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
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.
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.
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.
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.
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.
Gas ovens are not my favorite, but these tips should help your food turn out much better.
Buy:
AirBake Insulated Cookie Sheet – http://amzn.to/1A9Gim9
Oven Thermometer – http://amzn.to/1yhZ2RB
This is the recipe that comes with the Nordic Ware Heritage cake pan. It’s the right size for the pan and the recipe works great. The cake looks beautiful when you turn it out of the pan and will look stunning on any table!
Buy your pan here:
Nordic Ware Heritage Bundt Pan – http://amzn.to/1tBZft8
Wire Rack – http://amzn.to/1tIsHwU
Ingredients for cake:
2-3 tbsp Dry breadcrumbs
2 tbsp lemon zest (about 2 large lemons)
2 tbsp lemon juice
2 tsp fresh ginger, grated
3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1-2 tsp white pepper, ground
1 cup butter, softened
1 3/4 cups sugar
3 eggs
1 cup buttermilk
– Preheat oven to 325 F.
– Grease and breadcrumb pan.
– Mix together lemon zest, lemon juice, fresh ginger in a small bowl and set aside.
– Mix together flour, baking soda, baking powder, white pepper in a medium bowl and set aside.
– In a large bowl, cream butter and sugar until light and fluffy.
– Add eggs, one at a time and mix well after each addition.
– On low speed, mix in flour in thirds, alternating with the buttermilk. Start and end with the flour.
– Stir in lemon ginger mix.
– Spoon into prepared pan.
– Bake for about 75-80min or until a toothpick inserted comes out clean.
– While cake is baking, make the glaze (see recipe below).
– When cake is finished, cool in pan on wire rack for 10min.
– Turn cake out onto wire rack over some baking parchment.
– Brush glaze over warm cake and then let cake cool completely.
Ingredients for glaze:
1/2 cup sugar
1/3-1/2 cup lemon juice
– mix sugar and lemon juice together until sugar has dissolved (stir every so often while your cake is baking).
Very simple and beautiful way of decorating cupcakes using cake lace. I’ve also added the rose, but the cake lace is stunning on its own too.
Buy equipment you need here:
Cupcake Pan – http://amzn.to/1vLfdo8
Cupcake Liners – http://amzn.to/1rSzdXH
Fondant – http://amzn.to/1yconZd
Gel Colors – http://amzn.to/12k2X3h
Cake Lace Silicone Mat Chantilly – http://amzn.to/1vGw78O
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU
Decorating Brushes – http://amzn.to/1I4XZZf
This is a simple method for making a fondant rose that doesn’t require any specialty cutters or tools.
Buy fondant – http://amzn.to/1yconZd
Buy food coloring gel – http://amzn.to/12k2X3h
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