Red Velvet Graham Crackers

Recipe adapted from iambaker.net

Ingredients

2 1/2 cups all purpose flour
2 tablespoons cocoa
1 cup brown sugar packed
1 tsp baking soda
3/4 tsp salt
2 tablespoons vanilla
7 tablespoons butter, chilled and cut into cubes
1/3 cup honey
5 tablespoons buttermilk
1 tsp red gel food coloring (You can add more or less per your tastes)

Instructions

In bowl of mixer, add brown sugar, flour, baking soda, cocoa, and salt. Mix on low to incorporate, then add in butter cubes. Slowly increase speed to fully incorporate butter and reach a coarse consistency.
Measure out 1/3 cup honey in a larger size measuring cup. (Like a one or two cup) Add the buttermilk, food coloring, and vanilla to the honey and mix together. Add honey mixture to flour mixture and combine on medium speed until dough comes together.
Pour dough onto a well floured surface and roll out. Try to make dough 1/8 to 1/4 inch thick. (just be consistent) You can use a square cookie cutter or cut out rectangles, whatever you prefer.
I used the top of a #3 tip to make little holes in the top of some cookies.
Place on parchment lined baking sheet and bake at 350 for 6-8 minutes. (Keep an eye on them! I burned my first batch at seven minutes.)

A few tips/suggestions:

I found that these cookies most tasted like a graham cracker on the second day, or after they had hardened slightly.  I also placed the cooked and cooled crackers in the oven at 170 degrees for 30-40 minutes to dry them out more, and this worked well.

Keep a close eye on them in the oven.  Deb’s original graham cracker recipe called for 15-20 minutes in the oven and mine were burnt to a crisp at fifteen minutes.  (makes sense since I changed the recipe!) I adjusted my time to about seven minutes and that worked well.

We thought these would make amazing s’mores.  Although I tried some funky variations (fruit and puree’s and different chocolates) that original seemed to work best.

Red Velvet graham cracker, marshmallow, and chocolate. Delish.

Atlanta Falcons Cake

Vanilla Cake with BC filling & frosting

Edible image

Happy Retirement Vickie! 

Seagram's Gin Cake

Red Velvet Cake

http://cakesbyzana.blogspot.com/2014/02/southern-red-velvet-cake.html

Edible Image

Homemade yellow cake mix

Recipe adapted from iambaker.net

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
1/8 cup vegetable oil
1 stick butter, softened
1 tbsp vanilla extract
3 large eggs

Instructions

Measure flour into quart size mason jar
Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
When ready to prepare cake batter:
Place softened butter into stand mixer and mix on medium for 1-2 minutes.
Place dry ingredients into stand mixer and combine with butter for 30 seconds.
Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.


Making a homemade cake mix is so cheap and easy and the best of all worlds when it happens to be super delicious.

Southern Red Velvet Cake

Recipe adapted from foodnetwork.com

Ingredients

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Read more at: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback

Chocolate Strawberry Mousse Cake

For the Brownie Layer

3 1/3 oz (3/4 cup) all-purpose flour
2 oz (2/3 cup) unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7 3/4 oz (1 cup +2 tbsp) granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract

For the Chocolate Mousse

9 oz semi-sweet chocolate, finely chopped
1 3/4 cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water

For the Strawberry Mousse

1 1/2 cups fresh strawberries
9 oz white chocolate, finely chopped
1 1/2 cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water

For the Vanilla Mousse

9 oz white chocolate, finely chopped
1 1/2 cups heavy cream, divided use
4 tbsp honey
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish

2 oz semi-sweet chocolate, finely chopped
4 oz heavy cream
1 pint fresh strawberries
Chocolate curls or other decorations
...............................

To Make the Brownie Layer

Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.

Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.

Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

To Make the Mousse Layers

Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Spray the pan lightly with nonstick spray, then line it with cling wrap that extends up and over the sides. Line the inner wall with an acetate cake collar or strip of waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using waxed paper, make sure you cut the strip tall enough to extend at least as high as the pan’s sides.

