Now it’s time to do the mixing!! Gather all of your ingredients for the crust and a large mixing bowl. The first step is to add 2 cups of sifted flour into the large mixing bowl along with 1 cup butter flavored shortening. Then use a pastry cutter or dough hooks to mix well, once all the ingredients are combined and resemble crumbs add the 1/3 cup of ice water use the folding method to combine, and lastly form a ball. Warp the dough ball with plastic wrap or whatever you may have set in the refrigerator for no less than 40 minutes.
* To make the fudge frosting, place the chocolate pieces and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until they have melted. * Add the egg and the 2 tbsp of Frangelico and beat until smooth, then carefully remove from the heat and gradually mix in the icing sugar until the frosting is glossy. * Working quickly, spread about a third of the frosting over the bottom slice of the cake, then sandwich the other cake on top. If the frosting starts to set then put it back over the pan of water for a couple of minutes, stirring until it becomes smooth again.
Other utensils that will be needed are measuring cups and spoons, whisk, spoon and a spatula. The ingredients needed for the icing are as followed; 2 tablespoons of butter, melted, 1 cup of brown sugar, ½ teaspoon of ginger, 1 (16oz) can of pineapple slices and 8 maraschino cherries. Now the ingredients for the cake are; ¼ cup of butter, 1 cup of sugar, 2 eggs, separated, 1 ½ cups of flour (sifted) 2 teaspoons of baking powder, ¼ teaspoon salt, 1 teaspoon of desired flavoring: lemon, almond, orange, pineapple and ½ cup of milk. Next I will take you through all 13 steps of the process from the icing to the end of the cake. There are four steps in making the icing.
You need 3 eggs, a bag of pecans, a bag of coconut, 1/2 stick of butter, a greased 9 by 13 inch pan, a measuring cup, a mixing bowl, and a whisk or an electric mixer. What you want to do first is mix your cake mix, water, oil and eggs in your bowl until moistened. You want to be sure to stir for at least two minutes so you make sure everything is mixed together and you don’t have lumps of cake mix in your cake after you’ve cooked it. If you see lumps, you just have to crush them with a spoon against the side of the bowl. You want to be sure to scrape the sides of the bowl to get all the extra mix off the sides and bottom.
2.pour 2 cups of sugar in sauce pan and stir.the solution should look cloudy at first then i will become clear .then keep stirring for 2 minutes 3.After the sugar is dissolved pour the solution into the jar. 4.seed one stick by covering it in sugar.set the non seeded stick aside 5.insert the seeded stick into the center of the lid and cover all holes. 6complete steps 1-4 and insert non seeded stick. For best results let it sit for a week or more (seeded) Observations Day 1(sugar solution made) During the first 2 hours tiny crystals started to form Day 2 The sugar is starting to form Day 3 The crystals are a little bigger the day before Day 4 On the fourth day there is an increase of the amount of
Purpose: The purpose of this experiment is to determine the quantities of the impurities of the baking soda produced by the Athenium Baking Soda Company and also identify the salts present in the baking soda sample. Introduction: NaHCO3, sodium bicarbonate or even sodium hydrogen carbonate, are many different names for a common item, baking soda. Baking soda are has many different uses, most of them involving cleaning household items. It does have other uses such as a hygiene product. There are several different ways to create baking soda, but the Athenium Baking Soda Company chose to make baking soda by reacting ammonium hydrogen carbonate with a highly concentrated aqueous solution of NaCl or brine.
Stop two inches from the brim to allow for stirring the water and adding ingredients without overflowing. With one hand, grab the top of the Kool-Aid package and give it a gentle shake to move all of the powder to the bottom. Keeping your hand on the top of the package and grabbing the rest of the package with your other hand, slowly pull with the hand on top to tear about a centimeter off the package. Pour the contents of the package in the pitcher of water. Using the measuring cup, add two cup of confectioner’s sugar into the pitcher as well.
The other cookie, which I favor, was Mary Todd Lincoln’s sugar cookie. I could already note the differences before I took it out of its bag. It had a fluffy look to it, as if someone had inflated the cookie! This cookie was crustier on the sides and got fluffier as it got closer to the center of the cookie. There were more crevices present on this sugar cookie as well.
In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.
Next, after you have all of your ingredients and cooking supplies, you need to get your food processor and place oreo cookies in the food processor to finely crush them. Dump the crushed cookies in one of your medium sized mixing bowls and continue to crush the oreo cookies until all the oreo cookies are finely crushed. Now, in the other medium size mixing bowl place the one-half