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 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.
