Sugar and Spice Cookies

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Sugar and Spice Cookies
A little sugar plus a little spice turns ordinary sugar cookies into a delightful spiced treat and have the perfect amount of cinnamon, nutmeg, and cloves to give a subtle but not overwhelming spicy taste. These cookies are good plain with a hot cup of coffee or cocoa, but I like to dress them up with a little vanilla frosting to make them even better.

I made two versions of this cookie and everyone liked them both equally. In the first batch of cookies which I made for Thanksgiving this year, I used ½ cup of light brown sugar and ¾ cup granulated sugar. This made the cookie dough more golden which was perfect for the fall leaves cookie cutters I used. In the second batch of cookies I eliminated the brown sugar and used all granulated sugar, 1¼ cups, which resulted in a lighter cookie, perfect for Christmas decorated cookies. Use either version you choose, both were loved by everyone I shared them with.
Recipe type: Dessert | Cutout Cookies | Frosted Cookies
Serves: 3 to 4 dozen cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 to 4 Dozen Storage: Airtight Container,
Room Temperature or freeze

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2⅓ cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
Frosting:
  • 3 cups confectioner’s (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla extract; beat until thoroughly mixed. Add flour mixture; stir to mix.
  3. Form dough into a 6-inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Frosting:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Tip: when adding the milk, start with 2 tablespoons, then add additional milk 1 teaspoon at a time until desired consistency. Add food coloring if desired.
  2. Frost cooled cookies, and decorate with some of the frosting tinted with food coloring, if desired. Tip: I frosted ½ of each cookie, then with the leftover frosting used red and green food coloring for the decorations. I put the colored frostings in a piping bag fitted with a small round piping tip and piped free-form holly leaves and trees.
  3. Set aside until frosting is set.

  4. Sugar and Spice Cookies

 

Red Velvet Cake

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Red Velvet Cake
What is it about Red Velvet Cake that causes oohs and aahs from many people? Perhaps it is the rich ruby-red color, or the striking combination of red layers and white icing. But most likely it is the irresistibly scrumptious flavor is this old fashioned cake with a subtle chocolate flavor.

The popular legend of how Red Velvet originated is sometime around the 1950’s a woman asked for the recipe for the delicious red velvet cake she was served at the Waldorf-Astoria Hotel in New York City. This was the hotel’s signature cake, and the hotel billed the woman $100 or more for the recipe. Upset over the charge, she passed the recipe along to everyone she knew.

Many Red Velvet Cake recipes today use a cream cheese frosting, which is undeniably delicious. But Instead, I have chosen a rich Flour Buttercream with perfectly complements the light chocolaty flavor and moistness of the cake. Flour Buttercream is also thought to have been used with the original Red Velvet Cake. The coconut garnish adds an extra sweet crunch along with a stunning white elegance. Serve this cake as a special weekend treat, or as the centerpiece to your holiday dessert table.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon salt
  • 1 teaspoons baking soda
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (1 ounce) liquid red food coloring
  • 1 tablespoon cider vinegar or white vinegar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
Flour Buttercream:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
Topping (optional):
  • About 1 cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa, salt and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, liquid red food coloring, and vinegar together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Red-Velvet-CakeReserve any crumbs that occur from slicing to sprinkle on top of the frosted cake, if desired. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup frosting over the layer. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the frosting as smooth as possible over the top and sides.
Topping (optional):
  1. Gently press coconut around the sides of the cake. Sprinkle the top of the cake with cake crumbs, if desired.

Pear and Cranberry Cupcakes

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Pear and Cranberry Cupcakes
Lovely to behold and scrumptious to the last bite. A blend of tangy cranberries, sweet ripe pears and a hint of warm spices make a perfect cupcake for Christmas, or anytime you want to impress. The frosting is a creamy and luscious Flour Buttercream that can be spread on with a simple swirl of an offset spatula, or use a pastry bag and decorating tip for something a little fancier. To make holiday bright, these cupcakes are topped with a glittering holly-shaped leaf made with rolled fondant, sugared cranberries, and gold dragees.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 2½ dozen Cupcakes Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Rolled Fondant Tips, Sugared Cranberries

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 ripe pears, peeled, cored, and diced into ¼ inch pieces
  • 1 tablespoon lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 cup milk
  • 1 tablespoon pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • ½ cup dried cranberries, chopped into small pieces
Flour Buttercream:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
Decorations:
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. Peel, core, and dice the pears into ¼ inch pieces. Place in a medium bowl and sprinkle with lemon juice. Stir gently to mix, set aside.
  2. In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  3. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the pears and cranberries into the batter.
  8. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  9. Bake: Bake, rotating pan halfway through, 20 to 22 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan on a wire cooling rack, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on the wire cooling rack before frosting.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting in somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
  4. Use a small offset spatula to frost the top of each cupcake.
Decorations:
  1. Plan on making the leaves at least a day in advance so they will be ready when time to use. Use Rolled Fondant and tint the fondant with forest green food coloring. If adding edible glitter to the leaves, brush one side of the leaves very lightly with water and then dust with glitter. Set aside to dry.
  2. Place a leaf in the top of the frosting, add 3 sugared cranberries, and then sprinkle the frosting with gold dragees.

Sand Dollar Cupcakes

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Sand Dollar Cupcakes
Imagine walking on a sandy beach and finding sand dollars; these cupcakes are inspired by those warm sunny days. The cupcakes are Vanilla Bean with American Buttercream, and then decorated with Jordan almonds and sanding sugar.
Recipe type: Dessert | Butter Cakes | Cupcakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 26 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 cups granulated sugar
  • 5 large eggs
Tip: To remove the seeds from a vanilla bean, lay the vanilla bean flat on a cutting board. With a sharp knife, cut the bean lengthwise splitting it open down the middle. Open the bean and use the backside of the knife to scrape the seeds out of the pod.
American Buttercream:
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ½ cup whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • 4¼ to 4½ cups confectioners (powdered) sugar
Topping:
  • Yellow Sanding Sugar
  • Jordan Almonds
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine all-purpose flour, cake flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, vanilla bean seeds, and sugar until light and fluffy. Tip: To cream, start by placing the butter and vanilla bean seeds in the bowl, with an electric mixer on medium speed begin by beating the butter and vanilla bean seeds about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
American Buttercream:
  1. In a large mixing bowl, combine butter, whipping cream, vanilla, and salt. Use an electric mixer and beat together until mixture is combined, don’t worry if the mixture looks curdled. Add 4¼ cups powdered sugar; beat 2 to 4 minutes or until frosting is thick and fluffy. Add additional ¼ cup powdered sugar if necessary to make a good spreading consistency.
  2. Use an offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting.
Topping:
  1. For each cupcake, arrange 5 Jordan almonds on top of the frosting to form "sand dollars," and sprinkle with sanding sugar.
Cake Decoration Inspired by: Moon, Jan, Big Book of Cupcakes, Oxmoor House, New York, 2011

Gingerbread Cupcakes

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Gingerbread Cupcakes
Gingerbread baking in the oven with its heady aroma of spices means holiday cheer, and these cupcakes are no exception. These Gingerbread Cupcakes get an extra kick of flavor with a bit a freshly grated ginger added in. A yummy Flour Buttercream sits on top with a sprinkle of white edible glitter for some festive pizzazz. And just for fun, top with a miniature gingerbread cookie, and serve an extra cookie or two on the side.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 to 15 Cupcakes Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Gingerbread Snowflake Cookies, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ½ cup buttermilk
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon dark rum
  • 1 teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup firmly packed brown sugar
  • 2 large eggs
  • ½ cup molasses
Flour Buttercream:
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
Decorations:
  • White edible glitter
  • Gingerbread Cookies (optional) (Use ½ recipe for Gingerbread Snowflakes, and replace the 1 egg with 1 egg yolk. Decorate with royal icing or Vanilla Glaze)
Vanilla Glaze for Cookie Decoration (optional):
  • 1 cup confectioners' (powdered) sugar
  • 1 tablespoon corn syrup
  • 1 to 2 tablespoons warm milk
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line about 15 of the cups with paper cupcake liners. Tip: Since not all cups in both pans will be filled, line every other cup in each pan so the cakes will bake evenly.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, grated ginger, rum and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture has a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Then stir in the molasses. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 22 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Cool cupcakes completely on a wire cooling rack before frosting.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting in somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
  4. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting.
Decorations:
  1. Sprinkle white edible glitter on top of frosted cupcakes. Top with a small gingerbread cookie (optional.) Tip: Add the gingerbread cookie just before serving; the moisture from the cupcakes and frosting will make the cookies soft and the cookies will start to droop if added too far in advance.
Vanilla Glaze for Cookie Decoration (optional):
  1. In a medium bowl, stir together powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.

Ribbons & Curls Cake

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Ribbons & Curls Cake
A profusion of rolled fondant ribbon and curls make a dazzling cake for any birthday party or holiday celebration; simply change the fondant colors to match the occasion.

