Recipes

Buttercream Frosting

Ingredients:

  • 2 sticks unsalted butter
  • 2 cups shortening
  • 6 cups powdered sugar
  • ¼ cup heavy cream
  • 2 tsp vanilla

Directions:

  1. Cream butter in a standing mixer with paddle attachment.
  2. Mix in the shortening until fluffy.
  3. Mix in powdered sugar slowly 2 cups at a time until fluffy.
  4. Add in vanilla and mix until combined.
  5. Add in the heavy cream and mix at medium speed for 8-10 minutes.

*This buttercream frosting is great for wedding cakes, cupcakes, sculpted cakes and sugar cookies

Marshmallow Fondant

Yields:

Can cover a 3 layer 9 inch cake

Ingredients:

  • 16 oz mini or regular sized marshmallows
  • 3 tbs cold water
  • ½ cup shortening
  • 2 lbs powdered sugar sifted

Directions:

  1. In a large bowl place the marshmallows and water. Microwave for 1 minute 30 seconds.
  2. In a mixing bowl with a standing mixer put in shortening.
  3. Place sifted powdered sugar on top of the shortening.
  4. Take marshmallows out of the microwave and stir with a large spoon until smooth.
  5. Pour the melted marshmallow over the powdered sugar in the mixing bowl.
  6. With a dough hook attachment mix
  7. slow at first until it all starts to combine and mix at medium speed until it forms a ball.
  8. Dust the surface with powdered sugar and place the marshmallow fondant on top. T wil be slightly sticky.
  9. Knead the fondant and add extra powdered sugar if needed until it is a nice consistency and not sticky.
  10. Double wrap in plastic wrap and let sit at room temperature overnight.

* Can add coloring once you place the melted marshmallows in the mixing bowl or knead in the coloring.

* Can place fondant in the refrigerator for up to 7 days. Let it out to thaw before you need it or you can microwave in 10 second intervals until it is to the correct consistency.

Vanilla Cake

Yields:

Three 9-inch rounds, 1 half sheet (13x18 inches), 24 cupcakes

Ingredients:

  • 2 cups cake flour
  • 1 ¾ cups plus 1 ½ tsp All-purpose flour
  • 2 ¼ tsp baking powder
  • 1 cups (2 sticks) unsalted butter
  • 3 cups granulated sugar
  • ¾ tsp salt
  • 1 TBS pure vanilla extract
  • 1 cups (8 ounces; about 7 eggs) egg whites
  • 1 ½ cups Milk

Directions:

  1. Preheat oven to 350 degrees F. Line the bottoms of the pans with parchment paper.
  2. In a large bowl, sift together the cake flour, all-purpose flour, and baking powder. Set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy.
  4. Add the salt and vanilla.
  5. Set the miser to low speed and gradually add the egg whites, scraping often.
  6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the miser to medium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
  7. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20-25 minutes, or until they spring back after being touched
  8. Allow the cake to cook for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

* Cakes can be stored in the freezer for up to five days tightly wrapped in at least two layers of plastic wrap.

Sour Cream Chocolate Cake

Yields:

Makes one 9-inch round double layer cake

Ingredients:

  • 1 ½ cupsd all-purpose flour
  • ¾ cup unsweetened cocoa powder (not Dutch process)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ⅓ cup water
  • 2 tsp vanilla
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 ⅓ cups firmly packed light brown sugar
  • 3 large eggs

Directions:

  1. Preheat oven 350 degrees F. Grease two 9-inch round cake pans and place parchment paper on the bottom of the pans.
  2. Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
  3. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
  4. Divide batter between prepared pans and smooth tops. Bake layers for 25-30 minutes, or until toothpick comes out clean. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Vanilla Sugar Cookies

Yields:

Approximately 12 3-inch cookies, depending on size of cookie cutters

Ingredients:

  • 2 ½ cups plus 2 TBS All-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¾ cup (1 ½ sticks; 6 ounces) unsalted butter
  • ½ cup plus 2 TBS (4 ounces) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract

Directions:

  1. In a medium bowl, sift together flour, salt, and baking powder. Set aside.
  2. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
  3. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
  4. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrapit in plastic, and refrigerate for 30 minutes.
  5. Place the ball of dough between two pieces of parchment paper and roll out to ¼ inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
  8. Bake until the cookies are light golden brown, about 10 minutes.
  9. Let cookies cool completely on the sheets before decorating.

* This dough can be made up to 2 weeks ahead of time. Roll out the dough between two pieces of parchment paper, wrap in plastic, and freeze. Defrost until the dough is pliable enough to cut, about 10-15 minutes. Continue from step 6.

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Shortbread Cookies

Yields:

½ sheet pan

Ingredients:
  • 24 ounces unsalted butter softened
  • 1 lb granulated sugar
  • 1 ¼ tsp salt
  • 8 ounces egg yolks
  • Pure vanilla extract as needed
  • 2 lbs all-purpose flour sifted

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a bowl for a standing mixer with paddle attachment cream together the butter and sugar until fluffy.
  3. Set mixer to low speed and slowly add the egg yolks until combined, scraping often.
  4. Mix in the salt and vanilla until combined
  5. Add in the flour and starting at low speed mix together until it starts to combine then move up to medium speed until dough is combined. Do not over mix.
  6. Line ½ sheet pan with parchment paper and place dough on the parchment paper.
  7. Place another sheet of parchment paper on top of the dough and with a roller roll out the dough until it fills up the pan to all edges.
  8. Bake in oven for 20-25 minutes
  9. Let cool and cut out in desired shapes

* You can dip cookies in chocolate

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© 2022 Jenae Meservy