arge mixer (kitchenAid is best for the power needed), mix the
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.
ow-medium heat and simmer for 3 minutes.
Remove from
br>Bake at 350*F. for 15 minutes. Let cool.
Start this icing before you bake your cake.
nto an even layer. Bake for 9-11 minutes or until
Cream butter and shortening.
Add vanilla.
Gradually add sugar, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed, add milk and beat on high speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use.
Also, food coloring or cocoa can be added to make different colors or flavor.
t the 6 gingerbread shapes for one house. Cut an
side in a warm place for 5-10 mins, until mixture
00b0F.
Prepare the tamale cakes by chopping 1 cup of
ith electric mix on low for 1 minute, scraping bowl constantly
For cakes: Mix first 8 ingredients in
n plastic wrap and refrigerate for 30 minutes.
Roll on
For the toffee sauce; whisk sugar
GINGERBREAD CASTLE:
**For my gingerbread structures, I like
aking sheets.
To make Icing for cookies:
Whisk together espresso
Cream shortening.
add extracts and salt mix till blended.
Then add little powdered sugar and little water.
mix on med speed till all sugar and water is used.
this makes about 2 c.
I figured that for a wedding cake 3 tier 6 10 14 takes 5 batches of icing for a finished cake if you are doing flowers need to add a little more powdered sugar to get a stiffer icing.
and soak in cold water for about 8 hours.
Boil
In a bowl, cream butter; add 3/4 cup sugar, blend well. Add in vanilla, chocolate and salt.
Beat egg whites in a clean bowl until stiff but not dry. Add remaining 3/4 cup icing sugar (a small amount at a time), beating after each addition, until well blended. Beat until mixture forms stiff peaks.
Gently fold egg white mixture into chocolate mixture.
Makes enough icing for one 13' x 9\" cake.
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.