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2. Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding ...
For an absolute showstopper, consider making a tiered red velvet Christmas tree cake with green icing trim. For a last-minute dessert, throw together a kiwi-focused fruit plate, arranged in the ...
When the cake is completely cooled, make the frosting. Make frosting: In a stand mixer or using a hand mixer, combine the powdered sugar, pudding mix, whipping cream, butter and salt.
Bake for about 50 minutes, until the cake springs back when touched in the center. Gently invert the pan and set on a wire rack to cool completely. You may also invert the pan on top of a bottle (neck through the hole of your tube pan) to allow the cake to cool. While the cake is cooling, make the icing. Slice the cooled cake into three layers.
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Add a spoonful or two of the frosting to the crumbled cake and stir until the mixture is slightly sticky and pliable. Roll the mixture into balls, place on a lined baking sheet, and freeze for 20 ...
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