Date: December 4th, 1998 10:57:58
From: Jennifer
e-mail: Cake4evry1
Subject: Fudgy Chocolate Cake
1 3/4 cups all purpose flour
1 cup less 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup (1 1/2 sticks)butter, softened
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Preheat oven to 350 degrees. Prepare 2 9-inch round cake pans.
Mix flour, cocoa, baking soda and salt. In another bowl, beat butter,
granulated sugar, and brown sugar at meduim speed until fluffy. Add
eggs, 1 at a time, beating well after each addition. Add vanilla.
At low speed, alternately beat flour mixture and buttermilk into butter
mixture just until blended. Divide batter equally between prepared
pans.
Takes about 25 to 30 minutes, do a toothpick test.
ENJOY
Date: December 4th, 1998 10:31:08
From: Selina
e-mail:
Subject: Re: ISO Coconut Cake Recipe
I tried one of the cocout recipes the other week, turned out like macaroons. I talked to the Duncan Hines kitchen (very nice) They recmmended using the mix made into the pound cake recipe (on side of box) but use coconut pie pudding instead of vanilla. I made the loaf pan and it turned out fine. Hope this helps, I made two unsuccessful trial cakes before using this recipe.
Date: December 4th, 1998 12:41:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO Coconut Cake Recipe
There were two recipes for coconut cake posted under the section from a
mix. I had one and Phyliss had one. Are you looking for one from a mix
or from scratch?
Date: December 4th, 1998 10:30:14
From: Eric
e-mail: EStamper@mediaone.com
Subject: Re: Re: ISO Sponge Candy or Seafoam Candy Recipe
Thank you Mindy for that recipe...it may not be the one that the
original poster was looking for, but I am tickled to death to find it.
My grandmother used to make this when I was a kid, and I love it. I
told my wife about it and she had never heard of it so I went in search
of it. Now if I can only get her to make it for me....
Date: December 4th, 1998 08:34:22
From: Julie Campbell
e-mail: thecampbells@sprintmail.com
Subject: ISO Coconut Cake Recipe
A friend got an order for a coconut cake recipe with 7-minute icing. I
have the icing recipe but can't find the cake recipe for her. This is
her first order so I know you'll all be praying for her. Thanks for
all your help! Julie Campbell
Date: December 6th, 1998 01:09:35
From: Kathy
e-mail: Kboyd97@aol.com
Subject: ISO Cookie Stamp Recipe
I am looking for a cookie stamp recipe that will leave a good impression after it is baked. I have followed recipes that come with cookie stamps but the impression usually disappears after baking.
Date: December 6th, 1998 07:44:51
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: "Candy Fondant"
I think you are referring to Wilton's Candy Wafer and Fondant Mix. You
can usually find it at your local cake supply or craft store (Michaels,
etc.) or you can order it from Wilton. Dolores may even have it on her
order form. Just follow the directions on the container.
GOOD LUCK.
Date: December 7th, 1998 12:17:14
From: irene
e-mail: guirguisfamily@hotmail.com
Subject: Re: Re: iso of a cake receipe without eggs & butter
Thanks for your reply.
Yes, oil or margarine can be substitued for butter and likewise an egg
substitue can be used. It doesnt matter what is used as a substitue as
long as it contains no dairy products.
I have, however, tried using margarine instead of butter but the recipe
failed.
The size of the cake isnt a problem, but I would prefer to use a round
tin approxametly 22cm in diameter. I am actually making a graduation
cake for my daughter.
King regards Irene
Date: December 7th, 1998 12:19:03
From: irene
e-mail: guirguisfamily @hotmail.com
Subject: Re: Re: iso of a cake receipe without eggs & butter
Thankyou
Date: December 6th, 1998 03:08:11
From: Keira
e-mail: pankster@worldnet.att.net
Subject: "Candy Fondant"
I found this page while looking for a good recipe for making my own
icing for some sugar cookies. I found one that uses candy fondant,
which I have never heard of. I was wondering what it is, where would I
get it and approximately how much does it cost? Can anyone help?
Date: December 6th, 1998 02:06:56
From: Julie Campbell
e-mail: thecampbells@sprintmail.com
Subject: Thanks, Selina. Your idea sounds great!
Date: December 6th, 1998 01:07:21
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: ISO Cookie Stamp Recipe
Make sure you press into the cookie dough hard enough to make the
impressions. Dust the cookie stamp with a bit of flour, then press
into the dough. I have found that most roll out doughs do take the
impressions fairly well. If you are using rubber stamps - maybe the
stamped impressions are not deep enough to make a good impression.
Remember that the edges of the cookie will generally crack from
pressing the stamp into the dough; but not all of the time.
I hope this helps.
Nancy
Date: December 6th, 1998 10:41:42
From: Angela
e-mail: kainic@aol.com
Subject: ISO RECIPES RECIPES RECIPES
I'm very new to cake decorating but just love it! Right now I do a few cakes for family and friends. I know there are a lot of you out there that are really experienced and have some really wonderful all-time favorite recipes for cakes, fillings, and icings that go together. If anyone has time and cares to share, I'd really appreciate it. Thanks in advance for your time. Angela kainic@ aol.com
Date: December 7th, 1998 09:34:44
From: lynne
e-mail:
Subject: Re: Help! I need to cut the Sweetness from Icing
there are several ways to do that.
1. replace the liquid in your recipe with 2-3 tablespoons of
*unflavored* (plain) yogurt.
2. add about 1/2 teaspoon salt.
3. reduce the amount of powdered sugar by 1/2 cup and replace w/dry
white cake mix.
Date: December 8th, 1998 12:34:35
From: Carolyn
e-mail: bridal1
Subject: Re: ISO RECIPES RECIPES RECIPES
Write to Sniffy45@AOL.Com and sign up for the service she has which includes lots of recipes of all kinds - cakes, vegetables, cookies, meat, etc. Also, write to Shavkin@AOL.Com and ask to be put on her mailing list where she does mostly dessert/cake/cookie/etc. recipes. You can also go to keyword: Cooking School and search for recipes.
