I am happy to share some of my recipes with you. Please remember that you need to use fresh, quality ingredients and follow the recipe as it states to have a quality outcome. All too often, a step is missed or an ingredient is not measured correctly and the outcome is not favorable. (Baking and cooking are entirely different, as baking requires a precision of measurements and correct baking temperature.) I do hope you enjoy the following recipes! VANILLA BEAN POUND CAKE RECIPE INGREDIENTS · 1 1/2 cups cake flour · 1 1/4 teaspoons baking powder · 1 teaspoon kosher salt - finely ground · 2 sticks (8 ounces) unsalted butter, at room temperature · 1 cup granulated sugar · 2 vanilla beans, split lengthwise and scraped, seeds reserved or use a tablespoon of vanilla bean paste (found at Ro Z's) · 4 large eggs, at room temperature INSTRUCTIONS 1. Heat the oven to 350°F and arrange the rack in the upper third. Grease a 9 x 3 round pan; set aside. 2. Combine flour, baking powder, and salt in a medium bowl. Whisk to aerate and break up any lumps; set aside. 3. Using an electric stand mixer fitted with the paddle attachment (Beater Blade works the best), beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and vanilla seeds and continue beating until light and fluffy, about 2 minutes more. (Stop the mixer periodically to scrape down the sides of the bowl, if you do not have a Beater Blade.) Add eggs one at a time, beating well after each addition. 4. Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, or your cake will be tough.) Spread batter into the prepared pan and bake until the top of the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer to a rack to cool for about 10 minutes. Run a knife around the perimeter, invert cake to remove from the pan, and let cool completely. Ro Z’s EASY MARSHMALLOW FONDANT If you cannot get to Ro Z's for your fondant needs, this recipe turns out okay if you follow the directions and use FRESH, QUALITY ingredients. Ingredients:
Put marshmallows and water in a glass bowl and microwave on high for 30 seconds. Stir and go for another 30 seconds. Repeat until all the marshmallows are melted (about 2 – 2 1/2 minutes). Stir in about 1/4 of the bag of icing sugar to make a dough like consistency Coat the table you’re working on with most of the shortening and use the rest to coat your hands front and back really well. Sift some icing sugar over the shortening and turn out the ‘dough’ onto it. Knead as though it were bread, adding sifted icing sugar all the while until you reach a fondant-like consistency (this will usually take just over 3/4 of the bag of icing sugar, depending on humidity). Once you are done, coat it in shortening and wrap in plastic tightly and put in a sealed bag to rest for at least 30 minutes, preferably overnight. When you’re ready to use it, put it in the microwave in 10 second increments until it’s soft enough to work with. *Tip: If you’re coloring it all the same color, put the color in with the marshmallows in the microwave – this makes it easier to mix in* Royal Icing Recipe: 1 lb. C&H Powdered Sugar, 3 tblsp. Meringue Powder, 6 tblsp. warm water: Incorporate all in a GREASE-FREE mixing bowl and paddle! Mix on low for 7-10 minutes until the shine is gone. Make sure icing remains covered at all times so it does not dry. This recipe equals 3 cups. Or try Colette Peters recipe: 1 lb C&H Powdered sugar; 5 tblsp. Meringue Powder; 1/2 tsp. Cream of Tartar; scant 1/2 cup of warm water; 1 tsp lemon juice. Incorporate in a GREASE-FREE mixing bowl and paddle. Mix on low until incorporated, and then turn up to medium and beat for 7-10 minutes until light and fluffy. Adjust water accordingly. Should be a smooth consistency. This recipe equals 3 cups. RESOURCES THE CAKE CHARTS LINK WILL SUPPLY YOU WITH INFORMATION ON CAKE BATTER AMOUNT AND ICING AMOUNTS NEEDED FOR DIFFERENT SIZE CAKES. THIS DOCUMENT CONTAINS MANY ICING RECIPES THAT ARE PERFECT FOR CAKES www.cakecentral.com has thousands of images, recipes, and ideas for your next cake! |
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