PRACTICE ICING
This recipe is designed to introduce the basics of making icing for cake decorating practice.
This icing is too greasy to continue using but helps greatly for getting started with borders and flowers. For tools, we recommend the BASIC Student Kit  #2116-105 contains BASIC I(One): practice board, 2 bags, couplers, 10 tips, use with Wilton's® Cake Decorating Class book (also above on same page). You will also need food coloring set.
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Buttercream Icing (Recipe yields 3 cups of stiff consistency icing)
4 cups sifted confectioners’ sugar (approximately 1 lb.)
1 cup solid vegetable shortening
1 tsp. Wilton Clear Vanilla Extract
2 Tbsp. milk or water
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Sift confectioners’ sugar into a large mixing bowl, set aside. Cream shortening, vanilla and milk or water. Gradually add sugar and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.
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Decorator Icing:
If you cannot make buttercream icing, use Sugarcraft's Wilton brand of Buttercream Icing. Unlike grocery store canned frostings, ours is a stiff consistency for decorating.

BUTTERCREAM ICINGS

DOLORES' WHITE BUTTERCREAM ICING
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ADD IN ORDER GIVEN:
1 cup Crisco (no more than 1 1/2 cups) (Crisco is solid vegetable shortening)
1 teas CLEAR Vanilla
1/4 teas CLEAR Almond extract
1/4 teas CLEAR Butter flavoring
1/2 cup Milk or water (as preferred)
Pinch of salt
2 lb Confectioner's sugar; sift if lumpy or using a hand mixer
1/4 cup Cream Whip Icing Base *see note next
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* OPTIONAL: I use this only when making buttercream flowers - to crust them harder. I can handle them better. We sell this in smaller quantities. This item is available from Sugarcraft under MAIL ORDERS --- for information --- (2 1/2 pounds is $4.59 plus shipping) - from my Home Page in small quantities. It is available from baker's suppliers in 5 gallon bucket.
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Add all ingredients except sugar. Add sugar gradually. You do not have to put all the sugar in, if icing is becoming too stiff. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations.
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NOTES: Keeps un-refrigerated for 2 weeks in reasonably cool room. Keeps indefinitely in fridge... Yes, made using milk too! Milk/Water- makes no difference in taste. But < purple > roses made using milk, don't fade to blue.
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IF USING A HAND-HELD MIXER: Don't add all the sugar so you won't ruin the mixer. When icing is nice and fluffy, THEN add the rest of the sugar, or enough to get it to spreadable consistency. If mixer gets hot (set a timer!), turn it off for 20 minutes to cool down or its ruined!
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BUTTER ICING Butter melts just setting out, so it also melts in the bag in your warm hands. In recipe above, you can substitute butter for Crisco < same amounts > or substitute half the butter for Crisco. When butter icing is requested, I do it and just caution my customers that the decorations won't be as precise.
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PRACTICE ICING This is really greasy. But is good e to use when Learning Or practicing rose making. 1 cup Vegetable Shortening 3-4 tb water or milk 1/2 teas Vanilla Extract 1 lb Confectioners' Sugar Add in order given and beat until stiff peaks form. Cover bowl. Use cold.
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EASY CHOCOLATE FUDGE BUTTERCREAM ICING
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Make BUTTERCREAM ICING as above, then add to any amount of icing;
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Dry Hershey's Cocoa < not drink mix > until the buttercream icing becomes the nice rich chocolate color and taste you prefer.
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If you want a stronger chocolate taste, just add more cocoa. A lot more water (or milk) will be needed to be added to thin it back down to proper consistency.
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CHOCOLATE ICING 2

• 1/3 cup Cocoa
• 1 lb Confectioners' sugar
• 1/4 cup Margarine
• 1/2 cup Evaporated milk
• 1/2 teas Vanilla Extract
Mix cocoa with the powder sugar. Warm remaining ingredients until margarine melts.. Slowly add cocoa mixture and beat until creamy. NOTE: (The last time I made it I only had a small amount of evaporated milk left, so added skim milk to make the 1/2 cup, and it still turned out good.)
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SEMI-CREAM ICING
• 3/4 cup Crisco
• 3/4 cup Non-fat dry milk
• 2 tb Corn syrup
• 2 tb Flour
• 1 lb Confectioner's sugar
• 2 teas Vanilla Extract
• 1/2 cup Water
Combine ingredients in mixer bowl. Depending on the sugar used, you may need to adjust the amount of water used. The flour and dry milk help take out the sweetness. Refrigerate cake.
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VANILLA ICING
• 1/4 cup Margarine
• 1/4 cup Half and half
• 1 teas Vanilla Extract
• 1 cup Brown sugar
• 2 cup Confectioners' sugar
Mix margarine, half and half and brown sugar and bring to a boil. Cook 5 minutes. Add confectioners' sugar and vanilla. Drizzle over cake.
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EARLENE'S CREAM CHEESE BUTTERCREAM ICING - Earlene's wonderful website HERE
• Into a Kitchen aid K5-A mixing bowl:
• 6 pounds of powdered sugar.
• The bowl and the confectioners' sugar should weigh 8 1/4 pounds together
Make an opening in the center of the powdered sugar with a scoop or large spatula
• 1. Pour 1 cup of water into the center of the powdered sugar in the mixing bowl
• 2. Cut 2/3 lb. of cream cheese into chunks or slices (1/4 of a 3 lb. bar of cream cheese ) and warm in the microwave just until cream cheese is warm About 35 seconds.
• 3. Add the warm cream cheese to the powdered sugar and water and begin hand mixing with the beater paddle.
• 4. Measure 1 1/4 to 11/3 pound of Crisco and work into the sugar, water and cream cheese mixture a little at a time by hand with the mixer paddle.
• 5. Add a dollop of Butavan
• 6. Dash of salt
When all ingredients are moistened and slightly mixed, place mixing bowl and beater on the mixer and work the air out by starting the motor on slow and lifting the bowl of icing up and down several times until the air is worked out. Continue beating at a medium speed until smooth and creamy.
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HANDY HINTS Use a skewer to clear tips that are stopped up. Open the icing bag, insert the skewer from the top of the bag down through the icing, pushing out the obstruction through the tip.
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NOTE: Earlene says her icing doesn't need refrigerated. The sugar must act as a preservative.
