STUDIO 512 RECIPES

Chocolate Truffles - Jan. 2019
Chocolate Covered Strawberries - Feb. 2019
Chocolate Irish Coffee Cupcakes - Mar. 2019
Panoramic Eggs - Apr. 2019
No Churn Ice Cream Whoopie Pies - Aug. 2019
Apple Pie Pretzels - Sept. 2019

SAVED FACEBOOK LIVE CLASSES

Strawberry & Mixed Berry Pie 5/13/20
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Mother's Day Cake with a Suprise Inside 5/6/20
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Simple Braided Bread 5/1/20
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Cupcakes - Succulents & Flowers 4/29/20
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Pot Pie & Rough Puff Pastry 4/27/20
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English Muffins & Homemade Butter 4/24/20
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Black & White Cookies 4/22/20
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Toilet Paper Cake with Poop Emoji Cupcakes 4/20/20
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Cinnamon Rolls 4/17/20
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Fruit Tart 4/15/20
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Suprise Inside Cupcakes 4/13/20
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Pizza 4/8/20
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Russian Tip Cake 4/8/20
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                                                 Pretzel Instruction Sheet

Pretzels 4/6/20
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Cookie Decorating V3 Eater/Spring 4/3/20
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                                                 Basic Cookie Instruction Sheet

Cupcake Decorating V2 4/2/20
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Gravity Defying Cake 4/1/20
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Pate a Choux 3/31/20
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Pasta - Ravioli & Noodles 3/30/20
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Cupcake Decorating 3/27/20
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Cookie Recipe and Decorating V2 Instructions 3/26/20
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Cake Ball V2 Techniques 3/25/20
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Classic Breads Recipe and Instructions 3/23/20
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Cookie Recipe and Decorating Instructions 3/20/20
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Cake Ball Techniques 3/19/20
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INSTRUCTIONS

Tiered Cake Construction Methods
Edible Frosting Sheet Ideas
Armadillo Cake Instructions
Chocoalate Strawberries
Gumpaste Bluebonnets
Panoramic Eggs
Wedding and Groom's Cake Ideas

Valentine Recipes

Fudge Brownie Heart Cut-Outs, Raspberry Swirl Indvidual Heart Cheesecakes, Fruity Cream Chees Sandwich Cookies

Cake, Cookie, Candies and More...

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RECIPES

Cutout Sugar Cookies

1 cup butter

1 cup white granulated sugar

2 large eggs

2 Tbsp vanilla

5 cups all-purpose flour

1 tsp baking powder (optional - omit if you want cookies with no spread or puff)

1/4 cup heavy cream

1/2 tsp salt

Cream butter and sugar. Add eggs, vanilla and cream and mix until smooth. Combine flour, baking powder and salt and add to liquid mixture. Mix just until well incorporated. Don't over mix. Roll out dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour. Preheat oven to 350 degrees. Peel parchment off of top side. Flip and peel off other parchment sheet. Cut into shapes and place cookies 1 inch apart on lightly greased cookie sheets. Sprinkle with colored sugar if desired. Bake 12 to 14 minutes until bottoms and edges are light brown. Cool on wire rack. Decorate with royal icing and sprinkles. Makes approximately 36 medium size cookies.

Royal Icing

This icing is commonly used for decorating cookies and hardens when dry.

3 Tbsp Meringue Powder

4 cups sifted confectioners' sugar (about 1 lb)

6 Tbsp water (I like to use 3 Tbsp water and 3 Tbsp clear vanilla)

Beat all ingredients at low speed for 7-10 minutes until icing forms peaks.

Water can be added to make thinner icing or reduced to make stiffer icing.

Thicker icing can be used for cookie borders/outlines while thinner icing can be used to fill in between.

All of these recipes use candy coatings – we use Guittard A’Peels in our candies.

Wilton Buttercream Icing Recipe

    1/2 cup solid vegetable shortening

    1/2 cup butter or margarine *

    1 teaspoon Clear Vanilla Extract

    4 cups sifted confectioner's sugar (about 1 lb.)

    2 tablespoons milk **

Cream butter and shortening with electric mixer.  Add vanilla. 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. Add milk and 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. Makes 3 cups.

* Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

** Add 2 tablespoons light corn syrup, water or milk per recipe to thin for icing cake.

CANDY COATING

Candy coating (sometimes called Almond Bark, Summer Coatings, Candy Melts, A’Peels, glazing chocolates, etc.) contains palm kernel oil or other fats instead of the cocoa butter found in real chocolate. These candies do not require tempering to melt and mold. They are convenient confectioners’ coatings, ideal for dipping, molding and decorating. They harden quickly for a glossy appearance. They are available in a variety of flavors and colors.

Melting Candy Coating
To melt in microwave: place in microwave safe bowl, microwave on high for 30 seconds, stir, microwave for 30 seconds, stir, repeat stirring after every 15 seconds until candy is melted. Do not overheat.
To melt in double boiler: place candy in double boiler top pan, place water in bottom pan of double boiler and heat just to a boil, remove pan from heat, place top bowl on pan and stir until the candies melt.

Coloring and Flavoring Candy Coating
Because the candy is oil based, use only oil based colors and flavors with chocolates.

