lumicero/recipes-ing2inst huggingface dataset:
Title: Little Icky Sticky Puddings with Caramel Sauce
Ingredients:
- 170 dates
- 300 water
- 1 bicarbonate of soda
- 170 caster sugar
- 60 butter
- 2 eggs
- 170 self raising flour
- 1/2 vanilla extract
- 200 vanilla essence
- 1/2 brown sugar
- 130 heavy cream
- 1/2 butter
- vanilla extract
- vanilla essence
Instructions:
1. Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
2. Remove saucepan from the heat and stir in the bicarbonate of soda.
3. Now, allow the date mixture to cool while you prepare the other ingredients.
4. Set the oven to 180C (350F).
5. Grease a muffin tin (I use one that makes 12 muffins) very well.
6. In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
7. Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
8. Add vanilla and mix briefly to combine.
9. Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
10. When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
11. A light hand in mixing at this stage will ensure light puddings.
12. Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
13. Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
14. Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
15. When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
16. (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
17. TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
18. Reduce heat and simmer for 2 minutes.
19. Serve over warm puddings.
Title: Chocolate Covered Dipped Strawberries
Ingredients:
- 1 fresh strawberries
- 1/2 shortening
- 1/2 white chocolate wafers
- 1/2 coconut
Instructions:
1. Wash strawberries and allow to dry completely.
2. Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
3. Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
4. Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
5. Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
6. Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
7. Place in foil cups if desired.
8. Serve that day or place in the refrigerator for storage for a day or two.
Title: Fantastic Fruit Salad
Ingredients:
- 1 Cool Whip
- 1 pineapple
- 2 mandarin oranges
- 1 cottage cheese
- 1 miniature marshmallow
- 1 walnuts
- 1 maraschino cherry
Instructions:
1. Drain all fruit.
2. Mix all together.
3. Let chill one hour.
Title: Chocolate Coconut Balls
Ingredients:
- 1/2 butter
- 2 margarine
- 1 icing sugar
- 1 milk
- 1 heavy cream
- 1 vanilla extract
- 1/2 coconut
- 5 chocolate chips
- 12
Instructions:
1. Cream butter, icing sugar, milk and extracts well. Mix in tin cream. Add coconut.
2. Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours).
3. Melt chocolate chips.
4. Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set.
5. These are great refrigerated or frozen.
Title: Double Chocolate Mini Brownies - Company's Coming
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1/4 white sugar
- 1 butter
- 1/3 eggs
- 2
- 3/4 - 1
Instructions:
1. Preheat oven to 350°F.
2. Greased and flour 24 mini-muffin cups.
3. Combine first 3 ingredients in small bowl.
4. Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips.
5. Fill muffin cups 3/4 full.
6. Sprinkle with toffee bits if using.
7. Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.
Title: White Chocolate Lemon Cookies
Ingredients:
- 7 white chocolate
- 1/2 all-purpose flour
- 2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1 sugar
- 1/2 light brown sugar
- 1/2 eggs
- 2 lemon zest
- 1 vanilla extract
- 1/2
Instructions:
1. Make the dough: add white chocolate to the bowl of a food processor; pulse until it is in small pieces.
2. Add in the almonds; process for a few seconds more, until the chocolate is finely chopped and the almonds are broken up; set aside.
3. In a bowl, gently whisk the flour, baking soda, and salt; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy.
5. Gradually add the sugars and beat until light and fluffy, about 2 minutes.
6. Add the eggs in one at a time, beating well after each addition and scraping down sides of bowl as needed.
7. Beat in the lemon zest and vanilla extract.
8. At low speed, add the white chocolate-almond mixture and mix just for a few seconds.
9. Add the flour mixture in three batches, mixing just until combined.
10. Scrape the dough out onto a large piece of plastic wrap and shape it into a rough dish (the dough will be quite sticky).
11. Wrap the dough in the plastic wrap and refrigerate for 1 ½ hours or until firm enough to shape.
12. Divide the dough in half; on a floured work surface, shape each piece into a 12-inch log about 1 ¼ inches in diameter.
13. Wrap each log in plastic wrap and refrigerate at least 2 hours until firm.
14. Slice and Bake: position oven rack in the center of oven; preheat oven to 350°; line two baking sheets with parchment paper.
15. Unwrap one of the logs; slice the log into 3/16 inch thick rounds, slicing only enough cookies to fit on one of the prepared baking sheets, and arrange them 1 inch apart on the baking sheet.
16. Bake for 11-13 minutes, until the edges just start to turn lightly golden.
17. Transfer the cookies to wire cooling racks and cool completely; repeat with remaining dough.
Title: Cocoa Powder Brownies
Ingredients:
- 1 1/8 unsalted butter
- 2 1/4 sugar
- 5 eggs
- 1/2 vanilla extract
- 3/4 all-purpose flour
- 1 all-purpose flour
- 3/4 cocoa powder
- 1 cocoa powder
- 1/2 salt
- 1/2
- 3/4
Instructions:
1. preheat oven to 350.
