In this class you will learn how to pull flower petals, create isomalt mosaic tiles and how to arrange your petals into a mum. 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 Caesar Salad Dressing 10 mins 1 1/2 cups dressing Recipe you are creating: Caesar Salad Dressing We are huge fans of Caesar Salad! But the dressing? Every bottled type you can buy has a different taste. The same goes for Caesar dressing in a restaurant -- no two are ever alike! Our take on the classic dressing is made without the anchovies. Not many of us have anchovies in our cupboard. And some of us just don't like all that fishy taste or smell. We created our anchovy-free dressing with a secret ingredient. Get ready to experience love at first bite! Recipe Ingredients: 2 garlic cloves, minced 2 tablespoons fresh lemon juice 1 teaspoon Dijon or brown mustard 1 teaspoon Worcestershire sauce 1 cup Best Foods or Duke's mayonnaise 1 teaspoon Miso paste or fish sauce 1/2 cup grated Parmesan cheese Salt and pepper to taste Recipe Directions: Combine all ingredients in the bowl of a food processor. Process until blended. Taste for seasoning, add salt and pepper if needed. Refrigerate overnight to blend flavors. Store left over dressing in the refrigerator. Variations: Substitute Best Foods light or fat free mayonnaise. If you love anchovies, substitute anchovies for the miso paste or fish sauce. You Might Also Like: Related Products: Check out these mason jars we use for storing our broths and making salad dressing in! 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: Ceasar Salad Dressing, Ceasar Salad Dressing Recipe, Salad Dressing Recipes, Salad Dressing Categories: Salad

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Tartar Sauce 15 mins 1 Cup Recipe you are creating: Tartar Sauce Tartar sauce is quick and easy to make. It's great as a side sauce for fish and kids love to mix it with ketchup and dip fries into it. Recipe Ingredients: ¾ cup mayonnaise 3 tablespoons minced pickled dill gherkin plus 1 tablespoon brine 1 scallion, minced 1 small shallot, minced 1 tablespoon capers, rinsed and minced ½ teaspoon pepper Fresh dill for garnish Recipe Directions: Rinse and mince capers. Mince gherkins, scallion, and shallot. Combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate until flavors fuse, about 15 minutes. Keeps in fridge for one week. You Might Also Like: Recommended Recipes: Burger Sauce Fry Sauce Honey Mustard Sauce Special Sauce Tags: How to make tartar sauce, tartar sauce, tartar sauce recipe, dipping sauce, Dipping Sauce Recipe Categories: BBQ

d2aec9cb-3888-4d0c-a327-6cb015641475 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Tapas Cooking Class 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 Join us for tapas! Learn how to make a warm Spanish dip, bacon wrapped dates, and empanadas. Also get our delicious Sangria recipe perfect for anytime of the year. Recipes Included: Warm Spanish-Style Bean Dip Stuffed Bacon Wrapped Dates with a Reduction Empanadas with a Crema Sauce Sangria Supply Items Needed: Please refer to the prep packet on the class page. Ingredients, equipment and recipes can be found there. You Might Like These Classes: Pizza Making Categories: Appetizers Cooking Savory Tapas Tags: Appetizers Cooking Tapas

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Semi-Homemade Spaghetti Sauce 10. mins 8 Cups Recipe you are creating: Semi-Homemade Spaghetti Sauce Looking for a quick and easy healthy alternative to the classic spaghetti sauce? Our meat sauce contains ground turkey but our added trick will have everyone thinking you used ground beef! We also use store bought sauce as our base and add extra ingredients that boosts the flavor and gives you a thick, robust sauce. Recipe Ingredients: 1 pound ground turkey 1 tablespoon dark cocoa powder 2 bottles Classico Spicy Tomato & Basil pasta sauce Avacado oil 1 large sweet yellow onion, chopped 4 large garlic cloves, minced 1 tablespoon fresh basil, chopped Recipe Directions: Sauté the onions and garlic in the avocado oil in a large pan. Cook until caramelized. Add the fresh basil and set aside. Mix the dark cocoa powder and ground turkey until blended. Cook the turkey in avocado oil until well browned. Add to the caramelized onions. Add the two bottles of Classico Spicy Tomato & Basil pasta sauce. Simmer on range top on low heat for several hours. If you prefer, you can cook the sauce in a crock pot. Variations: Substitute lean ground beef for the turkey. Omit the dark cocoa powder. 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: Spaghetti Meat Sauce, Semi-homemade, Meatsauce Recipe, Spaghetti Sauce Recipe Categories: Italian, Pasta

