Icing

On Father's Day I'll wander down memory lane and I'll smile knowing my dad, at 90 years of age, is doing likewise. With many miles between us, I'm seldom with Dad on Father's Day and this year will be no different. Sure, we'll have a cheerful chat on the phone and he will thank me for his card and gift. Nonetheless, we won't feel cheated by the status of a calendar-for we have oodles of memories

Chocolate Fudge Icing Servings: 6 Ingredients: 1 c  Minus 1 TBSP rich milk Remove from heat and stir in -until dissolved: 2 c  Sugar 1/8 ts Salt 2 oz Grated chocolate This icing recipe is a candy recipe with milk added to make it intofrosting. (...)

I was incredibly pleased with the traditional yet delicious taste and crisp texture of these cookies. I loved eating them plain perhaps even more than I liked them iced, which is a true testament to the quality of the cookie. Most of all, I loved making them. I made up a batch of these traditional treats with a very good friend of mine, and they helped me remember that a nostalgic holiday task,

FlavorTraditionally, wedding cakes came in two basic flavors: white and yellow. Occasionally, the adventuresome bride would go wild and ask for a chocolate cake.Those days are long gone. Today, most bakeries offer a wide variety of delectable flavors. And brides are taking advantage of those choices, often requesting more than one flavor within their wedding cake."They're interested in letting the

Icing sugar cake decoration, originally uploaded by jcar20.

This time around the The Cake Slice (rs) voted for a sweet potato based cake. It was the perfect cake to bake right before Thanksgiving.The cake called for sweet potatoes, cinnamon, cloves, and vanilla. At first, I was a little worried that the sweet potatoes would over power the cake, but not so. The cake had a very light "carrot cake" taste to it.The orange cream cheese filling was not as "ora

When Queen Marie Antoinette of France declared "Let them eat cake!" she obviously had batter on the brain. You'll understand why when you see these creations from UK-fashion-student-turned-Canadian-cake-designer, Maryam of Icing Dreams. Her astounding works of art are a true labor of love, and should be feasted on by the eyes -- not the fork (although they are all 100% edible). Her uncanny abil

Preparation Time: 25 Mins Ingredients: 9 Ounces Semi Sweet Baking Chocolate 1 Cup Heavy Cream 1 Tsp Vanilla Essence Method: Place the chocolate into medium bowl. Heat the cream in small sauce pan over medium heat. Bring just to boil, watching very carefully, because if it boils for long it will boil out of the pot. When the cream has come to boil, pour over chocolate chopped chocolate and whisk

This month's basic skill is fundamental to a beautiful decorated cake - a properly iced foundation! If you are a true beginner, this will get you off to a great start without any bad habits. More advanced people might enjoy a refresher, or want to refine their technique for a truly polished look.Francie Snodgrass of Virginia has been decorating cakes for 25 years, beginning with her second child's

Whether you call it Fudge Icing or Fudge Frosting this is an excellent recipe if you are looking for a warm icing to pour over a cake. I like that it uses unsweetened chocolate baking bars. As a child this is something our household never had on hand. We only used cocoa. Cocoa is awesome too, but I prefer to use baking chocolate bars for many recipes because the flavor and mixing qualities are

Isn't it crazy that we are constantly on a quest for the perfect frosting/icing recipe? And that you can use the same ingredients in so many different recipes and yet they turn out different? I currently have a 'favorite' white frosting recipe that I adapted from a cream horn filling recipe, but I also keep a few others up my sleeve to use once in a while. This one is great because it's white.

It’s been a really fun week starting this blog – but I have to tell you, I’m exhausted. It was my original intention to sit down every night and spend 20 minutes on a paragraph or two about thoughts I had that day. But due to some strong OCD tendencies, I find it very difficult to just whip something up. Do you know that the two longest posts I wrote were the ones that I expected to be quick

We eat with our eyes – that how the common saying goes. Once you have baked a cake at home and if it is a special occasion like you child’s birthday or even your birthday, it would be fun to decorate it. Decorating need not always be elaborate. If you double the recipe in the last post and bake it in a Bundt Pan and dust it lightly with cocoa or confectioner’s sugar, topping with fresh berr

I've always been a fan of Coconut Macaroons or Coconut Cookies, and it was finally time to start the oven and bake some cookies over the weekend. Starting with the simpler of the two, I opted for Coconut Cookies, which are similar to the macaroons, except that they are a lot more easier to make! Just to add some glamour, I decided to add a simple vanilla icing on the top. The cookies came out grea

