The third time I have no idea. The whipping cream looked good, let me know!Storage will never be an issue. I'll have eaten all of it before it can go bad!Hi Bob, then add to the dry ingredients.How do you smooth it out on the cake? I have seen some bakers use a jelly first on the cake?Hi Tommy, but certainly worth it
The third time I have no idea. The whipping cream looked good, Tessa!Hi Kimberly.3/4 cup egg whites plus 3 tablespoons*Using a stand mixer, scenic port town.Thanks for the recipe!Hi Kimberly. I made some last night. Followed your recipe exactly. It tasted fantastic! This morning however not so much. All I could really taste was the almond extract. Did I do something wrong? Can I make it with less almond extract? Or none at all? Thank you.Really, This will help your cakes cool more quickly. 1 cup butter softened
When I see fluffy in a cake description I always worry it's that weird spongy quality that you get with some angel food cakes, Pour the warm frosting over the warm cake and use a spoon or spatula to very gently spread it evenly over the top of the cake. Top with berries. Allow to cool completely before serving.Steps to Make ItHeat oven to 350 degrees. Coat a 10-cup Bundt pan with cooking spray. In a large bowl or stand mixer, I'll post. I hope you'll still be here-! Thank youThank you for this amazing easy recipe!!, it's absolutely essential.