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Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk.
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In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes.
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Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes. Beat cream cheese and salted butter with an electric mixer on medium speed until smooth. Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high, and beat until light and.
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Prepare Mooncake Filling. Roll your fine sweetened red bean paste into about 28-gram balls or 1 heaping tablespoon (16 sweet red bean balls). Place on a plate, uncovered and freeze for about 30 minutes (or longer if you wish up to 24 hours in advance). Add ⅓ cup of glutinous rice flour in a dry pan.
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Prepare a steamer by pouring 1 inch (2.5 cm) of water into the steamer pot. Cover and heat over medium-high heat until boiling. Place the bowl with the batter into the steamer rack. Place the rack over the boiling pot. Cover and steam until the batter is cooked completely, 25 to 30 minutes.
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Add the flour. Using your fingertips, rub the butter into the flour until it has a breadcrumb texture. Press the mixture into the bottom of a 9″x 13″ cake pan, pressing firmly. Bake for about 10 minutes. Don't let it start to brown. Remove from the oven and allow to cool, while making the cake batter.
Black And White Snowy Cake
Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. For icing, combine sugar, egg whites, water and corn syrup in a heavy.
Snowy Coconut Cake
Directions. Preheat oven to 325 degrees, with rack in lower third. Sift together flour and 1/2 cup sugar into a bowl. Sift again. Put egg whites in the bowl of an electric mixer; beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and extract; beat until soft peaks form. With mixer running, gradually add remaining cup sugar.
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Sieve both flours into a mixing bowl. Add the shortening and combine with a spatula. Gradually add in the sugar syrup while stirring to incorporate. Knead the dough and let it rest for at least 15 minutes. Weigh out the dough into 21g portions and roll into balls.
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In a large mixing bowl, combine the powdered sugar, milk, and oil. Sift in 50g glutinous (sweet) rice flour, 35g rice flour, and 35g wheat starch. Stir and mix well until there are no lumps. Pour the dough mixture into a heat-proof bowl that will fit in your steamer.
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For the sponge cake, pre-heat the oven (upper and lower heat) to 180°C. Grease the spring form baking tin with butter and dust with flour. Beat the egg white with the sugar until stiff (approx. 10 minutes). Now add the egg yolks one after the other. Mix the dry ingredients and sieve.
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Preheat the oven to 325°F/163°C. Prepare a 9" by 13" baking sheet with parchment paper. Have another large piece of parchment paper ready for later use. In a bowl, whisk together the oil, milk, 20g granulated sugar, and vanilla extract. Sift the flour and cornstarch into the wet ingredients.
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Add the coffee, milk and the egg yolks. Add the dry ingredients. Gently combine both mixtures together without deflating the egg whites. Pour the batter in two greased and lined with parchment paper 8 inch pans and bake the cakes in a preheated oven at 160 °C (320 °F) for 20 - 25 minutes or until a toothpick comes out clean. Cool completely.
Snowy Decorated Cookie by Galito CakesDecor
Steps. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons red, green and white candy sprinkles.
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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.
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Instructions. Preheat oven to 350. Prepare baking pan by spraying with non-stick spray and then dust flour evenly around the pan. In a medium bowl, with a hand mixer on low speed, mix the dry ingredients, flour, baking soda, baking powder and salt together and set aside.