Date: December 8th, 1998 12:30:55
From: Carolyn
e-mail: bridal1
Subject: Re: Help! I need to cut the Sweetness from Icing
Down in some of the archives, you will find the exact same question and several ways people have done this. My solution is to use about 1/4 cup of cornstarch per batch of icing and see if this will help. Also, if you aren't adding almond flavoring, I think it helps too, along with the salt and other flavorings. I also use dry powdered milk in mine.
Date: December 7th, 1998 06:07:22
From: Jenny
e-mail: Mrsstarz@aol.com
Subject: Help! I need to cut the Sweetness from Icing
I am fairly new at this and my sister and mother have informed me that my frosting is tooo sweet. I have tried 3 different buttercream recipes, with the same response. Can anyone help me find a way to cut the sweetness? Thanks so much, Jenny
Date: December 7th, 1998 08:35:21
From: Marida
e-mail: binsted@erols.com
Subject: Re: Help! I need to cut the Sweetness from Icing
I understand that you can use a little salt to cut the sweetness.
Date: December 7th, 1998 09:36:24
From: lynne
e-mail:
Subject: Re: Help! I need to cut the Sweetness from Icing
there are several ways to do that.
1. replace the liquid in your recipe with 2-3 tablespoons of
*unflavored* (plain) yogurt.
2. add about 1/2 teaspoon salt.
3. reduce the amount of powdered sugar by 1/2 cup and replace w/dry
white cake mix.
any one of these suggestions should help.
lynne
Date: December 7th, 1998 06:13:54
From: Jenny
e-mail: Mrsstarz@aol.com
Subject: Re: iso of a cake receipe without eggs & butter
Hi
I bake my cakes from Duncan Hines cake mix, but instead of preparing it the way the box says. I add only one 12 ounce can of 7 up and one egg. If you know the equivalency of egg substitute to use in the egg's place, this recipe might work for you.
I find that the cakes I have made this way have been really moist, the 7up keeps the cake from drying out.
I hope this helps.
Jenny
Date: December 7th, 1998 05:13:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO apricot brandy cake recipe for old lady!!!!!!!
I think I posted one under recipes from mixes. I just looked and I
posted it on October 13th.
Date: December 7th, 1998 01:54:58
From: Leomie
e-mail: takesthecake@yahoo.com
Subject: ISO: White and Chocolate diabetic cake recipes
I am fairly new to the cake decorating business, but I have had a few
suggestions about making cakes that are low in sugar, for people who
are diabetics. If you have a good recipe for white or chocolate cakes
or icings, I would appreciate any help you may give.
Date: December 7th, 1998 01:42:59
From: Susan
e-mail: frank@thebee.net
Subject: ISO apricot brandy cake recipe for old lady!!!!!!!
Date: December 9th, 1998 01:11:32
From: HeatherLee
e-mail: heatherlee@shaw.wave.ca
Subject: ABOUT COLD PORCELAIN
Hi, Everyone :0)
I just read what Carolyn wrote about Gum Paste being edible/non-edible.
So I thought I would add my 2 cents worth (although it's
Canadian):0( Cold Porcelain is not suppose to be edible. Well, my dog
ate it and she didn't get sick. It seems my pets are partners in crime,
the cat knocks the stuff off my desk and the dog plays or eats whatever
she finds. Tweetie, (my Lasha Apso) also ate one of my Veiners (made by
RoseMary Watson), that didn't seem to do anything either. The Vet
laughs everytime I call, but I can't imagine WHY! :0) Just thought you
may like to know. I personally, don't think Gum Paste or Cold Porcelain
should be eaten. Who would want to! Most of the flowers look real (if
they are done well) so I see it as a small threat. Although, I would
strongly recommend not eating either.
HeatherLee
Date: December 8th, 1998 11:19:18
From: brandie
e-mail:
Subject: please forgive me if this sounds dumb
can u eat gumpaste after its harden, someone told me u cant that it
isnt good to eat it after its hard please clear up my confusion. if
its non edible why do they have a calorie chart on the package?
Date: December 9th, 1998 12:12:18
From: Tami U.
e-mail:
Subject: Re: please forgive me if this sounds dumb
That's definitly not a dumb question. There is no such thing! Gumpaste
is edible. But it's not recommended to be eaten. First of all, most of
us form the flowers with our hands, and even though we start out with
clean hands, I don't think it's that great to eat something that's been
handled that much. Second, most gumpaste flowers have stamens and/or
wires in them. Of course we don't want to let anyone eat those, or
something that come in contact with the wires, which is why we don't
stick the wired flowers directly into our frosting. Last, some of the
dusting powders are non-toxic, but not edible, so to be safe you
wouldn't want anyone to eat them.
The gumpaste does harden fairly hard, I wouldn't want anyone to break a
tooth or get poked by a broken piece of paste, so it's not good to eat
it (it also has no flavor so it tastes yuck!) and I think they put the
calorie and other into because it is used for food and FDA probably
requires it on packages. There's probably lots of other reasons too
that someone else can help out with.
Date: December 9th, 1998 12:09:16
From: Carolyn
e-mail: bridal1
Subject: Re: please forgive me if this sounds dumb
Yes, Brandie, you can eat gurmpaste after it hardens, but not many of us would want to. However, that is something right now being evaluated by some cake decorators on some of the new products such as cold porcelain that looks like gumpaste. What would happen if a child or someone tried to eat this? I think we all have to be careful of what is on the cakes and at least leave a note behind the cake explaining what should be taken off the cake that is not edible.
Date: December 8th, 1998 07:13:41
From: Susan
e-mail: frank@thebee.net
Subject: Thanks Marida
Date: December 8th, 1998 12:03:58
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: ISO apricot brandy cake recipe for old lady!!!!!!!
I don't know what Delores is doing with the recipes in that section.
