Type what you have

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and mixture resembles wet sand, about 4 minutes.
3. 3 Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
4. 4 Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into mixture by hand.
5. 5 Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
6. 6 Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
7. 7 Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
8. 8 Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

By Emily E

Ingredients

• ✓ cake flour
• buttermilk
• pumpkin puree
• egg
• white sugar
• vanilla extract
• butter
• pumpkin pie spice
• baking soda
• baking powder
• salt

Instructions

1. 1 Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
2. 2 Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
4. 4 Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

By Montana Mike

Ingredients

• ✓ cake flour
• bread flour
• purple sweet potato
• whole wheat flour
• egg
• brown sugar
• water
• butter
• milk powder
• instant dry yeast
• salt

Instructions

1. 1 Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes.
2. 2 Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour.
3. 3 Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough.
5. 5 Bake in the preheated oven until golden brown on top, 12 to 15 minutes.

By pichakucha

Ingredients

• ✓ cake flour
• butter
• sugar
• brown sugar
• applesauce
• egg
• vanilla extract
• coconut extract
• almond extract
• baking soda
• salt
• raisin
• instant apple-cinnamon oatmeal
• cranberry
• whole wheat flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
3. 3 Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

By La Jaune Washington

Ingredients

• ✓ cake flour
• sugar
• water
• lemon
• ginger
• lemon juice
• baking powder
• salt
• butter
• milk
• oil

Instructions

1. 1 Make the syrup: Bring sugar, water, lemon zest, ginger, and lemon juice to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 10 minutes. Remove from the heat and cool syrup to room temperature, 30 to 45 minutes. Transfer to bowl, cover, and refrigerate until the flavors blend, 8 hours to overnight.
2. 2 Make the koeksisters: Sift flour, baking powder, and salt into in a bowl. Add butter and rub with your fingertips until the mixture has a cornmeal texture. Add milk and stir until a smooth dough forms. Wrap dough in plastic wrap and let rest for at least 2 hours.
3. 3 Turn dough out onto a lightly floured surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut into 28 half-inch wide strips. Twist two strips together and pinch the ends to seal. Repeat with remaining strips. Cover with a clean cloth and let rest for 15 minutes.
4. 4 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Pour some of the cold syrup into a bowl; return remaining syrup to the refrigerator.
5. 5 Fry three koeksisters in hot oil until fragrant and golden brown, 2 to 5 minutes. Remove with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer to the wire rack to cool. Repeat to fry and dip remaining koeksisters, replenishing cold syrup as necessary.

By Allrecipes Member

Ingredients

• ✓ cake flour
• sweet potato puree
• egg yolk
• milk
• baking powder
• sugar
• salt
• nutmeg
• pecan
• egg white
• butter
• pecan

Instructions

1. 1 Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. 2 Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. 3 Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. 4 Cook in a hot waffle iron. Garnish with more chopped pecans.

By Esther Nelson

Ingredients

• ✓ cake flour
• ✓ cake flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• egg
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By alicia101584

Ingredients

• ✓ cake flour
• shortening
• water
• salt

Instructions

1. 1 Place shortening into a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
2. 2 Mix together flour and salt in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to the sides of the bowl. Refrigerate pastry before rolling it out.

By phaylock

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
2. 2 Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
3. 3 Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cake flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
2. 2 In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
3. 3 Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

By Mt Harvard

Ingredients

• ✓ cake flour
• butter
• all-purpose flour
• white sugar
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
3. 3 Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
4. 4 Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

By Margaret Fraser

Ingredients

• ✓ cake flour
• baking powder
• lychee
• white sugar
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix cake flour and baking powder together in a large bowl.
3. 3 Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly.
4. 4 Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened.
5. 5 Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By Jessie

Ingredients

• ✓ cake flour
• white sugar
• egg white
• cream of tartar
• salt
• vanilla extract
• lemon extract

Instructions

1. 1 Preheat the oven to 330 degrees F (165 degrees C).
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
3. 3 Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

By AMYK

Ingredients

• ✓ cake flour
• sugar
• baking powder
• salt
• shortening
• milk
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C), grease and flour an 8x8 inch pan.
2. 2 Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk. Mix until smooth, then add vanilla and egg. Mix well.
3. 3 Pour into an 8x8 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

By Karen Moran

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• lemon zest
• white sugar
• egg yolk
• milk

Instructions

1. 1 Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Measure sifted flour, baking powder, and salt; sift together three times.
3. 3 Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
4. 4 Bake for 25 to 30 minutes. Cool on wire racks.

