Recipies
Cake pops
My Favorite Sugar Cookie
No Fail Sugar Cookies
Butter Cream Icing
Piping Gel
Royal Icing
Royal Icing with egg whites
MMF - Marshmellow Fondant
Modeling Chocolate
My Favorite Sugar Cookie
No Fail Sugar Cookies
Butter Cream Icing
Piping Gel
Royal Icing
Royal Icing with egg whites
MMF - Marshmellow Fondant
Modeling Chocolate
Cake Pops
How to Mix a Cake Ball Pop If you've ever rolled meatballs or snowballs, you’re ready to make cake balls! Our mixture of crumbled cake and creamy icing holds together to create a perfect round shape. Just bake your cake and let the fun begin (it's also a great way to use cake scraps from other cakes you’ve baked for the party). Have 1/2 cup of creamy icing ready, along with a mixing bowl, spatula, measuring cup and baking pan.
Step 1 Cut cake made in a 9 x 13 x 2 in. Sheet Pan in half. In large mixing bowl, use hands to crumble the cake half until no large chunks remain.
Step 2 Add 1/2 cup of creamy icing. Wilton Creamy Decorator Icing works well along with most brands of¥ready-touse icing.
Step 3 Blend in icing completely with a¥spatula until it is completely combined and holds together cake crumbs.
Step 4 Fill measuring spoon following suggested amounts below. You may need to fi ll more than once, depending on desired size.
Step 5 Roll back and forth in hands until you create a smooth round ball.
Step 6 Place cake balls on a cookie sheet or¥baking pan lined with Parchment Paper. Chill for at least 2¥hours before inserting sticks following recipe directions.
For more information on Cake Pops Click Here.
Step 1 Cut cake made in a 9 x 13 x 2 in. Sheet Pan in half. In large mixing bowl, use hands to crumble the cake half until no large chunks remain.
Step 2 Add 1/2 cup of creamy icing. Wilton Creamy Decorator Icing works well along with most brands of¥ready-touse icing.
Step 3 Blend in icing completely with a¥spatula until it is completely combined and holds together cake crumbs.
Step 4 Fill measuring spoon following suggested amounts below. You may need to fi ll more than once, depending on desired size.
Step 5 Roll back and forth in hands until you create a smooth round ball.
Step 6 Place cake balls on a cookie sheet or¥baking pan lined with Parchment Paper. Chill for at least 2¥hours before inserting sticks following recipe directions.
For more information on Cake Pops Click Here.
My Favorite Sugar Cookie!
Ingredients:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
Directions:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
Directions:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
No Fail Sugar Cookies
This recipe is GREAT when using complex cookie cutters. The dough holds its’ 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.
No Fail Sugar Cookies – NFSC Ingredients
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.
No Fail Sugar Cookies – NFSC Ingredients
- 6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 eggs
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.
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.
Buttercream Icing
Ingredients:
instructions (Medium Consistency) In large bowl, cream shortening and butter with electric mixer. Add vanilla. Add Merange Powder and gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Stiff Consistency for Roses and 3D projects add less water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 1 tablespoons Merange Powder - omit for egg allergy
- 7-8 teaspoons milk or water
- Pinch of salt - optional
instructions (Medium Consistency) In large bowl, cream shortening and butter with electric mixer. Add vanilla. Add Merange Powder and gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Stiff Consistency for Roses and 3D projects add less water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Rolled Marshmallow Fondant or MMF
Ingredients:
instructions To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
- 1 package (16 ounces) white mini marshmallows (use a good quality brand)
- 2-5 tablespoons water
- 2 pounds (about 8 cups) sifted confectioners' sugar
- 1/2 cup solid vegetable shortening
instructions To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
Royal Icing
Ingredients:
instructions Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
TIPS
Dissolve Meringue powder in water and strain to make sure all lumps are out. For additional flavor you can replace some water for flavoring.
Whip icing until smooth - add 1/4 teaspoon water at a time until you get the consistancy you are looking for.
To cut the sweetness you may add salt - make sure to desolve salt in your water first. Start with 1/2 teaspoon. I have used as much as 3/4 teaspoon.
- 3 tablespoons Meringue Powder
- 4 cups (about 1 lb.) confectioners' sugar
- 6 tablespoons warm water
instructions Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
TIPS
Dissolve Meringue powder in water and strain to make sure all lumps are out. For additional flavor you can replace some water for flavoring.
Whip icing until smooth - add 1/4 teaspoon water at a time until you get the consistancy you are looking for.
To cut the sweetness you may add salt - make sure to desolve salt in your water first. Start with 1/2 teaspoon. I have used as much as 3/4 teaspoon.
Homemade Piping Gel
Instructions Things You'll Need:
- 2 Tablespoons (two envelopes) unflavored gelatin
- 2 Tablespoons cold water
- 2 cups light corn syrup
- Add 2 Tablespoons of cold water to a small saucepan. Sprinkle 2 Tablespoons of unflavored gelatin into the cold water. Set aside for five minutes.
- Heat the saucepan over very low heat until the gelatin completely dissolves.
- Once the gelatin has dissolved, add 2 cups of light corn syrup and continue to heat the mixture thoroughly over low heat.
- Cool and store the piping gel. Piping gel should be refrigerated in an air tight container. It will keep for several months if stored properly.
- To use the piping gel put it in a plastic squeeze bottle or in a decorating bag with a decorating tip.
Royal Icing made from egg whites - perfect for Sugar Cookies
Royal Icing Using Egg Whites:
1 large egg white
1 teaspoons fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted
Whip icing until smooth - add 1/4 teaspoon water at a time until you get the consistancy you are looking for.
1 large egg white
1 teaspoons fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted
Whip icing until smooth - add 1/4 teaspoon water at a time until you get the consistancy you are looking for.
Chocolate Clay (Modeling Chocolate) Ingredients
- *10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup
*Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers
- 1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
- Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
- 2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).
- Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
- 3. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
- Use at once or store in an airtight container at room temperature for up to 1 month.
- Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.
- THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!