Vanilla Bean Frosting

Vanilla Bean Frosting
Write a review
Print
Ingredients
  1. 4 cups powdered sugar
  2. 1 cup unsalted butter
  3. 1/8 teaspoons salt
  4. Reserved 1/4 cup milk & vanilla mixture from cake recipe
Instructions
  1. Beat all ingredients together on a med-low speed until blended while adding the milk mixture about 1 tablespoon at a time.
My Cake Class http://www.mycakeclass.com/

Whipped Milk Chocolate Ganache

Whipped Milk Chocolate Ganache
Write a review
Print
Ingredients
  1. 1 12oz bag chocolate chips
  2. 1 pint (or 2 cups) heavy whipping cream.
Instructions
  1. Bring the cream to a boil in a saucepan.
  2. Remove from heat.
  3. Place chocolate in a metal or glass bowl, pour cream on top and let sit for two minutes.
  4. Whisk until all is melted. (Stirring right away will likely leave you with unmelted chunks.)
  5. Allow to cool a little bit then cover tightly and chill for 4-6 hours.
  6. Whip with a mixer on high speed until stiff. (Do not over beat it, or it will end up with a butter like texture and not be as smooth.
  7. The texture should be light and fluffy and like mousse.
My Cake Class http://www.mycakeclass.com/

Apple Filling

Apple Filling
Write a review
Print
Ingredients
  1. 3 large tart raw apples, grated
  2. juice of 1 lemon
  3. dash of salt
  4. 1/2 cup granulated sugar
  5. 1 large egg
Instructions
  1. Peel and core the apples.
  2. Place the apples in food processor or blender and “grate” them.
  3. Mix all ingredients together in a double boiler along with your grated apples.
  4. Cooke them until thick.
  5. Let cool to room temperature.
My Cake Class http://www.mycakeclass.com/

How to make your own colored dusts

Artist Chalk Dust
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Powdered Sugar Base Dust
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/
Non Toxic Chalk/Powdered Sugar Mix
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Almond Cream Filling

Almond Cream Filling
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Marshmallow Fondant

Marshmallow Fondant
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Chocolate Marshmallow Fondant

Chocolate Marshmallow Fondant
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Eggless Sugar Cookies

Eggless Sugar Cookies
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

White Cheesecake

White Cheesecake
Write a review
Print
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.
My Cake Class http://www.mycakeclass.com/

Soft Rum Candy

Rum Caramel
Yields 1
Write a review
Print
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/