Here are some of the basic recipes we learn in class. There are a million variations of any given recipe but again, these are good to use when you are first learning the very basics of cake decorating!
Quick tip: Remember, two teaspoons do NOT equal a tablespoon! It is actually three teaspoons = a tablespoon. Always use a proper measuring spoon instead of your basic tableware. You will get better results!
Basic "Practice" Class Buttercream - Stiff Consistency (makes 3 cups)
1 pound pure cane confectionary sugar (buy Domino in the 1lb box)
1 tablespoon Wilton Meringue powder (this will help bind the icing so it stays stable)
Cream shortening, flavorings and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until CREAMY.
To reduce to Medium consistency: Add 1 teaspoon to each cup of Stiff
To reduce to Thin consistency: Add two teaspoons of water for each cup of Stiff
FOR YOUR FINAL PROJECT: You can substitute milk for the water and 1/2 cup butter and 1/2 cup shortening to make a better tasting icing. Also add 1 teaspoon butter flavor and 1/2 teaspoon almond extract in addition to your vanilla flavoring.
Chocolate Buttercream: Add 3/4 cup cocoa or three 1oz unsweetened chocolate squares, melted, and an additional 1-2 tablespoons water to recipe. Mix until well blended
Royal Icing - yield 3 cups
(make sure all utensils are GREASE FREE!)
3 level tablespoons meringue powder
1 lb pure cane confectionary sugar
5-6 tablespoons lukewarm water
Place confectionary sugar and meringue powder in a bowl. Mix at low speed to blend. Add 5-6 tablespoons of water. Mix for 7 minutes at medium speed (if you are using a Kitchenaid) or mix at 10 minutes (if you are using an electric hand-held mixer), until icing loses it sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing. Store in airtight container for up to 2 weeks. To reuse, beat on low to restore original texture. Royal icing should be "creamy," similar to the texture of peanut butter. It should not be stiff and lumpy like curdled cheese! This is VERY important to get the correct consistency.
Color Flow Icing (full strength) - Yield 1 3/4 cups
(make sure all utensils are GREASE FREE!)
1 lb pure cane confectionary sugar
2 tablespoons Wilton Color Flow Mix
5 tablespoons water
Using an electric mixer, blend all ingredients on low speed for 7 minutes at medium speed (if you are using a Kitchenaid) or mix at 10 minutes (if you are using an electric hand-held mixer), . Color flow icing "crusts" quickly so keep it covered with a damp cloth while using. If using hand held mixer use a high speed and blend for 10 minutes. Add desired colors.
Soak gelatine in water. Heat over low heat source until clear and dissolved. Do NOT boil. Add syrup and heat thoroughly. Cool and store in refrigerator for up to 2 months. To Color: Add coloring paste/gel or food coloring drops to get desired color.
Rolled Fondant
This recipe is an alternative for you to make your own fondant
2 pounds confectionary sugar
1 cup cornstarch
1/4 cup cold water
1 tablespoon unflavored knox gelatin
1/2 cup light corn syrup
1 1/2 teaspoon glycerin
1 teaspoon almond extract (or vanilla)
2 teaspoons vanilla
Mix 2 cups sugar and 1 cup cornstarch in a separate bowl. Set aside. This will be the mixture to sprinkle on your work surface and to lightly dust your rolling pin.
Put the remaining sugar in a large bowl. Make a well in the center of the sugar.
Pour water into small saucepan. Sprinkle gelatin over it and let set to soften (aprox 5 min). heat the gelatin mixture slowly until dissolved and clear. Do NOT boil. Turn off the heat and add the corn syrup and glyerin, stirring with a small whisk until blended. Add flavoring.
Pour into the well of sugar and mix until all the sugar is blended. Knead fondant mixture onto a surface, dusted with the sugar/cornstarch mix mentioned above, until it is not sticky. (Add more sugar in small increments if necessary). Knead in any color at this point, if desired. Shape the mixture into a ball and wrap tightly in plastic wrap, ziplock bag, and place in airtight container. Let it sit for about 8 hours before attempting to roll out
Marshmellow Fondant
This recipe is another alternative for you to make your own fondant
·1 - 16 oz bag regular or miniature marshmallows
·1 - 2 lb bag confectioners sugar
·5 Tablespoons water
·Crisco shortening
·Cornstarch
·1 large mixing bowl
·1 large glass or pyrex bowl (to be used to melt the marshmallows)
1. Grease both the mixing bowl and the glass bowl generously with Crisco (the glass bowl will be used in the microwave).
2. Place 16 oz bag of marshmallows, 5 Tablespoons of water in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds. * (NOTE: If you want to flavor your fondant add 1-2 teaspoons of your favorite extract)
Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds.
