1/2 pint (1 cup) heavy whipping cream
2 Tablespoons confectioners sugar
2 Tablespoons piping gel
1/2 Teaspoon clear vanilla
Combine whipping cream and sugar in a mixing bowl, whip to soft peak stage. Add piping gel and flavoring and continue to whip to stiff peaks. Do not overbreat. Yeilds approx. 2 cups.
Cream Cheese Icing
1/2 cup (1 stick) butter (softened)
8 oz pkg cream cheese
1 lb (4cups) confectioners sugar
1 Tablespoon milk
Recipe can be doubled. In a mixing bowl cream butter and cheese together until smooth. Add milk and sugar; beat on high until smooth. Thin to ice your cake or use full strength for piping borders.
Marshmallow Fondant
16 oz (1 pkg) mini marshmallows
2 Tablespoons water
2 lbs (8 cups) confectioners sugar
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon.
Microwave the marshmellows and water for 20 seconds or until it is soupy. At your option add flavoring and mix. Add the sugar until most of the sugar is incorporated and it is no longer sticky. Take it out of the bowl and knead with spoons or your hands (if not hot) until soft (will take 5 - 7 minutes). Keep covered with plastic wrap or it will dry out.
Rolled Fondant
1 Tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon glycerin
2 lbs (8 cups) confectioners sugar
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Place 4 cups confectioners sugar in a bowl and make a well. Pour lukewarm mixture into well and stir mixing in more sugar a little at a time antil stickiness is gone. Knead in remaining sugar until smooth and pliable and does not stick to your hands. Use immediately or store covered in plastic. Makes enough to cover 10 x 4 cake.
Chunky Chocolate Cookies
1 pkg Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 c butter
1/4 c packed brown sugar
1 Teaspoon vanilla
1 c semi sweet chocolate chips
1/2 c chopped pecans or walnuts
Preheat oven to 350Stir in all ingredients except chips and nuts and mix well until blended. Stir in chips and nuts. Drop by rounded tablespoonfull onto a greased baking sheet. Bake at 350 for 12 minutes (14 minutes for crisp). Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely. Store in an airtight container.
