Buttercream Icing

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star Average of 889 ratings: 4.6 stars Difficulty Level: Easy Average of 706 reviews 698 Reviews // Post a Review 218 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:

1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk

Makes:
About 3 cups of icing.

Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Icing Consistency

If the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you. As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners' sugar; if you feel your icing is too thick, add a little more liquid.

In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.

Options

Option 1: Stiff Icing

Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If

icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.

Option 2: Medium Icing

Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.

Option 3: Thin Icing

Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing. Wilton Home : Recipes

Pinwheel Cookies

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star Average of 5 ratings: 4.4 stars Difficulty Level: Medium Average of 2 reviews 2 Reviews // Post a Review 2 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

Ingredients:

3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 1/3 cups granulated sugar 2 eggs 2 teaspoons vanilla extract Easy-Add vanilla extract Add to shopping list vanilla extract

2 ounces unsweetened chocolate , melted and cooled Assorted Colored Sugars Easy-Add Assorted Colored Sugars Add to shopping list Assorted Colored Sugars

Makes:
About 5 dozen cookies.

Tools:

Perfect Results 15 1/4 x 10 1/4 Medium Cookie Pan Easy-Add Perfect Results 15 1/4 x 10 1/4 Medium Cookie Pan Add to shopping list Perfect Results 15 1/4 x 10 1/4 Medium Cookie Pan

Instructions:
Step 1
In large bowl, stir together flour, baking powder, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, beating after each addition; add vanilla. Add flour mixture and beat on low until just combined.

Step 2
Divide dough in half. Form 1 half into 4 in. by 4 in. square; wrap in plastic wrap and set aside. Return other half to mixer; add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4 in. by 4 in. square and wrap in plastic wrap. Refrigerate both doughs at least 30 minutes.

Step 3
On parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. Place chocolate dough over onto vanilla dough; peel away parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll in colored sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight.

Step 4
Preheat oven to 350F. Line cookie sheets with parchment paper. .

Step 5
Slice logs into 1/4 in. pieces. Space 1 in. apart on cookie sheet. Bake 8-10 minutes, or until vanilla dough is lightly golden. Wilton Home : Recipes

Snowflake Shortbread Cut-outs

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star Average of 2 ratings: 4.5 stars Difficulty Level: Somewhat Easy Average of 1 reviews 1 Reviews // Post a Review 1 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

Ingredients:

1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup solid vegetable shortening 2 1/2 cups confectioners' sugar 1 tablespoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

Royal Icing Gold Pearlized Sugar and

Easy-Add Gold Pearlized Sugar Add to shopping list Gold Pearlized Sugar

Ruby Pearlized Sugar Easy-Add Ruby Pearlized Sugar Add to shopping list Ruby Pearlized Sugar

Sapphire Pearlized Sugar Easy-Add Sapphire Pearlized Sugar Add to shopping list Sapphire Pearlized Sugar

Makes:
About 2 dozen cookies.

Instructions:
Step 1
Preheat oven to 325F.

Step 2
In small bowl, combine flour, salt and baking powder. In large bowl, beat shortening, confectioners sugar and vanilla extract until smooth, about 1 minute; add flour mixture, beating on low speed until incorporated. Do not refrigerate dough.

Step 3
Divide dough into two disks. On lightly floured surface, roll out dough 1/4 in. thick. Cut with snowflake cutter; carefully transfer cookies to baking sheet using spatula (cookies will be tender). Reroll excess dough to cut out remaining cookies.

Step 4
Bake 8-11 minutes or until very light golden around edges. Remove to cooling grid; cool completely.

Step 5
Outline and fill in with white royal icing; let dry. Add tip 2 snowflake icing outlines; sprinkle with pearlized sugars; let dry. Wilton Home : Recipes

Butter Cake

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star Average of 108 ratings: 4.4 stars Difficulty Level: Easy Average of 72 reviews 72 Reviews // Post a Review 45 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer taste everyone will love.

Ingredients:

1 1/2 cups butter, room temperature 2 1/2 cups granulated sugar 5 eggs 1 teaspoon pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract

3/4 teaspoon No Color Almond Extract

Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract

3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup milk

Makes:
About 7 1/2 cups cake batter.

Instructions:
Step 1
Preheat oven to 350F. Spray pans with vegetable pan spray, or use Cake Release.

Step 2
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.

Step 3
Refer to baking chart, for baking times and temperatures for specific pans.