I told you the other day that I was working on a drawing, right? Well there it is.Wednesday night my behind was so sore after teaching two classes. That, plus a really slow night at my other job, inspired me to draw this.In case you care, I started it in pen at work (purple pen, my old standby) and scanned it into the computer and finished it in Adobe Photoshop.But that has nothing to do with Zumb

I told you the other day that I was working on a drawing, right? Well there it is.Wednesday night my behind was so sore after teaching two classes. That, plus a really slow night at my other job, inspired me to draw this.In case you care, I started it in pen at work (purple pen, my old standby) and scanned it into the computer and finished it in Adobe Photoshop.But that has nothing to do with Zumb

Just another "I should have been writing my paper, but instead I baked" mistakes: dark chocolate cupcake with wattle seed icing. Anyone got a spare two thousand words? The old dissertation is looking a bit skinny at the moment, and after six straight months working on one paper, I have to be honest--I have nothing left to say. I'm spent. Over it. Done. And yet it is still here, demanding words from me that I don't have like a nagging housewife. I am married to my freaking dissertation...and I think it is time to start seeing other papers. Read more! »

Just another "I should have been writing my paper, but instead I baked" mistakes: dark chocolate cupcake with wattle seed icing. Anyone got a spare two thousand words? The old dissertation is looking a bit skinny at the moment, and after six straight months working on one paper, I have to be honest--I have nothing left to say. I'm spent. Over it. Done. And yet it is still here, demanding w

This site wouldn't be complete without giving you our easy and delicious icing recipes.In describing how to decorate the cakes on this site, we have often referred to the type of icing used. Here you will find the recipes to make those different types of icings.It is important that when you are decorating your cake, that your icing is the right consistency to give you the best results. However, you also want the icing to taste great. The recipes in this section will give you just that…great decorating results plus great taste!So try one of these icings for your next cake:Buttercream IcingThis icing provides the best consistency for decorating.Whipped Cream IcingYou will love the taste of this icing, but due to its consisteny, it is best used to decorate simple sheet cakes.Peanut Butter I

Royal Icing - Insider Expert Tips To Improve Your Cake Decorating By Peter Lock The title ‘royal’ was given to royal icing after being used on Queen Victoria’s wedding cake in 1840. Francatelli, the Queen’s famous French chef, published a book in l864 in which he describes how to ice a wedding cake with a mixture [...]

The feathered fan is the quintessential lingerie accessory, and there are so many words to describe it. It's seductive, sensual, playful, and expressive. In truth, it's all of that and more.Fans have been around for centuries, and with Dita von Tesse leading the revival of burlesque, having one in your boudoir has never been more fun! There are multiple options with it, from doing a stripe tease, to fan dancing, to using a blindfold and caressing your lucky love. The soft, delicate feathers can only enhance an already intimate situation, making it more erotic.Fans come in a variety of sizes, colors, and feathers. Alison Rubke, co-owner of Faire Frou Frou, says that the fans fly out of her store. Some of the more exquisite and one-of-a-kind ones can sell for a couple hundred to thousands of

My favorite use of oranges so far -- a rich and moist orange cake drizzled with a sweet orange icing. It was the perfect end to our dinner party last night. The cake is something I've been thinking about all week. I've never had an orange cake before and have been fantasizing about what it would taste like. I adapted it from the leftover candy cake recipe I made recently. The cake had a

1 pkg. prepared pudding mix1 c. milk1 c. butter or margarine1 c. sugar1/2 tsp. vanilla extractCombine pudding mix and milk. Cook over low heat, stirring constantly, until thickened. Cool. Combine butter and sugar. Beat until light and fluffy. Add cooled pudding, gradually and vanilla. Beat until mixture is creamy and spread on cake. Yield: enough for 2 (9") layers.

With as many cookies that are going to be made this weekend I figured I should just put a couple icing recipes up here... they are really so forgiving you can add/delete without too much worry. Here is a good basis to start from. 1 c powdered sugar 3 tsp heavy cream 1 tsp white Karo syrup 1/2 tsp vanilla extract If you don't have cream, substitute half and half. If you don't have either

this miiight be my last post for a while. ill be in alaska, california and every state inbetween starting friday night until mid-january. take care and i hope everyone has wonderful holidays! :)

Icing Up Originally uploaded by Tokenhippygirl

"Cooking is an art, but you eat it too.”Marcella Hazan Oooops!! Guess what? Forgot to post the before and after pictures of the 'Iced Sugar Cookies'. I love the way they look both ways....& these photographs are 2 of my favourites!Here are the cookies in my previous post before they were iced. They look quite pretty just like this as well, and taste great too!And now...the cookies post icing! These are my signature cookies. A beautiful splash of colour to cheer up even the weariest soul! The excitement that they give kids is to be seen to be believed. Pure euphoria!!

