Witches, bats, ghosts, and skulls seem to be the theme everywhere, especial on cookies, cakes, and cupcakes during the month of October (due to Halloween). Although they are scary and fun to recreate into a treat, I wanted to design a terrifying symbol I have not seen brought to life for cake nor cookie decorating. I knew I was on the right track when my husband shivered at the idea. He does have ophiophobia (a fear of snakes), like a few dozen other people. Oh did I forget to tell you a ...
After spending the day at the arboretum picking out the perfect pumpkins and looking at the golden sunflowers I decided to bake up a batch of sugar cookies and paint them with sunflowers and sunflower leaves. Lately, my attention has turned toward edible painting on cakes and cookies. I use a one stroke method to paint most of my designs. One stroke painting is a decorative painting technique… Royal Icing Recipe, with raw egg whites907 grams/ 7 1/2-cup icing sugar, sifted 4 tim...
Today I share the recipe for Baileys ganache, here goes … - 200g chocolate (into small pieces)- 100ml cream- 100 ml of Baileys drink - Salt- 15gr. unsalted butter (softened at room temperature) Preparation:Place the chocolate in a bowl and reserve. Join cream, Baileys and salt , take it to boil in al pan. Pour the chocolate and wait for about 1 minute. Then add the butter and gently stir everything. Reserve in the fridge until you have the desired consistence to apply in the cake ...
Link to my actual blog which is semi-abandoned right now… http://juliessweetshack.blogspot.com/
posting my first recipie and thought i would start with tiffin as it’s my page name! this is soo popular with my freinds and family i have lost count of how many times i have made it, so easy as well.ingredients 4oz butter, 1tbsp suger, 1tbsp golden syrup, 3tbsp drinking chocolate, 2 bars of galaxy melted, hlf packet of digestive biscuits.method: melt butter, suger and syrup in pan then add drinking chocolate stirring well crumble biscuits into mixture makesure there are some nice c...
This a recipe that l saw on veena art of cake blog, she’s really goodYou will need 250ml heavy whipping cream and 1tbs of lemonPoue the cream in a sauce pan and heat it until almost bowling. Remove frm heat and let it cool, after cooling pour yout lemon juice and stir. Cover and leave it in a warm place for 4 hrs
Make your homemade Pan Release. Ingredients: 1/4 cup vegetable oil ( I use Canola oil)1/4 cup vegetable shortening, room temperature1/4 cup all-purpose flour Directions: Using an electric mixer beat until mixture is smooth and creamy. Store in airtight container in refrigerator.Yes! That’s it. For more Tutorials visit my Facebook page. Thanks.
This is part two of the Fashion Inspired Fondant: Great Gatsby Hat... The royal Icing filigree hatbox. You will need five sugar cookie squares 2-1/2 by 2-1/2 for each hat. As I mention in the Great Gatsby hat post the sugar cookies are for a wedding in May and I thought the boxes would be little gift for the guests; I will try to remember to tell you if the hats and boxes are a success at the wedding. The bride”s mother and the bride to be… Bobbie’s Special Sugar Cookie Reci...
1 cup of crisco1 cup of oil1 cup of flourMix well use I store in refrigerator.
ENGLISH VERSION/ITALIAN VERSIONingredients: 270 g soft butter 300 g caster sugar 200g egg yolks 120 g egg whites lemon zest 150 g flour 00 150 g of starch Working with a whisk the butter already soft taglato into small pieces until the mixture is soft and fluffy. Stir with a whisk the egg yolks and add to the mixture gradually, without proceed until the addition was not absorbed. Add 250 g of sugar and continue to mix. Whip the egg whites with the remaining 50 g of ...
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