Buttercream snorts & Coconut!? 😋 😋


Buttercream snorts & Coconut!? 😋 😋

For the sponger cutlet

• 1 mug flour
• 1 tsp baking greasepaint

• 6 eggs separated, room temperature
•1/4 tsp cream of tartar

• 1 mug sugar, separated in 2 portions of1/2 mug each.
•11/2 tsp vanilla excerpt

For the Vanilla Buttercream Frosting
• 4 mugs icing sugar( pulverized sugar)

• 1 mug adulation
• roughly 2 tbsp milk


• 1 tsp vanilla excerpt
• You’ll also need

•11/2 mugs fresh snorts
•3/4 mug jeer jam or jelly

• 2 tbsp water
•3/4 mug unsweetened or candied dried coconut

To prepare the sponger cutlet

Line the bottom of a 12 x 18 inch jelly roll visage or dispersed cookie distance with diploma paper cut to it’s exact size. Do NOT grease the visage. Preheat roaster to 300 degreesF.
Sift together the flour and baking soda pop and set away. Beat egg whites and cream of tartar until foamy.

Add1/2 mug sugar gradationally until egg whites come to soft peaks. Set away in another arc


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