Featured Cake Flavors

Total Page：16

File Type：pdf, Size：1020Kb

Featured Cake Flavors Strawberry Fresca Chocolate Amore Vanilla Chiffon Cake / Fresh Strawberries / Custard Chocolate Viennese Cake / Belgian Chocolate Mousse Whipped Cream Chocolate Buttercream / Chocolate Ganache Chocolate Strawberry Over the Rainbow Chocolate Chiffon Cake/ Fresh Strawberries/ Funfetti Sponge Cake / Crunch Berry Custard/ Chocolate Custard/ Whipped Cream Vanilla Buttercream / White Chocolate Ganache Chocolate Tiramisu Lemon Raspberry Chocolate Viennese Cake / Mascarpone Lemon Sponge Cake / Raspberry Compote Myers Rum / Espresso / Cocoa Powder Vanilla Crème / Vanilla Buttercream Horchata Tres Leches Neapolitan Vanilla Sponge Cake / Cinnamon Cream Chocolate Viennese Cake/Vanilla Butter Cake/ Sweet Milk Blend / Whipped Cream Raspberry Mousse/Chocolate Mousse/ Vanilla Buttercream Carrot Cake Nutella Hazelnut Carrots / Walnuts / Sweet Cream Cheese Vanilla Sponge / Nutella Mousse Candied Carrots / Whipped Cream Candied Walnuts & Hazelnuts / Whipped Cream Mango Mousse Mixed Berry Tres Leches Vanilla Chiffon Cake / Mango Puree / Mango Mousse Vanilla Butter Cake / Seasonal Berries Sweet Milk Blend / Whipped Cream Cappuccino Crème Coffee Chiffon Cake / Cappuccino Custard German Chocolate Cappuccino Whipped Cream Dark Chocolate Cake / Coconut / Walnuts Chocolate Cookies and Cream Buttercream Devils Food Cake / Vanilla Sponge Cake / Cookie Crème Cookie Buttercream Red Velvet Red Velvet Cake / Sweet Cream Cheese/ Whipped Cream Original Cheesecake Cream Cheese / Graham Cracker Crust Rum Almond **Also available with Salted Caramel topping with preorder Almond Sponge Cake / Myers Rum Soak / Vanilla Custard Rum Buttercream / Candied Almonds Flavor Creations Available by Pre-Order Vanilla Whiteout Vanilla Chifffon Cake / White Chocolate Mousse Mangoes and Cream Whipped Chantilly Cream / French Macarons Vanilla Chiffon Cake / Fresh Mangoes / Custard Whipped Chantilly Cream Chocolate Banana ** Also Available as Peaches or Bananas and Cream Chocolate Chiffon Cake/ Fresh Bananas/ Chocolate Custard/ Whipped Cream Mixed Berry Delight Vanilla Chiffon Cake / Fresh Mixed Berries / Custard Whipped Chantilly Cream .

