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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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Caramel Sauce 15 mins 4 Recipe you are creating: Caramel Sauce Caramel sauce is a delicious topping that can be used in a variety of ways. It's perfect for topping ice cream sundaes, adding sweetness to fruit salads, drizzling over cakes, and creating a decadent topping for pancakes or waffles. Recipe Ingredients: 1 cup granulated sugar 1/4 cup cold water ½ cup heavy cream 2 tablespoons unsalted butter ¾ teaspoon kosher salt, or to taste 1 tsp vanilla bean paste Recipe Directions: In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 minutes. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, vanilla bean paste and then the salt, to taste. Serve warm. 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: How to make caramel sauce, Caramel Sauce Recipe, Caramel Sauce Categories: Frozen Dessert

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

f1890d96-e81e-45b9-b4a1-c1db287a1df6 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Gumpaste & Edible Images 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 We all know time is money, especially in cake decorating! In this learn time saving Cake Designs using readily available, pre-made items. Learn to create a 3 tiered cake in no time! What you will learn: How to create a 3 tiered cake How to work with fondant How to use silicone molds How to use color dusts and airbrush colors How to use edible images How to customize pre-made gum paste flowers Recipes Included: Supply Items Needed: Edible image prints in black and white Gumpaste flowers of your choice or similar 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 Heart Cakes Class Isomalt Cake Class Mason Jar Cake Class Unicorn Cake Pops Class Categories: Baking Cake Cake Decorating Tags: Black and White Cake Cake Decorating Edible Image Cake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes St. Patrick Day Charcuterie Board 10 mins 1-5 Recipe you are creating: St. Patrick Day Charcuterie Board Making a St. Patrick’s Day charcuterie board? I’ll show you how to make easy salami roses and build a festive spread with meats, cheeses, fruit, nuts, and more. This board is great for any gathering and can be customized with your favorite ingredients. You’ll learn how to layer flavors and textures, plus get tips for arranging everything so it looks great. Whether you’re celebrating St. Patrick’s Day or just want a solid snack board, this one is quick, easy, and packed with variety. Recipe Ingredients: 12-15 slices salami (for roses) 6-8 oz Irish cheddar 6-8 oz Vermont white cheddar 6-8 oz Gouda 4 oz goat cheese with blueberries Crackers and pretzels Mixed nuts (almonds, cashews, pecans, pistachios) Mixed pitted olives Strawberries and grapes Sliced bell peppers Recipe Directions: Take a glass and rim it with overlapping slices of salami to form layers. Keep layering until the salami forms a thick flower shape. Flip the glass over to release the salami rose. Repeat with different glass sizes for variety. Arrange cheeses, keeping some whole and slicing others for easy grabbing. Add crackers, pretzels, nuts, and olives in small bowls or sections. Fill gaps with fruit and veggies for color and freshness. Add serving utensils and enjoy! You Might Also Like: https://www.youtube.com/watch?v=2RAeRg1zhAg Tags: charcuterie board diy, st patricks day, simple st patricks day cheese & charcuterie board ideas, how to make a charcuterie board, st patricks charcuterie board, charcuterie board, charcuterie board rose meat, charcuterie board flowers, charcuterie board meat flowers, charcuterie and cheese board, charcuterie board ideas, meat and cheese charcuterie board, how to make a meat and cheese charcuterie board, charcuterie board cheese and crackers, how to make a charcuterie board easy Categories: Entertaining, Make Your Own, Seasonal, Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Almond Flour Crust 10 mins 2 Single Crusts Recipe you are creating: Almond Flour Crust Almond flour is a fantastic alternative to traditional wheat flour when making pie crusts. Not only does it provide a delicious nutty flavor to your crust, but it also offers a variety of health benefits. Almond flour is naturally gluten-free, making it a great option for those with gluten sensibilities or celiac disease. Also, almond flour is high in healthy fats, protein, and fiber, which can help you feel satisfied with smaller portions. Using almond flour in your pie crust can also result in a wonderfully crispy and crumbly texture that complements sweet and savory fillings. Since almond flour is more dense than traditional flour, it can help hold the shape of your crust better, resulting in a beautifully golden and flaky crust. Give it a try with our almond flour-based pie dough recipe! Recipe Ingredients: 1 1/8 cups almond flour 2 2/3 cups all-purpose flour 3/4 teaspoon salt 1 1/2 cups cold unsalted butter 1/3 cup to 3/4 ice water Recipe Directions: Combine the almond flour, all-purpose flour, and salt in a mixing bowl. Toss the butter in the flour then cut it in using a pastry blender. The butter should be well mixed in, but not smooth. Sprinkle about 4 tablespoons of the ice water over the flour mixture and toss until it comes together in a soft ball. Place between wax or parchment paper and roll it in to a round the size of your pie pan. Place the dough and pie pan in refrigerator and chill for one hour or until firm. Remove the wax or parchment paper and carefully invert the crust over the top of your chilled pie pan. Gently press the dough into the pan and form a border trim around the top edge of the pie pan. Prebake the crust in a 350 degree oven for 18 minutes or until lightly browned. 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 Oil = Either Olive oil or Vegetable oil unless otherwise noted Recommended Recipes: Dutch Apple Cider Pie Strawberry Rhubarb Pie Pie Crust Cookies Strawberry Icebox Pie Banana Coconut Cream Pie Blackberry Cream Pie Key Lime Pie Banana Cream Pie Lemon Squares Lemon Blueberry Tarts Pumpkin Pie Shortening Pie Crust Recipe Butter Pie Crust Recipe Oat Flour Pie Crust Recipe Oil Pie Crust Recipe Almond Flour Pie Crust Recipe Cornmeal Pie Crust Recipe Graham Cracker Pie Crust Recipe Recommended Blog Posts: Salted Caramel Apple Pie Making Fall is here! Simple and Sweet Summer Pies The Evolution of a Banana Cream Pie Summer Pies: Blackberry Cream Strawberry Rhubarb Pie Try Our Banana Cream Pie! Hallowed be the Pumpkin Kids Pie Baking Project for Mother's Day Tags: Baking, Holiday Baking, Dessert, Pie, Pie Crust Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Margarita 5 mins 1 Recipe you are creating: Margarita Margaritas are quick, easy and very affordable to make at home! Recipe Ingredients: 1.5oz tequila 1 oz lime juice 0.5 oz Cointreau 1 lime wedge 1/4 cup coarse salt Recipe Directions: Place salt in a small dish. Rub rim lightly with lime wedge, then press rim down into salt. Place ingredients in a cocktail shaker with ice, shake 15 times to chill well. Strain into chilled cocktail glass, add ice and lime to garnish. 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: How to make Cocktails, Margarita, Cocktail Recipes, Cocktail Recipe, Summer Cocktail Recipes, Margarita Recipe Categories: Entertaining