Using Candy Molds
Melt candy coating and pour into clean, dry mold. (Hint: Put melted candy into squeeze bottle and then use that to fill the mold) Place in freezer until set. Candy will release from mold easily when fully set. Most candy molds will set-up in about 15 minutes. The time may be shorter or longer based on the size of the mold. Place back in freezer for a few more minutes if candy doesn’t pop out of mold easily. To add details, melt colored candy coatings or use candy writers and paint details on inside of mold before pouring in chocolate. Allow detail colors to set up at room temperature before pouring in the main candy. Place in freezer to harden. Candy with the attached details will release from mold easily when fully set.

Crispy Rice Crunch

2 pounds Guittard Milk or Dark Chocolate A’Peels
1 pkg Crispy Rice(4.5 oz.)

Melt chocolate in microwave. Place in microwave safe bowl, microwave on high for 30 seconds, stir, microwave for 30 seconds, stir, repeat, stirring after every 15 seconds until candy is melted. Do not overheat.
Stir in Crispy Rice pieces. Pour into candy mold or spread into thin layer in a sheet pan. Chill in freezer until set. Candy will pop out of mold easily when set. If using sheet pan, break into small pieces.
Store at room temperature

Mini Turtle Sandwiches

2 pounds pecan halves
1 package Merckens Vanilla Caramel
1 pound Guittard Milk or Dark Chocolate A’Peels

Soften caramel by heating in microwave for 15 seconds. Pinch off small amount of caramel and place between 2 pecan halves. Continue until caramel and pecans are used.
Melt chocolate in microwave following directions on package. Dip half of pecan sandwiches in chocolate. Place on parchment paper and place in freezer until chocolate is set.
Store at room temperature.

Oreo Cream Crunch

1 pound GuittardWhite Chocolate A’Peels
5 oz Oreo cookie pieces

Melt white chocolate in microwave. Place in microwave safe bowl, microwave on high for 30 seconds, stir, microwave for 30 seconds, stir, repeat, stirring after every 15 seconds until candy is melted. Do not overheat.
Stir in Oreo pieces. Pour into candy mold. Chill in freezer until set. Candy will pop out of mold easily when set.
Store at room temperature.

Peppermint Crunch

3 pounds GuittardWhite Chocolate A’Peels
1 pound Peppermint Crunch pieces

Melt white chocolate in microwave. Place in microwave safe bowl, microwave on high for 30 seconds, stir, microwave for 30 seconds, stir, repeat, stirring after every 15 seconds until candy is melted. Do not overheat.
Stir in Peppermint Crunch pieces. Pour into candy mold or spread into thin layer in a sheet pan. Chill in freezer until set. Candy will pop out of mold easily when set. If using sheet pan, break into small pieces. Store at room temperature.

Chocolate Butterscotch Toffee Swirl

2 pounds Guittard Milk or Dark Chocolate A’Peels
1 pound Butterscotch Candy
½ pound Toffee Crunch

Melt chocolate in microwave. Place in microwave safe bowl, microwave on high for 30 seconds, stir, microwave for 30 seconds, stir, repeat, stirring after every 15 seconds until candy is melted. Do not overheat.
Spread into thin layer in a sheet pan. Melt butterscotch candy in microwave. Pour over chocolate already in pan and swirl. Sprinkle toffee crunch pieces on top. Chill in freezer until set. Break into small pieces. Store at room temperature.

DUSTING POWDER

Dusting Powders can give instant shimmer or color to buttercream flowers, royal icing flowers, rolled fondant and gumpaste pieces, candy coating or chocolate pieces. Simply dip a soft brush into the dust and brush it on dry, or for a much bolder look, make a dust paint using one of the three recipes below: Tylose, Lemon Oil or White Spirits (alcohol).

Dusting Powders types:
Luster Dust gives subtle color with a sheen finish. In the dry form, use them for dusting. They may be used on their own, or mixed with similar colored dusts to create a luster our sheen without lightening the color.
Pearl Dusts produce a shimmery luster. Use super pearl on flowers made from colored gum paste When dusted on white petals, the colored pearl dusts exhibit a subtle colored sheen by reflection, although displaying no apparent color.
Petal Dusts are used to achieve deeper hues with a matte finish. When brushed on petals of white or pastel gum paste flowers, a realistic effect is created.

Colors can be mixed to achieve a variety of colors.

Paint
You can just brush on the dry dust in most cases. For a stronger, brighter color, create a paint by following one of the recipes below.
White Spirits:
Stir vodka, a drop at a time, into the dust until you reach the desired paint consistency.
Lemon Extract:
Make sure to use an extract with alcohol as the first ingredient. Stir extract into dust one drop at a time until it reaches the desired paint consistency.
Tylose Paint:
¼ teaspoon tylose powder
1 tablespoon boiling water
Additional boiling water
Mix the above and let set like a gelatin. Add a bit more boiling water until like piping gel. Thin with boiling water.

Cinnamon Ornaments

1 Cup Cinnamon
1 T Ground Cloves
1T Nutmeg
1 C Applesauce
2Tbsp White glue

Combine cinnamon, cloves & nutmeg., add applesauce & glue, stir to combine, knead for 2 to3 minutes. Add more cinnamon if necessary for the dough to be less sticky. Roll to 1/4" thickness. Use cutters to cut out desired shapes. Use straw or toothpick to make a hole for hanging. Place on wire rack & allow to dry at room temp. Turn after a day. It takes about 2 days to dry. Use royal icing (or fabric paint) to decorate. Make 15-20 medium size ornaments. NON-EDIBLE.