2. Line a 9 x 13 baking pan with parchment paper, and spray with cooking spray.
3. Melt the butter and sugar in a saucepan over low heat. Let it cool slightly then transfer to a mixing bowl.
4. Add the vanilla and then gradually add the eggs while mixing thoroughly.
5. Sift the dry ingredients together then add to the butter and egg mixture stirring in gently only until all ingredients are wet.
6. Stir in the chocolate chips and nuts (if using).
7. Pour batter into the prepared pan, and bake for about 35 minutes.
8. Don't over bake!
9. Let cool in the pan then turn out, and remove the parchment paper.
10. Cut into 12 pieces.
Title: Cats' Tongues
Ingredients:
- 2/3 all-purpose flour
- 1 2/3 confectioners' sugar
- 1 ground ginger
- 1/8 salt
- 2 heavy cream
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Sift the flour, confectioners' sugar, ginger, and salt together into a bowl. Whip the egg whites in one bowl and the cream in another, just until both are frothy. Pour the egg whites over the sifted ingredients, and stir until well blended. Pour in the heavy cream, and stir until just blended.
3. Drop 1 level teaspoon of the batter onto a well-buttered cookie sheet. Draw the dull blade side of a butter knife downward through ewach teaspoon of batter until you form a cookie that is approximately 2 1/2 inches long and tapered to a fine point on one end. Repeat with remaining batter, leaving 1 1/2 inches betweeen cookies.
4. Bake in preheated oven for 5-8 minutes, until the edge of cookies begin to brown. Remove from oven and allow to cool for 1-2 minutes, then lift cookies from sheet and place on a wire rack to cool. Store cooled cookies in an airtight container for up to 4 days.
Title: Cochon's Spice Fig Cake
Ingredients:
- 4 eggs
- 1 sugar
- 2 flour
- 2 1/2 baking soda
- 2 baking powder
- 2 cinnamon
- 1 nutmeg
- 1 salt
- 1/4 pecan pieces
- 1 cream cheese
- 1 butter
- 8 powdered sugar
- 1 vanilla extract
- 2 pecan halves
- 1
- 12
Instructions:
1. Preheat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray and line bottoms with parchment.
2. Mix eggs, oil, and sugar in the bowl of an electric mixer. Sift all dry ingredients together and add to egg mixture. Beat until just well-mixed. With a spatula, thoroughly stir in preserves and pecans.
3. Spray two cake pans with nonstick spray and line bottoms with parchment. Split batter evenly between pans. Bake about 45 minutes, or until a skewer or toothpick inserted in the middle comes out clean.
4. Place pans on cooling rack for 5 minutes, then flip them out of the pan and let cool the rest of the way.
5. To make frosting: Beat cream cheese first, then add butter. Mix thoroughly. Scrape down sides. Add powdered sugar gradually. When it's partially incorporated, turn mixer on medium speed and whip until light, about 3 minutes. Stir in vanilla.
6. To ice the cakes: Put 1 cup frosting between the layers and spread evenly. With a long, flat spatula, use the remaining frosting to ice the sides, then the top. To smooth the icing, run the spatula under hot water for a second, and run it along the icing. This will take away any uneven spots.
7. Mark the top of the cake into 12 even pieces, then put a pecan on the top edge of each piece.
Title: Wine Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 wine
- 3/4 nutmeg
- 3/4
- 1
Instructions:
1. Beat all ingredients together for five minutes.
2. Bake in bundt pan at 350 for 45 minutes.
3. Sprinkle with powdered sugar while warm.
Title: Low Fat Chocolate Layer Cake
Ingredients:
- 1 1/2 flour
- 1 cocoa powder
- 2 baking powder
- 1 baking soda
- 1 1/3 granulated sugar
- 1 1/4 fat-free buttermilk
- 3/4 prune puree
- 4 prune baby food
- 1 vanilla
- 1/2 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350.
