unce cake recipes in a Wilton doll cake pan.
Remove
small amount of green decorators icing to the top of each
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.
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.
small dot of white decorators to the cookie head, and
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.
Add the salt to the water and stir.
Add this to the sugar, vanilla and shortening.
Beat with a mixer (watch carefully, it is hard on the mixer).
This recipe is enough to ice an 8 or 9-inch two layered cake.
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
iny amount of stiff decorator icing between your fingers into a
n wire racks. Decorate with icing, store in airtight containers at
ater overnight.
Sift the icing sugar into a large bowl
o don't stress.
Icing:
In a medium sized
drizzle with Peppermint Icing; save any remaining icing for other uses.
f desired, drizzle with Lime Icing and let stand 20 minutes
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
>To make the icing: Place sugar, meringue