California Cake Buttercream Icing
1/2 cup of Brite White
1 cup of Hi Ratio
1/2 cup of water
2lbs of powdered sugar
1tsp. clear vanilla
*Mix together until creamy, adding powdered sugar a little bit at a time.
“NO FAIL” SUGAR COOKIES
1 cup Butter or Margarine 1 Tsp Baking Soda
1 egg 1 Tsp Cream of Tartar
1 Tsp. Vanilla 1-1/2 cups sifted powdered Sugar
1 Tsp. Orange Flavor (or any other) 3 Cups all purpose Flour
add a few drops of liquid color. If using paste color, dissolve in tablespoon of warm water before adding to mixture. Add color until you get the shade desired. After color has been blended well into mixture, add 3 cups of all-purpose flour. Taking small amounts of dough, roll out on the floured board and cut out cookies. Lay on greased cookie sheet about 1/2 inch apart as they will expand. Bake at 350F for 10 to 15 minutes.
Do Not Refrigerate!!! Hope You Like Them
Cream Cheese Icing
Place alb of dry fondant in mixing bowl, add 1/3 cup of hot water on mix let set until thick and creamy, cover and let set at least 4 hours, at room temp.
2lb fondant (after step 1) 2 cups crisco
1 rounded tbsp stay icing 1 rounded tbsp powdered butter flavor
1/2 tsp clear vanilla 8oz cream cheese (room temp)
Put all ingredients in mixing bowl (except sugar). Mix till creamy, add sugar, a little at a time, you may add a few drops of water if needed. Also you may add powder sugar if needed.
Cream Cheese Mints
3oz cream cheese (softened at room temperature)
2 1/2C confectioners sugar
coloring & flavoring, as desired
Beat cream cheese until soft if adding coloring, add now, along with flavoring. Gradually beat in confectioners sugar. Knead mixture until it is of pie dough consistency. A softer or firmer candy can be made by adding of deducting the amount sugar. Pinch off a small piece, form into small marble-size ball and roll in granulated sugar. Press into a soft rubber mold and shape. Remove excess and unfold at once onto wax paper. Makes 40 to 50 mints.
California Royal Icing
1 Use metal or glass bowl
2 California Meringue powder only, sift 2 lb. powder sugar with a heaping 1/2 cup of Meringue powder. Add 7/8 of a cup of hot tap water. Beat till stiff, cover with handy wrap (Must be air tight or it will dry out).
Chocolate Candy Molding
Melt in microwave at low power using glass bowl only. 1 minute at a time, bring out each time to stir until it can be poured. Do not get too hot or cover. Add color and flavor. Add paramount crystals to keep smooth not too lumpy.
Chocolate Candy Clay
14oz. candy melts. Add corn syrup. Stir to blend. Turn out to wax paper. Let set overnight at room temperature, works better.
Use C&H sugar only
2 cups granulated sugar
1 tsp. meringue
Mix sugar and meringue powder in bowl. Rubbing sugar well by hand, then add water and color. Press into mold. Cover sugar when not in use.