|
 Cake
- I use Duncan Hines white cake mix
1/2 to 1 cup poppy seeds (buy from Wilson,
KS)
Soak seeds overnight in liquid suggested
for cake mix
Follow cake recipe
Grease & flour cake pans - lined with
waxed paper
- Bake according to recipe
Note: Hopefully you won't get drug tested.
Frostings:
Decorating Frosting (I
believe I received this recipe from Lenice, sister-in-law. This
frosting forms a light crust & easier to decorate using it
- thin some of this frosting for a glaze then use some of it
for a rim to hold pudding between layers). Takes about one fourth
of this recipe - save leftover from previous projects.
1 cup shortening
3/4 cup flour
2# powdered sugar
2 tsp. almond flavoring (or substitute more butter flavoring)
1 tsp. butter flavoring (that's a tbsp if you substitute
;-)
1/2 tsp. salt
3/4 cup water
Beat until fluffy.
Whipped Cream Frosting
(It's not made with cream which is similar to the Red
Velvet Cake frosting, only easier. It doesn't form a crust &
is always soft & more difficult to decorate using & transporting.
I like it better because it isn't as sweet)
1/2 cup shortening
1/2 cup butter (margarine) (room temp)
1/2 cup milk (room temp)
3/4 - 1 cup granulated sugar
1 tsp. vanilla
7 Tbsp all-purpose flour
The shortening, butter & milk MUST
be at room temperature! Place all 6 ingredients into mixing
bowl & beat on high speed until it is the consistency of
whipped cream. This HAS to be beaten for at least 5 minutes.
Royal Icing-Egg White (hardens for making decorations)
3 egg whites (room temp)
1# cconfectioners sugar
1/2 tsp, cream of tartar
Combine ingredients, beat at high speed for 7 to 10 min. Very quick drying, so keep covered.
Colorflow
To above add a few drops of water until it will drop.
Chocolate Pudding (I
omit 1/4 cup of milk when making this so it'll be firmer)Mix in saucepan
1 1/2 cup sugar
1/2 cup cocoa (less when making a regular pie)
3 Tbsp. cornstarch
1/2 tsp. salt
Stir in gradually
3 cups milk (2 3/4 cups for this recipe)
Cook over med. heat, stirring constantly,
until mixture thickens & boils. Boil 1 min. Remove from heat.
Gradually stir at least half of hot mixture into
3 egg yolks, slightly beaten (I put
in blender, mix & add approximately 1 cup of hot mixture
& reblend)
Blend into hot mixture in saucepan. Boil 1
min. more, stirring constantly. Remove from heat.Blend in
1 Tbsp. butter
1 1/2 tsp. vanilla
Stir in
1 cup coarsely chopped pecans
Put in covered bowl & cover with plastic
wrap until ready to assemble.
Original recipe from Betty Crocker's Picture Cook Book,
Revised & Enlarged - my book is worn so don't know the edition... |
