tiny amount of stiff decorator icing between your fingers into a
toothpick.
With blue decorator icing and writing tip, retrace lines
unce cake recipes in a Wilton doll cake pan.
Remove
ane with Powdered Sugar Icing.
Decorate using decorator icing, cinnamon candies or
n small bowl, combine remaining icing ingredients.
Blend at low
ompletely.
Using pre-packaged decorator icing tubes in Mardi Gras colors
br>Decorate as desired with decorator icing.
Yield:
About 30
Prepare and decorating bag with a 1M tip.
Choose your colors and with a paint brush stripe the inside of the bag in a upward motion. Then put icing in the bag and squeeze on to cupcake in a circle motion.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Mix water, crisco, and flavorings in a large mixing bowl. Gradually add sugar a little at a time, folding until all is mixed in. Add the other 1/4 c (*water as needed). You want this to be thick. When all is folded in, now is time to use an electric mixer. Whip thoroughly. If making flowers, divide out a portion and add more sugar to it. This really needs to be thick.
Cream shortening, flavoring, and water.
Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
dding tasteless food coloring paste (Wilton is one brand) to the
need a lot of icing like making flowers etc, mix
Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.
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.).
over and refrigerate. NOTE: Buttercream Icing will last for weeks as
mall round tip on decorator icing/.
Pipe icing on each cookie for
Cream shortening and sugar.
Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice.
Chill 2 to 3 hours. Heat oven to 350\u00b0.
Roll dough 1/4-inch thick on lightly floured board.
Cut with gingerbread people cutters.
Place on ungreased baking sheet.
Press raisins into dough for eyes, nose and buttons.
Use other items to trim as you choose.
Bake 10 to 12 minutes.
Remove to wire rack.
Trim with decorators icing. Yield: 14.
Recipe may be doubled.
n top.
Garnish with decorator icing.
Makes 2 small cakes