Stir. Continue this procedure until all marshmallows are melted.
3. Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows.
4. I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.
Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment, as this will get extremely thick.
**Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by han by dumping it on your counter and mix it but make sure your counter is well greased with Crisco and your hands must also be well greased!! This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have a dough like consistency
5. Wrap fondant in saran and make sure no air gets to it. It really needs to sit about an hour or so to cool down completely from the melted marshamallows. It needs to be air tight so it will not dry out.
Make sure you use PLENTY of cornstarch on your surface when rolling out the fondant so it does not stick to the surface, OR use a silicone mat.
White Chocolate Fondant
This recipe is an alternative for you to make your own fondant
1 cup white candy coating
3 tablespoons light corn syrup
Melt coating; add corn syrup at room temperature. Stir to combine and spread out on plastic wrap.
1 pound confectionary sugar
1/2 teaspoon vanilla
2 tablespoons water
Pinch of salt
1/4 cup glucose
1 tablespoon vegetable shortening (Crisco)
Put sifted sugar into a large bowl. heat the rest of the ingredients until very hot (NOT boiling). Add the liquid to the powdered sugar and mix, then knead until a smooth pie-dough-like consistency is reached. A few drops of water can be added if the mixture is too dry or a little powdered sugar can be added if the mixture is too soft. When smooth, knead the coating mixture into the fondant mixture, blending completely. Wrap tightly in plastic wrap.
Marzipan
2 cups ground almonds
1 1/4 cup superfine sugar
1 1/4 cup confectioners' sugar, sifted
1 egg
2 tablespoons lemon juice
1/4 teaspoon almond extract
Mix all the dry ingredients in a bowl. Whisk the egg with the lemon juice and almond extract and add this to the almond and sugars in the bowl. Mix thoroughly to form a pliable paste. Wrap in plastic wrap until needed. Roll out onto a work surface dusted with a little sifted confectioners' sugar. Create your shape.
Coloring Marzipan Specialty cake decorating shops sell a wide range of colors including black. Only the thick paste colors must be used to color the fondant, as liquid colors will make it too wet. Simply knead in thoroughly to the ready-made fondant. Colored lustre powders are available to brush on after the icing has dried to shape. Different effects can be achieved by applying the colors not only with a soft brush but on a sponge. A pale wash of color can be painted on the icing and allowed to dry, then a fairly dry brush can be dragged across to give a wood grain effect.
Marzipan Glaze
1/2 cup light corn syrup
2 tablespoons vodka
Brush onto finished marzipan as thin as possible. The liquor evaporates quickly, allowing candy to dry much faster. This prevents whitish spots from appearing on your finished piece. The spots are cauzed from drying out of the marzipan.
Chocolate Ganache
1 stick unsalted butter
1 1/2 cups heavy cream
16 oz good quality semi-
sweet chocolate chips
Bring the cream and butter to a boil over medium-high heat. Remove from heat and add chocolate. Cover and let stand for about 2 minutes.
then whisk smooth. Cool to room temperature (about 4 hours). Spread on cake.
You can also chill in the refrigerator until it is firm, then whip it lightly and spread on cake.
NOTE: Ganache can be made with just two ingredients: chocolate and cream. But, optional ingredients can be added in for flavor, richness and a smooth texture. I like to add in all three:
1/4 cup light corn syrup -- for light sweetening and smoothness
4 tablespoons (1/2 stick) unsalted butter, softened (for flavor and richness) - Butter that is too soft or melted will result in a creamy texture. To prepare it for mixing, let butter stand at room temperature until softened but still cool. Add the butter in chunks until combined during the mixing stages.
1 teaspoon instant espresso powder and 1 tablespoon Kahlúa or any liqueur or 2 teaspoons vanilla extract