Step 4
Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Classic White Cake

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star Average of 4 ratings: 3.3 stars Difficulty Level: Somewhat Easy Average of 4 reviews 4 Reviews // Post a Review 0 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

Ingredients:

3 cups sifted cake flour 1 tablespoon baking powder 1/2 cup (1 stick) butter or margarine , softened 1 1/2 cups granulated sugar 1/2 teaspoon vanilla extract Easy-Add vanilla extract Add to shopping list vanilla extract

3/4 cup milk 5 egg whites

Makes:
About 12 servings.

Tools:

9 in. Round Pan (makes 2 individual cakes) Easy-Add 9 in. Round Pan Add to shopping list 9 in. Round Pan

Instructions:
Step 1
Preheat oven to 350F. Spray two 9 in. round pans with vegetable cooking spray.

Step 2
In medium bowl, sift together flour and baking powder; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat well after each addition. In separate bowl, beat egg whites until stiff but not dry; gently fold into batter. Divide evenly into prepared pans.

Step 3
Bake 33-38 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Basic Yellow Cake

View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star

Average of 205 ratings: 4.2 stars Difficulty Level: Easy Average of 148 reviews 148 Reviews // Post a Review 47 Questions // Post a Question

print Email

Share: Share on facebook Share on twitter Share on google_plusone Share on myspace More Sharing Services

save to recipe box

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.

Ingredients:

3 cups sifted cake flour 2 1/2 teaspoons baking powder 1/2 teaspoons salt 1 3/4 cups sugar 2/3 cup butter or margarine 2 eggs 1 1/2 teaspoons vanilla 1 1/4 cups milk

Makes:
Cake serves 12.

Instructions:
Step 1
Preheat oven to 350F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center

comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.

Bolo colcho de noiva

Este bolinho uma verdadeira delicia,s o creme j dava para comer colher,to bom. muito fofinho no se consegue comer uma fatia e ficar sem repetir!A receita da Nari,dou-lhe os parabns por esta maravilha de receita! Foi uma optima maneira de festejar o 1 mesinho do meu Miguelito.bjinhos. INGREDIENTES BOLO

6ovos

250gr aucar

100gr fcula de batata

1 colher (sopa) de farinha

1 colher (ch) fermento

sumo de limo (eu meti mais ou menos metade de um limo pequeno)

Batem-se as claras em castelo.Depois,sem bater,mistura-se o aucar e a farinha.Depois de bem mexido juntam-se as gemas,o fermento,a fcula e o sumo de limo.Vai ao forno em forma bem untada e polvilhada.

INGREDIENTES PARA O CREME

3 gemas

150gr aucar

3 colheres (sopa) maizena

1 pacote de aucar baunilhado

1/2L leite

Poe-se o leite ao lume com a farinha maizena, depois deita-se o aucar e mexe-se bem, quando o creme estiver j espesso, deitam-se as gemas e o aucar baunilhado, mexendo sempre. Depois do bolo estar pronto, corta-se ao meio e recheia-se com o creme.Colocase o bolo direito e recheia-se a parte de cima e dos lados deste. Por fim polvilha-se com coco ralado .

Publicada por Sarita em Domingo, Dezembro 16, 2007

GASTRONOMIA _ COMO CONFEITAR UM BOLO NO PASSO A PASSO.

Ingredientes: Bolo Po de l Branco 6 ovos inteiros 2 xcaras de acar 3 xcaras de farinha de trigo 1 xcara de gua fervendo 1 colher de sopa de leo 1 colher de sopa de fermento em p 1 pitada de sal Modo de preparo: Bater os ovos com o acar por 10 minutos. Adicionar o leo e o sal e bater por mais um pouco. Em outra vasilha misturar o fermento com a farinha. Ir adicionando aos poucos essa

mistura massa do bolo, alternando com a gua fervente. Utilizar assadeira com fundo removvel, untando somente o fundo. Assar por aproximadamente 1h:05min 205C. Desligar o forno e deixar a tampa semi-aberta at o forno esfriar, para o bolo no murchar.

Bolo Po de L de Chocolate 6 ovos inteiros 2 xcaras de acar 2 xcaras e meia de farinha de trigo 1 xcara de chocolate em p 1 xcara de gua fervendo 1 colher de sopa de leo 1 colher de sopa de fermento em p 1 pitada de sal 1 colher de sobremesa de bicarbonato Modo de preparo: Bater os ovos com o acar por 10 minutos. Adicionar o leo e o sal e bater por mais um pouco. Em outra vasilha misturar o fermento, o chocolate, o bicarbonato e a farinha. Ir adicionando aos poucos essa mistura massa do bolo, alternando com a gua fervente. Utilizar assadeira com fundo removvel, untando somente o fundo. Assar por aproximadamente 1h:00min 205C. Desligar o forno e deixar a tampa semi-aberta at o forno esfriar, para o bolo no murchar.

Calda para Molhar o Bolo Para molhar o bolo, 600 mL de gua e 3 colheres de sopa de acar + 5 gotas de essncia de rum. Levar at quase a fervura. Melhor utilizar gelada.

Recheio de Doce de leite Utilizar uma lata ou pote de doce de leite industrializado de sua preferncia. Recheio de Creme de Limo 1 lata de leite condensado Suco de 4 limes 1 caixinha de creme de leite (200 mL) Modo de preparo: Bater no liquidificador o leite condensado e o suco de limo at engrossar. Aps adicionar o creme de leite e bater mais um pouco. Esfriar um pouco para aplicar no bolo. Recheio de Baba de Moa 1 lata de leite condensado 6 gemas peneiradas

1 vidro de leite de cco (200 mL) Modo de preparo: Colocar todos os ingredientes numa panela e ir mexendo at engrossar. No deixar ferver. Chantilly Utilizar uma caixinha de chantilly Uh-La-La sabor chocolate e seguir as instrues da embalagem para preparo. Caso no o encontre, utilize o Amlia, mas durante o preparo ter que adicionar uma colher de sopa de chocolate em p (de boa qualidade - Nestl ou Garoto). ==> 1 Passo: Ajeitar um aro removvel (de ao inoxidvel) para bolo em cima de uma base de isopor. Caso no tenha aros em casa, utilize a prpria forma onde foi assado o bolo. ==> 2 Passo: Coloque uma fatia (disco) de bolo de chocolate. Voc pode cortar o bolo de chocolate com faca grande, ou linhas fortes de costura. bom utilizar uma guia que direcione os fios ou a faca, para que o corte saia o mais perfeito possvel. ==> 3 Passo: Regue o bolo com a calda. preciso regar bem para que o bolo fique bem mido e mais gostoso. Porm, no se deve regar demais, pois se o bolo ficar escorrendo antes de cortar, a apresentao no ficar muito adequada. ==> 4 Passo: Coloque o primeiro recheio, que no caso foi o doce de leite. ==> 5 Passo: Espalhe bem o recheio de doce de leite. ==> 6 Passo: Coloque por cima um disco de bolo branco, cortado da mesma forma que o bolo de chocolate. ==> 7 Passo: Regue novamente esse disco de massa com a calda. Troquei a vasilha para regar, pois no me acostumei com a anterior. ==> 8 Passo: Coloque o segundo recheio sobre o bolo. No meu caso utilizei o recheio de creme de limo. ==> 9 Passo: Espalhe bem o recheio de limo sobre o bolo. ==> 10 Passo: Coloque um disco de bolo de chocolate sobre o recheio de limo. ==> 11 Passo: Regue novamente com a calda. ==> 12 Passo: Coloque o terceiro recheio, a baba de moa feita de ovos. ==> 13 Passo: Espalhe bem o recheio de baba de moa. ==> 14 Passo: Coloque o ltimo disco de bolo, dessa vez branco. No esquea deregar com a calda (eu esqueci). ==> 15 Passo: Deixar em geladeira por, no mnimo, 4 horas. melhor deixar overnight. ==> 16 Passo: Retirar o aro e confeitar o bolo. Eu utilizei chantilly sabor chocolate. Coloquei cerejas para decorar e uma flor de chocolate feita em molde de silicone. SIGA AGORA AS IMAGENS DE CADA ETAPA, PASSO A PASSO: 1 e 2 Passo

******* 3 Passo

******** 4 Passo

********* 5 Passo

********* 6 Passo

*********** 7 Passo

********* 8 Passo

************ 9 Passo

************ 10 Passo

************* 11 Passo

************** 12 Passo

*************** 13 Passo

****************** 14 Passo ==> Coloque o ltimo disco de bolo, dessa vez branco. No esquea de regar com a calda

15 Passo ==> Deixar em geladeira por, no mnimo, 4 horas. melhor deixar overnight. ****************** 16 Passo ==> Retirar o aro e confeitar o bolo. Eu utilizei chantilly sabor chocolate. Coloquei cerejas para decorar e uma flor de chocolate feita em molde de silicone.

AGORA MOS A OBRA!!! Postado por Almanaque da Mulher Contempornea s 10:24 Um comentrio: