Kitchen Tip: Multi-Swirled Frosting. Cakes and Cupcakes, Kitchen Tips & Tricks | 87 comments After I posted the Lemon Coconut Cupcakes that I made for Logan’s birthday so many of you asked: How did you make the two-toned color icing for those cupcakes?
The two tone technique for decorating cupcakes is really a lot easier than you might think and it is so fun. Besides looking pretty, you can flavor the frosting differently to add so much flavor to the recipe. Think cream cheese and blueberry buttercream. Or Lemon and Vanilla buttercream. So I put together a quick kitchen tip to show you how. Kitchen Tip: How to Pipe with Two or More Frosting Types 1. 2. You will not add a tip to any of these bags. 3. 4. 5. Twist the top of the fourth bag so nothing escapes and pipe as usual.I usually do a couple of test pipes on a napkin or a cupcake I don’t care about until all three frostings are evenly coming out and any air has passed. Any questions? I can’t wait to share the new cupcake recipe with you! About the Author: Icings Recipes at Bake Decorate Celebrate! - StumbleUpon.
Baking Basics: How to make homemade pudding. Homemade Caramel, My Failproof Recipe. If you’re new here, welcome!
I’m AmberLee, and Giverslog is my place to share recipes, gift ideas, pretty wrapping ideas, and whatever else is on my mind. I also own an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment! Once you go homemade, you never go back. I love the process of making homemade caramel. Following is my fail proof recipe. Homemade Caramel (or caramel dip) Yield: about 60 caramels Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that) Ingredients: 1 cup butter, unsalted 1 cup light corn syrup (11.5 oz) 1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time) 2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown 1 tsp. vanilla (Note: if you try any substitute ingredients, I’d love to hear how it goes!
Method: And, for handy reference, here is the candy temperature list: Mocha Hot Fudge Sauce. I figured it out!
I finally figured out the answer to all of those desert island questions! You know… if you were stranded on a desert island blah blah blah… It turns out the answer is always always always hot fudge. Watch. I’m sure you’ll agree. Q: If you were trapped on a desert island, what one food would you want with you? A: Hot fudge (and vanilla ice cream) for eternity. Q: If you were trapped on a desert island and had one book with you, what would it be? A: Gone with the Wind… covered in hot fudge. Q: If you were trapped on a dessert island would you prefer waterproof matches or a broken down sail boat? A: Um… hot fudge? Q: Desert island roommate: George Clooney or Gerard Butler? A: This is a trick question… obviously. See? I’m pretty sure that hot fudge is one of life’s little miracles.
Mocha Hot Fudge Sauce makes about 2 cups adapted from The Gourmet Cookbook Print this Recipe! 1/4 cup unsweetened Dutch-processed cocoa powder 1/3 cup packed dark brown sugar 1/2 cup light corn syrup.