NOVEL THINKING

Start working the sugar into the melted mixture, kneading it like you would bread dough. Microwave on high for 1 minute (the marshmallows should be puffy). Increase mixer speed to medium and beat an additional 2 minutes. Place the second cake on top.

Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. Lightly ice the sides and top of cake.

Place the fondant in refrigerator for at least 6 to 8 hours or overnight. Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle. Beat on low speed for 2 minutes. Cream the shortening in the bowl of a standing mixer with a paddle attachment. It will deter the cake from getting a visible ring that will show through when fondant covers the cake.

You can bake this cake in any type pan you desire. Basic Sour Cream Yellow Cake CDKitchen. Start kneading away on a powdered sugar covered surface just to wake it up a little. Microwave on high for 1 minute (the marshmallows should be puffy). Use a dab of water to act as the glue to adhere the designs to cake. Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.

Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides.

Flour the surface and the rolling pin with powdered sugar.

Add the powdered coffee creamer to the water and stir. Roll the fondant around the rolling pin to transfer it to the top of the cake. yellow cake mix, pumpkin pie spice, water, canned pumpkin, eggs and 3 more. Made the cake according to the box directions, except I subsituted Sprite for the water, added 1 cup of sour cream, 2 tsp vanilla, and 1 box of instant vanilla pudding. Start working the sugar into the melted mixture, kneading it like you would bread dough. Use a dab of water to act as the glue to adhere the designs to cake. Divide batter between the prepared pans and bake for 30 to 35 minutes. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.). 38.6 g Gently place your hands on top of the iced cake and press down softly. Sour Cream Lemon Poppy Seed Muffins Kicking It With Kelly.

Roll the fondant to a thickness of about 1/4-inch. Total Carbohydrate

Place the second cake on top. Cut away the excess with a knife, using the bottom of the cake as the guide. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Coat the inside of a large microwave-safe bowl with shortening. Mix yellow cake mix, sour cream, vegetable oil, water, sugar, flour, eggs, 1/2 teaspoon vanilla, 1/2 teaspoon butter extract and salt together in the bowl of a standing mixer with a paddle attachment.

A viewer, who may not be a professional cook, provided this recipe. Place the designs onto the cake. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.). Increase mixer speed to medium and beat an additional 2 minutes. Beat on low speed for 2 minutes.

With the extra fondant, cut out designs either by hand or using a cookie cutter.

You’ll know when it’s ready if the fondant forms into a ball. Divide batter between the prepared pans and bake for 30 to 35 minutes. After the fondant has sat in the fridge it will be hard. Add the powdered coffee creamer to the water and stir.

Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.

Gently place your hands on top of the iced cake and press down softly. Add 1/2 teaspoon vanilla and butter flavorings each. Once it's a little softer it will be ready to work with. Scrape down sides with spatula.

Ice just the top half with the Crusting Buttercream Icing. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

flour, vegetable oil, vanilla extract, large eggs, sugar, vegetable oil spray and 3 more.

Divide batter between the prepared pans and bake for 30 to 35 minutes. Place the marshmallows, flavorings, and water and/or colorings in the bowl. https://www.foodnetwork.com/recipes/sour-cream-yellow-cake-recipe-1923910 Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute. Stop and scrape down the sides of the bowl. Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.

Preheat oven to 350° and lightly grease and flour a 13x9 pan. Cook’s Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing. Preheat oven to 350° and lightly grease and flour a 13x9 pan. Flour the surface and the rolling pin with powdered sugar. Start kneading away on a powdered sugar covered surface just to wake it up a little. Sign up to receive weekly recipes from the Queen of Southern Cooking, gel, or 1/2 tablespoon water food coloring. Roll the fondant to a thickness of about 1/4-inch. DIRECTIONS. Ice just the top half with the Crusting Buttercream Icing. Roll the fondant around the rolling pin to transfer it to the top of the cake. Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.

Great when you need a last minutes dessert. Add the vanilla and butter flavorings. After the fondant has sat in the fridge it will be hard.

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