
RECIPES AND INSTRUCTIONS -
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COOKIES
* NEW *
Meringue Cookie
Jennifer's Favorite Chocolate Chip Cookies
Spritz Cookies
Shortbread Cookies
Jennifer's Cut Out Cookie Recipes
Pepper Bacon Spice Cookie
Black and White Cookies
Hoax Chocolate Chip Cookies
Salt and Pepper Ginger Cookies
Silver Cloud Estates Sugar Cookies - crunchy!
Mint Chocolate Cookies - delicious and easy!
Holiday Cookies - Spritz, Cut-outs, Rosettes and more!
Gingerbread- Construction and Cookies
Coconut Macaroon Cookies
Jack O'Lantern Cookies
Black Cocoa Cut-Out Cookie Recipe
Citrus Cooler Cookies
Taralli Italian Egg Cookies
CANDIES
No Worries Divinity
Cardamom Truffles
Chocolate Truffles - Ganache, Tempering and more
Holiday Candies - Peppermint Crunch and much more
Chocolate Covered Strawberries
Peanut Butter Chips - recipes and ideas
CAKES
Pizza Dough - Thin Crust
Traditional Coffee Cake
Sticky Toffee Pudding
Buche de Noel
Refrigerator Cake
Margarita Cupcakes
Ginger Cake
Mom's Classic New York Style Cheese Cake
Strawberry Pretzel Suprise Dessert
Mom's Apple Cake
Fruitcake Recipe
Swiss Roll Recipe
Pumpkin Spice Cake
All in One Bake Shop Cake Mix Instructions
Blueberry Coffee Cake
Leah's Blackberry Lemon Creme Brulee
Apple Spice Cupcakes
Blueberry Coffee Cake
Chocolate Ganache Icing - poured chocolate glaze
Watermelon Ice Cream Cake
Rolled Ice Cream Cake
Armadillo Cake
Lemon Rosemary Cornmeal Cake
Farm to Plate Cupcakes - Peach, Cocoa Nib & Goat Cheese
Mandarin Orange Cake
Red Velvet Cake
Graduation Cap Cake
Cupcakes - recipe and variations
MISCELLANEOUS
* NEW *
Pumpkin Olive Oil Loaf
Pate a Choux
Pate a Choux Class Supply List
Online Pate a Choux Class
American Buttercream Icing
Pie Crust
Focaccia Bread
Tarragon Chicken Salad
Dinner Rolls
Food Processor Pie Crust
Beet Brownies
Gingersnap S'Mores
Chai Latte Double Layer Fudge
Pina Colada Blondies
Crop Tarts
Pavlova
101 Essentials List
Pasticciotti
S'Mores Recipe
Granita Recipe
Homemade Marshmallows
Semifreddo
Cannoli Recipe
Pastry Cream and Bavarian Cream
King Arthur Flour's Glazed Donut Muffin
Honey Custard with Oatmeal Crust
Blackberry Pie and Vanilla Bean Ice Cream
Cinnamon Rolls
Lemon Ice Box Fruit Tarts
Ice Cream Sandwiches
Tartlettes - Mendients and Shortbread
Baker's Edge Marbled Brownies
Nicholas Lodge's Tylose Gumpaste Recipe
Tylose is an
altenative product to use in place of gum tragacanth.
It is less expensive, easier to make, holds up better
in humidity and is whiter in color.
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
Facebook Video
Youtube Video
Instruction Sheet
Mother's Day Cake with a Suprise Inside 5/6/20
Facebook Video
Youtube Video
No Instruction Sheet
Simple Braided Bread 5/1/20
Facebook Video
Youtube Video
Instruction Sheet
Cupcakes - Succulents & Flowers 4/29/20
Facebook Video
Youtube Video
Instruction Sheet
Pot Pie & Rough Puff Pastry 4/27/20
Facebook Video
Instruction Sheet
English Muffins & Homemade Butter 4/24/20
Facebook Video
Instruction Sheet
Black & White Cookies 4/22/20
Facebook Video
Instruction Sheet
Toilet Paper Cake with Poop Emoji Cupcakes 4/20/20
Facebook Video
No Instruction Sheet
Cinnamon Rolls 4/17/20
Facebook Video
Instruction Sheet
Fruit Tart 4/15/20
Facebook Video
Instruction Sheet
Suprise Inside Cupcakes 4/13/20
Facebook Video
Instruction Sheet
Pizza 4/8/20
Facebook Video
Pizza Instruction Sheet
Russian Tip Cake 4/8/20
Facebook Video
Pretzel Instruction Sheet
Pretzels 4/6/20
Facebook Video
Pretzel Instruction Sheet
Cookie Decorating V3 Eater/Spring 4/3/20
Facebook Video
Basic Cookie Instruction Sheet
Cupcake Decorating V2 4/2/20
Facebook Video
Cupcake Instruction Sheet
Gravity Defying Cake 4/1/20
Facebook Video
Pate a Choux 3/31/20
Facebook Video
Pate a Choux Recipe
Pasta - Ravioli & Noodles 3/30/20
Facebook Video
Pasta Recipe Sheet
Homemade Ricotta Cheese
Cupcake Decorating 3/27/20
Facebook Video
Cookie Recipe and Decorating V2 Instructions 3/26/20
Facebook Video
Cake Ball V2 Techniques 3/25/20
Facebook Video
Classic Breads Recipe and Instructions 3/23/20
Facebook Video
Cookie Recipe and Decorating Instructions 3/20/20
Facebook Video
Cake Ball Techniques 3/19/20
Facebook Video
INSTRUCTIONS
Tiered Cake Construction Methods
Edible Frosting Sheet Ideas
Armadillo Cake Instructions
Chocoalate Strawberries
Gumpaste Bluebonnets
Panoramic Eggs
Wedding and Groom's Cake Ideas
RECIPE GROUPINGS
Valentine
Recipes
Fudge Brownie Heart Cut-Outs, Raspberry Swirl Indvidual Heart Cheesecakes, Fruity Cream Chees Sandwich Cookies
Cake, Cookie, Candies and More...
Gingerbread, Royal Icing, Coconut Fudge, Bouche de Noel, Sugar Cookies, White Chocolate Popcorn, Peanut Butter Balls, Easy Candy Recipes
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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.
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