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Beet Tagliatelle Pasta 5 mins 2-3 servings Recipe you are creating: Beet Tagliatelle Pasta Learn to make Tagliatelle using Beets. Recipe Ingredients: 1 small beet, roasted or boiled peeled 1 1/4 cup all-purpose flour 2 large eggs 1 large egg yolk 1/2 teaspoon fine kosher salt Semolina flour Recipe Directions: Step 1: Fill a large pot with water and bring to a rolling boil. Generously salt water. Trim greens and scrub beet. Add to boiling water and cook until tender, about 28 minutes. Using tongs, remove beet and allow to cool completely. Using a paring knife, remove skin from cooled beet. Step 2: Preheat oven to 400°F. Wrap beet in non-stick foil and roast in oven until tender, about 40-50 minutes. Allow the beet to cool completely. Using a paring knife, remove skin from roasted beet. Step 3: Purée beet in a food processor using a metal blade. Add eggs and yolk and process until well combined. Add flour and 1/2 teaspoon of salt and process until dough comes together, about 15-20 seconds. Transfer dough to well-floured surface. Knead dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, 5 to 7 minutes. Gather dough into a ball and flatten into a disk. Cover in plastic wrap and allow dough to rest for at least 10 minutes and up to 1 hour at room temperature. Step 4: Using a bench scraper, cut dough into 2 pieces. Keep extra dough covered in plastic wrap while working with one piece. With a rolling pin flatten dough into a rough rectangle. Using a pasta machine or Kitchen Aide past machine attachment set to the widest setting, roll dough through machine. Take dough and fold it in thirds. Turn dough so one open end faces machine and roll it through on widest setting again. Fold, turn and roll once more on the widest setting. Continue rolling pasta through machine adjusting to a smaller setting on each pass. Once you kit the second to last setting on your pasta machine, stop. If pasta sheet gets too large to handle, cut it into manageable lengths and continue rolling. Step 5: To shape the tagliatelle: Generously flour one sheet of pasta and loosely roll it into a cylinder. Using a sharp knife, cut roll into 1/3" ribbons. Unwrap ribbons, toss them with flour and create piles on a baking sheet dusted with semolina. The pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours before use. Step 6: To cook the pasta: To a large pot of water set over high heat, add water to 2/3 full and bring to a boil. Generously season water with salt. You want your water to be like sea water, nice and salted. Add pasta and stir immediately to prevent pasta from sticking together. Boil until al dente, 2 to 3 minutes. Reserve 1 cup of pasta water and drain pasta. Use reserved pasta water to thin your chosen pasta sauce. To freeze the pasta: Transfer shaped tagliatelle on baking sheet to freezer. Once frozen, transfer frozen pasta to a storage bag. The pasta can be kept frozen up to 2 months. The pasta does not need to be thawed before cooking. Frozen pasta will take an extra 1-2 minutes to fully cook. 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: how to make pasta, tagliatelle, how to make tagliatelle Categories: Pasta, Italian

b1a69269-af9c-455c-add7-82c6fb86930b Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Mum Cake 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 Create a fun and stunning Isomalt mosaic tile cake complete with a pulled sugar spider mum. CMSA, Peggy Tucker will walk you through how to create this simply elegant Isomalt show stopper. What you will learn: How to create Mosaic tiles with poured sugar. How to pull sugar to create a spider mum flower. How to cover a cake with fondant How to adhere sugar to fondant How to cover a cake board and embellish it with mosaic tiles About Peggy: Peggy Tucker is an award-winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology and CakePlayInc. For over 20 years, she has been sharing her love and passion for the sugar arts by teaching classes, judging competitions, volunteering at multiple charity events, culinary schools and collaborating with companies to develop and bring new products to the market. Recipes Included: Supply Items Needed: Supply list provided on the class page. You Might Like These Classes: Intro to Isomalt Isomalt Snowman Winter Wonderland Isomalt Grapes & Pumpkins Categories: Cake Candy Candy Making Isomalt Tags: Cake Decorating Cake Decorating Class Isomalt Mum Cake Spider Mum Cake

In this class, Michele will show you how to use compound chocolate to make quick confections and simple yummy fillings as well. Bunny Cake Fun Class Class Details Learn how to turn a regular 8” round cake into a beautiful fun bunny cake. Michele will share tips and techniques for turning your bunny into a wonderful family memory. This class is family friendly! Bonus: Michele has included access to three additional bunny cake videos sure to be a hit with family and kids! Welcome About the instructor Video Project Pages Ganache Drip Cake Wilton Style Bunny Cake Production Style Bakery Bunny Cake Old Fashion Cut-Out Bunny Cake Upload your completed projects: We'd love to see where you take your new skills! Send us pictures and get featured on the site and/or on social media

