October Wilton Cake Decorating Classes have been posted on JaneOfAllTrades.info
I have added a lot of project classes this month. Everything with a Halloween theme. Come join us. One Sunday class is available to get away from the husband and football. :)
(For those of you who does not enjoy it, I will be missing football for you)
Monday, September 20, 2010
Tuesday, September 7, 2010
Classroom Royal Icing Recipe
Ingredients:
- 3 tablespoons Meringue Powder
- 4 cups (about 1 lb.) confectioners' sugar
- 6 tablespoons warm water
instructions
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
Quick Pour Fondant Recipe
This is from the Wilton website, and I plan on adding this to my cup class next month or maybe even this month.
Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish.
Ingredients:
- 6 cups sifted confectioners' sugar (about 1 1/2 lbs.)
- 1/2 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon no-color almond extract
- Icing Colors, if desired
instructions
Cover cupcakes lightly with buttercream icing. Let set 15 minutes.Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat; stir in extract and icing color.
Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.
Monday, September 6, 2010
Race for the Cure
Hope - Candle For A Cure 
Created for Susan G. Komen for the Cure to breast cancer, this Limited Edition 16oz pink jar candle is perfumed with high-end designer fragrances. For each candle sold, Scent-Sations will donate $10.00 to the Foundation with an initial goal of $5000.
Sells for $23.00
Every candle purchased from Jane Of All Trades, one dollar will be donated on October 9th at
Race for the Cure in Oklahoma City. I'm running so please help me reach my fund-raising goal by making a tax-deductible donation today. The goal is $125.00.
Thursday, September 2, 2010
Welcome
If you have recipes that you love, share with us.
Have you taken a Wilton Class? Tell us about it.
Did you drop your cupcake in your lap? We want to hear it.
Anything you want to share, blog it here!
Have you taken a Wilton Class? Tell us about it.
Did you drop your cupcake in your lap? We want to hear it.
Anything you want to share, blog it here!
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