Learn the ins and outs of using isomalt to create unique sugar art! In this class you’ll be making isomalt grapes and pumpkins. You will use color dusts to make gorgeous ice wine inspired grapes and an isomalt pumpkin great for cakes or even as a decoration on a food platter. Create these beautiful pieces with CMSA, Peggy Tucker. Isomalt Fall Grapes & Pumpkins Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Isomalt Fall Pumpkin $ 10 10$ Single Video On Demand Class Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

Learn how to create red velvet cookies filled will buttercream frosting. Red Velvet Cookies We took the classic red velvet cake and put our own spin on it by creating a cookie version. These cookies are great for any occasion and can be filled with standard buttercream or cream cheese buttercream. Be sure to make extra as they will not last! Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Red Velvet Cookies What you are creating: Who doesn't love the classical red velvet cake? We know you will love our red velvet cookie version! Ingredients: 1 cup unsalted butter 2 cups confectioners sugar 1 egg 2 teaspoons Vanilla Bean Paste {or extract} 1 tablespoon Lorann red velvet emulsion 2-3 tablespoons milk 1/2 cup Hershey’s Cocoa Powder 1/4 cup Buttermilk Powder 3 1/4 cups All Purpose Flour King Arthur 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon apple cider vinegar Directions: Cream together butter and confectioners sugar. Add the egg, vanilla, red velvet emulsion, and milk. Mix well. NOTE: Start with 2 tablespoons of milk, then add the rest if the dough is a little dry after adding the flour mixture. Sift together the cocoa, buttermilk powder, flour, baking powder and salt. Add to the wet ingredients. As the dough begins to form add a splash of apple cider vinegar. The dough should be soft but not sticky. After mixing, let it rest for five to ten minutes, then roll out on parchment paper to 1/4 inch thickness, dusting lightly with flour if needed. Cut into desired shapes and bake at 400 degrees for 6-7 minutes. Makes approximately 3 dozen cookies. Variations: A few tips to help you along the way: You can mix flour and cocoa powder together for rolling. It doesn’t give the cookie a white film like white flour, and adds a little extra flavor. Related Projects:

How to create icing dots, zig zags & lines. How to create Icing Flowers and Leaves Let's look at some flower and leaf designs, and how you can turn almost any of the techniques you learned in class into a flower cake design. This tight rosette cake is simple but impactful. Using a large star tip to create the rosettes on top and around the middle require a nice smooth cake finish. Leaves were pipped to turn the rosettes into flowers. The cake was finished off with a one way left reverse shell all the way around the cake. This cake design is well executed using only a couple of techniques. I love how those techniques were translated into flowers. Here we have varying sizes of rosettes as a band border running through the side of this cake. Leaves were strategically placed to create the effect of a floral band, stars were piped and dots added to the centers to create star flowers. It's simple but pretty and would be great for a tea party themed celebration or even a Mother's Day cake. Next, we have a half wreath floral spray design. In this example, rosettes were used along with flowers and leaves. These flowers have 4 petals, but you could replace them with 5 petal apple blossoms. The filler flowers were done with Russian tips, but you could use your grass tip to create a similar filler flower. This is a great floral wreath cake! It's a bit trickier because you need to build up a based wreath of frosting underneath before you start adding your elements. Rosettes were pipped directly on the cake, then the mums were added. From there the spaces were filled in with stars using the #32 tip. A smaller star tip (#16) was used for the centers of the flowers. This cake is fun with the addition of a zig zag texture, full length around the side of the cake. The top has a rosette flower border with leaves and the bottom of the cake has stars and leaves. Its not a full border and the goal was to space the bottom design so that it spanned across two zig zag columns, then skipped a column, before adding the next one. This one works as long as your columns space out correctly. If you aren't sure they will, be sure to start at the back of the cake so you can end at the back of the cake in case you spacing doesn't work out. Striping your bag lends a lot of depth to your creations. These rosettes were created by striping the bag with white frosting. The small flowers are 4 petal flowers that can be replaced with the 5 petal apple blossom and then adding leaves. Finish it off with a shell border and you have a stunning wreath cake. Here's a great example of one that uses the apple blossom flower. You can substitute the 4 petal flowers for the apple blossom and then where the apple blossoms are replace those with a primrose. Stars were once again made with the #32 tip and leaves were added.

