46 paste decorations Recipes

crisco or 2 tbsp other solid shortening, butter, very soft, powdered sugar , sifted, vanilla, milk (to adjust spreading consistency), paste food coloring

cake mix of your choice (regular size), butter, softened, shortening, sugar (about 3 lb), vanilla extract, salt, milk, blue, yellow and green gel , paste or liquid food coloring

patterns for decorations, light corn syrup, red and green liquid or paste food coloring, white chocolate confectionery coating, melted (about 1-3/4 cups chopped )

all-purpose flour, refrigerated sugar cookie dough, orange paste food coloring or green food coloring paste (icing), black decorating gel, vanilla frosting

butter, softened, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, green gel or paste food coloring, sugar, warm water, meringue powder, vanilla extract, cream of tartar, green gel or paste food coloring, assorted decorating sprinkles and white edible glitter

all-purpose flour, salt, white sugar, butter, softened, egg, vanilla extract, almond extract, assorted colors of paste food coloring, prepared vanilla frosting, yellow decorator sugar

chocolate chips, pretzel twists, loops broken off (loops will resemble candy canes), chocolate sprinkles (sprinkles), vanilla frosting, green food coloring paste (icing), unfrosted cupcakes, canned milk chocolate frosting, chocolate hershey chocolate kisses, yellow decorating frosting

butter-flavored shortening, sugar, egg, king arthur unbleached all-purpose flour, baking powder, salt, pretzels, vanilla frosting, divided, sugar, brown paste food coloring, yellow life savers, green life savers, crushed, decorating gels

shortening, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, shortening, butter or 1/2 cup margarine, softened, sugar, divided, salt, vanilla extract, almond extract, milk, your desired color of paste food coloring, colored sprinkles, decorating bag, ziploc bag, pastry dough, tip- # 98 shell and # 5 round, black licorice

egg whites, coarse salt, granulated sugar, sugar, plus more for decorating, pearl sugar, for sprinkling (see sources), almond paste, melted bittersweet chocolate, melted, heavy cream , whipped to soft peaks

shortening, sugar, eggs, molasses, light corn syrup, ground ginger, ground cinnamon, king arthur unbleached all-purpose flour, heavy-duty cardboard, muffin tin, butter, softened, shortening, water, vanilla extract, sugar, x 22-inch display base-heavy-duty cardboard or cutting board or piece of plywood, covered with foil wrapping or aluminum foil, serrated knife or emery board, red, green and black liquid or paste food coloring, new paintbrush, pastry bags or heavy-duty resealable plastic bags, pastry tips-#10 round, #5 round and #67 leaf, spice bottles, heavy-duty cardboard, masking tape, triscuit crackers, cardboard roll from wrapping paper (about 10 inches long x 2-1/2 inches in diameter), oyster crackers, butter ring cookie, decorating candies and sugars, red ribbon , optional, pretzel sticks, sugar ice cream cones, spearmint candies or marshmallows, black and white jelly beans

red lentils (soak for 1 hour beforehand), normal size of tinned tomatoes, carrots (peeled and cubed ), vegetable stock, potatoes (peeled and cubed ), onion (finely chopped ), yellow split peas, spoon of tomato puree/paste, spoons of olive oil, garlic mince or crushed clove, sea salt and black pepper, coriander chopped fine (or equivalent), cumin powder, turmeric powder, heap tsp of chilli paste or finely chopped whole chilli (i like 2), you can add small pieces of chopped smoked bacon if desired), you can blend the whole soup when cooked and top with parsley for decor), favourite bread

all-purpose flour, baking powder, fine salt, unsalted butter, at room temperature, granulated sugar, sugar, eggs, vanilla paste or vanilla extract

butter, softened, sugar, egg, all-purpose flour, cream of tartar, salt, egg yolk, lightly beaten, water, assorted colors of paste food coloring, decorator sugar, vanilla and chocolate ready-to-spread frosting, chocolate candy bar sprinkles (optional), chopped pecans (optional), melted semisweet chocolate (optional), red cinnamon candies (optional)

butter, softened, sugar, egg, all-purpose flour, baking soda, salt, cream of tartar, vanilla extract, royal icing, assorted colors paste food coloring, decorator sprinkles

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

canned vanilla frosting or 1/2 cup chocolate frosting (or both if divided), red food coloring paste or green food coloring paste, crushed striped round peppermint candies, plus extra for decoration, chocolate wafers

white bread flour, caster sugar, easy blend dry yeast, milk, butter, egg, beaten, mixed dried fruit, glace cherries, quartered, blanched almond, chopped, lemon rind, almond paste, icing sugar , for decoration