from dinner at Mia’s
- whole Carrot Finely Diced
- Low-sodium Chicken Broth Or Stock
- Whole Milk
- Half-and-half
Better than biscuits, and easier to make, too!
- active dry yeast
- lukewarm water
- oil or melted butter
- Cake
- Vegetable oil cooking spray
- large egg whites
- cream of tartar
- Filling
- seedless raspberry preserves
- Frosting
- sour cream
- fresh raspberries
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
Using a purchased cake mix to make cookies is a fun way to save time in the kitchen. This recipe will work with any flavor of cake mix. You can also use Homemade Cake Mix to reduce the chemicals in your food.
Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Originally, I put a note on here that was included in the original recipe that the frosting keeps in the refrigerator and then can be rewhipped, but I had to delete that note because every time I have tried it, it has been a major bust. After I have refrigerated it and rewhipped, it separates and never becomes satiny and delicious again. You may find different results but in good faith I have to say that in my experience, this frosting is best made and used fresh. Finally, I pipe a lot of cakes for my kids’ birthdays (think: Spiderman covered in Wilton stars) and although I haven’t tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I’ll update the recipe with my notes.
This frosting is so magically delicious, it would be perfect on everything from sugar cookies to pumpkin bars to cake. Options are endless!
- cornstarch
- pure vanilla extract