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Have you always wanted to learn how to sculpt cake? In this class you will learn how to sculpt and carve cake, panel with fondant and paint on fondant. All levels welcome in this trick or treat inspired cake class. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

Learn how to make trendy cake popsicles. In this class you will learn to make a unicorn and a bunny unicorn, perfect for easter or any time! Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Coconut Blood Orange Cake 15 mins 4 Mini Cakes Recipe you are creating: Coconut Blood Orange Cake This easy-to-make Coconut-Blood Orange Cake makes a great single serve dessert a dessert for a crowd. The the tartness of the honey vanilla yogurt whipped cream heightens the flavors within the cake. The finished cake is moist and delicious when you make your own desiccated coconut using unsweetened, unsulfured coconut. Recipe Ingredients: Cake 1 cup granulated sugar 1/2 cup unsalted butter, room temp 3 teaspoon freshly grated blood orange zest 4 large eggs, room temp 1 cup unbleached all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1 tablespoon vanilla bean paste 1 3/4 cup Bob’s Redmill, Unsweetened, Unsulfured cocoanut (See instructions for making homemade desiccated coconut ) 4 tablespoons freshly squeezed blood orange juice 1 Recipe of Honey Whipped Cream Garnish Candied Orange slices Recipe Directions: Pre-heat an oven to 350-degrees with an oven rack positioned in the middle. Prepare mini cake pans with butter and line bottom of pan with parchment paper and set-aside. To prepare the batter: To the bowl of a stand mixer fitted with a paddle attachment cream sugar, butter, and blood orange zest. Beat until light and fluffy, about 4 minutes. Be sure your eggs are room temp or they will curdle your butter. Add eggs one at a time, beating until combined and stopping to scrap the bowl before adding the next egg. To a bowl add the flour, baking powder, salt, and desiccated coconut, whisk to combine. Add flour mixture gradually to your creamed mixture. Add blood orange juice to the bowl and beat on low until combined, stopping to scrape bowl sides and paddle as needed. Portion cake batter out evening between mini cake pans and place in the preheated oven. Bake until a cake tester inserted in the middle of the cakes comes out clean, 20-30 minutes. Rotate pans half way through the baking time. Transfer baked cakes to a wire cooling rack for 10 minutes. Invert the pans on to a parchment lined cooling rack to avoid cakes from sticking to wire rack. All cakes to cool completely. To serve: Place on mini cake with the top of the cake facing down and the flat bottom of the cake facing up onto a plate and tort the cake. Using a pastry bag fitted with a 1M tip and filled with the whipped cream pipe stars in between the torte layers. On top of the cake pipe more stars and garnish with candied, quartered orange slices. Refrigerate until ready to serve. The Whip It product will keep your whipping cream from going flat. You Might Also Like: Classes you might like! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: coconut cake, baking, cake, cake decorating, cake recipe, coconut, coconut cake from scratch, coconut cake recipe, coconut cream cake recipe, coconut flake, coconut frosting recipe, coconut layer cake recipe, dessert, fluffy coconut cake, homemade coconut cake, how to, how to bake a cake, how to cake it, how to make, how to make cake, How to make cake at home, how to make coconut cake, how to make the best frosting, how to make the perfect coconut cake, moist coconut cake recipe, recipe, recipes, southern coconut cake, the best coconut cake, the best coconut cream cake recipe, the perfect coconut cake, tutorial, white cake recipe, Fall Cakes, Fall cake recipes Categories: Cake, Cake Decorating