Classic old fashioned pound cake was used for this cake; however you can use any butter cake or pound cake recipe that you desire. This Old Fashioned Pound Cake recipe can also be cut in half to make a simple and delicious pound cake to serve with an afternoon coffee break; bake in a 9x5x2¾ inch loaf pan and serve with a dusting of powdered sugar.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Ribbons and Curls Cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Ribbons and Curls Cake.
Recipe type: Rolled Fondant Cake | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Cake Pan Prep: Greased and Floured Oven Temp: 325° Serves: 10 to 12 Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Old Fashioned Pound Cake Batter:
  • 4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 4 teaspoons pure vanilla extract
  • 2 cup (4 sticks) unsalted butter, room temperature
  • 2 cup granulated sugar
  • 8 large eggs
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Instructions
Preheat oven to 325 degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Old Fashioned Pound Cake Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add 2 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake Layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom layer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Place the second cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Rewhip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Ribbons and Curls Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
3 pounds rolled fondant
Pale green food coloring, such as leaf green
Pink food coloring
Yellow food coloring
Violet food coloring
Clear alcohol such as vodka or gin or kirschwasser
Small artist paintbrush (for applying alcohol)
Pizza cutter
Straight edge ruler (a quilters ruler works well)
¼ inch wooden dowels
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made one batch of White Chocolate-Marshmallow Rolled Fondant for this cake, 3 pounds, 9 ounces, which was enough to cover the cake and make the decorations. I used about 2¾ pounds total.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  3. Apply the second crumb coat just prior to covering with fondant.
  4. Roll the fondant ¼ inch thick and cover the cake. Use the fondant scraps for the decorations.
  5. Re-knead and divide the fondant scraps; tint about ½ of the kneaded scraps with pale green food coloring. Divide the remainder into fourths and tint one portion with pink, one portion with yellow and one portion with violet. Keep the last portion white in case you need it for any touch-ups or color changes.
  6. Roll the green fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for each ribbon. Use a ruler and pizza cutter to cut 2 ribbons about 18 inches long by 1¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one ribbon across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra ribbon. Rub a small amount of clear alcohol under each ribbon end and press gently against the cake to adhere. Place the second ribbon across the middle of the cake and down the remaining two sides; trim off extra ribbon and adhere the ends with clear alcohol. Slice the portion out of the top ribbon that crosses over the bottom ribbon to remove extra bulk.
    cutting ribbon stripsplacing ribbons on cakecut excess middle ribbonmaking bows
  7. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  8. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  9. Apply the second crumb coat just prior to covering with fondant.
  10. Roll the fondant ¼ inch thick and cover the cake. Use the fondant scraps for the decorations.
  11. Re-knead and divide the fondant scraps; tint about ½ of the kneaded scraps with pale green food coloring. Divide the remainder into fourths and tint one portion with pink, one portion with yellow and one portion with violet. Keep the last portion white in case you need it for any touch-ups or color changes.
  12. Roll the green fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for each ribbon. Use a ruler and pizza cutter to cut 2 ribbons about 18 inches long by 1¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one ribbon across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra ribbon. Rub a small amount of clear alcohol under each ribbon end and press gently against the cake to adhere. Place the second ribbon across the middle of the cake and down the remaining two sides; trim off extra ribbon and adhere the ends with clear alcohol. Slice the portion out of the top ribbon that crosses over the bottom ribbon to remove extra bulk.
  13. Let all decorations dry overnight.
    making ribbon curlsdrying curls
Day three:
  1. Center the bows on top of the green ribbon on the cake; adhere the bottom of the bows to the ribbon with clear alcohol. Place the loop in the center of the bow; adhere the bottom of the loop with alcohol. Place the curls randomly around the center bow; attach the ends with a bit of clear alcohol or just place under the loops.
  2. Your beautiful gift is finished and ready for the party.

 

Pretty in Pink Cake

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Pretty in Pink Cake
Pale pink rolled fondant and tiny fondant hearts cover a delicious Devil’s Food Cake for Valentine's Day or as a pretty party cake.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Pretty in Pink Cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Pretty in Pink Cake.
Recipe type: Dessert | Chocolate Butter Cake | Rolled Fondant
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Heart Shaped Pan Prep: Greased and Floured Oven Temp: 350° Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Devil's Food Cake Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup boiling water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch heart-shaped cake pans; lightly grease the pans with shortening and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Tips: If you have just one heart shaped pan, bake ½ of the batter, then cool, clean, regrease and redust the pan with flour before baking the second ½ of batter.
Batter:
  1. In a medium mixing bowl, combine the cocoa powder and boiling water. Stir to dissolve cocoa. Add cold water and vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the chocolate mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and chocolate mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Tip: if you have just one heart shaped pan, bake ½ of the batter, then cool, clean, re-grease and re-dust the pan with flour before baking the second ½ of batter.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening untilsmooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add 2 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake Layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom layer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Place the second cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Rewhip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Pretty in Pink Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
3 pounds rolled fondant
Pink food coloring, such as deep pink
2 inch and 3inch heart shaped cookie cutters
¾ inch heart shaped cookie cutter
Small silver dragees
Clear alcohol such as vodka or gin or kirshwasser
Small artist paintbrush (for applying alcohol)
Pizza cutter
Straight edge ruler (a quilters ruler works well)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made one batch, 3 pounds, of Marshmallow Rolled Fondant for this cake, which was enough to cover the cake and make the decorations. I used about 2½ pounds total.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
    First layer with filling Second layerBegin first crumb coat First crumb coat complete
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in.
  3. Tint about ⅔ of the fondant pale pink. Cover until ready to use.
  4. Apply the second crumb coat just prior to covering with fondant.
    Fondant tinted pale pinkSecond crumb coat complete
  5. Roll the pale pink fondant ¼ inch thick and cover the cake.
    Fondant rolled ¼ inch thickPlace rolled fondant on cakeFondant trimmed
  6. Tint some of the remainder of the fondant a darker pink for the strips and cutout hearts, keeping a small portion pale pink and a portion white for some of the cutout hearts and in case you need it for any color changes.
    Scraps tinted dark pink,pale,and one portion left white
  7. Roll the darker pink fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for the strips. Use a ruler and pizza cutter to cut 8 to 9 strips about 18 inches long by ¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one strip diagonally across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra. Rub a small amount of clear alcohol under each strip end and press gently against the cake to adhere. Place additional strips about 1 inch apart, trim off extra and adhere the ends with clear alcohol.
    Place dark pink strips
  8. Set the cake aside, uncovered, until ready to finish decorating the following day, but do not refrigerate the cake at this point.
  9. Roll out remaining fondant ¼ inch to ½ inch to make 3 or 4 large heart shapes for the top of the cake. Cut out several small ¾ inch hearts about 1/16 inch thick. Set aside and let all decorations dry overnight.
    dry cutout shapes
Day three:
  1. Place the large hearts on top of the cake; the large hearts don’t really need to be adhered to the cake, just sit on top. Press a silver dragee into each of the small hearts and randomly place on top of the strips, adhering with clear alcohol. Place leftover small hearts around the cake plate.
  2. Your beautiful heart is finished and ready for your special Valentine.
Cake Decoration Inspired by: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010

 

Vanilla Cupcakes

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Vanilla Cupcakes
Simple, yet classic. Vanilla Cupcakes are made with just a few basic ingredients, and they have just the right amount of sweetness and vanilla flavor to please most people. Top them with a frosting of your choice, or a creamy old-fashioned American Buttercream.
Recipe type: Dessert | Butter Cakes | Cupcakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Standard 12-Cup Muffin Pan Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
American Buttercream:
  • ½ cup unsalted butter, room temperature
  • 2 cups confectioner’s (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons whole milk or half and half cream
Instructions
Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
American Buttercream:
  1. In a medium bowl and using an electric hand mixer or wooden spoon beat the butter until fluffy. Add the powdered sugar; beat until smooth. Add vanilla and 2 tablespoons milk or half and half cream; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency. Use a small spatula to frost the top of each cupcake.

Easter Cupcakes

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Easter Cupcakes
Blue tinted American Buttercream provides a fun contrast to the green tinted coconut grass topping these classic vanilla cupcakes. Nestle a few colorful Easter candies in the grass for an easy to make Easter treat.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 12-Cup Muffin Pan Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
American Buttercream:
  • ½ cup unsalted butter, room temperature
  • 2 cups confectioner’s (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons whole milk or half and half cream
  • Blue Food coloring
Coconut Grass:
  • 1 cup shredded or flaked sweetened coconut
  • Green and yellow food coloring
Topping:
  • Small colored Easter Candies, such as jelly beans, M&Ms, or malted eggs
Instructions
Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
American Buttercream:
  1. In a medium bowl and using an electric hand mixer or wooden spoon beat the butter until fluffy. Add vanilla and 2 tablespoons milk or half and half cream; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency. Tint the frosting with blue food coloring.
Coconut Grass:
  1. Place coconut in a plastic ziplock bag
  2. If using liquid food coloring, add just 1 or 2 drops of each color. Use a little more green than yellow to make a pretty grass color. If using paste color, dip the end of a toothpick in the paste to get just a very small amount of color on the end of the toothpick. Swirl the toothpick around in the coconut. Tip: Use very small amounts of food coloring to start and to produce pastel colors. The more color you use the darker and more vibrant the coconut becomes. Food coloring is so concentrated that usually just a drop is enough to achieve the desired color.
  3. Close the bag, removing as much air as possible. Shake and knead the bag to evenly disperse the color. Tip: It may take a few minutes to make sure all of the color is evenly distributed. If you see little clumps of concentrated color left, continue kneading the bag to disperse the color.
  4. Assembly and Topping: Use a small offset spatula to frost the top of each cupcake. Press a small amount of coconut grass on top of the frosting. Nestle the small colored Easter candies on top of the grass.

