Fall is in the air and apples are in season! My sweet friend Becky Wortman and I come up with a yummy fall cake doughnut recipe to share! These delicious apple cider cake doughnuts are moist with a nice tartness from the Granny Smith apples yet balanced by the sweetness from the cinnamon and sugar. Enjoy this tasty treat! Happy Fall!
Apple Cider Cake Doughnuts
Whisk together milk, sugar and vinegar. Once combined add eggs and whisk. In separate bowl combine flour, baking powder, salt, nutmeg and cinnamon. Slowly combine with your wet ingredients. Once all combined fold in your chopped apples.
Roll dough out and using a biscuit cutter cut out circles. Using a smaller biscuit cutter cut out center to create a ring. Save centers to fry up as doughnut holes!
Fry doughnuts in oil until golden brown. Move to a rack to drain excess oil and while hot still toss in a bowl of cinnamon and sugar.
Bonus: For added deliciousness try melting some Peter's Caramel and drizzling over the top of the doughnuts.
It's that time of year! Back to school time! I know many of the parents I've seen in the last two weeks have been cheering the start of the school year! Why not cheer your teachers on with this cute cupcake idea from our own Susan Carberry of The Cake Cottage!
Step 1: Ice up a batch of cupcakes and roll just the edge in fun sprinkles.
Step 2: Roll out some black Satin Ice fondant and use a square cutter to cut out mini chalkboards.
Step 3: Use some bright white gel coloring such as Americolor and using a small paint brush paint onto your mini chalkboards "Teacher"
There you have a super cute, sweet treat to pass on to your favorite teachers. I'm sure by the end of week one they all will need a sweet pick me up!
Happy 4th of July everyone! A big celebration on the 4th of July has always been a tradition for my family. Celebrating our independence and celebrating my Grandfathers birthday! While he is no longer with us, he was an amazing man who served his country and so the celebration continues!
Of course no celebration would be complete with out dessert! And this 4th of July cake is sure to be a hit! When cut into each layer of cake explodes with colors just like the fireworks we see in the sky on this day!
To achieve this look on the inside of your cake is easy!
4th of July Cake, Cake, Fireworks Cake, Fireworks, Cake Decorating, Baking, Holiday Cakes
This week I'm talking about buttercream icing which is a staple in cake decorating and when prepared correctly will save you much frustration and allow you to focus on the fun part of caking; decorating! If your buttercream is made incorrectly you will end up fighting with your icing rather than being able to focus on piping beautiful art!
There are a number of ways to make buttercream. Some recipes call for butter only some call for shortening only and some call for half and half. Today we will be talking about shortening based recipes, but we have included two recipes in this article for you to enjoy.
Shortening usually can be purchased in your local supermarket two ways. White shortening, which is unflavored shortening or yellow shortening which has been flavored to taste like butter. If you are making white icing you will want to make sure that you do not use butter flavored shortening otherwise your icing will not be white.
I will tell you that since Crisco changed their recipe in an effort to cut out trans-fats it has effected the way the buttercream icing tastes and feels. The trans-fat found in the original Crisco is what made your buttercreams tasty and didn't leave a greasy film on the roof of your mouth.
There is also another type of shortening that will make your buttercream tasty; High Ratio Shortening, which is a little harder to find but whips up smoother, creamier and is less greasy than traditional shortening. What's the difference you ask? High ratio shortening contains emulsifiers that allow your buttercream to hold more sugar and liquids before breaking down.
I will tell you that High Ratio Shortening is very expensive compared to Crisco but you will use less in your recipe and once you've tried it you'll have a hard time going back to Crisco. Use 2/3 cup of high ratio shortening for every 1 cup called for in the icing recipe.
Where can you buy it? Well that can be a little tricky. It's not readily available at the grocery store and if by chance your store does carry it, it will be packaged as just "High Ratio Shortening". It can be found online at CK products (packaged as High Ratio Shortening) or through a bakery supply company (or Cash & Carry/Smart and Final) as Sweetex. Sweeter also makes trans fat free shortening so be sure you check that label.
