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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Lemon Bliss Cupcakes 15 mins 1 dozen Recipe you are creating: Lemon Bliss Cupcakes When I had my bakery in New England this was one of our best sellers! A deliciously moist cake infused with lemon bakery emulsion from LorAnn oils, and topped with lemon swiss meringue butter cream. The flecks of fresh grated lemon peel and the caviar from the vanilla bean is really what makes this cupcake a harmonious symphony of deliciousness . Additionally, the addition of meringue powder to the cake base makes for a really light cake. Recipe Ingredients: 4 ounces unsalted butter, softened 12 1/4 ounces Bakers Sugar 1 3/4 ounces vegetable oil 2 teaspoons Baking Powder 3/4 teaspoon Salt 3/4 ounce of LorAnn Meringue Powder 2 teaspoons LorAnn Lemon Bakery Emulsion 4 large egg whites + 1 whole large egg 11 1/2 ounces of King Arthur Cake Flour 12 ounces French Vanilla Yogurt Recipe Directions: Preheat over to 325°F. Line your cupcake pans. Beat butter, sugar and oil for 2-3 mins on medium speed. Add in baking powder, salt, meringue powder, and lemon bakery emulsion. Add in whole egg and whites. Mix till fluffy. Be sure to scrape down bowl. Add in flour and yogurt in separate additions. Start with half of your flour and beat it in, followed by the yogurt and then the remaining flour. Scrape in between additions and mix until fluffy then stop. Scoop batter into your lined cupcake pans using an ice-cream scoop. Bake 18-20 mins or until a toothpick inserted into the center comes out clean. Ice cupcakes and garnish with candied lemon or lemon peel. Icing: Use one recipe of our Swiss Meringue Buttercream and one recipe of our Lemon Curd . A dd fresh lemon zest and vanilla bean paste to taste. Place all ingredients into your kitchen aid equipped with the whisk attachment and whip till silky smooth. Place into a piping bag fitted with a 1M tip and pipe a swirl. This recipe can be modified by swapping out the bakery emulsion flavor for a different one. For jumbo size cupcakes bake 28-30 mins at 350°F. You Might Also Like: Classes you might like! Tags: Lemon Bliss Cupcakes, Lemon Cake Recipes, Lemon Cake, Dessert, Lemon Cupcake Recipe, Cupcake Recipe, How to make lemon cupcakes Categories: Cupcake, Cake, Cake Decorating

60bdba2c-03d5-4c94-ba17-bc16588e1504 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Snowman 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 Join Certified Master Sugar Artist, Peggy Tucker as she takes you on a sugar wonderland adventure. In this class you will be learning the 3 stages of sugar, pouring, pulling and blowing. You don't want to miss out on this winter wonderland cake complete with a cute blown sugar snowman! What you will learn How to heat, color and pour isomalt How to create multicolor sugar ribbons How to use molds with isomalt How to shape warm isomalt How to blow sugar into shapes How to pull sugar into icicles and snowy branches Lessons Lesson 1: Isomalt Pond (2:37) Lesson 2: Molds (3:29) Lesson 3: Winter Branches (12:09) Lesson 4: Blown Sugar Balls (10:42) Lesson 5: Building A Snowman (2:43) Lesson 6: Snowman Arms (5:04) Lesson 7: Snowman Hat (3:10) Lesson 8: Adding Hat & Snowman Face (6:46) Lesson 9: Creating a Striped Scarf (8:18) Lesson 10: Creating Snow (8:37) Lesson 11: Adding Branches & Icicles (7:05) Lesson 12: Adding Snowman & Embellishments (14:08) Recipes Included: Supply Items Needed: Supply list provided on the class page. You Might Like These Classes: Fall Harvest Cake Class Easter Bunny Cakes Class Fantasy Frog Cake Class Floral Buttercream Cupcakes Class Ganache Drip Cake Class Edible Images Cake Class Heart Cakes Class Isomalt Cake Class Mason Jar Cake Class Unicorn Cake Pops Class Categories: Cake Candy Candy Making Isomalt Tags: Cake Decorating Isomalt Isomalt Snowman Winter Wonderland Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Edible Slime Project 10 mins 1 Cup Recipe you are creating: Edible Slime Project Who doesn't love making slime? It's even better when its edible! Our resident Jr. Chef Rylan will show you how easy it is to make kid friendly, kid tested, edible slime. Follow Rylan's process below and enjoy! Recipe Ingredients: 1 cup of marshmallows 2 tablespoons vegetable oil 2 tablespoons powdered sugar 2 tablespoons cornstarch Food color of choice Recipe Directions: Place marshmallows in a microwave safe bowl and spoon the 2 tbsp of vegetable oil over it. Place in microwave for 10-20 seconds and stir. Repeat until marshmallows are melted. Stir and add in a few drops of the color of your choice and mix color well. Combine powdered sugar and cornstarch and sprinkle onto your work surface. Knead until it no longer sticks to your hands. Keeps for about 5 days. 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 Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Edible Slime Project, Edible Slime, Dessert, How to make Edible Slime, Kid Friendly, Kids Projects, Kid Friendly Recipes, Edible Slime Recipe Categories: Kids, Class

