This is taken from an old handout that my Mom, Evelyn Atkinson used when she taught cake decorating. I revised it a bit when I started teaching. It is probably due for another revision as there are more resources and gadgets available. And.....smooth frosting is no longer required when cake decorating these days. Rough frosting is now part of the decoration and the decorative touches are very simple. You decide what your style is!!!
Baking your cake......
When using a cake mix I prefer to use Betty Crocker brand. Mix the cake as directed on the box. Or you can try this.....Change the oil to melted butter and double the amount. Change the water to milk. Add one additional egg than it calls for. This will make a much taller & richer tasting cake. It will also take longer to bake than the box says. Or if you have a favorite cake recipe, use it!
Prepare the pans by either spraying or brushing with Crisco. Then cut a piece of waxed paper to fit the bottom of the pan and place in greased pan. Then, I lightly spray the waxed paper too. Fill your pans (no more than 2/3 full) with the batter and bake. Start by setting the timer about 5 minutes less than the time recommended on the box. You do not want to OVERBAKE. As soon as a toothpick inserted into the center of the cakes comes out clean it is done.
Allow the cake to cool for about 10 minutes and then remove from pan. Run a spatula around the edge of the pan and then turn the cake out onto a cooling rack. Gently lift the waxed paper and leave it on the top of the cake. When completely cooled place in freezer. A frozen cake is much easier to frost and it will be super moist.
Decorator's Icing
(You may want to double this if you are doing a lot of decorating, sometimes I even triple it)
Place in mixing bowl in the following order:
1/2 c. CRISCO shortening (Yes, I only use CRISCO)
1 lb. powedered sugar
1/2 t. salt
1 t. flavoring (vanilla or lemon or butter or whatever you like)
1/3 c. milk
Beat well. Add more milk or powdered sugar as needed to reach desired consistency. Icing should be stiffer for decorating than for icing the cake. Roses and flowers need the stiffest icing. This recipe is great for cookies, cakes, and all types of decorating. For flowers and roses you can make them ahead and allow them to harden. Then simply place them on your cake and add leaves.
The secret to a nicely decorated cake begins with a smooth surface. Your background icing needs to be smooth and even, with no cake showing through. To achieve this smooth look apply plenty of icing to cover the cake and then dip your spatula in hot water and finish smoothing the icing.
Decorate in the following order:
1) bottom border
2) top border
3) side border (if any)
4 special finishes (flowers, leaves, figures, and writing) For writing you may want to make a line to trace over with a toothpick. It is easier to smooth over a line than it is to try to take off icing if you mess up or run out of room.
Basic Tools:
2 featherweight bags (I prefer WILTON bags)
2 couplers
#9 flower nail
Tips: #3, #5, #10 round tips for dots and writing
#14, #18, #21 star tips used for borders, stars, shells, rosettes, zigzag borders, etc.
#67, #352 for leaves
#102, #103 for roses, bows & various flower petals
#34, #224 used for drop flowers
LARGE tip: 4B, 2D, 127 used for big decorations
Spatulas: 11" large and 8" small
Paste colors: red, yellow, blue, green & whatever else you like
Turntable
Walmart is a good place to start. They should have most of this. Michael's and Hobby Lobby also carry cake decorating supplies.
REMEMBER: Lots of PRACTICE AND CREATIVITY is the key to being a successful decorator. It doesn't take a lot of different tools to make different designs. Different techniques will make different designs with lots of PRACTICE. Have Fun!! Make a decorated cake as a centerpiece for your next special event! You'll be glad you did!
** If you are a chocolate lover.....here is my Favorite Chocolate Frosting. It works nicely for decorating too.
CHOCOLATE FROSTING
2 c. (12 ounces) semisweet chocolate chips
1/2 c. butter, cubed
1 c. (8 ounces) sour cream
4-1/2 to 6 c. confectioners' sugar
1/4 t. salt
1/2 t. vanilla
Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat until smooth. Spread between layers and over top and sides of cake.
**Thin with water or milk to make a great glaze. I keep this in the fridge all the time, it is great on anything that needs a chocolate finish.
Wednesday, April 26, 2017
Sunday, April 23, 2017
BBQ Shredded Chicken .... in the crock pot
Makes a delicious sandwich on a homemade bun, serve over rice, wrap in a tortilla, sprinkle over a salad, or eat it plain.
