Confection Connection Cake Club

Gum Paste- by Nicholas Lodge

The following recipe will make approximately 2 pounds of gumpaste.

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

 Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle. Turn the mixer on high speed for 10 seconds to break up the egg whites. Reserve 1 cup of the powdered sugar and set aside.  Turn the mixer to the lowest speed and slowly add the remaining sugar.  This will make a soft consistency royal icing. Turn up the speed to setting 3 or 4 for about 2 minutes.  During this time measure off the tylose into a small container.  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.)  Turn the mixer to the slow setting and sprinkle the Tylose 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.) 

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

Edible Glue

Use this edible glue to hold gum paste pieces together.

 Bring one cup of tap water to a rolling boil and remove from the heat. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.  If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve.  Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.

October 2008

No Fail Sugar Cookies

 This recipe is GREAT when using complex cookie cutters. The dough holds it's shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

Shared from Cake Central.com

August 2008

SugarShack's Buttercream Icing- by Sharon Zambito

April 08

Lemon Blossoms

Shared by Breanna Kealey ( Paula Deen's recipe)

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Lemon Ice Box Cake

14 graham crackers, crushed

1/2 cup white sugar

1/2 cup melted butter

1 (12 fluid ounce) can evaporated milk, chilled

1 cup white sugar

2 lemons, juiced

1 (3 ounce) package lemon flavored gelatin

1 cup crushed pineapple, drained

1/2 cup graham cracker crumbs

1/4 cup maraschino cherries, drained and chopped

1. To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.

2. Mix lemon gelatin with 1 cup boiling water and let cool.

3. Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple. 

4. Pour  lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.  

Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

February 2008

Boston Cream Pie Cupcakes

 by Paulette Karras

CUPCAKES
Make batter following  the directions on the back of 1 box of French Vanilla cake mix, using the same number of eggs and oil but substituting buttermilk for the water called for and adding 1 teaspoon of vanilla.  Divide the batter between 24 cupcake liners and bake according to package directions.  Cool.

VANILLA PASTRY CREAM
1 cup milk
1 cup light cream
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 tablespoons cornstarch
4 large egg yolks
4 teaspoons cold butter
1 teaspoon pure vanilla extract
    Bring 1 cup milk, 1/2 cup light cream and 2 tablespoons sugar to boil in a heavy saucepan over medium heat.
    Meanwhile,in a bowl, whisk the remaining 1/2 cup cream, the remaining 1/2 cup sugar, the salt, cornstarch and egg yolks until pale and light, about 1 1/2 minutes.
    Gradually whisk some of the hot milk mixture into the egg yolk mixture to temper the egg yolks.  Scrape the warmed egg yolk mixture into the saucepan and return to medium heat.  Whisking constantly all the while, bring to a boil and boil for 1 minute.  Remove from the heat and whisk in the butter and vanilla. 
    Strain the pastry cream through a fine sieve into a clean bowl.  Press plastic wrap directly on the surface and refrigerate until cold.

CHOCOLATE GLAZE
6 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
3 tablespoons light corn syrup
    Combine the chocolate, butter and corn syrup in a heavy saucepan over low heat.  Stir until melted and smooth.  Cool until thickened enough to adhere to the cake when poured. May need to add 1/2 cup powdered sugar at this point to make it thicker so it won't pour all over the cupcake liners.
CAKE ASSEMBLY
Fill a pastry bag fitted with a round tip, such as #8, with the vanilla pastry cream.  Insert the tip into the top of each cupcake and fill the cupcakes with the cream.  Spoon the chocolate glaze over the top and let the glaze set for 10 minutes or so.

January 2008

 White Almond Sour Cream Cake

1 white cake mix, 1 c. flour, 1 c. sugar, 3/4 tsp. salt, 1 1/3 c. water, 2 T. vegetable oil, 1 tsp. vanilla, 1 tsp. almond extract,   1 c. sour cream, 4 large egg whites 

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes.  Pour into two greased and floured 8” round cake pans, filling each pan a little over half full. Bake in preheated 325° F oven until cake tests done. ( approx 50-55 min).

Variations:  For chocolate cake: use chocolate mix and substitute 3 whole eggs for the egg whites. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 3 whole eggs instead of the whites, stir in 1 T. lemon zest, and use 1 tsp of a good lemon extract in place of the almond. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 3 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.  

 If you don’t care for almond flavoring, omit it and add extra vanilla or substitute with Crθme Bouquet flavoring for a very tasty version of this cake.

This recipe can be doubled and will make enough batter for: 1– 16” round OR 1– 14” round and 1- 6” round  OR  1– 12” round and 1– 10” round  OR 1– 12x18” sheet OR 1– 12” round, 1– 8” round and 1– 6” round OR 2– 9” squares OR 5 dozen cupcakes.

December 2007

Peanut Butter Chocolate Chip Biscotti

 By Breanna Kealey

10 T unsalted butter

2 1/2 c. all purpose flour

2 3/4 teas baking powder

1/2 teas salt

3 large eggs

 1 1/4 c. sugar

2 teas pure vanilla extract

1/2 c. peanut butter

 1 1/4 c. chocolate chunks or chips

350 degree oven. Line two baking pans with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Cook about 5 minutes. Let cool slightly. Whisk dry ingredients in a large bowl. Beat eggs in mixer for 2 minutes. Gradually add sugar while mixing. Slowly add the butter and vanilla until evenly mixed. Add peanut butter until combined.  While mixing slowly, add 1/2 dry ingredients until absorbed. Repeat adding remaining dry ingredients. Fold in chocolate chips.

