KID FRIENDLY JELLO FROSTING!!
UPDATE: New sugar free option at the end of this post.UPDATE: Since posting this on Pinterest, a few people have commented that this frosting deflated on them after a day at room temperature. I've never had this problem, because I live in a DRY climate, but those of you living in HUMID climates are having this problem. So... if you live in a humid climate, you'll need to store the frosted cake in the fridge. This frosting recipe has a lot of things going for it. 3 ounce pkg. of Jello (favorite flavor)2/3 cup granulated sugar1 egg white1 teaspoon vanilla1/2 cup BOILING water Place the Jello powder, granulated sugar, egg white and vanilla in a GLASS OR METAL mixing bowl of a stand mixer. Turn the mixer on HIGH and immediately add the half cup of BOILING water. NOTE: This recipe only seems to work if you use a stand mixer, with whisk attachment. NOTE: This frosting pipes beautifully and holds its shape well. It was very foamy, and almost tasted like a sweet fruity meringue.
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.
Coconut Whipped Cream « Nutty Kitchen
We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. To our happy surprise it got thick and creamy immediately, and Oh Wow!!! So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry Coconut Water Like this:
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.
Search results for fondant
Okay, so have you seen this! This super cheater petit four recipe?! Really it is all over the web. here, and here and now I am adding a tutorial as well. Yes, you start with these: Your children will squeal! Trim them into squares, as the family waits for the bits of snacks. Get your rolled fondant out (recipe here) Okay, so take my word on this...don't use the store bought fondant, make your own. The biggest part of this tip, don't roll the pieces out like I did. If you wrap your cake and it crack, don't cry. the warmth of your fingers will make it flexible and you will be able to have a smooth edge. See, if you have a round of rolled fondant, you can form it over the cake much easier. The bottoms don't have to be perfect...right?! Color some fondant green for leaves, and pink and yellow for flowers To get the tiny flowers to adhere to your fondant topped cakes, just use a little drop of water. Are you surprised?!
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.
Dear Sweet Puddin'head | Not Just CuteNot Just Cute
I’ve been working on some pretty comprehensive posts lately, so I decided it was time for some fluff. LITERALLY. I give to you, one of the simplest and most versatile recipes in my repertoire, Puddin’head. This tasty stuff results from the combination of pudding and whipped topping. We’ve used it for quite some time in our house, as a frosting spread on cakes and piped onto cupcakes, a substitute for plain Cool Whip in desserts like this chocolate trifle, a hot chocolate topping, or a tasty filling in crepes or on waffles along with some fruit. This recipe is so simple, your little ones will love to help you out with it, and will likely volunteer to lick the spoon as well. After sharing this recipe with people they usually ask what sizes to use. As I said, tweaking is not only allowed, it’s encouraged. One puddin’head use I really love this time of year is as a filling for ice cream sandwiches. So kick back, relax, and add some fluff to your day!