BBQ Shredded Chicken
2 lbs boneless, skinless chicken breasts
BBQ Shredded Chicken
2 lbs boneless, skinless chicken breasts
seasonings to taste (I use....salt, pepper, garlic & onion powder, season salt)
1 c. BBQ sauce
1/4 c. Italian dressing
1/4 c. brown sugar
1 T. Worcestershire sauce
1 t. salt
1 c. BBQ sauce
1/4 c. Italian dressing
1/4 c. brown sugar
1 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
Place chicken in crock pot and sprinkle generously with salt & pepper, garlic powder, & season salt.
Once chicken has cooked....shred it. I use my electric hand mixer to shred my chicken. Does a great job!! I leave the broth in the chicken as it keeps it moist and tasty!
Stir in remaining ingredients. Heat thru in the crock pot. Serve.
Friday, April 14, 2017
Coconut Cream Pie
Coconut Cream Pie Recipe
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 T.
1/2 tsp salt
2 tsp vanilla
2 T. butter
1 c shredded coconut*
1 baked pie shell, 9 or 10″
Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.
Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.
–If you want to keep the pie for a couple days, it’s best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.
http://todaysmama.com/2013/02/the-worlds-best-coconut-cream-pie-recipe-ever/
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 T.
1/2 tsp salt
2 tsp vanilla
2 T. butter
1 c shredded coconut*
1 baked pie shell, 9 or 10″
Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.
Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.
–If you want to keep the pie for a couple days, it’s best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.
http://todaysmama.com/2013/02/the-worlds-best-coconut-cream-pie-recipe-ever/
Thursday, April 13, 2017
Slow Cooker Creamy Spaghetti
Slow Cooker Creamy Spaghetti from Aryn Youngberg
(Recipe adapted from Six Sisters Stuff)
Ingredients
1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions
1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!
3 Hrs. on High or 5 hours on Low
(Recipe adapted from Six Sisters Stuff)
Ingredients
1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions
1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!
3 Hrs. on High or 5 hours on Low
Chicken Alfredo Lasagna Rollups
Chicken Alfredo Lasagna Rollups
4 chicken breasts, cooked and shredded
5 fresh lasagna sheets
250g cream cheese
2tbsp chopped parsley
black pepper and salt
4 cloves garlic, crushed
pinch nutmeg (optional)
double handful grated cheddar cheese
300ml white sauce
200g grated parmesan cheese
75g panko breadcrumbs
How You Make It:
Soak the lasagna sheets until soft.
In a large mixing bowl, stir together the shredded chicken, cream cheese, parsley, seasoning, nutmeg, garlic and cheddar cheese.
Slice the lasagna sheets in half lengthways, leaving you with 10 long strips of pasta.
Place a heaped spoonful of the chicken mixture at the end of each pasta strip then roll up tightly.
Spread a little white sauce into a baking dish then line up the pasta roll ups.
Top the pasta rolls with the rest of the white sauce, the parmesan and the breadcrumbs. Cover with foil then bake for 20 minutes until the cheese is melted and the crumbs are golden brown.
https://www.facebook.com/twistedfoodsocial/
4 chicken breasts, cooked and shredded
5 fresh lasagna sheets
250g cream cheese
2tbsp chopped parsley
black pepper and salt
4 cloves garlic, crushed
pinch nutmeg (optional)
double handful grated cheddar cheese
300ml white sauce
200g grated parmesan cheese
75g panko breadcrumbs
How You Make It:
Soak the lasagna sheets until soft.
In a large mixing bowl, stir together the shredded chicken, cream cheese, parsley, seasoning, nutmeg, garlic and cheddar cheese.
Slice the lasagna sheets in half lengthways, leaving you with 10 long strips of pasta.
Place a heaped spoonful of the chicken mixture at the end of each pasta strip then roll up tightly.
Spread a little white sauce into a baking dish then line up the pasta roll ups.
Top the pasta rolls with the rest of the white sauce, the parmesan and the breadcrumbs. Cover with foil then bake for 20 minutes until the cheese is melted and the crumbs are golden brown.
https://www.facebook.com/twistedfoodsocial/
Frosted Lemon Sour Cream Sugar Cookies
These Lemon Sour Cream Sugar Cookies are soft, moist and loaded with lemon! There's no chilling or rolling -- just stir, drop, bake and frost (if you want to!). Perfect for Easter or Christmas baking.
http://www.thereciperebel.com/frosted-lemon-sour-cream-sugar-cookies-recipe-video/
Frosted Lemon Sour Cream Sugar Cookies
Serves: 24 cookies
½ cup butter, room temperature
2 cups granulated sugar (approx. 400g)
4 large eggs
½ cup sour cream (I use 5%)
zest of 2 lemons
juice of 1 lemon
½ teaspoon baking soda
3 teaspoons baking powder
4½ cups all purpose flour (about 575g)
Frosting:
¼ cup butter, room temperature
2½ cups powdered icing sugar
juice of 2 lemons*
yellow food coloring, optional
Preheat oven to 350 and line 4 baking sheets with parchment paper.
