Saturday, October 22, 2011




1/2 cup solid high ratio shortening

1/2 cup butter or margarine, softened

1 tablespoon of meringue powder

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vainilla extract

4 cups sifted confectioners' sugar (approx. 1 lb.)

3-4 tablespoons milk


(Stiff consistency)

Cream shortening and butter with electric mixer. Add cocoa and vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl. Don't mix in high and don't over beat. If you have a Kitchen Aid Mixer, use the white attachment.

Keep bowl covered or with a damp cloth until ready to use. This icing can be stored 2 weeks in the refrigerator. Re-whip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Butter-cream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Butter-cream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

YIELD: Makes about 3 cups.

Marshmallow Fondant

Marshmallow Fondant


  • 15 oz. mini marshmallows
  • 2 Tblsp water
  • 1/2 tsp salt
  • 2 tsp lemon juice (fresh or bottled)
  • 2 tsp light corn syrup (helps w/ pliability)
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 lbs (approx 7 C) confectioner's sugar, sifted
  • 1/2 C Crisco or vegetable shortening


Grease microwave proof bowl w/ Crisco.
grease wooden or heat proof spoon. Pour
marshmallows and water into bowl. Microwave
for approximately 2 minutes stopping and
stirring at 40 second intervals. Mixture should
be soupy.

Take out of microwave and immediately add
corn syrup, lemon juice, salt and extracts.
Stir well. Sift confectioner's sugar into mixture,
one cup at a time. After approximately
5 cups, grease your hands well with Crisco and
knead the mixture in the bowl. Add the sixth
cup and continue to knead. Now grease your
work surface well and turn mixture out of
bowl onto counter. Sift remaining sugar,
regrease hands, and knead well. If mixture
seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco
on outside. Double wrap in cling wrap and
insert into ziplock bag. Press air out of bag
and seal. Allow to rest overnight, but, can
be used after sitting for a few hours.

Gum-paste recipe


The following recipe will make approximately 2 pounds of gum-paste.


4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons
4 - Teaspoons shortening (Crisco)


1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed and slowly add the remaining sugar.

This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about 2 minutes

using this time measure off the into a small container.

6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of
powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.


  • Gum-paste is meant for delicate details. Not to cover a cake.
  • Gum-paste is great for making sugar flowers
  • Use X-Large eggs. If you use smaller eggs you might need to add one more egg-white
  • If the mixture is too stiff at the royal icing stage add another egg-white
  • You can save more than 1 cup of sugar and add manually at the end what's needed.
  • Make sure you use 12 teaspoons can be use with fondant to make it stronger and elastic too.
  • Don't leave the gum-paste without covering, it will dry hard
  • Cover gum-paste in plastic all the time
  • When not in use, save in the refrigerator. I put it in a Ziploc bag too or extra protection
  • gum-paste will last 6 months in the refrigerator

Make sure that at the royal Icing Stage your icing is soft. If your

machine is struggling or your mix looks stiff add another egg-white.

2. Instead of saving one cup of sugar at the end save maybe 1 1/2 cup

of sugar for kneading. Keep in mind you might not need it all.


1lb confectioner's sugar, less ½c
2 egg whites
3tsp vegetable shortening
6tsp tylose
** an edible thickening agent, available at cake shops or online

Lightly beat the egg whites with an electric or stand mixer. Add the powdered sugar and beat for 5 minutes on medium speed. Add the shortening and mix for another 15 seconds. Add the tylose and beat for a few seconds. The mixture will thicken rapidly, so be careful not to burn out the mixer's motor.

Store gum paste in a plastic bag, and sealed inside an airtight container. Refrigerate and let rest overnight. The dough will last several weeks if refrigerated when not in use and can be frozen for a longer shelf life.

Adapted from a recipe by sugar art guru Nicholas Lodge. His site,, sells many of the needed supplies.





This is a great tasting buttercream. It crust well and

it smooths like the regular Crusting buttercream.


1/2 cup of shortening

1/2 cup (one stick) unsalted butter @ room temp

1 8oz bar cream cheese @ room temp

1 tblsp white vanilla extract

2 lbs sifted powder sugar

1/2 tsp salt


Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!

*If too stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!



This is the best white cake!!


2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract


Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

***One recipe makes: one 14" round + one 6" round

or one 16" round

or one 12" round + one 10" round

or one 12x18" sheet cake

or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds

or two 6" rounds + 6 cupcakes