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How to create icing rosettes. How to make Icing Rosettes Rosettes add a versatile decorating style to your cakes or cookies. This popular technique has been a long time favorite for borders. Expand this technique and turn rosettes into flowers and create fun abstract designs with them. Large Rosettes Large rosettes can be used to cover an entire cake. You can also do a gradient version for added interest. To achieve this look you would use your largest star tip. Alternating Rosette Sizes In this design we used alternation rosette sizes as well as different tips. You can recreate this look by using your largest rosette tip along with a number 21 tip and a number 32 tip. Add some sprinkles to create more texture and visual interest.

Designer Prints Catalog Enjoy our catalog of designer prints used for printing on edible frosting sheets, wafer paper, transfer sheets and more! Perfect for creating quick and easy dessert accents, cookie sets, cake embellishments, toppers just to name a of few uses!

ZOOM REPLAY Class Date Class Date Sun Feb 18 2024 22:00:00 GMT+0000 (Coordinated Universal Time) Plant-Based Cooking Class ZOOM REPLAY Class Date Class Date Sun Jan 07 2024 21:00:00 GMT+0000 (Coordinated Universal Time) Art of Cakes 6 Week Class ZOOM REPLAY Class Date Class Date Sun Nov 12 2023 22:00:00 GMT+0000 (Coordinated Universal Time) Holiday Bread Baking Class ZOOM REPLAY Class Date Class Date Sun Oct 08 2023 21:00:00 GMT+0000 (Coordinated Universal Time) Rustic Pie Basics Class ZOOM REPLAY Class Date Class Date Sat Feb 17 2024 22:00:00 GMT+0000 (Coordinated Universal Time) Easy Puff Pastry Baking Class ZOOM REPLAY Class Date Class Date Sat Dec 16 2023 22:00:00 GMT+0000 (Coordinated Universal Time) Family Night: Thai Cooking Class ZOOM REPLAY Class Date Class Date Sun Oct 29 2023 21:00:00 GMT+0000 (Coordinated Universal Time) Asian Wraps and Rolls Class ZOOM REPLAY Class Date Class Date Sat Oct 07 2023 20:00:00 GMT+0000 (Coordinated Universal Time) Art of Cakes 6 Weeks Class ZOOM REPLAY Class Date Class Date Sat Jan 27 2024 22:00:00 GMT+0000 (Coordinated Universal Time) Winter Favorites Soup Class ZOOM REPLAY Class Date Class Date Sun Dec 03 2023 22:00:00 GMT+0000 (Coordinated Universal Time) Candy Making: Gift Giving & Entertaining Class ZOOM REPLAY Class Date Class Date Sun Oct 15 2023 21:00:00 GMT+0000 (Coordinated Universal Time) Spiced French Macarons Class ZOOM REPLAY Class Date Class Date Sun Jul 09 2023 20:00:00 GMT+0000 (Coordinated Universal Time) The Art of Cakes 6 Week Class View More

Learn how easy baking can be with our fool proof recipes. Savory Baking Candy Kids Semi-Homemade Healthy Cocktail Baking Recipes & How-to Videos for any skill level! View More

How to create no spread sugar cookies! This video has been deleted. Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies How to make Semi-homemade Brownie Bites What you are creating: These tasty brownie bites are super easy to make and it's a project you can do with your kids. The plus side is they get to brag to their friends about their creations! Ingredients: 1 box Ghirardelli triple chocolate brownie mix (or your favorite brand) Small cupcake liners (available at JoAnn's Fabrics or Michael's) Mini cupcake pans Hershey's kisses Hershey's mini cookies and cream bars Red, white and chocolate sprinkles Directions: Mix brownies according to package directions. Place liners into cupcake pans and fill each 1/2-2/3 full. Bake at 350 degrees for 10 minutes. DO NOT OVERBAKE! Remove from oven and place a piece of candy on each brownie bite. If you place the Hershey's kiss upside down you'll have a flat surface on top. Allow the candies to melt. Use a small utensil to spread the melted candy around the top. Add sprinkles. Enjoy! Makes approximately 2 dozen bites. Variations Go scratch and make with our Cocoa brownies instead of a mix! Related Projects:

Bursting with summer produce, this simple salad shows off the fresh flavors of corn, avocado and tomato. Recipe Video: Fiesta Corn Salad 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 Fiesta Salad What you are creating: Bursting with summer produce, our delicious salad is simple and shows off the fresh flavors of corn, avocado and tomato. Ingredients: 1 tablespoon unsalted butter 1 tablespoon olive oil 2 cups (12 oz./375 g) fresh grilled corn kernels (cut from about 3 ears) 2 ripe avocados, pitted, peeled and diced or thinly sliced 1 small head romaine lettuce, torn into bite-size pieces 1 pint grape tomatoes, halved 3 tablespoon fresh cilantro Grated zest and juice of 1 lime 3 tablespoon vegetable oil 2 teaspoon honey Kosher salt and freshly ground pepper 1/4 cup (1 1/2 oz./45 g) crumbled cotija cheese Fresh Cilantro leaves for garnish Directions In a large sauté pan over high heat, warm the butter and olive oil until nearly smoking. Add the corn and sauté, stirring occasionally, until just tender and lightly browned in spots, 3 to 4 minutes. Transfer to a plate and let cool to room temperature. In a large bowl combine the cooled corn, avocados, lettuce and tomatoes. In a small bowl, combine the lime zest and juice, vegetable oil, honey and salt and pepper to taste. Whisk until combined. Pour the dressing over the vegetable mixture and toss gently to combine. Sprinkle the salad with the cotija, garnish with the basil and serve immediately. Serves 6 to 8. What's for dessert?

How to create a super moist and flavorful banana bread. banana bread Banana bread isn't an excuse to use up over ripe bananas. Our banana bread is super moist and full of flavor. We wait until the bananas are just ripe enough and blend them with brown sugar and vanilla bean paste for a rich, flavorful sweet bread. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Banana Bread What you are making: Learn to create a delicious banana bread. Recipe: 1 3/4 cups organic or AP flour 1 1/4 teaspoons baking powder 3/4 teaspoon salt (or 1/2 teaspoon if using salted butter 2/3 cup sugar 1/3 cup room temperature butter 2 eggs 3-4 ripe bananas 2 teaspoons Madagascar vanilla extract 2 tablespoons milk Directions: Shift all dry ingredients in a bowl. Set aside. Cream the butter and sugar together using a hand or stand mixer. Add eggs, one at a time. Mash the bananas. Add vanilla and milk and mix thoroughly. Add 1/3 of the dry ingredients to butter mixture and blend. Add 1/3 of the banana mixture and blend. Continue alternating adding ingredients until all are added. Scrape sides of bowl while blending. Grease one bread pan with butter. Pour the batter into the greased bread pan. Bake at 350 degrees for an hour or until a tooth pick stuck in the center of the bread comes out clean. Makes 2 loaves of banana bread. Variation: Add 1/3 cup chopped walnuts or your favorite nut to batter before adding to the pan.

How to create strawberry basil truffles. How to make Strawberry Basil Truffles Free Video: How to create Chocolate Truffles & Strawberries Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Download Recipe Card Ask Questions/Forum Shop/Buy Project Supplies Holiday Video Collection Home What you are creating: Strawberry basil truffles marry chocolate and sweet basil for a delicious taste sensation. Ingredients: 3 tablespoons fresh strawberry puree 1 tablespoon Grand Marnier 3 tablespoons heavy cream 1-2 teaspoons Sweet Basil Crystals 1 teaspoon lemon zest 1 tablespoon light corn syrup 5-6 ounces of a high quality chocolate, chopped 1 tablespoon unsalted butter at room temperature 3 ounces high quality chocolate, chopped, for dipping Directions: For the strawberry puree: Blend fresh strawberries in a food processor. Use enough to get 3 tablespoons of puree. Be sure to strain the seeds out using a mesh sieve. Place the first 6 ingredients into a sauce pan and heat on stove until mixture comes to a light boil. Place chopped chocolate into a glass dish and slowly pour hot mixture over it. Let it stand for a few minutes and then gently whisk together until it is a smooth ganache. Add butter and mix gently until incorporated. Cover tightly with plastic wrap, pushing the plastic wrap down onto the ganache mixture. Let rest in refrigerator for 2 hours. Use a scoop to remove the ganache mixture. Coat your hands in cocoa powder and role into balls. Place on parchment lined pan. Melt 3 ounces of high quality chocolate, chopped. Dip truffles in melted chocolate, garnish with more basil crystals and serve! Makes approximately 1 dozen truffles. Variations: You can use any fruit or herb in this recipe. Related Projects: 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.

