Chocolate Ganache Frosting

25 719 1

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 5hr 10m

Ingredients

1.

1 pound semisweet chocolate, chopped 2 cups heavy cream pinch kosher salt

Directions
Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Dont try to speed the cool ing process by putting the frosting in the refrigerator; it will become lumpy.)

Vanilla Frosting
41 306 0

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

1.

2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1 teaspoon pure vanilla extract pinch kosher salt

Directions
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Coffee Frosting

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

1.

1 tablespoon instant espresso powder 2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1 teaspoon pure vanilla extract pinch kosher salt

Directions
In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Lemon Frosting
14 396 79

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Christopher Baker

Rating:

Great (44 User Ratings) Click a Star to Rate This Recipe Read Reviews or Write Your Own Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

1.

2 cups (4 sticks) unsalted butter, at room temperature 2 tablespoons finely grated lemon zest 1 pound confectioners sugar (about 3 3/4 cups), sifted pinch kosher salt

Directions
Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Caramel Frosting

Makes 4 1/2 cups| Hands-On Time: 05m| Total Time: 10m

Ingredients

1.

2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners sugar (about 3 3/4 cups), sifted 1/2 cup prepared dulce de leche 1 teaspoon pure vanilla extract pinch kosher salt

Directions
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Special Fillings Lemon Curd

Makes 1 3/4 cups| Hands-On Time: 25m| Total Time: 2hr 25m

Ingredients

1.

4 large eggs 1 cup sugar 1 tablespoon finely grated lemon zest 1/2 cup fresh lemon juice pinch kosher salt 1/2 cup (1 stick) unsalted butter, cut into pieces

Directions
In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

2.

Fresh Strawberry Filling

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Makes 1 2/3 cups| Hands-On Time: 10m| Total Time: 10m

Christopher Baker

Ingredients

1.

1 pound strawberries, hulled and halved (about 2 3/4 cups) 1/4 cup seedless raspberry jam pinch kosher salt

Directions
In a food processor, combine the strawberries, jam, and salt. Pulse 10 to 12 times, just until the strawberries are coarsely chopped (about the consistency of relish). Refrigerate until ready to use, up to 6 hours.

Pastry Cream

Makes 2 cups| Hands-On Time: 10m| Total Time: 2hr 10m

Christopher Baker

Ingredients

1.

4 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon kosher salt 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

Directions
In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes. Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.

2.

Lucky Tiger Productions 1Start with a sugared surface Lightly dust a work surface with granulated sugar.

Lucky Tiger Productions 2Roll 3 gumdrops out to -inch thickness Take 3 gumdrops and flatten them out slightly with your thumb. Using a rolling pin, roll them out until theyre about -inch thick. If they start to stick, sprinkle them with a little more sugar.

Lucky Tiger Productions 3Cut each gumdrop in half Use a paring knife to cut each flattened gumdrop in half, creating 6 equal pieces.

Lucky Tiger Productions 4Roll one of the smaller halves into a cylinder Using your fingers, take a smaller half and roll it into a cylinder, pinching at one end. This will be the center of the flower.

Lucky Tiger Productions 5Press the edges and wrap around center piece

Take the other pieces and use your fingers to press the edges, making them thinner. This will make them easier to attach. Then wrap each piece around the center piece, overlapping slightly and pinching at the base so they all stick together.

Lucky Tiger Productions 6Gently pull back the pieces to open your rose Bend some of the petals back to create a natural rose shape.

Lucky Tiger

Lemon Brownies

3/4 C flour

3/4 C sugar 1/4 t salt 1 stick butter, soft 2 eggs juice from 1/2 lemon (about 1T) zest from 1/2 lemon (about 1t) Combine the flour, sugar and salt in a large bowl. Mix in the softened butter. In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well. Pour into prepared 8X8 brownie pan. Bake at 350 for 25 minutes. You can double the recipe and bake in a 9X13 pan for 30 minutes. Remove and let cool, then glaze.

Glaze
1/2C powdered sugar 1 T lemon juice additional lemon zest stir together

3/4 C flour 3/4 C sugar 1/4 t salt 1 stick butter, soft 2 eggs juice from 1/2 lemon (about 1T) zest from 1/2 lemon (about 1t) Combine the flour, sugar and salt in a large bowl. Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well. Pour into prepared 8X8 brownie pan. Bake at 350 for 25 minutes. You can double the recipe and bake in a 9X13 pan for 30 minutes. Remove and let cool, then glaze.

Glaze
1/2C powdered sugar 1 T lemon juice additional lemon zest stir together

Royal Icing Henna Transfers

My partner in crime, Ryam, from The Inspired Mama, and I are throwing a Princess Jasmine inspired party for her soon-to-be five year old, Samirah. We're both not too keen on the whole licensed character bit, so Jasmine will be making a minor appearance in the form of some sugar cookies on the dessert table. So I guess it's really more Arabian Nights than Jasmine we're talking about. In trying to come up with some fresh ideas, I started playing around with henna tattoos and how I could incorporate them into the dessert table. That's when I started making these henna royal icing transfers to use as a major-wow cupcake topper. Below is the surprisingly simple step by step tutorial. Enjoy!

Start with a line drawing of your design. I took an image I'd googled then finessed it to fit the shape and size I needed it.

Place a sheet of wax paper over your paper template and start tracing your design using semi-stiff royal icing in your piping bag fitted with a number 1 tip. Make sure to have some thicker sections for stability. I went over some lines twice to build them up. Also be sure to connect all lines to another point of your design so it is more sturdy when peeling off your wax paper.

Keep building and adding on.

You can use a heat gun to speed drying time.

When completely dry (COMPLETELY - no cheating) begin removing your transfers by slowly peeling back a small section from the wax paper. Don't go too far or the pressure of your fingers are likely to break your work and induce a steady stream of curses.

Using a large offset spatula, slowly start working your design off the wax paper by sliding it under the transfer at the starting point you created by peeling it away from the wax paper. Use a smooth steady motion and watch your spatula to see if it is catching on any of the design elements. This is easier than you might guess. I only had two tragedies and one was completely salvaged by putting the largest chunk back on the wax paper and re-piping the missing part. I just let it dry and removed as described above.

And there you have it. Beautiful lacy royal icing pieces to use as appliques on cakes, or in my case tall, standing cupcake toppers.

Royal icing decorations

For the icing I used royal icing sugar, some water, colouring gel, and a bowl to mix it in. (You can also see flavouring in the picture but I forgot to add a little as I was so busy making sure the consistency of the icing was right.)

Mix the icing sugar with a little water, adding a tiny bit at a time until the consistency is correct. You'll know it's right when you drag a spoon through the middle of the icing and the groove takes exactly ten seconds to smooth out again.

Then get your icing bag ready with a coupler and tip, or just the tip if you know you won't be switching tips.

Once you've filled your bag you'll place your parchment over the printed images and trace them with icing. Then flood the image, using the tip to drag the icing into any gaps. Wipe the tip before moving on to the next decoration.

Move the parchment and repeat until you have as many as you think you'll need. Always make extra to allow for breakages.

I added some detail with yellow icing.

And here is the finished product, which was very well received by the baby shower guests :)