Mom knows best and her real butter icing is the best of the best! mom's Real Butter Icing Most icings are called buttercream but they don't all contain butter. Bakeries typically use high ratio shortening in their icing. My mom's creamy, not too sweet real butter icing, is a twist on a recipe she got from her old friend, Butch, when they worked together in the bakery at Stock Market Foods in Silverdale, WA. Mom says her icing is the real deal , because she uses real butter. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Mom's Real Butter Icing Difficulty: Easy What you are creating: Delicious and rich and not too sweet, this icing uses real butter instead of shortening. Worried about it not being true white? The more you mix it the lighter the color becomes. Ingredients: 1 pound butter 2 pounds powdered sugar 1 tablespoon vanilla bean paste 1/4 cup milk, half and half, or cream Directions: To get the best results, use a really good stand mixer, like a KitchenAid. Place the butter in the mixer and beat until it's fluffy. Add the powdered sugar, a couple cups at a time, alternating with the milk and vanilla. Once all the ingredients have been added, you need to beat the you-know-what out it! Put that mixer on medium to medium high and beat it until it is light and fluffy. If it's too thick, you can add more milk, but add it a tablespoon at a time. Makes approximately 4-6 cups of icing. Variations: Chocolate Icing: Add two tablespoons cocoa powder to the butter and beat until fluffy. Add the powdered sugar, a couple cups at a time, alternating with the milk and vanilla. Once all the ingredients have been added, you need to beat the you-know-what out it! Put that mixer on medium to medium high and beat it until it is light and fluffy. If it's too thick, you can add more milk, but add it a tablespoon at a time. Related Projects:

Meet celebrity chefs, cake artist, culinary artists and more in our video series. Topics include how to bake like a pro, run a successful bakery or restaurant business and knowing your worth. Join Epicurean Delights, Jay Qualls and Reva Alexander-Hawk as they dish on the Food Network, WeTV, & TLC. Sign in Meet Artist Michele Sweeney Play Video Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Now Playing 00:39 Play Video Meet Artist Michele Sweeney

How to create a chocolate hard shell topping for ice cream Homemade Hard Shell Chocolate Sauce Topping Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Not a Member? Sign up now! Already a Member? Login Now! Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies How to make Hard Shell Chocolate Topping What you are creating: A super delicious chocolate hard shell topping to go with your favorite ice cream. You will never believe this hard shell topping is sugar free! It sets up just like Magic Shell. Serve by itself over ice cream, or serve up our Chocolate Cinnamon Spice Blondie sundae! Ingredients: 7 oz of Chocolate (Regular or Sugar Free) 2 tablespoons of organic virgin coconut oil Directions Melt chocolate. Stir in virgin coconut oil. Let cool and pour over ice cream. Cover and store at room temperature for up to a week. Makes approximately 6 servings depending on how much you put on your sundae!! For more information on Russell Stover's Sugar free baking chips please visit: https://russellstover.mvk.co/1s49o Make it a Blondie Sundae!

Join us for our Fall Cake Design project! Preview: Fall Piping Project This video has been deleted. Facebook Twitter Pinterest Tumblr Copy Link Link Copied Viewing Options: Premium Members Start Class Become a Premium Member Purchase Single Class Shop/Buy Project Supplies Ask Questions/Forum Art of Cake Decorating Main Page Video Access is as easy as 1-2-3! 1: Review Course Offerings below! 2: Like what you See? Pick a plan & pay! 3: Access this video and more! What you are creating: In this lesson you will learn how to use freeze dried fruits in baking. Check out the entire series! Frequently Asked Questions FAQ: What's the class cover? Most classes have a free preview video. This will give you an idea about the class and what you will be creating. In addition, the video preview page includes a class curriculum with lessons, topics covered and video lengths.