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CREAM CHEESE ICING
• 3/4 cup Margarine
• 12 oz Cream cheese; softened
• 2 teaspoons Vanilla Extract
• 1 1/2 lb Confectioner's sugar; sifted
• 1 cup Pecan halves (garnish); opt.
Using an electric mixer, blend the first three ingredients together. Add confectioner's sugar gradually, beating continually until smooth. If necessary, add water to thin. This icing isn't so sweet tasting, but is rather soft and off-white in color.
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NOT-SO-SWEET CREAM CHEESE ICING

BEAT TOGETHER:

• 8 oz Cream cheese; softened
• 1 teas Vanilla Extract
• 1/2 cup Butter or margarine
• 1 1/3 cup Confectioners' sugar
Add all ingredients into mixer bowl; beat and frost cake. Add small amount of water or milk to thin if necessary.
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GLORIA'S BUTTER-CREAM CHEESE ICING
• 8 oz Cream cheese, softened -then blended with:
• 1 lb Confectioner's sugar
• 1/4 cup Softened butter
• 2 teas Vanilla Extract
Add all ingredients and mix.
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EASY ARTIFICIAL CREAM CHEESE ICING
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To about (1 recipe) of buttercream icing, add about 1/2 to 3/4 cup Cream Cheese pastry filling ....Or just add until it tastes right to you. This will thin your icing. No refrigeration necessary. Easy and fast too.
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WHITE CHOCOLATE ICING
• 3/4 cup white Merckens) coating chocolate; melted -  Available HERE
• 2 1/2 Tablespoons flour
• 1 Cup Milk
• 1 Cup butter or margarine, softened
• 1 Cup sugar
• 1 1/2 Teaspoon vanilla
In a medium saucepan, combine white summer coating, which has been melted. Add flour. Blend in milk, cook over medium heat, stirring constantly until mixture is very thick. Cool completely. In a large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add completely cooled summer coating mixture. Beat at high speed until it is the consistency of whipped cream. Refrigerate cake. NOTE: Of course, this could also be made using ANY flavor coating chocolate.
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EASY WHITE OR MILK CHOCOLATE ICING *Pre-made available HERE
• To about (1 recipe) 2 lb. buttercream icing, add about
• 1/2 lb white, milk or semi-sweet melted candy coating chocolate.  -  Available HERE
Wonderful!
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MERINGUE ICING (Like Marshmallow or 7-Minute Icing)
• SIFT TOGETHER: Pinch of salt (ice-cream salt is finer)
• 6 tb Meringue powder
• 2 cups Granulated sugar
• ADD & BEAT STIFF 7-10 MIN:
• 1 cup Hot water ADD & BEAT MORE:
• 1/2 cup Warmed glucose Available HERE
• ADD AT END & BEAT:
• 1 teas or more Flavorings
Set a measuring cup in hot water and add glucose. Stir until warm and thin. Add as directed above. Add almond extract and (clear) vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar and salt is not necessary as long as you aren't going to press the icing through very fine decorating tips (#1,0,00, or 000). I use regular.
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NOTE: This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it and they would crust - after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is so smooth and especially since it is sooo light-weight.
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PEANUT BUTTER ICING 1
• 1 1/2 cup Peanut butter coating *
• 8 oz Cream cheese; softened
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt
• 3 cups Confectioners' sugar; sifted
• 3 tb Milk
• 3/4 cup Nuts; chopped
In double-boiler, melt peanut butter coating. In a large bowl, combine melted coating, cream cheese, vanilla and salt. Beat in confectioners' sugar and milk. Beat well then add nuts.
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PEANUT BUTTER ICING 2
• 3/4 cup Chocolate syrup
• 8 oz Semisweet chocolate coating -  Available HERE
• 2 cup Creamy peanut butter
• 1 cup Confectioners' sugar
• 1/4 cup Milk
• Chopped peanuts for garnish
Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Garnish with chopped peanuts.
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EASY PEANUT BUTTER ICING
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Add 1 cup peanut butter to white or chocolate buttercream icing
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COFFEE CREAM FROSTING
• 1 cup butter, softened
• 1 teaspoon salt
• 5 cups powdered sugar, sifted
• 7 to 8 Tablespoons milk
• 1 teaspoon Vanilla Extract
• 3 Tablespoons powdered instant coffee
Place the butter in a mixing bowl and cream it until it is light, using a rotary mixer. Add the salt and gradually add the powdered sugar as you continue mixing. Add the milk as the mixture thickens so as to keep the icing spreadable. Add the vanilla and coffee and continue to beat until all the sugar is well absorbed. Spread over the cake. Some of the icing may be placed in a pastry bag and piped over the cake in decorative patterns.
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BUTTER MALLOW FROSTING
• 2/3 cup Milk
• 1/2 cup Marshmallows; (30 large)
• 1/2 cup Butter or margarine; softened
• 1 teaspoon Vanilla Extract
Combine the milk and marshmallows in a saucepan. Cook and stir over LOW heat until marshmallows dissolve. Cool to room temperature; stir to blend. Cream the butter or margarine until light and fluffy. Gradually add cooled marshmallow mixture, beating well. Beat in the vanilla. Frost the top of 13 x 9-inch cake or the top of 9-inch square cake.
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DECORATING BUTTERCREAM FOR PROFESSIONALS

RECIPE FOR 20 QT BOWL:

• 3 lb Shortening (Alpine or Sweetex comes in a 50 lb cube)  -  Available HERE
• 1 cup flavorings
• 1 teas Salt
• 1 Crisco can of water (more or less)
• 30 lb Confectioners' sugar (just a guideline - add what you need to make the icing workable)
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RECIPE GIVEN TO ME FOR A LARGER BOWL STILL: 50 pounds powdered (confectioners') sugar 6 pounds cold water 25 pounds emulsified cake shortening (Alpine or Sweetex comes in a 50 lb cube) 3 ounces salt 3 ounces vanilla Blend the powdered sugar, water, salt, and vanilla to a smooth paste. This will be very stiff and should be mixed at low speed, only long enough to saturate and to remove all the lumps from the sugar. Add the shortening in one-or two-pound portions and mix at medium speed until completely incorporated. Caution: scrape down the sides of the mixing bowl thoroughly in this stage: do not over mix. Over mixing the buttercream will cause excessive aeration that will be particularly detrimental to smooth figure work. The buttercream works best if it is mixed at least a day before it is to be used. After it sits it will become aerated, but most of the bubbles should disappear when it is re-mixed. Caution should be employed here: the re-mixing should be done by hand or on the lowest speed with a machine. It is best to re-mix only the amount needed for short periods of time. If, in the process of decorating, the buttercream seems too tacky or too elastic it may be due to the sugar. Only powdered cane sugar will produce the best quality buttercream for decorating.
