Basic Sugar Cookies RECIPE

Basic Sugar Cookies

1 3/4 stick butter (200g)

@ Room temperature1 cup + 2 T sugar (200g)

1 egg, lightly beaten

3 cups flour (400g)

Cream the butter with the sugar.

Beat in the egg until combined.

Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.

Once chilled, take out the dough and knead slightly.

Roll out dough to a 1/4 inch thickness.

I take a fourth of the dough and place it between 2 large sheets of plastic wrap.

To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.

Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.

Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.

Preheat the oven to 350°F.

Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.

Cool the cookies on a wire rack.

**SEE :Sugar Cookie Icing

Sugar Cookie Icing

Sugar Cookie Icing


1 cup powdered sugar

2 teaspoons milk

2 teaspoons light corn syrup assorted

food coloring

1/4 teaspoon almond extract



NOTE: Other extract flavors can be used in place of almond extract if desired, i.e. orange, mint, lemon...Mix the powdered sugar and milk until no longer lumpy. Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can't be spread, but not too think that it flows over the sides of the cookie).Separate the white icing into different bowls and add the different food colors to each bowl. Be sure to keep the other bowls covered when not in use or else the icing will begin to dry out.

How To Make Marshmallow Fondant

Lear to Make this in Creatividades Latinas
Cake Deco Class
Saturday at 3PM

Decorating Cupcakes: #3 Sunflower and Ladybug

Cupcake Class in Creatividades Latinas
at Brand Store in San Fernando
Call at 818-399-7708

Decorating Cupcakes: #6 "Chrysanthemum Flower"

Spring Is in Creatividades LAtinas

Cupcakes Class

Registration at 818-399-7708

Decorating Cupcakes: #4 Monarch Butterfly

Visit Creatividades Latinas
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Buttercream icing recipe

Buttercream icing recipe
Ingredients
3 cups icing sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 or 2 tablespoons milk

Directions
Mix together on low speed icing sugar, butter and vanilla for about 30 seconds.
Add milk gradually until consistency is smooth and spreadable.
Mix on medium-high speed to create a consistency and to eliminate lumps.

Chocolate Buttercream frosting recipe

Chocolate Buttercream frosting recipe

Ingredients
3 cups icing sugar
1/3 cup butter or margarine, softened
2 teaspoons vanilla
3 ounces unsweetened baking chocolate
3 or 4 tablespoons milk

Directions
In a medium bowl on low speed, mix icing sugar and butter.
Melt chocolate in small saucepan on low heat and let cool.
Stir chocolate and vanilla into sugar mixture.
Gradually mix in milk until it is smooth and spreadable.
Add more milk or sugar to reach desired consistency.

Fondant Icing recipe

Fondant Icing recipe

Ingredients
1 tablespoon unflavored gelatin
1/4 cup cold water
1 teaspoon almond extract
1/2 cup light corn syrup
1 tablespoon glycerin
7 cups icing sugar, sifted
1/2 teaspoon shortening

Directions
In a medium bowl, pour gelatin in cold water and let stand for 2 minutes to soften.
Microwave gelatin mixture for 30 seconds on High, or until dissolved.
Add almond extract.
Pour corn syrup and glycerin into gelatin mixture and stir until smooth. **if mixture is not turning smooth, microwave it for an additional 15 to 20 seconds on high and stir again**
In a large bowl, sift 3/4 of icing sugar and make a hole to pour liquid mixture into it.
Stir with a wooden spoon until mixture becomes sticky.
Sift and sprinkle some icing sugar onto your work surface and add as much of the remaining sugar as the mixture will take.
Knead so that fondant is smooth and flexible.
Lather hands in shortening and knead it into fondant
Wrap fondant in plastic wrap and place it in a tightly sealed container until ready to use.

Marshmallow Fondant icing recipe

Marshmallow Fondant icing recipeIngredients1 package miniature marshmallows (200 gr.)
2 tablespoons water
2 cups sifted icing sugar (give or take) (350 gr.)
1 teaspoon vanilla
Shortening (for greasing)

DirectionsIn a large plastic or glass bowl, grease sides and bottom with shortening and add package of marshmallows.
Sprinkle water over top of marshmallows.
Put bowl in microwave for 30 second increments, stirring marshmallows after each increment until melted.
Stir in 1 cup sifted icing sugar with greased spatula.
Have a moderate layer of sifted icing sugar laid out on a clean flat surface.
Pour marshmallow onto icing sugar and again add 1 cup sifted icing sugar.
Grease your hands with shortening then powder them with icing sugar.
Knead marshmallow until icing sugar is completely mixed in and consistency is close to rolling.
This will take about 10-15 minutes and because it is warm it will still be very soft.
Cover in plastic wrap and put into fridge for about an hour.
Once cooled, to make fondant ready to roll let it come to room temperature again or put it back in the microwave uncovered for about 15 seconds or so
You will have to knead fondant again before rolling. If you want to add colour, use the gel colours and add a little bit at a time to get the shade you prefer, knead until colour is completely solid throughout the fondant.

Cream Cheese frosting recipe

Cream Cheese frosting recipe
Ingredients
1/4 cup butter
1 package cream cheese (softened)
1 teaspoon vanilla
2 to 3 teaspoons milk
Directions
Combine all ingredients and beat until mixture is smooth and creamy.
Frost cake once the cake has cooled

Royal Icing recipe

Royal Icing recipe
Ingredients
2 egg whites
2 teaspoons lemon juice
3 cups sifted icing sugar

Directions
In a large bowl, mix together the egg whites and lemon juice.
Add icing sugar and mix on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.
Cover with plastic wrap when not in use.

Vanilla glaze recipe

Vanilla glaze recipe
Ingredients
1/3 cup butter or margarine
2 cups icing sugar
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water

Directions
In a small saucepan on low heat, melt butter and remove from heat.
Stir in icing sugar and vanilla.
Gradually stir in hot water until consistency is smooth thick syrup.

Chocolate glaze recipe

Chocolate glaze recipe
Ingredients
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine, softened
2 tablespoons corn syrup
1 or 2 teaspoons hot water

Directions
In a small saucepan on low heat, melt chocolate chips, butter and corn syrup. Stir frequently.
Gradually stir in hot water until consistency is a thick syrup.