Wilton Royal Icing recipe

Currently in Wilton's course 2! It's been so fun and i've learned to make that royal icing that has been so fun!

You can use royal icing for dried sugar flowers, cookies, gingerbread houses and more. Great recipe and will keep for a very long time.

Recipe:

• 3 tablespoons of meringue powder
• 1lb sifted confectioners’ sugar
• 5-6 tablespoons of lukewarm water (Use less and add if more is needed)
  

Place confectioners’ sugar and meringue powder in stand mixer and combine. Add water and beat for 7-10 minutes on medium speed. Your icing should resemble medium consistency buttercream when finished. Keep covered with a damp cloth while whipping to prevent drying out.

Chocolately Mini Brownies! mm...fudgey or cake-like, u choose! 1 bowl!

Another little thing i tried baking in the mini-cupcake trays... works well and once again, the perfect size for those who "just want a bite"!

INGREDIENTS

* 4 squares unsweetened chocolate (or 12 tbls cocoa power & 3 tbls vegetable oil)
* 3/4 cup butter
* 3/4 cup white sugar
* 3/4 cup brown sugar
* 3 eggs
* 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 cup chopped walnuts

For a more cakey brownie - 1/2 cup flour & 1/2 cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4. Spread in greased 13 x 9 inch pan. Bake for 30 minutes (do not overbake).

** Make sure sure to grease & flour the pan as these will stick as they are very fudgey and yum!

The best blueberry apple crisp in the world!! Seriously!

I bought 10lbs of blueberries last week and well, i dont know why but i had so much left over that i had to think of what to make with it. Then, while surfing facebook (thanks again facebook) I saw a photo of a blueberry cobbler and then, it was a done deal. Im not big on cobbler as the top is a bit cakey, so i tried a apple blueberry crisp....

The yummy delicious recipe!! Your tummy can thank me later!

INGREDIENTS

• 4 cups sliced peeled tart apples
• 2 cups blueberries
• 2 tablespoons brown sugar
• 1 cup all-purpose flour, divided
• 3/4 cup sugar (my mom said it wasn't too sweet, so i guess this is the right amount!)
  
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla
• 1/2 lemon (juice)
  
• 1 large egg, beaten
• 1/2 cup butter, melted

DIRECTIONS

1. Place apples tossed with lemon juice in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg, vanilla and remaining flour. Stir in egg & half of the butter mixture with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with the rest of the butter butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.

Yes it's that easy! Who would have thought?

Creamy Rose Garden - Buttercream classics

I was one of those beginner decorator who really really wanted to learn to make buttercream roses - and good buttercream roses. It all starts with the bud, and i used a dozen or so hersheys kisses as the center stem to practice with! After a few hours, my rose petals got better and better and the hard buttercream got a bit softer and wow... i was loving it! Definately for a 'girly' event, cupcakes with roses will be sure to please anyone. Love the ones from Cakeboxsoc! Using the chocolate cake i think really adds to the affect of the garden... Rose gardens are my favorite now... i can't wait to make some for you! :)

Tip for coloring icing: Pink icing gets brighter the day after, so be sure to make pink icings the day before to make sure you get the saturation you want!

Pastel Yellow Rosette Lemon Cupcakes

mmm... im a bit fan of lemon in the summer time! These took some time to pipe cause i used a stiff buttercream so next time i will try a medium consistency for the sake of my poor hand, but looks great! can't wait to try with some green petals and different colored roses now that i have been practicing the technique!

Cake Decorating Class is so Fun

Since we only had the last 20 minutes to decorate our cakes, i rushed and well... this is the result! Very fun, if i had more time i would have definately uncrusted the outside rim with M&Ms... will make this again as it is Ari's Favorite Book! Also, ari can say "Cupcakes!" when she sees them...how cute!

Angel Food Cupcakes!

Thank you Allrecipes.com, once again you pulled through! Super simple recipe and is great cause from a box it is just way way too sweet! But it does taste alright... and they make pretty light and fluffy cupcakes and is so fast.

Also, if you need low-fat in your diet, this is the way to go! I topped these off with a whipped lemon icing - mmm...

INGREDIENTS

• 12 eggs
• 1 1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup sugar

DIRECTIONS

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.