I have been told by other decorator's that a less expensive route is to purchase store brands of shortening. Just check the label and if it contains trans-fats then that shortening will be like the old Crisco before they changed the recipe. However, keep in mind this route will not have the same flavor as a Sweetex, but it will be easier on the pocket book and give you some of the other qualities that the new Crisco recipe no longer has.
The other thing I wanted to say when making your buttercream icing is that you don't have to use 100% shortening in your recipe. If you want to make it a little tastier, you can take the shortening amount called for in the recipe and split it in half using real unsalted butter for the other half.
So go which up a batch of buttercream and go create beautiful art!
Make it sweet or savory, but always delicious!
Summer is just around the corner and we are always on the look out for fresh new recipes! Today's recipe is courtesy of Rebekah Allan, Owner of Angelfoods.net.
A twist on the classic Orange Poppyseed duo, this new flavor combination adds depth with a lime sugar syrup. And as if that wasn't enough, its topped with a fresh lime juice frosting. Enjoy it as cake or cupcakes!
A refreshing combination, perfect for a summer party! Nom..nom..nom.
Lime Cupcakes, Popyseed Cupcakes, Baking, Cupcakes, Cupcake Recipes
Last week I showed you how to create the Oval Picture Frame cookie using edible wafer paper from our online shop and fondant.
This week I'm going to show you how to create the pink gingham check plaque cookie.
As I said last week, I choose to use a shabby chic color palette of mint greens and pinks. The patterns all coordinate with each other and I linked them all together by adorning the cookies with a shabby chic rose. After the roses were placed, I "dirtied" the edges up to give the cookies an aged look.
Now, grab all your stuff and lets get started creating! The full tutorial can also be downloaded in pdf format here!
Happy Cookie Decorating!
Stay tuned for more cookie tutorials!
Tags: Rustic Chic Cookies, Wafer Paper Cookies, Cookies, Sugar Cookies, Satin Ice Fondant, The Sugar Art Colors, Shabby Chic Cookies, Rustic Cookies, Sugar Cookie Tutorial
I love experimenting with mediums. Recently I created a collection of Rustic Chic cookies using some of the new edible wafer paper designs you will find in our online shop.
I choose to use a shabby chic color palette of mint greens and pinks. The patterns all coordinate with each other and I linked them all together by adorning the cookies with a shabby chic rose.
I really wanted to give these cookies an aged looked and this was accomplished by using a brown petal and pearl luster dust to "dirty" up the edges. I prefer to use colors from The SugarArt. I get great coverage with their colors and when I want a serious punch of color there products are always my go to!
First up in this three part tutorial, I will show you have to create the oval frame cookie!. All the cutters a used to create these cookies are also available in our online shop.
You will also find the Sugar Cookie and Royal Icing Recipe along with video tutorials for both in the Recipe section of the site. You will also find a free downloadable pdf version of this tutorial with all the cookies on the tutorial section of the site along with a list of all the products used.
Feel free to download the pdf version of our tutorial here!
Stay tuned to next weeks blog showing you how to create the plaque cookie.
Tags: Rustic Chic Cookies, Wafer Paper Cookies, Cookies, Sugar Cookies, Satin Ice Fondant, The Sugar Art Colors, Shabby Chic Cookies, Rustic Cookies, Sugar Cookie Tutorial, Rose Cookies, Picture Frame Cookies
Next week begins our 3 part series on Rustic Chic cookies! In preparation for this tutorial you are going to want to master making royal icing to ensure the perfect consistency!
Never made royal icing before? No need to worry! We've got you covered with both the recipe and a video tutorial on making the perfect royal icing. Join Epicurean Delights featured artist Susan Carberry as you walks you through it!
If you want to learn more about icing in general be sure to read our blog posting titled "Dancing the Merengue with Meringue Powder".
Until then, get your mixer out and whip up a batch of royal icing for next week!