This afternoon I will email her to see if she is saving them or not. I
am getting a lot of emails for recipes I have already posted a month or
two ago. If she isn't saving them somewhere I will post it for you. I
usually watch the recipe board real closely and print out all of the
recipes I think I will want to try later.
Date: December 8th, 1998 11:44:02
From: Jenny
e-mail: Mrsstarz@aol.com
Subject: Re: Re: Help! I need to cut the Sweetness from Icing
I wanted to thank you for you suggestions, I will try them. Thanks Jenny
Date: December 8th, 1998 09:31:11
From: Susan
e-mail: frank@thebee.net
Subject: Re: Re: ISO apricot brandy cake recipe for old lady!!!!!!!
Thanks!
I just looked under recipes from a mix and the cut off date on those is
November 9th. I looked under archives and they start with October
8th. I'm not quite sure where to find your recipe, do you have any
ideals?
Susan
Date: December 9th, 1998 02:19:38
From: Selina
e-mail:
Subject: Re: ISO almond paste
Ive looked everywhere for ground almonds as it is the main ingred. in this recipe. Putting the almonds in a blender doesn't get them smooth enough. So if you find a source for the gr. almonds please let me know.
1LB ground almonds
8 oz icing sugar (confect.)
8 oz caster sugar (american granulated is ok)
2 eggs (or 4 yolks)
1/2 tsp almond essence
1 tsp lemon juice.
Makes 2lb. sufficient to cover top and sides of 8" sq or round cake.
Mix the almonds with both sugars. Beat the eggs or yolks with the essence and lemon juice. Stir into the almond mixture and mix to form a firm paste. Keep covered to prevent drying. After covering the cake wait for marizpan to dry before icing.
Date: December 9th, 1998 11:50:47
From: Michelle
e-mail: mcurran@mtech.edu
Subject: Re: Re: ISO: Crab cakes
The crab cakes that I am talking about are about 3 or 4 bites. I have
only seen them at parties.
Date: December 9th, 1998 09:56:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO: Crab cakes
I have one but are you talking about crab cakes we get at restaurants or
are you talking about a crab cake cake? I guess I'm making sense. If
it is crab cakes we get in restaurants I will email you my recipe
instead of putting it on this board. there probably is a place out
there where you could find such a recipe I have never had time. I just
found a site last night that gave me almost 600 candy recipes. Whew!!
Date: December 9th, 1998 11:24:23
From: HeatherLee
e-mail: heatherlee@shaw.wave.ca
Subject: Australia
Hello,
Is there anyone on the board from Australia? I have a friend just back
from Australia. :-) She has lost her address book, so she is looking
for someone in the industry. Thanks
HeatherLee
Date: December 9th, 1998 09:48:02
From: Michelle
e-mail: mcurran@mtech.edu
Subject: ISO: Crab cakes
I know that this is a site for cake decorating recipes, but I was
wondering if anybody has the recipe for crab cakes. And if not does
anybody know a good recipe site to search for it? Thanx
Michelle
Date: December 9th, 1998 09:50:31
From: Michelle
e-mail: mcurran@mtech.edu
Subject: Re: ISO: Pan grease recipe
What is pan grease?
Date: December 9th, 1998 08:44:42
From: Shirley C.
e-mail: expressivecreations@lj.net
Subject: Meringue Mushrooms
Meringue Mushrooms
These things are really cute, they really look like mushrooms. They are
prefect garnishes for the Yule Log.
This recipe comes from Maida Heatter's Book of Great Desserts.
3-3 1/2 egg whites at room temp.
Scant 1/4 tsp salt
1/2 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract
cocoa
2 oz chocolate
Adjust 2 racks to divide the oven into thirds. Preheat oven to 225. Cut
aluminum foil to fit 2 cookie sheets.
In small bowl beat egg whites at slow speed until they are just foamy.
Add the salt and cream of tartar. Increase the speed to medium and beat
for 1 minute more until white hold a soft shape. Continue to beat and
start adding sugar, 1 rounded TBSP at a time, beat about 1/2 minute
between each addition. When half of the sugar has been added, add the
vanilla and then continue adding the sugar. When all of the sugar has
been added, increase the speed to high and beat for 7-8 minutes more or
until the meringue is very stiff and the sugar is dissolved (test by
rubbing between fingers)
Fit a large pastry bag with a plain, round tube (1/2 to 3/4 inch in
diameter). Or if you are using disposable bags you can cut the hole.
Fill with meringue.
On one piece of aluminum foil shape the mushroom stems first. Hold the
bag at a right angle, close to the foil. Press the meringue out gently
while slowly raising the bag straight up. The base of the stem should
be a bit wider for support. Keep the stem as straight as possible. Hold
the bag upright and steady with one hand while, with the other hand,
use a small knife to cut the meringue away from the tube. The stems may
be about 1 to 1 3/4 inches high, but they may vary as real mushroom
stems do. They should be paced 1/2 to 1 inch apart on the foil. (Some
of the stems WILL fall, so it is a good idea to make a few more than
you need.) Sift cocoa lightly over the stems to imitate soil and
natural mushroom coloring. Place in the oven on the higher rack.
On the other piece of foil, shape the mushroom caps. Holding the bag
straight up, close to the foil, press out even rounds of the meringue.
The caps should be placed about 1/2 inch apart. The caps may average
about 1 1/2 to 1 3/4 inches in width and 3/4 inch in height, but they
may also vary as real mushroom caps do. Sharply twist the bag away to
avoid leaving a peak on the top. (I could never get this to work, but
the mushrooms look more fairytale like with the little curl on top:))
Sift cocoa lightly over caps. Bake on the lower rack.
Bake for 1 hour, or a bit longer depending on size, until meringues may
be lifted easily from the foil and the bottoms are firm to the touch.
The longer they bake the drier they are--but they should not be allowed
to color. Turn the heat off, prop the oven door open a little, and let
the meringues dry out even more in the turned-off oven until cool.
Remove meringues from the foil. They can be placed on a clean piece of
foil or wax paper.