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MISCELLANEOUS ICINGS
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WHIPPED CREAM FROSTING & VARIATIONS
• Container of whipping cream
• Confectioners' sugar
I don't know how much of a baker you are, but sweetened whipped cream is a very easy frosting - I do it all the time on cupcakes, and if they (or the cake) are going to be eaten promptly, you don't need to worry about jam, etc., if you find it intimidating (although it's really good). You can make a chocolate version by melting some bittersweet or semi-sweet in the microwave. Let cool slightly, and fold into the already sweetened whipped cream, with some vanilla and maybe some liqueur.
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If strawberries are in season; slice them, sprinkle with sugar (2-3 tbs. per pint) and rum or similar liquor and then "marinate" for at least fifteen minutes. Either do it English -style; pour thick cream over.
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French; creme fraiche. Italian; mix with drained ricotta cheese and grated chocolate. Or simply swirl melted chocolate over each serving. Serve with shortbread along side. I put each serving in a beautiful old goblet. Irish Cream liqueur is very trendy. Perhaps fold it into some whipped cream.
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QUICK MICROWAVE FROSTING

Need a quick microwave frosting for cakes and cupcakes?
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Place about 16 mint chocolate patties over a layer cake, or top cupcakes with one patty. The layer cake patties will melt in 2 minutes at HIGH in a microwave and one patty on a cupcake will take 10 to 15 seconds at HIGH in a microwave.
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KEEP WHIPPING CREAM STIFF
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I add about 2 tb of instant vanilla pudding mix to 1 cup of whipping cream to keep whipped cream stiff. It is important to use the instant variety of pudding. Add the pudding as you are whipping the cream.
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MY FAVORITE WHIPPING CREAM FROSTING

• 2 cup Heavy cream
• 1 tb sugar
• 1 Instant pudding mix (for special occasions, I use French Vanilla or Chocolate Fudge) Some milk for thinning
Quantities may be increased for those big occasions. This will fill or frost a 13 x 9" or a 2 layer 9" round/square. Start whipping the cream (chill bowl and beaters first) add to that a little (1 tb or so) sugar. As the cream gets a little thicker, add the pudding. The cream will probably get firm really quick. Add milk a little at a time, to make it spreadable. This is also great as a filling for layer cakes.
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MILKY WAY ICING
• 4 tb Butter
• 2 Milky Way bars; 2.15 oz each
• 1 tb Vanilla extract
• 1 cup Sifted confectioners' sugar
Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while dressing is warm and pliable. Recipe can be doubled.
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My Favorite Icing for Petit Fors or Cookies...very easy to make and use
The best part of it is that you can stack (if using for cookies) but the icing doesn't get rock hard like royal icing would to suck all the moisture from the cookie. Royal icing ruins cookies. It sucks out all the moisture.
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I made some big Gingerbread boys with this icing. They had to have a yellow hard hat with a logo on the tummy. I used frosting sheet to make 200 logos, stuck them on with this icing, spread yellow hard hat with knife, then put it in a bag to make the brim. I also put it in a bag to outline. These cookies (200) went to Port of Trinidad...2 got broken! They emailed me back that they loved them.
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Try this, its very easy and you'll get raves!
Fondant Cookie Icing
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For icing cookies (and for decorating):
I use a mixture of about:
10 parts Dry candy Fondant *
to
1 part water
Vanilla Extract or Candy Flavoring
Food Coloring
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You can make it thicker by adding more dry c. fondant. Or thinner by adding more water. Color or flavor as desired. I usually just add a little almond flavoring or vanilla extract. No beating necessary. Just stir until no lumps remain. This can be as thin as color flow and still won't run off the side of the cake.
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I ice the cookies with this. You should have it thin, but not so thin that it readily runs off the  cookie.
For decorations, I put some icing in a dec. bag with a tip #2 for drawing lines and detail. Or you can paint icing on to decorate too, using a medium soft paint-brush.
This icing is like that used on petite fours. It will crust so you can stack your cookies. But it won't get rock hard like royal icing does. I find it easier and more fun to work with too. This icing (as opposed to royal icing) is very tasty!
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* Dry Candy Fondant, available via mail order HERE
Dry candy fondant is simply another sugar. It is not 'granulated, not brown, but fondant. It will keep like any other sugar.
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The best part of it is that you can stack these cookies but the icing doesn't get rock hard like royal icing would to suck all the moisture from the cookie. Royal icing ruins cookies. It sucks out all the moisture.
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I made some big Gingerbread boys with this icing. They had to have a yellow hard hat with a logo on the tummy. I used frosting sheet to make 200 logos, stuck them on with this icing, spread yellow hard hat with knife, then put it in a bag to make the brim. I also put it in a bag to outline. These cookies (200) went to Port of Trinidad...2 got broken! That isn't bad at all. They emailed me back that they loved them.
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Try this, its very easy and you'll get raves!
Fondant Cookie Icing
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This icing is like that used on petite fours. It will crust so you can stack your cookies. But it won't get rock hard like royal icing does. I find it easier and more fun to work with too. This icing (as opposed to royal icing) is very tasty!
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STABILIZED WHIPPED CREAM #1
• 1 teas Unflavored gelatin -  Available HERE
• 4 teas Cold water
• 1 cup Heavy whipping cream
• 1/4 cup Confectioners sugar
• 1/2 teas Clear Vanilla
• 1/4 teas Almond extractopt.
Combine gelatin and cold water in small saucepan. Let stand until thick. until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and extracts until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed just until stiff. Makes 2 cups. If you omit almond extract and add pumpkin spice this makes a great apple or pumpkin cake topping.
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STABALIZED WHIPPING CREAM #2
• 1 tb Whipping Cream
• 3 tb Confectioners' sugar
• In mixer bowl:
• To 1 tub of very cold whipping cream, add
• 3 TB confectioners'. sugar.
• Beat to blend. More can be added, but whipping cream will be sweeter.
ROLLED BUTTERCREAM ICING
• 1 recipe Wilton regular buttercream having
• 1 cup Crisco to
• 2 lb confectioners' sugar - or about (no meringue, milk or butter)
• add:
• 1/4 cup glucose  -  Available HERE
Add more powdered sugar until no longer sticky. Make Wilton gum paste recipe and combine buttercream and gum paste. Supposedly doesn't dry as fast as fondant.
