"The difference is we bake with love"
-Nanci
Tips and Recipes
Chocolate Cookie Truffles
1 18oz pkg. Chocolate Sandwich Cookies***
1 8oz block Cream Cheese (room temperature)
1 lb. Dark Chocolate Coating
Break up cookies (with the filling) into small pieces. Add cream cheese and mix until well blended. Chill for 1 hour.
Scoop into small balls and place on waxed paper
lined tray and chill for 1 hour.
Melt chocolate coating in a double boiler. After cookie truffles are well chilled remove from refrigerator a few at a time.
Dip into chocolate coating using a dipping fork.
Place on waxed paper lined tray to set up.
When chocolate is still wet you can decorate with sprinkles,
nuts or a royal icing decoration.
Place each Truffle in a candy cup for gift giving. Enjoy!!
Serving Sizes Per Cake
Round
6" Serves 10 - 7" Serves 15 - 8" Serves 20
9" Serves 25 - 10" Serves 35 - 12" Serves 50
14" Serves 75 - 16" Serves 100 - 18" Serves 120
Square
6" Serves 15 - 8" Serves 30 - 9" Serves 40
10" Serves 50 - 12" Serves 75 - 14" Serves 100
16" Serves 120 - 18 Serves 160
Heart
6" Serves 10 - 9" Serves 24 - 12" Serves 45
15" Serves 90
Sheet
1/4 (9 x12) Serves 24
1/3 (12 x15) Serves 35
1/2 (12 x18) Serves 50
Full (2-12 x18's) Serves 100
Cake Mix Per Pan
6" - 1 box for 2 layer
7" - 1 1/4 box for 2 layer
8" - 1 1/2 box for 2 layers
10" - 2 boxes for 2 layers
12" - 3 1/2 boxes for 2 layers
14" - 4 1/2 boxes for 2 layers
16" - 5 1/2 boxes for 2 layers
18" - 7 1/2 boxes for 2 layers
9 x12 (1/4 sheet) 2 boxes
12 x15 (1/3 sheet) 3 boxes
12 x18 (1/2 sheet) 3 1/2 boxes
Fondant Amounts
Round Cake 3" High
Cake Size and Fondant Amount:
6" 14oz.
8" 28oz.
10" 24oz.
12" 36oz.
14" 48oz.
16" 72oz.
18" 108oz.
Round Cake 4" High
Cake Size and Fondant Amount:
6" 18oz.
8" 23oz.
10" 36oz.
12" 48oz.
14" 72oz.
16" 108oz.
18" 140oz.
Sheet Cake 2" High
Cake Size and Fondant Amount:
7"x11" 30oz.
9"x13" 40oz.
11"x15" 60oz.
12"x18" 80oz.
Heart Cake 4" High
Cake Size and Fondant Amount:
6" 18oz.
8" 26oz.
9" 32oz.
10" 36oz.
12" 48oz.
14" 72oz.
16" 96oz.
Square Cake 4" High
Cake Size and Fondant Amount:
6" 24oz.
8" 36oz.
10" 48oz.
12" 72oz.
14" 96oz.
16" 120oz.
Clarice's Bright White Buttercream
1 Cup Bright White (sold at Clarice's)
2 cups hi-ratio shortening (can use Crisco)
3lbs superfine powdered sugar (can use sifted C&H)
3/4 cup water
1 tsp. salt
2 tsp. flavoring (shop favorite is Butter Vanilla, sold at Clarice's)
Cream bright white and shortening together well. Add salt and flavoring. Add powdered sugar and water, alternating the two. Beat on medium speed 7-10 minutes. Must use an electric mixer. For air-dry flowers add 2 tsp. meringue powder per 1 cup frosting. If necessary, thicken with powdered sugar.
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One batch of Clarices Bright White Buttercream makes 4 lbs. That will frost aproximatily 50 cupcakes at medium height. It will also frost a 1/4 sheet cake or 10" round or square cake with a little left over to decorate. If you're making several colors plan on making extra buttercream.
Royal Icing Recipe
3 tbsp. meringue powder (soid at Clarice's)
4c. sifted confectioners suger (about 1lb)
5-6 tbsp. water
Beat all ingredients at low speed 7-10 minutes. (10-12 minutes high speed for a hand mixer) Until icing forms peaks. Makes about three cups.
***We want to warn everyone that some of the recipes you find online call for fresh egg whites and that can be dangerous. We sell a Royal Icing mix with directions right on the bag, just add water!
