How to make your own colored dusts

Artist Chalk Dust
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Ingredients
  1. Colored soft chalk from art department
  2. 12 inch disposable bag
  3. Hammer
  4. Rolling Pin
  5. Container for dust
Instructions
  1. Artists Chalk
  2. Put it in 12 inch UNCUT disposable bag and hit it with a hammer to crush. Flip it to the opposite side every now and then to ensure it's all being hammered into small bits evenly.
  3. Use rolling pin once all chalk is broken into very small pieces and roll over it. Continue lifting bag and shaking until all small pieces have been ground into dust.
  4. Cut off about 1/2 inch from bottom of bag and pour into storage container.
Notes
  1. To lighten them up/soften the color you can use a bit of corn starch and/or powdered sugar until you achieve the color you desire.
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Powdered Sugar Base Dust
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Ingredients
  1. Water Based Color Drops (from any bakery aisle at the grocery store)
  2. 1 to 2 pounds of Powdered Sugar
  3. Bowl
  4. Fork or whisk
Instructions
  1. Place about 1 tablespoon of powdered sugar in a bowl
  2. Drop in your water based color drops
  3. Stir with a whisk or fork until blended and it returns to a soft fluffy texture.
  4. Step 1
  5. Drip 10 (15 if you want more vibrant) drops of your selected color in a bowl
  6. Place mixture in your storage container and store in a cool and dry location.
Notes
  1. Remember that it won't take more than two or three drops when using a less than 5 tablespoons of powdered sugar. You want this to be a fluffy texture just like the powdered sugar prior to coloring it.
  2. If it is a wet/solid mixture you used to many drops. You can try adding more powdered sugar, but I recommend starting over if it's too wet.
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Non Toxic Chalk/Powdered Sugar Mix
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Ingredients
  1. Powdered Sugar
  2. Non Toxic Chalk
  3. Bowl
  4. Fork
  5. Storage Container
  6. Cheese Grater
Instructions
  1. Grate your chalk over the small grated option on a cheese grater
  2. Slowly add your powdered sugar to get the preferred color you wish to achieve
  3. Mix with the fork until well blended
Notes
  1. Store in a cool dry location.
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Almond Cream Filling

Almond Cream Filling
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Ingredients
  1. 1/4 cup butter or margarine, room temperature
  2. 1 cup almond paste
  3. 1 cup light cream
  4. 1/2 cup granulated sugar
  5. 1/2 cup toasted and ground almonds
  6. 6 egg yolks
  7. 1 teaspoon vanilla extract
Instructions
  1. Cream the butter until it is soft.
  2. Add the almond paste in small quantities and fold in.
  3. Add the cream in small quantities and fold in.
  4. Stir in the sugar.
  5. Mix in the ground nuts.
  6. Cook over medium heat and stir continuously to avoid burning until it thickens.
  7. Stir in three tablespoons of the thickened cream while hot into the egg yolks and mix together.
  8. Pour the egg yolk mixture into the remaining cream and stir vigorously.
  9. Return it to low heat and continue cooking it and stirring until the cream becomes thicker. Do not let it boil.
  10. Remove it from the heat and let it cool.
  11. Once cooled add the vanilla and stir in.
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Marshmallow Fondant

Marshmallow Fondant
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Ingredients
  1. 16 oz White Marshmallows
  2. 2 Tablespoons Water
  3. 2 Pounds Powdered Sugar
Instructions
  1. Melt marshmallows and water in a double boiler or microwave.
  2. Heat until melted.
  3. Place half of the sugar in a bowl and make a well in the middle.
  4. Pour melted marshmallow in and mix.
  5. Add remaining sugar and continue kneading. (add more powdered sugar in tablespoons as you are kneading. Mixture should not be sticky)
  6. It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with. Discard all the crusty residues.
  7. if fondant is too hard, place about 30 sec. in microwave.
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Chocolate Marshmallow Fondant

