A bunch of icing recipes for cake decorating and cookies

Heat the apricot jam in a pan with the water, then rub through a sieve to remove any lumps. Return to the pan and heat until boiling before brushing carefully over the cake.

BUTTERCREAM ICINGS

DOLORES' WHITE BUTTERCREAM ICING

ADD IN ORDER GIVEN:

1 cup Crisco (no more than 1 1/2 cups) (Crisco is solid vegetable shortening)
1 teas CLEAR Vanilla extract
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

* 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.

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.

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.

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!

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.

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.

EASY CHOCOLATE FUDGE BUTTERCREAM ICING

Make BUTTERCREAM ICING as above, then add to any amount of icing;

Dry Hershey's Cocoa < not drink mix > until the buttercream icing becomes the nice rich chocolate color and taste you prefer.

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.

CHOCOLATE ICING 2

1/3 cup Cocoa
1 lb Confectioners' sugar
1/4 cup Margarine
1/2 cup Evaporated milk
1/2 teas Vanilla

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.)

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 Flavoring
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.

VANILLA ICING

1/4 cup Margarine
1/4 cup Half and half
1 teas Vanilla
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.

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.

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.

NOTE: Earlene says her icing doesn't need refrigerated. The sugar must act as a preservative.
Back to top?

CREAM CHEESE ICING

3/4 cup Margarine
12 oz Cream cheese; softened
2 teaspoons Vanilla
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.

NOT-SO-SWEET CREAM CHEESE ICING

BEAT TOGETHER:

8 oz Cream cheese; softened
1 teas Vanilla
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.

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

Add all ingredients and mix.

EASY ARTIFICIAL CREAM CHEESE ICING

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.

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.

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!

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.

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.

PEANUT BUTTER ICING 1

1 1/2 cup Peanut butter coating *
8 oz Cream cheese; softened
2 teaspoons Vanilla
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.

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.

EASY PEANUT BUTTER ICING

Add 1 cup peanut butter to white or chocolate buttercream icing

COFFEE CREAM FROSTING

1 cup butter, softened
1 teaspoon salt
5 cups powdered sugar, sifted
7 to 8 Tablespoons milk
1 teaspoon vanilla
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.

BUTTER MALLOW FROSTING

2/3 cup Milk
1/2 cup Marshmallows; (30 large)
1/2 cup Butter or margarine; softened
1 teaspoon Vanilla

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.

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)

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.

MISCELLANEOUS ICINGS

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.

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.

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.

QUICK MICROWAVE FROSTING

Need a quick microwave frosting for cakes and cupcakes?

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.

KEEP WHIPPING CREAM STIFF

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.

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.

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.

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.

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.

Try this, its very easy and you'll get raves!
Fondant Cookie Icing

For icing cookies (and for decorating):
I use a mixture of about:
10 parts Dry candy Fondant *
to
1 part water
Flavoring or this
Food Coloring

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.

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!

* 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.

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.

Try this, its very easy and you'll get raves!
Fondant Cookie Icing

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!

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 extract - Available HERE
1/4 teas Almond extract opt. - Available HERE

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.

B Back to top?

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.

Q. What is rolled buttercream fondant?

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.

ROLLED BUTTERCREAM FONDANT

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.

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.

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.

MARSHMALLOW FLOW

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.

USES: Beautiful for birthday cakes for children. Tastes good is is so pretty. Just messy to cut because it is marshmallow cream

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.

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

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.)

*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.

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 Vanilla

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.

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
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.

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.)

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

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.

NEVER FAIL CARAMEL ICING

1 1/2 cup Sugar
1/2 cup Butter or margarine
3/4 cup Evaporated milk
1/2 teas Vanilla
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.

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
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.

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.

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.

SEVEN MINUTE FROSTING

2 Egg whites; unbeaten
1 1/2 cup Sugar
5 tb Water
1/2 tb Corn syrup
1 teas 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.

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.

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.

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 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.

ADD:

marshmallows
1 teas 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.

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.

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.

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 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.

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.

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

ICING WITH FRUIT

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.

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. FRESH

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.

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.

ROYAL ICINGS Royal Icing is used for decorations on candies or delicate flowers, etc. for cakes.

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.

TIP: IF ADDED STRENGTH IS NEEDED, ALSO ADD: 1/2 teas Cream of tartar AND/OR 1 tb Gum Arabic *

Add optional cream of tartar and gum Arabic just before Confectioners' sugar is added.

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.

LACE PIECES 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.

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.

LARGE RECIPE FOR ROYAL ICING

1 1/2 cup Warm water
12 tb Meringue powder * (beat; add:)
4 lb Powdered sugar
1 teas Almond extract

Beat until it loses it's shine and stands in peaks.

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.

ROYAL ICING #2 WITH EGG WHITES (Use immediately; should not be stored.)

3 Egg whites; room temperature
1 teas Vanilla

FOR ADDED STRENGTH ADD: 1/2 teas Cream of tartar 1 lb Confectioners' sugar (more or less)

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.

NOTES: This icing holds its shape and decorations can be made days in advance of use.

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.

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.

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.

WHAT DO YOU DO WITH LEFT OVER ROYAL ICING? From Earlene: Throw it away? Shame, Shame

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.

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

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

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.

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.

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

LOW-CAL ICINGS and SUGAR-FREE CAKES

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.

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
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
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.

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.

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.

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 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.

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

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

Sieve cottage cheese through strainer to smooth. Mix all ingredients. Beat until smooth. Frosts one cake.