Melt the chocolate in either a double boiler or according to microwave
directions (on package). Glue the caps to the stems by coating the
bottom of the caps with a layer of melted chocolate. Then attach stem
and let the mushrooms sit upside down until the chocolate hardens. Do
not freeze/refrigerate mushrooms (the air is too moist), the best
method is to actually leave them in a bowl lined with a towel and to
cover loosely with the towel.
Date: December 9th, 1998 08:24:48
From: Renee
e-mail: reneeraeg@aol.com
Subject: ISO: Pan grease recipe
Hi!
I'm looking for the recipe to make my own pan grease. I know I saw this posting a while ago, but I can seem to find it in the archives (as my eyes are going buggy looking!).
Thanks and sorry to repost an already asked Question,
Renee
Date: December 9th, 1998 10:25:01
From: Barbara Campbell
e-mail: ladymorrigan57@hotmail.com
Subject: ISO almond paste
Hi!
I am looking for a recipe for almond paste so that I can make "english
fruit cake" (fruit cake usually dark with almond paste and then royal
icing on top of that). I had a recipe once using almond extract...can
anyone help please?
Thanks in advance
Barbara Campbell
Date: December 9th, 1998 08:04:15
From: Marida
e-mail: binsted@erols.com
Subject: Re: ABOUT COLD PORCELAIN
I don't know why anyone would want to eat them either. The biggest
thing about some of this is that there may be young children around and
they get very tempted to do the darnest things. One of my brides called
me and said that the first thing her husband did when he got to the
reception and saw my Lady Windemere cake was to eat one of the orchids
made out of gumpaste. Can you imagine that and before the pictures were
taken.
Date: December 11th, 1998 12:15:54
From: Carolyn
e-mail: bridal1
Subject: Re: ISO:Diabetic decorating icing
Have you checked out Earlene Moore's website? Seems like she has a diabetic recipe. If you have trouble finding it, let me know. I think you can go from here to Dolores homepage and connect with Earlene's page. You might try recipes on Dolores' page, too as there might be one there.
Date: December 10th, 1998 11:38:36
From: Selina
e-mail:
Subject: Re: ISO: Crab cakes
Check out pastrywiz They have a message board like this but for all other kinds of cooking. Great fun, just like this one. Also look at Topsecret recipes. They have several books out but also have a web page of recipes.
Date: December 10th, 1998 10:39:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: ISO: Crab cakes
they are on: http://soar.berkeley.edu/recipes
There are a lot of recipes on that site.
Date: December 11th, 1998 12:55:11
From: Robin Decker
e-mail: rdecker@cmsinter.net
Subject: ISO:Rice krispy/date/balls that looks like strawberries
I am looking for a recipe that is mixed and shaped into the shape of
strawberries-I think there is dates and rice krispies in the mixture-
after shaping mixture they are rolled in red sugar and then place a
green plastic stem on top.My mom used to make these at the holidays and
I loved them.
Thanks for your help.
Robin Decker
Date: December 10th, 1998 10:10:44
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: ISO: Crab cakes
marida...
can you email me with that site you found all those candy recipes? WOW!!!
michelle....
for your crab cakes, go to the food network.. on AOL it is keyword:food
then go to TV network recipes...Emeril lagasse was doing crab cakes on his show not too long ago. They looked gooood! you can see if they are still posted on that site.
dee: )
Date: December 10th, 1998 10:30:19
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: ISO: Pan grease recipe
For Michelle: Pan Grease is goop that you make and use to coat your cake pans instead of greasing and flouring. This stuff is great, real convenient.
For Renee: This is the "recipe" that I use. Mix equal parts Crisco and flour and 1/2 part of oil. (example: 2 cups crisco, 2 cups flour, 1 cup oil). Whip in mixer until fluffy; about 10-15 minutes.
I keep mine in an old cool whip container and I've cut a hole in the lid for a pastry brush and store the whole thing in the fridge. (Got the idea from this message board; thanks to whoever originally posted it)
Oh, one more thing, I use the stuff cold right out the fridge.
Date: December 10th, 1998 11:07:12
From: Debbie F.
e-mail: ibf@web-town.com
Subject: ISO:Diabetic decorating icing
I am looking for an icing that I can use to decorate an angel food cake
for a strict diabetic. He is allowed a strict portion of angel food
cake, but the frosting cannot have sugar or fat. I would like something
I can decorate with; the occasion is a 40th birthday. I am open to other
dessert suggestions as long as I can decorate it for a birthday and also
serve it to about 35 guests. (They don't want a separate dessert for the
guests)
Date: December 10th, 1998 08:23:52
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: ISO: Crab cakes
If someone does not have a recipe for those, I would check out some of
the appetizer books.
Date: December 12th, 1998 12:47:56
From: Carolyn
e-mail: bridal1
Subject: Re: Re: ISO:Rice krispy/date/balls that looks like strawberries
Here they are:
Strawberry Cookies
5 Tbsp. oleo
2 eggs
1 cup sugar
pinch of salt
2 1/2 cups Rice Krispies
1 1/2 cups chopped dates
1 tsp. vanilla
1 cup chopped pecans
3 or 4 bottles red sugar
Melt oleo in electric skillet at low temperature. Stir in beaten eggs which have been combined with sugar. Add dates, increase heat to 360 degrees and stir constantly for 5 minutes. Turn off heat and add salt, vanilla, Rice Krispies and nuts. Mix well. When cool enough to handle, dampen hands and shape into strawberries and roll in red sugar. Add stems and leaves with green frosting using a cake decorator's tip.
These can also just be rolled in round balls and rolled in powdered sugar and is really my favorite way to do them. Others roll them in coconut, but I like the powdered sugar best.
Date: December 11th, 1998 11:29:13
From: Carolyn
e-mail: bridal1
Subject: Re: ISO:Rice krispy/date/balls that looks like strawberries
Robin, I have made these, so if by morning you don't have a response, I will see if I can find which cookbook these are in and put it on for you. They are delicious - almost addictive!
