White chocolate cream cheese frosting

I made it as a filling for rainbow cake. It tastes so yummy. If you love chocolate then this might be good replacement to regular butter cream frosting.

Ingrediants

• 4-oz cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1-oz white chocolate, melted and slightly cooled
• 1 tsp vanilla extract
• 3 tsp milk or cream
• 2-3 cups confectioners’ sugar

Method

In a large mixing bowl, cream together cream cheese, butter and melted white chocolate. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency (make it a bit stiffer if you wish to pipe it onto the cakes or cupcakes instead of spreading it with a knife).

Marshmallow fondant

This recipe has a really nice flavor to it and test alot better than a store bought fondant. I was really scared when i started making it for first time but once done i loved it alot. Now i use this recipe for every fondant cake. Enjoy this great recipe.

Ingredients

16 ounces white mini marshmallows (use a good quality brand)

2 -5 tablespoons water

2 lbs icing sugar

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

1. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.It usually takes about 2 ½ minutes total.
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3. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using.
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5. Place 3/4 of the powdered sugar on the counter top making a well like structure and dump the bowl of melted marshmallow in the middle.

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2. Start kneading like you would bread dough. You will immediately see why you have greased your hands.
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4. Keep kneading, this stuff is sticky at this stage! Believe me when i made it first time..at this stage i thought oh god why i ever thought of making this. but over the time u will learn to make it less messy.
5. Add the rest of the powdered sugar and knead some more.
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7. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
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9. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
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11. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
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13. MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make a batch on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Royal icing recipe

                

Made with meringue powder or egg whites, royal icing creates hard drying, long lasting decorations that have a matte finish. royal icing is used to create flowers and trims. This means you can make these decorations in advance and simply place them on your cake when you are ready. once hardened and properly stored , royal icing decorations will not soften or crumble.be sure to keep these decorations away from bright light when storing as color may fade.

Always make royal icing with a stiff consistency so you can achieve sharper details.

Ingredients:

• 3 tablespoons Meringue Powder
• 4 cups (about 1 lb.) confectioners' sugar
• 6 tablespoons warm water

Makes:

About 3 cups of icing.

Instructions:

Keep all utensils completely grease-free for proper icing consistency. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).  For stiffer icing, use 1 tablespoon less water. When using large counter top mixer or for stiffer icing, use 1 tablespoon less water.To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Wilton buttercream icing

A great icing that I used in Wilton Cake Decorating Class. Would produce amazing results every time. Thinning is done easily by adding water. This recipe makes about 2 and 1/2  cups of icing.

Ingredients:

• 1 cup solid vegetable shortening
• 1 teaspoon clear vanilla extract or any flavor
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 7-8 teaspoons milk or water or coffee creamer
• 1 tablespoon meringue powder (optional)
• pinch of salt (optional)

In large bowl, cream shortening, flavoring and water with electric mixer. Add meringue powder and gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Continue to beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

This recipe makes "stiff" consistency. To make "medium" add one teaspoon of milk or water for each cup of icing or 2 and 1/2 teaspoon for the full recipe. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) add two teaspoons of milk or water. For full recipe add 5 teaspoons of water or milk. 

If you want pure white icing, which is the perfect base to tint, use the white Crisco shortening and any clear vanilla extract (Wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with.

Meringue powder is an egg white substitute in baking so if u have egg allergies or don't eat egg should avoid it.Using water will give you a stable product that needs no refrigeration and the icing will keep indefinitely in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product! I loves it...!