Carefully place the baked brownie in the bottom of the pan. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.

For the strawberry mousse, make a quick puree by blending 1/2 cup fresh strawberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup strawberry puree. (If you have extra puree, save it for another use.)

Combine the white chocolate, strawberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. At the very end, stir in the remaining 1 cup of fresh strawberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.

Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the strawberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

To finish the cake, push the bottom out from the pan, or unhinge the sides. Peel back the cling wrap and unwrap the acetate strip. Transfer the cake to your serving platter or a cake cardboard. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts. The ganache will be very hot and fluid—let it cool until it is still warm and flowing, but has a little body and is not piping hot.

Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh strawberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Store Chocolate strawberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

Pink Poodle Birthday Cake...

Happy Birthday Yulissa !!!

Basic Fondant

This fondant recipe produces a smooth, sweet candy that can be used as the basis for an endless variety of fondant creams and candies.

Ingredients

2 cups granulated sugar
1/2 cup water
2 tbsp light corn syrup
Preparation:

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees Fahrenheit (115 C).

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.

Rolled Fondant

Rolled Fondant is a soft, smooth fondant that handles beautifully and is perfect to use when covering cakes with fondant. Although this recipe calls for the use of a stand mixer, it is possible to make this by hand, it just requires a lot of stamina and kneading.
This recipe calls for glycerin, which helps keep the fondant soft and supple. You can find it in some cake stores, some pharmacies, or on many web pages. Be sure to get food-grade or food-safe glycerin.

Ingredients

1 tbsp (1 envelope, or 1/4 oz) unflavored gelatin
1/4 cup cold water
1/2 cup light corn syrup
1 tbsp glycerin
1 tbsp clear flavoring of your choice (to keep the fondant white)
2 lbs powdered sugar

Preparation:

1. Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies, but do not let it boil.

2. Once liquid, stir the corn syrup, glycerin, and any flavorings you might want into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.

3. Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.

4. Begin to mix the candy on low speed until the liquid is incorporated. You will have a very sticky mess! With the mixer running, gradually add the rest of the powdered sugar. The candy will get stiffer and you will need to scrape down the sides of the bowl to ensure all of the sugar is incorporated.

5. At this point the fondant will be stiff, but still very sticky. That's normal. Wrap it tightly in cling-wrap and let it sit at room temperature for 24 hours to ripen.

6. After 24 hours, you can unwrap the fondant and knead it until smooth. It is now ready to roll. When you roll it, make sure your workstation and rolling pin is dusted well with powdered sugar or cornstarch. If you are using it to cover a cake, check out this photo tutorial showing how to cover a cake with fondant. Unused fondant can be wrapped tightly in cling-wrap and stored at room temperature for several weeks. Knead well before using.

Chocolate Marshmallow Fondant

Ingredients

1 – 16 oz bag for Miniature Marshmallows
1/2 – 3/4 cup Milk Chocolate Chips (semi-sweet or dark)
2 Tablespoons of Water
1 teaspoons of Lorann Oil chocolate flavor OR chocolate-hazelnut flavor OR 2 teaspoons of your choice of extract
7 – 7 1/2 cups of sifted Confectioner’s Sugar
1/2 – 1 cup of sifted Cocoa Powder
Shortening to grease bowls, spatulas, mixer attachments and your hands when kneading.