Divide dough in half and place each portion in the center of pan. Shape dough with wet hands into logs. Bake until set and brown around edges, about 25-30 minutes. Cool for 30 minutes. Lower oven to 325 degrees and transfer logs onto cutting board. Cut crosswise with serrated knife in 1/2 pieces. Place cut side down, bake 8 minutes. Flip over and bake 8 more minutes. Cool on cookie sheet and dip in almond bark.

Black Forest Oatmeal Drops- by Theresa Bunch

Cookies:

1 c. butter

 3/4 c. sugar

1/2 c. brown sugar

 2 eggs

1 1/2 teas vanilla

1 2/3c. all purpose flour

1 teas baking soda

1/4 teas salt

2 c. uncooked old fashioned oats

1 1/2c. real semi sweet chocolate chips

1 c. ( 5oz) dried tart cherries, coarsely chopped

Drizzle:

2 c. powdered sugar

1-2 teas apple juice

2-3 T. water

Heat oven to 350 degrees. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and vanilla: continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Stir in oats, chocolate chips and cherries. Drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool completely. Stir together powdered sugar and apple juice in small bowl. Gradually stir in enough water for desired drizzling consistency. Drizzle over cooled cookies.

 September 2007

Whipped Cream Cake

1 1/2c sifted cake flour

2 teas baking powder

1/4 teas salt

1 c. heavy cream

2 eggs

1 c. sugar

1 teas vanilla extract

Preheat over 375 degrees. Butter two 8” round cake pans, line bottoms with parchment and butter parchment. Set aside. Sift flour, baking powder and salt. Set aside. Whip cream until stiff in a large electric mixer bowl. Add eggs and beat until fluffy. Beat in sugar and vanilla. In two additions, stir in dry ingredients by hand. Divide batter between pans, smoothing to edge of pans. Bake until center springs back when lightly touched, about 20 minutes. Cool in pans on wire rack for 10 minutes. Then invert onto rack, peel off parchment and cool to room temp. Serve plain or fill and frost as desired. 

Real Whipped Cream Frosting - Paulette Karras

1 pint heavy cream ( from Trader Joe’s)

1 tablespoon whipped cream stabilizer ( Christy’s Cake Supplies)

1/2 c. powdered sugar

1 drop vanilla

Mix stabilizer with sugar and set aside. Beat cream in cold bowl until just before it peaks.  Add dry ingredients and vanilla and beat until stiff. Use right away to frost cake.

 August 2007

Cake Mix Extender

1 Cake Mix plus additions
1 cup flour
1 cup white sugar
1 egg
8 oz sour cream or yogurt
1/3 tsp. salt
1 tsp. vanilla
Prepare cake mix as per package directions: in addition to this, add extender ingredients: flour, sugar, 1 egg, sour cream, salt and vanilla. Bake an extra 5-10 minutes. Make each mix individually and then stir them together in a large bowl prior to pouring in the pan.  Bake as per pkg. directions Yields: 3 x 9" cakes.

 July 2007

Orange Creamsicle Cake & Frosting- Shared by Theresa Bunch

Cake-

1 box Duncan Hines orange supreme cake mix

1 sm box orange gelatin

1c. hot water

1c. cold water

Frosting-

8oz cream cheese, softened

1 sm box instant vanilla or cheesecake pudding

1 sm box orange gelatin, dry

1c. milk

1 teaspoon vanilla

1 8oz container Cool Whip ( thawed)

Directions

Cake- Bake cake as directed in 9x13" cake pan. When done, poke holes all over with a fork. Let cool. Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2-3 hours or until throughly chilled.

Frosting- In large bowl, beat cream cheese until creamy. Add dry gelatin, pudding mix, milk and vanilla. Beat well. Fold in Cool Whip. Spread on cake and refrigerate.

June 2007

Lemon Cream - submitted by Paulette Karras from cookbook, "Baking" by Dorie Greenspan

1 cup sugar
Grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into
tablespoon-sized pieces, at room temperature

Have an instant-read thermometer, a strainer and a blender at hand. 
Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large heatproof bowl.  Rub them together
between your fingers until the sugar is moist, grainy and very aromatic. 
Whisk in the eggs, then the lemon juice.

Set the bowl over the pan of simmering water and start stirring with a
whisk as soon as the mixture feels tepid to the touch.  Cook until it
reaches 180 degrees F, whisking constantly.  It will start out light and
foamy, then the bubbles will get bigger, and then, as the cream is
getting close to 180 degrees it will start to thicken and the whisk will
leave tracks.  This means the cream is almost ready.  Don't stop whisking
and don't stop checking the temperature.  It can take as long as 10
minutes.

As soon as it reaches 180 degrees, remove the cream from the heat and
strain it into the blender.  Discard the zest.  Let the cream stand at
room temperature, stirring occasionally, until it cools to 140 degrees,
about 10 minutes.

Turn the blender to high and, while running, add the butter about 5
pieces at a time.  Scrape down the sides of the container as needed.  Once
the butter is all in, keep the blender running for another 3 minutes. 
If the machine gets a bit too hot, work in 1-minute intervals, giving
the blender a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against
the surface to create an airtight seal and chill the cream for at least
4 hours, or overnight.  Stir it a couple of times with a whisk before
using. It can be refrigerated up to 4 days, or frozen for up to 2 months. 
Thaw overnight in the refrigerator.