Copy Link

Recommended publications

Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts.
[Show full text]
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu.
[Show full text]
Sunday Monday Tuesday Wednesday Thursday
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon
[Show full text]
E5ifaijkqtq1xxlmpkek Dessert Menu
Paolo Lombardi’s Ristorante Paolo Lombardi’s Ristorante TheNew York Dessert Style Cheesecake $6.50 TheNew York Dessert Style Cheesecake $6.50 House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor Chocolate Mousse $6.00 Chocolate Mousse $6.00 House Made Chocolate Mousse with a Oreo Cracker Crust House Made Chocolate Mousse with a Oreo Cracker Crust Cannoli $4.00 Cannoli $4.00 Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Tiramisu $7.50 Tiramisu $7.50 House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate High Peanut Butter Pie $7.00 High Peanut Butter Pie $7.00 Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Italian Rainbow Cake $6.50 Italian Rainbow Cake $6.50 Three Colorful Sponge Cake Layers Filled with Sweet Raspberry Jam and Almond Marzipan, Topped with Decadent Chocolate Icing and Chocolate Sprinkles Three Colorful Sponge Cake
[Show full text]
Pesach Desserts Booklet
s xc CHABAD WOMEN’S CIRCLE Pesach Paradise Desserts CHABAD WOMEN’S CIRCLE Recipes 10500 Bathurst St. • Almond Cookies Maple, ON • Apple Sponge Cake L6A 0H2 • Banana Pops Phone: 905-303-1880 • Brownies • Carrot Cake Fax: 905-303-1008 • Coconut Macaroons www.chabadrc.org • Meringue Drops • Passover Sponge Cake • Pears in Grape Juice • Pineapple-Banana Sorbet • Rich Chocolate Cake Almond Cookies Meringue Drops 3 cups ground almonds 3 egg whites, unbeaten 4 egg whites 1 cup sugar 1 cup sugar 1/4 cup lemon juice 1/2 teaspoon salt 1 cup chopped nuts Combine all ingredients. Drop on lined cookie sheets and bake at 325 for Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped 12-15 minutes. Yield: 30 cookies. nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake Apple Sponge Cake at 250 for 50-60 minutes. 7 eggs separated 3/4 cup potato starch 1 cup sugar 1/2 cup ground nuts Juice of 1 lemon (3 tbsp.) 2 apples, sliced thinly Passover Sponge Cake 1/2 cup hot water 7 eggs, separated Juice of 1/2 lemon Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. 1 whole egg 1-1/2 cups sugar 1 cup potato starch, sifted twice Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for separate eggs. Add the whole egg to yolks, then beat whites until stiff approximately 45 minutes over very low flame.
[Show full text]
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
[Show full text]
Honey Cake: Then and Now Sunday, September 13, 2020
Honey Cake: Then and Now Sunday, September 13, 2020 1 pm via Zoom Share your recipe and/or find a new recipe to try Meet (at least) one new person and learn something about them or their tradition(s) Enjoy each other’s company and have fun! Start a living breathing recipe “share” that will be available to the whole congregation Introductions! Please tell us your name and one of the following: Your favorite Jewish holiday or Your favorite Jewish food or Your favorite Jewish ingredient Brief History of Honey Cake Jo-Anne Berelowitz Recipe sharing Memories, Traditions, & Stories If We Have Extra Time……… some thought-provoking conversation starters (!); ideas for next class HISTORY OF HONEY CAKE: Gil Marks in his magisterial Encyclopedia of Jewish Food notes that the origin of honey cakes probably dates to the early eleventh century when Italians began making cakes from bread crumbs and honey. These cakes were dense, generally shaped as bread loaves, and baked directly on the floor of an oven. Italian Jews disseminated these rudimentary honey cakes throughout medieval Europe. The current form of honey cake evolved over centuries, assuming its closest relation to our present concept in the late nineteenth century. Its evolution is part of the agricultural history and eating habits of Europe in which wheat emerged as the dominant grain. By the end of the seventeenth century bakers began to update the doorstopper density of honey cakes by adding eggs and oil and substituting wheat flour for bread crumbs. The result was lighter, more tender loaves. The introduction of alkaline chemical leavenings in the eighteenth century led to even lighter lekach or honey cakes.
[Show full text]
CAKE Bakerrecipes PRO
Copyright © 2016 Gourmia. All Rights Reserved. Rights All Gourmia. 2016 © Copyright WWW.GOURMIA.COM CAKE BAKERRecipes PRO USE WITH MODEL#GCM3150 WWW.GOURMIA.COM YIELD 6 SERVINGS PREP TIME 20 MINUTES + 1 HOUR RISE Small Batch COOKING TIME 45 MINUTES Cinnamon Buns Directions INGREDIENTS In the bowl of a stand mixer fitted with the hook attachment or by hand combined the flour, yeast, sugar, and salt. Mix in the egg and milk and turn the mixer to medium-high speed. As the 1 ½ CUP ALLPURPOSE FLOUR + 1 TABLESPOON dough starts to come together and form a ball, add the butter 2 TABLESPOONS CANE SUGAR one tablespoon at a time and then increase the speed to high. 1 TEASPOON INSTANT YEAST Mix on high for about 2-3 minutes. Transfer the dough to a well floured surface and knead until the dough is soft to touch and ¼ TEASPOON KOSHER SALT no longer sticky. 1 LARGE EGG, ROOM TEMPERATURE ½ CUP WHOLE MILK, WARMED TO 110˚F. Coat the cake pan with oil and place the dough inside the pan. 4 TABLESPOONS UNSALTED BUTTER, SOFTENED Lower the lid and turn the dial to the ferment setting. Press start to begin. Let the dough rise for 1 hour. After the dough Fo� �he filling: has doubled in size, remove from the Cake Maker and transfer ½ CUP LIGHT BROWN SUGAR back to a well floured surface, roll out into a rectangle that's 2 TABLESPOONS UNSALTED BUTTER, SOFTENED about 12x14 inches, give or take. In a small bowl mix together the filling of butter, cinnamon and brown sugar and spread 1 TABLESPOONS GROUND CINNAMON across the dough, leaving a 1 inch border on all sides.