Hi, I have an Admiral side by side refrigerator model # asd2120drw ser.#11652505yk.Every 3 weeks I have to remove a thick sheet of ice from the bottom of freezer so bottom drawer can open.Please let me know the most likley cause of this problem or...

Hi,I have an Admiral Side by side refrigerator Model #ASD2120DRW and ser.# 11652505YK.The bottom of the freezer is icing with a thick sheet of ice every few weeks.Please let me know what part I most likley need or how I can troubleshoot this problem....

RECIPE INGREDIENTS3 c. flour, sifted2 c. sugar6 tbsp. cocoa2 tsp. soda1 tsp. salt2/3 c. oil2 tbsp. vinegar2 tsp. vanilla2 c. cold water Mix well and bake at 350 degrees for 45 minutes.--ICING:--1 c. milk2 tbsp. flourCook and let cool. 1/2 c. granulated sugar1/2 c. Crisco1/4 lb. butter1 tsp. vanillaRECIPE METHODBeat on high speed. Add flour and milk and beat until creamy.

Recipe ingredients: 150 grams chocolate 2/3 cup whipped cream 1/2 cup rum Melt chocolate in steam or in low temperature and remove it from the heat. Stir melt chocolate to cool it. Pour whipped cream and rum in it and mix it all together. You can use cake icing with rum and chocolate like ice cream topping. Click here to [...]

Recipe ingredients: 1/2 cup strong black coffee 1/4 cup sugar 1/4 cup shredded chocolate 2 tablespoons chocolate liqueur In low temperature get warm coffee. Pour sugar and chocolate in it and when it begins to boil, pour liqueur also. Mix it all up and remove it from the heat. You can use cake icing with coffee and chocolate [...]

I have got a recipe of a cake, a delicious chocolate cake. The glaze is called "Kokostosca" (Coconut Tosca) in Swedish. No almonds.INGREDIENTS:* 4 eggs* 5 dl sugar* 2 dl butter, melted* 5-8 tablespoons cacao powder, sifted* 2 ml salt* 2 teaspoons vanilla sugar* 3 dl regular finely milled wheat flourICING:* 1 bag coco flakes, 200 grams* 2 dl sugar* 1 dl golden syrup* 1 ½ dl whipping cream* 90 grams butterMETHOD:1. Preheat oven to 200 degrees C.2. Line an oven pan, 25x35 cm, with a buttered parchment paper.3. Beat eggs and sugar.4. Whip in butter, a little at a time, cacao powder, vanilla sugar and salt.5. Stir in flour.6. Bake the cake for 10-15 minutes.7. In the meantime, combine all icing ingredients, cook for 5 minutes.8. Spread the icing evenly on the cake.9. Bake for another 10 minutes.Allow to cool and cut the cake into bars or squares.Toscakaka (Tosca cake). A soft sponge cake covered in a golden almondy caramel. I am not sure, why cookies and cakes with a special type of icing,

Well I had a superb day to finish the month with, completely over the moon. I had set out all my lays for the day by lunchtime and left them for my Dad to do as I was going dune bashing with my girlfriend and her friend, a lot of fun and a must for anyone visiting a desert country. It was also nice to have a day off without worrying about the racing, it's nice to have a break sometimes I guess. I think it will be very important come this summer too especially with 4/5 meetings a day.I came home to see a lovely profit of 13 points, another day without any winners, on a run of 29 lays without a win at present, nice whilst it lasts. So with today's 13 points it made the total for February to 109 points. Far better than I could of imagined and I'm honestly chuffed to bits with it. Hopefully I can look back on this month as the key month in my very early new career. My research paid off by finding an interesting trend regarding trainers and it's made a massive difference, I'll find out

Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by bendychick, 10/13/08Apple Cookies with Caramel IcingIngredients (use vegan versions):    Apple Cookies:    1/2 cup vegan margarine (I use Earth Balance)    1 cup brown sugar    1/4 cup silken tofu    1/4 cup soy milk    1 ...