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Q. What is rolled buttercream fondant?
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A. The difference is regular buttercream is soft and spreadable and the rolled buttercream is a firm dough that you can mold, shape and etc. Rolled buttercream is equal parts of Karo and Crisco. Then add some flavor, and confectioners'. sugar until you have a firm dough. The final addition of confectioners' sugar must be kneaded in by hand.
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ROLLED BUTTERCREAM FONDANT
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Make mixture of equal parts - depending on how much you want to make
• 1 cup or 1 tb or etc. Crisco (solid)
• 1 cup or 1 TB or etc. Karo
• Flavoring of choice -  Available HERE
• Enough confectioners' sugar to make a stiff dough
Knead until nice and smooth. I can't use this icing by itself because my hands are too hot.
It can be hand molded, molded in the candy molds, rolled out, shaped, and etc.
Rolled buttercream is similar to rolled fondant but has a flavor similar to a buttercream icing. The product is actually rolled out and laid over and shaped onto the cake.
Rolled buttercream is 1 part Crisco, 1 part Karo, flavoring and powdered sugar to make a dough. Knead until smooth. I cannot use it by itself because I have very hot hands.
I use it to mix with my rolled fondant icing to keep it softer, moister, and smoother. You can free hand mold with it.
Use it like rolled fondant, make some flowers with it.
Cut shapes and make a design similar to putting a puzzle together.
On the shaped cakes some decorators use this in different colors and make pieces that fit together for a very upscale look instead of the stars.
Mold in candy molds, make only small amounts for things such as dice or golf balls, your imagination is your only limitation.
Flavor with regular flavors or the oil flavors.
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USES: Add mint flavoring, roll into balls, roll in granulated sugar and press into molds. This is great if you need some small item to use on a birthday cake say a pair of dice. Then you can just mix 1T of Karo and 1T of Crisco, flavoring and confectioners'. sugar. You don't have a big batch to store and yet you have enough to make the dice. Because my hands are hot I mix rolled fondant with this keep it from tearing on me.
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On my Armadillo cake I wanted a shiny surface on the Armadillo. So I used this mixture and then rubbed it until it was shiny, airbrushed the detail and he looked real.
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MARSHMALLOW FLOW
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This is a technique developed by Suzanne Flowers of Oklahoma Add to marshmallow cream a few drops of warm water and stir until it will flow easy. Add paste food color to desired shade. Set jars of colored marshmallow cream in an electric skillet to warm. Outline your design in royal icing on top of your cake and let dry. Put marshmallow cream in bags with small writing tips and flow in as you would for color flow or run sugar work. Use a wet paint brush to smooth any areas. This will NOT DRY to a hard stage but will remain very shiny and soft.
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USES: Beautiful for birthday cakes for children. Tastes good is is so pretty. Just messy to cut because it is marshmallow cream
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COOKIE ICING
* This icing is like the kind used for Petite Fors. It will crust well enough to stack cookies but it will not ever dry rock hard the way Royal icing will. Rock hard royal icing sucks out all the moisture from the cookies, making them dry and tasteless! Wonderfully easy to work with! It acts like color-flow. Will 'run' to the edge of the cookie without running off the edge * so long as you don't add too much water.
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• Dry Candy Fondant  -  Available HERE
• Warm water
• Food coloring - optional
• Flavoring - optional
Place any amount of Dry Candy Fondant in a bowl. Add warm water to the consistancy of color-flow icing. You should add enough that it is pretty thin, but not so thin that the icing will run off the cookie. Add a few more drops of more when icing is too thick. You can spread it on with a knife. Have it smooth enough that it thins out without running off the cookie. You can put some in a decorating bag with tip #2 for adding details.
If icing is too thin to be workable, add more fondant to thicken it.
COOKED ICINGS
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For these you will need a good candy thermometer. I like the Taylor one encased in metal so it doesn't accidentally touch the bottom of the pan. (Wilton has the same type with their name on it. Learn to test and find out what temperature water boils at the day you want to use it before you start. (Directions come with this type.)
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*ALL ABOUT COOKIES - recipes, icings and baking hints HERE
BUTTERCREAM
• 3 Egg yolks 2 tb Sugar
• 1/2 cup Whipping cream
• 1/2 cup Milk
• 1 teas Vanilla Extract
• 1 cup Unsalted butter; room temperature
• 1/4 cup Confectioners' sugar
WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pan, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks in bowl, stirring. Replace mixture into pan, place over low heat and cook, stirring constantly, with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Be very careful not to overcook or the yolks will curdle. Continue to stir as the mixture cools. Cool to room temperature. Place the butter and confectioners' sugar in mixer bowl and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups.
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CANNON'S FRENCH BUTTERCREAM ICING
3/4 cup  Granulated sugar
1/4 ts Salt
1/4 cup  Flour
1 cup  Cold butter
3/4 cup  Milk
1 ts Clear Vanilla
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     Place sugar, flour and salt in a saucepan and mix thoroughly. Stir in milk. Cook over medium heat, stirring constantly until very thick. Remove from heat and pour into a mixing bowl. Cool to room temp. Add half the butter--cut into pieces--and beat at medium speed until smooth. Add rest of butter, beat well until smooth. Add vanilla. Chill for a few minutes before using. Cake must be refrigerated until serving.
NOTE: A cake made covered with this icing MUST be kept refrigerated at all times! Bacteria forms quickly.
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CHOCOLATE PUDDING ICING
• 4 oz Dark chocolate pudding mix (not instant)
• 1 1/4 cup Milk
• 1/2 cup Butter or margarine
• 1/2 cup Shortening
• 1 cup Confectioners' sugar; sifted
• 1 teas Vanilla Extract
• 1/4 teas Salt
Cook pudding according to package directions, using 1 1/4 cup of milk. Cover surface of pudding with waxed paper or clear plastic wrap; cool to room temperature. Cream together the butter, shortening and confectioners' sugar until light and fluffy; stir in the vanilla and salt. Gradually add pudding, beating well. Frosts the top and sides of 2- 9-inch layers.