In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
Add the baking soda, baking powder and flour and beat just until combined. Dough will be the consistency of thick cake batter -- it is quite sticky and soft.
Drop dough by heaping tablespoonfuls onto prepared baking sheets (I get 6 on a regular baking sheet -- my cookies are large!), trying to make drops as round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool completely.
Frosting
With an electric mixer, beat butter until smooth. Add sugar and just enough lemon juice to make a smooth, thick frosting (you can add a teaspoon of milk if it is too thick). Color with yellow food coloring if desired.
When cookies are completely cool, spread with an even layer of frosting and serve.
NOTES
*I use the juice of 2 lemons and no milk and the frosting has a strong lemon flavor -- if you prefer less zing, use the juice of 1 lemon and just enough milk to reach desired consistency.
**My cookies are very large. You can definitely make smaller cookies and the recipe will yield more, you will just want to decrease the baking time.
http://www.thereciperebel.com/frosted-lemon-sour-cream-sugar-cookies-recipe-video/
Frosted Lemon Sour Cream Sugar Cookies
Serves: 24 cookies
½ cup butter, room temperature
2 cups granulated sugar (approx. 400g)
4 large eggs
½ cup sour cream (I use 5%)
zest of 2 lemons
juice of 1 lemon
½ teaspoon baking soda
3 teaspoons baking powder
4½ cups all purpose flour (about 575g)
Frosting:
¼ cup butter, room temperature
2½ cups powdered icing sugar
juice of 2 lemons*
yellow food coloring, optional
Preheat oven to 350 and line 4 baking sheets with parchment paper.
In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
Add the baking soda, baking powder and flour and beat just until combined. Dough will be the consistency of thick cake batter -- it is quite sticky and soft.
Drop dough by heaping tablespoonfuls onto prepared baking sheets (I get 6 on a regular baking sheet -- my cookies are large!), trying to make drops as round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool completely.
Frosting
With an electric mixer, beat butter until smooth. Add sugar and just enough lemon juice to make a smooth, thick frosting (you can add a teaspoon of milk if it is too thick). Color with yellow food coloring if desired.
When cookies are completely cool, spread with an even layer of frosting and serve.
NOTES
*I use the juice of 2 lemons and no milk and the frosting has a strong lemon flavor -- if you prefer less zing, use the juice of 1 lemon and just enough milk to reach desired consistency.
**My cookies are very large. You can definitely make smaller cookies and the recipe will yield more, you will just want to decrease the baking time.
Coconut White Chocolate Cheesecake
Coconut White Chocolate Cheesecake
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Directions
1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
http://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/print
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Directions
1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
http://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/print
Easy Cinnamon Rolls
Easy Cinnamon Rolls
2 T. yeast
1 1/8 cup warm water
1/3 c. oil
¼ c. sugar
1 egg
1 t. salt
3-3½ c. flour
1/4 c. Butter, melted
Brown Sugar
Cinnamon
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Roll out dough with rolling pin, cover with melted butter (4 T.), sprinkle generously with brown sugar and cinnamon. Roll up dough, then slice into 16 cinnamon rolls. Place in a greased 9x13 pan. Cover and let rest for 10 minutes (while oven is heating). Bake at 425 degrees for 17 minutes. Cool on wire rack. Enjoy!!
2 T. yeast
1 1/8 cup warm water
1/3 c. oil
¼ c. sugar
1 egg
1 t. salt
3-3½ c. flour
1/4 c. Butter, melted
Brown Sugar
Cinnamon
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Roll out dough with rolling pin, cover with melted butter (4 T.), sprinkle generously with brown sugar and cinnamon. Roll up dough, then slice into 16 cinnamon rolls. Place in a greased 9x13 pan. Cover and let rest for 10 minutes (while oven is heating). Bake at 425 degrees for 17 minutes. Cool on wire rack. Enjoy!!
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