Search Results

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 Roasted Brussel Sprouts 10 mins 4-6 Recipe you are creating: Roasted Brussel Sprouts Brussel sprouts are the perfect Fall vegetable. I love to pair Brussel sprouts with seasonal apples, onions and crispy bacon and then roast to perfection in the oven. Drizzle with balsamic glaze and you have a big, bold side dish! Recipe Ingredients: 1 yellow or white onion 3 cloves chopped garlic cloves 6 pieces of bacon 1 pound Brussel sprouts 1 apple Fresh parsley Salt Pepper Olive oil Recipe Directions: Cook bacon 10-15 mins on foiled lined baking sheet. Remove bacon set aside. Cut Brussel sprouts in half, cut onion into rings and then cut ring in half. Chop garlic. In a bowl toss all together with the parsley and a little olive oil. Dump onto the foil lined baking sheet with the bacon grease on it. Bake until it just starts to brown, then toss in the apple and bacon and bake until golden brown and Brussel sprouts are fork tender. Serve warm. Variation: For an extra flavor twist, balsamic glaze can be drizzled on top. Video Recipe: 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: Brussel Sprouts, Brussel Sprout Recipe, Thanksgiving Recipes, Holiday Cooking, Holiday Recipes Categories: Seasonal, Vegetable

bb4b236d-58b7-46ca-93ad-f68b08f6b5b2 Start Class Create Account Questions All Recipes All Video Classes All Zoom Classes Isomalt Fall Grapes & Pumpkins 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 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. Recipes Included: How to cook pre-actived isomalt Supply Items Needed: Isomalt in a fall colors Sugar tools You Might Like These Classes: Intro to Isomalt Isomalt Snowman Winter Wonderland Isomalt Spider Mums and Mosaic Tiles Categories: Appetizer Candy Candy Making Isomalt Tags: Cake Decorating Isomalt Isomalt Grapes Isomalt Pumpkins

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

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pineapple Basil Mojito Cocktail 10 mins 1 Recipe you are creating: Pineapple Basil Mojito Cocktail This drink is so delicious you will want to drink it all summer long! Fresh pineapple, lime and basil leaves make it a refreshing drink at any time. Recipe Ingredients: 10 basil leaves plus more for garnishing 1 cup pineapple cut into 1/2-inch pieces plus more for garnishing 1 teaspoon fine granulated sugar 2 ounces white rum 1 ounce freshly squeezed lime juice Club soda or sparkling water 1 1/2 cups of ice Recipe Directions: To a cocktail shaker, add basil leaves, pineapple and sugar, muddle until basil leaves are bruised and fragrant and pineapple is finely crushed. Add rum, lime juice and a cup of the ice. Cap cocktail shaker and shake vigorously until the shaker is cold to the touch. In a cocktail glass add a half cup of ice and pour contents of shaker into cocktail glass. Top with club soda and garnish with fresh basil sprigs and fresh slices of pineapple. 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: Cocktail Recipes, How to make pineapple mojitos, Summer Cocktail Recipes, How to make a mojito, How to make rum mojitos, Rum Cocktails, Cocktail Recipe, Summer Cocktails, Mojito Recipe Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes How To Make Homemade Powdered Sugar 10 mins 1 cup Recipe you are creating: How To Make Homemade Powdered Sugar Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Recipe Ingredients: 1 cup granulated sugar 1 tbsp cornstarch Recipe Directions: Making your own powdered sugar at home is easy and takes just a few minutes. All you need is some granulated sugar, cornstarch and a blender or food processor. Add the sugar and cornstarch to the blender or food processor, and blend until it is a fine powder. Depending on the power of your blender or food processor, you may need to blend for up to a minute. Once it is a fine powder, sift it into a bowl to remove any larger pieces. Now you have your own homemade powdered sugar! 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 powdered sugar, Powdered Sugar, Confectioners Sugar, How to make confectioners sugar Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes How to Make Buttermilk 5 mins 1 cup Recipe you are creating: How to Make Buttermilk Making buttermilk is a simple process that requires only two ingredients. Recipe Ingredients: 1 cup milk 2 tbsp lemon juice or white vinegar Recipe Directions: First, pour the milk into a bowl or measuring cup. Then, add the lemon juice or white vinegar and let it sit for 10 minutes. The acid in the lemon juice or vinegar will cause the milk to curdle, giving it the same consistency as buttermilk. After 10 minutes, your homemade buttermilk is ready to use! Enjoy! 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 buttermilk, Buttermilk Recipe, Ingredient Swamp for Buttermilk Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Rhubarb Pie 20 mins 8 servings Recipe you are creating: Strawberry Rhubarb Pie This pie combines sweet strawberries with tart rhubarb for a delicious summer treat. You can make your own crust or buy pre-made. Either way, this is an easy pie that leaves you wanting another slice! Recipe Ingredients: Pastry for 9 inch two-crust pie 2 cups fresh rhubarb, cut into 1/2 inch pieces 2 cups fresh strawberries, hulled and halved 1/2 teaspoon orange zest, if desired 1/3 cup flour 1 2/3 cups granulated sugar 2 tablespoons butter Egg white, beaten Recipe Directions: Preheat the oven to 425 degrees. Toss the rhubarb, strawberries, orange zest, flour and sugar in a large bowl. Layer the mixture in pastry lined pan. Dot with butter. Create lattice strips and apply to top of pie. Glaze the top of the lattice with egg white. Cover edge with a 2-3 inch strip of aluminum foil to prevent excessive browning. Remove the foil the last 15 minutes of baking. Bake for 40-50 minutes until the juice begins to bubble and the topping is golden brown. You Might Also Like: Baking Classes You Might Like! Tags: Strawberry Rhubarb Pie, Strawberry Pie, Pie, Pie Crust Recipe, Pie Crust, Pie Class, Pies, Pie Recipes, Sweet, Strawberries, Strawberry, Strawberry Rhubarb Pie Recipe Categories: Pie Making, Pastry

Learn to create 4 different styles of bunny cakes in this free class! We will even show you how to make the ever popular water ganache! 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 Creme de Menthe Cake 15 mins (2) 8 inch rounds Recipe you are creating: Creme de Menthe Cake In this online video class, Michele will show you how to create a Crème de menthe layered cake using gel colors to create rich colors in your cake batter. Recipe Ingredients: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! Recipe Directions: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! 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: LorAnn Creme de Menthe Cake, How to make creme de menthe cake, Dessert, Sweet, Cake, Cake Recipe, Cake Decorating, Cake Baking, Creme de Menthe Cake Recipe Categories: Cake, Cake Decorating, Class