How To make Melting Moments with Orange Buttercream
3 c Butter or margarine; room
-temp 1/2 c Granulated sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Flaked coconut
Dipping chocolate Orange buttercream: 1/2 c Powder sugar
2 tb Butter or margarine; room
-temp 1 1/2 ts Orange juice
1/2 ts Orange rind; grated
Combine 3/4 cup of the butter, the granulated sugar egg and 1 tsp. vanilla in large mixer bowl; beat at high speed until light and fluffy. Stir in flour, baking powder and salt together; add flour mixture and coconut to butter mixture and mix well. Shape into balls using round teaspoon of dough for each; place on greased cookie sheets and flatten with floured fork or use cookie stamps. Bake in preheated oven until golden, 12 to 15 minutes. Remove from cookie sheet and cool on wire rack. Melt dipping chocolate over hot water in top of double boiler. You can use 4-ounces of semisweet chocolate and 1 tbsp. vegetable shortening. Stir occasionally until chocolate melts. Remove from heat. Dip half of each cookie in melted chocolate; place on aluminum foil and let stand until chocolate sets. Prepare Orange Butter cream. Invert half of the cookies so flat side is upright, place a slightly rounded 1/2 teaspoon of Buttercream on each (use a pastry tube, it's easier!). Top with remaining cookie, flat side down, forming a sandwich. To make the Orange Cream: Place ingredients into small mixing bowl; stir until smooth. A teaspoonful of grated orange rind may be added to cookie dough if desired. Makes about 2 dozen cookies. -----
How To make Melting Moments with Orange Buttercream's Videos
Orange Custard Kiss Biscuits
Orange Custard Kiss Biscuits, this is the recipe you have to have. When we take this little biscuit to any occasion, ours is the first plate to be emptied. Melt in your mouth and finished with a custard buttercream, OMG.
FULL RECIPE:
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Orange Glaze Cake/ Fresh Orange cake/ Orange Gel Cake/ Bake Your Own Food's Orange Glaze Cake Recipe
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Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma
Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can achieve your buttercreamy dreams with this buttercream masterclass video. I have taken the most common problems you talk about in your comments and given you the solutions! Woop!
Recipe...
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk/milk infusion/juice/other liquid
Get your Vanilla Extract here:
And your Food colouring here:
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How To Make Candied Lemon Slices- Rosie's Dessert Spot
OUR CAKE DECORATING COURSES:
In this cake decorating tutorial, I demonstrate how to create candied lemon slices. Follow this method for most candied fruit types.
RECIPE:
1.5 cups water
1.5 cups sugar
3 to 4 drops yellow gel food colouring
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
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ULTIMATE GANACHE RECIPES:
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Chocolate Orange Cake Design | Chocolate Cake With Orange Cream Cheese Frosting | Simple Cake Design
This is and Easy tutorial on how to make chocolate and orange cake.
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