Chocolate Marshmallow Fondant
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Ingredients
  1. 1 – 16 oz bag for Miniature Marshmallows
  2. 1/2 – 3/4 cup Milk Chocolate Chips (semi-sweet or dark)
  3. 2 Tablespoons of Water
  4. 1 teaspoons of Lorann Oil chocolate flavor OR chocolate-hazelnut flavor OR 2 teaspoons of your choice of extract
  5. 7 – 7 1/2 cups of sifted Confectioner’s Sugar
  6. 1/2 – 1 cup of sifted Cocoa Powder
  7. Shortening to grease bowls, spatulas, mixer attachments and your hands when kneading
Instructions
  1. Melt marshmallows, chocolate chips, water and oil OR extract in microwave in a greased bowl. It takes anywhere from 2 1/2 min to 3 1/2 min. Do it 30 seconds at the time and check.
  2. In greased mixer bowl place the cocoa powder (amount you choose to use depends on how strong chocolate flavor you want) plus 3 – 3 1/2 cups of confectioner’s sugar. This MUST total 4 cups. Add the melted marshmallow mix to this bowl.
  3. Grease the paddle attachment of your mixer and start mixing on slow. Cover your mixer with a damp kitchen towel.
  4. When mixed through change to the hook attachment, greased as well.
  5. Start adding the extra confectioner’s sugar one cup at the time until you find the desired consistency of the fondant. Amount of sugar really depends on how humid it is. If you find it to be too sticky add a little more confectioners’ sugar or if it’s too dry add warm water, very little at a time.
  6. Take out of the mixer bowl and knead for about 2-3 or until fondant is all together making a big ball. Consistency must be the same as regular MMF.
  7. It might not be 100% smooth at first, you might feel little lumps of sugar. The texture will improve if you let it rest overnight. I always let mine rest for at least one night.
  8. To store, cover fondant with shortening and cover the fondant air tight with it. Then place in Ziploc bag, try to get all the air out as well.
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Eggless Sugar Cookies

Eggless Sugar Cookies
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Ingredients
  1. 1 1/2 cups butter or margarine, softened
  2. 1 1/2 cups sugar
  3. 1/2 teaspoon vanilla extract
  4. 3 cups all-purpose flour
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
Instructions
  1. Cream together butter and sugar and beat the vanilla in.
  2. Combine the flour, baking soda and salt in a separate bowl.
  3. Slowly mix the dry ingredients with the creamed mixture.
  4. Separate the dough into to equal parts and cover with plastic wrap.
  5. Place in refrigerator for four hours or until firm.
  6. *Unwrap dough and slice it into ¼ inch pieces.
  7. Place them on an ungreased backing sheet about 2 inches apart.
  8. Bake at 350 degrees for 12 to 14 minutes or until set.
  9. Let sit about 2 minutes to cool before moving them to wire racks to cool completely.
  10. * If you prefer you may roll dough out after chilled and cut with cookie cutters.
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White Cheesecake

White Cheesecake
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Ingredients
  1. 1-1/3 Cup Water
  2. 1/4 Cup Oil
  3. 2 t Vanilla Extract
  4. 2 t Butter Flavoring
  5. 6 Eggs *Blend eggs into softened cream cheese before adding to batter.
  6. 1-1/3 Cups Italian Sweet Cream coffee creamer (Coffee Mate)
  7. 1 Package Softened Cream Cheese (You can also use light cream cheese.)
  8. 2 Boxes White Cake Mix
  9. 2 Cups Flour
  10. 2 Cups Sugar
  11. 1 Package Cheesecake Pudding Mix
  12. 1-1/2 Teaspoon Salt
Instructions
  1. Mix water, oil, vanilla, butter flavoring, eggs and creamer together.
  2. Cut cream cheese into small sections and beat into wet mixture until it’s mixed in.
  3. Add your dry ingredients and combine.
  4. Pour into your prepared pan.
  5. Bake until done.
  6. Remove from oven and cool.
  7. Remove from pan.
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Soft Rum Candy