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pavlova with Fresh Berries 15 mins 6 to 8 Recipe you are creating: Pavlova with Fresh Berries This baked meringue is named for the Russian ballerina, Anna Pavlova. Made with just a few simple ingredients, this dessert is topped with a colorful array of fresh berries on a bed of whipped cream. The meringue can be baked and cooled up to a day in advance, then topped with the cream and berries just before serving, making it a practical choice for a spring or summer dinner party. Recipe Ingredients: 4 egg whites, at room temperature 1 tablespoon cornstarch, sifted 1 cup (8 oz./250 g) plus 3 tablespoons sugar 2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 3 cups (12 oz./375 g) assorted fresh berries, such as strawberries, blueberries, blackberries and raspberries 1 1/2 cups (12 fl. oz./375 ml) heavy cream Recipe Directions: Position a rack in the lower third of an oven and preheat to 250 degrees. Draw a 9-inch (23-cm) circle on a sheet of parchment paper. Turn the parchment over and place on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined for about 1 minute. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes. Increase speed to high and gradually add 1 cup of sugar. Beat for 8-10 minutes until stiff, shiny peaks form. Blend in the vanilla and the lemon juice. Spread the meringue inside the circle on the parchment. Use the back of a large spoon to create an indentation in the center of the meringue and a slight rim around the edges. Bake until the meringue is crisp and the color has deepened slightly, about 1 hour. Turn off the oven and, leaving the door closed, let the meringue cool in the oven for at least 2 hours or up to overnight. Carefully remove the meringue from the parchment paper and place on a serving platter. Stir the berries with 1 tablespoon of the sugar. Set aside. In the clean bowl, beat together the cream, remaining 2 tablespoons sugar and the remaining 1 teaspoon vanilla until soft peaks form. Spoon the whipped cream into the hollow of the meringue and top with the berries. 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: Pavlova with Fresh Berries, How to make pavlova with fresh berries, How to make pavlova, Dessert, Sweet, Meringue Recipe, Pavlova Recipe Categories: Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Dark Chocolate Ganache 15 mins 1 1/2 Cups Recipe you are creating: Dark Chocolate Ganache A good dark chocolate ganache recipe is an absolute necessity!! Use our ganache as a glaze, whip it with your favorite icing, or use it as a rich hot fudge sauce for your favorite ice cream! It also great as a filling in French Macarons, and as a cake filling or poured icing. Recipe Ingredients: 2/3 cup heavy (40%) whipping cream 8 ounces dark chocolate, chopped 2 tablespoons butter Dash of salt Recipe Directions: Homemade whipped dark chocolate ganache is a luxurious and decadent treat that combines the rich flavors of dark chocolate with the light and airy texture of whipped cream. To make this indulgent dessert, start by heating heavy cream until it's just about to boil, then pour it over chopped dark chocolate and let it sit for a few minutes to melt the chocolate. Gently stir the mixture until smooth and glossy, then let it cool to room temperature. Once cooled, whip the ganache until it becomes light and fluffy. The end result is a velvety smooth and intensely chocolatey concoction that can be used as a frosting, filling, or simply enjoyed on its own. Step-by-Step Directions on How to Make the Ultimate Dark Chocolate Ganache Place whipping cream in a small sauce pan. Set heat to medium and bring to a simmer. Place the chocolate in a medium size heatproof bowl. Pour the whipping cream over the chocolate. Allow to stand for 5 minutes. Slowly stir to blend. Add the butter and dash of salt and whisk until the ganache is smooth. Scroll down for a video on how to make whipped Chocolate Ganache! You Might Also Like: Step-by-Step Video Directions on How to Make the Ultimate Dark Chocolate Ganache https://www.youtube.com/watch?v=pDq6qC-dSBU 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: Ganache Recipe, Dark Chocolate Ganache, whipped ganache, whipped ganache recipe, whipped ganache frosting recipe, how to make chocolate ganache, how to make ganache, ganache (food), icing (food), chocolate ganache recipe, whipped chocolate ganache, ganache frosting, whipped ganache frosting, chocolate frosting, chocolate ganache frosting, chocolate ganache, milk chocolate ganache frosting, milk chocolate ganache filling, milk chocolate ganache whipped, chocolate ganache frosting for cupcakes, cake decorating Categories: Cake Decorating, Cake, Cupcake