How To make Pastel Pretties
3/4 c Sugar
1 3/4 c Flour
1 Egg
1/2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1/4 ts Anise extract
1/2 c Butter
DESCRIPTION: Buttery, anise-flavored discs of pink, green and yellow. Sift together flour, baking powder and salt. Set aside. Beat butter until soft. Cream in sugar. Add egg, vanilla and anise, mixing well. Add in flour and mix until incorporated. Chill dough slightly (half an hour). Divide dough in half. Return half to refrigerator. Divide remaining half into three parts. Color one part pale pink, one part pale green and one part pale yellow. Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate. Remove plain dough from refrigerator and divide in half. Return half to refrigerator. Roll remaining half into a 10 x 6 inch rectangle. Place one pink, one green and one yellow rope in rectangle, with two ropes on the bottom and the third centered over the two. Wrap plain dough around ropes to form a "casing." Wrap the roll in plastic and refrigerate at least 45 minutes. Repeat process with remaining ropes and plain dough. Slice chilled logs into 3/16" slices. Place on ungreased baking sheets and bake 15 minutes or until firm, but not brown. (Browning slightly on bottom is fine.) Cool on racks. Store separately from other cookies because anise flavoring "travels." STORAGE: Up to two weeks airtight, three months in freezer. Family recipe of Theresa Grant, HWWK11b. -----
How To make Pastel Pretties's Videos
Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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Pink Velvet Cake Recipe
Pink velvet cake is fluffy, moist and has a velvety crumb that melts in your mouth. Learn how to make a homemade pink velvet cake covered in a thick layer of stabilized whipped cream and fresh raspberries. If you loved my white velvet buttermilk cake and my red velvet cake, this is the cake for you. This pretty pink cake is perfect for Valentine’s Day.
PINK VELVET BLOG POST ►
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PINK VELVET CAKE RECIPE ►
13 oz (369 g) cake flour
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk room temperature or slightly warm
6 oz (170 g) butter unsalted and softened
2 tsp vanilla
2 drops electric pink food coloring
STABILIZED WHIPPED CREAM RECIPE ►
24 ounces (680 g) Heavy whipping cream
4 ounces (113 g) powdered sugar
2 teaspoons (14 g) powdered gelatin
1 Tablespoon cold water
1 teaspoon vanilla extract
1 teaspoon heavy whipping cream
1 cup fresh raspberries (optional) garnish
CAKE GOOP RECIPE ►
7 oz (198 g) vegetable shortening or margarine
7.5 oz (213 g) vegetable oil (or other oil you like)
5 oz (142 g) all purpose flour
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PRETTY PASTEL MERINGUE KISSES | Recipe | Acorn Bakes
New Videos every Friday! (and if we're lucky... Tuesdays too :D)
Another meringue kiss video. I'm going to show you how I make a basic french meringue and turn it into these pretty pastel kisses.
To make a french meringue I use 50g of caster sugar per egg white. In this video I used;
- 2 egg whites
-100g caster sugar
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Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
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How Custard Tarts (Pastel de Nata) Are Made in Portugal With A 100-Year-Old Recipe | Regional Eats
You'll find egg custard tarts in pretty much every bakery in Portugal. Pastéis de nata are beloved in Portugal the same way croissants are in France. And while tons of bakeries around the country make pastéis de nata, the original version is made at a Lisbon bakery using a 100-year-old secret recipe. It's the only bakery where they can be called “pastéis de Belém.
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How Custard Tarts (Pastel de Nata) Are Made in Portugal With A 100-Year-Old Recipe | Regional Eats
How to Color Buttercream | Soft pastel tones
Tips on how I get my buttercream to be a soft pastel tone!
Buttercream: Swiss Meringue Buttercream
Americolor Food Gel:
Sky Blue
Chocolate Brown
Violet Purple
Super Red
Leaf Green
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