FAT FREE QUICK CHOCOLATE FROSTING

1/2 cup Cold skim milk
1/2 teas Vanilla
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.

GLAZES

BUTTERSCOTCH GLAZE

1/4 cup Butter
1 cup Confectioners' sugar
1/4 cup Brown sugar
1 teas Vanilla 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.

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.

CHOCOLATE RUM GLAZE

4 oz Semisweet 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.

GANACHE 1 Ganache is an icing made up of whipping cream and chocolate chips.

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.

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 chocolate
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.

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.

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

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.

NOTE: This should be made with a blender. Can be done by hand but harder job.

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

TORTES and CAKE FILLINGS

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.

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.

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.

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.

NOTE: Icing should NOT be stiff for spreading or cake crumbs pull off into the icing.

MY FAVORITE PINEAPPLE FILLING (Very good with yellow cake)

2 1/2 cups Buttercream icing
1 small can Crushed pineapple; drain well 2-3 drops
Oil of Pineapple *

Mix all ingredients together. Blend well. Make "wall" of regular buttercream icing as directed above. Spread filling evenly over each layer. This filling is very thin and good!

CUPCAKE FILLING

COMBINE IN SMALL SAUCEPAN;

1/4 cup un-sifted flour
1/2 cup milk
Cook over low heat, stirring constantly with wire whisk until thickens & just begins to boil.
Remove from heat & chill.
CREAM
1/4 butter or margarine
1/4 cup shortening in large mixing bowl;
BLEND IN
2 teas vanilla
1/4 teas salt
Chilled flour mixture
GRADUALLY ADD
4 c confectioners sugar
Beat to spreading consistency.

PAULA'S FILLING

Use a Bismarck tube #230 to insert filling, just push in & pump it up, if you put too much in it will "explode", when this happens, eat your mistake & keep going. This recipe is similar to that found in Twinkie's & Ding Dong's.

2 1/2 tb water 1/4 cup Crisco
1 teas clear vanilla
1/4 teas salt
1/2 lb confectioner's sugar

Beat together on high speed 10 minutes. Good luck - Paula J.

CAKE FILLING

1 cup Eagle Brand milk
1/2 lb Butter or margarine
1/2 lb Ground nuts
Beat a long time, until fluffy.

Source: Given me at a cake show.

CHOCOLATE CREAM FILLING

3 oz Un-sweetened Chocolate
2 cup Milk
3/4 cup Sugar
4 tb Cake Flour
1/2 teas Salt
2 Egg yolks; slightly beaten
1 tb Butter
1 teas Vanilla

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' constantly; then continue cooking 10 minutes, stirring occasionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla. and cool. Makes 2-1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cupcakes.

LEMON FILLING

1 cup Sugar
5 tb Cake Flour
Dash of Salt
1 Egg OR 2 egg yolks; Slightly beaten
2/3 cup Water
1/3 cup Lemon juice
1 teas Lemon rind
2 teas Butter

Combine sugar, flour, and salt in top of double boiler; add egg, water, and lemon juice, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Add lemon rind and butter. Cool.

COCONUT LEMON FILLING

2 cup Water
1/2 cup Lemon juice
3/4 teas Salt
1 cup Sugar
1 cup Water
1 cup Flour; or 10 tablespoons
4 Egg yolks
1/2 cup Sugar
1 tb Lemon rind; grated
1 tb Butter
8 oz Coconut; shredded Cornstarch

Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of double boiler and bring to a boil over direct heat. Place over boiling water. Add 1 cup water gradually to flour, mixing to a smooth paste. Add gradually to hot mixture and cook 5 minutes, stirring constantly. Beat egg yolks with 1/2 cup sugar; add slowly to lemon mixture, cook 2 minutes, stirring constantly. Add lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups filling, or enough to spread between layers and on top and sides of three 9-inch layers. Sprinkle coconut generously on sides of cake. Decorate top of cake with a 1-inch border of coconut.

CUSTARD CREAM FILLING

1/2 cup Sugar
1/3 cup Flour
3/16 teas Salt
2 cup Light cream
4 Egg yolks, beaten
1 tb Butter
1 tb Vanilla extract OR 2 tb Dark rum

Mix sugar, flour and salt. Scald cream and stir into first mixture. Pour whole mixture slowly over beaten egg yolks, beating as you pour. Cook in top of double boiler over simmering water until custard is thick and smooth. Add butter and stir to blend. Cool and add flavoring of choice. About 3 cups or enough to fill 8 cream puffs.

TWINKIE FILLING

1 cup Milk
5 tb Flour
1 cup Sugar
1/2 teas Salt
1/2 cup Crisco
1/2 cup Butter
1 teas Vanilla
1 teas Almond

Mix flour with milk. Bring to a boil and cook until thick. Cool Beat until somewhat fluffy. Then one at a time add; sugar, salt, Crisco, butter, vanilla and almond extracts, beating well after each addition. Refrigerate at least one day to develop flavor. Fill cupcakes or between cake layers. Can be frozen. PEANUT BUTTER FILLING 2 Egg whites 1 tb Cold water] 1 1/2 teas Vanilla 5 cup To 5 1/2 c confectioners' sugar 1/2 cup Creamy peanut butter 7 oz Flaked coconut 2 1/2 tb Milk 1 lb Semi-sweet dipping chocolate Place egg whites, water and vanilla in large bowl of electric mixer. Beat until frothy. Gradually add sugar, beating until mixture is stiff. Add peanut butter and coconut; blend well. Add only enough milk to make a stiff fondant; knead by hand until smooth. Shape fondant into 30-40 eggs. Place candies on wax paper-lined tray; refrigerate overnight until firm. Dip each candy egg in melted chocolate. Store in cool place.