How to create a layer bean dip that is full of flavor layered bean dip Have you ever noticed how the bean layer of most dips remains on the serving platter? That just doesn't happen with our bean dip! Our bean layer is full of flavor with a touch of sweetness from the pineapple salsa. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Layered Bean Dip What you are creating: A layered bean dip with a pineapple salsa twist. Ingredients: 1/2 Homestyle Refried Beans recipe or 1 can refried beans 1 jar pineapple salsa 1/2 package taco seasoning mix 3 cups shredded cheddar cheese 1 container Mexican style sour cream 2 fresh avocados 1 tablespoon lemon juice 1 cup finely chopped fresh green pepper Directions Place refried beans, 1/2 cup pineapple salsa and taco seasoning mix in bowl of stand mixer. Blend until smooth. Mash avocado in a bowl and add lemon juice and salt. Set aside in refrigerator. Spread the bean mixture on the bottom of a 9x13 serving dish or baking pan. Spread the avocado over the top of the bean mixture. Layer the remaining pineapple salsa on top of the avocado. Carefully spread the sour cream over the top of the salsa. Generously spread the Mexican style cheese over the top of the dip. Sprinkle the top of the dip with the chopped green pepper. Refrigerator a minimum of 2 hours before serving. This gives the flavors in the bean layer time to blend. You can also refrigerate overnight. Makes approximately 8-10 servings. Try our Refried Bean recipe!

How to create Split Pea with Ham soup loaded with veggies. split pea with ham soup The best way to use your left over ham is in split pea soup. We like to leave plenty of meat on the ham bone for our soup. If you ham bone isn't meaty, set aside two cups of ham to be cubed for the soup. If you aren't going to make the soup right away, freeze the ham bone and ham until ready. We like our soups to be a full meal deal. That's why we add big pieces of veggies to the mix so you have a hearty veggie chunk in every bite. Download Recipe Card Shop/Buy Project Supplies Ask Questions/Forum How to make Split Pea and Ham Soup Difficulty: Easy What you are creating: A delicious full body split pea with ham soup loaded with veggies! Ingredients: Ham bone plus two cuts cubed ham 32 ounces low sodium chicken broth 1 package dried split peas, rinsed and drained Avocado oil for sautéeing Several stalks of celery, chopped 1 large sweet yellow onion, chopped 4 garlic cloves, minced 4 medium sized red potatoes, cut into bite sized pieces 1 pound bag baby carrots (leave whole) Directions: Simmer the ham bone in chicken broth until the meat falls off the bone. Remove ham bone from pan and remove any large pieces of ham. Discard the bone. Cool the broth and skim off excess fat. Set aside. Sauté the onion and garlic until lightly caramelized. Add chopped celery and sauté until celery is tender. Add the broth to the sautéed vegetables. Add the dried split peas. Bring to a boil and reduce to low heat. Simmer until the peas are soft, about 30-45 minutes. Test the peas to ensure they are soft and completely cooked. Add the potatoes and carrots and simmer until tender. Heat avocado oil in frying pan and add cubed ham. Sauté until the edges are golden brown. Add ham to the soup and heat through. Serve with thinly sliced crostini bread. Makes approximately 6-8 servings. Related Projects: