Food and Drug Administration (FDA) Disclosure:

The statements in this forum have not been evaluated by the Food and Drug Administration and are generated by non-professional writers. Any products described are not intended to diagnose, treat, cure, or prevent any disease.

Website Disclosure:

This forum contains general information about diet, health and nutrition. The information is not advice and is not a substitute for advice from a healthcare professional.

Pound cake/petit four

Discussion in 'Weed Edibles' started by jainaG, Nov 12, 2015.

  1. My suggestion is to always refrigerate for 24 hours so everything can set properly before decorating


    http://www.cannabutter.co.uk/fruitycannabutterpoundcake.html


    Warning! This decadent dessert is totally old-school and not a bit diet
    friendly! With a unique flavour that's not quite like anything you've
    ever tasted before, rich Cannabutter Pound Cake doesn't leave room for seconds. Don't worry about leftovers; everyone will want to take some http://www.cannabissearch.com/edibles/chocolate-carolina-pound-cake/home!

    Until you know how high you can fly before panic sets in, take it easy
    on the Space Fudge. No one wants to hear that they're coming to steal
    your fudge!

    By the way, this is a potent edible - you'll probably want to share a piece with a friend.

    Ingredients: 1 pound Cannabutter,
    3 cups sugar, 5 eggs, 3 cups all-purpose flour, ? teaspoon salt, ?
    teaspoon baking powder, ? cup milk, ? cup evaporated milk, 1 teaspoon
    rum extract, 1 teaspoon coconut extract

    For the Glaze: 1 cup sugar, 1 teaspoon almond extract, 1 teaspoon coconut extract, 1 teaspoon rum extract, ? cup water


    Directions

    Preheat the oven to 325 degrees Fahrenheit and grease a 10-inch tube pan or a large loaf pan.

    In a large mixing bowl, beat the butter and 3 cups of sugar until the mixture is consistent, light and fluffy.
    Beat in one egg at a time.
    Mix in 1 teaspoon each of the rum and coconut extracts.
    Mix in the flour, salt, backing soda, milk and evaporated milk.
    Continue mixing until smooth.
    Poor batter in the prepared pan and bake for 75 minutes.
    Remove from the oven and allow the cake to cool.
    Mix all glaze ingredients in a saucepan and bring to a boil. Stir constantly.
    Remove from heat when slightly thickened.
    Poke holes in the top of the cake with a toothpick. Pour the glaze over the top of the cooked cake.
    Enjoy!


    This special weed cake needs no extra embellishment, but it can be
    dressed up even more with fresh fruit and whipped cream. Just make sure
    everyone knows what they're getting or you might have a house full of
    overnight guests!


    standard petit four recipe
    Total Time:1 hr 30 minPrep:30 minCook:1 hYield:8 servings


    Level:Intermediate
    \t
    Ingredients

    1 store-bought pound cake
    1 small jar seedless strawberry jam
    1 pint strawberries, sliced
    1 (1-pound) container vanilla frosting
    Red, green, and brown food coloring
    1 cup confectioners' sugar
    1/4 cup milk
    Ice cream (any flavor you desire), frozen hard

    http://www.houzz.com/photos/23680638/Ateco-9-Piece-Petit-Four-Cutter-Set-traditional-cookie-cuttersDirections

    Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside.
    Separate the frosting into 3 bowls and add food coloring
    to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops
    of green to make seafoam and 1 to 2 drops of brown to make cream). Make
    a glaze by combining the sugar and milk in a medium bowl. Separate the
    glaze into 3 bowls and tint each to match the frosting colors.
    Place
    cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted
    with a star tip with each color of frosting and then pipe desired
    frosting over. Using a melon baler, add a scoop of ice cream and then
    sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice.Recipe courtesy of Sandra Lee


    Chocolate Carolina Poun cake http://www.cannabissearch.com/edibles/chocolate-carolina-pound-cake/



    Ingredients:

    1 cup canna butter

    3 cups cane sugar

    3 cups flour

    1/2 cup shortening

    5 medium eggs

    5 tbsp. cocoa powder

    1 cup milk

    1 tsp. vanilla extract

    1/2 tsp. table salt

    1/2 tsp. baking powder

    Directions:

    First, preheat the oven to 325 degrees Fahrenheit. Get out a large
    mixing bowl and beat together the shortening and the cannabis butter,
    subsequently adding the cane sugar, mixing thoroughly. Add the eggs one
    at a time, mixing well after each egg. Then beat in the vanilla. In a
    separate bowl, combine the dry ingredients and add to the first mixing
    bowl, switching off each addition with a little milk. Stir after each
    addition. Get out a 10" tube pan (pound cake pan), grease or butter the
    pan and place in the oven for 80 minutes.
     

Share This Page