Videos

How to Decorate Halloween Cupcakes

~ mrsgooses ~ Leave a comment

These are four fun and easy Halloween designs to decorate your cupcakes.

This is the cupcake and icing recipe I used: http://www.youtube.com/watch?v=iF-islIWwV8
For the cupcakes, I’ve added orange food coloring to the batter and for the icing, I’ve substituted half a cup of sifted cocoa for half a cup of confectioner’s sugar and added black food coloring.

To decorate:
Piping bag
2D nozzle
2 round nozzle (or any round nozzle)
233 – grass/hair nozzle
Coupler for grass nozzle
Candy eyeballs
Black licorice strips
Black edible pen
Fondant

Buy equipment here:
Cupcake Pan – http://amzn.to/1vLfdo8
Silver Cupcake Liners – http://amzn.to/1v8iYQK
Gel Colors – http://amzn.to/12k2X3h
Disposable Piping Bags – http://amzn.to/1wdJUoC
Candy Eyeballs – http://amzn.to/1HSqKs5
Small Rolling Pin – http://amzn.to/1rNTLR9
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv
Wilton #233 Tip – http://amzn.to/15MMYwY
Couplers 4pk – http://amzn.to/1FK1z93
Black Edible Pen – http://amzn.to/1vGydp1
Fondant – http://amzn.to/1yconZd

How to Make Fondant Pearls/Beading with a Silicone Mold

~ mrsgooses ~ Leave a comment

This is a great tool to help speed up your cake decorating. It makes a string of pearls/beads that you can quickly apply to your cake. The mold I have is 8mm, but they come in all different sizes to suit your cake.

I bought mine from NY Cake: http://www.nycake.com/siliconebeadmakerroses11cavities-1-1-1-1-1-1-1-1-1-1-1-1.aspx. If you search on their website for ‘silicone bead’, then all the different options come up.

You can also buy them here:
Silicone Bead Mold 8mm – http://amzn.to/1FK5zop

How to Make Homemade Peach Jam

~ mrsgooses ~ Leave a comment

This is a really yummy and easy peach jam recipe. It’s great to give as a gift or keep it and enjoy it yourself! This recipe makes 10 half pint jars.

Ingredients:

7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar

* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Ball Classic Pectin – http://amzn.to/1tGgtEW
Ladle – http://amzn.to/1FLqkln

Method:

– to remove skin from peaches, cut a small cross in the bottom of each peach.
– place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
– once cool, peel peaches, remove pits and cut into pieces and crush.

– 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.

– in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– 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 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. 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. They will last for about 1 year.

How to Make Homemade Blueberry Jam

~ mrsgooses ~ Leave a comment

It’s so easy and fun to make your own jam. Blueberry jam is one of my favorites!
This recipe makes 5 ½ x half pint jars – 5 to store or give as gifts and ½ for you to eat right away.

Ingredients:

4 cups blueberries, crushed* (about 6 cups whole berries)
3 tbsp lemon juice
4 ½ tbsp classic pectin
3 cups sugar

* to crush blueberries, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
6 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Ball Classic Pectin – http://amzn.to/1tGgtEW
Ladle – http://amzn.to/1FLqkln

– 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.
– in 8 qt. pan, mix blueberries and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– 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 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. 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. They will last for about 1 year.

How to Make Chewy Oatmeal Chocolate Chip Cookies

~ mrsgooses ~ Leave a comment

These are nice chewy cookies. If you are looking for a more cakey cookie, use softened butter instead of the melted. If you are looking for a thicker cookie, chill dough before and after scooping into mounds. Chilling helps them to hold their shape better.

Buy your equipment here:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
Cooling wire rack – http://amzn.to/1tIsHwU
Cookie Scoop – http://amzn.to/1pP1wow

Ingredients:

1 cup butter, melted
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
2 1/2 cups oats (not quick cooking)
12 oz pkg chocolate chips (or heaped cup)

– Preheat oven to 350ºF.
– Mix together butter and sugars.
– Add eggs and mix well.
– Mix in vanilla extract.
– Stir in flour, baking soda, salt and cinnamon (if using).
– Stir in oatmeal and chocolate chips.
– Chill dough in bowl in fridge for 30 min.
– Scoop out dough into mounds on cookie sheets and bake 15-18 min.
– Cool on wire rack.

How to Make Delicious Little Shortcakes for Strawberries and Cream

~ mrsgooses ~ Leave a comment

This is a quick and easy recipe for shortcakes. Perfect for strawberries and cream!

Buy equipment you need here:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
Wire Rack – http://amzn.to/1tIsHwU

Ingredients:

2 cups flour
1 tbsp baking soda
2 tbsp sugar
1/2 – 3/4 tsp salt
3 tbsp butter, cold
3 tbsp shortening
3/4 cup buttermilk

– Preheat oven to 450ºF.
– Whisk flour, baking powder, sugar and salt in a large bowl.
– Cut in butter and shortening.
– Stir in buttermilk with a fork until just holding together.
– Turn out onto work surface and gently knead a few times to combine.
– Roll or pat out dough to about 3/4 inch thick and cut into desired shapes.
– Bake 12-15 min or until light golden on top.
– Cool on wire rack.