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CHOCOLATE MOCHA BUTTERCREAM
• 1 cup Sugar 1/3 cup Water
• 1/4 teas Cream of tartar
• 4 Egg yolks
• 1 1/2 cup Sweet butter; softened
• 6 oz Semi-sweet chocolate coating *  -  Available HERE
• 4 tb Strong coffee
• 1/2 teas Vanilla Extract
Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Boil over medium heat until mixture reaches 234 . In a large bowl with a mixer, beat the egg yolks until thick. Add the butter in small pieces; beat well. Combine chocolate and the coffee in a saucepan and heat gently until chocolate is melted and mixed, add vanilla, add to sugar mixture; beat well. (If buttercream starts to not hold up refrigerate for a few minutes and then beat again.)
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CARAMEL FROSTING
• 1/4 cup Sweet cream or Half & Half
• 1 tb Butter
• 6 tb Brown sugar
• 1/4 teas Salt
• 2 cup Confectioners' sugar
• 1 teas Vanilla Extract
Mix cream, butter, brown sugar and salt and place over low heat. Stir until sugar is dissolved. Do not let boil! Remove from heat. Stir in confectioners' sugar and vanilla. Stir until cool enough to spread on a 9-inch cake.
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NEVER FAIL CARAMEL ICING
• 1 1/2 cup Sugar
• 1/2 cup Butter or margarine
• 3/4 cup Evaporated milk
• 1/2 teas Vanilla Extract
• 1 lb Firm Nestles caramel loaf * $2.99 per lb at Sugarcraft June 97
Cook together sugar, butter and milk until it will for a soft ball (236 ). Remove mixture from heat and immediately add caramel (in pieces). Continue to stir hot mixture until all the caramel is dissolved; add vanilla. Cool and spread on cake. Is delicious on jam cakes. Note: I tried this and it must be spread very thinly, as it tends to "pile" at base of cake.
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CARAMEL ICING
• 1 1/2 cup Granulated sugar
• 1 1/2 cup Brown sugar; packed
• 3/4 cup Canned evaporated milk
• 1 tb Butter
• 1 teas Vanilla Extract
• 1/8 teas Salt
Cook sugars and milk until it reaches the soft-ball stage. Add butter; stir to mix. Cool. Add vanilla and salt. Beat. Add confectioners' sugar if needed to thicken or milk to keep smooth as it hardens. This icing forms a hard shell.
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DARK CARAMEL NUT FROSTING
• 1 cup Dark brown sugar
• 1/3 cup Light cream or milk
• 1/2 cup Butter (1/2 cup )
• 1/2 cup Pecans or black walnuts -  Available HERE
• 1 teas Vanilla Extract
• 1 pinch Salt
In a small saucepan, combine the brown sugar, salt, cream and butter. Bring the mixture to a boil over medium heat and cook for 5 minutes, whisking all the time. Lower the heat if necessary. Stir in the nuts and vanilla and keep warm. Spread the warm frosting over the cake the minute it comes from the oven.
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CARAMEL (PENUCHE) FROSTING
• 1/4 cup Butter or margarine
• 3/4 cup Brown sugar; packed
• 1/4 cup Milk
• 2 cup Confectioners' sugar (approx.)
Melt butter in saucepan. Stir in brown sugar. Cook over low heat 2 minutes... add milk. Bring to a full boil. Cool to lukewarm WITHOUT stirring. Add about 2 cup confectioners' sugar, and beat to spreading consistency. If too thick, add a little milk.
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SEVEN MINUTE FROSTING
• 2 Egg whites; unbeaten
• 1 1/2 cup Sugar
• 5 tb Water
• 1/2 tb Corn syrup
• 1 teas Clear Vanilla
Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of 2-9" layers or top and sides of 8 x 8 x 2" cake, generously, or about 2 dozen cup cakes, or top and sides of small angel food cake. To cover top and sides of 3 10" layers, prepare this single recipe twice.
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VARIATIONS: Tinted Seven Minute Frosting: Use recipe above and add red food coloring to hot frosting to give a delicate tint. Remove from boiling water, add vanilla and beat until thick enough to spread.
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MINT FROSTING: Use recipe above, substituting green coloring and 1/4 teas peppermint extract in place of the vanilla. Add coloring gradually to hot frosting to give a delicate tint. Remove from boiling water, add flavoring and beat until thick enough to spread. Makes enough frosting for 15 x 10" roll.
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BOILED MARSHMALLOW ICING SYRUP
• COMBINE IN LIGHT- WEIGHT SAUCEPAN
• 3 cups Granulated sugar
• 3/4 cup Water
• IN MIXER BOWL; WHIP:
• 6 tb Meringue powder
• 1 cup Warm water
• FOR LATER:
• 6 Regular marshmallows
• 1 teas Clear Vanilla
Boil sugar and water to 234°. In mixer bowl, beat meringue powder and water on high until stiff peaks form. Add half of the syrup to the meringue mixture, pouring in a slow, steady stream, beating constantly.
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ADD:
• marshmallows
• 1 teas Clear Vanilla
• ADD: rest of syrup in a slow steady stream, beating constantly, until stiff.
NOTE: Icing may be re-beaten if kept in air-tight container. All icings work better as soon as they are made. This icing is used for figure-piping, as it is very light weight.
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BOILED ICING (5 Qt.)
• 6 oz. Water 1 lb.
• 4 oz. granulated sugar
• 1/2 teaspoon cream of tarter
• 8 oz. Egg Whites
Put water, sugar and cream of tartar in pan and cook to temperature of 232 . While syrup mixture is cooking, whip egg whites until fluffy in mixer. After syrup has reached its temperature, add it slowly to whipping egg whites. Then reduce mixer to medium speed and run until icing stiffens, approximately 10 minutes. If desired add vanilla or other flavor before removing icing from mixer.
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USES: Icing the cake, and simple figure piping and flowers. This icing is very light and very easy to use for this technique of figure piping.
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VINEGAR ICING
• 1 cup Brown sugar
• 1 cup White sugar
• 2/3 cup Water
• 1/8 teas Cream of tartar
• 2 tb Vinegar
• 2 Egg whites, stiffly beaten
• 1 teas clear Vanilla
Combine all ingredients except flavoring and eggs. Boil to soft ball stage (236 F). Pour slowly, beating constantly, into egg whites. Add flavoring. Continue beating until thick and creamy.
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PUDDING BUTTERCREAM
• 3 Egg yolks
• 2 tb Sugar
• 1/2 cup Whipping cream
• 1/2 cup Milk
• 1 teas Vanilla Extract
• 1 cup Unsalted butter; room temperature
• 1/4 cup Confectioners' sugar
WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth.
