- baking soda
- baking powder
- shredded coconut
- salt
- sugar
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
- brown sugar
- white sugar
- milk
- vanilla extract
- sour cream
- flour
- baking powder
- baking soda
- salt
- chopped strawberries
From Janssen Bradshaw
- canned coconut milk
- creamy peanut butter
- cocoa powder
- sour cream
- chopped strawberries
- white chocolate chips
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
Valerie Jarvie, special contributor
Published in The Dallas Morning News on 2008-09-08
pretty good. Okay, you’re just going to have to trust me on this….
I hate to be bossy, but sometimes you just have to yield to fussiness for really good results.
Once you’ve finished assembling all the layers, you then cover the whole thing with a thin layer of icing.
This is called the “crumb layer”.
Put it in the fridge for about an hour to harden up.
This means that when you do the final layer, there will be no crumbs ruining the finished result.
Much as I hate to admit it……it actually does make a difference.
- 500g sifted icing sugar
- 50ml whole milk
- vanilla extract.
Triple the recipe for the rainbow cake… Basic Cake Mixture:
I use this for everything from bar cakes, cupcakes, to this cake. I add cocoa to it for chocolate cake, orange zest for orange cake. It’s the recipe my Mum has used all her married life and the first cake I ever cooked. It’s the best.
- and 1/2 cups self-raising flour
- 125g {4 oz} melted butter
- vanilla extract or 2 tsp vanilla essence
*This recipe can be halved and baked in an 8 × 8-inch baking pan with a slightly reduced baking time.
- For the crust:
- For the raspberry lemon layer:
- lemon zest
- large egg whites
- freshly squeezed lemon juice
- Confectioners’ sugar
easy and yum
- egg yolks