Party Cake You Have To Try

Tuesday, July 20, 2010

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Party Cake

"This is a great cake for exciting. It's very ornamental as properly."

Ingredients :

2 1/four cups cake flour
3 teaspoons baking powder
three/four teaspoon salt
1 1/three cups white sugar
half of cup shortening
three/4 cup milk
four egg whites
1/three cup maraschino cherries, diced
1/three cup water
1 tablespoon mild corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
6 maraschino cherries, halved
1/2 cup flaked coconut
1 cup white sugar

Instructions :

Prep :	Cook : 20M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Lightly grease and flour 8 inch cake pans.
Sift together; the cake flour, baking powder, three/four teaspoon salt, and 1/three cup sugar. Add the shortening and 3/four cup of the milk, beat with an electric mixer on medium pace for two minutes, scraping bowl at the same time as beating. Add 4 of the egg whites and beat the batter for two greater mins , scraping bowl while beating.
Fill each cake layer pan 1/three complete of batter, sprinkle half of the cherries over batter, then add last batter, sprinkle final cherries on pinnacle.
Bake at 350 ranges F (175 tiers C) for approximately 35 minutes. Remove cakes from pans and permit cool. Frost with whipped cream or fluffy boiled icing and sprinkle with flaked coconut and garnish with maraschino cherry halves.
To Make Fluffy Boiled Icing: Combine in a saucepan: 1 cup of the sugar, water, mild corn syrup, and 1/eight teaspoon of the salt. Stir until properly combined. Boil slowly with out stirring until mixture will spin a protracted thread when a touch is dropped from a spoon approximately 238 levels F to 242 ranges F (116 ranges C to 118 levels C).
In a large mixing bowl beat 2 of the egg whites until stiff. Pour warm syrup over beaten egg whites whilst constantly beating. Continue beating until aggregate is very fluffy and could hold its shape. Then upload vanilla and beat until mixed. Spread on cake. If icing does now not seem stiff sufficient beat in 2 or three tablespoons confectioners' sugar one tablespoon at a time until stiff sufficient to preserve form.

Notes :

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