Rum Caramel
Yields 1
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 teaspoon plus 1/4 cup butter softened
  2. 1 cup heavy whipping cream
  3. 1 cup packed brown sugar
  4. 1 cup light corn syrup
  5. 1/4 cup sugar
  6. 1/4 teaspoon salt
  7. 1 to 2 teaspoons rum extract
Instructions
  1. Line an 8 inch pan with foil
  2. Grease the foil with the 1 teaspoon butter and put to the side
  3. Cream your remaining butter until it has a fluffy texture
  4. Beat in the cream until smooth
  5. In a saucepan combine the brown sugar, corn syrup, sugar and stirring constantly.
  6. Lower the heat to medium-low
  7. Cook until the candy thermometer has a temperature of 242 degrees
  8. Remove from the heat and stir the rum extract in.
  9. Pour into your foil lined pan
  10. Let it cool completely
  11. Turn pan upside down on cutting surface and remove the foil cut candy into bite sized squares
  12. Wrap candy and twist the ends
  13. Store in the refrigerator until ready to serve
My Cake Class http://www.mycakeclass.com/

Wilton Open House from 10am to 4pm Saturday 9/20!

openhousepic

 

Come by and see us on Saturday between 10:00 am and 4:00 pm to get a couple of great deals on Wilton courses and classes!  

 

Classes are currently on sale for $20, and with the purchase of a four week class or $20 project class during the Open House you will get $20 off your purchase of class supplies.

 

 

Polly will be hosting for Wilton between 10:00 am and 1:00 pm and then I’ll be doing the home stretch and hosting from 1:00 pm to 4:00 pm.

 

We hope to see you there to register on Saturday and in a future Wilton course/project class with us.

 

Confectionately yours,

 

 

Carolyn    

Ambrosia Cake

Ambrosia
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Ingredients
  1. ¼ Cups Oil
  2. 2 Cups Sour Cream
  3. 8 Egg Whites
  4. 1 1/3 Cups Pineapple Juice
  5. 1 Teaspoon Coconut Extract
  6. 1 Teaspoon Almond Extract
  7. 2 Teaspoons Butter Flavoring
  8. 1 1/3 Cups Vanilla Coffee Creamer
  9. 2 White Cake Mixes
  10. 2 Cups Flour
  11. 2 Cups Sugar
  12. 1 ½ Teaspoons Salt
  13. 1 Package Vanilla Pudding
  14. 1 Cup Flaked Coconut
  15. 1 Can Pineapple Tidbits, drained
  16. 1 Cup Mandrain Oranges, drained and sliced
  17. 2 Tablespoons Grated Orange Rind
  18. 1 Cup Chopped Pecans
Instructions
  1. Mix together wet ingredients until blended.
  2. Add the cake mixes, flour, sugar, salt, pudding and coconut to the wet mixture until all of the dry ingredients are absorbed.
  3. Stir in the fruit, orange rind and pecans.
  4. Pour into prepared pan
  5. Bake according to your cake pans directions until done
  6. Remove and let cool for 10 minutes in pan
  7. Remove cake from pan and let cool to room temperature before filling and/or frosting it
My Cake Class http://www.mycakeclass.com/

Almond Coconut Delight

Almond Coconut Delight
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Ingredients
  1. 8 Egg Whites or 6 Whole Eggs
  2. 2 Cups Sour Cream
  3. 1 1/3 Cups Coffee
  4. 1/3 Cups Oil
  5. 1 2/3 Cups White Chocolate Coconut Creamer
  6. 1Teaspoon Almond Flavoring
  7. 2 Teaspoons Coconut Flavoring
  8. 2 Dark Chocolate Cake Mixes
  9. 2 Cups Cake Flour
  10. 2 Cups Sugar
  11. 1/3 Cups Cocoa Powder
  12. 3/4 Teaspoons Salt
  13. 2 Packages of Chocolate Fudge Pudding Mix
Instructions
  1. Add egg (whites), sour cream, coffee, oil, creamer, and flavorings and mix together.
  2. Add the cake mixes, flour, sugar, cocoa powder, salt and pudding mix to the wet mixture and blend together.
  3. Pour into prepared pan
  4. Bake according to your cake pans directions until done
  5. Remove and let cool for 10 minutes in pan
  6. Remove cake from pan and let cool to room temperature before filling and/or frosting it
My Cake Class http://www.mycakeclass.com/