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Combine cream, milk and vanilla in a pan, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks in bowl, stirring. Replace mixture into pan, place over low heat and cook, stirring constantly, with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Be very careful not to overcook or the yolks will curdle. Continue to stir as the mixture cools. Cool to room temperature. Place the butter and confectioners' sugar in mixer bowl and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups
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ICING WITH FRUIT
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RASPBERRY ICING
• 2 cup Confectioners' sugar; sifted
• 1 teas Salt
• 1/4 cup Raspberries; fresh/crushed
• 2 teas Lemon juice
Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until consistency to spread thinly on cake. Makes enough icing to cover top and sides of angel food cake.
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ORANGE BUTTER FROSTING
• 1 tb Orange rind; grated
• 1/2 teas Lemon rind; grated
• 4 tb Orange juice
• 2 teas Lemon juice
• 3 tb Butter
• 1 Egg yolk; unbeaten
• 1/8 teas Salt
• 3 cup Confectioners' sugar; sift
Add orange and lemon rind to fruit juices and let stand 10 minutes; strain if desired. Cream butter; add egg yolk and salt and mix well. Add part of sugar gradually blending after each addition. Add remaining sugar, alternately with fruit juices, until spreadable consistency. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of two 8- or 9- inch layers, or top and sides of 13 x 9 x 2-inch cake.
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STRAWBERRY FROSTING
• 2/3 cup Strawberries; sliced, fresh
• 2 Egg whites; unbeaten
• 1 1/2 cup Sugar
• 5 tb Strawberry puree
• 3/4 teas Light corn syrup
• 1/4 teas Lemon juice Press strawberries through a fine wire sieve
Combine egg whites, sugar, 5 tablespoons strawberry puree, corn syrup, and lemon juice in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beating constantly with rotary egg beater, and cook 6 to 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick enough to spread.
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LEMON BUTTER FROSTING
• 1 teas Lemon rind; grated
• 6 tb Butter
• 3 cup Confectioners' sugar; sifted
• 1/4 cup Lemon juice; approx.
• 1 teas Salt
Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until spreadable consistency. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover tops and sides of two 9-inch layers or tops and sides two 8 x 8 x 2-inch layers.
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ROYAL ICINGS Royal Icing is used for decorations on candies or delicate flowers, etc. for cakes.
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ROYAL ICING WITH MERINGUE POWDER This is your choice for an "all-around" Royal icing. Good to use for Lace pieces.
• ADD IN ORDER GIVEN: BEAT WITH MIXER:
• 6 tb warm water
• 3 tb Meringue powder *
• 1/4 teas CLEAR Almond extract *
• ADD GRADUALLY:
• 1 lb Confectioners' sugar
Combine warm water, meringue powder and almond extract. Beat on medium speed until the meringue powder/ water mixture resembles frothy egg whites and meringue powder is all dissolved. Add confectioners' sugar gradually, beating on low-medium speed until icing is light, fluffy and holds its shape. It should stand in peaks and have a dull appearance. This can take up to 15 minutes.
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TIP: IF ADDED STRENGTH IS NEEDED, ALSO ADD: 1/2 teas Cream of tartar AND/OR 1 tb Gum Arabic *
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Add optional cream of tartar and gum Arabic just before Confectioners' sugar is added.
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NOTES: Utensils should be grease free. Keep icing covered at all times with a damp cloth. Crust cannot be used! To restore texture, simply re-beat. For thinner consistency of icing, add a tablespoon of water; continue beating. Air holes (from beating on too-high speed) will cause decorations to be very brittle and break easily. High humidity can make pieces brittle also. Can store un-refrigerated for up to 2 weeks. Will keep indefinitely refrigerated. Using a hand-held mixer, wait until icing is ready before adding the last cup of confectioners' sugar.
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LACE POINTS One of my favorite ways to use lace points with the cakes is to hang them under the cakes. Between the separations just behind the base borders. Put fresh royal on top of each lace point with tip 2 or 3 and then attach to the bottom of the separator plate after the cake is delivered and set up on the table.
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If the florist is doing real flowers on your cake wait till he or she is through to hang the lace. They tend to knock it off and you have to wait till they are through and put them back. It is easier to just hang them after they get done.
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LARGE RECIPE FOR ROYAL ICING
• 1 1/2 cup Warm water
• 12 tb Meringue powder * (beat; add:)
• 4 lb Powdered sugar
• 1 teas Almond Almond Extract
Beat until it loses it's shine and stands in peaks.
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NOTE: When making Gingerbread houses, icing SHOULD NOT be stiff or GB houses fall apart a lot sooner! You might want to add 1/4 teas Cream of Tartar for additional icing strength.
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ROYAL ICING #2 WITH EGG WHITES (Use immediately; should not be stored.)
• 3 Egg whites; room temperature
• 1 teas Vanilla Extract
FOR ADDED STRENGTH ADD: 1/2 teas Cream of tartar 1 lb Confectioners' sugar (more or less)
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Beat egg whites until light and fluffy. Add vanilla slowly and beat in. Add cream of tartar; beat. Add confectioners' sugar gradually while beating on low speed (for less air holes in icing) for 7-10 minutes. Keep frosting covered at all times with a damp cloth to keep crust from forming.
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NOTES: This icing holds its shape and decorations can be made days in advance of use.
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TEST CONSISTENCY: Squeeze some out in a bag with tip #2. If too thin the line will spread; add more sugar and beat. If too thick the icing won't come out of the tip or will be hard to squeeze out; add drops of water. For the use of small decorating tips such as number 1, 0, or 00; you should make the icing as Royal Icing #3. DO NOT ever fill bags over 1/4 full when using tiny tip openings. Larger eggs require more sugar.
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DRIES VERY HARD - ROYAL ICING (Use immediately; should not be stored).
• IN A SMALL BOWL,
• ADD: 1/2 of an egg white
• ADD: Sifted Confectioners' sugar
Beat with a fork until icing holds its shape. You will decide how much sugar to add for the consistency you need it to be. This icing is used for smallest decorating tips, such as tips #1, 0, or 00. You can make small lace pieces or "curtains" for a rolled fondant cakes with this icing. Lace pieces will be stronger and you will have less breakage using this icing. It is not necessary to have this icing very stiff.
