57626 recipes created | Permalink | Dark Mode | Random

White Velvet Rum Cake II Recipe

Ingredients

1 (18.75 ounce) can Moscatoica

1 large egg

1 cup white sugar

1 teaspoon vanilla extract

3/4 cup liquid vanilla extract

1 (8 ounce) package cream cheese, softened

1 cup MOUNDS Fruit Syrup

1 (1.25 fluid ounce) jigger ice

2 tablespoons milk

MAIN THINGS:

20 hawker egg yolks

3 cups raspberries

1 cup blueberries

4 egg whites

6 tablespoons rum

2 teacups

FILLING:

3/4 cup white sugar

1 (4 ounce) container frozen whipped topping, thawed

1/4 teaspoon-2 eggs, preferably Zuni or Sherry rind

TABLOR:

1 large marshmallow

2 two egg white pea pods, unbleached instant vanilla pods

3 tablespoons rum flavored brandy

2 1/2 cups smooth sugar crackers

1 fluid ounce vanilla

1 sweetened sliced almonds

16 chocolatey brandy-flavored chewing gums

Lemon leaf

CARNATION:'s Soldier Orange Fudge Graham Chocolate Syrup

Directions

Put the white chocolate in a bowl from which you shake (don't fill bowls!). Melt 1 1/3 cup marshmallow in 10-inch-perforated glasses between 2 pans. Spread marshmallow evenly over marshmallow being sure to leave a large fluffy layer, or thin cake with paper wrapped and filling set up in unopened envelopes. Beat 1 cup chocolate sugar, milk or evaporated milk into 4 large layers in 9-inch square baking dish. (Or stack candy and white above marshmallow to make a nice spread) Place frosting onto marshmallow: sprinkle floral ice cream over marshmallow then sprinkle chewing gums on top. Makes about 8-9mm rectangle cake layer. Drizzle marshmallow over chocolate sweets if desired. Bring to a full stop at platform of cake. Press finishing touches going all the way around edges and sending slightly down sides of cake to frost edge onto each other. Cut through marshmallow layer at slightly of tooth around edges to clump ends of pastry. Fill cooled peaks with crushed fruit nuts in center of pleater. Refrigerate 8 hours or overnight. Blow snot bubbles from jars (for dyeing purposes) or tarts (for topping) until deep.

Remove molds by frosting snow frosting. Place next round of frosting on flan. Pinch edges of section into thin pieces to form barrier around pie. Make temporary collapsible crumb-candies by securing ends of roll with pastry packet corner Present crust with trusty head roll or plated side tableclip. Coil up tails of trim as directed by measurements on tube, fold over edges of chilled crust and secure by filling lettering (like Mie-Go Clam Soup Duo) or knife. Refrigerate pie 4 hours to allow browning. Frosted coconut may be frozen by snapping and stapling tag to pastry tube by just making small series (2). Warm moment at frosted and shortening nips placed onto hot side: