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Butterscotch Ganache

Butterscotch Ganache
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Ingredients
  1. 1 pound fine-quality caramel
  2. 1 cup heavy cream
  3. 2 tablespoons sugar
  4. 2 tablespoons light corn syrup
  5. 1/2 stick (1/4 cup) unsalted butter
Instructions
  1. Finely chop caramel.
  2. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
  3. Remove pan from heat and add caramel, whisking it is melted.
  4. Cut butter into pieces and add to frosting, whisking until smooth.
  5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on caramel used, it may be necessary to chill frosting to spreadable consistency).
My Cake Class http://www.mycakeclass.com/

Banana Filling

Banana Filling
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Ingredients
  1. 1 tablespoon butter or margarine
  2. 1/2 cup granulated sugar
  3. 1 cup ripe bananas, mashed
  4. 1 egg, beaten
Instructions
  1. Cream butter and sugar.
  2. Plase in a saucepan and add the bananas.
  3. Stirring constantly bring the mixture to a boil.
  4. Remove from the heat.
  5. Beat in a small amount of banana mixture and egg together.
  6. Return the banana and egg mixture to the pan and heat.
  7. Stir constantly until thick.
  8. Cool to room temperature.
My Cake Class http://www.mycakeclass.com/

Cream Cheese Icing

Cream Cheese Icing
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Ingredients
  1. 1 cup butter
  2. 16 oz. cream cheese, softened
  3. 2 lb. confectioners' sugar
  4. 2 tablespoons milk
Instructions
  1. Blend together the butter, milk and cream cheese until completely blended
  2. Add one cup of confectioner' sugar at a time and mix into liquid mixture
  3. Once all sugar is mixed in beat until all sugar is blended together and then an additional 30 seconds.
Notes
  1. Do not use light cream cheese or butter substitute it will change the taste and not for the better. If margarine is used, icing will be softer. This also makes a medium to stiff consistency.
My Cake Class http://www.mycakeclass.com/

Chocolate Raspberry Filling

Chocolate Raspberry Filling
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Ingredients
  1. 5 cups crushed red raspberries
  2. 7 cups sugar
  3. 1 box SURE JELL fruit pectin
  4. 5 squares BAKERS'S Unsweetened chocolate (the 1st batch I made I used Nestle's and it wasn't as smooth as the Bakers)
  5. 1/2 tsp. margarine or butter
Instructions
  1. Using about 5 to 6 cups of raspberries sieve out the seeds.
  2. Gently heat mushed up raspberries until they thin out and the seeds separate. Then, while still hot, you can pour the raspberries through cheesecloth or a fine sieve and trap the seeds, while allowing the delightful raspberry juice pulp to pass!
  3. Place the seedless raspberry mixture into a 6-8 quart saucepan.
  4. Add the package of fruit pectin, the chocolate, and the butter.
  5. Measure out the sugar and set aside.
  6. Bring the berry mixture to a full rolling boil on high heat, stirring constantly.
  7. Quickly stir in the sugar and return to a full boil and boil exactly 1 minute stirring constantly.
  8. Remove from heat and fill jars and seal. You can just fill 1 and 2 cup containers and allow to cool. Cover and keep in fridge for months.
My Cake Class http://www.mycakeclass.com/

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