lumicero/recipes-ing2inst huggingface dataset:
Title: "steel Magnolias Cuppa Cake"
Ingredients:
- 1 self rising flour
- 1 white sugar
- 1
Instructions:
1. Mix ingredients and bake in 8" square pan at 350 degrees until golden brown and bubbly.
2. Serve with whipped cream or vanilla ice cream.
Title: Easy Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1 whole wheat flour
- 1/4 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 ground ginger
- 1 brown sugar
- 1 quick oats
- 1/4 egg
- 2 canola oil
- 1 milk
- 1/2 raisins
- 1 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease cookie sheet.
3. Combine flour, baking powder, salt, cinnamon, and ginger in a mixing bowl.
4. Add in brown sugar, quick oats, and any optional ingredients desired.
5. Stir together in small mixing bowl the egg, oil and milk.
6. Add egg mixture to dry ingredients.
7. Stir well, adding 1-2 teaspoons of milk if needed.
8. Drop by rounded teaspoonful on baking sheet.
9. Bake for 8-11 minutes until just brown around edges.
10. Cool on rack.
Title: Apple Cobbler
Ingredients:
- 8 apples
- 1/4 sugar
- 1/4 cinnamon
- 1 lemon
- 1/4 butter
- 1 flour
- 1 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
Instructions:
1. Preheat oven to 400 degrees F.
2. Mix apples, sugar, spice and lemon together.
3. Heat through (either in the microwave or in a sauce pan) until bubbly.
4. Stir often.
5. Cobblers mixture:
6. Sift all dry ingredients.
7. Cut in butter until mixture resembles course crumbs.
8. Mix milk and beaten egg.
9. Add all at once to dry ingredients.
10. Stir just to moisten.
11. Drop spoonsful of cobbler topping over hot sweetened fruit mixture.
12. Bake for 20 minutes or until crust is browned.
13. Serve warm with vanilla ice cream or heavy cream.
Title: Puff Corn Caramel Balls
Ingredients:
- 20 butter
- 3/4 marshmallows
- 1/3
- 12
Instructions:
1. Over medium heat, melt the caramels, add butter and oil, mix.
2. Add the marshmellows.
3. When everything is melted, pour over the puff corn (found in potato chip isle).
4. Form into balls and wrap in plastic wrap.
5. Most of the time, I melt the mixture in the microwave, instead of using stove top. Can also put in a 13 x 9 cake pan, instead of making individual balls.
Title: Orange Dried-Fruit Fruitcake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 butter
- 3/4 brown sugar
- 2 eggs
- 1 light corn syrup
- 1/2 vanilla
- 2 dried tart cherries
- 1 raisins
- 3/4 pitted dates
- 1/2 pecans
- 1/2 walnuts
- 1/2 brandy
- 1/4 sugar
Instructions:
1. Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
2. Combine flour, baking powder, and baking soda; set aside.
3. In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
4. Add the brown sugar; beat until mixture is combined.
5. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
6. Combine orange peel, juice, corn syrup, and vanilla.
7. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
8. Combine fruits and nuts and fold into batter, spread into prepared pan.
9. Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
10. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
11. Cool cake in tube pan on wire rack 10 minutes.
12. Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
13. Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
14. Wrap in foil.
15. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
16. If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
Title: Marie-Louise's Award Black Forest Cake
Ingredients:
- 8 sugar
- 8 warm water
- 6 cake flour
- 1 kirsch
- 5 chocolate
- 3 maraschino cherry
- 1 1/2
- 1
- 1 1/2
- 2
Instructions:
1. Sift the cocoa and the flour together and set aside.
2. Mix the egg yolks and the sugar together and the mixture becomes light in colour.
3. Add the warm water and mix well with an electric beater for about 5 minutes.
4. Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
5. Then, gently fold in the almonds.
6. Beat the egg whites until they hold stiff peaks.
7. Fold the egg whites into the batter.
8. Butter and flour generously a 10 inch springform mould.
9. Pour the batter into the mould.
10. Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
11. Remove the cake from the oven and let it cool for 5 minutes.
12. Unmold and let it cool for an additional 5 minutes.
13. Cut the cake into 3 layers lengthwise.
14. Spread some cherries and a layer of whipped cream on the bottom cake layer.
15. Top with the second layer.
16. Cover this layer with some cherries and cover with whipped cream.
17. Add the third and top layer of cake.
18. Garnish with the remaining whipped cream.
19. Sprinkle with the grated chocolate and top with the maraschino cherries.
Title: Virtually Fat Free, All Natural Clementine Cake
Ingredients:
- 1 plain fat-free yogurt
- 2 Splenda granular
- 1/3 sugar
- 1 nonfat milk
- 2 clementines
- 1/4 baking powder
- 3
Instructions:
1. Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated.
2. Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal. The yield of the Kashi should be enough so you can use about 3/4 cup of this.
3. After boiling, let clementines cool. Cut them in half and take out the seeds. Put them both in a food processor and blend until it is a thick pulp.
4. Add all ingredients and blend in a food processor (or by hand) until it's well blended.
5. Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
6. Bake at 375°F for 45 minutes to an hour.
7. Let sit 10 minutes before removing.
8. Note: If you have a springform pan, it works great.
Title: Refrigerator Coconut Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar
- 3 milk
- 1 1/2 Cool Whip
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
3. Prepare the cake mix using the water, oil and eggs as directed on package directions.
4. Bake in preheated oven for 25 to 35 minutes or as directed on package.
5. Test cake by inserting cake tester off center, when it comes out clean cake is done.
6. Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
7. With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
8. Cover and refrigerate until serving time.
9. At serving time spread with cool whip and sprinkle with lightly toasted coconut.
Title: Sweet Potato Pie
Ingredients:
- 1 sweet potatoes
- 1 eggs
- 2 white sugar
- 1 nutmeg
- 3/4 cinnamon
- 3/4 brown sugar
- 1 flour
- 2 butter
- 1/2 milk
- 1/2 light corn syrup
- 3 vanilla extract
- 1/2 honey
- 1
Instructions:
1. Preheat oven to 375 degrees. Pull out pie shell and let thaw.
2. Mash sweet potatoes in a large bowl. Put the 2 beaten eggs in the potato mixture & mix until well blended.
3. In a separate bowl, mix together white sugar, nutmeg, cinnamon, brown sugar, & flour. Pour into the potato mixture & blend. Add in milk & mix until well blended.
4. In a separate bowl, blend together melted butter, corn syrup, vanilla, & honey. Add to the potato mixture & blend.
5. Pour potato mixture in pie shell. Bake in oven for 50 minutes, or until set.
Title: Billy's Vanilla Buttercream
Ingredients:
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 1/2 milk
- 1 pure vanilla extract
Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
3. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Title: Blueberry Crumble Tart
Ingredients:
- 1 fresh blueberries
- 2 sugar
- 2 ground hazelnuts
- 1 hazelnuts
- 1 cornstarch
- 1/4 icing sugar
- 4 granulated sugar
- 2 salt
- 1 1/4 unsalted butter
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the pastry shell, mix sugar, flour and salt in a bowl.
3. Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball.
4. Allow to refrigerate for 30 minutes.
5. On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes.
6. Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights.
7. Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked.
8. Keep the oven on a 350 degrees F.
9. For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake).
10. Place the blueberries on top.
11. In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten).
12. Spread this crunmble over the blueberries, and sprinkle generously.
13. Bake the pie for 40 minutes, until the topping is golden brown.
Title: Peach Custard Tart
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1 1/4 all-purpose flour
- 1/2 sugar
- 3 all-purpose flour
- 1/2 egg
- 1/4
- 1
- 2
Instructions:
1. Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
2. Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
3. Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
4. *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.
Title: Miller's Maple Cream Frosting
Ingredients:
- 1 water
- 1 vanilla extract
- 1 unflavored gelatin
- 2 pure maple syrup
- 1/2 cream of tartar
- 1 salt
- 1 heavy whipping cream
- 1/3
Instructions:
1. In a small bowl, combine water and vanilla.
2. Sprinkle with gelatin and let soften for 1 minute.
3. In a double boiler bring about 1 inch of water to a slight simmer.
4. In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt; set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140°F.
5. This should take approximately 3 to 5 minutes.
6. Increase mixer speed to high and continue beating for 3 minutes.
7. Remove bowl from heat.
8. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4 to 5 minutes.
9. In a chilled bowl, beat cream with electric mixer until firm peaks form; fold into meringue with rubber spatula.
10. Chill the frosting before icing cake with it.
Title: Moist & Chewy Caramel Apple Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 granulated sugar
- 2 salt
- 1 1/2 baking soda
- 1/2 baking powder
- 1 1/4 evaporated milk
- 1/3 water
- 2 eggs
- 2 apples
- 1/3 brown sugar
- 1 flaked coconut
- 1/2
- 20
Instructions:
