Ingredients;
1 1/2 cups cold milk
1 envelope Dream Whip®
1 small box instant pudding, desired flavor
Directions;.
Beat all on low speed until well blended. Increase to high speed and whip until soft peaks form — 4 to 6 minutes.
Ingredients;
1 package (8 ounces) chocolate, coarsely chopped
1 tablespoon vegetable shortening
Directions;
Place chocolate and shortening in 2-cup glass measure. Microwave on HIGH about 1-1/2 minutes or until melted, stirring after every 30 seconds.
Pour melted chocolate onto back of baking sheet, marble slab, or other heat-resistant flat surface. Quickly spread chocolate into very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable.
Using small straight-edge metal spatula or paring knife, held at 45° angle, push spatula firmly along baking sheet, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature.
Refrigerate again if it becomes too soft.) Using small skewer or toothpick, transfer curls to waxed paper. Store in cool, dry place until ready to use.
Ingredients;
1 1/2 cups granulated sugar
2 cups water
Directions;
Place sugar and water in a heavy saucepan and bring to a boil. Boil gently for five minutes or until all sugar is completely dissolved. Transfer to a container to cool.
Can be refrigerated for up to 6 weeks.
Serving Ideas: Brush on Cake layers to really have a moist cake, use in recipes for Blender Lemonade brushed on Broiled Fruits. Add to a number of cocktails.
Ingredients;
1 lb. icing sugar
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional, see note above)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to ’sponge’, gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Directions;
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours. For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth.
Ingredients;
1/4 cup butter, just softened
1/4 cup shortening
1 cup plus 2 Tablespoons granulated sugar
2 eggs, lightly beaten
2 cups sifted cake flour, sift into a bowl, then lightly spoon into the measure and level off
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 teaspoon vanilla
Directions;
Preheat the oven to 350° degrees. Lightly grease the bottom and sides of a 9-inch square baking pan. Set aside. In a medium bowl, sift the flour, baking powder, and salt, stir to combine and set aside.
In your mixing bowl, beat the butter until soft, add the shortening and beat until the fats are smooth. Add the sugar and cream about 1 to 2 minutes until lighter in color and fluffy. Add the eggs in two additions, scrape the bowl and beat until absorbed.
Add the vanilla to the milk and then alternate the milk and flour mixture to the batter. Start with the flour and add ¼ to the batter, mix in, then add 1/3 of the milk, repeat, be sure to end with the flour and scrape the bowl between additions.
Pour the batter into the prepared 9-inch square pan and smooth the top with a spatula. Bake about 30 – 35 minutes until the center springs when touched or a cake tester comes clean when inserted into the center of the cake. Cool in the pan, meanwhile make the buttery frosting and spread evenly over the cake, top with colored sprinkles and serve.
Store the cake at room temperature for a day or two, or refrigerate in hot/humid weather. Keep covered with plastic wrap.
Buttery Frosting
1 cup (2 sticks butter), softened
use salted butter for frosting for flavor
1 pound (4 cups) sifted powdered sugar
1 Tablespoon vanilla
pinch of salt
Heavy cream to adjust consistency of frosting, about 2 to 4 Tablespoons
Ingredients;
225g (8 oz) Apricot jam
2-3 tablespoons water
Directions;
Place the jam and water into a saucepan and heat gently until the jam is dissolved.
Rub through a sieve (strainer) and return to a clean pan.
Brind back to the boil and simmer until thick and sticky.
Cool the glaze before using.
Store in an air tight container.
Ingredients;
4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt
Directions;
Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure.
Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky.
Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing. it will all come together, I promise
Increase speed to high, and beat until smooth.
Add flavorings of your choice and tint with coloring paste.
Rose petals are naturally beautiful decorations used to display the wedding cake. And there are several ways in which one can make a gorgeous presentation.
1. Completely cover the dessert table with appropriately coloured petals.
2. When serving the wedding cake, place a petal under each person’s fork on their wedding cake plate.
3. Using edible petals, stragically place petals on the top of cake and attached to the sides to make a grander display. The colours of the petals accentuate the icing on the cake making it sweeter to view.
As the different cake design evolve, the materials follow. Today, cake makers have edible glitter which they could conveniently place on cakes and other desserts. This is usually made of gum Arabic and water which can create different shades of color that can accent wedding cakes. This does not only add a dash of color but it also adds a sparkling finish that your guests will love.
This is the reason why edible glitter is widely used in wedding cakes. It adds the shimmer that can turn any fondant cake into a classy masterpiece. The good thing about edible glitter is that it can fill up any space or drawing. In fact, it is being used to create certain scenes. But for a wedding cake, it can be used to fill in accents like flowers and different colors. It can therefore bring to life any cake design you can imagine.