CHERRY COCONUT FILLING

1 lb Dark chocolate coating
1/3 cup Whipping cream
1/8 teas Salt
1 1/2 cup Confectioner's sugar
1/4 teas Almond
3/4 cup Pecans, chopped
DRAIN WELL: 1/2 cup Maraschino cherries, chopped
1 1/4 cup Macaroon coconut

Heat chocolate wafers, cream and salt in double boiler over hot water until chocolate is melted; stir until smooth. Add sugar; blend well. Add flavorings, nuts and cherries. Chill until firm enough to handle. Use as a filling in candy.

WHIPPED CREAM FILLING

1 cup Whipping cream
Few grains salt
2 tb Powdered sugar
1/4 teas Vanilla

Sift sugar. Whip cream until stiff. Add sugar, salt, and flavoring. Pile lightly between layers of well-cooled cake. Serve at once. If desired, coconut may be sprinkled over the cream.

CHOCOLATE NUT FILLING

2 cup Powdered sugar
1 oz Chocolate
Few grains salt
2 tb Melted butter
1 tb Cream
2/3 cup Chopped nuts
1 teas Vanilla

Melt chocolate over hot water. Sift sugar. Add butter and cream. Beat until smooth. Add chocolate, salt, flavoring, and nuts.

GOLDEN CREAM FILLING

1/2 cup Sugar
3 tb Cake flour
1/4 teas Salt
1 1/2 cup Milk
2 Egg yolks; slightly beaten
1 teas Vanilla

Combine sugar, flour and salt in top of double boiler. Add milk gradually, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add vanilla. Cool. Makes enough filling to spread between two 9-inch layers.

SOFT BUTTERCREAM FILLING

1 cup Granulated sugar
3 tb Meringue powder
2/3 cup Hot water
2 cup Crisco
2 lb Confectioners' sugar
1 tb Creme Bouquet *

Beat granulated sugar, meringue powder and hot water to a stiff peak. Add flavoring & Crisco. Mix on low speed. Add powdered sugar slowly, (1/2 cup at a time) while mixer is running. After all sugar is added; beat on medium speed for 5 minutes.

STRAWBERRY WITH CREAM FILLING Usually when I do a cake for someone who wants fresh strawberries, I suggest we use them for the filling. I clean & slice the strawberries (or chop them) & mix them w/ Bavarian cream which I buy from the local cake supply. For the whipped cream topping

BETTERCREAM whipped topping. It is a thick liquid that comes in milk cartons (from Sugarcraft - NOT BY MAIL... must be frozen when you whip it).

You can get it to whip much thicker than regular whip cream. It's also great for doing decorations & I even know someone who claims to have made roses from it. She has an industrial mixer though & can get it much thicker than I with my little had mixer. I did do a graduation cake that the people wanted to have fresh strawberries on it. Luckily they wanted it done in white & black, so I dipped the strawberries in candy molding chocolate before placing them on the cake. This stopped the "leaking", candy melts come in a variety of colors & white, which you can add color to. Don't use the liquid color from the grocery store, though, because it ruins the candy.

BASIC CREAM PUDDING FILLING

4 oz Vanilla-instant pudding
1 cup Cold milk
1/2 cup Cold heavy cream

Blend together the pudding mix & milk in a sm. mixer bowl with the mixer on low speed. Add the heavy cream; beat for about 1 minute at medium speed. Chill for 10 minutes before folding in any additional ingredients.

VARIATIONS: VARIATIONS:

Orange Cream Pudding Filling: Prepare as directed above. After chilling for 10 minutes, fold in 2 tb Triple Sec or other orange-flavored liqueur & 1/4 cup finely chopped mixed candied fruit. Makes 2 cups.

BUTTERSCOTCH-PECAN CREAM PUDDING FILLING: Prepare as directed above ...1 pkg. (3 1/2 oz) butterscotch-flavor instant pudding & pie filling. After chilling for 10 minutes, fold in 1/2 cup chopped pecans. Makes 2 cups.

EASIER INSTANT FRUIT FILLING!
To our pastry filling, add 1 cup of any recipe buttercream icing. Spread between cake layers or split and fill.
*Be sure to add a 'wall' first, using the open coupler and buttercream icing at the very outer edge. If you don't do this, any filling will ooze out, any recipe.
Sugarcraft carriesd many choices in fillings! Available HERE

"HOW TO MAKE AN ICE CREAM CAKE"

HOW-TO

I've included the Ice Cream recipes because of popular request

This recipe is going to be easy ....really. You will have PLENTY of servings if you use a 9x13 (1/4 sheet pan). This will give you a nice proportion of cake vs. Ice cream. TO DO: Bake a cake in the sheet pan. Take it out, wrap it up & wash the pan.

Now, take the SAME PAN. Line it with several layers of plastic wrap OR a sheet of aluminum foil. LEAVE an overhang of wrap, so that you can use this overhang to help with the unmolding.

SOFTEN 1/2 gallon Ice Cream. DO NOT MELT IT. To speed up the softening, peel off the carton & cut the Ice Cream into thick slices.

Place the Ice Cream in a large mixing bowl. If you have a large standing mixer (like a Kitchen aid) beat the ice cream slowly with the paddle until spreadable (NOT melted) No mixer? Use a potato masher to start the mixing, then smooth it out with a wooden spoon. Spread the ice cream into the lined pan. Even the top. Cover with plastic.

