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Country Kitchen

Country Kitchen

Saturday, March 5, 2016

Take the Cake Tips and Tricks

See Kristi's Facebook page for ordering info

And Follow her on Instagram @cakesbykristi_stl

Basic Buttercream Frosting
*Cut recipe in half for sugar cookies
*Make full recipe for cupcakes & cake

½ stick softened butter
3-4 cups powdered sugar
up to ¼ cup water
1 tsp vanilla extract, clear
food coloring

1.     Mix butter, vanilla and powdered sugar in mixer with whisk attachment
2.     Add small amounts of water until you reach desired consistency

3.     Add color and mix until dispersed

Chocolate Frosting 
1. Melt 1 stick butter and stir in 2/3 cup cocoa powder

2. Transfer to mixing bowl
3. Add 3 cups powdered sugar and 1 tsp vanilla
4. Mix in up to 1/3 cup milk little bits at a time until you reach the desired 

Marshmallow Fondant
1. Place 1 bag mini marshmallows into a microwave safe bowl with 1-2 tbsp water
2. Microwave for 30 sec. at time and stir until the marshmallows are mostly melted
3. With a spoon or your stand mixer and a dough hook beat in up to 1 lb of powdered sugar 

a cup at a time until it starts to come away from the sides of the bowl
4. Turn out onto counter and knead until smooth and springy, 
using powdered sugar if it starts to stick 
5. Wrap in plastic wrap and set aside overnight
6. Knead in desired color and roll out to about 1/8 in thickness

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