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From Earlene Moore: Royal icing made from egg whites, lemon juice and confectioners'. sugar. I add the lemon juice to the egg whites and beat with a fork in a grease free small bowl whip this until slightly frothy. After I have added the confectioners'. sugar and arrived at the consistency I want I add a little piping gel for extra strength - then you may need to add a little more powdered sugar. This is soooo strong..
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WHAT DO YOU DO WITH LEFT OVER ROYAL ICING? From Earlene: Throw it away? Shame, Shame
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MAKE PUDDLE FACES. Consistency needs to be medium - go flat in the bowl after being dropped at a slow count of 10. Make a puffy circle about the size of a penny using tip 3. Fill up a sheet of wax paper taped to cardboard with these in flesh color and then go back and in the center of each puddle put another very small dot. It will look like a whole sheet of tiny titties. But these are the noses for tiny faces Draw eyes and tiny mouth with non-toxic pen and use for centers of daises, Santa faces and anything else you can think of. We usually do around 1000 Santa's on candy canes a year and these are the faces.
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SILLY SANTA'S are made of Royal too. We have a picture on my web site at: http://members.nuvox.net/~zt.proicer/index.html
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Another use - I pipe most of my Royal roses on toothpicks. The first step is to make a bag of royal with a no. 5 tip and insert a toothpick about 1/2 and squeeze as you pull it out. Let these dry and then pipe the 127 roses on these bases. Wrap the toothpick in with florist tape and pipe a little buttercream icing on the back and they will stay securely on the side of the cake
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EARLENE'S ROYAL ICING
• 1 warm egg white
• lemon juice
• Confectioners' sugar
Beat the egg white and lemon juice until slightly frothy in a small grease free bowl with a fork. Gradually add confectioners sugar a heaping tablespoon at a time. Thoroughly mix and continue adding confectioners sugar until you reach the consistency you want. For extra strength you can add a teaspoon of piping gel. If this softens the consistency just add a little more confectioners sugar.
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ROYAL ICING
• Mix until foamy:
• 2/3 cup lukewarm water
• 1/4 cup deluxe meringue powder
Add on low speed the confectioners' sugar mixture consisting of
• 2 lb confectioners' Sugar
• 1 1/2 tb Gum Arabic
• 1/2 teas cream of tartar
This can be kept in a tightly covered glass jar for a long period of time until used up.
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USES: Flowers, Lattice, Lace, brushed embroidery, curtain work, borders, dummy cakes, and etc. I have a friend who adds confectioners' sugar to her royal until she has a paste and she hand molds figures from this. Then she pipes the clothes and features, carves her detail, sands them and paints them with food coloring and they are very cute. Again, use your imagination.
• Q. Why the gum Arabic?
• A. For strength. Makes it very strong and this icing can be kept at room temperature for a long time
ROYAL ICING - OTHER INFO From Earlene Moore: Don't use fresh eggs!!!!! You need to use old eggs - like from the grocery store. We have chickens and when they are laying I wait at least 2 weeks to use them. Be careful using the egg white royal icing !!!! Never use a cracked egg or even a slight discoloration that might be a cracked egg. If there is any question ........ be on the safe side.... When you mix up a large batch of the Egg white royal in your mixer for roses and etc. Make sure the mixer as well as the bowl and beaters are grease free. Not the whole mixer-but above the bowl.... A tiny bit of cake batter falling in the royal will ruin the whole batch. Mix on low speed so you don't whip air into this icing. Little air as possible keeps it strong
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LOW-CAL ICINGS and SUGAR-FREE CAKES
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In our shop, we don't do dietetic cakes. If you do want to try it, you can buy dietetic cake mix and dietetic icing at your local super market. It may not taste quite as good, but it may be better than NO cake. Flavor can be enhanced with raisins, nuts or fruit garnishes. The icing is very hard to use for decorations. Or, of course, you may have your own dietetic recipes. We carry books for this subject. Be careful of the terms you use concerning "low-cal," Sugar-free," "diabetic," etc.. Just because it is low-cal, does not necessarily mean that it is okay to serve to a diabetic. You should not use any term to describe that you do not know to be absolutely true. Also see Recipes.
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LOW-CAL YELLOW CAKE AND FLUFFY FROSTING YELLOW CAKE
• 2 cup Cake flour
• 1 1/2 teas Baking powder
• 1/3 cup Sugar ( or substitute)
• 3 tb Dry buttermilk
• 3/4 cup Water; room temp
• 1/3 cup Vegetable oil
• 1/4 cup Sugar substitute (Equal)
• 2 teas Vanilla Extract
• 1/2 cup Egg substitute; room temp
• 1/4 cup Margarine; room temp
LOW-CAL FLUFFY FROSTING:
• 1/2 cup Sugar
• 1/4 teas Cream of tartar
• 2 tb Water
• 2 pks Sweet-n-low
• 1/2 teas Vanilla Extract
• 2 Large egg whites
CAKE: Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 cup water, oil, sweetener, vanilla and egg substitute and mix with fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9" square pan which has been greased with margarine. Bake 30-35 minutes at 375 or until cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4x4 to yield 16 equal servings.
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FLUFFY FROSTING: Combine sugar, water, Sweet-n-low egg whites and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake. This is enough frosting for a 2-layer or 9" square cake.
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EARLENE MOORE'S DIABETIC ICING This icing is airy because of the egg whites but you can decorate with it. You can decorate with - for some diabetics.
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CREAM CHEESE FROSTING
• In medium bowl, with electric mixer at medium speed, beat
• 16 oz. softened cream cheese with
• 2 T. butter
• 2 T. Vanilla Extract until creamy
• Add: 1/3 cup honey and beat 3 minutes more.
• Add 1 pkg. instant sugar free pudding (Chocolate or whatever)
• Fold in 2 egg whites, beaten stiff and mix thoroughly
Spread thickly over top of cake. Can make a fancy decoration with this recipe. Must be refrigerated up to one hour before serving.
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USES: I have used this recipe a couple of times and it is as good as I have found to be sugar free. Basic cake decorating borders and icing. Not good for flowers
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DIET-CREAMY FROSTING
• 1/2 cup Non-fat cottage cheese; sieve
• 1/8 teas Salt
• 1/2 tb Diet margarine, melted
• 1/2 cup Equal-Sugar twin
• 1 teas Vanilla Extract
Sieve cottage cheese through strainer to smooth. Mix all ingredients. Beat until smooth. Frosts one cake.