1. Combine flour, sugar, salt, baking soda and baking powder in large bowl.
2. Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
3. Stir into dry ingredients.
4. Mix well.
5. Spread batter into greased 13 by 9 inch pan.
6. Sprinkle brown sugar then coconut and nuts over top.
7. Bake at 350 degrees for 40 to 45 minutes, or until done.
8. Cover loosely with aluminum foil if topping is becoming too brown.
9. Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
10. Cook and stir over low heat until mixture is smoothly combined.
11. Pour evenly over hot cake.
12. Cool completely before serving.
Title: Homemade Pie Crust
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 8 shortening
- butter
Instructions:
1. Sift the flour and salt into a bowl. Add the shortening. Rub it into the flour with your fingers until crumbly.
2. Sprinkle 3 tablespoons ice water over the mixture. With a fork, toss gently to mix and moisten.
3. Press the dough into a ball. If it is too dry, gradually add another tablespoon of ice water.
4. Wrap the ball of dough with plastic wrap or waxed paper and chill for at least 30 minutes.
Title: Pumpkin Spice Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 pumpkin pie spice
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1/2 canola oil
- 1/2 nonfat milk
- 1 pumpkin puree
- 2 vanilla extract
- 3/4 confectioners' sugar
- 1 1/2 lemon juice
Instructions:
1. Preheat oven to 375°F; spray Bundt pan with nonstick spray and lightly dust with flour.
2. In large bowl, combine flour, Splenda, pumpkin pie spice, baking powder and salt.
3. In another bowl, combine eggs, oil, milk, pumpkin and vanilla. Add egg mix to flour mix; stir until just blended.
4. Pour batter into pan and bake until toothpick inserted in center comes out clean, about 55-60 minutes. Cool in pan for 15 minutes; remove from pan and cool 30 minutes.
5. In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm cake and serve. OR cool the cake completely on a rack and drizzle with glaze just before serving.
Title: Biscuits/Cookies for the Masses
Ingredients:
- 500 butter
- 1 1/4 caster sugar
- 400 sweetened condensed milk
- 5 self raising flour
- 250 chocolate chips
- 500 chocolate chips
Instructions:
1. Preheat oven to 180 C.
2. Grease and line 4 baking trays.
3. In a very large bowl cream butter , sugar and milk using electric mixer.
4. Beat till texture is light and creamy.
5. Add sifted flour and all choc chips.
6. Mix till well combined.
7. Using 1 tblsp mixture, roll into balls.
8. Place on prepared trays, flatten with a fork.leave room for spreading.
9. Bake 16 minutes till light golden.
10. Allow to stand 5 mins before moving to wire racks.
11. These store and freeze well.
Title: Easy Banana Cake
Ingredients:
- 18 1/4 baking soda
- 1/8 water
- 3/4 eggs
- 1/3
- 2
- 1
- 1/3
Instructions:
1. Stir baking soda into mix before adding liquid.
2. Add water, eggs and mashed bananas.
3. Mix at medium speed until blended, then on high for two minutes.
4. Fold in nuts if desired.
5. Pour into 9 x 13 greased cake pan.
6. Bake at 350 deg. for 34 - 38 minutes.
Title: Almond Macaroons
Ingredients:
- 2 icing sugar
- 140 cinnamon
- 250
- 2
Instructions:
1. Preheat oven to 300°F.
2. Grease a baking sheet, line with waxed paper and grease again.
3. Beat egg whites until they form soft peaks.
4. Gradually add the icing sugar, beating until the mixture forms stiff peaks.
5. Mix together the almonds and cinnamon.
6. Gently fold into the egg mixture.
7. Spoon mixture into a decorating bag fitted with a large, round icing tube.
8. Pipe small amounts onto the prepared baking sheet.
9. Bake for 20 to 25 minutes or until dry.
10. Cool.
11. Store in airtight container to mellow for about 1 week before serving.
Title: Galactic Chocolate Donuts
Ingredients:
- 2 cake flour
- 1 sugar
- 1 1/2 baking powder
- 2 salt
- 1 buttermilk
- 3/4 eggs
- 2 butter
- 2 vanilla
- 1 powdered sugar
- 2 milk
- 4 coconut oil
- 2
Instructions:
1. For the donuts, heat oven to 375°F Grease and flour pan. Sift together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
2. Stir in buttermilk, eggs, butter and vanilla; beat until just combined.
3. Fill each well of a donut pan 2/3 full and bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
4. Bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
5. Cool 5 minutes in pan; invert onto cooling rack and cool completely.
6. While the donuts cools, prepare the glaze. Mix powdered sugar, milk and coconut oil in a bowl until it reaches a smooth consistency.
