Esta es una exhibición prevé de cómo se va ver la receta de 'Easter Mini Cakes' imprimido.

Receta Easter Mini Cakes
by Global Cookbook

Easter Mini Cakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 pkt 10.75 ounce. frzn lb. cake Thawed
  • 2 c. Powdered sugar
  • 3 x -4 tbs. lowfat milk Food coloring
  • 3 ounce Jelly beans, bubble gum, Lemon lime, pina colada, Island punch and tangerine Flavors. Reynold Bakers choice Easter Bake c. Color plastic wrap.

Direcciones

  1. Trim dark crust from top and sides of cake. Cut cake in half horizontally.
  2. Using a 3 1/2 inch cookie cutter, cut 3 mini-cakes from each half of lb. cake. Place cakes on a wire rack over a large bowl, stir powdered sugar and lowfat milk till smooth. Tint with food coloring and flavor with extract as desired. Spoon icing over mini-cakes allowing excess to drip into bowl.
  3. When icing bowl is empty, place rack of mini cakes over empty icing bowl.
  4. Spoon icing collected in first bowl over cakes to finish icing. Decorate mini cakes with gourmet jelly beans. Chill till icing is set, about 20 min. Place mini-cakes in bake c. and wrap in plastic wrap.