How to Make 3D Butterflies with Cake Lace

~ mrsgooses ~ Leave a comment

You can use the butterfly Cake Lace mat to make 3D butterflies too.

Buy equipment you need here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU
Cake Lace Premixed Pearlised White – http://amzn.to/1y5l6ee

1. Preheat oven to 170ºF.
2. Mix 1 tsp original white mix and 2 tsp pearlized white premix.
3. Spread over butterfly mat and bake 10 min, then cool.
4. Spread pearlized white premix over cooled butterflies and bake 10 min, then cool.
5. Fold aluminum foil sheet several times to create peaks.
6. Gently peel butterflies from mat and hang over foil peaks. Bake again for 20 min.
7. Store cooled butterflies in box until ready to use.

How to Make Sugar Cookies and Decorate with Wilton Color Flow Icing

~ mrsgooses ~ 1 Comment

This a great sugar cookie recipe for cutting out shapes and decorating. The Wilton Color Flow icing is great for getting a nice smooth finish on the top of your cookies.

Buy the equipment you need:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
Wilton Color Flow Mix – http://amzn.to/1v8D5yf
Wilton Gel Colors – http://amzn.to/12k2X3h
Wilton Squeezy Bottle – http://amzn.to/1vcxDiZ
Wooden Rolling Pin – http://amzn.to/1v8JTft

Ingredients:

1 cup Butter, softened
1 cup Sugar
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 tbsp Milk
1 Egg
1 1/2 tsp Baking Powder
1/4 tsp Salt
3 cups Flour

Method:
– whisk together flour, salt and baking powder in a bowl and set aside.
– mix together butter and sugar until light and fluffy.
– mix egg, extracts and milk.
– stir in flour.
– wrap dough in cling film and refrigerate about 1 hr.
– roll out dough on a floured surface to desired thickness.
– use cookie cutters and cut out shapes.
– bake in a 350ºF for 8-12 min.
– cool on wire rack.

Icing:
– follow directions on Wilton Color Flow container.

How to Make Coconut Cream/Custard Cupcake

Video ~ ~ mrsgooses ~ Leave a comment

This is a lovely subtle coconut cupcake. There is coconut and coconut milk in the cupcake and cream/custard filling. If you would like a stronger coconut flavor, you can add some coconut extract to the batter. I also love the toasted coconut on the top. I’ve added some gelatin to the whipped cream topping to help stabilize it. If it’s not too hot out and you’re eating these right away, then you can just use regular whipped cream.

Buy equipment you need here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv

Ingredients for Custard/Cream:

3/4 cup Coconut Milk
3/4 cup Half & Half
3 Egg Yolks (save the whites for the cupcakes)
1/3 cup Sugar
2 tbsp Cornstarch
1/2 tbsp Butter
3/4 cup Flaked Sweetened Coconut
3/4 tsp Vanilla Extract
1/8 tsp Salt

Method:
– Whisk coconut milk, half & half and egg yolks in a jug. Set aside.
– In a heavy-based saucepan, mix sugar and cornstarch. Over medium-low heat, slowly whisk in egg/milk mixture.
– Stirring constantly with a wooden spoon, bring to a boil and boil for 1 min.
– Remove from heat and stir in butter, vanilla, salt and flaked coconut.
– Place cling film or plastic wrap on the surface to prevent a skin from forming. Cool completely.
Note: I remove the custard to a bowl to cool. If needed, you can place the bowl in an ice bath to cool more quickly.

Ingredients for Cake:

2 1/4 cups Flour
1 1/2 cups Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Coconut Milk
3/4 cup Shortening
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3 Egg Whites
1 cup Flaked Sweetened Coconut

1-2 cups Flaked Sweetened Coconut, for toasting

Method:
– Preheat oven to 350ºF. Line 2 – 12 cup cupcake pans with cases.
– Mix together flour, sugar, baking powder, salt, coconut milk, shortening, vanilla extract and almond extract on low and then increase to high until light.
– Add in flaked coconut.
– In a separate bowl, whip egg whites until stiff peaks form.
– Gently fold egg whites into batter.
– Evenly divide batter between cupcake cases.
– Bake for 20 – 25 min. until golden brown or toothpick inserted comes out clean.
– Cool in pans for 10 min. before removing to wire rack to cool completely.

– Place coconut for toasting on a baking tray and bake until lightly golden brown.

Ingredients for Stabilized Whipped Cream:

2 tsp Gelatin
8 tsp Cold Water
2 cups Whipping Cream
1/2 cup Confectioner’s Sugar

Method:
– In a small saucepan, sprinkle gelatin over water. Let sit 5 min.
– Over a low heat, stir to dissolve gelatin.
– Cool to room temp. Make sure gelatin doesn’t set.
– Whip cream and confectioner’s sugar until soft peaks form. Slowly add gelatin to whipped cream.

To assemble cupcakes:
– cut a small hole in the top of each cupcake.
– Fill hole with some custard (placing custard in a piping bag makes this very easy and quick).
– Cover top of cupcake with whipped cream (I use a Wilton 1M nozzle in a piping bag).
– Sprinkle toasted coconut over top.

Note: If you’re not eating these right away, then keep them refrigerated.