HIGH HUMIDITY ICING
1 1/2 cups shortening
2 T dry dream whip
1 tsp vanilla
1/4 cup flour
2# powdered sugar
2/3 - 3/4 cup milk
Combine the shortening, dream whip
and vanilla in a bowl. Whip well. In a
separate bowl, combine the flour and
sugar; add alternately to creamed
mixture with the milk. Beat until fluffy.
Makes 7 cups of icing.
1 1/2 cups shortening
2 T dry dream whip
1 tsp vanilla
1/4 cup flour
2# powdered sugar
2/3 - 3/4 cup milk
Combine the shortening, dream whip
and vanilla in a bowl. Whip well. In a
separate bowl, combine the flour and
sugar; add alternately to creamed
mixture with the milk. Beat until fluffy.
Makes 7 cups of icing.
| CAKE RECIPES & IDEAS |
WHITE OR YELLOW CAKE
1 pkg cake mix
1 pkg (4 serving size) vanilla
instant pudding
4 eggs
1 cup water
1/3 cup oil
Preheat oven to 350. Grease 10"
bundt pan or 2 loaf pans.
Combine all ingredients, beat at
medium speed for 2 min. Bake at
350 for 50-60 minutes or until a
toothpick comes out clean. Cool in
pan 25 min. Invert onto serving
plate.
1 pkg cake mix
1 pkg (4 serving size) vanilla
instant pudding
4 eggs
1 cup water
1/3 cup oil
Preheat oven to 350. Grease 10"
bundt pan or 2 loaf pans.
Combine all ingredients, beat at
medium speed for 2 min. Bake at
350 for 50-60 minutes or until a
toothpick comes out clean. Cool in
pan 25 min. Invert onto serving
plate.
| EASY POUND CAKE |
CHOCOLATE CAKE
1 pkg cake mix
1 pkg (4 seving size) chocolate
instant pudding
4 eggs
1 1/4 cups water
1/2 cup oil
Preheat oven to 350. Grease 10"
bundt pan or 2 loaf pans.
Combine all ingredients, beat at
medium speed for 2 min. Bake at
350 for 50-60 minutes or until a
toothpick comes out clean. Cool
in pan 25 min. Invert onto serving
plate.
1 pkg cake mix
1 pkg (4 seving size) chocolate
instant pudding
4 eggs
1 1/4 cups water
1/2 cup oil
Preheat oven to 350. Grease 10"
bundt pan or 2 loaf pans.
Combine all ingredients, beat at
medium speed for 2 min. Bake at
350 for 50-60 minutes or until a
toothpick comes out clean. Cool
in pan 25 min. Invert onto serving
plate.
MARSHMALLOW FONDANT
1 - 16oz bag mini marshmallows
2 T water
2# powdered sugar
shortening or non stick cooking spray
color & flavor (optional)
Grease a large bowl.
Put marshmallows in bowl and microwave about 2
minutes in 30 second increments stirring between
until they are melted.
Do not overheat.
Add water and stir. Slowly add sugar using a
heavy duty greased spoon until there is no more
moisture.
Put remaining sugar in a large bowl and add the
thick marshmallow mix to it. Grease hands and
start kneading a few minutes to incorporate more
sugar until it's not sticky and a soft dough feel.
Turn everything out onto a jelly roll pan or
something with an edge to keep the mess
contained. Knead another minute or so until it is a
smooth ball with no sugar bits.
Grease the ball and wrap tightly with plastic wrap
until using. Let set a least 1 hour to cool so it will
become firmer. It will keep for a few weeks in the
refrigerator. Microwave slightly and kneed before
using. If it tears easily or has splits or cracks it is
too dry. Add about a tsp of water and knead.
Tips:
Add color to the melted marshmallows. Make it
slightly darker than desired end color.
Add flavor oils to melted marshmallow.
To make chocolate fondant add 1/2 to 1 cup of
dark cocoa powder. Decrease powdered sugar
slightly.
Flavored and colored mini marshmallows work
very well also.
1 - 16oz bag mini marshmallows
2 T water
2# powdered sugar
shortening or non stick cooking spray
color & flavor (optional)
Grease a large bowl.
Put marshmallows in bowl and microwave about 2
minutes in 30 second increments stirring between
until they are melted.
Do not overheat.
Add water and stir. Slowly add sugar using a
heavy duty greased spoon until there is no more
moisture.
Put remaining sugar in a large bowl and add the
thick marshmallow mix to it. Grease hands and
start kneading a few minutes to incorporate more
sugar until it's not sticky and a soft dough feel.
Turn everything out onto a jelly roll pan or
something with an edge to keep the mess
contained. Knead another minute or so until it is a
smooth ball with no sugar bits.