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Potato Bacon Soup 20 mins 10-12 Recipe you are creating: Potato Bacon Soup This creamy, smoky soup is the perfect dish on a cold day! It gets its warm, complex layers from smoky bacon, sautéed veggies, bay leaf and dill. The chunky potatoes and the creamed potatoes provide the perfect balance. Recipe Ingredients: 6 slices of bacon chopped (plus so crispy chopped bacon for garnish) 1 cup diced white onion 1 cup diced carrot 1 cup diced celery 6-7 large potatoes diced 2 cups vegetable stock 1 cup water 3 bay leaves 4-6 teaspoons dried dill, plus fresh dill for garnish 2 cups 1% milk 1/2 stick butter 2 tsp garlic paste 1/2 potato starch water Recipe Directions: In a stock pot cook bacon until edges are crispy. Add in onion, carrot and celery and cook for about 10 mins. Deglaze stock pot with vegetable stock and add in the water. Add in the dill and bay leaves and let simmer. While soup base is simmering, start a pot of salted water with about two cups of water in it. Once it starts to boil add potatoes and let boil until potatoes are fork tender. Reserve the starch water. To the soup base add garlic and butter and stir until incorporated. Add in milk and stir well. Using a slotted spoon transfer potatoes to soup base and let simmer for 8 mins. Remove bay leaves from soup. Remove about two cups of the soup and place it in the pan you boiled the potatoes in (minus the starch water). Using an immersion blender, blend the two cups of soup until creamy. Add about a 1/2 cup of the starch water and blend again. Add all of the blended mixture to the soup and stir well. Let simmer 5 mins. Serve garnished with fresh dill and crunchy crumbled bacon. Soup is even better the next day. Scroll down to watch the full recipe video on making this hearty soup! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Soup, Soup Recipes, Potato Recipes, Ham Soup, Bacon Soup, Potato Soup, Potato Bacon Soup Recipe, Soup Recipe Categories: Pork, Vegetable

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. Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

Sunflower Wreath Cake Sunflower Wreath Cake This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

Join us in this fun holiday cookie class where you will learn to decorate cookies with fondant. If you’ve never used fondant before think of it as grown-up edible play dough. It’s easy to work with and we will create a set of 3 of holiday themed cookies sure to jazz up your holiday cookie platters! Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

Gumpaste Image Cake Class Gumpaste Image Cake Class This is a paid class. To watch this class and receive access to the recipes you will need to purchase video on demand access. Galette and Gratin Cooking Class $ 10 10$ Learn to make sweet and savory galettes and veggie gratins! Valid for 2 years Buy this Class Plan

Baking gluten-free is not like baking with gluten! Moist and delicious gluten-free baking results are easily achievable with the right ingredients and techniques! Join us to learn how to use gluten-free flours and prepare gluten-free baked goods with success! Baking Classes Cooking Classes Cake Decorating Classes Cookie Classes

de0c995a-7c3d-494e-b034-fb900ae66bc8 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Fall Charcuterie Board Paid Members To begin this class: Click the "Start Class" icon above. If you are already logged in, you will be taken to the class start page. If you are not logged in, you will be prompted to do so. Non-Paid Members This is a paid class. To watch this class and receive access to the recipes you will need to purchase video access. To purchase access to this class click the "Buy Now" button. Please email info@epicdelights.com if you have any problems, we are here to help! Buy Now! Class Details In this class you will learn how to make chocolate dipped pretzels, chips, candy barks, rice cereal treats and how to arrange them on your board. This class contains eight lessons to step you through setting up a fun, festive charcuterie board. Recipes Included: Creating Candy Corn Cookies Chocolate Dipped Pretzels Chocolate Dipped Strawberries Chocolate Dipped Spooky Chips Mummy and Frankenstein Treat Sticks Ghostly Candy Bark Supply Items Needed: White melting chocolate (Wilton, or your favorite brand) Festive food color gels Triangle shaped cookies Assorted pretzels (sticks, twists, squares) Fresh strawberries Ghost shaped potato chips (available at Trader Joes) Rice cereal treats Lollipop sticks Color straws Halloween candy parallels (eyes, spiders, balls) Dusting lustre: Gold, silver, white Edible glitter Pumpkin seeds Halloween candies Large tray Small cups or containers for the candies and assorted nuts You Might Like These Classes: Fall Harvest Cake Categories: Appetizer Cooking Savory Cooking Tags: Charcuterie Board Recipes