Ghost Cupcakes

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Ghost Cupcakes
Ghoulishly spooky Ghost Cupcakes make a sweet edible treat for Halloween, or feature them as a Halloween centerpiece. Each ghost is a stack of 2 standard size cupcakes and 1 mini cupcake that is covered in rolled fondant. I made Applesauce Spice Cupcakes to fit in with the fall theme; however you could use any cupcake recipe you prefer.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 2 days for making and assembling these Ghost Cupcakes so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Ghost Cupcakes.
Recipe type: Dessert | Cupcakes | Butter Cakes | Rolled Fondant
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans and One Mini Muffin Pan Pan Prep: Paper Liners or Greased and Floured Oven Temp: 350° Yield: 30 Cupcakes Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Applesauce Spice Batter:
  • ½ cup raisins
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1½ cups sweetened applesauce
Vanilla Butter Frosting (for crumb coat):
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Ghost Decoration:
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans and one mini muffin pan; line with paper cupcake liners, or lightly grease the pans with shortening and dust with flour.
Batter:
  1. Plump the raisins by steaming with a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, cinnamon, allspice, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, fold in the raisins.
  7. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  8. Bake: Bake standard size cupcakes, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Mini cupcakes will take 10 to 12 minutes to bake. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Vanilla Butter Frosting (for crumb coat):
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Layers and First Crumb Coat:
  1. Each ghost is made with 2 standard size cupcakes and one mini cupcake stacked on top of each other. Place one standard size cupcake, upside down, on a small cake board. Secure the cupcake to the cake board; place about a teaspoon of frosting in the middle of the board, center the cupcake and press the cake lightly into the frosting to adhere.
  2. Using an offset spatula spread a small amount of frosting on top of the cupcake. Place a second standard size cupcake, upside down, on top of the 1st cake. Spread a small amount of frosting on top and place a mini cupcake, right side up, on top. Crumb coat the cakes by covering the sides and top of the cupcake stack with a thin layer of frosting. Use the frosting to fill in the gaps between the cupcake layers. Let the cupcake stack sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry Ghost-Cupcakes-crumbcoatif the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Re-whip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cupcake stack with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cupcake stack with rolled fondant. Use about 6 ounces of rolled fondant for each ghost. Roll the fondant into an 8 inch circle. Drape the fondant over the cupcake stack, creating folds in the fondant for a ghost appearance. Place raisin eyes with a small dab of frosting. Complete one ghost at a time, keeping the remaining fondant covered until ready to use.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Ghost Cupcakes:
Decorating:
Small Cake boards, cut to about 3 inches in diameter
72 ounces rolled fondant
Raisins (for eyes)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made two batches, about 6 pounds, of Classic Rolled Fondant for these cupcake ghosts. I used about 6 ounces for each ghost.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cupcakes. After the cupcakes are cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble the cupcake stacks and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  3. Apply the second crumb coat just prior to covering with fondant.
  4. Complete one ghost at a time, keeping the remaining fondant covered until ready to use. Roll about 6 ounces of fondant into an 8 inch circle for each ghost.

Simnel Cake

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Simnel Cake
A plethora of flavors abound in this traditional Easter cake. The cake, brimming with raisins, currants, spices, and overtones of orange liqueur, is layered with apricot glaze and delicious marzipan. Traditional Simnel cake is topped with 11 marzipan balls, meant to represent the eleven favored apostles, excluding Judas. My version of Simnel includes Flour Buttercream and a few colorful Jordan Almonds. If you prefer to keep to a traditional Simnel, simply layer the cake layers with the marzipan and top with the marzipan balls.
Recipe type: Dessert | Butter Cake | Marzipan
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Oven Temp: 350o Storage: Cover, cool place or refrigerate

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups currants
  • 1 cup raisins
  • 2 tablespoons orange liqueur
  • 2⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup blanched almonds, finely ground
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1 cup granulated sugar
  • 6 large eggs
Marzipan:
Apricot Glaze:
  • ¼ cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ⅓ cup apricot jam
Flour Buttercream:
  • 4 tablespoons all-purpose flour
  • 1⅓ cups milk (preferably whole milk)
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 teaspoons pure vanilla extract
Decoration:
  • Jordan Almonds
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine currants, raisins, and orange liqueur; stir to thoroughly mix the fruit and liqueur. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, allspice, nutmeg, cloves, and ground almonds; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter, orange zest, and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and zests about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The batter may be curdled but this will be corrected when the flour is added.
  5. With the mixer on low speed, gradually add about half of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the raisin and currant mixture into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Marzipan:
  1. Prepare Marzipan. Divide the marzipan into thirds. On a pastry board sprinkled with a small amount of confectioners’ sugar (to keep from sticking) roll two of the portions into 8 inch circles.
  2. Use remaining marzipan to form 11 balls about 1 inch in diameter. Change the oven temperature to broil. Place marzipan balls on a baking sheet and place in the oven to brown under the broiler for 30 to 60 seconds or until the marzipan is golden brown, watching carefully to prevent the marzipan from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, Lightly toast the marzipan balls with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the marzipan and wave it back and forth until the marzipan is lightly browned all over. Tightly wrap and refrigerate any remaining marzipan for another project.
Apricot Glaze:
  1. In a small saucepan over medium heat, combine sugar, lemon juice, and apricot jam. Heat until the sugar dissolves, stirring constantly with a rubber spatula or wooden spoon, Increase the heat to medium high and bring the mixture to a full rolling boil. Remove from heat and set aside to cool slightly.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting in somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Place one cake layer on a cake plate. Using a pastry brush, brush about ½ of the still warm apricot glaze over the cake. Place one of the marzipan circles on top of the apricot glaze. Place the second cake layer on top, brush with remaining glaze, and cover with the second marzipan circle.
  2. Frost sized and top of cake with Vanilla Buttercream Frosting. Arrange the marzipan balls around the top edge of the cake, and decorate with Jordan almonds.

Christmas Forest Cake

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Christmas Forest Cake
Deep within the winter forest, in a snowy field lit by golden stars, sits a beautiful and wondrous Christmas Forest cake. This special holiday cake is a moist and delicious three layer Chocolate Carrot Cake with Vanilla Butter Frosting for the filling, crumb coats, and finishing decorations. Rolled fondant is used to cover the cake and to make the tree and star decorations.

I modified my basic Vanilla Butter Frosting recipe by replacing half of the butter with vegetable shortening because I wanted the frosting to be whiter than all butter would have produced. This seems like a lot of frosting to make but it all gets used. After filling the cake and applying 2 thin crumb coat layers, the cake is covered with rolled fondant. Extra frosting is used to create the snow drifts on top of the cake and to attach the trees and stars.

