How to Make Easy Fondant Toppers/Decorations

Fondant toppers are an easy and fun way to decorate cupcakes! This video shows how you can use fondant and edible ink markers to create really cool toppers for cupcakes.

Vanilla Cupcakes (makes 24 standard cupcakes):
2 1/4 cups all purpose or gluten-free flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

– Preheat oven to 350ºF/180ºC.
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

If you want to add icing, this is an easy buttercream icing.

Vanilla Buttercream Icing:
1 cup vegetable shortening or butter
4 cups icing sugar
1 teaspoon vanilla extract
7-8 teaspoons water or milk
– Place vegetable shortening/butter, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

Product list:

Satin Ice Fondant – http://amzn.to/1yconZd
Wilton Small Rolling Pin – http://amzn.to/1rNTLR9
Wilton Gel Colors – http://amzn.to/12k2X3h
Wilton Nesting Double Sided Round Cutters – http://amzn.to/292P2au
Americolor Black Food Writers (2pk) – http://amzn.to/295RLPO
Americolor Assorted Color Writers – http://amzn.to/29cmhZK
IYC Baking Parchment Roll – http://amzn.to/1vDu70Y

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How to Make Gluten Free Vanilla Cupcakes

This is my favorite vanilla cupcake recipe that I made gluten free. You would never know that they’re gluten free and all I did was change the flour to gluten free flour!

I really like the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because you can substitute it 1 for 1 with your all purpose flour. It has an ingredient called xanthan gum, which helps your baking rise and your result be almost the same or the same as your gluten flour recipes.

I often see gluten free recipes use their own combination of flours and add xanthan gum to that mix. So, if you’re using a gluten free flour that doesn’t have it and your baking isn’t rising or isn’t as light and fluffy as you’d like, then try adding some next time.

Vanilla Cupcakes (makes 24 standard cupcakes):
2 1/4 cups gluten-free flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

– Preheat oven to 350ºF/180ºC.
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

If you want to add icing, this is an easy buttercream icing.

Vanilla Buttercream Icing:
1 cup vegetable shortening or butter
4 cups icing sugar
1 teaspoon vanilla extract
7-8 teaspoons water or milk
– Place vegetable shortening/butter, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

Product links:

Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – http://amzn.to/292Czn7
Xanthan Gum – http://amzn.to/29c6fim
KitchenAid Mixer 6 qt. – http://amzn.to/1y9hEEp
KitchenAid Flex-Edge Beater – http://amzn.to/1AIpPqk
Wilton Cupcake Pan – http://amzn.to/1vLfdo8
Cookie Scoop – http://amzn.to/1pP1wow

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Caramel ANZAC Slice (Gluten-Free)

Caramel ANZAC slice video

This is a great slice recipe that I first had in New Zealand. It transports well, so it’s great for dinner parties, BBQs, picnics, etc. It’s also easy to make and tastes great!

The recipe is from the Chelsea Sugar website: http://ift.tt/1r4bp3B

I’ve substituted gluten-free flour for the regular flour in this recipe and you’d never know the difference. I’ve also used a flaked coconut in the topping instead of the thread coconut and light corn syrup for the golden syrup.

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Toffee Bar Cookie Brittle

If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.

How To Use a Waterbath Canner

This is a separate video on how to use a waterbath canner. It’s really easy and means you can make and keep so many yummy jams, jellies, marmalades, etc.

Here’s the equipment I find useful:

Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Oxo Ladle – http://amzn.to/1FLqkln

How To:
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– remove jam, jelly, etc. from heat and ladle into hot jars. Fill jars according to your recipe.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth if needed.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 1-2 inches of water over the top of the jars. Bring water to a boil and process jars according to your recipe. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time

1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place.

If you’re interested in some recipes, here are some of my other videos:

How To Make Homemade Strawberry Jam

How to Make Homemade Blueberry Jam

How to Make Homemade Peach Jam

Homemade Seville Orange Marmalade

Cheddar Bacon Cookies

These are great savory cookies! If you’re not a fan of sweet things, then these are the cookies for you. They’re also great as snacks for guests or with soups.

Recipe from:
http://evilshenanigans.com/2009/08/bacon-cheddar-cookies/

Ingredients:

4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper, or adjust to taste
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes
1 large egg
1 egg yolk
2 tablespoons heavy cream

– In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.
– In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.
– Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.
– Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around.
– Wrap the log in plastic wrap and chill for at least two hours (or 1 hour in the freezer).
– Once chilled slice into 1/4″ thick disks and place about 1/2″ to 1″ apart on an un-greased cookie sheet or cookie sheet lined with baking paper.
– Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.
– Cool on a rack until they are slightly warm or to room temperature.