Tuesday, March 17, 2009

Cookie & cupcake decorating links

(As a note, I have no idea what is going on with the fonts in this post! Sorry about the mess!)

Sorry for the chaos in the group today. I usually get there early, get organized, and gear up for a wonderful class. Because of my dead car battery, I didn't have a chance to do that today. I appreciate all the help everyone offered today, and I promise there will be a big thank you in the next group!


3 tablespoons Meringue Powder

4 cups (about 1lb.) confectioners' sugar (454 grams)

6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

*When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring on to cookies, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. (What is the proper consistency? Hold a teaspoon of the mixture over a cup and let it drip off. It should re-incorporate into the icing in the cup by a count of 10!)

Using a #2 tip, outline the cookie in the stiffer consistency icing.

Fill the cookie using the thin icing and a spoon.

As a note, there are great pictures on the Wilton website for these cookies!

Some basics...
How to fill and use the piping bag
Decorating Cookies!
Cake decorating basics!
How to Eat a Cupcake - awesome recipes and ideas!
Cupcake Bake Shop
Hi-Hat Cupcakes at Martha Stewart - very challenging, and ignore the stupid video (turn your sound down!)

How to make cream cheese cherry filling (or other flavoured fillings!)
1 - 8oz package of cream cheese (regular, not light!)
1 tin of pie filling (any flavour) - about 500 ml
Cream the cream cheese until it is soft. Leave it out of the fridge to get soft before using.
Then blend up the pie filling until the berries or bits are blended. We used a food processor -- you can use a blender or chopper here.
Mix together. Put into piping bag with a berliner tip on it (some call it an eclair tip) and pipe into your cupcakes!

I hope you enjoying decorating the cakes (and then, of course, eating them!) As a note, did you know that you can get almost 80 mini cupcakes from one box of cake mix? (So 3 mini cupcakes work out to about 1 large cupcake...with more icing! Which is always a bonus!) And don't forget to bake the cupcakes at about 2/3 of the time as the large cupcakes -- so for a recipe calling for 17 minutes for a regular cupcake, try it at 12 minutes or you'll burn them!

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