This cake takes some planning and preparation; you will probably want to allow up to 4 days for making and assembling this cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Christmas Forest Cake.
Recipe type: Dessert | Oil Cake | Chocolate Carrot Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Chocolate Carrot Cake Batter:
  • 2¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 cups grated raw carrots
Vanilla Butter Frosting:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 2 teaspoons clear vanilla extract
  • 8 cups (2 pounds) sifted confectioner’s sugar
  • 3 to 4 tablespoons milk
Instructions
Preheat oven to 350 degrees F. Prepare three 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Use cake strips around the pan to help ensure the cake rises evenly for a fondant covered cake. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Chocolate Carrot Cake Batter:
  1. In a medium mixing bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon; sift or whisk together to mix. Set aside.
  2. In a bowl with a pourable spout, a 2 cup liquid measuring cup works well, combine the melted butter and vegetable oil; stir to mix. Set aside.top of Christmas Forest Cake
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Add the vanilla and mix about another 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the butter and oil mixture into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the carrots.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cakes on the wire cooling rack to finish cooling.
Vanilla Butter Frosting:
  1. In a large bowl, combine the butter and shortening; beat with an electric mixer on medium speed until creamy. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. After all the sugar has been added the mixture will appear dry. Add 3 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom Christmas-Forest-Cakelayer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Repeat with the second layer. Place the last cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Re-whip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. Christmas-Forest-CakeThe second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Christmas Forest Cake:
Decorating:
Cake board
Cake plate
Cake lifter
6 pounds rolled fondant
Various 3½ or 4½ inch tree shaped cookie cutters
1½ inch tree shaped cookie cutter
1¼ inch star shaped cookie cutter
½ inch star shaped cookie cutter
Pale green food coloring, such as leaf green
Light green sugar sprinkles or sanding sugar
Dark green sugar sprinkles or sanding sugar
Green edible glitter
White edible glitter
Gold edible glitter
Gold luster dust
Clear alcohol such as vodka or gin or kirschwasser
Dragees in assorted colors
Small artist paintbrush (for applying alcohol)
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made two batches of fondant for this cake, about 6 pounds total. Make one batch to use for covering the cake, and make a second batch for the cutout decorations. I used about 4 pounds total, a little less than 2 pounds to cover the cake and about 2 pounds for the cutout decorations.
  3. Leftover fondant can be wrapped tightly and stored for a future project. I recommend making two full batches even though you probably won’t use it all. You would rather have too much than too little.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat dry and then cover the cake tightly with plastic wrap or foil and refrigerate overnight. Cover remaining frosting tightly with plastic wrap or place in an airtight container and refrigerate until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  3. Using one batch of fondant for the cutout decorations, tint about ⅔ of this batch with pale green food coloring. Roll the green fondant about ¼ inch thick and cut out several tree shapes; 16 to 18 large trees 3½ to 4½ inches high and 10 to 15 small 1½ inch trees. I used a total of four different cookie cutter Christmas-Forest-Cake-fondant Treestree shapes, but you can use just one tree shape; the trees can look any way you desire. Use a small artist paintbrush to brush a very thin layer of clear alcohol such as gin or vodka over the top of each tree. I used clear kirschwasser. Sprinkle the trees with green sugar sprinkles and green edible glitter.
  4. Roll the remaining ⅓ white fondant about ¼ inch thick and cut out about 6 large trees and 6 small trees. Brush the top of each tree with a thin layer of clear alcohol and sprinkle with white and gold edible glitter. I used a tree shaped cookie cutter with a star top for one of the white trees and decorated this tree with colored dragees and painted the star gold with an alcohol and luster dust mixture. Cut out several, 20 to 25, small ½ inch stars from the remaining white fondant scraps. In a small dish stir a small amount of clear alcohol and gold luster dust together; use this mixture to paint the top of the stars.
  5. Set all decorations aside to dry at room temperature until ready to use. Tightly wrap fondant scraps with 2 or 3 layers of plastic wrap and store in a resealable plastic bag or airtight container.
Day three:
  1. Apply the second crumb coat.
  2. Using one whole batch of fondant, roll the fondant ¼ inch thick and cover the cake. Tightly wrap fondant scraps with 2 or 3 layers of plastic wrap and store in a resealable plastic bag or airtight container.
  3. Make about 8 star imprints around the outer top edge of the fondant; use a 1¼ inch star cookie cutter and gently press the cookie cutter into the fondant just deep enough to leave an imprint. In a small dish stir a small amount of clear alcohol and gold luster dust together; use this mixture to paint around the star outlines.
  4. Place a small dab of frosting on the back of the green trees and gently attach the trees around the cake, press the trees very gently to the cake to adhere.
  5. Cover the cake loosely with plastic wrap and set aside on the countertop or in a cool place (do not refrigerate) until ready to finish the following day.
Day four:
  1. Rewhip remaining frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Place about 1 cup of frosting in the center of the cake, spreading a little bit over the surface inside the ring of imprinted stars. Use a small offset spatula to make swirls to resemble drifts of snow.
  2. Stand the white decorated star tree in the middle of the snow drift. Stand the additional large white and small white trees randomly in the snow drift around the star tree. If the trees start to lean, place some additional frosting behind the trees as support.
  3. Place a small dab of frosting on the bottom of each ½ inch star and place randomly around the top of the cake.
  4. Sprinkle a little white edible glitter over the snow drifts.
  5. Stand back and admire your creation. Making this cake seems like a lot of work, but the finished cake is well worth the time and effort; you will thrill your family and guests and be extremely proud of this beautiful holiday dessert.
Cake Decoration Inspired by: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010

Chocolate Chip Cake

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Chocolate Chip Cake
This cake is wonderful. Fudgy and rich with bits of chocolate pieces studded throughout, it’s a chocolate lovers dream. Coffee pairs perfectly with chocolate, and the small amount used in this recipe intensifies the rich chocolate flavor. The delicious Flour Buttercream is also flavored with just a hint of coffee, just enough to make this cake burst with flavor.

The spotted chocolate collar is what makes this cake fun and spectacular. Don’t worry if it doesn’t come out perfect, mine didn’t, but it’s amazingly easy to make. Use clear acetate plastic strips to make the chocolate collar, available in craft stores or cake decorating shops.
Recipe type: Dessert | Butter Layer Cake | Chocolate Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • 1 tablespoon instant espresso coffee (espresso powder)
  • ¾ cup hot water
  • ¾ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 8 ounces (1¼ cups) mini semi-sweet chocolate chips
Coffee and Flour Buttercream:
  • 4 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee (espresso powder)
  • 1⅓ cups milk (preferably whole milk)
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 teaspoons pure vanilla extract
Spotted Chocolate Collar:
  • Clear acetate plastic strip or parchment paper
  • 2 ounces white chocolate
  • 2 ounces milk chocolate
  • 6 ounces dark or, bittersweet chocolate
Garnish:
  • About ¼ cup mini semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a small mixing bowl, combine the cocoa powder, instant espresso coffee, and hot water. Stir until smooth, and then blend in the buttermilk. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugars are fully incorporated and the mixture is a light color with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mini chocolate chips.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coffee and Flour Buttercream:
  1. In a medium heavy saucepan, add the flour and instant espresso coffee, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
  4. Place one of the cake layers on a cake plate. Using an offset spatula spread frosting about ¼ inch thick over the layer. Place the 2nd cake layer on top. Cover the sides and top of the cake with the remaining frosting. Refrigerate frosted cake to set the frosting while preparing the Chocolate Collar.
Spotted Chocolate Collar:
  1. Cut the acetate the same height as the finished cake, or a little higher if desired, and long enough to wrap around the outside of the cake with about ½ inch extra for overlap. Lay the strip on a large piece of parchment or waxed paper to make cleanup easy. Tip: parchment paper may be used in place of acetate strips; acetate strips are a little easier to work with as they are flexible and form easily around the cake sides.
  2. Melt white and milk chocolates separately in top of a double boiler over hot water. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Twist Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  3. Spoon melted white and milk chocolates into separate small plastic freezer bags. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Pipe dots of the white and milk chocolates randomly over the acetate. Flatten the dots a bit with your finger or small spatula. Let the dots set. Tip: Don’t worry if the dots aren’t completely flat, the tops will be hidden once wrapped around the cake. The flatter the dots are, the easier to spread the dark chocolate over them.
  4. Melt the dark or bittersweet chocolate. Working quickly before the dark chocolate starts setting up, use a rubber spatula or offset spatula to spread evenly over the entire strip of plastic to cover the dots. Make sure and cover all the edges of the plastic, spreading a bit onto the parchment or wax paper underneath. Tip: don’t worry if some of the dark chocolate is thicker in some areas than others, it’s more important to fill in all the empty spaces. Be careful not to press too hard or the dots may lift off the surface or move around.
  5. Let the chocolate strip set until the chocolate loses some of its gloss, about 1 minute; it is now ready to wrap around the cake. Carefully lift up the acetate strip from the parchment or waxed paper you placed underneath and quickly wrap the strip around the cake with the chocolate on the inside and Chocolate Chip Cakeoverlapping the edge. Use a small piece of tape to secure the edge. Let the chocolate completely set and harden either at room temperature or in the refrigerator in warm weather.
Serving and Garnish:
  1. When ready to serve, un-tape the edge and gently peel away the plastic. Sprinkle mini chocolate chips over the top of the cake.
  2. When cutting the cake the chocolate collar may tend to break apart, especially if the chocolate has been refrigerated. If you use a sharp kitchen knife and use a gentle sawing motion against the chocolate you can get a fairly clean cut edge.
  3. Serve cake either at room temperature or chilled. When serving chilled the cake is dense and fudgy.
Source: The Essential Cake Decorating Guide, Thunder Bay Press, California, 2001
Maritz, Callie and Mari-Louis Guy, Cakes to Celebrate Love and Life, Random House, 2009
Crazy for Chocolate, Bay Books, Australia, 2008

 

Kringle

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Kringle
Kringle dough is very soft, yet surprisingly easy to work with. The center is a simple filling of nuts, brown sugar and butter, then after baking the Kringle is spread with a confectioners sugar icing and sprinkled with nuts. Serve warm or cold, either way it is absolutely delicious. My sister Linda Stradley shared this recipe from her website What's Cooking America, and it quickly became a favorite with everyone who tasted it.
Recipe type: Dessert | Yeast Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 375° Yield: Two Rings Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ¼ cup warm water (110 to 115 degrees)
  • 1 package active dry yeast
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 1 egg, lightly beaten
Filling:
  • 1½ cups finely chopped pecans or walnuts
  • 1 cup firmly packed light brown sugar
  • ½ cup unsalted butter, room temperature
Icing:
  • 1 cup confectioners (powdered) sugar
  • ½ teaspoon pure vanilla extract
  • 4 to 5 teaspoons water
Topping:
  • 2 tablespoons finely chopped pecans or walnuts
Instructions
Dough:
  1. In a small mixing bowl, combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Set aside.
  2. In a large bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Add yeast mixture, milk, and egg; beat until smooth, about 2 to 3 minutes (dough will be very soft.) Place dough in a well greased bowl, cover bowl with plastic wrap and refrigerate at least 2 hours or overnight to rise.
  3. Prepare two large baking sheets; light grease with shortening.
Filling:
  1. In a medium bowl, combine nuts, brown sugar, and butter; stir until well mixed. Set aside.
  2. Remove dough from refrigerator. Punch dough down then turn onto a well floured pastry mat or pastry board and divide dough in half. Return one half to the refrigerator until ready to use. Working quickly before dough gets warm, roll dough into a 15 inch by 10 inch rectangle.
  3. Spread half of the filling down the center of the rectangle in a 2 inch strip. Fold one long side of the dough over the filling, then fold the other side over. The sides should overlap each other by 1½ to 2 inches. Pinch the seams together to seal. Shape dough into an oval; lightly push one end into the other end and pinch the seams together to seal. Place seam side down on the baking sheet. Repeat with the 2nd half of the dough.
  4. Cover with a small kitchen towel and let Kringles rise is a warm place until doubled in size, 30 to 60 minutes.
  5. Preheat oven to 375 degrees F.
  6. Bake: Bake 20 minutes, or until golden brown. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes before spreading with icing.
Icing:
  1. In a small bowl, combine confectioners sugar, vanilla, and enough water to make a good spreading consistency. Spread icing onto still warm Kringles.
Topping:
  1. Sprinkle nuts onto warm icing.

King Cake

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King Cake
King Cake is also known as Three Kings Cake, Epiphany Cake or Twelfth Night Cake. The season for King Cake begins on January 6th and extends through Tuesday, also known as “Fat Tuesday,” the day before Ash Wednesday and the beginning of Lent. This period is also known as the Carnival season, with Fat Tuesday being Mardi Gras, a popular tradition in New Orleans, Louisiana. The cake is shaped in a round or ring shape, thought to represent the circular route taken by the biblical Three Kings in their search for the Baby Jesus. Traditionally a small token such as a coin, bean, or baby figure, is baked into the cake, and the person receiving the slice with the token is named king or queen of the day.

King cake is normally made with a sweet yeast dough flavored with cinnamon, and may have a filling of cheese, fruit, or nuts. This recipe includes a sweet pecan filling, vanilla-bourbon flavored icing, and sprinkled with sanding sugars in the traditional colors of Mardi Gras; purple representing justice, green representing faith, and gold representing power.
Recipe type: Dessert | Yeast Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Greased Oven Temp: 350° Yield: One Ring Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ½ cup warm water (110 to 115 degrees)
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 2 packages active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs, beaten
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 4½ to 5 cups all-purpose flour
Pecan Filling:
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup pecans, chopped small
Vanilla Bourbon Icing:
  • 1½ cups confectioners’ (powdered) sugar
  • 3 tablespoons unsalted butter, room temperature
  • 2 teaspoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1 to 2 teaspoons milk, plus additional if needed (preferably whole milk)
Topping:
  • 1 to 2 tablespoons purple sanding sugar
  • 1 to 2 tablespoons green sanding sugar
  • 1 to 2 tablespoons yellow or gold sanding sugar
Instructions
Dough:
  1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, salt, nutmeg, and cinnamon; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare one large baking pan with sides; lightly grease the pan with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into a large rectangle about 30 inches by 15 inches.
Pecan Filling:
  1. In a small bowl, stir together melted butter, brown sugar, cinnamon, and pecans. Sprinkle evenly over rolled out dough to within ½ inch of the edges.
  2. Roll-up dough jelly-roll style, starting with a long side. Shape into a ring; pinch the ends to fasten together.
  3. Cover and let ring rise is a warm place until doubled in size, 1 to 2 hours.
  4. Preheat oven to 350 degrees F.
  5. Bake: Bake ring 60 minutes, or until golden brown and sounds hollow when tapped. Remove rolls from oven. Place pan on a wire cooling rack to cool completely. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning. Tip: Use an instant read thermometer to test your bread for doneness. The temperature should be between 200 and 210 degrees.
Vanilla Bourbon Icing:
  1. In a small bowl, combine confectioner’s sugar, butter, corn syrup, vanilla, bourbon, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls, or pipe icing stripes with a pastry bag and decorating tip.
Topping:
  1. While icing is still soft, sprinkle alternating colors of purple, green, and yellow with the sanding sugars.
Source: Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010

Pumpkin Spice Cookies

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Pumpkin Spice Cookies
Transform Pumpkin Spice Cookies into festive jack-o-lanterns by decorating with some colorful royal icing. These lightly ginger spiced cookies are just as delicious un-frosted.

For these cookies I used royal icing. I used a pastry bag with a #2 tip to pipe around the edge of the cookie with a thick piping icing, (You could also use a plastic squeeze bottle with a tip available in decorating stores), then filled in the cookie using a thinner flooding icing. To make thicker icing add more confectioners’s sugar, to make the icing thinner add more egg white or small amount of warm water. For the pumpkin I used orange food coloring with a drop of red and black. For the stem I used leaf green food coloring with a bit of juniper green added and sprinkled a little sour apple colored edible glitter to add some sparkle (available in decorating stores.)

I have included a basic recipe for confectioner’s sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat. For more information, see my Royal Icing page.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup light or dark molasses
Confectioner’s Sugar Icing:
  • 3 cups confectioner’s (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners’ (powdered) sugar
  • 3 tablespoons meringue powder
  • Approximately ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • Approximately 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
  3. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners’ Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioner’s Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring and flavoring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Swiss Meringue Horns

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Swiss Meringue Horns
These tender cookies with meringue and nuts almost melt in your mouth. Swiss Meringue Horns are easy to make, but they have several steps which make them seem difficult, but the cookies are worth the effort. The dough is rolled into circles, covered with a sweetened meringue, and sprinkled with chopped nuts. After baking a bit of icing and chopped nuts are spooned on top of the still hot cookies.
Recipe type: Dessert | Shaped Cookies | Meringue Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 10 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 3 large egg yolks, lightly beaten
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
Filling:
  • 1 cup finely chopped walnuts or pecans (or a combination of both)
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
For Rolling Dough:
  • About 1 cup confectioners’ (powdered) sugar
Icing:
  • 2 cups confectioners’ (powdered) sugar
  • ½ teaspoon pure vanilla extract
  • 2 to 3 tablespoons warm milk, plus more if needed (preferably whole milk)
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, salt, and yeast; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Add egg yolks, sour cream, and vanilla; stir with a wooden spoon, electric hand mixer, or with your hands until thoroughly mixed.
  2. Divide dough into 10 equal portions, using about ⅓ cup for each portion. Roll each portion into a ball, cover and refrigerate while preparing the filling.
Filling:
  1. Finely chop the nuts either by hand using a sharp kitchen knife, or by pulsing in a food processor. Set aside.
  2. To make meringue: In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar; continue beating until stiff peaks form. Add the vanilla and continue beating about another minute until thoroughly mixed. Refrigerate meringue until ready to use, and keep refrigerated while not using during cookie assembly.
Rolling Dough:
  1. Generously sprinkle a pastry mat or pastry board and rolling pin with some of the powdered sugar.
Assembly:
  1. Remove one of the balls from the refrigerator. Let stand 10 to 15 minutes before rolling, if necessary, to soften the dough enough to make rolling easier. Roll the dough ball into an 8 inch circle. Tip: As you are rolling the dough, gently pick the dough up and lightly re-sugar the work surface. Make sure it is not sticking to the board when ready to add the filling or it will make rolling into cookie rolls difficult.
  2. Spoon ¼ cup of the meringue on the circle and spread evenly with a small offset spatula or the back of a spoon. Sprinkle 1 tablespoon of the chopped nuts over the meringue.
  3. Using a sharp kitchen knife, pizza cutter, or pastry cutter, cut the dough into 12 wedges. Tip: The easiest way to cut each piece evenly is to cut the dough as though cutting a pizza. Cut the dough into quarters, and then cut each quarter into thirds.
  4. Starting from the wide end, roll up each wedge. Place the cookie rolls on the cookie sheet with the point underneath.
  5. Bake: Bake for 15 minutes or until the bottoms are light brown and the meringue is a light golden brown. Remove from oven and ice the cookies while still hot.
Icing:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar and vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; The icing should be like a sour cream or a little thinner.
  2. While cookies are still hot from the oven, spoon about ¼ teaspoon of icing on top of each cookie. Sprinkle about ⅛ to ¼ teaspoon chopped nuts (left over from the filling) on top of icing. Use a metal spatula to carefully transfer the fragile cookies to a wire cooling rack to cool.
  3. Repeat assembly, baking, and icing for remaining dough balls. Tip: Either use fresh parchment paper for each pan of cookies, or clean off the parchment paper, pan, or non stick baking mat between uses, otherwise any meringue, icing, or nuts that are left on the pan will burn when put back into the oven.
Recipe adapted from Redbooks Special It’s Almost Christmas Cookbook, November 1977

Holiday Glazed Jumbles

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Holiday Glazed Jumbles
These cookies are overflowing with candied fruit and golden raisins laced with brandy, along with toasted almonds, giving them a jumbled appearance. The cooled cookies are topped with a drizzle of vanilla glaze, perfect for your holiday cookie tray.
Recipe type: Dessert | Drop Cookies | Glazed Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Lightly Greased or Parchment Lined Oven Temp: 375° Yield: 3 dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1¼ cups candied fruit mix (fruitcake mix)
  • ½ cup golden raisins
  • ¼ cup brandy or bourbon
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • ⅔ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup sour cream
  • 1 cup blanched, slivered almonds, toasted and coarsely chopped
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
Instructions
Dough:
  1. In a small mixing bowl, combine candied fruit mix, golden raisins, and brandy or bourbon. Stir to mix, then heat mixture in the microwave for 1 to 2 minutes or until hot. Set aside to cool to room temperature.
  2. In a small bowl, combine flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture appears light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg beat until thoroughly mixed. Add sour cream and beat until mixed. Add flour mixture; beat on low speed just until mixed.
  4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the almonds and fruit and brandy mixture.
  5. Cover dough and refrigerate until chilled, about 1 hour.
  6. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  7. Bake: Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric hand mixer or wooden spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, and then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency. The glaze should be like a soft icing. Drizzle glaze over cooled cookies.

Vanilla Sugar Cookies

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Vanilla Sugar Cookies
The extra vanilla make these cookies the best ever sugar cookie. Use any shape cookie cutter, or even a drinking glass for a perfect round shape. These cookies will look fun and festive on your Christmas cookie platter, or make them for your special valentine, or any time of year.
Recipe type: /dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1 teaspoon salt
  • 1½ cups unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
Frosting:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Colored Sugar (optional)
Instructions
Dough:
  1. In a medium mixing bowl, sift together flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla extract; beat until thoroughly mixed. Add flour mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ to ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Frosting:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.

Valentine Sugar Cookies

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Valentine Sugar Cookies
Valentine Sugar cookies. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but this is a wonderful and traditional recipe; the dough doesn't spread and the cutout cookies keep their shape when baked.

I have included a basic recipe for confectioners sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat
Recipe type: Dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Colored Sugar, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Confectioners Sugar Icing:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Colored Sugars (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners (powdered) sugar
  • 3 tablespoons meringue powder
  • ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Colored Sugars (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla. Use standard measuring cups and spoons or scales for accurate measuring.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Colored Sugars (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a thickness of about ¼ inch. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps of dough.
  5. Bake: Use a metal spatula to place the cutout cookies on the baking sheets, placing the cookies about 1 inch apart. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned or just beginning to brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, move the cookies to a wire cooling rack to cool completely.
Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioners Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add flavoring and food coloring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Cranberry Orange Delights

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Cranberry Orange Delights
Each cookie has a sweet cranberry treasure inside and a drizzle of white chocolate or vanilla glaze on top. These cookies are very easy to assemble and will make a pretty presentation on your cookie tray. The sweetened dough is enriched with cream cheese and orange zest, and then rolled out and cut into rounds with a fluted cookie cutter. The cranberry filling is sweetened with a little minced orange along with a pinch of cinnamon and clove. In case you can’t decide between the white chocolate or vanilla drizzle for the finishing touch, I’ve included a recipe for both.
Recipe type: Dessert | Rolled and Cutout Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cranberry Orange Filling:
  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh or frozen cranberries
  • ½ fresh orange, peeled, all white membranes removed, finely minced
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
Tip: Zest the whole orange for the dough ingredients before cutting the orange for the filling. Use a citrus zester for fresh zest.
Dough:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 cup granulated sugar
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
Egg Wash:
  • 1 large egg white
  • 1 teaspoon granulated sugar
White Chocolate Drizzle:
  • 1 cup (6 ounces) white chocolate, chopped into small pieces
  • 1 tablespoon vegetable shortening (optional)
  • Or
Vanilla Glaze Drizzle:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk
Instructions
Cranberry Orange Filling:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely to room temperature.
  2. When filling is cooled, add finely minced fresh orange, cinnamon, and cloves. Stir to thoroughly mix. Set aside. If making ahead, cover with plastic wrap and refrigerate until ready to use.
Dough:
  1. In a small mixing bowl, combine flour and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer or using a hand mixer, combine butter, cream cheese and orange zest; beat together on medium speed until mixture is creamy. Add sugar; continue to beat until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add orange extract and vanilla extract, beat until thoroughly mixed. Reduce speed to low, add flour mixture, mixing just until combined.
  3. Form dough into two 6-inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours, or up to 3 days if making in advance.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one dough disc to a ⅛ inch thickness. Cut dough into rounds using a 3-inch round cookie cutter with fluted edges that has been dipped in flour (to help prevent dough from sticking to the cutter.) Place rounds on a baking sheet in single layers separated by wax paper and refrigerate. Repeat with the remaining dough, cutting out all the rounds until ready to assemble. Tip: a fluted cookie cutter makes a pretty edge. You can also use an un-fluted cutter or drinking glass or bowl that measures 3”.
Egg Wash:
  1. In a small bowl, combine egg white with sugar, lightly beat with a fork. Set aside.
Assembly:
  1. Remove enough dough rounds from the refrigerator to bake one pan of cookies (about 12 rounds) and place on a pastry or wooden board. Keep remainder of dough rounds in the refrigerator until ready to use. Have a small bowl with water nearby.
  2. Place 1 teaspoon of cranberry filling in the center of each round. From the small bowl of water, lightly moisten the outside edge of each round with your finger to help edges stick together. Gently bring three edges together over the filling, letting a small amount of the filling show. Gently pinch the edges together. Using a pastry brush, lightly brush egg wash over the dough.
  3. Bake: Place cookies about 1 inch apart on the baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
White Chocolate Drizzle:
  1. In top of a double boiler over hot water, Melt white chocolate and shortening; stir to combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Or
Vanilla Glaze Drizzle:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for drizzling, the icing should be like a thick sour cream.
  2. Spoon the melted chocolate or vanilla Glaze into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle over cookies. Let sit until drizzle is hardened before serving. Tip: When adding drizzle, place cookies on a wire rack with wax paper, parchment paper or paper towels underneath to catch the drips and make cleanup easier.
Recipe Adapted from Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Chocolate Nut Cobweb Cookies

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Chocolate Nut Cobweb Cookies
Vanilla icing cobwebs cover these chewy Chocolate Nut cookies, making them chocolaty, nutty, and spidery creepy all in one delicious bite.
Recipe type: Dessert | Shaped Cookies | Glazed Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Melting Chocolate, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 cup toasted walnuts, finely chopped
Vanilla Glaze:
  • 1 cup confectioners' (powdered) sugar
  • 1 tablespoon corn syrup
  • ¼ teaspoon pure vanilla extract
  • 3 to 4 teaspoons warm milk (preferably whole milk)
Topping:
  • About ½ cup granulated sugar for pressing and sprinkling
Instructions
Dough:
  1. In a small mixing bowl, combine flour and salt, sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, beat the butter on medium speed about 1 minute until it is smooth and light in color. Add sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add the melted and cooled chocolate and continue to beat until thoroughly mixed.
  3. Remove the bowl from the mixer. Using a large rubber spatula, fold in the walnuts.
  4. Cover dough and refrigerate until well chilled, at least 2 hours or overnight.
  5. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  6. Remove dough from refrigerator and shape all the dough into small balls, about 1” in diameter. Use enough balls to bake one pan of cookies (about 12) and keep remainder of balls in the refrigerator until ready to use. Tip: A small ice cream scoop with a release mechanism is ideal for making uniform-sized cookies.
  7. Flatten the balls into rounds from 2¼ to 2½ inches in diameter. Tip: the easiest way to flatten the balls is to use a drinking glass with the bottom of the glass lightly moistened and dipped in granulated sugar. Re-dip the glass in sugar for each cookie.
  8. Bake: Bake 8 to 10 minutes, or until the top is dry and firm to the touch. Remove from oven and let cookies cool on baking sheet 2 to 3 minutes, then remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Vanilla Glaze:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 teaspoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag and decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
Topping:
  1. Pipe a cobweb design on the top of each cookie, and then sprinkle granulated sugar over the top. Shake off the excess sugar into a bowl to reuse the excess sugar on the other cookies. Let the glaze dry 20 to 30 minutes before serving.
Adapted from: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009

