How to make Family size Brownies
Ingredients 1 1/2 cup flour, 1 cup oil, 4 eggs, 1 ts vanilla, 1 ts salt, 2 cup sugar, 1/4 cup cold water, 1/2 cup cocoa, 1/2 cup chopped walnuts. Put all ingredients in bowl in given oil. Don't overheat. Beat just till mixed. Pour in 9 x 13 greased and floured pan. Bake 350 for 30 to 40 minutes. When oil, ice with chocolate icing or Seafoam icing used in video.
Seafoam icing-2 egg whites, 1 1/2 cup brown sugar, 1/3 cup water, Directions combine everything in double boiler and beat until peaks foam. Remove from heat and beat in 1 ts vanilla. This amount will cover a layer cake.
Brown Sugar French Buttercream | Frosting Recipe| Detailed Step by step Tutorial
#Brown_Sugar French_Buttercream #Frosting_Recipe #Glady's_Cake_Kitchen
Hello, In today's video I hope you enjoy and learn by watching my Brown Sugar French Buttercream | Frosting Recipe| Detailed Step by step tutorial video.
Looking for a great-tasting buttercream? This brown sugar French buttercream recipe is one you need to try out for sure.
Seemingly simple to make, the French buttercream frosting recipe had a custard-like taste to it but I have made a few changes to this French buttercream and through this detailed step by step tutorial, I am bringing you the best buttercream with a combination of flavors in a mouthful.
Enjoy watching! X
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180 Grams DARK BROWN SUGAR
120 Grams GRANULATED SUGAR
180 Grams YOLKS
120 Grams WHOLE EGGS ( YOLK AND EGG WHITE)
80 Grams ICING SUGAR
1-2 full tablespoons pure Vanilla extract
1-2 full tablespoons rum / alcohol of any kind( optional)
600 g of unsalted butter
120g Salted butter ( Salted is optional for taste, this can be replaced with all unsalted butter)
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[Notes]
** Rum or alcohol addition used here is optional and can be eliminated.
** Salted butter is also optional and can be replaced with unsalted butter. if replaced, the unsalted butter quantity increases to 720g in total.
** Unlike Swiss and Italian Meringue buttercream, this French buttercream doesn't need to whisk to meringues. The whipped consistency of the egg-sugar syrup should be a frothy light foam mixture.
** The 15 mins time shown is a guide, importantly the egg foam mixture has to be completely cool to touch before butter is added.
** This buttercream despite being great tasting does not hold up well in hot conditions.
** Best for topping cupcakes and filling cakes.
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Easy delicious 7 Minute Icing aka Marshmallow, White Mountain, Boiled Sugar icing
Fluffy sweet dollops of heavenly icing so light and billowy! Perfect to make to go with almost any kind of cake. Angel Food, Devil’s Food, Chocolate Fudge, Vanilla or even my Scratch Made Mayonnaise Cake, which is a Pecan and Raisin cake popular here in Eastern NC.
Recipe
2 c sugar
1/4 c water
5 egg whites at room temp if possible
1/4 tsp cream of Tartar
1/2 tsp real Vanilla Extract, the best you can find in flavor and aroma.
*** never make this until the layers are cool and you’re ready to ice the cake. Thanks!! Best made and served Day of event fresh
Here’s the link for the Eastern NC Speciality, a Pecan and Raisin cake called Mayonnaise Cake locally as it uses mayonnaise to enhance the moisture as Mayo is made of eggs and oil anyway.
Mayonnaise Cake (Pecan and Raisin) of Eastern North Carolina
Very helpful in cake decorating
Affiliate link Turntable:
Grandma's Sea Foam
With the holidays coming, who’s getting nostalgic for vintage food?
If your family’s like mine, you probably had some of the same foods every Thanksgiving! Watch me make sea foam (aka divinity) an old fashioned treat that's perfect for the holidays. The Instructions are direct from Grandma!
For more detail, see the complete recipe at
Chocolate cake w/ homemade marshmallow cream frosting
We are finally able to get back to the confections side of the business! Today, my Gram will be making a doctored up chocolate box cake mix; it won't taste like a box mix after this! We are also making a homemade marshmallow cream frosting for it. This cake turns out so light and airy. For this recipe, we used 1 box chocolate cake mix, replaced the water with coffee, replaced the oil with melted butter and added 4 eggs instead of 3. We baked the cake in 2 9 round pans at 350' for 20 minutes. For the frosting, you will need 3 egg whites, 1 1/3 cups sugar, 1 Tablespoon of white/light corn syrup, vanilla or flavor of choice and a double boiler.