lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Temptation Cake
Ingredients:
- 3 apples
- 2 cinnamon
- 1/3 butter
- 1/2 sugar
- 1 eggs
- 3 flour
- 3 baking soda
- 1 baking powder
- 1 sour cream
- 3/4 butter
- 1 sugar
- 2 water
- 1/2
- 1/3
- 2
Instructions:
1. CAKE: Preheat oven to 350ºF.
2. Grease and flour bundt pan.
3. Mix together the apples, cinnamon and cinnamon schnapps; set aside.
4. Cream butter and sugar; add eggs and beat 2 minutes.
5. Add remaining ingredients except apples and nuts.
6. Beat well.
7. Drain liquid from apples and add to batter.
8. Mix well.
9. Add apples and nuts.
10. Bake for 1 hour.
11. Cool 20-30 minutes.
12. ----------GLAZE-------------.
13. Bring to a boil for 2-3 minutes the butter, sugar and water.
14. Stir in schnapps.
15. Pour over cake.
16. Sprinkle with chopped nuts.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 margarine
- 1 white sugar
- 1 powdered sugar
- 2 eggs
- 1 salt
- 1 vanilla
- 2 flour
- 4 flour
- 4 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Refrigerate the dough until chilled.
2. Then roll into balls and place on greased cookie sheet. Press with glass dipped in sugar.
3. Bake in 350 degree oven about 8 to 10 minutes.
4. Bet you can’t stop yourself from eating these!
Title: Mrs. Field's Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 2 1/2 oatmeal
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 12
- 2/3
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine softened butter and both sugars in a mixing bowl. Whip together until light and fluffy. Add the eggs and vanilla. Mix until well combined.
3. In another bowl, combine the flour, salt, baking powder, and baking soda. Put oatmeal into a food processor to break down into a powder. Add the "oatmeal flour" to the rest of the dry ingredients.
4. Slowly add the flour mixture (half at a time) into the sugar mixture. Blend with an electric mixer until well combined. Put the milk chocolate chips into the food processor and chop into small pieces. Using the electric mixer, add them to the dough. Now stir in the semi-sweet chocolate chips with a spoon.
5. Drop golf ball sized balls of dough onto an ungreased cookie sheet. Bake for 10-12 minutes. Allow to cool on a wire rack for an additional 10 minutes. Enjoy!
Title: Carrot Halwa (Pudding)
Ingredients:
- 1 carrot
- 1 sugar
- 100 ghee
- 200 raisins
- 50 cashew nuts
- 100 pistachios
- 100 cardamom pods
- 5 cinnamon
- 1/2
Instructions:
1. Heat ghee and lightly fry the nuts and the raisins in it. Remove and keep aside.
2. Add the carrots in the remaining ghee and stir till the carrots smell fragrant.
3. Now add the sugar and let it melt.
4. Cook this on low flame till all the liquid evaporates and the carrots are well cooked.
5. Add powdered cardamoms and cinamon.
6. Finish off with the nuts, raisins and crumbled khoya.
7. This is best eaten hot, but tastes equally good in room temperature.
Title: Kourabiedes (Greek Cookies)
Ingredients:
- 1 sweet butter
- 1 powdered sugar
- 1 anisette
- 1 flour
- 4 flour
Instructions:
1. Melt butter over medium heat, bring to a boil and stir occasionally.
2. Remove and allow to stand until foam forms on top.
3. Remove foam with spoon and gently pour into a bowl leaving sediment in pot.
4. Place bowl in refrigerator until butter is firm, but not hard.
5. then beat until very light and creamy add 1 cup sugar, egg yolk and anisette.
6. Continue to beat, add flour 1 cup at a time working last cup by hand.
7. Dough should be soft but not sticky if needed add the extra flour a little at a time.
8. Form into 1" balls and place on ungreased cookie sheet.
9. Bake for 15-20 minutes at 350F degrees.
10. Cookies will be set but not brown.
11. Sift half of the powdered sugar on a large sheet of waxed paper.
12. Place warm cookie on sugar and sift rest of powdered sugar on top and sides.
13. Cool thoroughly before serving.
Title: Pillsbury's Chocolate Shadows
Ingredients:
- 1/2 chocolate chips
- 1/8 flour
- 1 1/4 baking soda
- 3/4 salt
- 1/2 sugar
- 1/2 brown sugar
- 1/2 shortening
- 1/2 peanut butter
- 1/2 egg
- 1
Instructions:
1. In a small saucepan, melt the chocolate chips over low, stirring constantly. Remove from heat. Stir in pepper extract. Set aside in cool.