[Show full text]
The Novaplatter HOLIDAY DESSERT
All stores will be open on Thursday, Sept. 16th Curbside service available at all locations. Delivery of platters of $200 or more available through our catering department. 480.348.CATR(2287) PLATTERS MAKE IT EVEN BETTER PLATTER SAMPLER – Add Whole Whitefish 39.99 The Nova Salad – Add Nova Lox 5.00 per person $22.99 per person $12.99 per person Fresh, hand-sliced Nova lox, served with your choice of two Attractively arranged platters of albacore tuna salad, egg salad, cream cheese spreads (plain, chive, or veggie). Also includes Greek salad, fruit tray, and cream cheese (plain and veggie). tomato, capers, Greek olives, red onion, and cucumber platter Also includes lettuce, tomato, olives, onion, and cucumber with assorted bagels. platter with assorted bagels and bialys. Fruit PLATTER HOLIDAY DESSERT Med. (serves 15) 49.99 PLATTER Large (serves 20) 69.99 55.99 (serves 12) A delicious fresh fruit display of watermelon, honeydew, grapes, Fresh-baked honey cake, sponge cake, strudel, rugelach, cantaloupe, kiwi, strawberries, and pineapple. and chocolate babka. Á LA CARTE OPTIONS SMOKED FISH QUANTITY PRICE FRIENDLY* QUANTITY PRICE •Gourmet Whitefish _______ 28.00 lb. •Gluten-Free GFF Rolls _______ 7.99 4ct. • Nova Lox _______ 40.00 lb. • GFF Tribeca Peanut Butter Brownie _______ 4.99 each • Nova Lox Bits _______ 30.00 lb. • GFF Rugelach _______ 17.00 lb. • Baked Salmon (Kippered) _______ 44.00 lb. • GFF Butter Cookies _______ 17.00 lb. • Salty Belly Lox _______ 40.00 lb. • GFF Pecan Cookie _______ 2.99 ea. • Black Cod (Sable) 3 oz. _______ 11.99 each • GFF Almond Horns _______ 6.99 2-pk • Creamed Herring _______ 16.00 lb.
[Show full text]
Passover to GO 8.5X14.Cdr
PASSOVER TO-GO FIRST NIGHT IS FRIDAY, APRIL 19, 2019 FULL $275 $235 TRADITIONAL MEAL* serves 8 BASIC DINNER* serves 8 Choose ONE Appetizer Choose TWO Entrees Chopped Liver (housemade) Gefilte Fish with Horseradish ½ Roasted Chicken & Matzo Stuffing Braised Brisket of Beef with Gravy Choose ONE Soup Roasted Turkey Breast with Matzo Stuffing & Gravy Chicken with Matzo Ball Sweet & Sour Cabbage Choose TWO Side Dishes Choose TWO Entrees Potato Latke ½ Roasted Chicken & Matzo Stuffing Roasted Potatoes Braised Brisket of Beef with Gravy Old World Tzimmis Roasted Turkey Breast with Matzo Stuffing & Gravy Homestyle Green Beans INDIVIDUAL MEALS $34.95 EACH Choose TWO Side Dishes Choose TWO Desserts min. 6 people for takeout pre-orders Potato Latke Old World Tzimmis Loaf Marble Sponge Cake Roasted Potatoes Homestyle Green Beans Loaf Honey Cake 8 Assorted Macaroons Choose TWO Desserts Loaf Marble Sponge Cake 8 Assorted Macaroons *Served with Matzo and Charoses. Loaf Honey Cake Any substitutions may render additional charges. A LA CARTE OPTIONS APPETIZERS QTY. PRICE HOLIDAY CAKES QTY. PRICE Gefilte Fish with Horseradish 3.99 ea. Strudel - apple 9.99 ea. Chopped Liver 13.00 lb. Strudel - cherry cheese 9.99 ea. Mini Stuffed Cabbage (1 dz. min.) 29.00 dz. Strudels - poppy 9.99 ea. Mini Potato Pancakes 18.99 dz. Mandelbrodt - chocolate 9.99 ea. Large Stuffed Cabbage Rolls 8.99 ea. Mandelbrodt - fruit 9.99 ea. Charoses 6.99 lb. Chocolate Russian Coffee Cake 10.99 ea. Red Horseradish 3.50 ½ lb. Marble Fondant Cake 15.99 ea. Brooklyn 7-Layer Cake 19.99 ea. HOMEMADE SOUPS Rugelach (world’s best) 4.00 ¼ lb.
[Show full text]
Lemon Sponge Cake
WITH JOSHUA JOHN RUSSELL Brought to you by LEMON SPONGE CAKE YIELD: Makes two 10-inch (25-cm) round cakes or four 8-inch (20-cm) round cakes Ingredients • 4 cups (480 g) all-purpose flour • 2 cups (455 g) unsalted butter, • 8 teaspoons baking powder at room temperature • 2 teaspoons salt • 2 cups (480 ml) whole milk • 8 eggs, separated • 4 lemons, zested and juiced • 3½ cups (693 g) granulated sugar • 4 teaspoons pure vanilla extract Preparation 1. Preheat the oven to 350°F (175°C/gas 4); for convection baking, preheat to 325°F (165°C/gas 3). 2. Sift together the flour, baking powder, and salt and set aside. 3. In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites on high until frothy, about 1 minute. 4. With the mixer still on high, sprinkle ½ cup (99 g) of the sugar slowly into the whipped whites. Continue to whip until full peaks form, about 5 minutes. Transfer whites to a clean bowl and set aside. 5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the remaining 3 cups (594 g) of sugar until light and fluffy. 6. With the mixer on medium speed, slowly add the yolks a bit at a time, allowing them to fully incorporate before the next addition. Scrape the bowl. 7. In a separate bowl, combine the milk, lemon juice, vanilla and zest. 8. Add about one-third of the flour mixture and one-third of the milk mixture to the bowl and mix on low speed until fully incorporated.
[Show full text]
Cake Recipes Index
Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp.
[Show full text]