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fall Candy Corn Bark 10 mins 3 dozen pieces Recipe you are creating: Fall Candy Corn Bark Fall Candy Corn Bark is the perfect fall candy. It's quick and easy and can mix with just about anything to create fun combinations. Recipe Ingredients: 1 lbs Yellow Wilton Candy Melts 30 drops of Banana LorAnn Oil 1 lbs Orange Wilton Candy Melts 10 drops of Orange LorAnn Oil 1 lbs White Wilton Candy Melts 15 drops of Marshmallow LorAnn Oil 1 Bag Candy Corn Candy Recipe Directions: Prep: Line a cookie sheet with parchment paper. Chop up candy corn and set aside. In a microwave safe dish, melt yellow candy melts at 30 second intervals on medium heat until candy melts are completely melted. Stir after each interval. When yellow candy is melted stir in banana oil. Save approximately three tablespoons of yellow candy to drizzle over finished bark. Pour remaining yellow candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the yellow candy. Set aside. Repeat Step 1 using orange candy melts. When orange candy is melted stir in orange oil. Save approximately three tablespoon of orange candy to drizzle over finished bark. Pour remaining orange candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the orange candy. Set aside. Repeat previous Step 1 using white candy melts. When white candy is melted stir in marshmallow oil. Save approximately three tablespoon of white candy to drizzle over finished bark. Pour remaining white candy onto prepared parchment lined cookie sheet and spread evenly. Tap pan gently on counter to help level out the white candy. Set aside. Sprinkle chopped candy corn immediately over white candy before the candy sets. Press lightly into white candy layer. Reheat, reserved yellow, orange, and white candy and drizzle over candy corn. Tap gently to settle. Place in freezer for a few minutes to harden bark. Turn upside down onto clean surface and press. Bark should break into chunks. You may use a knife to cut into desired pieces. Variations: For flavor variations add any of the LorAnn Bakery Emulsions. You Might Also Like: Recommended Blog Posts: 6 Delicious Candy Barks, 1 Easy Recipe! 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: Fall Recipes, Fall Candy Corn Bark, Candy Bark, Candy Recipe, Candy, Candy Making, Sweet, Dessert, How to make candy bark, Halloween, Thanksgiving Recipes, Halloween Candy Recipe, Halloween Candy Making, Halloween Candy Making Recipe, Kid Friendly, Kid, Kids Projects, Kid Friendly Recipes Categories: Kids, Seasonal

3D Cookie Bear Class 3D Cookie Bear 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