Date: December 12th, 1998 11:58:14
From: Carolyn
e-mail: bridal1
Subject: Re: Australia
Heather, I see that you haven't gotten an answer yet. I have a friend who lives in Oklahoma now, but is originally from Australia. Do you think she could help?
Date: December 13th, 1998 12:55:02
From: lynne
e-mail:
Subject: and strawberry (nt)
Date: December 12th, 1998 11:04:55
From: Shirley C
e-mail:
Subject: Re: Re: Re: Re: chocolate buttercream
Domino's also comes in Lemon Flavor.
Date: December 12th, 1998 09:01:03
From: Diane
e-mail: DLB1962@juno.com
Subject: Re: Re: Re: chocolate buttercream
I found Domino's 10X chocolate powdered sugar in the baking section of
Meijers.. and I think Kessels Grocery store carries it too. I have
only seen it in the one pound box, so far. I hope that this helps
you. Try it sometime; it is delicious. I have heard of your recipe
but never tried it. I am gonna, soon.. I will let you know how I like
your recipe.
Thanks,
Diane
Date: December 12th, 1998 08:45:07
From: Carolyn
e-mail: bridal1
Subject: Re: Re: chocolate buttercream
I have heard of chocolate powdered sugar, but never have seen it in the Midwest. Where did you find it?
Date: December 12th, 1998 02:52:31
From: Carolyn
e-mail: bridal1
Subject: Re: chocolate buttercream
The way I make mine is to just add powdered cocoa to my buttercream. If you want the color darker, add some brown coloring. You may need to add a little more water just to compensate for the extra cocoa. Everyone loves my chocolate icing made this way.
Date: December 12th, 1998 03:57:00
From: Diane
e-mail: DLB1962@Juno.com
Subject: Re: chocolate buttercream
Angela,
I make Wilton's regular buttercream frosting (Not the snow-white
buttercream, but the kind that calls for butter...I use Land o' Lakes)
Instead of regular powdered sugar, I substitute Domino's chocolate
powder sugar. Then, when it is finally mixed, I throw in 1/2 to one
full stick more of Land o' Lakes butter. It is very creamy and not too
rich. You will be able to frost with it and use it for borders, but NOT
flowers. It won't hold.
But if you don't add that second stick of butter, you will get a firm
chocolate frosting very similar to that ready to spread kind in a can.
It will be thick and very chocolaty.. It just depends what kind of
frosting you want.
Date: December 12th, 1998 08:42:04
From: Angela
e-mail: kainic@aol.com
Subject: chocolate buttercream
I'm looking for a rich and smooth chocolate buttercream icing that I can decorate with. I need a good chocolate flavor but not too sweet to use for borders and basketweave, etc. thanks in advance.
Date: December 13th, 1998 03:19:57
From: Mindy
e-mail:
Subject: Re: I think I found the recipe
Thank you so much! This isn't the exact recipe, but it sure sound like it will work! I plan to test it out this afternoon if our humidity level drops. I will keep you posted. Sorry it took me so long to read your message, I've been too swamped to do much of anything that didn't involve work or children!
Date: December 13th, 1998 04:37:32
From: Barbara
e-mail: sambar@ctesc.net
Subject: Re: chocolate buttercream
Hi Angela, My regular buttercream calls for pow.sug.,water, flavoring,
and crisco and salt. So when I make chocolate, I decrease the amount
of powd. sug and compensate with cocoa (amount depending on how dark I
want it, milk instead of water, vanilla instead of cream bouq or
whatever, and real butter instead of crisco. I call it Chocolate Fudge
and they LOVE it! Good luck!
Date: December 15th, 1998 12:48:15
From: lynne
e-mail:
Subject: Re: ISO: eggless Royal Icing
from my experience it has hardened, but i don't think as well as
regular royal, after all you are leaving out one of the main
ingredients.
lynne
Date: December 14th, 1998 11:11:46
From: Dolores
e-mail:
Subject: Re: ISO:Cookie Icing
I don't know what they use, but we simply mix dry candy fondant with
water and add a bit of flavoring. You can make it like color flow and it
is so easy to apply. It dries a bit hard but you can stack the cookies.
Its crusty outside and soft on the inside. So it doesn't dry out the
cookies like royal icing does. I think it tastes like petite four icing.
I made 200 GB boys and sent them to Trinidad...2 got broken and the lady
said the rest were great. There is nothing better than dry candy fondant
for icing cookies. You can put it in dec. bags too.
Date: December 14th, 1998 08:14:50
From: Noi
e-mail:
Subject: Re: HELP! ISO allergy-free desserts!
Hi Lena,
I use Egg Replacer(brand name) for Eggs and Soymilk for regular milk.
These items can be found at health foods store.
Check out this webpage. www.vegetariantimes.com
Click on ESSENTIAL then SUBSTITUTIONS. About half way down the page,
there's an allergy section. Also from main page, click on LINKS.
From there, check out Vegetarian Pages.
Hope this help,
Noi
Date: December 14th, 1998 10:13:53
From: Terry
e-mail: tcowen@localaccess.net
Subject: ISO:Cookie Icing
Does anyone out there have the recipe that "Cookies by Design" uses on
their decorated cookies? I make similar cookies in my bakery and have
been using royal icing and buttercream but would much prefer the other
icing. Thanks in advance for all your help...Terry
Date: December 14th, 1998 08:58:23
From: Mimi
e-mail: mimi@lino.com
Subject: Re: Re: ISO: eggless Royal Icing
Will it harden nicely like real royal icing?
TIA
Mimi
Date: December 14th, 1998 07:13:42
From: lynne
e-mail:
Subject: Re: ISO: eggless Royal Icing
about all i can think of is to just moisten powdered sugar w/a bit of
water until it is of the right consistency.
lynne
Date: December 14th, 1998 07:07:47
From: Barbara
e-mail: sambar@ctesc.net
Subject: Re: HELP! ISO allergy-free desserts!
