HOME CAKE DECORATING RECIPES
Here are recipes from days gone by that have been passed around Home Cake Decorating Supply Co for many years. We sell the meringue powder and icing base at our shop. Please note that the recipes that call for egg whites are using them unpasteurized. It is recommended that you pasteurize your egg whites to prevent any chance of illness. There are several methods for pasteurizing egg whites that can be found on Google and YouTube.
ROYAL ICING
- 3 level tablespoons meringue powder
- 4 cups powdered sugar (half of a 32 ounce bag)
- 5-6 tablespoons of water
Beat on high for 5 to 6 minutes to get stiff icing.
Thin down carefully with a little water for icing cookies.
NOTE: 1/2 lb. of meringue powder makes 8 recipes which equals 24 cups of icing.
SUGAR MOLD
3 1/2 cups granulated sugar
1/2 cup powdered sugar
1 egg white
Mold of your choosing.
Knead the mixture until well blended.
Tint with the color of your choosing if desired.
Dust the mold with corn starch to prevent the sugar from sticking.
Pack the sugar firmly into the mold, then unmold it onto a piece of cardboard.
Cut the viewing hole at this time.
Let the sugar air dry, or dry it in an oven set at a very ow temperature.
Hollow out the shell.
NOTE: The excess sugar removed from the shell may be reused.
FONDANT RECIPE
Courtesy of Geraldine Randelsome & Home Cake Decorating Supply
1/4 cup cold water
1 level tablespoon gelatin
1 3/4 to 2 1/4 lbs. of powdered sugar
The purer the sugar, the less you need.
1 scant tablespoon glycerin
1/2 cup glucose
If it is humid out, cut down on glycerin and add more glucose.
Sprinkle gelatin over water a little at a time – do not stir – and wait for it to dissolve before you sprinkle more on. Place in a double boiler over the third from lowest heat on the stove (make sure it is less than medium). Heat to 120 degrees on a thermometer. Maintain heat until it dissolves fully then remove from heat.
Add glycerin and glucose. Stir until glucose is dissolved; you may return it to the heat just long enough to dissolve the glucose thoroughly. Add any coloring you may want to use.
While it dissolves, sift the powdered sugar, if you haven’t already, and form a well. Pour the glycerin-glucose mixture into the well and begin mixing slowly. Add a little sugar into the well at a time. When it feels tight on the spoon, start kneading by hand. When it begins to firm up and you can easily lift it, drop it onto a bread board. Continue kneading in sugar until when you lift it, it doesn’t stretch much. Let it rest overnight; it will firm up more as it rests.
MOCK-WHIP BUTTERCREAM
Yield: 6 cups Medium Consistency
3/4 cup granulated sugar
1 tablespoon Meringue powder
1/2 cup water
Combine in a glass or metal bowl. Beat on high until soft peaks form. Set aside.
2 cups solid Crisco
1 lb. powdered sugar
2 teaspoons of clear flavoring of your choice
Mix until blended. Add half of first mixture and blend. Add remaining half and mix until well blended.
BRIDES ICING
4 egg whites
1 cup Crisco shortening
3 lbs. sifted powdered sugar
2 tablespoons hot tap water
2 teaspoons clear vanilla
Dash of salt
Beat egg whites til fluffy
Add Crisco and 1 lb. powdered sugar. Mix well.
Add 1 lb. powdered sugar and water. Mix.
Add last lb. of sugar and vanilla and mix just til blended.
ICING BASE
1/2 cup Icing Base
2/3 cup of hot water
2 lbs. powdered sugar (about 8 cups)
2 cups Crisco shortening
1 teaspoon clear vanilla
1 teaspoon almond flavoring (optional)
1 teaspoon salt
Mix base and tap water until dissolved.
Slowly add powdered sugar.
Beat until smooth.
Add Crisco, vanilla, flavoring if desired and salt.
Beat on high for five minutes.
Light, fluffy and delicious!
BUTTERCREAM
2 egg whites
2 lbs. powdered sugar
3/4 cup granulated sugar
6 tablespoons water
2 cups Crisco shortening
1 teaspoon clear vanilla
1 teaspoon salt
Beat egg whites til foamy.
Add 1 lb. of sifted powdered sugar and beat well.
Make syrup of 3/4 cup granulated sugar and water by boiling together for about 3 minutes. (Start timing when syrup starts boiling.)
Slowly mix syrup in with egg and sugar and beat on high til cool.
Add 2 cups Crisco, vanilla and salt and mix well.
Add 1 lb. sifted powdered sugar.
Beat just until mixed.
FLUFFY WHITE CUPCAKES – NO EGG, NO DAIRY
This recipe is from the internet and was modified by a Ravenna resident.
These are perfection: fantastic, light, fluffy cupcakes – do not overmix – do them as you would muffins. They are just right for birthdays, classroom parties, or other special occasions. You can even add some sprinkles to the batter for a colorful confetti cupcake.
Makes 22 cupcakes.
1 Tablespoon apple cider vinegar
1 1/2 scant cups plain soy-milk
2 1/8 cups flour
2 teaspoons baking powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/8 cups sugar
1/2 cup oil
1 1/4 teaspoons of vanilla extract
1/2 teaspoon coconut extract (this is optional)
Preheat the oven to 350 degrees. Spray 22 muffin cups with nonstick spray or line with cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help with the cupcakes release,) Set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soy-milk to equal 1 1/2 cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, whisk together the soy-milk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with a 1/4 cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of the cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove the cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
LYNNE’S AIR-DRY BUTTERCREAM ICING
1/3 cup water
3 tablespoons meringue powder
1/2 cup shortening
5 1/2 cups sifted powdered sugar
dash of salt*
1 teaspoon vanilla*
*Optional – I seldom use them.
Water should be room temperature. Mix with meringue and beat to a stiff peak. Add remaining ingredients and beat until fluffy – about 3 minutes. Keep covered at all times (I store this in a glass jar; it keeps for weeks).