Search results
Results from the WOW.Com Content Network
Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream -like consistency.
How to Cake It is a digital web show on YouTube that posts videos showcasing Yolanda Gampp creating cakes that look like other objects, as well as baking tutorials. Her cake designs have been featured on various websites and in magazines. How to Cake It has expanded to selling merchandise, [1] holding live workshops, and a second YouTube ...
It works on carrot cake, spice cake, cupcakes and more. It seems like cream cheese frosting really does take the cake! ... Cream cheese frosting became popular in the 1960s when it was printed ...
Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the ...
Mock cream or buttercream is a simple buttercream made by creaming together butter and powdered sugar to the desired consistency and lightness. Some or all of the butter can be replaced with margarine, or shortening. [1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used.
White glacé icing on a lemon bundt cake Chocolate icing in a bowl before being put on a cake. Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such ...
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on, [8] [9] as early as 1768.
Cream aerated by an aerosol can or by a whipping siphon with a whipped-cream charger is sometimes described as whipped cream; it is similar to cream that has been aerated by whipping. A gas dissolves in the butterfat under pressure; when the pressure is released, the gas comes out of solution, forming small bubbles "aerating" the mass.