1 pint heavy whipping cream
2-3 tablespoons instant cheese cake pudding mix
Pour whipping cream into mixing bowl. Add dry pudding mix on top and whip until stiff peaks form. Frosts 24 cupcakes.
This makes a stable frosting but should be refrigerated. Any flavor of instant pudding can be used.
3/4 c. butter, softened, 3 T. hot fudge (do not warm), 3 1/2c. powdered sugar, 1/2c. cocoa powder, 8oz. Kraft Jet puffed bites chocolate brownie marshmallows, melted and slightly cooled, 2-4 T. heavy whipping cream.
In a bowl of a stand mixer with a paddle attachment, cream the butter and hot fudge together on medium high. Sift together the powdered sugar and cocoa powder and then stir into the cream mixture a little at a time on low speed. Stir in the melted marshmallows until combined. It will be very thick. Stir in 2 tablespoons of heavy cream and mix on medium high for a minute. Scrape down the sides of the bowl and then add more cream if needed. Turn mixer back on to medium high and beat for 3 minutes.
This is a very thick frosting that will need to be piped and will not spread well. ( unless more cream is added to make a thinner consistancy). When trying to gauge if it needs more cream, go for a soft play dough consistancy. (This frosting does not taste like tootsie rolls.)
3/4c. granulated sugar, 1/2c. light corn syrup, 1/4c. water, 1/8 tsp. salt, 2 large egg whites, 1/4 tsp. cream of tartar, 1 1/2 tsp. vanilla extract
Stir together sugar, corn syrup, water and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240 degrees on a candy thermometer. While the syrup in cooking, place egg whites and cream of tartar in a bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks start to form. When the syrup has reached 240 degrees, reduce the mixer speed to low and slowly drizzle the syrup into the whipped egg whites. Increase the speed and whip until the marshmallow icing is stiff and glossy, about 7 minutes. Add vanilla and whip 2 more minutes. Use immediatley. Frosts approx 10-12 mini cupcakes.
Dissolve 1 T. unflavored gelatin in a small dish with 1/4c. water. Set aside. The gelatin will "bloom" meaning it absorbs all the water and becomes thick. Melt on defrost setting in microwave 8oz. of candy melts for 1 minute at a time until completely melted then add to gelatin.
In Kitchen Aid mixing bowl put in 8oz. corn syrup, 2oz. glycerin, 2oz. shortening and 2lbs. 12oz. powdered sugar and the chocolate combination. Using dough hook, mix until one solid color on slow speed. Wrap in plastic wrap, seal and refrigerate. Makes 4-5 lbs. This fondant can be used right away.
Any color candy melts can be used however additional food coloring may be needed for darker colors, especially red and black. Be sure to sprinkle the gelatin powder into the bowl of water rather than dumping it in so it won't clump and dissolves properly. Use the slow speed on the mixer so as not to incorporate air into the fondant.
Melt 5 cups of super white chocolate ( Merkins) in the microwave on half power, stirring occasionaly. Add all at once, 1 cup white corn syrup. Stir briskly until well blended but don't over mix because the mixture will become oily. Divide into 3 pieces, wrap portions in plastic wrap and place in refrigerator until very hard. Place in microwave JUST until you can work it with your hands. Don't overheat or it will be mush.
You can use Wilton candy melts, 2 1/2 cups and 1/2 cup corn syrup. For flowers, mix half recipe of candy clay with roughly 1/4 of that amount in fondant.
Royal Icing for covering cake boards
1/2 cup egg whites, 3 cups sifted powdered sugar. Whisk in mixer on low for 10 minutes. Pour icing onto cake board, spread over top with rubber spatula. Tap board on counter to get out any air bubbles or pop with pin. Spread more icing onto sides of cake board. Let dry for 24 hours then add cake and decorate board as desired.
Boil 1 cup sugar, 1/2 cup Karo syrup and 1/4 cup water. Boil to 295-310 degrees then remove from heat. Add desired color. Spoon strips of candy onto non stick cooking mat. Allow candy strips to cool for 2-3 minutes. Mold the soft candy strips over volcano edge. Allow the rest of the candy strips to harden. Place hardened strips in teh volcano for added dimensions.
6 tbsp. sugar
2/3 c. water
3 tbsp. liqueur or flavoring of choice
In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Cover and remove from heat. Cool completely. Transfer liquid to measuring cup and stir in liqueur or flavoring. Add enough water to equal 1 cup of syrup. Store in an airtight container in refrigerator for up to a month. Pour syrup over cakes before covering with icing. You will never have a dry cake again!
Brite White® Buttercream Frosting
1 lb. confectioners sugar
¾ c. high ratio shortening ( Sweetex)
½ tsp. butter/vanilla flavoring
¼ tsp. almond flavoring
½ c. Brite White
6 tbsp. water (variable)
Using a stand mixer and a flat paddle, gradually add water to confectioners sugar. Mix on low until smooth, scraping sides of bowl often. Add flavorings and mix well. Add high ratio shortening; mix again until blended. Add Brite White® and mix on medium speed for at least five minutes.
Marshmallow Fondant (aka: MMF)
16 ounces mini marshmallows
2 pounds powdered sugar
4 tablespoons water
shortening for greasing the bowl etc.
(This makes 3 lbs)
1. Put the marshmallows and water in a large microwave-safe bowl. ( helps to grease bowl with shortening first) Microwave on high for about 1 minute, until the marshmallows are all melted. The mixture will expand. Stir to incorporate.
2. Grease the dough hook and bowl of your mixer really well with shortening.
3. Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
4. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. Repeat this step until the fondant is firm and neither dry or sticky.
5.Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least 30 minutes before using.
Gum Paste- by Nicholas Lodge
The following recipe will make approximately 2 pounds of gumpaste.
4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose
4 - Teaspoons shortening (Crisco)
Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle. Turn the mixer on high speed for 10 seconds to break up the egg whites. Reserve 1 cup of the powdered sugar and set aside. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.) Turn the mixer to the slow setting and sprinkle the Tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.)
Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well. Place in the refrigerator for 24 hours if possible before using to mature the paste. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.
Use this edible glue to hold gum paste pieces together.
Bring one cup of tap water to a rolling boil and remove from the heat. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve. Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.
No Fail Sugar Cookies
This recipe is GREAT when using complex cookie cutters. The dough holds it's shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3" cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.
Shared from Cake Central.com
SugarShack's Buttercream Icing by Sharon Zambito
|5 generous cups of hi ratio shortening ( Sweetex brand) |
5 pounds powdered sugar
flavorings to taste
Note: make the liquid by mixing one cup of hot water with one cup of powdered coffee creamer. Use only the amount you need to get the consistency you prefer. Extra liquid can be stored in the refrigerator and reheated to be used again later.
Cream liquids and shortening until smooth. Add powdered sugar in a slow steady stream on speed one. When all the powdered sugar is in there, go to speed 6 until very smooth. Scrape down bowl sides frequently.
Tip: The key to getting an icing with no air bubbles that is very smooth and creamy is to fill the Kitchen Aid mixing bowl to the very top, even above the paddle while it's mixing. This way no holes or air pockets form as it's mixing and it creates icing as smooth as butter! This recipe is a one to one ratio of shortening and powdered sugar so as shown this recipe fits in a 5 qt mixer. Use 4 cups shortening to 4 cups powdered sugar in a 4 quart mixer.
Order Sharon's DVD, "Perfecting The Art of Buttercream". She has step by step instuctions and excellent tips on how to make this icing along with the process of filling and icing the cake. http://www.sugaredproductions.com/buttercreamdvd.php
White Almond Sour Cream Cake
1 white cake mix, 1 c. flour, 1 c. sugar, 3/4 tsp. salt, 1 1/3 c. water, 2 T. vegetable oil, 1 tsp. vanilla, 1 tsp. almond extract, 1 c. sour cream, 4 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into two greased and floured 8” round cake pans, filling each pan a little over half full. Bake in preheated 325° F oven until cake tests done. ( approx 50-55 min).
Variations: For chocolate cake: use chocolate mix and substitute 3 whole eggs for the egg whites. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 3 whole eggs instead of the whites, stir in 1 T. lemon zest, and use 1 tsp of a good lemon extract in place of the almond. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 3 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
If you don’t care for almond flavoring, omit it and add extra vanilla or substitute with Crème Bouquet flavoring for a very tasty version of this cake.
This recipe can be doubled and will make enough batter for: 1– 16” round OR 1– 14” round and 1- 6” round OR 1– 12” round and 1– 10” round OR 1– 12x18” sheet OR 1– 12” round, 1– 8” round and 1– 6” round OR 2– 9” squares OR 5 dozen cupcakes.
Cake Mix Extender
1 Cake Mix plus additions
1 cup flour
1 cup white sugar
8 oz sour cream or yogurt
1/3 tsp. salt
1 tsp. vanilla
Prepare cake mix as per package directions: in addition to this, add extender ingredients: flour, sugar, 1 egg, sour cream, salt and vanilla. Bake an extra 5-10 minutes. Make each mix individually and then stir them together in a large bowl prior to pouring in the pan. Bake as per pkg. directions Yields: 3 x 9" cakes.