2. In a large bowl, combine remaining incredients. Blend well. Stir in melted chocolate, only until till blended, not overly.
3. Shape into balls, using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass, which has been greased and dipped into sugar.
4. Bake at 375 for 8-10 minutes. Cool.
Title: Cinnamon Date Cake
Ingredients:
- 2 pitted dates
- 3 self rising flour
- 4 eggs
- 1 golden brown sugar
- 2 ground cinnamon
- 1 baking powder
- 3/4 butter
Instructions:
1. Preheat oven to 350 degrees.
2. In a small saucepan, place dates and add water just to cover. Bring to a boil and remove from heat. Drain dates and place in food processor. Blend until dates have a paste-like consistency.
3. In a large bowl add all dry ingredients and mix gently with a fork. Add butter, eggs, and warm dates. Beat with hand mixer until all ingredients are thoroughly blended.
4. Pour ingredients into a greased and lightly floured metal pan. Bake for 40 minutes or until inserted knife or skewer comes out clean.
Title: Pour la France Chocolate Decadence
Ingredients:
- 2 eggs
- 1 butter
- 6 dark semi-sweet chocolate
- 3 granulated sugar
- 1 all-purpose flour
- 8 fresh raspberries
- 2 frozen raspberries
- 2 granulated sugar
- Grand Marnier
- Chambord raspberry liquor
Instructions:
1. Melt butter and chocolate together over very low heat, stirring constantly. Add sugar and stir to melt.
2. Set aside to cool.
3. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes.
4. Carefully fold in chocolate mixture and flour.
5. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper.
6. Bake in preheated 325 degree oven 30 minutes.
7. Be careful not to overbake.
8. Cool completely to room temperature before removing from pan.
9. To serve, spoon sweetened whipped cream on top of sliced Chocolate Decadence.
10. Then top with a spoonful of Raspberry Sauce
11. Raspberry Sauce:
12. Mix with sugar and liqueur in small saucepan
13. Put all ingredients in small saucepan.
14. Bring to boil.
15. Refrigerate until serving time.
Title: Pumpkin Spice Cake
Ingredients:
- 1 pumpkin
- 2 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1/2 clove
- 4 eggs
- 2 vanilla
- 2 brown sugar
- 1 butter
- 1/4
Instructions:
1. Measure dry ingredients, except brown sugar, in bowl.
2. In another bowl cream brown sugar and butter.
3. Beat in oil, pumpkin and dry mixture.
4. Beat in egg yolks.
5. In separate bowl beat egg whites till stiff.
6. Fold egg white into batter.
7. Grease and flour bundt cake pan.
8. Pour batter into pan. bake at 350 for about 35min or till knife inserted half way to center comes out clean.
9. Turn onto heatproof plate.
10. Serve with Cool Whip if desired.
Title: Best Pecan Sandies
Ingredients:
- 2 butter
- 2/3 white sugar
- 4 water
- 4 vanilla
- 4 flour
- 2 pecans
- 6 powdered sugar
Instructions:
1. Cream to gether butter and sugar until smooth.
2. Beat in water and vanilla.
3. Stir in the flour and pecans until well blended (I use the mixer).
4. Cover dough and chill at least 4 hours (can be chilled over night).
5. Preheat oven 325 degrees.
6. Shape dough into walnut sized balls or cresents.
7. Place 2 inches apart onto cookie sheets.
8. Bake for 18 to 20 minutes.
9. Roll in powdered sugar while still warm.
10. I like to double roll them in the powdered sugar.
Title: My Never Fail Suji Ka Halwa (Semolina Halwa)
Ingredients:
- 1/2 semolina
- 1/2 ghee
- 1/2 sugar
- 1 1/2 water
- 20 raisins
- 1/4
Instructions:
1. Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
2. In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
3. After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
4. Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
5. The water will splutter, so be careful!
6. Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
7. Remove from flame and cover with a lid.
8. This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
9. Enjoy!
Title: Moon Cake II
Ingredients:
- 1/2 butter
- 1 flour
- 1 boiling water
- 4 eggs
- 5 milk
- 3 instant vanilla pudding
- 8 cream cheese
Instructions:
1. Place butter in a 3 quart pan and add water; heat to boiling and stir until butter is melted.
2. Add flour all at once to boiling mixture, stirring constantly until mixture leaves sides of pan and forms a ball.
3. Remove from heat and cool.
4. Add eggs, one at a time and beat till very smooth. Batter will be thick.
5. Spread in an oiled 13x9-inch baking pan and bake at 350°F for 30-40 minutes.
6. Prepare pudding using only 5 cups of milk; add cream cheese and beat till smooth.
7. Spread on top of cooled cake and top with additional whipped topping. (I use Cool Whip Light) and sprinkle chocolate shavings or curls on top.