By Carol

Ingredients

• ✓ cake flour
• white sugar
• baking powder
• salt
• shortening
• milk
• vanilla extract
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
2. 2 In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

By Ginger

Ingredients

• ✓ cake flour
• butter
• brown sugar
• egg
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. 2 Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
3. 3 Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

By Millin Moscoso

Ingredients

• ✓ cake flour
• butter
• white sugar
• vanilla extract
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

By Millie Kae

Ingredients

• ✓ cake flour
• white sugar
• salt
• lemon zest
• poppy seed
• butter
• egg
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
4. 4 In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool to just warm or to room temperature.
5. 5 Remove cake from the oven and place the pan on a wire rack. Place a cookie sheet underneath the rack. Prick the top of cake several times with a toothpick. Brush top of cake with warm or room temperature syrup, allowing lots of syrup to run down and soak into the sides and bottom of cake. Cool slightly in the pan before removing cake to a wire rack to cool completely. When completely cooled, wrap cake in foil or plastic wrap and let cake rest at least one day before serving.

By MARBALET

Ingredients

• ✓ cake flour
• white sugar
• butter
• egg
• milk
• vanilla extract

Instructions

1. 1 Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
2. 2 In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
3. 3 Bake for 90 minutes at 325 degrees F (165 degrees C).

By Carol

Ingredients

• ✓ cake flour
• sugar
• baking powder
• baking soda
• salt
• shortening
• egg
• vanilla extract
• banana

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Caroline

Ingredients

• ✓ cake flour
• butter
• confectioners' sugar
• vanilla extract
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
3. 3 Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

By Kit

Ingredients

• ✓ cake flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• milk
• confectioners' sugar
• strawberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
4. 4 Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
5. 5 Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

By BARB MAXWELL

Ingredients

• ✓ cake flour
• baking powder
• sweet chocolate
• walnut
• butter
• white sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
2. 2 Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

By Sheri Ketarkus

Ingredients

• ✓ cake flour
• almond paste
• sugar
• egg white
• salt
• confectioners sugar

Instructions

1. 1 Cover cookie sheets with parchment paper or aluminum foil.
2. 2 In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
3. 3 Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
4. 4 Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

By Veronica

Ingredients

• ✓ cake flour
• baking powder
• salt
• shortening
• white sugar
• vanilla extract
• milk
• egg white
• milk chocolate covered caramel and nougat bar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
2. 2 Sift cake flour and combine with baking powder, and salt. Set mixture aside.
3. 3 With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
4. 4 Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

By Carol

Ingredients

• ✓ cake flour
• baking powder
• salt
• unsweetened chocolate
• butter
• granulated sugar
• egg
• vanilla extract
• butterfinger candy

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13 x 9-inch baking pan with foil.
2. 2 Combine flour, baking powder and salt in large bowl; stir well.
3. 3 MIcrowave chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.
4. 4 Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

By Butterfinger

Ingredients

• ✓ cake flour
• sugar
• cocoa powder
• baking powder
• baking soda
• salt
• water
• vegetable oil
• vinegar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease and flour an 9x9-inch cake pan.
3. 3 Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
4. 4 Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
5. 5 Stir until batter is smooth. Pour into prepared cake pan.
6. 6 Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
7. 7 Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

By amber52

Ingredients

• ✓ cake flour
• butter
• white sugar
• egg yolk
• almond extract
• baking powder
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
3. 3 In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
4. 4 Chill until firm (2 - 3 hours).
5. 5 Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.

By Christina

Ingredients

• ✓ cake flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• vanilla frosting
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
2. 2 Mix cake flour, baking powder, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
5. 5 Line a baking sheet with parchment paper and pour sprinkles on top.
6. 6 Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

By Yoly