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Cake, Cookies, Sweets & Other Dessert Recipes
Strawberry Butter Cream Filling
19 May
Posted by lutie as Angel Food Cakes, Australian and New Zealand Cakes, Austrian, Birthday Cakes, British and Irish, Cajun and Creole, Cake Mix Cakes, Canadian, Caribbean, Chocolate Cakes, Christmas Cakes, Citrus Cakes, Cupcakes, Fillings, Frostings, German, Gluten-Free Cakes, Greek, Halloween Cakes, Hawaiian, Hungarian, Italian, Jewish, Mexican, Middle Eastern, Netherlands, New England, North American, Polish, Pound Cakes, Pudding Cakes, Scandinavian, Southern U.S., Spanish, Spice Cakes, Sponge Cakes, Strawberry Cakes, Swiss, Thanksgiving Cakes, White Cakes, Yellow Cakes
This is just as the name states. A beautifully light and refreshing angel food cake.
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Found this recipe in a magazine called Midwest living. This is an easy way to add a little flavor to angel food cake.
June 2007
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This is a fast cake to make and uses ready-made ingredients
Keep in the refrigerator. Good for several days–if it lasts that long.
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This is the only cakes I make for special occasions. It is a never fail one that is indestructible. It can be frozen for months ahead so always have one on hand to decorated. Can use any type pan.
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This is my grandmother’s recipe that I have adapted for high-altitude baking. It is easy, light and delicious — the BEST angel food cake ever!!
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Kayla’s Southern Pecan Mist Cake
26 Apr
Posted by Anonymous as Angel Food Cakes, Cakes with Nuts, Gluten-Free Cakes, Southern U.S.
An Interesting flourless cake recipe that uses ground pecans. Note: The pecans must be ground fine (this becomes the ‘flour’), not chopped. Approximately 6 cups of shelled ground pecans will yield 3 cups ground. Ground nuts can not be frozen. Simply delicious!
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My Grandmother made wonderful Angel Food Cakes and sold them. Here is her recipe.
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This is a recipe from my grandmother’s recipe collection.
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This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it’s best if refrigerated for 24 hours to allow the flavors to blend.
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