Hey sis. I posted this on here because not a lot of people look on here. Let me know what you think! Thanks!
Showing posts with label videos. Show all posts
Showing posts with label videos. Show all posts
Sunday, December 6, 2009
Thursday, August 27, 2009
"EASY" mini roses
Here is the video that I was telling you about Heather. I obtained some kinda bad shots of the cupcakes that I did Saturday. I will try to get better ones from the photographer.
Friday, July 3, 2009
Friday, June 5, 2009
Edna's Buttercream Video
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This is for Shelley. She talks a lot about the ingredients in the begining, the actual making of the buttercream starts at 3 min and 28 seconds.
1/2 cup solid high ratio shortening
1/2 cup butter or margarine, softened
1 tablespoon of merengue powder
1 teaspoon Clear Vanilla Extract (or extract of choice)
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
If you are using a vegetable shortening withouth the transfats, the consistency
of the icing might change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use high ratio shortening.
This is for Shelley. She talks a lot about the ingredients in the begining, the actual making of the buttercream starts at 3 min and 28 seconds.
1/2 cup solid high ratio shortening
1/2 cup butter or margarine, softened
1 tablespoon of merengue powder
1 teaspoon Clear Vanilla Extract (or extract of choice)
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
If you are using a vegetable shortening withouth the transfats, the consistency
of the icing might change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use high ratio shortening.
Monday, May 11, 2009
Tuesday, April 21, 2009
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