Title: Angelic Lemon Cake Dessert
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/2 Cool Whip
- 8 lemon flavor instant pudding and pie filling
- 1 walnuts
Instructions:
1. In 13X9-inch pan, layer the cubes of cake, packing them tightly together.
2. Cream together cream cheese and sugar.
3. Fold in Cool Whip.
4. Spread over the cake cubes in pan.
5. Spread pie filling over top of cream cheese mixture.
6. Sprinkle with nuts, if desired.
7. Refrigerate until serving.
Title: Peach Supreme
Ingredients:
- 1 crushed pineapple
- 1 Cool Whip
- 1
- 2
- 12
Instructions:
1. Mix together and pour into 9x13 pan.
2. Freeze 3 hours or longer.
3. Thaw 10-15 minutes before serving.
Title: Deep Dark Chocolate Fudge Cookies
Ingredients:
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 light brown sugar
- 8 unsalted butter
- 4 eggs
- 1 1/2 vanilla
- 3/4 ganache
- 3 unsalted butter
- 1 granulated sugar
- 18
- 1
- 2
- 12
Instructions:
1. To prepare Cookies: Preheat oven to 325 degrees.
2. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
3. Set aside.
4. Heat 1 inch of water in the bottom of a double boiler over medium heat.
5. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
6. Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
7. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
8. Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
9. Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
10. To prepare Chocolate Ganache: Heat cream, butter and sugar in medium.
11. saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil.
12. Place chocolate in stainless steel bowl and pour boiling cream over.
13. chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature.
14. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.).
15. Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
16. Makes 3 to 3 1/2 dozen cookies.
Title: Whole-Grain Mexican Wedding Cookies
Ingredients:
- 1 pecans
- 1 unsalted butter
- 1/2 vanilla extract
- 1 -2 Bourbon
- 1 -2 whole wheat pastry flour
- 1 1/2 sea salt
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 325F degrees.
2. Puree the pecans in a food processor until they become a fine meal. Don't over-process. If they become a paste, you've gone too far.
3. In a bowl, cream the butter. Add the sugar and beat until creamy.
4. Add the vanilla and bourbon (if using). Mix in the nut meal.
5. Slowly add in the flours and salt and mix until a firm dough is formed.
6. Place the dough on a piece of plastic wrap and form the dough into a 3/4 inch thick disk. Cover the dough with another piece of plastic wrap and chill 10-15 minutes. this will make it easier to stamp the cookies.
7. Cut the dough with 1-inch cookie cutter.
8. Place them on a lined baking sheet.
9. Bake cookies for 12 minutes, or until the bottoms of the cookies barely begin to brown.
10. Dust cookies with powdered sugar.
Title: Red Candied Apples
Ingredients:
- 8 -10 crisp red apples
- 2 sugar
- 3/4 water
- 1/2 light corn syrup
- 1/2
- 3 -5
Instructions:
1. Butter cookie sheet generously.
2. Wash and dry waxed apples thoroughly.
3. Insert wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and food color in 2-quart heavy saucepan.
4. Heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil.
5. Dip apples quickly into syrup, twirling until completely coated.
6. Stand on cookie sheet; cool.
7. MICROWAVE DIRECTIONS: Mix sugar, water, corn syrup and food color in 1 1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes, to 290 on microwave candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil.
8. Dip apples quickly into syrup.
9. Continue as directed.
10. NOTES : Pour any remaining syrup onto buttered cookie sheet. Cool; break into small pieces for a treat.
Title: Buttery Triple Berry Bars
Ingredients:
- 1 butter
- 1 sugar
- 2 walnuts
- 2 pecans
- 2/3
- 1/2
Instructions:
1. HEAT oven to 325°F Spray an 8 x 8-inch baking pan with no-stick cooking spray.
2. BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
3. SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
4. BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
Title: Julia Robert's Fresh Peach Crisp
Ingredients:
- 3 fresh lemon juice
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/4 butter
- 3/4 all-purpose flour
- 12 cinnamon
- 1 1/2
- 1
Instructions:
1. Preheat oven to 400°F Grease 13" by 9" glass baking dish.
2. Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
3. Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
4. Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.