Black and Orange Cookies

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Black and Orange Cookies
Just like the original New York Black and White cookies, but dressed for fall or Halloween in orange and black. I love this smaller size, it’s easier to eat and easier to share than the large 4 inch size. The icings, one half tinted orange, and the ‘black’ half made with melted unsweetened chocolate, provide just the right amount of shine and hardness found in any good Black and White.
Recipe type: Dessert | Drop Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Baking Mat or Parchment Lined Oven Temp: 375° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups cake flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure lemon extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
Icings:
  • 4 cups confectioner’s (powdered) sugar
  • ¼ cup light corn syrup, plus additional if needed for thinning
  • ¼ cup water
  • ½ teaspoon pure vanilla extract
  • Orange food coloring
  • 2 ounces unsweetened baking chocolate, melted
Instructions
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine cake flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk, vanilla extract, and lemon extract together. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Drop mounds of dough, about 1½ to 2 tablespoonfuls, and spacing dough 3 to 4 inches apart onto baking sheets. Bake 15 to 18 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: A #40 ice cream scoop holds 1½ tablespoons, and makes a nice size cookie.
Orange Icing:
  1. Sift the powdered sugar into a large mixing bowl. Set aside.
  2. In a small saucepan over medium heat, combine the corn syrup and water and bring to a boil. Remove from the heat and pour the hot syrup mixture into the powdered sugar. Add vanilla and stir until completely combined and icing is smooth and free of lumps.
  3. Transfer half of the icing, about ¾ cup, to another bowl to reserve for the ‘black’ icing. Set aside.
  4. With the remaining icing, add orange food color to make the desired shade of orange. Stir until completely combined. The icing should be thin enough to easily spread over the cookies.
  5. Icing the Orange Half of the Cookies: Place a large wire rack on top of parchment paper or wax paper to catch drips and make clean up easier.
  6. Use a small offset spatula to spread the orange icing over ½ of each cookie. Run the spatula around the edge of the iced half of the cookie to scrape off any excess. Place the iced cookie on the wire rack to allow the icing to partially harden, 15 to 30 minutes. If the orange icing gets too thick to spread easily, stir in a few drops of water until the icing is fluid enough to spread easily.
Black Icing:
  1. In top of a double boiler over hot water, melt unsweetened chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Stir the melted chocolate into the reserved icing. If the icing is too thick to spread, place the bowl over a saucepan of hot water and stir until reheated and thinned. If the icing still seems too thick stir in additional corn syrup about 1 tablespoon at a time until the icing becomes fluid enough to spread easily.
  3. Icing the Black Half of the Cookies: Using an offset spatula spread the black icing on the other half of each cookie. Run the spatula around the edge of the cookie to scrape off any excess. Place the iced cookie on the wire rack to allow the icings to completely set and harden, at least 1 hour. Tip: Keep the black icing over the pan of hot water while icing the cookies to keep the icing spreadable, adding more corn syrup if necessary.

Gingerbread Mummies

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Gingerbread Mummies
Delicious gingerbread cookies are the perfect start of these Halloween mummies with googley eyes. Vanilla glaze is used to make the “linen wrappings.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, room temperature
  • ¾ cup firmly packed dark brown sugar
  • 1 large egg
  • ½ cup molasses
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
Decoration:
  • Jelly Belly candies for the eyes (or use any candy such as Red Hots)
  • Black Decorating Gel
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed. The dough will be soft.
  3. Divide dough in half; place each half on a piece of plastic wrap. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough using a gingerbread people cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Move the arms, legs, and head a little to give them a little personality and “attitude.” Bake 11 minutes or until cookies are set. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
Decorating:
  1. Start at the feet and pipe the glaze onto the cookies, going back in forth with a zigzag pattern. Pipe zigzags in an opposite direction for arms, then fill in body and head. You can go back and fill in areas if necessary.
  2. Use one Jelly Belly for each mummy to make the eyes. Cut each Jelly Belly in half with a small knife and press onto the glaze.
  3. Squeeze a drop of black decorating gel on each eye to make the eyes “googley.” Tip: in place of decorating gel you can also melt a small amount of melted chocolate and dab on top of the Jelly Belly with a toothpick.
  4. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.
Use leftover glaze to make delicious little graham cracker sandwich treats. Break a graham cracker into 2 pieces, cover 1 piece with a little of the glaze and then place the 2nd piece on top to make a cookie sandwich.

Cinnamon Swirl Refrigerator Cookies

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Cinnamon Swirl Refrigerator Cookies
Cinnamon pinwheel swirls in a cinnamon dough and a vanilla icing.
Recipe type: Dessert | Refrigerator Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 6 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Filling:
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons ground cinnamon
Icing:
  • 2 ½ cups confectioners (powdered) sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk (preferably whole milk)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder, salt, and 1 teaspoon cinnamon; stir until mixed.
  2. Pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate at least 2 hours.
Filling:
  1. In a small bowl, combine brown sugar and 2 tablespoons cinnamon. Set aside.
Assembly:
  1. On a lightly floured surface, roll dough into a rectangular shape and a ¼ inch thickness. Sprinkle brown sugar cinnamon filling mixture evenly over dough and press lightly into the dough with your fingers.
  2. Roll-up dough jelly-roll style, starting with a long side. Brush off any excess flour from the dough. Wrap in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
  3. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  4. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  5. Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Icing:
  1. In a small mixing bowl, combine confectioner’s sugar, butter, and vanilla; stir until mixed. Add enough milk so the mixture is a good drizzling consistency; stir until smooth. Drizzle on cooled cookies.
Recipe adapted from Taste of the South Magazine, 2007

Christmas Sugar Cookies

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Christmas Sugar Cookies
Sugar Trees in a snowy meadow of Icing. Sugar cookies have stood the test of time down through the generations; you may remember your own grandmother or mother baking sugar cookies in her kitchen. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but this is a wonderful and traditional recipe; the dough doesn't spread and the cutout cookies keep their shape when baked.

I have included a basic recipe for confectioners sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Colored Sugar, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour, plus additional for work surface
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Confectioners Sugar Icing:
  • 3 cups confectioners (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk
  • Food coloring (optional)
  • Colored Sugar (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners (powdered) sugar
  • 3 tablespoons meringue powder
  • ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Colored Sugar (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Colored Sugar (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  3. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a thickness of about ¼ inch. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps of dough.
  5. Bake: Use a metal spatula to place the cutout cookies on the baking sheets, placing the cookies about 1 inch apart. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned or just beginning to brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, move the cookies to a wire cooling rack to cool completely.
  6. Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioners Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add flavoring and food coloring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Vanilla Butter Frosting

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Vanilla Butter Frosting
This is a creamy delicious, easy to make frosting for any cake or cupcake recipe. This is also an ideal frosting to use for the crumb coat under rolled fondant; it has a good consistency for spreading, and provides a firm base for the fondant. When dry it forms a thin crust, but is still soft enough to enjoy when eating.

Shortening makes the frosting more stable and reduces the tendency to melt in warm weather. Butter gives this frosting a rich and luscious taste, but using butter and vanilla extract produces a frosting that is not pure white. For a whiter frosting use clear vanilla extract. For a pure white frosting, omit the butter and increase the vegetable shortening to 1 cup along with clear vanilla extract. I've never liked the thought of eating a pure shortening frosting, but it does produce a snowy white frosting if this is what is desired.

This recipe makes about 3 cups of frosting, enough to fill and frost a 9" two layer cake. For large cakes increase the recipe by 1½ or 2 times. A recipe like this is very forgiving. If you feel you don’t have enough to finish your cake, just add a little more butter or shortening, and a little more powdered sugar plus enough milk for the right consistency.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Electric Mixer or By Hand Yield: 3 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed (preferably whole milk)
Instructions
Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  3. Cover unused frosting tightly or place in an airtight container. Frosting can be stored in the refrigerator up to two weeks. Rewhip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.

 

Swiss Meringue Buttercream

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Swiss Meringue Buttercream
If there is a champion of frostings, this is most likely it. It is the traditional frosting for many cakes and cupcakes and can be spread with an offset spatula to cover a cake with a simple swirl, or elaborately piped with a pastry bag and decorating tips to make beautiful decorations.

This Swiss Meringue Buttercream with its creamy buttery taste is absolutely delectable, easy to make, silky smooth, and not too sweet. Heating the egg whites and sugar before adding the butter enables the meringue to whip to a soft and fluffy texture and the butter to easily blend. This Buttercream spreads beautifully over cakes and cupcakes and can be used with a pastry bag and decorating tips to pipe into perfect peaks that hold their shape. The color is creamy white, or can be tinted with food coloring if you desire. Use the basic recipe flavored with vanilla, or change with other flavorings such as almond, mint, orange or lemon.

The large recipe makes about 6 cups of frosting, enough to generously fill and frost a 9 inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated or frozen. Swiss Meringue Buttercream Frosting is shown in this photo with Christmas Tree Cupcakes. Make sure and see Buttercream Tips.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Food Coloring (optional)
Or
Buttercream (Makes about 2 cups or enough for 12 to 15 cupcakes):
  • 3 large egg whites
  • ¾ cup granulated sugar
  • 1/16 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
  • Food Coloring (optional)
Instructions
Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Optional: add food coloring, a drop at a time and blend with the mixer. Add additional food coloring if necessary to reach the desired shade.
  5. Buttercream should be used immediately, or refrigerate or freeze until needed.