Well, I've been trying to find a lemon sorbet recipe I've had that is
delicious and I thought maybe you could make it with artificial
sweetner. I know it is in the Joy of Cooking Cookbook, but I have the
newest edition and that recipe is in the previous one. I don't know
even if it would work, but worth a look!
I'm sure those people are used to not being able to eat what others do,
so I would probably just make something I wanted to for all the others
and just have a bowl of sugar-free hard candy for them. Good Luck!
Date: December 14th, 1998 05:53:46
From: Lena
e-mail:
Subject: HELP! ISO allergy-free desserts!
Hello, everyone,
I am hosting a family Christmas dinner for my in-laws. 4 of these
family members are allergic to wheat, corn products, eggs, dairy
products, & sugar. It's a long story. Anyway, I would like to do
desserts that accomodates them. There will be 16 of us, altogether.
Does anyone have recipes to share or know of any websites for me to
look into? Thanks, in advance! Lena
Date: December 14th, 1998 04:07:56
From: Mimi
e-mail: mimi@lino.com
Subject: ISO: eggless Royal Icing
Does anyone have a recipe for Royal Icing that uses no egg or egg
products? TIA
Mimi
Date: December 15th, 1998 04:46:18
From: Barbara
e-mail: ladymorrigan57@hotmail.com
Subject: ISO Chocolate snowdrop recipe
Help
The Cookie Monster ate my recipe. I am looking for a recipe for a cook
on the stove no bake recipe for chocolate snowdrops.I know that they
contain cocoa, white sugar, milk, coconut flakes and oatmeal (rolled
oats). We used to make them on Christmas eve as a child and leave a few
out for Santa and I would like to continue on the tradition this year.
Thanks.
Date: December 15th, 1998 11:25:42
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: Re: ISO Chocolate snowdrop recipe
Holy Cow!! How many Barbara's do we have??? This is getting VERY
confusing!!
Date: December 15th, 1998 09:43:22
From: Barbara
e-mail: sustuc@yahoo.com
Subject: Re: ISO Chocolate snowdrop recipe
oh my goodness, these sound like the recipe I have, except I can't make them anymore because they are too addicting!!
Here's the recipe I have:
1 cup brown sugar
1 cup white sugar
1/2 cup milk
1/2 cup shortening
dash salt
6 tbsp cocoa
Boil all of the above for 1 minute and add:
1 tsp vanilla
3 cups rolled oats
1 cup coconut
Place on waxed paper by teaspoonfuls.
Enjoy.
Date: December 15th, 1998 11:12:34
From: Mimi
e-mail: mimi@lino.com
Subject: Re: Re: ISO:Cookie Icing
I'm worried about Royal Icing because of the health risks of eating raw
eggs. Would this be a good alternative? What exactly is this dried
candy fondant? TIA
Mimi
Date: December 15th, 1998 10:45:08
From: Angela
e-mail: kainic@aol.com
Subject: question for Diane re: chocolate buttercream
Hi Diane,
Thanks so much for the info regarding chocolate powdered sugar I will look around for it. Anyway, I'm very new to this so this may be a dumb question, but do you add any other type of chocolate to your recipe with the chocolate powdered sugar? Or is it a strong enough chocolate flavor by itself? Thanks for your time.
Date: December 16th, 1998 11:17:22
From: amp
e-mail: apichaya@hotmail.com
Subject: pull sugar'n pour sugar
Any one have pull sugar recipe and pour sugar??
model such as a house>
Date: December 16th, 1998 05:26:08
From: Barbara R.
e-mail: sambar63@ctesc.net
Subject: Re: Re: Re: Re: ISO Chocolate snowdrop recipe
I'm not the Barbara who asked for the recipe!! That's what I mean,
there are 3 of us at this point!! Good idea to use last initial.
Date: December 16th, 1998 03:54:50
From: millie
e-mail: millied@elfatrading.com
Subject: Re: your 7-up cake
Hi, I just had to ask. How did you come up with 7-up and 1 egg?
What does it taste like? Do you use this recipie for all your cakes (ie
yel,choc, white etc)? Curious bakers want to know. :)
Thanks, Millie
Date: December 16th, 1998 03:15:11
From: Diana
e-mail: dlcisme@aol.com
Subject: ISO Yule Log Recipie that was in magizine last year
Hello!
Last year, in one of the women magazines located at the checkout stands
in the supermarket, I found a terrific recipie for a Yule Log (or
something like that). I made it and it was terrific!
Unfortunately, I cannot seem to locate the recipie this year. I had a
chocolate filling and covered in a chocolate ganish. I think it had
rum and nutmeg in the cake portion but I cannot remember much more
If you know it or can point me in the right direction to get this
recipie PLEASE LET ME KNOW!!! :)
Thanks so much!
Date: December 16th, 1998 11:06:18
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Re: ISO Chocolate snowdrop recipe
This is the first time I recall seeing any Barbara's on the board - maybe you need to put Barbara with your last initial such as I saw another Carolyn on here and she put D behind hers. Sounds like you got your recipe though or one close!!
Date: December 16th, 1998 08:56:27
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Re: ISO:Cookie Icing
Mimi,
I too was concerned about using raw eggs in royal icing. That is way I use merginue powder the eggs have been put though a process (pasteurized) so that any germs are killed. I am a firm believer if you are not comforatble serving what you make to your family then find a different way to do it.
I was told by my first teacher when I brought this up about the eggs that the egg whites do not hold the salminalla (sp?) it is present in the yoke. I did some reserch and this is what they all seemed to agree with that raw egg whites are okay but the yoke is where the problem may lie. The thing that was all agreed on was that if using raw egg whites you CANNOT get any of the yoke in it.
I would rather spend the extra money and by the powdered.
I use royal to decorate my cookies and have never had any complaints with it. I do add flavoring to it. What ever suits the flavor in the cookies at least vanilla
-Lisa
Date: December 16th, 1998 02:59:44
From: Jordi
e-mail:
Subject: Re: ISO:Diabetic decorating icing
I asked the same question about diabetic icing several months ago and
some one told me that I could use the diabletic chocolate bars: melt it
and mayble drizzle around the sides in a pretty pattern.
