![]() Fill the inside of the frosting barrier with the prepared pudding (use as much or as little as you would like. This will act as a barrier to keep the pudding from leaking out the sides of the cake. Place bottom layer of cake on your serving plate and using a large bread knife, cut off the top of the cake so that it becomes flat (this will help the pudding stay put!) Using a cake decorating bag (or a Ziploc bag with a corner cut off), pipe a ring of frosting around the edge of the bottom cake layer. Once all of the gelatin is dissolved, stir in the remaining 1 cup of cold water. Blueberry Pie Filling One 21 ounce can is all you need, find it in the baking aisle at your grocery store. Homemade or boxed mix cake works, too but it will need to be cooled completely first. In a medium bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Angel Food Cake For the easiest version of this heavenly dessert, use store-bought angel food cake. 6 While the cake is cooling, prepare the jello mixture. 5 Let the cake cool for 30 minutes on a wire rack. If you prefer a lot of icing on your cake, you might want to double the recipe. Bake according to package directions, 22-25 minutes. Layer in Mason Jars (or glasses or ramekins) with sliced bananas or fresh blueberries and vanilla. **Note: This prepares enough icing for a thin layer over the top and sides of both cakes. JOTIS Vanilla Pudding is also a wonderful culinary ingredient. ![]() Blend in powdered sugar, adding as much water or milk as you need to get the consistency you want.** With an electric mixer, cream butter, Crisco and salt until smooth (about 5 minutes.) Add vanilla and almond extracts, if desired. Bake for 30-40 minutes (depending on your oven) until a toothpick inserted into the center comes out clean.Remove from oven and allow to cool. Blend together until everything is incorporated. ![]() Alternate adding the flour mixture and the milk into the butter mixture. In a separate bowl, mix together flour and baking powder. Beat in each egg, one at a time until well blended, adding vanilla at the end. Grease and flour two 9″ round cake pans.Ĭream together butter and sugar in an electric stand mixer until creamy and smooth (I did it for about 5 minutes to make it extra creamy). Place pudding in the refrigerator while you make the cake and icing. Prepare the instant pudding according to the box instructions.
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