Try our easy to make White Chicken Chili! Already a Member? Login Now! Not a Member? Sign up now! white chicken chili White Chicken Chili is a great alternative to traditional beef chili and makes for a tasty and satisfying meal! Filled with white beans, mild chilies and chicken, we add creamed corn to add extra flavor and bolster the tastes in the broth. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make White Chicken Chili What you are creating: A super delicious and easy chili with white beans and chicken. Ingredients: 1 pound chicken breasts 2 tablespoons olive or avocado oil 1 large sweet yellow onion, chopped 1 green pepper, chopped 4 garlic cloves (minced, pressed or chopped) 3 stalks celery 1 pound baby carrots 1 teaspoon chili powder 1/2 teaspoon cumin (more if you want more spice!) 32 ounces chicken broth 1 teaspoon granulated chicken bouillon 2 cans creamed corn 3 cans white northern beans or Cannellini beans 1 can mild green chilies Optional: Grated cheddar cheese Sour cream Tortilla strips Directions Oven roast, air fry or boil your chicken in broth and cook until the internal temperature is 165 degrees. Set aside. Chop, mince or press the garlic. Sauté the onions, celery and garlic in oil until the onions are translucent. Add chicken broth, bouillon and spices and bring to a boil. Add baby carrots and cook until tender. Add chopped green pepper and chicken and bring to a simmer. Simmer for 5 minutes. Add the creamed corn, beans and green chilies. Heat through. Optional: Top with grated cheddar cheese and a dollop of sour cream. Sprinkle tortilla strips on top. Enjoy! Makes approximately 6 to 10 servings. Are you a Member of the site? Unlock additional features by joining! Become a Member Take our Apple Pie class!

Learn how to turn apples into caramel apple turkeys using caramel, chocolate to make feathers and edible image sheets for the turkey face. Caramel Apple Turkey Class Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase either an annual premium plan (which gives you access to all our paid classes and recipes) or purchase single video on demand access. To purchase access to this class: Pick your plan below by clicking "Buy Now!". Once you have paid you will have access to the class. To begin the class simply click the "Start Class" icon button below or at the top of the class page. Please email info@epicdelights.com if you have any problems, we are here to help! Caramel Apple Turkey $ 0 0$ Learn how to make cute caramel apple turkeys! Valid for 2 years Buy Now! Account will auto-renew until cancelled. All sales are final. Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes

How to create icing stars. How to make Icing Stars The star is one of the most popular techniques. This timeless method can be applied as a border or used as a fill to the top and sides of your cake creation. The sky is the limit! The star tip comes in a range of sizes and styles, giving you an amazing variety to chose from. Let' s look at some inspirational cakes that have stars! All of these cakes except for one were made by my sweet colleague and friend, Bryson Perkins who owns a sprinkle line called ManvsCakes. Rosettes and Stars with Sprinkles This design has some dots added as well but it's a great example of using a number of techniques to create fill on a shape. And who doesn't love those fun sprinkles?! Rosettes and Stars This is a very simple half wreath cake. I'm not sure how I feel about this color combo but I do like the palette knife effect used to create those little swirls of color on the side of the cake. I love the play on color with this cake. The combination of rosettes and stars with a touch of sprinkles gives the cake a simple elegance. The colors are vibrant and fun! This design would also make a great unicorn cake. The abstract placement of the rosettes and stars, coupled with the color combination makes this cake design really stunning. You could almost change the color combo to reds, blues and whites and do a nautical persona of this cake. With a palette painted in spring blues and pink, this cake features various sizes of rosettes with just a few well placed stars. The artist used a texture comb on the background, adding a touch of extra fun to the design.