Freeze FIRM. Now, split your cake layer in half, to make two layers, each one 9x13. Take the firm I cup out, remove plastic cover, place one layer of cake on top of the ice cream (cut side touching ice cream.) Put a cake board or a cookie sheet on top of the cake layer & FLIP the ice cream over onto the cookie sheet. Lay a warm kitchen towel on the pan, to help the ice cream slip out.

Remove plastic or foil. Lay other cake layer, cut side against the ice cream

You now have a CAKE- ICE CREAM -CAKE sandwich. Put back into the freezer to re-firm for a bit.

FROSTING: Frost with Whipped Cream or Whipped Topping (Cool whip). If you prefer whipped topping, look in your grocery store freezer case for a product called `` Rich Whip.'' It comes in little red & white cartons that look like whipping cream cartons. Whenever I need to use a topping product, I VERY MUCH prefer RICH WHIP. It is made by the people who make the frozen coffee creamer. This stuff will whip very stiff & thick & will spread well & pipe (decorations) excellently. After you're finished, freeze it until you're ready to bring it out & stick in those candles. From the computer Bulletin Board.

ICE CREAM CAKE Easy & very good Crumble up coconut macaroons & cover the bottom of a spring form pan. Put a layer of chocolate ice cream on top of macaroons. However thick you want. Sprinkle with chopped walnuts & a few more macaroons. Drizzle a little chocolate syrup over top. Add a layer of vanilla ice cream, nuts, & syrup. End with macaroons on top.

NOTES: Of course, put in freezer until ready to serve. You can use any kind of ice cream you like. But I find it is hard to beat chocolate & vanilla.

MOCHA ICE CREAM CAKE Ladyfingers to line a 9" Springform pan 1/2 Gallon coffee ice cream 1 qt Chocolate ice cream, soft 2 tb Instant coffee granules 1/2 cup Coffee-flavored liqueur 6 Chocolate covered toffee bars, crushed

CHOCOLATE SAUCE 1 cup Heavy cream, whipped Line ladyfingers around sides of 9" Springform pan. Mix ice creams together. Add coffee, liqueur and crushed toffee bars. Pour into pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let cake defrost before serving.

LEMONADE ICE CREAM CAKE GRAHAM CRACKER CRUST

1 1/4 cup Graham cracker crumbs
1 tb Sugar
3 tb Melted margarine
CAKE 1/2 gallon Vanilla ice cream
6 oz Frozen lemonade concentrate; or more (I use 7-1/2 oz)

Mix graham cracker crumbs, sugar and margarine. Line bottom of a 9 x 13" cake pan with mixture, reserving a little bit to sprinkle on top of cake. Blend ice cream and lemonade concentrate with mixer. Spread in pan. Sprinkle top with reserved graham cracker mixture. Freeze overnight. I used the new chocolate-flavored graham crackers. It's great.

PEACH ICE CREAM CAKE

Nonstick cooking spray
2 cup Gingersnap crumbs -34 cookies
2/3 cup Almonds; toasted chopped
1/4 cup Crystallized ginger; minced
2 tb Sugar
6 tb Butter; melted
2 pt Peach frozen yogurt
1/2 cup Caramel sauce; prepared
1 pint Vanilla ice cream
Raspberries Peaches; sliced

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yogurt; freeze 1 hour. On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.
2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.

NUTRITIONAL INFORMATION / SERV 378 x Calories 6 x G. protein 49 x G carbohydrate 17 x G fat 35 x Mg cholesterol 265 x Mg sodium

GERMAN ICE CREAM TORTE

2 lg. Egg whites
1/4 teas Cream of tartar
1/2 cup Sugar
1 pkg. Unflavored gelatin
1/4 cup Water; cold
5 Egg yolks
2/3 cup Sugar
6 tb Sherry
3 cup Whipping cream; whipped
2 tb Cocoa
10 oz Frozen red raspberries; thawed & drained
1 oz Un-sweetened chocolate
1/2 cup Whipping cream; whipped & chilled
12 Chocolate kisses

Remove rim from a 9" Springform pan. Cut brown paper to fit bottom. Beat egg whites & cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275 . Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Return meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, & sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another & leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim & transfer torte to serving plate. Shave un-sweetened chocolate over top & sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges.

DECADENT ICE CREAM CAKE

2 1/4 cup Macaroons; crumbled
3 cups Chocolate ice cream; slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahula
3 cups Vanilla ice cream; slightly softened

Layer the bottom of an 8" round Springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tb. of the chocolate syrup & 2 tb. of the Kahula over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup & Kahula. Cover and freeze for at least 8 hours or overnight. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides & place the ice cream cake on a serving platter. Slice & serve.

TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice cream, such as chocolate-almond or others can be used.

PEANUT BUTTER ICE CREAM CAKE

18 oz Graham crackers
3/4 cup Peanuts; salted cocktail
4 teas Butter or margarine, melted
4 teas Sugar
1 qt Vanilla ice cream, softened
1/2 cup Peanut butter; chunk-style
Chopped salted cocktail peanuts for garnish

Assemble salad maker. Shred crackers and peanuts. Combine cracker crumbs, nuts, sugar and butter. Pat into 9" pie pan. Bake 8 minutes at 375 . Chill. Assemble mixer with large mixing bowl. Combine ice cream and peanut butter at # 4 speed until blended. Pour into pie crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm. Makes 1 - 9" pie.

