YIELDS 3 CUPS (700 ML)
12 oz. (340 g) chocolate candy discs or coating chocolate
1/3 cup (75 ml) light corn syrup
• glass bowl
• microwave
• spatula
• parchment or waxed paper
Place chocolate in glass bowl. Microwave for about 45 seconds, stir with spatula, then return to microwave for an additional 45 seconds or less (time will vary, based on microwave model; be careful not to burn chocolate). Remove from microwave. Add corn syrup, stirring mixture with spatula until well blended. Do not overmix. Turn out and spread mixture onto waxed paper or parchment, then cover. For best results, let set overnight.
YIELDS 2 CUPS (470 ML)
8 oz. (225 g) semisweet chocolate, chopped or chips
13/4 cups (400 ml) heavy whipping cream
1 teaspoon pure vanilla extract
• glass bowl
• small saucepan
• spatula
Place chocolate in glass bowl. Set aside. Pour heavy whipping cream into saucepan, set over medium high heat. Stirring often, bring cream to a boil. Remove cream from heat and pour over chocolate. Stir with spatula until chocolate is fully melted. Mixture will be smooth and glossy. Stir in vanilla extract. Leave to set at room temperature for about an hour, or refrigerate for about 30 minutes until mixture is a spreadable consistency.
YIELDS 3 CUPS (700 ML)
8 oz. (225 g) cream cheese
4 tablespoons or 1/2 stick (55 g) unsalted butter
3 cups (450 g) confectioner’s sugar, sifted
2 teaspoons pure vanilla extract
• large bowl
• electric mixer
• spatula
Set cream cheese and butter out in advance to let soften. Place cream cheese and butter in bowl and blend until creamy using electric mixer. Stop machine and scrape any mixture down from sides of bowl with spatula. Add and mix in sifted sugar, a little at a time, until all sugar is blended in. Add vanilla extract and mix until fluffy.
YIELDS 41/2 CUPS (1 LITRE)
2/3 cup (150 g) shortening
2/3 cup (150 g) unsalted butter
2 teaspoons clear vanilla extract (you may substitute regular vanilla extract, but icing will be off-white)
11/3 dashes salt
61/2 cups (750 g) confectioner’s sugar, sifted
3 tablespoons milk
• large bowl
• electric mixer
Place shortening and butter in bowl and blend together, using electric mixer. Blend in vanilla extract and salt. Add sugar, one cup at a time, beating on medium speed. Add milk slowly, then turn mixer to high speed and beat until fully blended.
YIELDS 1 LB. (450 G)
unflavored gelatin, 1 packet
water
• glass bowl
• microwave
• brush
• veining sheet or impression mat
• scissors
Mix 1 part gelatin to 21/2 parts water in bowl (exact quantities depend on gelatin brand; some packets are larger than others). Warm in microwave for 30 seconds. Remove from microwave and let set for 5 minutes. Remove and discard layer of “scum” that has formed on top, then return to microwave and rewarm.
Brush warm mixture onto veining sheet or impression mat. Let set for up to 5 hours. When mixture is set, it will release itself from sheet. Once dry, you can cut set gelatin with scissors.
YIELDS 24 CUPCAKES OR 1/4 SHEET CAKE OR 2 X 8 IN. (5 X 20 CM) ROUND CAKES
3 cups (280 g) cake flour
3 teaspoons baking soda
1 cup (225 g) butter, softened
2 cups (450 g) sugar
3 eggs
1 cup (235 ml) milk
1 teaspoon pure vanilla extract
• large bowl
• electric mixer
• spatula or large spoon
• 24-hole cupcake pan or 1/4 sheet pan or 2 x 8 in. (5 x 20 cm) round pans
• toothpick
Sift flour and baking soda into large bowl. Set aside. Using electric mixer on medium speed, blend together butter and sugar. Beat in eggs, one at a time. Alternatively, beat in flour mix and milk until fully blended. Mix in vanilla. Spoon batter into paper-lined 24-hole cupcake pan or greased and parchment-lined 1/4 sheet pan or 2x 8 in. (5 x 20 cm) round pans. Bake at 350°F (180°C). Cupcakes bake for 20-25 minutes; sheet and round cakes for 40-45 minutes. Cake is done when toothpick inserted in center comes out clean. Leave to cool fully on wire rack, before removing from pans.
YIELDS 24 CUPCAKES OR 1/4 SHEET CAKE OR 2 X 8 IN. (5 X 20 CM) ROUND CAKES
21/2 cups (236 g) cake flour
1/2 cup (55 g) cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (225 g) butter, softened
2 cups (450 g) sugar
4 eggs
1 cup (235 ml) sour cream
1/2 cup (115 ml) milk
1 teaspoon red food color
2 teaspoons pure vanilla extract
• large bowl
• electric mixer
• 24-hole cupcake pan or 1/4 sheet pan or 2 x 8 in. (5 x 20 cm) round pans
• toothpick
Sift flour, cocoa powder, baking soda and salt into large bowl. Set aside. Beat butter and sugar with electric mixer on medium speed, until fluffy. Beat in eggs one at a time. Mix in sour cream, milk, food color, and vanilla extract. Slowly beat in flour mixture on low speed until fully blended. Do not overmix. Spoon batter into paper-lined 24-hole cupcake pan or parchment-lined and greased 1/4 sheet pan or 2 x 8 in. (5 x 20 cm) round pans. Bake at 350°F (180°C). Cupcakes bake for 20-25 minutes; sheet and round cakes for 40-45 minutes. Toothpick inserted in center comes out clean when cake is done. Leave to cool fully on wire rack, before removing from pans.
YIELDS 24 CUPCAKES OR 1/4 SHEET CAKE OR 2 X 8 IN. (5 X 20 CM) ROUND CAKES
3/4 cups (85 g) cocoa powder
11/3 cups (300 g) sugar
11/4 cups (290 ml) milk, scalded
2 cups (190 g) cake flour, sifted
11/4 teaspoons baking soda
1 teaspoon salt
2/3 cup (150 g) shortening
3 eggs
13/4 teaspoons pure vanilla extract
• large bowl
• electric mixer
• 24-hole cupcake pan or 1/4 sheet pan or 2 x 8 in. (5 x 20 cm) round pans
• toothpick
Sift cocoa and 1/3 cup sugar into large bowl, and stir into milk until fully blended. Set aside. Sift together remaining sugar, flour, baking soda, and salt into other bowl. Beat with shortening and half of cocoa mixture, using electric mixer at medium speed. Add eggs, vanilla, and remaining cocoa, and beat until fully blended. Spoon batter into paper-lined 24-hole cupcake pan or parchment-lined and greased 1/4 sheet pan or 2 x 8 in. (5 x 20 cm) round pans. Bake at 350°F (180°C). Cupcakes bake for 20-25 minutes; sheet and round cakes for 40-45 minutes. Toothpick inserted in center comes out clean when cake is done. Leave to cool fully on wire rack, before removing from pans.