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1 pkg. Cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. Lemon juice
1/4 tsp. Almond abstract
2 c. Strawberries, sliced
1 Sm. Container of Cool Whip
1 angel food cake

Combine first 4 ingredients and set aside.  Slice top 1/4 off of cake and set aside.  Carve tunnel out
of remaining cake and break into small chunks.  Mix chunks of cake, strawberries and Cool Whip
into cream cheese mixture.  Fill tunnelled cake with mixture and replace lid on cake.  Extra mixture
can be placed in centre hole.  

1/3 c. Cornstarch
1/3 c. Sugar
2 c. Milk
1 egg yolk
1 or 2 tsp. Vanilla
1/2 lb. Butter
1 c. Powdered sugar

Mix the cornstarch and sugar.  Add milk and egg yolk.  Cook until thick, stirring constantly.  Add
vanilla.  Cool until COLD.  Cream the butter and powdered sugar.  Add cold custard.  Beat 20

5 eggs
1/2 c. Cold water
1 1/2 c. Sugar
1/4 tsp. Salt
1/2 tsp. Baking powder
1 1/2 c. Cake flour
1 tsp. Vanilla
3/4 tsp. Cream of tartar

Beat egg whites until bubbly.  Add cream of tartar and beat until stiff.  Set aside while you beat the
egg yolks with cold water until fluffy.  Add sugar and continue beating until mixture is very light and
creamy.  The longer you beat, the better and bigger the cake!!  Sift together the dry ingredients and
fold carefully into egg yolks.  Fold in vanilla.  Fold whites into yolk mixture.  Bake in angel food pan at
350 degrees for one hour.  

1 (10 inch) angel food cake
1 qt. Butter pecan ice cream, softened
1 c. Heavy cream
1/4 c. Sugar
1/3 c. Toasted pecans, chopped

Place cake on board or heavy foil.  With electric knife, slice a layer of cake about 1 inch from top; set
aside.  Make a hollow in cake by cutting down into it 1 inch from the outer edge and 1 inch from the
middle hole, leaving a substantial 1-inch base on bottom of cake.  Remove excess cake to form a
cavity.  Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream.  
Wrap cake in foil and freeze until firm but not hard (about 2 hours).  Whip cream until soft peaks
form.  Add sugar, whipping until stiff.  Frost top and sides of cake with sweetened whipped cream.  
Garnish with pecans.  Freeze for at least 1/2 hour longer.  Cut into wedges with electric knife.

Every good cook occasionally needs to prepare a quick and easy dessert that looks spectacular.  If
you have a ready baked angel food cake on hand in the freezer, you can put this dessert together in
minutes.  For 1 (10 inch) torte you will need: 1 (3 to 4 oz.) pkg. Chocolate pudding mix
1 c. Milk
1/2 c. Sour cream
1 tbsp. Dark rum or coconut flavoured rum
1 (10 inch angel food cake pre-baked, homemade or purchased
1 1/2 c. Whipping cream
2 tbsp. Powdered sugar
Chocolate curls or shaved chocolate for garnish

TIPS:  To make chocolate curls, have semi-sweet chocolate in 1 ounce block at room temperature.  
Using a potato peeler, shave the chocolate into curls.  To make larger curls, place chocolate into
microwave oven on "defrost: for 20 seconds.  Shave immediately.  Combine pudding mix with the
milk.  Heat to boiling, stirring and cook until the mixture boils and is thickened.  Cool slightly.  Stir in
the sour cream and rum.  Split angel food cake into 3 layers.  Spread chocolate mixture between the
layers, stacking layers back on top of each other again.  Whip the cream and add the powdered
sugar to sweeten slightly.  Spread over top and sides of the cake.  Decorate top with chocolate curls
or shaved chocolate.  Serve immediately, or cover with a dome and refrigerate up to 3 hours before
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