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Cake It and Eat It

Cake It and Eat It. Thursday, 28 March 2013. Here is the recipe I used:. 2 1/2 cups cake flour. 3 teaspoons baking powder. 1 cup ube (purple yam), cooked and. 1 teaspoon vanilla extract. 1/2 cup corn syrup. 7 egg yolks, lightly beaten. 1/2 cup vegetable oil. 1 teaspoon cream of tartar. 1 cup white sugar. Preheat oven to 325 degrees F. Mix together the flour, baking powder, and salt; set aside. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped.

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Cake It and Eat It | cakeitandeatit.com Reviews

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Cake It and Eat It. Thursday, 28 March 2013. Here is the recipe I used:. 2 1/2 cups cake flour. 3 teaspoons baking powder. 1 cup ube (purple yam), cooked and. 1 teaspoon vanilla extract. 1/2 cup corn syrup. 7 egg yolks, lightly beaten. 1/2 cup vegetable oil. 1 teaspoon cream of tartar. 1 cup white sugar. Preheat oven to 325 degrees F. Mix together the flour, baking powder, and salt; set aside. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped.

<META> KEYWORDS

1 skip to main

2 skip to sidebar

3 my cake adventures

4 pages

5 who wants cake

6 filipino purple cake

7 ube macapuno cake

8 ingredients

9 1 teaspoon salt

10 finely grated

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skip to main,skip to sidebar,my cake adventures,pages,who wants cake,filipino purple cake,ube macapuno cake,ingredients,1 teaspoon salt,finely grated,3/4 cup milk,7 egg whites,purple food gel,directions,0 comments,email this,blogthis,share to twitter

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Cake It and Eat It | cakeitandeatit.com Reviews

https://cakeitandeatit.com

Cake It and Eat It. Thursday, 28 March 2013. Here is the recipe I used:. 2 1/2 cups cake flour. 3 teaspoons baking powder. 1 cup ube (purple yam), cooked and. 1 teaspoon vanilla extract. 1/2 cup corn syrup. 7 egg yolks, lightly beaten. 1/2 cup vegetable oil. 1 teaspoon cream of tartar. 1 cup white sugar. Preheat oven to 325 degrees F. Mix together the flour, baking powder, and salt; set aside. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped.

INTERNAL PAGES

cakeitandeatit.com

1

September 2012

http://www.cakeitandeatit.com/2012_09_01_archive.html

Cake It and Eat It. Monday, 24 September 2012. The only way to master the art of cake making is to practice, practice, practice! These cake fundamentals laid out for you will create the basis to your knowledge of cake making and a foundation on which to start a new and exciting hobby. Posted by Monica Marques. Sunday, 16 September 2012. Cafe Quality Chocolate Cookie Base. Add in your favorite nuts, chocolate, or maybe even peanut chips to this base! 1 cup of butter, softened. 2 cups of all-purpose flour.

2

Cake Fundamentals

http://www.cakeitandeatit.com/2012/09/cake-fundamentals.html

Cake It and Eat It. Monday, 24 September 2012. The only way to master the art of cake making is to practice, practice, practice! These cake fundamentals laid out for you will create the basis to your knowledge of cake making and a foundation on which to start a new and exciting hobby. Posted by Monica Marques. Subscribe to: Post Comments (Atom). Toronto, Ontario, Canada. View my complete profile. Follow Me By Email. Add me on Google. What People Are Reading. The Best Carrot Cupcakes.

3

March 2013

http://www.cakeitandeatit.com/2013_03_01_archive.html

Cake It and Eat It. Thursday, 28 March 2013. Here is the recipe I used:. 2 1/2 cups cake flour. 3 teaspoons baking powder. 1 cup ube (purple yam), cooked and. 1 teaspoon vanilla extract. 1/2 cup corn syrup. 7 egg yolks, lightly beaten. 1/2 cup vegetable oil. 1 teaspoon cream of tartar. 1 cup white sugar. Preheat oven to 325 degrees F. Mix together the flour, baking powder, and salt; set aside. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped.

4

Butter is Better

http://www.cakeitandeatit.com/2013/01/butter-is-better.html

Cake It and Eat It. Wednesday, 16 January 2013. The battle between butter and shortening has been an ongoing issue with much discussion and debate in the realm of culinary arts. Are they the same, interchangeable, or even equivalent? Butter provides the distinct flavor we all know and grew up with, it creates a product so wonderfully delicious and never fails to impress, and it provides all this while still being healthier then shortening. So I ask again; why replace butter with shortening? So I figured ...

5

June 2012

http://www.cakeitandeatit.com/2012_06_01_archive.html

Cake It and Eat It. Sunday, 24 June 2012. Posted by Monica Marques. Tuesday, 12 June 2012. Cake Time Total: 3 hours. Posted by Monica Marques. Subscribe to: Posts (Atom). Toronto, Ontario, Canada. I just finished up my two year study for Baking and Pastry Arts Management at George Brown College in Toronto. I created this blog to document my achievements and struggles that I will endure with this new career. Hope you enjoy it! View my complete profile. Follow Me By Email. Add me on Google.

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cakeitandeatit.com

Cake It and Eat It

Cake It and Eat It. Thursday, 28 March 2013. Here is the recipe I used:. 2 1/2 cups cake flour. 3 teaspoons baking powder. 1 cup ube (purple yam), cooked and. 1 teaspoon vanilla extract. 1/2 cup corn syrup. 7 egg yolks, lightly beaten. 1/2 cup vegetable oil. 1 teaspoon cream of tartar. 1 cup white sugar. Preheat oven to 325 degrees F. Mix together the flour, baking powder, and salt; set aside. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped.

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