INGREDIENTS
1 cup
unsalted butter
1/4 cup
shortening
2 cups
granulated sugar
5 larges
eggs
3 cups
white flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1 cup
whole milk
2 tsp
vanilla extract
1/4 tsp
rose water
2 drops
food color
9 inches
cake flour
12 oz
raspberries
3/4 cup
water
1/2 cup
sugar
2 tbsp
cornstarch
1 pinch
salt
1 cup
unsalted butter
4 cups
confectioners' sugar
2 tsp
vanilla extract
2 tbsp
raspberry
2 tbsp
heavy cream
1 serving
raspberries
1 serving
giant shells
1 cup
granulated sugar
1 cup
confectioners' sugar
6
egg whites
1/4 tsp
cream of tartar
1 medium sheets
bread bowl
1 large sheets
tea bag
1 container
store bought phyllo
1 serving
[click
1 small
in a saucepan
1 serving
assembly
1 serving
preheat the oven to 170f
1 link
link
1 serving
by
1 serving
heather baird
2015
monday
2015
monday