Grease the ball and wrap tightly with plastic wrap
until using. Let set a least 1 hour to cool so it will
become firmer. It will keep for a few weeks in the
refrigerator. Microwave slightly and kneed before
using. If it tears easily or has splits or cracks it is
too dry. Add about a tsp of water and knead.
Tips:
Add color to the melted marshmallows. Make it
slightly darker than desired end color.
Add flavor oils to melted marshmallow.
To make chocolate fondant add 1/2 to 1 cup of
dark cocoa powder. Decrease powdered sugar
slightly.
Flavored and colored mini marshmallows work
very well also.
GUMPASTE RECIPE USING TYLOSE
Tylose makes an excellent gumpaste that is
inexpensive, whiter in color and holds up better in
humidity. This recipe makes approximately 2
pounds of gumpaste. You will need a strong mixer
like a Kitchen Aid. A handheld mixer will not work.
4 Tablespoons Tylose
2# Bag 10x Sugar (sifted if lumpy)
4 Large Egg Whites
4 Teaspoons shortening
1. Place the egg whites in a mixing bowl and beat
with a paddle just until whites are mixed.
2. Reserve 2 cups of the sifted 10x sugar-place the
rest in the mixer with the whites.
3. Place mixer on medium speed and mix until soft
shiny peaks form. This is very similar to a royal
icing but much softer. It will take 3-4 minutes to mix
to this stage.
4. If coloring the entire batch, you can add color at
this point.
5. Turn the mixer to slowest speed and pour the
pre-measured Tylose in. Turn the mixer to high
speed and mix for 10-15 seconds until well
combined and thickened.
6. Sprinkle a work surface with a little of the
reserved 10x sugar. Scrape out the gumpaste mix
on to the sugared work surface.
7. Place the shortening on your hands and knead
the paste, adding a little 10x sugar at a time just to
keep if from sticking to the surface. You will have
added enough 10x sugar when you can pinch the
paste and it no longer sticks to your fingers. If you
are going to color the paste green, leave it a little
softer as green colorings dry out gumpaste quickly.
8. Form paste into a compact ball or log and place
in a Ziploc bag, removing as much air as
possible-then place into another Ziploc bag to
ensure it is airtight.
9. Place in refrigerator for 24 hours to cure. Bring
to room temperature before using.
10. To use paste, cut off a small piece and adding a
touch of shortening on your fingertips, knead it
thoroughly into the gumpaste to soften it. Add
color at this time if desired.
11. Always store in double Ziploc bags in the
refrigerator. It will last 6 months refrigerated or
over 3 years if frozen. Never freeze gumpaste that
has not cured 24 hours under refrigeration.
12. When re-using pieces of gumpaste, always
knead lightly with a little shortening before rolling.
Tylose makes an excellent gumpaste that is
inexpensive, whiter in color and holds up better in
humidity. This recipe makes approximately 2
pounds of gumpaste. You will need a strong mixer
like a Kitchen Aid. A handheld mixer will not work.
4 Tablespoons Tylose
2# Bag 10x Sugar (sifted if lumpy)
4 Large Egg Whites
4 Teaspoons shortening
1. Place the egg whites in a mixing bowl and beat
with a paddle just until whites are mixed.
2. Reserve 2 cups of the sifted 10x sugar-place the
rest in the mixer with the whites.
3. Place mixer on medium speed and mix until soft
shiny peaks form. This is very similar to a royal
icing but much softer. It will take 3-4 minutes to mix
to this stage.
4. If coloring the entire batch, you can add color at
this point.
5. Turn the mixer to slowest speed and pour the
pre-measured Tylose in. Turn the mixer to high
speed and mix for 10-15 seconds until well
combined and thickened.
6. Sprinkle a work surface with a little of the
reserved 10x sugar. Scrape out the gumpaste mix
on to the sugared work surface.
7. Place the shortening on your hands and knead
the paste, adding a little 10x sugar at a time just to
keep if from sticking to the surface. You will have
added enough 10x sugar when you can pinch the
paste and it no longer sticks to your fingers. If you
are going to color the paste green, leave it a little
softer as green colorings dry out gumpaste quickly.
8. Form paste into a compact ball or log and place
in a Ziploc bag, removing as much air as
possible-then place into another Ziploc bag to
ensure it is airtight.
9. Place in refrigerator for 24 hours to cure. Bring
to room temperature before using.
10. To use paste, cut off a small piece and adding a
touch of shortening on your fingertips, knead it
thoroughly into the gumpaste to soften it. Add
color at this time if desired.
11. Always store in double Ziploc bags in the
refrigerator. It will last 6 months refrigerated or
over 3 years if frozen. Never freeze gumpaste that
has not cured 24 hours under refrigeration.
12. When re-using pieces of gumpaste, always
knead lightly with a little shortening before rolling.