BLACK FOREST ICE CREAM CAKE

1 qt Golden vanilla ice cream; softened *
1 3/4 cup All-purpose flour; un-sifted
2 cups Sugar
3/4 cup Hershey's cocoa
2 teas Baking soda
1 teas Baking powder
1 teas Salt 2 Eggs
1 cup Black coffee; strong
1 cup Buttermilk or sour milk
1/2 cup Vegetable oil
1 teas Vanilla
3 cups Cream; whipped
1 cup Cherry pie filling * You can use Burgundy cherry ice cream

Firmly pack ice cream into a foil-lined 9" round cake pan. Cover and freeze about 2 hours. Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9" round cake pans. Bake at 350 for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely. Place 1 cake layer upside down on serving plate; top with ice cream un- molded from cake pan. Place second cake layer top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With decorator's tip or spoon, make border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least one hour before serving.

Note: To sour milk, use 1 tb vinegar and enough milk to equal 1 cup. Beautiful Birthday or party cake.

OREO ICE CREAM CAKE DESSERT

Take a bag of Oreo's & crush them. Reserve a cup of crumbs for the top of cake, & put the rest of the crumbs on the bottom of a 9 x 13 pan.

1. Next layer is a half gallon of vanilla ice cream or ice milk whichever you prefer. Frozen yogurt could probably even be used.

2. Next pour on half a jar of caramel topping, & half a jar of chocolate topping followed by 1-2 cups roasted peanuts.

3. Then add an 8 oz container of cool whip. Put your reserved crumbs on top & you have it! Put it in the freezer. Can be made well in advance! A big dessert hit around here & an especially good one for summertime!!! It's also easy!!!

EASY PARTY MINTS

Often referred to as "Wedding Mints" Below are 2 recipes for the tiny sugar mints often served at wedding receptions. These are usually done in the bride's color theme and her favorite flower-shape, etc. They are very easy to do. You only need one single mold of each shape. There are many shapes to choose from. You can make these ahead and freeze theme. (Store Cream cheese mints in the refrigerator until serving time!)

In the picture I placed my mints on a 12" Wilton Show n Serve cake board. I always can get around 100 mints on this tray.
* Don't put sugar on the backs so they won't slide around. They will look pretty.

Click here to see a tray of mints

Click here to see a mint mold (They are yellow rubber. You will only need 1 mold with 1 cavity)

EASY BUTTER MINTS

1/2 cup Butter or margarine
1 ts Salt
2/3 cup Sweetened condensed milk
7 cups Confectioners' sugar; sifted
Desired colors
Oil of peppermint or desired flavor *
Yellow mint mold *
Granulated sugar for dipping candies

Cream butter and salt together until well blended. Add milk. Add sugar. Remove from bowl and knead until mixture is well blended. Add flavor and color.

TO MOLD: Shape a marble-sized piece into a ball, press into granulated sugar, taking care NOT to coat back. Press firmly into the yellow-flexible mint mold. Immediately unmold. You can unmold these directly onto a pretty serving dish or tray and, not being coated on the bottom, they will remain in place. If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve. Makes about 200 mints. Recipe can be halved. Amount depends on size and choice of mold used.

Supplies for these can be ordered from our web site - arrow way down to RUBBER MINT MOLDS HERE

CREAM CHEESE MINTS

Combine in large bowl:
1 lb. Confectioners' sugar
3 oz Cream cheese; softened
Desired food coloring
Oil of peppermint or other desired flavoring
Yellow mint mold
Granulated sugar for dipping candies

Mix with fork until blended. Remove from bowl and knead until mixture is well blended.

NOTE: If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness. Wrap tray in plastic wrap and store in the refrigerator until ready to serve.

OUTLINE: I bake 1 cake mix in my sheet cake pan, usually use a Pound cake recipe from side of Duncan Hines Box - Devils Food Pound Cake or Yellow Pound Cake. After the cake is baked and cold cut into circles with 1" biscuit cutter, this is easier if the cake is partially frozen, but I don't always freeze first. Melt 1 lb coating chocolate; Add 5 tb Paramount Crystals. Pour into 12 oz squeeze bottle with pointed tip (like honey bear bottle tip) Place cake on large rack with wax paper lined under.

Usually I frost the tops first by filling a bag & using only the coupler with no tip attached place a mound of frosting on top of the cake, this way when I coat the cakes the coating runs down off the cake more easily. Using the squeeze bottle pour coating on top of & then all around the cake making sure there are no gaps left on the sides unfilled. I can usually do four or five in a row before they must be moved over. If you don't move them they will stick to the rack & be a real pain to move later. Just run a small angled spatula under the cake & slide over, continue coating cakes until bottle is empty, refill as needed. You can re-melt the coating that flows onto the wax paper, toss it back in the double boiler.

I have found that the few crumbs that fall into the coating are easily knocked off the cakes with a toothpick while coating is still liquid. To get the rest of the coating out of your bottle, toss it into the freezer for a few min on its side & then squeeze it, the coating will crumble right out. I place my petit-fours onto candy cup, the same size you would use for turtle candies I usually just pipe a rosebud on top but sometimes I get fancy.