I don't know of any thing you can pipe onto a cake that will hold it's
shape that has no fat or sugar.
You may consider asking your customer if they will consider a hard type
sugar decoration that is simply laying on top of the cake to look like
the real thing, but that can be easily lifted of before serving. You
could do a color flow thing with that I think. They will have a pretty
cake to present as well as a sort of keepsake from the event.
Date: December 17th, 1998 11:45:04
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Re: Re: Re: Re: ISO Chocolate snowdrop recipe
That's o.k. Susan - when you're in this business sometimes it causes temporary insanity. I bet all of us have experienced it at one time or another! LOL
Date: December 17th, 1998 10:59:24
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: Re: Re: Re: Re: ISO Chocolate snowdrop recipe
Oh am I an idiot. My name is Susan but when I was responding to the original recipe request, when it came to putting in a name, I was still thinking of Barbara who requested the recipe. I (Susan) put the recipe in, forgive me for being temporarily out of touch with reality!!!
Date: December 17th, 1998 08:30:10
From: Dolores
e-mail:
Subject: Re: pull sugar'n pour sugar
Maybe you mean [hard tack] candy? You could pour it into a pan then let
it harden and construct it into a house...if it was poured in the shape
of.. I have this recipe in my candy recipes page on my web site here. It
looks glassy and is rock hard.
Date: December 17th, 1998 08:34:36
From: Dolores
e-mail:
Subject: Re: Re: Re: ISO:Cookie Icing
Thats 'Dry Candy Fondant' - on our CANDIES page. We sell tons of it.
Mostly it is used to make creamy candy center by adding
butter/milk/flavoring. But we also use it to ice our cookies. I think
royal icing makes the hard by taking out the moisture. Dry candy fondant
(add water and flavoring/color etc) will help retain moisture. You can
stack them but this icing never gets as hard. It is easy and fast too.
We have even made it for covering petite fours. It will run some, but
stops like color flow. Tastes 100% better than royal icing! Safe too.
Date: December 17th, 1998 08:11:26
From: Barbara R
e-mail: sambar63@ctesc.net
Subject: Re: ISO Strawberry filling
I use strawberry preserves sometimes. Also you can buy frozen
strawberries and cook them with some cornstarch to thicken it. Be sure
you put your little dam of icing around the edge of the cake to hold in
the filling and be sure you don't over-fill it.
There has been discussion about petit fours on one of the boards
before. They are individual cakes cut into small squares (from a
larger cake) with a pourable icing over them. Frankly they are a major
pain!! Whenever I have a customer who wants individual cakes, I usually
talk them into something I have a pan for like the little individual
hearts or egg shapes. Then I dip them in chocolate, either regular
brown or colored. They come out very smooth and look great with a
little rosebud and leaves. I dip them while they are frozen, therefore
the chocolate drys very fast and they are really moist. Good luck!
PS there are NO stupid questions!!
Date: December 17th, 1998 05:21:37
From: HeatherLee
e-mail: heatherlee@shaw.wave.ca
Subject: Re: HELP! ISO allergy-free desserts!
Lena,
I just saw something, at what we call " The BulK Barn" (I'm in Canada).
Anyway, they had small bags of cake mix that was wheat and egg free.
You might try looking for this type of product at a Health Food Store,
since that is the section it was in here. Sorry, I didn't notice the
brand name, but I know for sure there was a lemon cake among other
things. Hope this gets to you in time to help.
Happy Crafting,
HeatherLee
Date: December 17th, 1998 11:17:32
From: Debbie D
e-mail:
Subject: ISO Strawberry filling
I have never torted a cake but I have a cake to do for my aunt that I thought I could experiment with, I am looking for a strawberry filling recipe or other flavors.
Also I have a stupid question???? What exactly are petit fors and how do you make them. From what I've read I believe they are something I would like to try to sell.
Date: December 18th, 1998 09:33:44
From: Ana
e-mail:
Subject: Re: Re: Re: Re: Re: ISO Strawberry filling
Marida I have a Caramel and Chocolate fillings that are easy and very
good .
Caramel Filling
1 bag 14oz Caramel
1 can 3oz evaporate milk
Melt caramels with milk in a sauce pan over lower heat until melted.
Cool and spread on the cake
Chocolate Filling
6 oz chocolate chips
1 can condensed milk
1/2 cup butter
Combine chocolate chips, condensed milk and butter over lower heat
stirring constantly until thickend and comes to a boil. Cool and spread
on the cake.
Date: December 18th, 1998 04:10:31
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: ISO Strawberry filling
Ana they sound great. I just printed them out. On the large can of
pineapple would it be the 15oz or 20oz.?
Date: December 18th, 1998 09:10:40
From: Ana
e-mail:
Subject: Re: Re: Re: Re: Re: ISO Strawberry filling
Marida I use a 20oz can.
Date: December 18th, 1998 12:02:14
From: Debbie D
e-mail:
Subject: Re: Re: ISO Strawberry filling
Thanks alot!!!! I believe I'm going to try some this weekend.
Date: December 18th, 1998 03:33:22
From: Ana
e-mail: chadl@asbank.com
Subject: Re: Re: Re: ISO Strawberry filling
1 cup fresh or frozen strawberries
3 tablespoon sugar
2 1/2 cornstarch
1 1/2 tbsp lemon juice
2 tbsp butter
Mix all ingredients ain a sauce pan ( fresh berries , increase sugar to
5 1/2 tbsp) Cook stirring constantly until thickened and comes to a boil
Remove from heat and chill before using.
Pineapple Filling
2 cups sugar
1 large can crushed pineapple
1/4 realemon
6 tbsp flour
1/2 stick butter
2 eggs well beaten
Mix sugar, flour together. Add pineapple butter, well beaten eggs and
lemon juice together. Cook over low heat stirring until thick . Cool and
spread between layers.