Instructions
1. Melt marshmallows, chocolate chips, water and oil OR extract in microwave in a greased bowl. It takes anywhere form 2 1/2 min to 3 1/2 min. Do it 30 secs at the time and check.
2. In greased mixer bowl place the cocoa powder (amount you choose to use depends on how strong chocolate flavor you want) plus 3 – 3 1/2 cups of confectioner’s sugar. This MUST total 4 cups. Add the melted marshmallow mix to this bowl.
3. Grease the paddle attachment of your mixer and start mixing on slow. Cover your mixer with a damp kitchen towel.
When mixed through change to the hook attachment, greased as well.
4. Start adding the extra confectioner’s sugar one cup at the time until you find the desired consisntency of the fondant. Amount of sugar really depends on how humid it is. If you find it to be too sticky add a little more confectioner’s sugar or if it’s too dry add warm water, very little at a time.
5. Take out of the mixer bowl and knead for about 2-3 or until fondant is all together making a big ball. Consistency must be the same as regular MMF.
It might not be 100% smooth at first, you might feel little lumps of sugar, texture will improve if you let it rest overnight. I always let mine rest for at least one night.
To store, grease plastic wrap with shortening and cover the fondant air tight with it. Then place in ziploc bag, try to get all the air out as well.
Hope you like it, I found it be great and a great solution for all my chocolate fondant needs. Enjoy!!

Fondant Portion Guide

Homemade Cake Mix

Recipe adapted from iambaker.net

Dry Ingredients

2 3/4 cup flour
1 3/4 cups SUPER fine sugar (you can buy this or make it)
2 teaspoon baking powder
3/4 tsp salt
......................
Sift together all ingredients and place in mason jar or your chosen storage container.
And *voila! You have your own cake mix! (This recipe totaled about 4 1/2 cups of dry ingredients, so I used an eight cup mason jar)

Fresh Lemon Royal Icing

Recipe adapted from hanielas.com
Ingredients

2 lb (7-8 cups) powdered sugar, sift the sugar if needed
4 1/2 tbsp meringue powder
1/4 cup  strained fresh lemon juice  (one lemon)
1/4 cup +2 tbsp tap warm water
1 tsp cream of tartar
1 tbsp Vanilla Extract

Instructions
Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it, otherwise I don't sift.

 Mix  using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar,  mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add  vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again.

When icing is done it should be stiff. 

You can now color your icing, using food gel coloring

Store this icing in an airtight container in the fridge, make sure that plastic container is grease free as well.

This icing behaves really well even after several weeks, just keep it in the airtight container and remix the icing when you are ready to use it again.

Chocolate Royal Icing

Recipe adapted from sweetsugarbelle.com

Ingredients

8 cups {one bag} confectioner’s sugar
1/2 cup cocoa powder {I like Hershey’s Special Dark}
1/2 cup meringue powder
1 Tbsp vanilla
3/4 cup+2 Tbsp warm water

Instructions

Add dry ingredients to the bowl and mix lightly before adding the liquid. Mix half the water with the flavoring and add to the dry ingredients and mix on low adding the remaining liquid little by little until the mixture reaches the consistency of molasses. At this point, turn the mixer to high and whip for approximately two minutes until the icing is light and fluffy like meringue.

Kidy Torta

Recipe adapted from Minjina Kuhinjica

Ingredients for 3 layers
12 egg whites
3 ​​egg yolks
12 tablespoons sugar
150 g dark chocolate
6 tablespoons flour

Filling

9 egg yolks
9 tablespoons sugar
5 tablespoons flour
400 ml milk
250 g butter
100 g of ground plasma or Golden Wafers
8 bars milk chocolate ( Milka Milkins)

..............................

 Also needed:

 300 ml whipped cream 

 300 g raspberries

Directions

4 egg whites mix by gradually adding 4 tablespoons of sugar and mix well. Then add one egg yolk. Add 2 tablespoons of flour and 50 g of finely grated chocolate and stir gently with a spatula. Pour batter into pan size 25 x 25 cm or 26 inches round in size. Bake at 200 ° C for about 13 minutes or depending on your oven. In the same way you prepare and the other two layers.

Filling

Mix egg yolk and flour in 100 ml of milk, then add the remaining 300 ml of milk, which we previously stir with sugar and put to boil. Cook the filling, then cool down it and add the softened butter, ground plasma and finely chopped Milky chocolate and mix very gently. Whisk the whipped cream and then gently stir in raspberries. 

