Unicorn Doughnuts The Spruce / Pete Scherer Delight kids and adults at parties with these magically colorful doughnuts. All you need to transform classic cake doughnuts into something fantastically fun is a piping bag, decorations, and your own inner unicorn imagination. 02 of 17 No-Bake Lemon and Ricotta Cheesecake Bars Elane Lemm
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Preheat oven to 400F. Set the rack in the middle. On a back of a jelly roll or a 12-inch baking sheet, roll out 1/2 of 1 dough ball, until about 12.5 inches in size, by dusting the surface with flour as needed. Prick with a fork all over, to prevent uneven rising. Bake for 5-7 minu tes, until lightly golden in color.
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In a small bowl, combine the flour, salt, and baking powder. Set aside. In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn't have a whisk.
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Instructions. Heat the oven and prepare the pans: Arrange a rack in the middle of the oven and heat to 350°F. Prepare 2 (9-inch) round pans by greasing them thoroughly with butter or cooking spray. Sprinkle a little flour over the pan, tilt and shake to distribute evenly, and then tap out the excess over the sink.
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This creative take on the classic red velvet cake includes a rich vanilla filling made with white chocolate and mascarpone cheese. The luxurious chocolate ganache frosting turns this into one amazing birthday dessert for any age. Buy It: Mainstays Nonstick 9x9-Inch Square Cake Pan ($5, Walmart ) 06 of 20.
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Add another cup of frosting on top of the cake and spread into an even layer. 19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20. Press butterscotch chips into the sides of the cake immediately after frosting it. 21.
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3/31 Dr. Bird Cake Chopped pineapple, ripe bananas, and flaked coconut come together in this classic Jamaican cake, which you might know as Hummingbird Cake. It's the perfect way to celebrate.
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Celebrate a birthday or any special occasion with this moist and scrumptious Vanilla Birthday Cake. Don't forget the Caramel Pastry Cream! Makes 1 8-inch cake You might also like Anna Olson's Best-Ever Cake Recipes. ADVERTISEMENT Ingredients Cake ¾ cup unsalted butter, room temperature 1 ⅓ cup sugar 3 large eggs, room temperature 2
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Vanilla Chai Cheesecake. View Recipe. Vanilla, cinnamon, ginger, and cardamom give this cheesecake it's chai-inspired flavor, and the gingersnap and amaretti cookie crust puts it over the top. For an elegant presentation, drizzle the cheesecake in jarred caramel sauce. 06 of 32.
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Cake in 5 minutes! Immer Appetitlich This quick and easy Puff Pastry Cake is just heavenly and so perfect for holidays or any special occasions. 💡 Enable translation in your language. On.
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Instructions. Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)
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With the mixer running, slowly drizzle the eggs in, a bit at a time, until completely incorporated. This should take about 5-6 minutes. Scrape the bowl as necessary. Add the dry ingredients alternately with the milk: 3 additions for the dry and 2 for the milk, beginning and ending with dry.