Sometimes I just make them in mini-muffin pans, but I don't like getting the cake mix into all those little holes. If you have a concave cup flower form (a plastic sheet with 8 cup for holding gum paste flowers while they dry) this make a great place to set your cakes while you are coating them, the cakes are just slightly larger then the cup, the coating flows off the cake onto the plastic, you don't have to move them over, & you can place the plastic sheet into the freezer & pop the coating right off the sheet & reuse just like with the other method, but with a lot less cleanup. By the way all those little pieces left over when you cut the cake can be used to make candy or other types of petit-fours. I don't usually have a problem, with three kids there is usually nothing left

ALTERNATIVE METHOD: For fast easy petit fours, just use candy molds! Coat the mold, add the cake and top with chocolate. The molds are available HERE

TRADITIONAL PETIT FORS

16 oz POUND cake mix
2 tb Orange or almond liqueur
2/3 cup Apple jelly
ALMOND FILLING (below)
MOCHA-SUGAR ICING (below)
CHOCOLATE SUGAR ICING (below)
WHITE DRIZZLE (below)
CHOCOLATE DRIZZLE (below)

ABOUT 4 HOURS BEFORE SERVING OR DAY BEFORE:

1. Prepare pound cake mix as label directs but bake in greased 15 1/2"x10 1/2" jelly roll pan. Cool in pan 10 minutes, then invert on rack and cool completely.
2. Meanwhile, prepare Almond Filling; set aside.
3. When cake is cool, sprinkle with orange-flavor liqueur. Cut cake cross-wise in half, forming two rectangles about 10 1/2"x 7 3/4" trim cake to make straight edges.
4. Between 2 sheets of wax paper, roll Almond Filling to about 10 1/2 x 7 3/4" rectangle. Peel off top sheet; invert bottom sheet with Almond Filling to one cake rectangle; peel off paper and discard. Top with second cake rectangle, liqueur-side down, press layers together firmly. With serrated knife, cut cake lengthwise into 6 strips, each about 1 1/4" wide. Then cut each strip crosswise into 7 pieces.
5. In 1-quart saucepan over low heat, melt apple jelly. With pastry brush, brush cut surfaces of cake pieces with jelly. Place cake pieces 1-inch apart, on wire racks over wax paper.
6. Prepare Chocolate-Sugar icing and Mocha-Sugar Icing. With small spoon, spread chocolate icing over 21 cake pieces, letting excess icing drip onto wax paper. Spread Mocha Icing over remaining cake pieces.
7. When icing is dry, prepare White Drizzle and Chocolate Drizzle. With spoon, drizzle

WHITE DRIZZLE over chocolate iced ones by quickly waving spoon back and forth. Drizzle CHOCOLATE DRIZZLE over mocha petit fors. 42 petit fors.

ALMOND FILLING: In blender at medium speed or in food processor with knife blade attached, finely grind one 4-ounce can slivered almonds (1 cup). In small bowl, mix ground almonds, 1/2 cup confectioners' sugar, 2 tbs. butter or margarine (1/4 stick), softened, and 2 tbs. orange- or almond-flavor liqueur.

CHOCOLATE-SUGAR ICING: In small bowl, mix 3 cups confectioners' sugar 7 tb. Water 1/4 cup cocoa 1 teas vanilla extract

MOCHA-SUGAR ICING: In small bowl, mix 3 cups confectioners' sugar 1/3 cup water 2 tb cocoa 1 teaspoons instant-coffee powder 1 teaspoon vanilla.

WHITE DRIZZLE: In small bowl, mix 1/2 cup confectioners' sugar 2 teas lemon juice.

CHOCOLATE DRIZZLE: In heavy 1-quart saucepan over low heat, melt 2 squares un-sweetened chocolate

FRENCH CHOCOLATE PETIT FORS

1 cup Confectioner's sugar
7 oz Semi-sweet chocolate
5 tb Butter
4 tb Cold water

Sift the sugar. Melt the chocolate in double boiler. Add sugar and butter (butter cut in pieces). Stir until smooth. Remove from heat. Add water one Tbs.. at a time to cool. Pour icing on petit fors or other cake while still warm. Is shiny, very soft, easy. Glazes 40 petit fors. Makes 1 1/2 cups of icing.

TIP: Lace points look beautiful on petit-fours, you can also make lace points out of royal icing or... easy with coating chocolate & set them up off of the surface of the cake, really pretty. For a Christmas party last year I made 50 petit-fours with different designs I found in an old Wilton yearbook, Santa faces, snowflakes - of course each one of them different chocolate frosting with white royal piping & a silver dragee in the center, snowman's face, written Noel & Joy done in old English script in red & green with a touch of holly, poinsettias. I don't always get the chance to have fun with decorating & these were really fun to do - too bad everyone eats our works of art.

PETITE FOURS 2

3 cups Dry candy fondant - Available HERE
3 cups Confectioner's sugar
5 oz Water
2 teas Vegetable oil
1 teas Almond flavor, or as desired

MARZIPAN:

1 cup Almond paste- Available HERE
2 Tbs.. Karo Syrup
1/2 cup Marshmallow cream
2 cup Confectioner's sugar

CAKE: Heat over water to 100 degrees. Use large sheet cakes with crusts cut off. Cut 1 1/2" max. squares. Space on rack over pan. Quickly drip on top and curtain sides of pieces in one application. Scrape drippings and re-use. Remove any crumbs. Thin and re-warm as needed.

NOTES: Coordinate flavor, color of cake, filling, icing color. Authentically, petit fors should have apricot filling (or other) between layers and have a thin coating of marzipan over the cake before poured fondant is applied. In USA many times, we do not use the filling or the marzipan.

MARZIPAN: Break up paste in bowl. Knead with ingredients. Add more sugar, if necessary, to thicken. May add glucose or glycerin to thin. Cover tightly.