Title: Chocolate Twinkies With Homemade Filling
Ingredients:
- 1 eggs
- 2 milk
- 2 instant chocolate pudding mix
- 3 1/2 unbleached all-purpose flour
- 2 milk
- 1/2 vanilla
- 1/2 salted butter
- 4 shortening
- 4 granulated sugar
- 1/2 salt
- 1
Instructions:
1. Cake:
2. Mix cake mix, eggs, milk and pudding together.
3. Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
4. Remove pan from oven and let cool for 5 minute.
5. Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
6. In meantime, prepar snack cake filling.
7. Filling:
8. In small saucepan cook flour and milk over medium heat until paste forms.
9. Stir constantly and do not allow mixture to brown.
10. Remove from heat and cool for 1 minute.
11. Add vanilla and stir until smooth.
12. Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
13. In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
14. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
15. To fill snack cakes:
16. Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
17. Gently insert tube into underside of cake, about halfway through the cake.
18. Using gentle pressure, squeeze a small amount of filling into cake.
19. You'll feel the cake expand under your fingers.
20. Do not overfill, or the cake will burst.
21. Repeat for a total of 3 times (different areas) per cake.
22. Store cakes well covered at room temperature.
Title: Upside-Down Raisin Carrot Cake
Ingredients:
- 1 raisins
- 1 pineapple slices
- 1/2 butter
- 1/2 brown sugar
- 3/4 sugar
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/4 ground ginger
- 2 eggs
- 1 vanilla extract
- 1 carrot
Instructions:
1. Drain pineapple, reserving 1/2 cup of the juice.
2. Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
3. Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
4. Beat remaining 1/4 cup butter with sugar until light and fluffy.
5. Beat in eggs, vanilla and carrots.
6. Combine dry ingredients in a separate bowl.
7. Beat 1/3 of the dry ingredients into the creamed butter and sugar.
8. Beat in half of reserved pineapple juice till blended.
9. Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
10. Beat in remaining third of dry ingredients.
11. Fold in remaining 1/2 cup raisins.
12. Pour batter over pineapple in ovenproof skillet.
13. Bake in 350 oven 40-45 minutes.
14. Let stand 5 minutes before inverting on serving plate.
Title: Fruit Crumble
Ingredients:
- 18 butter
- 1 oats
- 2 1/2
- 1/2
- 16 -20
Instructions:
1. Preheat to 375.
2. Mix cake mix, butter, oats and nuts.
3. Press 3/4 of oat mixture in 9 x 13 pan.
4. Spread fruit on oat mixture.
5. Sprinkle remaining oat mixture on top of fruit.
6. Bake for 30 minutes or until lightly browned.
7. Cut into bars -- serve plain, topped with ice cream, dairy whip or whatever -- .
Title: Hot Fudge Sundae Cake
Ingredients:
- 1/2 water
- 1/4 butter
- 1 flour
- 3/4 sugar
- 3 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1/4 buttermilk
- 1/4 vanilla
- 1/2 egg
- 1 maraschino cherry
- 1
Instructions:
1. Heat oven to 350°.
2. Spray 9" square pan with nonstick cooking spray and set aside.
3. In a small saucepan, heat water and butter until butter melts and set aside.
4. Lightly spoon flour into measuring cup and level off.
5. In large bowl, combine flour, sugar, cocoa, baking soda, salt and cinnamon and mix well.
6. Add water mixture, buttermilk, vanilla and egg.
7. Beat at low speed until moistened, then beat 2 minutes at medium speed.
8. Pour into prepared pan and bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Meanwhile, heat fudge sauce as directed on container and spread on hot cake.
10. Return to oven and bake an additional 10 minutes. Cool 10-15 minutes and serve warm.
11. Just before serving, cut into individual pieces and top each with whipped cream and a maraschino cherry.
Title: Orange Crunch Cake
Ingredients:
- 1 graham cracker crumbs
- 1/2 light brown sugar
- 1/2 unsalted butter
- 1/2 flour
- 2 baking powder
- 2 1/2 kosher salt
- 1 sugar
- 1 1/2 canola oil
- 1/2 vanilla extract
- 1/2 eggs
- 1/3 orange zest
- 1 cream cheese
- 3 unsalted butter
- 2 powdered sugar
- 8 vanilla extract
- 1/2 orange zest
- 3
- 1
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
3. Lightly grease and flour two 9 inch round baking pans. Line both pans with wax paper or parchment. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
4. Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
5. In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
6. Add in the eggs and mix to combine.
7. Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
8. Divide the batter between the two pans and spread the batter on top of the crumb topping.
9. Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
10. Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don’t worry. Just take it off the pans and press it back onto the cakes.
11. *Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
12. To make the cream cheese frosting:
13. Sift 3 cups of powdered sugar and set aside.
14. In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
15. Add in the orange zest, vanilla extract and orange juice. Mix.
16. Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
17. At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
18. Take one of the cakes and place it crumb side up.
19. Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
20. Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
21. Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
22. Enjoy!