TASK DEFINITION: In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
PROBLEM: Preheat oven to 325F. Line 2 rimmed baking trays with parchment paper.,______,Combine bloomed gelatin with 1/4 cup sour cream and gently heat until melted. Combine with remaining sour cream. Set aside.,Whip cream and remaining sugar to medium-stiff peaks. Fold into sour cream. Spread over baking tray with cranberry and peach. Smooth surface then place almond rectangles on top. Chill for 4 hours. Cut into slices to serve.

SOLUTION: Beat butter, 1 cup sugar, a pinch of salt, vanilla extract, flour and egg until combined. Distribute between prepared pans and press down with the back of a spoon to create a solid base. Spread cranberry sauce over 1 base, top with peach slices and 1/2 the sliced almonds. Top the second base with remaining sliced almonds. Bake for 30-40 mins. While still in pans, cut almond covered base into 16 pieces. Let cool in pans.

PROBLEM: ______,Remove from heat and add chips and Marshmallow Creme (to taste).,Also add peanut butter at this time if you used butterscotch chips.,Pour into buttered 9 x 13-inch pan and let set.

SOLUTION: Bring sugar, Milnot and oleo for 5 minutes, stirring constantly.

PROBLEM: Preheat oven to 375 degrees (200 C.).,Wash angel food tube pan in hot soapy water to ensure it is totally grease free.,Let dry completely.,Sift flour and 3/4 cup (175 ml) confectioners' sugar together three times; set aside.,In mixing bowl, beat egg whites and salt on high speed until foamy.,Add cream of tartar, 1 tsp (5 ml) vanilla, and almond flavoring; beat until soft peaks form.,Peaks should be soft enough so they bend over slightly at the tips.,Gradually add 1 cup (225 ml) white sugar, continuing to beat until stiff peaks form.,Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites.,Repeat using 1/4 of the flour mixture each time.,Pour batter into clean tube pan.,Gently cut through batter with knife to remove air pockets.,Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean.,Invert pan onto a wire rack to cool for 1 hour.,Beat 2 cups (475 ml) confectioners' sugar, butter, cream, and 1 tsp (5 ml) vanilla together until smooth.,Add more cream or confectioners' sugar as needed.,______

SOLUTION:
Frost the cooled cake.