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FAT FREE QUICK CHOCOLATE FROSTING
• 1/2 cup Cold skim milk
• 1/2 teas Vanilla Extract
• 1 pkg. Dream Whip
• 2 oz Sugar-free Chocolate pudding mix
Blend together skim milk, vanilla, and Dream Whip. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as frosting on low-fat cake, cupcakes or brownies. 1 Tb = 9 calories, 0 Cholesterol.
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GLAZES
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BUTTERSCOTCH GLAZE
• 1/4 cup Butter
• 1 cup Confectioners' sugar
• 1/4 cup Brown sugar
• 1 teas Vanilla Extract or rum extract
• 2 tb Milk
In sauce pan combine butter, brown sugar and milk. Bring to full boil. Remove from heat. Add sugar and extract. Beat until smooth. Add more milk for consistency you want to drizzle over cake top.
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SUGAR GLAZE
• 1/2 cup Confectioners' sugar
• 1/4 teas Vanilla Extract
• 2 teas Warm water
Sift the confectioners' sugar into a small bowl. Sprinkle 2 teas of warm water and the vanilla over the sugar and stir until smooth. If the glaze seems stiff, add more water, drop by drop, until it reaches drizzling consistency. To use the glaze: drizzle over cooled turnovers with a fork. Alternatively, scrape the glaze into a sturdy plastic bag; snip off a tiny portion of the corner and use the bag to pipe the glaze decoratively on turnovers. This makes enough glaze for 10 turnovers. It should be made shortly before using, since it hardens quickly on contact with air.
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CHOCOLATE RUM GLAZE
• 4 oz Dark Chocolate coating *
• 6 tb Butter
• 1 tb Light corn syrup
• 1 tb Dark rum (optional)
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Re-heat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Using chocolate shaver, * shave chocolate to decorate top and sides, if desired. For shiny glaze, store cake at room temperature until serving time.
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GANACHE 1 Ganache is an icing made up of whipping cream and Coating chocolate.
• 2 cups Heavy Cream to 1 lb chocolate chips. I prefer 1 1/2 cups Whipping cream to 1 lb chocolate chips
Warm the whipping cream and add the chocolate chips, stirring continually until all of the chips are melted and the icing is very glossy and smooth. Set aside to cool. Check occasionally and when the icing begins to thicken it can be poured over a cake on a cooling rack. (Put a tray underneath to catch the yummy drippings.) If you need it for a filling or want to whip it to use like buttercream it needs to cool longer. Basic borders can be done. With my hot hands I have to hurry or it melts in bag.
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GANACHE 2
• Q. Can you make a ganache with white chocolate?
• A. (from Earlene) I have had no luck making ganache with white chocolate so I called the expert. Gloria Griffin in Canada does lots of chocolate things, teaches classes and does demos. Here is the information I got from her. The ganache she uses is for using as cake filling or candy centers. Not for pouring over a cake. She likes the Merckens brand of chocolates (White, milk or dark) the best.

• 1 cup whipping cream to
• 1 oz melted cocoa butter
• 1 1/4 lb coating chocolate any flavor
• Oil flavoring (Lorann oils)
To condition the whipping cream bring it to a just to full boil, remove it from the heat, stir, do this two more times. This will remove the impurities and allow it to be kept at room temperature for a longer period of time. Such as for candy centers.
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After the whipping cream has been heated for the 3 times, remove it from the heat and take it off of the stove. Add the Chocolate chips and stir until they are all dissolved and the ganache is smooth and glossy. Add the melted cocoa butter and oil flavoring. Mix well. Let this stand overnight and whip it the next day. Then it is ready to use for a cake filling, icing or candy centers. She said you can do basic borders and even make roses with this mixture.
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GANACHE 3
• 3-12 oz. bags chocolate chips
• 1 pt half/half
• 1/4 cup sugar
• 1/4 cup butter.
• Mix as above
BITTERSWEET CHOCOLATE GANACHE
• 6 oz High quality bittersweet Chocolate
• 1 cup Whipping cream
• 1 tb Brandy
• 1 teas Vanilla Extract
Chop or grate chocolate into fine crumbs. Heat cream until small bubbles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. The mixture will be quite liquid. Let it cool. Beat in brandy and vanilla. This frosting takes several hours at room temperature to achieve spreading consistency. To speed the process, refrigerate. Stir occasionally to assure even chilling. Use as a frosting.
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NOTE: This should be made with a blender. Can be done by hand but harder job.
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FRESH STRAWBERRY GLAZE
• 1/2 cup Strawberries; thinly sliced
• 3/4 cup Sugar 3/4 cup Strawberry syrup OR 3/4 cup Strawberry syrup and water
• 3 1/2 teas Cornstarch
• 1 tb Water
• 1/2 teas Lemon juice
Combine strawberries and sugar; let stand 30 minutes. Bring to a boil, and simmer 3 minutes. Strain through wire sieve. Measure strawberry syrup, adding water if necessary to make 3/4 cup. Pour into small saucepan. Mix cornstarch, water, and lemon juice; add to strawberry syrup. Bring to a boil, and cook gently 4 to 6 minutes, or until thickened. Cool slightly and spread over cake which has been frosted with Fresh Strawberry Frosting, letting it run down on sides. Let stand about 1 hour to allow glaze to become firm
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TORTES and CAKE FILLINGS
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Any GREAT cake recipes deserves a GREAT cake filling! You can spread filling in the center, between the layers, or split each layer in half and add filling as a torte. I generally use our pre-made fillings. These are available in many flavors.
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WARNING: DO NOT use puddings or those made with MILK or CREAM, unless you plan to store the cake in the refrigerator until eaten, as bacteria can cause a very "subtle" food poisoning that may not show up for 1-2 days, but can be very dangerous.
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TO TORTE: Split each cake layer in half horizontally using a professional cake slicer or a serrated edged knife. Slide a card board circle between the two slices and lift off the top one. Place a circle of icing on top outside edge of each one, (piped from a decorator bag; open coupler only, no tip needed.) This makes a "wall" to keep filling from oozing out.
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TO ASSEMBLE: Starting with bottom slice, slide the next one off the card board circle * onto the bottom layer. Proceed with other layers-slices until assembled.
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NOTE: Icing should NOT be stiff for spreading or cake crumbs pull off into the icing.
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MY FAVORITE PINEAPPLE FILLING (Very good with yellow cake)
• 2 1/2 cups Buttercream icing
• 1 small can Crushed pineapple; dr