Now Presenting Love: A Cake

...as Valentine's Day fast approaches...

Wilton Tools Needed:

8 x 2 in. Round Pan

Heart Cut-Outs™

Brush Set

Rolling Pin

Roll & Cut Mat

Easy-Glide Fondant Smoother

Cake Board

Fanci-Foil Wrap

Cake Divider Set

Fondant Ribbon Cutter and Embosser Set

Tissue Paper

ReadyMade Rolled Fondant - Multi Pack 24 oz of Pink & Yellow 

Buttercream Icing

Techniques Used:

Fondant Bow and Loops, Applying Fondant to Fondant, Fondant Quilting

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Simple Instructions:

Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream. Cover cake with yellow fondant, smooth with Easy-Glide Smoother.Divide cake into 6ths.

Roll out pink fondant, cut 1/2 in. wide strips. Imprint zigzags on edges using Cutter/Embosser. Attach to cake at division marks with damp brush.

Cut 6 hearts using the largest Cut-Out. Imprint diagonal lines on hearts 1/2 in. apart using Cutter/Embosser. Attach to cake sides with damp brush.

Cut six 5 1/2 in. long x 1 in. wide strips and one 4 in. long x 1 in. wide strip. Repeat imprinting process. Fold the 5 1/2 in lengths in half to form loops. Roll the 4 in. length into a circle. Lightly brush all loop ends with water to secure. Let loops dry on their sides on cornstarch-dusted surface. Attach loops and center to cake with damp brush.

Roll out reserved yellow fondant and cut into 1 in. wide strip. Imprint zigzag down center of strip on both sides using Cutter/Embosser. Twist strip and attach to bottom border with damp brush.

*Source: Wilton

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Guinness & Bailey’s Irish Cream Cupcakes

Opulent. Decadent. Tasty.

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Chocolate Cupcakes:
1 cup Guinness

16 tbsp. unsalted butter

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream

Bailey’s Ganache Filling:
8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Bailey’s Irish cream

Bailey’s Buttercream Frosting:
8 tbsp. unsalted butter at room temperature

3/4 cups confectioners’ sugar, sifted

4-8 tbsp. Bailey’s Irish cream

Directions:

Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the stout & butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat & allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. With an electric mixer fitted with the paddle attachment or hand mixer, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool completely.

The Ganache Filling: Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or in  microwave for 15-20 seconds. Add the butter and Bailey’s - stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. Meanwhile, cut out a portion from the center of the cupcake with a small paring knife. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

For the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy - about 2-3 minutes. Gradually add the powdered sugar until incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or thicker for spreading. Frost cupcakes as desired.

Source: adapted from Smitten Kitchen

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Candy Cane: Cookie Recipe

So Classic ! So Easy !

Peppermint Candy Cane Cookies 

This simple classic never fails to appease sweet tooths, made with butter, sugar, flour, an egg and a dash of peppermint extract - and decorated with cheerful stripes !

Recipe Ingredients:

• 2 sticks Unsalted Butter, softened
• 2⁄3 cup Sugar
• 1 large Egg
• 1⁄2 tsp Peppermint Extract
• 2 1⁄4 cups All-purpose Flour
• Red, White &/or Green Decorating Icings

Recipe Directions:

1. In a large bowl, beat butter and sugar with mixer until pale and fluffy, about 3 minutes. Beat in egg and peppermint extract. On low speed, beat in flour until blended. Divide dough into 4 equal logs; wrap and refrigerate at least 1 hour or until firm. 

2. Heat oven to 400ºF. Roll each log into 1⁄2 inch wide ropes. Cut into 4-in strips; bend into 3-in cane shapes and place 1 and-a-half in apart on ungreased baking sheets. 

3. Bake 8 to 10 minutes until edges are light golden. Remove cookies to wire rack to cool completely. Decorate with icing as shown.

Source: From Woman's Day; December 11, 1984

Peppermint Bark Creation

So Easy & Fun. 

Why not make it your own. 

Why pay tons from Candy Sweet Shops ?

Just Two Simple Ingredients:

One Cup Crushed Candy Canes

2 Pounds White Chocolate

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Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine most of the candy cane chunks with chocolate. Pour mixture onto a cookie sheet layered with waxed paper - sprinkle with remaining candy cane pieces - and place in fridge for one hour or so. Remove from cookie sheet and break into pieces. Enjoy ! Or wrap w/ tissue - put into pretty bags & give! :)