On the first layer put half the filling, then half of the whipped cream. Place the second layer and repeat the process and finish the third layer. Decorate the cake as desired and cool down well before serving ... 

Enjoy!

Homemade Strawberry Glaze

This Homemade Strawberry Glaze recipe is so easy to make! It is a great topping for many different dessert dishes, such as cheesecakes!
http://featuredish.com

Ingredients

2 pounds (32 oz.) fresh strawberries, stems removed
1/2 cup sugar
2/3 cup water
2 teaspoons lemon juice
1 tablespoon corn starch
Instructions

Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.

After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.

Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat.

Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice.

Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).

Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Enjoy this Homemade Strawberry Glaze recipe!

Red Velvet Heart Shaped Cake

Happy Valentine's Day !

recipe for Red Velvet Cake

http://www.cakesbyzana.blogspot.in/2014/02/red-velvet-cake.html

Heart shaped cookie box

Inspired by Glorious Treats

Valentines Cookies

                                                .......... ready to go

Perfect Chocolate Cupcakes

Ingredients


2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
...............
1. Heat oven to 350?F. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner.
2. Stir together  flour, cocoa, baking powder, baking soda and salt in medium bowl.
3. In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended.
4. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
5. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
6. Fill muffin cups 3/4 full with batter (about 1/4 cup).
7. Bake 22 to 25 minutes. Cool completely

Chocolate Buttercream Frosting

Ingredients

1 1/2 cups butter, at room temperature (I like to use 3/4 cup salted and 3/4 cup unsalted)
3 3/4 cups powdered sugar
3/4 cup cocoa powder*
3 - 4 Tbsp heavy cream or half-&-half
1 1/2 tsp vanilla extract

Directions

In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 - 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl.
Note that similar to whipped cream the frosting will lose some of its "fluff" after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it's stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.

Royal Icing II

Ingredients

If using fresh egg whites
..............................
4 egg whites
8 cups (1 pound, 3 ounces) confectioners’ sugar, plus more as needed
 Water, if needed
 Food coloring or food-color gels or flavorings

If using powdered egg whites
..............................
3/4 cup water
8 cups (1 pound, 3 ounces) confectioners’ sugar, plus more as needed
1 ounce egg white powder
 Food coloring or food-color gels or flavorings

DIRECTIONS

Make the basic royal icing recipe
1. Regardless of whether you’re using fresh egg whites or powdered egg whites, combine the egg whites, sugar, and water, if using, in a large bowl, starting with the liquids first. Whisk or beat for about 5 minutes if using an electric beater or whisk, longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of confectioners’ sugar covering you and your kitchen. Continue whisking until the ingredients form a thick, smooth paste that is bright white in color and has the consistency of toothpaste, about 10 minutes if making it by hand. Remember that making icing is not an exact science. Even though we have a tried-and-tested method of making our icing, we often end up adding a little more water or confectioners’ sugar to get the icing to exactly the right consistency.

2. If you are not using the icing immediately, cover the surface of with plastic wrap to stop it from drying out and refrigerate. You really need to use royal icing on the day that it’s made. You can keep it in an airtight container or cover it in the bowl in which it was made for up to a few hours or, if you need, it can be stored in the fridge in piping bags or squeezy bottles for up to 3 days, but the icing tends to separate a little and become less easy to handle on standing for a long time.
Make piping and flooding icings (optional)

3. Depending on the type of cookie designs you intend to make, you may need to take your royal icing and make piping and flooding icing.

Piping icing is smooth and thick, a bit like the texture of toothpaste. This icing is used for adding fine detail and decoration, as on gingerbread cookies, and for piping borders, which form little “walls” around the areas of the cookie that you want to fill with the flooding icing, as on Hanukkah cookies. It has to be just soft enough to squeeze out of the piping bag, but also thick enough to hold its shape perfectly. To make it, you may need to beat just a little extra confectioners’ sugar or a few drops of water into your royal icing to achieve the right consistency for piping icing. If you don’t need to flood your cookies, just use the royal icing as-is or, if you wish to tint it first, go to step 4.