Date: December 19th, 1998 12:12:21
From: Sophie
e-mail: wylie@mychoice.net
Subject: ISO Italian Cream Cake from mix
Anyone have this recipe? There's nothing like looking for a recipe on
the day you need it...ugh!
Date: December 20th, 1998 03:55:15
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO! German chocolate Brownies.
German Chocolate Brownies (not from mix)
1/2 c. margarine or butter
1 (4 oz.) bar sweet cooking chocolate, chopped
1/2 c. sugar
1 t. vanilla
2 eggs
1 c. flour
1/2 t. baking powder
1/4 t. salt
TOPPING
2 T. marg. or butter, melted
1/2 c. firmly packed brown sugar
2 T. corn syrup
2 T. milk
1 c. coconut
1/2 c. finely chopped pecans or walnuts
Heat oven to 350deg In med. saucepan, melt 1/2 c. margarine and
cocolate over low heat, stirring constantly. Cool slightly, add sugar
and vanilla, blend well. Add eggs; beat well. Lightly spoon flour into
measuring cup; level off. Add flour, baking powder and salt; mix well.
Spread in greased pan. Bake at 350 deg. for 18 to 26 minutes or until
toothpick inserted in cneter comes out clean. Remove brownies from
oven. turn oven to broil. Meanwhile, in small bowl combine 2 T.
margarine, brown sugar, corn syrup and milk; blend well. Stir in
coconut and pecans. Drop mixture by teaspoonfuls evenly over warm
brownies; spread gently. Broil 4 inches from heat for 1 to 1 1/2
minutes or until bubbly. Cool completely; cut into bars.
I do have a recipe using German Chocolate Cake mix but can't find it
right now. I think you could use the cake mix for the brownie part but
I will see if I can find it.
Date: December 20th, 1998 11:57:39
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO! German chocolate Brownies.
Do you want them from a mix or from scratch?
Date: December 20th, 1998 05:56:11
From: T.Leech
e-mail: barq@sprint.ca
Subject: ISO! German chocolate Brownies.
Does anybody have the recipe for German Chocolate brownies?
Thanks in advance.
T.Leech
Date: December 21st, 1998 09:12:31
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Re: Re: Re: Re: ISO Strawberry filling
ana........
thankyou...thankyou......thankyou so much for sharing your fillings recipes!!!! i have icing recipes but seem to have a hard time finding the right kinds of fillings and i like to experiment with the tastes. marida has shared some great mousse fillings. also..i just wanted to tell all of you how much i appreciate your help.... thanks again.
dee :o) :o)
Date: December 21st, 1998 04:40:09
From: Barbara R.
e-mail: sambar63@ctesc.net
Subject: Re: ISO Yule Log Recipie that was in magizine last year
Hi Diana - I'm sorry you haven't gotten any response. I actually did
go through my stack of Christmas magazines; my only vice :0); but I
didn't find it.
Date: December 21st, 1998 10:28:03
From: Diane
e-mail: DLB1962@juno.com
Subject: Re: question for Diane re: chocolate buttercream
Angela,
I follow the buttercream recipe found in any of the Wilton Yearbooks..
Not the SnowWhite buttercream one, but the one that calls for butter
and shortening. Instead of white powdered sugar, I use the chocolate
powdered sugar. I DO NOT add any chocolate to my recipe. The
chocolate powdered sugar is strong enough..In fact, for my tastes, it
is almost too much. Much like that chocolate ready to spread from the
can you see on the shelves. So, I add a second stick of margarine at
the end, and it tastes as creamy and chocolaty as a Dairy Queen
chocolate icecream. I use Land o Lakes stick butter. I hope that
helps... I am new to cake decorating.. been doing it for 4 months now,
on a regular basis.. most ideas I get from this board, and some I
happen upon by myself and use. This frosting is one I happened upon by
myself. One word of caution, this frosting in the frig gets hard, like
a stick of butter, so you may want to stir it and let it thaw for a
while before you use it. If it gets a little too soft, add a little
more powdered sugar.. just the white kind. Hope this helps..I find
when made fresh, it is wonderful for border work.. but not too good at
Roses.. I suppose if you did not add the second stick of butter, you
could make some really chocolaty roses.. it is stiff enough to do the
job at that point.
Happy Holidays.. hope this helps...
Diane
Date: December 21st, 1998 10:11:25
From: Debbie D
e-mail:
Subject: Re: Re: Re: Re: ISO Strawberry filling
Hey Ana, They so great!! I printed them so I will have them to use later.
Thanks alot!!!!
Date: December 22nd, 1998 02:41:57
From: Jeannine
e-mail: norder@prodigy.net
Subject: ISO: dessert for brunch
We are having a christmas brunch rather than the traditional xmas
dinner...my question is what would be a good dessert? Does anyone have
any suggestions or recipes? TIA,
Jeannine
Date: December 23rd, 1998 03:15:39
From: Andrea
e-mail: gerryh@interlog.com
Subject: Re: ISO Marzipan from almond paste
Re your question about making marzipan from almond paste: You need to
knead in sifted icing sugar to the almond paste to bring it to a firm
and not sticky consistency. Hope this helps you. Good luck.
Date: December 23rd, 1998 09:13:19
From: Selina
e-mail:
Subject: ISO Marzipan from almond paste
How do I convert a tube of almond paste to marzipan??
Date: December 23rd, 1998 12:07:13
From: lynne
e-mail:
Subject: Re: ISO: dessert for brunch
there are sooooooo many different ways to go. do you want showy or
just good tasting? one or several? different or simple?
here are a few ideas:
fruit fondant chocolates (sugarplums)
sm. individual cakes covered w/fondant
gingerbread cookies
shortbread
spiced cakes (mini bundt cakes)
plum pudding
marzipan 'fruits'
viennese raspberry sqs
ginger cake
fruit tarts (cups are phyllo)
cheese-nut triangles (phyllo)
apricot cups (phyllo)
choclava (phyllo)
strudel: (apple, cranberry, cr. cheese; or nut)
if you want recipes for any of these just let me know.
lynne