Click
Here for instructions on how to make these football cakes!
or
make a football cake by using 2 loaf cakes
Why
not frost your cake with one of
these Rocky Road Frosting Recipes?
Rocky
Road Frosting #1
1/2 cup
Butter, 1/4 cup Cocoa, 1/3 cup Buttermilk, 4 cups Powdered Sugar,
1/2 cup Miniature Marshmallows
Combine
butter, cocoa and buttermilk in a small pan and bring to a boil,
pour over powdered sugar and marshmallows. Beat until smooth,
spread on cake.
Rocky
Road Frosting #2
3 c Confectioner's
sugar; sifted 1/4 c Hot water 1 ts Vanilla 1 Egg 3 oz Unsweetened
baking chocolate =melted 6 tb Butter or margarine; -softened
1/4 c Chopped walnuts
Preparation
Time: 0:20 Combine sugar, water, and vanilla in small mixing
bowl. Add egg and chocolate; mix well. Add butter, a Tbs at
a time, beating thoroughly with electric mixer after each addition.
If mixture is thin and soft after last addition of butter, place
bowl in pan of ice water. Continue to beat until reaches spreading
consistency. Stir in nuts. Will cover 2 8- or 9-inch layers
or tops of 3 dozen cupcakes or 1 bundt cake.
Submitted
by
April Johnson
Click Here to read about April
Making Your
Own
Cookie Cutter Templates
You
can make a cardboard template to cut your cookie dough from
any picture...
First trace the image onto tracing paper - only
trace the outline of the image.
Then
place a piece of carbon paper (carbon side down) onto a piece
of cardboard - then lay your traced image ontop and trace it
again to transfer to the cardboard.
Cut the cardboard out along the lines - lay it
on top of your rolled cookie dough and trace around the edge
with the tip of a sharp knife or nut pick to cut your dough.
Remove the cardboard and repeat until you have cut out as many
as you can from your rolled dough. Place shapes on cookie sheet
and bake according to your recipe.
Tinting, Toasting
& Chocolate-coated COCONUT
Tinting Coconut
Blend a few drops of liquid food color with 1 teaspoon water
and sprinkle over 1 cup coconut in a plastic bag. Seal and shake
until color is well distributed.
Toasting Coconut
Heat oven to 350 F. Spread Baker's Angel Flake coconut in an
even layer in a shallow baking pan. Toast 7 to 12 minutes or
until lightly browned. Stir the coconut or shake the pan frequently
so that it will brown evenly. Or, toast in microwave oven on
HIGH, 5 minutes for 1-1/3 cups coconut, stirring several times.
Chocolate-coated Coconut
Microwave 2 squares of Baker's Semi-Sweet chocolate in microwavable
bowl on HIGH 1 to 2 minutes until almost melted, stirring every
30 seconds.
Stir until completely melted. Add 1-1/3 cup Baker's Angle Flake
coconut; mix well. Spread onto cookie sheet, separating flakes
of coconut with a fork. Use a toothpick to separate clumps.
Refrigerate until chocolate is set. Store in tightly covered
jar. makes about 1-1/2 cups.
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