2. Spray two 9-inch cake pans with nonstick spray.
3. In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
4. In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
5. Pour wet ingredients into dry and mix until just combined.
6. Divide the batter evenly between the two cake pans.
7. Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
8. Cool in the pans on a wire rack for 5-10 minutes.
9. Turn cakes out onto racks and cool completely.
10. Slice the rounded top off of one of the cakes to create a flat surface.
11. Spread the flat surface with the raspberry jam.
12. Place the other cake on top.
13. Sift confectioners sugar liberally over the top.
Title: Caramel Oatmeal Baked Apple
Ingredients:
- 4 baking apples
- 1/2 cinnamon
- 1/8 nutmeg
- 1/2 oats
- 1/4 raisins
- 2 butter
- 1/2
Instructions:
1. Heat oven to 400 degrees.
2. Spray an 8x8 inch baking pan with no-stick spray.
3. Core apples and cut a thin slice off bottom to stabilize in prepared pan, if needed.
4. Combine cinnamon, nutmeg, oats, raisins and butter in a small bowl and mix well.
5. Stuff apples with mixture and cover the pan with foil.
6. Bake for 45-50 minutes or until apples are tender.
7. Drizzle apple with caramel topping.
8. Serve warm.
Title: Chocolate Fruit Kebabs (Diabetic)
Ingredients:
- 100 seedless grapes
- 1 banana
- 100 strawberries
- 1 mango
- 25 dark chocolate
Instructions:
1. Tread the grapes, banana, strawberries and mango onto 4 bamboo skewers and put the skewers on a baking paper lined tray.
2. Put the chocolate in a heatproof bowl over simmering water, do not let the base of the bowl touch the water and stir over low heat until the chocolate has melted or alternatively melt in the microwave.
3. Use a fork to drizzle the chocolate over the kebabs.
4. Place the tray into the freezer for 10 minutes or until the chocolate has set and then transfer to an airtight container and refrigerate until ready to eat.
Title: Almond Chocolate Biscuits
Ingredients:
- 1 sugar
- 1/2 bittersweet chocolate
- 2
Instructions:
1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.
Title: Cinn-A-Spiced Creme Brulee
Ingredients:
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 kosher salt
- 4 heavy cream
- 1 vanilla bean
- 6 sugar
- 3/4
Instructions:
1. Special equipment:
2. Six 8-ounce ramekins; a kitchen torch (optional).
3. For Kelsey's cinn-a-spice blend:
4. Combine the cinnamon, ginger, nutmeg and salt in a small bowl and mix well.
5. For the creme brulee:
6. Preheat the oven to 325 degrees F.
7. Pour the cream into a heavy-bottomed medium saucepan over medium-high heat. Split and scrape the vanilla bean into the cream and add the cinna-a-spice blend. Bring to a boil, cover and remove from heat. Allow the vanilla bean and spices to steep in the cream for 10 minutes.
8. In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until pale yellow. Remove the vanilla bean from the spiced cream and whisk the spiced cream into the egg mixture slowly until fully combined.
9. Evenly divide the mixture among six 8-ounce ramekins. Carefully transfer the ramekins to a 9- by13-inch baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake until the custard is set, yet slightly loose in the center, 50 to 55 minutes. Remove from the oven and refrigerate until firm, at least 2 hours.
10. Top each custard with 1 to 2 teaspoons sugar. Using a kitchen blowtorch or the broiler, caramelize the sugar evenly just before serving.
11. Disclaimer:
12. Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
Title: Banana Layer Cake With Cream Cheese Frosting
Ingredients:
- 2 1/4 cake flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 salt
- 1 banana
- 1/4 buttermilk
- 1 vanilla extract
- 1 1/2 unsalted butter
- 1 1/3 sugar
- 2 eggs
- 2 cream cheese
- 1 1/2 powdered sugar
- 2 bananas
Instructions:
1. Preheat oven to 350°F
2. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour.
3. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
4. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
5. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
6. Add eggs 1 at a time, beating to blend after each addition.
7. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
8. Divide batter equally among prepared pans.
9. Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes.
10. Cool cakes in pans on racks 10 minutes.
11. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
12. Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy.
13. Beat in remaining 1 tablespoon vanilla and pinch of salt.
14. Gradually beat in powdered sugar.
15. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
16. Place 1 cake layer on platter.
17. Spread 1/2 cup frosting over top.
18. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
19. Place second cake layer on work surface.
20. Spread 1/4 cup frosting over top.
21. Place cake layer, frosting side down, atop bananas.
22. Spread 1/2 cup frosting over top.
23. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge.
24. Place third cake layer on work surface.
25. Spread 1/4 cup frosting over top.
26. Place cake layer, frosting side down, atop bananas.
27. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead.
28. Cover and chill.
29. Let stand 1 hour at room temperature before serving.).
Title: Cenci
Ingredients:
- 1 1/4 flour
- 1/2 baking powder
- 1 salt
- 2 confectioners' sugar
- 1 egg
- 1 1/2 rum
- confectioners' sugar
Instructions:
1. Sift flour, baking powder and salt into a bowl, then stir in the sugar. Add the egg, and stir with a fork until it is evenly mixed with the flour. Gradually add the rum and continue mixing until the dough draws together.
