fabulous decorating ideas Er for simply stylish cakes, Glaze, icin a topping g Filing is the sweet treat that goes between the layers of a cake to make it moist and delicious. Icing is what covers the outside of the ccake, and itis what you will use for decorating. You may need a bit more or less powdered sugar, depending on the humicity and your ingredients (some butters have a higher water content than others). Sugar Syrup Brushing suger syrup between the lay- fers of your cake will make It moist and tasty. Add vanilla. orange, almond or ary ther flavoring you like, This recipe makes more than enough syrup t9 cover fone 8" (20cm) round cake. 1 © (2003/70) sugar 2c (450m1/1611 02) water 1, Bring sugar and water to a boil in & 2 Simmer 2 to 3 minutes Chocolate Syrup This thin syrup is great for chocolate lovers! It makes more than enough syiup to cover one 8 (20cm) round cake. 1 € (829/302) unsweetened cocoa pow ser 2 € [4009/1 402) sugar Ye tsp (1'fmi) salt 1% ¢ (800miI/10t1 02) water 1 tbsp (18m) vanilla extract 1. Combine: cocaa powéer, sugar and salt in a ene-quart sauce pan. 2. Mix together so that no lumps remain 3. Add water ahd stir. Turn heat to mec! ‘um and stir occasionally until sugar 1s dissolved (do not boil, Remove from heat 4, Slir in varia Vani Custard The cornstarch in this recipe makes the custard sturdy enough fo hold well as a tiling, and the egg yoles make it smooth land creamy. Feet ‘ee to add more tia- vors as desired, For coffee-fiavored cus- tard, add one'sho! of espresso or 2 tosp. (259) of instant cottes, For chocolate custard, decrease the sugar to 3 tbsp (869) and add Ys € (Boz) chocolate chips, The recipe makes arough to fil tone 8° (20cm) round cake. Ys (803/162) cornstarch 4 699 yolks 2Mce (625mV/20 02) whale milk Wee (603/902) suaar 1 thep (15m)) vanilla extract 1, In a emall bowl, mix corn starch, #99) yolis and 1/2 ¢ (126mi/2H1 02) milk with a wice whisk 2, Heat remaining milk in a sauce pan. 3, When the milk comes ta a boil, adé the sugar misture while whisking 4, Simmer for 8 minutes, oF unti tne custard becomes thick, Add vanilla 6, Relrigarate and allow to cool, Fruit Topping Use fresh o frozen berries, mangos or citrus fruit to fill your Iayor cakes Spread fresh or trozen fruit between each cake Inyer. Chop larger frut into small pieces it necessary, For frozen fruit, drain the juice so it wil not make the cake soggy. Creamy Whipped Filling Fresh fruit topped with whipped cream is my all-time favorite dessert! This redpe makes enough to fil one 8° round cake 2 ¢ (485m1/16H1 02) neavy cream 2 thsp (259) sugar 1 sp (Sm) vanilla extract 1. Cambine heavy eraam, sugar and vanilla 2. Whip until sift peaks form. (Bo not ovarwhip oF it wil eurdlo) Classic Buttercream Icing Classic buttercream cing, which ig ratu rally white, sors woll for crumb-coat ing icing, filing and decorating. The teal butter makes it even mare delectable, Buttereream icing will last for up to twa weeks in an airtight container when refrigerated. This recipe makes enovgh to crumb-coat and cover an 8" (20cm) round cake, 4 tsp (60m) pasteunzed agg whites «-¢ (B0mi/2Hl 02) heavy cream vac (175g/802) outer, soitened 7 ¢ (800g/1¥lb) powdered sugar 1, Mix together egg whites and cream, 2. Whip butter in « small mixing bout 3, Alternate between adding the ga mmisture and powdered sugar. Beat well fot a smooth texte.Chocolate Buttercream Icing This ie a delicous alternative to clastic buttercream icing, The cream cheese gives it a slightly tart taste and makes it ‘ich and creamy. It can be used as icing or filing and will keep for up to two weeks in the refrigerator, This recipe ‘makes more than enough to crumb-coat and cover an 8" (20cm) round cake. 1 (280¢/800) buter < (2509/802) cteam cheese 2 tosp (B0m)) pasteurized egg whites 5 ¢ (6859) powdered sugar 1 tsp (5m) vanila extect * thsp (15mi) instant coffee powder "2 ¢ (402) unsweetenes chocolate, malt= ed 1. Beat butter and cream cheese together with an electeie mixer. 2 Add egg whites. 3. Add pondered sugar, vanilla and coffe. 4. Add melted chocolate, mixing well ‘or a smooth consistency, c m se Icing This icing goes best with carrot cake, It can also be used in place of buttercream icing to crumb-coat a cake, This recipe makes enough to crumb- coat ene &" (20cm) round cake, 1 « (2289/8 02) cream cheese ‘» € (1189/4 ax) butter 2 ts0 (10m!) vanilia extract 2 ¢ (230g/802) powaerea sugar 1. Whip cream cheese and slowly add butter, 2. Add vanila and powaered sugar. 3. Beat well Chocolate Ganache Ganache is a rich combination of chocolate and cream that makes ‘smooth, shiny icing. It keeps well for up to two weeks when refrigerated and can be remelted in the microwave. Do not overheat, as ganache bums easily. This recipe makes more than enough to cover one 8° (20cm) round cake, Yoc+2 thsp (130mi/5t! 02) hea. cream 1 c (Boz) semisweet chocolate 1, Heat eream in eauce pan until boiling, Remove from heat. 2. Add chocolate and mix with wooden sp20n until melted and mixture Is smooth 3. Allow to cool White Chocolate Ganache ‘This variation can also be whipped and Used as a filing or icing. i you wish to dé pizzazz fo your ganache, substitute 1 thep (15m) of a flavoring svch es amaretto or orange liqueur for 1 thsp (15ml) of cream. This recipe makes ‘more than enough te cover one 8” (20cm) round cake. ‘6 (@Omi/3tI 02) heavy cream 1 € (1202) white chocolate chips 1. Bring eream to @ boil: Remove from heat and add white chocolate chips. 2. Add flavoring if desired. Mix well 8. Allow to cool sty TIDBIT 1% whip ganache, ‘warms it 90 thet it is soft but not hot to the >) touch. Pour the warm” ganache into an electric mixer bow! and whip it with the wire whisk attach. ‘ment until it light in colorand fluity in consistency. Do not over: whip or it may curdle.