PETIT FORS 3

1 lb Chocolate coating - Available HERE
3-4 tb Paramount Crystals - Available HERE

Melt chocolate as usual over a double boiler, add crystals & stir gently until dissolved. I put this into a squeeze bottle, (like the ones honey comes in only larger), place cake on rack with wax paper under, squirt chocolate mixture over top of cake & down sides until coated, move cake immediately to the side, otherwise the coating will stick to the rack, let dry. If your cake has a flat top, it may be necessary to run a knife along the top very lightly to run off some of the chocolate. When I make petit fors I usually put a mound of frosting at the top by using just a coupler with no tip in the bag, this way the frosting slides right down the side very nicely. You can reuse the frosting that collects under the rack, just scrape back into the pan & re-heat. If you have a concave cup flower form (a plastic sheet with 8 cup for holding gum paste flowers while they dry) this make a great place to set your cakes while you are coating them, the cakes are just slightly larger then the cup, the coating flows off the cake onto the plastic, you don't have to move them over, and you can place the plastic sheet into the freezer & pop the coating right off the sheet & reuse just like with the other method, but with a lot less cleanup.

NOTE: Paramount Crystals is a mixture of partially hydrogenated vegetable oil (coconut, palm kernel, palm soybean) etc. in other words it is fat. It is the best fat to use when thinning down chocolate, it comes in flakes that resemble chip coconut, I don't know why they call them crystals because they don't look like crystals at all. Avail at Sugarcraft.

PETIT FORS - 4

Pound Cake Mix
1 Marzipan paste - Available HERE
1 Batch buttercream icing

Slice up the pound cake into several thin layers, (horizontally). Take two of the thin layers, and frost with the buttercream, set aside. Take the marzipan and roll it into a thin sheet, and put on top of your just put together layers, and then cut the layers into tiny squares. Put your tiny squares onto a rack, and frost with a thin mixture of powdered sugar and milk glaze. Add milk slowly to right pouring consistency).

Decorate with sprinkles, or pipe tiny frosting flowers. I follow this recipe often. My guests think that I have gone to a lot of fuss, just for them. I use the same recipe here for Christmas sugar cookie frosting, one pound of powdered sugar and one fourth cup of milk.

PETITE FORS - 5

Pound cake
Apricot Glaze; strained - Available HERE
Cake cutter ( Toffee Fork)
Petite Four Cutters; any shape - with cookie cutters HERE
Dry Candy Fondant Water to thin fondant to consistency - Available HERE
Decorating kit Food coloring

SIMPLE SYRUP: 50% water 50% granulated sugar

ROYAL ICING

5 tb To 6 Tb Hot water
3 tb Meringue Powder - Available HERE
1 lb Confectioners' sugar; approximately

Bake Pound cake (or other firm cake in jelly roll pan (1 cake mix approx.). Cake should be thin, only about 1-inch high. When ready to coat: Spread glaze over top of cake. Cut petite fours: Cut out each petite four with tiny cutter, each is 2 pieces, having the 2 stick together because of the glaze. Push out onto wax paper-covered tray. Glaze will stick the 2 layers together and help to keep cake fresh.

Icing: Place Dry Fondant in a saucepan. Add water to consistency. Heat to warm, NOT boiling.

IMPORTANT: If you over-heat the fondant, it will thicken and become very hard! You shouldn't have it too thin, as you want it to coat thickly so the cake won't show through. Color icing if desired.

TO COVER: Place one petite four on the Cake Cutter fork. Pour glaze over cake, catching all drippings in a tray below. Scoot cake off fork using a skewer or toothpick. Re-heat drippings and re-use. When all the cakes have been coated, use a thin-bladed knife to trim Drippings from bottom of each cake.

DECORATE: Decorate with thinned royal icing and tips 1 or 2, etc. . Decorations should be very fine and delicate. If desired, add a tiny rosebud, tip 101 or 102 and a tiny stem, tip 2, leaf tip 349. Place each finished cake in a paper liner. These keep longer than regular cake, if kept tightly packaged. When fondant icing gets too thick, heat and add Simple Syrup to thin it.

SIMPLE SYRUP Add equal parts granulated sugar and water together in a pan and heat to a boil, until sugar is thoroughly dissolved.

TIPS: Use small decorator bags filled only about half full, for greater accuracy in decorating. Keep icing and tips covered with a damp cloth at all times. SIMPLE

PETITE FORS TIPS

1. I use Dry Candy Fondant. Add water to consistency (color and flavor). Heat but NEVER boil or get too hot. I forget what the exact temp is (tells on the Wilton box).... temp should not reach over 100 degrees! That's not very warm at all. Re-heat when it cools too much. Use of a candy thermometer is a great way to keep safe on heating. (Heating too much causes icing to thicken - add more water if this happens).

2. One great way to learn would be to buy Wilton’s® 'Candy Wafer & Fondant Mix' $3.99... includes recipe and directions.

3. Petit fors take a long time to do and are consequently very expensive! I refuse to do these - Too much trouble for too little money.

4. When I did do them I always put a thinned down coat of buttercream icing on the petite fours before I spooned or poured the fondant over them. Your fondant has to be just right. Too thin and the cake will show through - Too thick and they are not pleasant to eat. To hot and it is too thin - Too cold and it won't pour.

