Tutorial: How to Swirl Colored Icing for Cupcakes

I don’t know if the universe has it out for me or what, but I swear to you all, the second I start making a conscious effort to eat healthy, I’m suddenly inspired to make all sorts of naughty treats. And not just inspired, like, “Oh, I really, really, really want to make some caramel corn,” but my brain suddenly starts putting together evil ideas for things I’ve never even made. I guess deprivation is great for inspiration, right? I’m posting my scandalous little treat on Friday, but for today, I want to share a really cool tutorial. I kind of thought I was a genius until I told Sara what I was posting and she told me that she already has a tutorial all photographed. Not only is this super impressive (my 6-year-old told me that he thought the way my cupcakes were “designed” was awesome), but it’s a fun and easy way to implement different colors when you’re decorating cupcakes. After you’ve filled your bags, flatten them out and stack them on top of each other…

Gelatin Gems Tutorial on Cake Central on Cakecentral Posted by athenarose I came up with this last summer after struggling to try and find a way to fill small candy gem molds with isomalt. Its fast, cheap and easy when you need a quick gem and dont fill like working with hot sugar. candy gem moldsfood colorpaintbrushunflavored gelatin (I use knox) You need to make the gelatin, in order to do that mix 2 1/2 parts water to 1 part gelatin. Next I heat up the gelatin a little at a time since we are using small molds you have to work faster, the warmer the gelatin is the easier it is to work with.

Baked lemon ricotta doughnuts - all the deliciousness of doughnuts without frying I love doughnuts – as do many of you, I believe – but the idea of frying them... Not so much. I’m not a fried food kind of cook – I love eating it, not making it. That is why I was quite taken by this recipe: the doughnuts are baked instead of fried and they turned out beautiful, very tender, absolutely delicious. The filling is oh, so good – I ate several spoonfuls of it before actually assembling the doughnuts. And I’m not ashamed of that. Baked lemon ricotta doughnuts slightly adapted from the always beautiful and delicious Australian Gourmet Traveller Dough: 5 1/3 cups (746g) all purpose flour, plus extra for dusting ½ cup + 3 ½ tablespoons (142g) superfine sugar 2 ¼ teaspoons (7g /1 sachet) dried yeast finely grated zest of 2 lemons 1 cup (240ml) lukewarm whole milk, plus extra for brushing 1/3 cup (80ml) buttermilk* 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted of lemon ricotta filling in centre of 24 rounds. Preheat oven to 190°C/375°F.

Funnel Cake Recipe This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner! Ingredients: 1 egg2/3 cup milk2 Tablespoons sugar1 1/4 cup flour1/4 teaspoon salt1 teaspoon baking powder Funnel Cake Directions: 1. 2. 3. 4. 5.