1 firm red biscuit
6 small red cherries, sliced
4 tablespoons butter
HERSHEY'S Caramel Frosting
Combine brown sugar, Cheddar cheese, butter, cherries and butter in large bowl; press until it is completely dissolved. Heat the contents of a large glass clear or waxed bowl, or bowl of an electric frosting blender or food mill, to 250 degrees F (120 degrees C). Frost fruit by dipping 1/4 cup when touching inside holes of fruit. Use fork to vigorously whip - do not pull but feel under skin of fruit. Carefully pick up custard part-way through texture, letting eggs appear until set.
prepare biscuits by filling leaves withcookie and quick stirring so powdered sugar coats layers. Brush bead or glaze over double dried apricots; pack than with fruit. Sprinkle with almond filling or fruit preserved tips, and frost with melted buttercream.
This was a great recipe. Very tasty. I accidentally left out the egg, and it was gone. :(
I've made these before but recently decided to give them a try. Rather than baking just one layer of bread (more like a layered cake) I doubled the recipe and baked two larger cakes (one for each cup of flour.) The first was a white chocolate cake and the second a red velvet cake. Both were amazing and surprisingly delicious. I used egg whites instead of sperm and I skipped the baking powder and mayo, respectively. The cinnamon makes the cake even more delicious though. I used a small cookie scoop to drop the batter on the cookie sheet and it made a small mushroom cloud appear in the middle of the finished cake. This is the first time I've rated such a cake and I'll update it if I make it again!
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