Susan Carberry will show you how easy it is to make royal icing for use on cookies, cakes and more! Recipe card can be found online at epicdelights.recipes Be sure to check out more great videos by Susan Carberry on epicdelights.com
Royal Icing, Royal Icing Tutorial, Royal Icing Video Tutorial, Icing, Baking, Cooking
Every time I hear the words Meringue Powder I think about dancing and that's exactly what meringue does...it dances around in the bowl forming graceful peaks that look like a couple floating around the dance floor. And when the song ends (that would be the humming of my mixer) and I lift the whip attachment up I'm always amazed by the transformation that's taken place.
I’ve talked about shortening in your buttercream, so let's waltz right into meringue powder. Sorry, I couldn't resist! I know a few of you have commented on how meringue powder looks and smells etc. but more importantly you’ve asked why we need it in your class buttercream recipe....so what the heck is it?
Well....Meringue powder as you know from looking at it is a fine white powder. It’s made primarily from dried egg whites…..it does have cornstarch in it, to keep it from clumping while stored and some food gums. Food gums, what the heck? The food gums help the meringue bind together easier when your whipping it up. Once reconstituted with water and beaten at high speed, you get fluffy meringue.
The primary advantage of meringue powder is that it is pasteurized. Pasteurized equals less potential for food borne illness such as salmonella, or "sammynella" as my little sister use to call it growing up. This trait makes it ideal for recipes which call for uncooked egg whites.
The process of creating meringue powder starts by drying egg whites, then mixing them with cornstarch and gum, creating the white powder we know as Meringue Powder. Flavorings like vanilla are often added, partially to cut down on the slightly starchy taste of the meringue powder. If you don’t like the flavor of meringue powder you should play around with how much flavoring you add because sometimes depending on the brand you are using the flavor of the meringue powder can be very strong.
With regards to your class buttercream recipe, we are adding meringue powder because it acts as a stabilizer, keeping the shortening in the recipe (or half shortening/half butter depending on how you made it) as well as the other liquids in the recipe from breaking down. You can also use the meringue powder to add body to boiled icing and regular meringue (think pie...mmmm pie sounds good right now! Blackberry cream pie....). Oh, sorry! Back to meringue powder...
Adding meringue powder to many of your dark colored butter creams (navy, red, black, etc) keeps them from bleeding, says Rhoda Sheridan, Member of Epicurean Delights.
It can also be used in place of egg whites in most recipes, but only when the recipe calls for egg whites; it cannot replace a whole egg. You can also add a tablespoon or two of meringue powder to your cake mix or a cake batter recipe to add volume to the cake.
I was asked about a “natural” substitution for the meringue powder....there is no substitution for meringue powder it's self. However, you could use fresh egg whites or pasteurized egg whites but you would have to make a boiled icing recipe to use that method. Boiled icing....that's a whole other topic! One of which I will delightfully cover at some point! ;-) But for now, let's stick to the basics!
Royal Icing, Meringue powder, Meringue, Icing, Icing Recipe, Stringwork, Oriental Stringwork, Royal Icing Recipe,, Egg Whites, Baking
Next week we will begin our 3 part series on creating Rustic Chic Sugar Cookies. We will be using a couple different mediums including, fondant, wafer paper and royal icing. You will also learn how to use silicone molds and how to dust your cookies for a rustic look.
In anticipation of next weeks kick off I thought it would be great to share with you our Sugar Cookie baking tutorial This video tutorial will show you how to make the most delicious sugar cookies! Our own Susan Carberry will step you through mixing up your ingredients and how to bake them correctly to ensure the perfect sugar cookie!
On Thursday we will post our Royal Icing video tutorial also by Susan as this is another medium you will be working with in our cookie series.
Learn to make sugar cookies with celebrated cake artist Susan Carberry. Learn her favorite sugar cookie recipe for perfect cookies every time!
Cookie decorating, baking, sugar cookies, cookie video tutorial, cookie recipe, recipes, sugar cookie dough