Stiff Consistency Icing Recipe

Makes: 3 cups

1 tsp. clear vanilla extract
2 tbs. Milk or water
1 cup vegetable shortening
1 Tbs Wilton meringue powder
1 lb. sifted confectioners sugar (approx. 4 cups)

Sift the confectioners sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and milk or water. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been throughly mixed together. Blend an additional minute or so, until creamy.

You can convert stiff buttercream icing to medium consistency by adding more liquid. Add one tsp. of milk or water to each cup of stiff icing.

For thin consistency icing add two tsp. of milk or water for each cup of stiff consistency icing.

Note: you can substitute 1/2 cup softened butter or margarine and 1/2 cup vegetable shortening for 1 cup of the vegetable shortening if you like.

To use buttercream for filling - add two tbs. of light corn syrup and mix until throughly blended.

Basic Leaf
Use thin icing consistency and hold your bag at a 45 angle to the cake surface. Squeeze and hold tip in place to let icing fan out into base, then relax and stop pressure as you pull tip towards you and draw leaf to a point.

Term of the Week - Torting
This means splitting a single cake layer in half horzontally to form two layers.

 

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Party BUZZzzz!
This weeks issue:

Pre-School & Kindergarten Graduation
Floating Dreams, Graduation Cap Crafts, Poem, Ritual, When I Grow Up Activity and More... CLICK HERE!

 

Graduation Diploma Cake
Follow the step by step photo instructions for making a Yule Log cake but decorate as a diploma instead. Click Here for instructions!

 

Graduation Cap Cupcakes
These are easy to make using cupcakes, marshmallow, frosting, graham cracker and licorice.

Frost your cupcakes then top with a large marshmallow standing on end. Frost the marshmallow and top with a 1/2 graham cracker frost the cracker then add a dab of frosting to the top center and add a piece of thin licorice rope cut to go almost to the end of the graham cracker. Add a dab of frosting to the end of the rope and insert small pieces of licorice into the end creating the tassle.

Honey Graham Cracker Recipe
Courtesy of Pastry Wiz

Yield: 3 dozen

1/2 c Butter
2 c Graham flour
1 t Baking powder
2 T Brown sugar
1/2 t Cinnamon, ground
1/4 c Honey
1 Egg, beaten
1/4 c Water, hot

Preheat oven to 350 degrees F. Using a pastry blender or two knives, cut butter into flour until mixture has the texture of cornmeal. Stir in baking powder, brown sugar and cinnamon. Add egg and hot water and mix until well blended.
Knead dough 2 or 3 minutes. Set half aside. Roll out into a square about 1/8 inch thick. Place on ungreased baking sheet. Score dough into about 2-inch squares, using a sharp knife. Bake at 350 degrees F. for 10 minutes or until lightly browned. Roll out and bake remaining half of dough. Cool baked crackers and gently separate into squares.

 

Delicate Graham Cracker Cake
Compliments of Nabisco

The surprising addition of graham cracker crumbs makes this tender cake an unforgettable dessert.

20 squares NABISCO Grahams, finely rolled (about 1 1/2 cups crumbs)
1/2 cup all-purpose flour
2 1/2 teaspoons DAVIS Baking Powder
1/2 cup margarine or butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

1.Blend cracker crumbs, flour and baking powder in small bowl; set aside.

2.Beat margarine or butter and sugar in large bowl with electric mixer at high speed until light and fluffy. Add eggs, one at a
time, beating well after each addition. Stir in vanilla.

3.Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well greased 8-inch round
cake pans.

4.Bake at 350°F for 25 minutes or until done. Cool in pans 15 minutes. Remove from pan; cool completely. Fill and frost as
desired.

Makes two (8-inch) cake layers