Flooding icing is glossy and almost pourable. This icing is squeezed onto cookies to flood areas where a shiny, smooth effect is required. It’s well worth investing in a few little squeezy bottles to dispense this icing from; with their screw-on nozzles, they are perfect for directing the flow of flooding icing to exactly where it should be. To make it, gradually add enough water, a few drops at a time, stirring constantly, until you have a smooth, just pourable mixture that has roughly the same consistency, maybe a little thicker, as heavy cream.
Tint the icing (optional)
4. We use some fantastic powdered colors that are derived from plants. They come in all sorts of colors and are made from carrots and beets, spinach and red cabbage. The traditional bottles of food coloring in most supermarkets are suitable for most coloring. You cannot achieve intense colors with liquid colors, but they work fine for pastel shades. For a more interesting palette, food-color gels are really useful and are pretty much essential if you want strong colors. Check to see how many colors of icing you need and then divvy up the icing into that number of little bowls, pots, teacups, mugs, etc.

If using gel colors, use the tip of a toothpick to add a tiny amount of the gel to the icing, stirring it until it is totally mixed in and you see the resulting color. Slowly add more gel, stirring well between additions, until the color has reached the desired shade. Remember, when coloring icing you can always add more color, but you can’t take it away.

If using liquid food coloring, add the coloring one drop at a time to the icing, stirring it into the icing until it is totally mixed in and you see the resulting color. Slowly add more coloring, one drop at a time, stirring well between additions, until the color has reached the desired shade. Remember, when coloring icing you can always add more color, but you can’t take it away. You may need to beat in a little extra confectioners’ sugar if the liquid color begins to thin down your icing.
5. When you’ve finished, cover the surface of the icing with plastic wrap and chill each bowl as you make it until you have all the colors you need.

Read more at http://leitesculinaria.com/78292/recipes-royal-icing.html#LbPiAOcrhXPt8u4J.99

Soft Sugar Cookies

a recipe by iheartnaptime.net

Ingredients

1 cup margarine or butter, at room temp
1 3/4 cup sugar
2 eggs, at room temp
1 tsp vanilla
1 cup sour cream
1/4 tsp lemon or almond extract
5 1/2 cup flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Instructions

In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
Split dough in two and place in saran wrap. Refrigerate dough for 1-2 hours.
Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 - 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.
Bake at 350 degrees for 8-9 minutes.

Yellow sponge cake

Ingredients

6 eggs
2 cups sugar
2 cups flour
1 cup oil
1 tsp vanilla extract
5 tbsp lukewarm water
1 tsp baking powder

Direction:

Preheat oven to 350 F
Eggs mix well be foamy ... add sugar and mix to a smooth mixture.
Slowly add the remaining ingredients.
The mold of cake spread with oil and flour at the bottom of the mold to put baking paper
or you can use baking spray
Pour the mixture into the mold and bake for about 45 minutes, you can check with a toothpick if it's over.

Red Velvet Cake

2 1/2 cups sifted cake flour*

1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking sod

1. Preheat oven to 350 degrees.
 Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).


Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Super helpful chart

Oreo Cupcakes

Nutella Cheesecake Cupcakes

Valentines Cake Pops

... ready to go...

Alianza Lima Birthday Cake

Chocolate Cake with Vanilla and Strawberry filling

Happy Birthday Juan Pablo !!!

Moist Vanilla Cupcakes with Strawberry Buttercream Frosting

Ingredients:

3 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 cup whole milk (room temperature)
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners. In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean ( mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack. Remove each cupcake from the tray and wrap in cling film individually to seal in moisture. Cool on wire racks and frost when cold.

recipe for strawberry buttercream frosting  you can find at this link

http://www.cakesbyzana.blogspot.com/2014/01/strawberry-buttercream-frosting.html

Happy Tree Baby Shower Cake & Cupcakes

....Sweet Baby Girl

                               ....Strawberry Cake