American Buttercream

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American Buttercream
This old-time buttercream has been used through many generations, and is the perfect finish to almost any cake or cupcake recipe. The classic flavor is vanilla; however, you can substitute other flavors such as almond or mint in place of the vanilla for a delicious variation.

Many recipes for American Buttercream are so overly sweet they are unpleasant to eat. But this American Buttercream recipe has the perfect balance of butter and sugar, making it not too sweet. A pinch of salt plus a splash of whipping cream and vanilla is all it takes to finish making this luscious and creamy frosting.
Recipe type: Dessert | Cake Frosting
Serves: About 3 cups
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Yield: 3 Cups Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream: (makes about 3 cups frosting)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3½ cups confectioners’ (powdered) sugar, sifted before measuring
  • ¼ teaspoon salt
  • 3 tablespoons whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Instructions
Buttercream:
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3 to 4 minutes until it is smooth, creamy, and light in color.
  2. Reduce the speed to medium-low, add 1 cup of the powdered sugar and salt, beat until smooth. Add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy. Then continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.
  3. Use an offset spatula, or use a pastry bag and decorating tip to pipe the frosting between layers and over top and sides of cake.
  4. Cover unused frosting tightly or place in an airtight container. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk or cream if necessary.

Republished 11-29-18 to update ingredients and instructions. Republished 9-9-2018 to update recipe name. Old name: Sweet Cream Frosting. New name: American Buttercream.

 

Seven Minute Frosting

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Seven Minute Frosting
This old-time meringue frosting has an appearance of soft fluffy clouds. The simple sweet taste is wonderful with many cakes including classic coconut and chocolate.
Recipe type: Dessert | Cake Frosting | Meringue Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Electric Mixer Method: Heated on Stovetop, then Whipped Storage: Refrigerate
Ingredients
Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Use frosting immediately. Using an offset spatula, spread frosting between layers and over top and sides of cake.

Classic French Buttercream

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Classic French Buttercream
Rich, creamy, buttery, and silky smooth, French Buttercream is a wonderful compliment to most any cake or pastry, both as a frosting and as a filling. When frosting cakes and cupcakes this Buttercream spreads easily with an offset spatula or pipe it with a pastry bag and decorating tip. French Buttercream is made with cooked sugar syrup, whole eggs, and egg yolks, butter and flavoring, resulting in a lovely butter yellow color.
Recipe type: Dessert | Cake Frosting
Prep time: 
Total time: 
Recipe Notes
Equipment: Electric Mixer Method: Heated on Stovetop, then Whipped Yield: 4 Cups Storage: Refrigerate or Freeze

Help: Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Buttercream:
  • 2 large eggs, divided
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
Buttercream:
  1. Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.
  8. Buttercream should be used immediately, or refrigerate or freeze until needed.

Lemon Tea Cakes

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Lemon Tea Cakes
Serve these pretty little Lemon Tea Cakes for an afternoon tea, Mother’s Day, or a special birthday. The cake has a light lemon taste with a sweet vanilla icing drizzled on top. Tea Cakes are deliciously tempting and easy to make. Bake the cake in a 9x13 inch pan, cut the cake into squares when cooled, then drizzle the icing on top, allowing the icing to drip down the sides of each piece. Arrange the cakes on a pretty serving plate along with fresh fruit and possibly some Candied Edible Flowers.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Candied Edible Flowers

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ¼ cup lemon juice
  • 1 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cups granulated sugar
  • 5 large eggs
Vanilla Icing:
  • 3 cups confectioners (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • About 6 to 8 Tablespoons milk or half and half
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan, line with parchment paper, then lightly grease the top of the parchment paper and dust the pan with flour. Tip: Leave parchment paper high enough around the sides of the pan so that you can easily grab the paper and lift out of the pan after the cake is baked.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, lemon juice, and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 10 to 15 minutes then remove cake from pan by grabbing the edges of the parchment paper and lifting the cake out of the pan, and finish cooling on wire rack.
  7. When cake is cooled, remove parchment paper, and place cake on a cutting board. Cut cake into 1½ inch squares.
Vanilla Icing:
  1. In a medium bowl, combine powdered sugar, vanilla, and 6 tablespoons milk or half and half; stir until smooth. Add additional milk if necessary to make a soft consistency. The icing should be thicker than a glaze but thin enough that it will run down over the sides of the cake. Add additional powdered sugar if too thin or a little more milk if it seems too thick.
  2. Brush off any loose crumbs from each cake piece, and then drizzle the icing over the cake pieces, allowing the icing to drip down the sides. Let the icing set before serving.
  3. Serve with fresh fruit or Candied Edible Flowers.

Battenberg Cake

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Battenberg Cake
It is said that Battenberg Cake was created to celebrate the marriage of Queen Victoria’s granddaughter Princess Victoria to Prince Louis of Battenberg in 1884, with each square possibly representing one of the four Battenberg princes; Louis, Alexander, Henry, and Francis Joseph. It has since become a classic and elegant English tea cake.

Battenberg cake is made with an almond flavored butter or sponge cake stacked to form a pink and white checkerboard pattern. The cake is held together with apricot filling and then wrapped in marzipan. I have added a bit of cherry juice to the pink cake to give it just a mild fruity flavor. This cake blends the flavors of cherry, vanilla, almond, and apricot in each flavorful sweet bite.

As a final touch, I dressed the cake in Vanilla Butter Frosting and added pink and white pearl dragees to continue the checkerboard color scheme.

Tip: There are a few steps in making this cake and you will want to allow enough time to make and assemble the cake. The cakes can be baked ahead of time and refrigerated or frozen until ready to use. The marzipan and frosting can also be made ahead of time and refrigerated. Once all the components are made it is easy to assemble the finished cakes.
Recipe type: Dessert | Layer Butter Cake | Marzipan
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • ¼ cup red cherry juice, such as maraschino cherry
  • Few drops red food coloring (optional)
Filling:
  • About ¾ cup apricot jam
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Garnish (optional):
  • Pink and white Pearl Dragees
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pans with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove ½ of the batter and place in a medium size mixing bowl. Add the cherry juice to this batter; using a rubber spatula stir until well blended. Add a few drops of red food color if desired to make the batter pinker; stir until well blended.
  7. Bake: Spoon the white and pink batters separately into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Trim the tops of the cooled cakes, if necessary, to make a flat top. On a work surface, stack the two cakes on top of each other. Trim off the outer hard edges and trim so both cakes are the same size. Cut the cakes lengthwise in half, and then cut each half in half lengthwise to make 4 strips of each cake, 8 strips total. Each finished cake uses 4 strips. At this point you can cover the cake in plastic wrap and refrigerate overnight or wrap tightly and freeze for up to 1 month if desired. Tip: For a classic Battenberg cake, each strip is cut just as wide as they are high to make square. Or you can leave the pieces more rectangular in shape to reduce wasted cake.
  2. Coat one side of one white strip with apricot jam, spreading the jam about ⅛ inch thick. Set a pink cake strip on top of the jam coated white strip, forming a white and pink sandwich. Repeat with another white and pink strip. Lay one of the cake sandwiches on its side, and spread jam over the top of both strips. Place the other cake sandwich on top of the bottom cake sandwich with the pink strip lying on top of the white strip, and the white strip lying on top of the pink strip, forming the checkerboard pattern. Repeat with the remaining 4 cake strips to make a second checkerboard cake. Cover checkerboard cakes and refrigerate while making frosting.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Remove cakes from refrigerator. Using an offset spatula, crumb coat one long side of each checkerboard cake by covering with a thin layer of frosting. Let the cake sit, or refrigerate a few minutes, until the crumb coat is dried to the touch. When dry, turn the cakes over so the crumb coated side is on the bottom, and crumb coat the remaining 3 long sides. You do not need to crumb coat the ends of the cake. At this point you can cover the cake in plastic wrap and refrigerate overnight if desired. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the marzipan layer.
  3. Cover unused frosting tightly or place in an airtight container until ready to finish frosting the cakes. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
Assembly:
  1. Divide the marzipan in half. Dust a work surface with powdered sugar. Roll out one of the marzipan halves about ⅛ inch thick and large enough that it will wrap entirely around one checkerboard cake with about ½ inch overlap, about 9 inches by 13 inches.
  2. Set one crumb coated checkerboard cake in the middle of the rolled marzipan, and gently wrap the marzipan around the cake, leaving the ends of the cake exposed. Use your hands to smooth the marzipan so it lies firmly against the sides of the cake. Pinch together the ends of the marzipan to seal the seam. Use a pastry brush to brush excess powdered sugar from the marzipan. Turn the cake over so the seam is on the bottom. Using a sharp or serrated kitchen knife and using a gentle sawing motion, slice off the ends of the cake to make a neat edge. Repeat with other marzipan half and remaining checkerboard cake.
  3. Using an offset spatula, frost the marzipan covered cakes with remaining Vanilla Butter Frosting.
  4. If desired, decorate the cakes using a pastry bag and decorating tip. I used a #48 tip to make a basket weave pattern on one cake and used the back of a large kitchen knife to press a criss-cross pattern in the top of the second cake and pressed a pearl dragee where the lines cross.
Source: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010;
Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010;
Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010