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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Rustic Rough Puff Galette Dough 15 mins 1 Large Galette Recipe you are creating: Rustic Rough Puff Galette Dough Learn how to make flaky galette dough. Recipe Ingredients: This recipe is part of our Galettes & Gratins Class . To get this recipe and more recipes take our video on demand cake class today and get access to this class! Recipe Directions: This recipe is part of our Galettes & Gratins Class . To get this recipe and more recipes take our video on demand cake class today and get access to this class! Just wanted the recipe? No problem! Click either link below for the single recipe or for our full Galettes & Gratins Recipe Cookbook. Galettes & Gratins Recipe Cookbook Buy Now Galette Dough Recipe Buy Now You Might Also Like: Baking Classes You Might Like! Tags: How to make galette dough, How to make galettes, What is a galette?, How do you make a galette? Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes 4th of July Cake 180 mins 10-12 Recipe you are creating: 4th of July Cake A patriotic cake that bursts with color and flavor for the 4th of July. Recipe Ingredients: Vanilla butter cake recipe or 2 white cake mixes Swiss Meringue Buttercream recipe Wilton Ribbon Mold Wilton Star Cutters Wilton Silver Sugar Pearls Satin Ice Modeling Chocolate Red Satin Ice Modeling Chocolate Blue Satin Ice Modeling Chocolate White 8 inch cake pans 10-12 inch star shaped cake pan Silver dragées for decorating Recipe Directions: Grease the 8 inch cake pans and lightly flour. Prepare cake in a stand mixer. Take out two cups of your batter and divide it equally into two separate bowls. Color one with red gel coloring (such as AmeriColor) and the other with blue gel coloring. Next fill your cake pan with your regular batter. Add droplets of the red and blue batter randomly through out your cake batter. Using a tooth pick simply swirl thru the droplets creating a random burst of color patter. Repeat the process for the star cake. Bake the cakes at 350 degrees for about 35 minutes, or until a toothpick inserted in center comes out clean. Prepare the Swiss Meringue Buttercream. Ice the cakes. Decorating Details: Swags: For the cake swags, use a wide scalloped strip cutter to cut the modeling chocolate. Use red, white and blue modeling chocolate to create long ropes and lay them tight next to each other. Roll them into a single striped piece. Use the strip cutter to cut out the striped swags. Rope Knots: Using the red modeling chocolate, roll out long ropes and twist them together, starting from the middle, to create the rope knots. Repeat the process for the blue rope knots and make them slightly smaller. Attach them using a little bit of melted chocolate. Stars: Use star cutters in different sizes and cut them out of the modeling chocolate. Take floral wire and dip one end in melted chocolate and slide it into the star. You will also want to dip the other end in melted chocolate to coat the wire before places it in cake. You don’t want uncoated wire to be directly placed in the cake! For the stars on the side of the cake, use silver dragée to create the star tails. NOTE: A dragée is a small silver ball for decorating cookies or a cake. Borders: For the top tier border use a bead border mold. For the bottom border, use a rick rack mold. Both boarders are Wilton molds. Pin Wheels: Use our premium wafer paper prints in the 4th of July motif. You can find the pattern pack in our online shop . Cut the pinwheels out of the edible wafer paper and glue the centers together using piping gel. A little melted chocolate helps secure the pinwheel to the decorative straw. Finish the front with a flower punched out of modeling chocolate and a little silver dragée. You Might Also Like: Recommended Recipes: Fun 4th of July Cake 4th of July Edible Designer Collection Buy Now 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 Oil = Either Olive oil or Vegetable oil unless otherwise noted Tags: Baking, Holiday Baking, Dessert, Cake, 4th of July, Cake Decorating Categories: Cake Decorating, Cake, Class, Seasonal