52248271-b086-4081-987f-9b3c97006164 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Heart Cakes 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 Valentine's Day cakes that are sure to delight your Valentine! Learn how to make two different Valentines Day heart cakes in this preview video class. Watch and learn as Susan Carberry creates cut-out Valentine's Day cakes from a 9x13 sheet cake. Recipes Included: Supply Items Needed: What you will need: 1/4 sheet cake filled with your choice of filling Cake boards Large Valentine cookie cutters Buttercream icing (red and white) Icing blade Fondant (red and white) Rolling pin Small pizza cutter Palette knife Disposable decorating bags # 4 tip Tappits stencil cutters NOTE: The Tappits cutters are available from Jo-Ann Fabrics and Walmart online. You Might Like These Classes: Fall Harvest Cake Class Easter Bunny Cakes Class Fantasy Frog Cake Class Floral Buttercream Cupcakes Class Ganache Drip Cake Class Edible Images Cake Class Isomalt Cake Class Mason Jar Cake Class Unicorn Cake Pops Class Categories: Baking Cake Cake Decorating Tags: Cake Decorating Heart Cakes Valentines Day Cake

Learn how to stack, carve and paint a cake into a fun stacked mason jar design. Learn to make wafer paper flowers and a cute cookie favor. 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 Italian Chicken 15 mins 12 servings Recipe you are creating: Italian Chicken Chicken slowed cooked with lots of fresh basil and garlic. Recipe Ingredients: 1- 1/12 pounds chicken pieces Cooking oil for browning chicken Fresh basil, finely chopped (about 1/4 cup) 1 head fresh garlic, diced or minced 1 can diced tomatoes with garlic and olive oil 1 can Italian diced tomatoes 1 1/2 cup chicken broth 3 tablespoon Balsamic vinegar 1 can cannellini beans 1 can garbanzo beans Recipe Directions: Brown chicken pieces in cooking oil and lightly season with salt and pepper. Place chicken pieces in slow cooker. Sprinkle the garlic and basil over the top. Pour both cans of tomatoes over the top of the garlic and basil. Add chicken broth and Balsamic vinegar. Cook for about 5-7 hours on medium in the slow cooker. Add cannellini and garbanzo beans and heat through. Top with our almond basil pesto. You Might Also Like: https://www.youtube.com/watch?v=APCqWIXCdr0 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: Italian, Italian Cuisine, Italian Recipes, Italian Food, Italian Chicken, How to make italian chicken, Savory, Italian Chicken Recipe Categories: Chicken

Garden Party Cookies Class Garden Party Cookies 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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Chocolate Butter Cake 15 mins (2) 8 inch rounds Recipe you are creating: Chocolate Butter Cake This dense and delicious chocolate butter cake is made from scratch and super moist! Ice with a chocolate whipped cream to compliment the denseness of the cake! Recipe Ingredients: 2 3/4 cups cake flour 3/4 cup Dutch-process cocoa powder 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks butter, diced, at room temperature 1 cup whole or low-fat milk 4 large eggs 2 large egg whites 2 teaspoons vanilla extract Recipe Directions: Preheat oven to 350 degrees. Coat two 8 inch cake pans with cooking spray. Dust with flour. Shift the dry ingredients together into the bowl of a stand mixer. Add the butter and 1/2 cup of the milk. Using the whisk attachment, mix on medium speed for about four minutes or until the mixture is smooth. Scrap the sides and bottom of the bowl with a spatula. Blend the eggs, egg whites, vanilla and remaining milk in a separate bowl. Add the wet ingredients into the batter in three additions. Beat for two minutes on medium speed after you add, and scrape down the bowl between each addition. Divide the batter evenly between the 8 inch pans. Bake for 35-40 minutes. The layers are done when a toothpick inserted into the center comes out clean. Allow cake to cool in pans. Remove from pans and ice with your favorite buttercream, or chocolate whipped cream. 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: Chocolate Butter Cake, Chocolate Cake, Cake Decorating, Cake Recipe, Sweet, Dessert, Baking, Cake Baking Categories: Cake, Cake Decorating