How Veronica on our message board does hers. Folks - this seems the easiest way!
Veronica
     PLEASE try my method!
     Sat May 4 19:52:20 2002
     66.157.171.21

I promise this is by far the easiest way to make petit fours. I can coat 6 dozen in about 30 minutes. The trick is to cut them into squares (I use
a square cookie cutter) and then freeze them. Here is the complete process:

Bake a 2-inch high cake. Level it and torte it into two layers. Fill it with whatever filling you want to use and ice the top only with buttercream.
Cut into squares and then freeze solidly. Give them at least a couple of hours in the freezer.

     Mix 1 cup of water and 1/4 cup of light corn syrup in a large microwave safe mixing bowl. Stir in about 3 lbs of powdered sugar and
     whatever flavoring you want to use. My most popular one is lemon. Microwave for 2 minutes, stir and microwave for another minute. It will
     be much warmer than most other recipes for poured fondant.

Put a cooling grid on an elevated cake stand with half of it hanging off the side. You will need to use a weight on the side sitting on the cake
stand to keep it from tilting off. (I hope this is making sense - it's much easier to show than tell about.)

     Take out a few petit fours (I do about 8) at a time. Stick a toothpick in the bottom. If your cake is frozen it will be slightly difficult to get the
     toothpick in, but it needs to be so you can dip them without them falling off. Dip the frozen cake squares in the hot fondant. I start by dipping
     the top and then roll it over to the side and turn to cover all sides except the bottom. Now hold the toothpick in your left hand and stick it
     through a hole on the cooling grid. Grab it from the bottom with your right hand. Pull straight down so the cake comes off the toothpick and
     rests on the grid. Then just let it sit until it hardens. Repeat the process for the rest of the petit fours. When the fondant starts to cool off just
     pop it back in the microwave for a minute.

     Here is why this works so well. First, because the fondant is so warm it covers smoothly with no lumps. Second, the cake being frozen
     makes it stay on the toothpick and makes the fondant set very quickly. Third, by dipping you eliminate bare spots and greatly reduce the
     amount that drips off.

I just started doing the same process to dip chocolate petit fours too. I just thin the Candy Melts with shortening so it doesn't set as hard.

I promise if you try this you will wonder why anyone ever did it any other way!

Here is another complete innovation in doing thes tiny cakes - talk about EASY!
We carry molds for doing petit fours. Heart shaped, round, assorted shapes...it is SO simple!!
Nancy [nc]
     Here's the instructions for Petit Fours from [m
     Mon May 6 08:20:38 2002
     152.163.207.182

     the Petit Four molds. My friend Miss Thang' aka Penny was lucky enough to go to the Fl. Mini Classes. She took a class from the ICES VP
     Kathy Scott on these. When Penny came back she described how to do them and Dolores ordered the molds for all of us. Dolores has a
     picture of the ones i did with the molds she sells. Yesterday was our NC DOS and Kathy Scott came to our meeting and demo'ed making
     these for us. She calls them Limoges Box petit fours enrobed with white chocolate. She was wonderful to watch and she is so funny! She is
     of course going to be at ICES and everyone should try to meet her. Hopefully she'll demo these there too. Here's what she did:

     She has the same molds Dolores carries, she cut them away from each other leaving extra plastic around them so you can hold them by that.
     She fills each mold with melted white chocolate. For the white chocolate she adds 1/2 cup of paramount crystals per one pound of chocolate.
     This way the chocolate will be a 'soft bite' and not hard. Be careful handling them when made this way as they are easy to crush. Once you fill
     the mold with melted chocolate she immediately turned it upside down to empty it back into the rest of the melted chocolate. This will leave
     you with a thin layer of chocolate in the mold. She put them on a small cookie sheet,once you have done all the molds this way set them into
     the freezer for a minute or 2. Then when you take them out having a frosting bag with some buttercream in it. Squirt a small amount of BC
     into each of the white chocolate shells- still in the molds. Then top this with a small piece of cake. The BC will keep the cake from floating up
     when you cover it with more melted chocolate. Then you put these back into the freezer to set up. Once they have been in there for a few
     minutes you take them out, turn you mold upside down near your table surface and the petit fours just pop right out.

     These are very easy and so pretty! She decorated hers with fondant that had been pressed into the silicone molds. She had lots of different
     designs. She also had some frosting sheets with tiny little pictures she would put on some. She first topped the petit four with fondant,
     dampened it a little and place the picture on. Then she went around the edges of the fondant with a skewer to press in a line. This made it
     look like a lid on top of the petit four!

     For a cutter she used a plain,small metal round cutter for the round petit fours, for the oval she just squeezed the same cutter into an oval and
     cut. For the squares she just eyeballed for the size and the triangles the same way. For a cutter to make a fondant top she had taken an extra
     petit four mold and just trimmed away every bit of extra plastic. Then used this as a cutter, perfect size!

Youu can fill them with anything that you want. I havent tried making Petit Fours Veronica's way yet but i will. Her way sounds really good
too!

Remarks from Becky on this method: Well, everytime I put one down on the tray it disappeared! Everyone said they were delicious-I used raspberry cordial oil plus almond as my flavorings. Definately will make again with your method.

Remark/Question: I had also sworn off petit fours!! Your method sounds wonderful and I will definitely give it one more try!! However, I do have one question.
Why do you ice the top with buttercream?
REPLY The fondant is smoother that way
ANOTHER: instead of toothpicks, I use a skewer when doing petit fours and you have more to hold onto - thus it's easier to me.

ANOTHER: I use a candy dipper

The molds are shown at http://www.sugarcraft.com with cany molds.

Back to my RECIPES page

Back to my Home Page