Buttercream Icing

 Buttercream Icing

Ingredients:

3 sticks salted butter (1 1/2 C)

1 1/2 C butter flavored Crisco 

6 C confectioners sugar

2 tsp. Vanilla extract 

1-2 Tbls Cream or whole milk (to thin consistency if needed)

Directions:

1. Whip butter and shortening on medium to high in stand mixer with paddle attachment for 3 minutes. 

2. Scrape sides of bowl, add vanilla, mix until combined. 

3. Add all sugar at once, mix on low until combined about 1 minute. Then mix on high for 5 minutes

4. Add milk if you would like to thin the consistency of icing and whip for another 1-2 minutes. 

Marshmallow Fondant

 Marshmallow Fondant

Ingredients

• 1 Bag (10oz /280g) mini marshmallows (good brand)
• 2-3 tablespoons water
• 4 cups (453g/1lb) powdered sugar
• Flavorless oil (little for hands while kneading)

Instructions

1. First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.

2. *To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing bowl, followed by the marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.)

   Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

3. *By hand*, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture. Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

4. Note: be sure to grease your hands and counter before dumping mixture from bowl

5. To add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading.

6. To store your fondant to be used later, grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.

9. Your Fondant will last for weeks when stored airtight. Even your cut out hearts will stay perfect until you need them.

Source: https://www.biggerbolderbaking.com/wprm_print/19396

German Chocolate Cake

 German Chocolate Cake

INGREDIENTS

2 cups all purpose flour

2 cups sugar

3/4 cup cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

2 large eggs

2 tsp vanilla extract

1/2 cup vegetable oil

1 cup boiling water

Frosting

1 cup evaporated milk

3 egg yolks

1 cup sugar

1/2 cup butter

1/2 tsp vanilla extract

1 1/2 cups sweetened flaked coconut

1 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350°. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.

2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.

3. Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.

4. Divide batter between two pans. Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean.

5. Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.

6. Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.

Coconut Pecan Frosting

Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.

Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Cool completely before frosting cake.