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Bloody Skeleton S'Mores

he marshmallow skeletons. Drizzle red icing over the s'mores. Sandwich

Wilton Buttercream Icing

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.

Wilton'S Royal Icing

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.).

My Favorite Buttercream Icing For Decorating

over and refrigerate. NOTE: Buttercream Icing will last for weeks as

Half Moon Cookies

br>If you are using Wilton colors, realize that the colors

Color Flow Icing

Make sure all utensils are grease-free.
Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing \"crusts\" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**.
*If using a hand mixer, you may have to use a higher speed.
**Wilton icing Colors work best and do not affect icing consistency.

Swirled Icing For Cupcakes

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.

Cake Icing

Beat until smooth.
May divide icing into small bowls and add food coloring for desired colors for decorating (best to use Wilton icing coloring).

Pourable Fudge Icing

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.

Wilton Stabilized Whipped Cream

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.

Easy Buttercream Icing

For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.

Carrot Cake With Lemon Icing

f the cake with lemon icing, sprinkle with slivers of lemon

Maple Walnut Biscotti With Maple Icing

br>To make the maple icing, mix the confectioners' sugar and

Chocolate Sponge Cake With Coffee Icing

br>Meanwhile, for the coffee icing, combine the coffee and milk

Apple Ginger Cakes With Lemon Icing

ack.
For the lemon icing, sift the powdered sugar into

Red Velvet Cake With Mascarpone Icing

br>Meanwhile, for the mascarpone icing, beat cream cheese, powdered sugar

Victoria Sponge Cake With Passionfruit Icing

o cool.
For the icing, sift powdered sugar into a

Marble Cake With Cream Cheese Icing

br>For the cream cheese icing, place the cream cheese in

Cinnamon Spirals With Lemon Icing

ell risen.
For the icing, mix sifted powdered sugar and

Coffee Apple Squares With Caramel Icing

ack.
For the caramel icing, combine brown sugar, butter and

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