Lemon Curd Filling

Lemon Curd Filling

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 large egg yolks, lightly beaten

2 T butter

1 T grated lemon zest

4 tablespoons fresh lemon juice

Combine sugar and cornstarch in a saucepan over medium heat.  Pour in water.  Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).  Boil, stirring, for 1 minute more..  Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined.  Continue stirring, while turning the egg mixture into the saucepan.  Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min).  Remove from heat and stir in the butter, lemon juice, and lemon zest.– Cool.

Now it’s ready!  This is such a delicious filling!  Use it alone, or pair it with a whipped cream filling between your white, yellow, or coconut layers.

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Sweetened Whipped Cream Filling

Sweetened Whipped Cream Filling

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2 t vanilla

Freeze your mixing bowl and beaters for a few minutes while you get everything ready.  Pour the whipping cream into the mixer on high speed until cream begins to thicken (approx 1 1/2 minutes).  Stop the mixer and add the sugar and vanilla.  Beat on high speed until stiff peaks form.

You’ll want to use this as a filling rather than a frosting for stability reasons.  I love this as a filling, paired with lemon curd in between layers of white cake.  For chocolate cakes, I like to stir in crushed oreos for an oreo whipped cream filling.   You will need to refrigerate, and don’t forget to pipe a buttercream dam!  Enjoy!

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Pineapple and Cream filling

Pineapple & Cream filling

1 small box vanilla pudding

2 c. whipping cream (not a whipped topping such as Cool Whip)

1 (15.25 oz.) can crushed pineapple, DRAINED.   I did not need the whole can.

Stir together the pudding mix and whipping cream.  You are using the whipping cream to make the pudding, rathen than milk.  The mixture will become very thick.  You can whisk by hand, or with handheld mixer.  Fold in crushed, drained, pineapple until it is a spreadable consistency.

This is a wonderful filling in white and yellow cakes!  If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding.  Cakes with this filling will need to be refrigerated.

*Don’t forget to make a buttercream dam with this cake!

Chocolate Mousse Filling

FILLING

Easy Chocolate Mousse Filling



1 small box instant chocolate pudding (3.9 oz)
2 c. heavy cream or whipping cream.

Combine the pudding mix and heavy cream in a mixing bowl.  I prefer to mix with a hand held mixer, but a whisk is just fine too.  If using a mixer, start on low speed until well combined.  Then, switch to high speed and whip the pudding until thick and fluffy.  If mousse is too thick, mix in a little bit of heavy cream or milk to reach desired consistency.

If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.  Refrigerate until ready to use.

I love this as a filling for my chocolate cakes!

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Fluffy Vanilla Buttercream

Fluffy Vanilla Buttercream

(this is a crusting buttercream)

This is a lighter texture of frosting than the all-butter buttercream version.  I love the way that it crusts. 

 

2 lbs. powdered sugar 910 g

1/2 cup (1 stick)   (113 g ) butter softened (soften on countertop rather than microwave for best results)

1 1/2 cups solid vegetable shortening   286 g. or 10 oz. by weight

2 Tbsp. clear vanilla extracts 24 g

1/4 tsp. lemon or almond extracts 1 g

1/4 cup milk (57 g) any milk is fine but I like milk with higher fat content.  You could substitute water too (See below)

Pinch of salt to cut the sweetness (we use popcorn salt because of its fine grain…..you could dissolve your salt in the liquid before adding if you like)

Cream butter, shortening and extracts until creamy and smooth.  Add powdered sugar and milk.  Mix thoroughly on medium speed for approximately 8 min. until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process.

***If I use Sweeten (a high ratio shortening) I decrease the shortening amount to 1 1/4 cups (137 g.) and increase the milk to 1/4 cup plus 2 to 3 Tablespoons milk

***I used to always use water for this recipe, but I switched to milk for flavor &  also because when you use a higher fat milk for your liquid, the buttercream still has a nice crust to it, but it doesn’t crust quite so quickly or so hard as if you use water.

**Makes about 12 cups of frosting– you can half it, or freeze the leftovers if you don’t need this much! (One cup of frosting frosts about 12 cupcakes.)

Note: It works great with the Viva and Roller methods of smoothing.  The shortening makes it more resistant to heat, but if we’re talking “pool party in Summer (August)”-  conditions, you may want to substitute all of the butter for shortening!

CREATIVIDADES LATINAS BASIC CAKE DECO-CLASS

Fudge recipe's

Fudge Frosting

1 cup heavy whipping cream

2 tablespoons sugar

2 tablespoons light corn syrup

16 squares (1 once each) semisweet chocolate

¼ cup butter, cubed.

For frosting combine cream, sugar and corn in a saucepan.

Bring to a full boil over medium heat, stirring constantly.

Remove from heat; stir in chocolate and butter until melted. Transfer to a bowl. Refrigerate until spreadable, stirring occasionally

**Fudge Frosting

2x 1 oz. squares plain chocolate

2 cups confectioners' sugar, sifted

4 tbsp. butter

3 tbsp. milk or light cream

1 tsp. vanilla extract

1. Break the chocolate into small pieces. Put the chocolate, confectioners' sugar, butter, milk and vanilla extract in a heavy-based saucepan.

