New Private Class: Chalkboard Valentine Cookie Class

February 2nd, 2015 by Carolyn

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This class is normally $25 but is on sale through February 13th for just $20! 

 

Learn how to make these cute cookies in my exclusive “Chalkboard Valentine Cookie Class” in the comfort of your own home when it’s best for you.  I can schedule private classes or home decorating party with you directly.

 

This class is offered only as a private class/home decorating party and is NOT available as a project class through Michaels. 

 

How to make a good red colored icing… with out the staining?

February 1st, 2015 by Carolyn

Have you ever been hit with the “red icing” bug?  You know the kind… where you eat red icing and are stained for days on end where it touched you? Do you know someone who at it and suffered from the “what goes in comes out” situation with ingesting way more red dye that should have been used?  

Worry no more! I have a way to stop it from happening.

Get your frosting to a really nice orange first with the Wilton color gel.  Then you just add about 1 teaspoon at a time and mix until you get the red you want.

Another thing to remember is that Wilton has 3 red colors. Depending on which one you choose your “red” can vary in colors.

Christmas Red which has pink tones.

Red Red which has orange tones.

No Taste Red which is a true red.

Last but not least! (and this is the important part).  Red dye can take up to 12 hours to reach it’s true red color. So if you need a good red rose on Saturday, I suggest you start making your red decorator icing on Wednesday morning. That gives you all day Wednesday and Thursday to add more red if you need it and let it sit to reach it’s true color to use and decorate with on Friday. 

Confectionately yours, 

Carolyn

Owner/Operator of My Cake Class

Gluten Free Friday: Double Chocolate Brownies

January 9th, 2015 by Carolyn
Double Chocolate Brownies (Gluten Free)
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Ingredients
  1. 1/2 cup melted butter (or Earth Balance Vegan Buttery Sticks)
  2. 1/3 cup cocoa (plain, unsweetened kind)
  3. 1 cup sugar
  4. Pinch of salt (1/16th of a teaspoon)
  5. 1/4 cup semi-sweet chocolate chips
  6. 3 large or extra large eggs
  7. 1/3 cup potato starch (spoon into cup, then level it, don't pack)
  8. 1/2 cup more semi-sweet chocolate chips
Instructions
  1. Grease an 8 inch square, glass baking pan with a non-stick baking spray. Preheat oven to 325°
  2. 1. In a large saucepan, melt the butter over medium/low heat. Remove from heat. Whisk in the cocoa until smooth; then stir in the sugar and salt. Add 1/4 cup semi-sweet chocolate chips and stir until melted.
  3. 2. Whisk in the eggs, one at a time. When smooth, stir in the potato starch, then add the final 1/2 cup of semi-sweet chocolate chips. Pour into your prepared pan.
  4. 3. Bake at 325° for 23 - 28 minutes. Do not over-bake. The brownies should be barely set in the middle and just start to crack on the outside edges. Cool on a baking rack...then ENJOY!!!
Notes
  1. For DAIRY FREE BROWNIES: Use Earth Balance Vegan Buttery Sticks and Dairy Free Chocolate Chips. Both of these are available at a Natural Food Grocery Stores.
My Cake Class http://www.mycakeclass.com/

Wilton Courses are current $10 at Michaels

January 3rd, 2015 by Carolyn

While looking at the calendar for the store I noticed that all Michaels four week courses were marked down to $10. 

If you are interested in taking any courses in January of February may I suggest that now is the time to register! 

Confectionately yours, 

Carolyn 

Owner/Operator, My Cake Class

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