2. Knead the dough on a lightly floured surface until it is smooth. Divide the dough into quarters.
3. Roll each dough piece out to a 6x3-inch rectangle, and trim to make them straight. Cut each rectangle lengthwise into six strips 1/2-inch wide. Tie each strip into a simple knot.
4. Heat the oil in a deep-fry fryer to a temperature of 375°F Deep-fry the knots in batches for 1-2 minutes, or until crisp and lightly golden brown. Transfer to a paper towel.
5. Serve warm, dusted with confectioner's sugar.
Title: Zuppa Inglese
Ingredients:
- 3 rum
- 3 Creme de Cacao
- 1 sugar
- 3 sugar
- 4 vanilla
- 5 fresh lemon rind
- 1 1/2 sugar
- 1 1/4 flour
- 1 fresh lemon rind
- 1/2 vanilla
- 5 milk
- 3 butter
- 3 flour
- 1/2
- 2
- 1
- 2
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, beat egg yolks and sugar until lemon colored.
3. Add flour a little at a time, mixing well.
4. Add vanilla and lemon rind, mix well.
5. In a large bowl, beat egg whites until stiff but not dry.
6. Fold egg whites into cake mixture.
7. Pour cake batter into prepared pan.
8. Bake at 375°F for about 40 minutes.
9. Cake should be a golden brown and spring back when lightly touched.
10. Remove cake from oven, turn cake onto a rack to cool.
11. ---Pasticciera Cream----.
12. In a 1 quart sauce pan, combine the sugar, egg yolks, flour, lemon rind, and vanilla and mix together well.
13. In a second sauce pan, scald milk.
14. Pour scalded milk over the egg yolk mixture, beating constantly with a rotary beater.
15. Cook egg/milk mixture on low heat, stirring constantly with a wooden spoon, until mixture reaches the boiling point.
16. Cook 4 minutes longer, stirring constantly.
17. Remove from heat, add butter and mix well.
18. Pour cream into a bowl and let cool, stir it occasionally to prevent a skin from forming over the top.
19. --Fora Chocolate Pasticciera Cream---.
20. Follow above recipe for pasticciera cream, omitting lemon rind.
21. Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well.
22. Cool as in above directions.
23. ---ZuppaInglese-----.
24. Cut sponge cake into half inch slices.
25. Sprinkle half the slices with rum, and the other half with creme de cacao.
26. Spread the bottom of a 10 inch oven proof dish with a little of the pasticciera cream.
27. Place 2 layers of the rum soaked cake slices on top of the cream.
28. Pour remaining pasticcera cream over the cake slices.
29. Sprinkle the candied fruit over the cream layer.
30. Cover the cream/candied fruit layer with 2 layers of the creme de cacao soaked cake slices.
31. In a medium sized bowl, beat egg whites until stiff.
32. Add sugar to beaten whites, and beat again (to dissolve sugar).
33. Pile the beaten egg whites on top of the cake.
34. Bake in a slow (300°F) oven for 20 minutes.
35. Cool before serving.
36. Refrigerate any leftovers.
Title: Lisa's White Chocolate Strawberry Mousse Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 1 1/2 vanilla
- 4 white chocolate
- 5 white chocolate
- 5 fresh strawberries
- 1 heavy whipping cream
- 1/4 white chocolate
- 1/2 all-purpose flour
- 2 milk
- 5 butter
- 2 1/2 powdered sugar
- 1 vanilla
- 1 fresh strawberries
- 1 white chocolate
- 1 1/2
- 3
Instructions:
1. For the Cake: Preheat oven to 350°F.
2. Grease and flour 2 round 8" pans.
3. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
4. Then, beat on high speed for about 2 minutes.
5. Add egg whites; beat on high speed 2 minutes longer.
6. Fold in white chocolate.
7. Pour into pans.
8. Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
9. Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
10. For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
11. Puree fresh strawberries.
12. Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
13. Remove from heat, and allow to cool slightly.
14. Fold into melted chocolate.
15. Allow the strawberry chocolate mixture to cool until tepid.
16. Then gently fold in whipped cream, followed by gently folding in egg whites.
17. Cover and refrigerate 8 hours.
18. For the Icing: In a medium saucepan, combine melted chocolate and flour.
19. Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
20. Cool completely.
21. In a large mixing bowl, cream together sugar, butter and vanilla.
22. Beat until light and fluffy.
23. Gradually add completely cooled chocolate mixture.
24. Beat until well blended, but DO NOT over beat, or it will become runny.
25. To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
26. Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
27. After the mousse is between the layers, put the cake in the freezer.
28. In the meantime, melt the 3 ounces of chocolate.
29. Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
30. Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
31. Take the cake out of the freezer, and place the pan of strawberries in the freezer.
32. Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
33. Once the cake is completely iced, take the strawberries out of the freezer.
34. Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
35. Use five strawberries to form a "flower" in the middle of the cake, if desired.