2. Stir over a very low heat until the chocolate and butter melt. Remove from the heat and stir until evenly blended.

3. Beat the icing frequently as it cools until it thickens sufficiently to use for spreading or piping. Use immediately and work quickly once it has reached the right consistency.

This recipe was really yummy and so much better than store bought frosting! I give it 3 stars for being tasty, easy, and inexpensive. But it is not healthy, no matter how much I want to believe that it is! It did take some time to make because of how long you had to stir it for, but other than that, I don't really have any complaints. And it makes the cupcakes taste so much better.

Instant Fudge Frosting

6 ounces unsweetened chocolate, melted and cooled

4 1/2 cups confectioners’ sugar (no need to sift)

3 sticks (12 ounces) unsalted butter, at room temperature

6 tablespoons half-and-half or whole milk

1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, and then process until the frosting is smooth.

 Fudge

Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations with other flavourings added are possible.

The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie (1692-1733). The term "fudge" is often used in the United Kingdom for a softer variant of the tablet recipe.
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe, and in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.^[1]
Word of this popular confection spread to other women's colleges. For example, Wellesley and Smith have their own versions of a fudge recipe dating from the late 19th or early 20th century.^[2]
http://en.wikipedia.org/wiki/Fudge

Chocolate Buttrcream & Fudge Frosting Classic Recipe

FROSTING & GLASES

Classic Chocolate Buttercream



Classic Vanilla Buttercream

CREATIVIDADES LATINAS BASIC CAKE DECO-CLASS

Classic Vanilla Buttercream

2 sticks unsalted butter – 226 grams

8 cups  ( 2 lb.) powdered sugar (no need to sift)

2 tsp. vanilla (use clear imitation if you like a whiter frosting)

1/3 c. milk -86 grams

pinch of salt if you’d like to cut the sweetness

Cream the softened butter until smooth.  Blend in the vanilla.  Add half of the powdered sugar and most of the milk.  Beat at medium speed until the powdered sugar is incorporated.  Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally.  The texture will become very smooth.

This recipe can be doubled or halved.

Can be frozen in air tight container for at  least three months .  

This is a crusting recipe,  which works well with the Roller and  Paper towel smoothing methods.  However, humidity may make it less likely to crust, in which case you can use the hot knife method for smoothing.

Yields approximately 8-9 cups of frosting.

Note that this is an “all-butter” recipe.  The flavor is wonderful, but it does not do well in extremely hot conditions.  The butter in the recipe causes the icing to become very soft in hot conditions.  For a more “heat-friendly” recipe, see the “Fluffy Vanilla Buttercream” recipe, which contains shortening.

Also, due to the butter in the recipe, the frosting becomes firm in the refrigerator.  It will soften again as it warms to room temperature.

Cream Cheese Frosting

Cream Cheese Frosting

I love to use this as a filling in chocolate cakes, as well as cakes that have been glazed with strawberry.  It’s a little soft to be used as an outer frosting for your cake, but if you add more powdered sugar, or mix it with vanilla buttercream, you can make it work.  Delicious!

1 8oz package cream cheese, softened

1 stick butter at room temp – 113 grams

4 cups confectioner’s sugar, unsifted is fine

1 tsp vanilla

Mix the butter, cream cheese and vanilla at medium speed.  Add confectioner’s sugar.  Blend until smooth.  Sometimes the consistency varies a little with the weather…add a little more sugar if you need to.

Double Batch-

Two 8 oz packages cream cheese

11/2 sticks butter, softened

8c. confectioner’s sugar

2 tsp vanilla

Blend as above.

Cream Cheese Frosting
Perfect in Carrot cake

CREATIVIDADES LATINAS BASIC CAKE DECO-CLASS

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Vanilla Gaze

CREATIVIDADES LATINAS BASIC CAKE DECO-CLASS

FROSTING & GLASES

 Vanilla Glaze

1 cup confectioner’s sugar, sifted

2T milk

1tsp vanilla extract (use clear imitation vanilla if you need a true white glaze)

This makes a glaze with a thin consistency.

This glaze is a bit on the sheer side.  If you want a more opaque look, you have a few options– you can double dip your cupcakes into the glaze, frost a thin coat of buttercream beneath the glaze, or you can follow the thicker, spreadable variation below….

If you prefer a thicker, frosting-like consistency, try this variation….

1 cup confectioner’s sugar, sifted

1Tablespoon, plus 1 tsp milk

1 tsp vanilla extract

NOTE:

*   I use a little spatula to spread the glaze, rather than dipping the cupcake.

**
 thinner consistency glazes–I usually do not level my cupcakes when glazing -(but if you do, you’ll want to make sure that you frost over any holes that you have in your cupcake with buttercream before dipping).  If you do not do this, your glaze will seep down into your cupcake–and the hole will return.

***Also, always cover your bowls of glaze with a damp paper towel when not in use to prevent the sugar from crusting over or crystallizing.