Whisk in the vanilla and the root beer concentrate (I used all of the concentrate, but you can add a little at a time, tasting as you go, until you like the flavor – the flavor also develops more as the custard chills)
I had a great time making them but it would have been stressful if I was in a time crunch. I decided on a simple chocolate cake, marshmallow cream cheese frosting, and a dusting of graham cracker crumbs would do the trick
Caty's Corner | Recipes for poor college kids, single gals, and aspiring chefs alike!
YEMA Cake is something like vanilla-chiffon cake with a rich custardy filling and frosting. ) As I was preparing the ingredients for the batter, I realized that I needed four more eggs for the frosting
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'
DARK CHOCOLATE FROSTING. DARK CHOCOLATE CAKE. Frost with dark chocolate frosting. DARK CHOCOLATE FROSTING. Grease and flour two 9inch round cake pans. Add 3 cups powder sugar and 1/3 milk alternating powdered sugar and milk until frosting becomes creamy. Place 1 round cake on cake board. Place 2nd round cake on top. 350 degrees Grease and flour two 9inch round cake pans