Rolled Buttercream

Rolled buttercream icing is a softer covering than rolled fondant. It is also more shiny, which may not be
appropriate for all wedding cakes.
Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes
covered with rolled buttercream can be decorated with royal or buttercream icing.
Yield:
Enough to cover a 10" x 4" high cake

Ingredients:
1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners’ (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions:
Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until
blended. Add confectioners’ sugar and blend thoroughly. The mixture will be very stiff. Place icing on
work surface and knead until smooth and well blended.
Storage
Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several
weeks or frozen for several months.

Additional Information:
Bring to room temperature before using.
* I add more confectioner's sugar....So Keep Kneading!!
** Of course add the color paste you desire!
Butter Cream Recipe Vanilla
Makes enough to frost an 8 - 9" cake and pipe borders
* 2 lbs. confectioner's sugar
* 2 tsps. vanilla extract Amoretti
* about 1/2 c. milk (depending on desired consistency)
* 1/2 lb. (2 sticks) butter or margarine at room temp.
* Optional: If making flowers, add 1 cup shortening

Place butter in mixer bowl. Mix on low until slightly softened. Add vanilla. Gradually add confectioner's
sugar, 1 cup at a time. Blend on low, scraping the beater and bowl down in between.
Vanilla buttercream frosting Add milk slowly, until you reach the desired consistency. If you accidentally
add too much milk and have no extra confectioner's sugar on hand,the buttercream frosting can only
serve to frost the cake. It's better to take your time adding the milk to get the consistency right.
If piping decorations with this buttercream icing recipe, do not overbeat. Incorporating too many air
bubbles will cause problems during the decorating process.



MARSHMALLOW FONDANT RECIPE

Ingredients:
* 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
* 1 pound powdered sugar (4 cups), plus extra for dusting
* 2 tbsp water
* Food coloring optional
* Vanilla Extract or other flavor optional

Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the
water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are
puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted
marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture
is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops
of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors
or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below
for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate
and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and
lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with
powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the
marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if
necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work
with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap
it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator,
and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to
wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of
coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is
enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks
of color coming through from the center. Continue to knead until the streaks are gone and the fondant
is a uniform color. Your fondant is now ready to be used or stored as outlined above.

CANDIED BACON BIT CHOCOLATE COOKIES

Ingredients:

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces

1 large egg

1 teaspoon pure amoretti vanilla extract

1/2 teaspoon baking soda

1 1/4 cups all-purpose flour

1 cup semisweet chocolate chunks (Chips are fine.) can add pecans too

1 cup Candied Bacon Bits (recipe follows)

1. Preheat oven to 325F. Line three baking sheets with a Silpat liner or parchment paper.

2. Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda. Whisk together the flour and salt, then sift
them into the batter. Stir in the chocolate chunks and bacon bits.

3. Using a small cookie scoop or a teaspoon, scoop the cookie dough into small balls, about 1-inch in diameter, and place them 2 inches apart on
each of the baking sheets.

4. Bake for 14-16 minutes, or until pale golden brown. Rotate sheets halfway through baking for even browning. Remove from the oven and cool on a wire rack.

The cookies can be stored at room temperature in an airtight container for 3-4 days, if they last that long!

Makes about 3 dozen 2-inch cookies.

Candied Bacon Bits

Ingredients:

8 strips bacon

1/2 cup light brown sugar - generous

Directions:

1. Preheat oven to 400F.

2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

3. Sprinkle half of the brown sugar evenly over each strip of bacon.

4. Bake for about 15 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on
the baking sheet. Add the rest of the brown sugar and

continue to bake until a deep mahogany color. Remove from oven and cool

the strips on a wire rack.

5. Once crisp and cooled, chop into little pieces, about the size of grains of rice.

Candied bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.

Enjoy!