7. Pour approximately ½ cup of the mixture into a small bowl. Add purple and blue food coloring drops into the bowl.
8. Gently mix, making marble-looking pattern using a small stick or skewer.
9. Dip top of the donut into the glaze, gently lift and remove.
10. Sprinkled glazed donuts with edible glitter.
11. Repeat steps 7 through 10 until all the donuts are glazed.
Title: Almond Flour Chocolate Chip Cookies
Ingredients:
- 1 1/2 ground flax seeds
- 2 baking soda
- 1/4 sea salt
- 1/4 coconut oil
- 2 vanilla
- 1/2 honey
- 3 water
- 1 egg
- 1 pecans
- 1/2
- 1/4
Instructions:
1. Preheat Oven 325F degrees.
2. Combine Almond Flour, Flax Seed,baking soda, sea salt and mix well.
3. In separate bowl, combine coconut oil, vanilla, honey and egg mix well.
4. Add wet mixture to dry mixture and mix well until a uniform batter is achieved, then stir in chocolate chips.
5. Using a tablespoon drop onto cookie or baking stone.
6. Bake on 325F for 15 - 20 minutes or until edges are golden brown.
7. Allow cookies to cool on pan for a 5 minutes, then place on wax paper.
Title: Maple Rice Cake
Ingredients:
- 1 arborio rice
- 1/2 maple syrup
- 3 1/2 unsalted butter
- 2 orange zest
- 1 vanilla extract
- 8
Instructions:
1. Place rice in a strainer and rinse under running water. Drain well and place in a large ovenproof terrine. Add maple syrup, butter, vanilla and orange zest.
2. Heat milk to boiling and pour into terrine, mix well.
3. Place terrine in the oven preheated to 180°C (350°F) and bake for 3 hours. A dark, shiny brown crust will form on the cake’s surface. Let cool.
4. To serve, remove crust, and serve each portion with a ladle (the content is very soft and smooth). Serve in individual bowls and garnish with small chunks of crust and a drizzle of maple syrup.
Title: Healthy Pina Colada Cake
Ingredients:
- 1 instant vanilla pudding
- 1 coconut
- 1
- 8
- 1/2
Instructions:
1. Heat oven to 350°F Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix, pudding and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Title: Chocolate-Amaretto Layer Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 amaretto liqueur
- 1/2 unsalted butter
- 12 sour cream
- 3/4 powdered sugar
- 3
- 1/4
- 2/3
- 1
Instructions:
1. Preheat oven to 350°F
2. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
3. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
4. Mix in 1 cup chocolate chips.
5. Divide batter among prepared pans.
6. Bake cakes until tester inserted into center comes out clean, about 15 minutes.
7. Cool cakes in pans 10 minutes.
8. Run knife around pan sides.
9. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
10. Combine butter and cream in medium saucepan.
11. Stir over medium-low heat until butter melts and mixture comes to simmer.
12. Remove from heat.
13. Add remaining 2 cups chocolate chips and whisk until melted.
14. Mix in remaining 3 tablespoons amaretto.
15. Cool until barely lukewarm, about 5 minutes.
16. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
17. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
18. Place 1 cake layer on platter; spread 1/3 cup frosting over; top with second cake layer; spread 1/3 cup frosting over; top with third cake layer; spread remaining frosting over top and sides of cake.
19. Press nuts around bottom 2 inches of cake.
20. Chill 2 hours.
21. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
22. **Cook time does not include cooling time or chill time.
Title: Hummingbird Hole-Punch Cake
Ingredients:
- 1 pecans
- 1 pudding mix
- 1 crushed pineapple
- 2 pecans
- 1
Instructions:
1. Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.
2. In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
3. Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
4. Let cool in pan for 10 minutes.
5. Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
6. In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
7. Stir in pineapple; pour mixture evenly over cake.
8. Cover and refrigerate for at least 4 hours or up to 3 days.
9. Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
10. Store in the refrigerator.
Title: Almond Anise Biscotti
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 2 vanilla extract
- 1 unbleached all-purpose flour
- 2 salt
- 1/4 baking powder
- 1
- 1/2
Instructions:
1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
2. Add vanilla and anise seeds and beat until combined.
3. Mix in almonds, coarsely chopped.
4. Stir in combined flour, salt and baking powder.
5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
6. Flatten the log until about 2-inches thick.
7. Bake the log for 25 minutes in a 350°F preheated oven.
8. Cool for 10 minutes.
9. Using a serrated knife, cut into 1-inch thick slices.
10. Bake slices in a 325°F oven for 15 minutes.
11. Transfer to wire rack and let cool.
12. Store in an airtight container at room temperature for up to 2 weeks.
Title: Apricot Nectar Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/2
- 3/4
- 1
Instructions:
1. Mix all ingredients with spoon until smooth.
2. Bake at 350 degrees for 1 hour in a greased Bundt pan.
3. Make a glaze with ReaLemon juice and powdered sugar and pour on cake while hot.
4. NOTE: No specific amounts were given to me for the glaze- I usually start with about 1°C.