How To make Watkins Five Flavor Cake
1 c (2 sticks) of Butter or Marg
1/2 c Vegetable shortening
3 c White sugar
5 Eggs, beat until lemon color
3 c All-purpose flour
1/2 ts WATKINS baking powder
1 c Milk
1 ts WATKINS Coconut Flavor
1 ts WATKINS Rum Extract
1 ts WATKINS Butter flavor
1 ts WATKINS Lemon Extract
1 ts WATKINS Vanilla Extract
6 flavor Glaze recipe
In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add eggs and beat until smooth. In large bowl, combine flour and Baking Powder;mix well and set aside. Combine mile with Extracts and Flavors. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a 10" tube pan (angel food cake pan). Bake at 325 degrees for 1 1/2 to 1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10
minutes. Turn cake out of pan onto wire rack;invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely. Glaze with Watkins Six-Flavor Glaze -----
How To make Watkins Five Flavor Cake's Videos
Chocolate Pound Cake Recipe & Simple chocolate Glaze! How to make the best chocolate pound cake
Everyone likes pound cake, right? And when you add chocolate, it’s even better! This is a velvety-smooth pound cake with rich dark cocoa powder to waken your taste buds! A simple glaze or frosting adds an extra layer of chocolate flavors! Delicious!
Ingredients Used for the cake
3 cups All purpose flour
3 cups sugar
3 sticks unsalted butter @ room temp
1 cup sour cream @room temp
2 tsps vanilla extract
1/2 cup dark unsweetened cocoa powder
5 eggs @ room temp
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup hot boiling water
1 Tbsp decaf Instant coffee
For the chocolate glaze
3 Tbsp unsalted butter @ room temp
1 cup powdered sugar
1 Tbsp Dark cocoa powder
1/2 tsp vanilla extract
5 tsp whole milk
Bake @325 F for 1 hr 20 minutes (80 minutes). Allow to cool down completely before glazing ! Enjoy!
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Difference between Emulsion, Extract and Candy oil [ Cake Decorating For Beginners ]
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2023 Thanksgiving-Five Flavor Pound Cake Recipe
Pound Cake:
3 sticks salted butter room temp.
8 oz. cream cheese room temp.
5 large eggs room temp.
3 cups Swans Down cake flour
3 cups white sugar
vanilla extract 3-4 teaspoons
butter extract 1 teaspoon
lemon extract 1 teaspoon
coconut extract 1 teaspoon
rum extract 1 teaspoon
cream bouquet 1 teaspoon
Glaze:
2-3 cups powdered sugar
2 tablespoons milk
extracts/flavorings to taste (vanilla, lemon, coconut)
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Pure Vanilla Extract For Baking - Add Great Aroma To Your Cakes
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Get the aromatic flavor by adding the potent sweet flavor of vanilla to your cakes and cupcakes. Choose the pure vanilla extract from the best brands list provided.
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Cream Cheese Pound Cake | Classic | This Cake Is UGLY But It's Fluffy & Delicious???? | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Classic Cream Cheese Cream Pound Cake with this simple thin glaze. Watch & Enjoy!????
#PoundCakeQueen???? #CreamCheese #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
1/4 C Buttermilk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Creme Bouquet
*** GLAZE
Powdered Sugar
Cream Cheese
Milk
Creme Bouquet
Vanilla Extract
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