"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 approximately 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 (sold at Clarice's)
4c. sifted confectioners sugar (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!
Never Fail Fudge Recipe
1 pound chocolate coating
1 can sweetened condensed milk
1 tsp vanilla
Melt coating over double boiler. Remove from heat and add condensed milk and vanilla. Stir till well blended. You can add nuts, marshmallows, fruit, flavoring, etc or leave plain.
Pour into a 8x8 waxed paper lined pan, refrigerate till set. At least one hour. The fudge can be used for a filling in molds, rolled into balls and dipped in coating or cut into squares. Keep covered in a cool place to store.
Chocolate Shortbread Cookies Recipe
1 cup butter (room temp)
1/2 tsp salt
1 cup sugar
1 lg. egg
1 1/2 tsp vanilla
3/4 cup cocoa powder
2 cups all purpose flour
Cream together butter and sugar. Do not overmix. Blend in egg, vanilla, and salt.
Add cocoa powder and flour gradually. Blend thoroughly until mixture forms a ball.
Cut and bake on parchment. Bake at 375 degrees for 10-11 minutes.
**FOR EQUAL SIZE COOKIES, ROLL DOUGH BETWEEN TWO EQUAL SIZE COOKIE STICKS. SOLD AT CLARICE'S
Shortbread Cookies Recipe
1 1/2 cups butter (room temperature)
1/2 tsp salt
1 cup sugar
2 eggs
2 tsp vanilla
1 cup potato starch
4 cups flour
Cream butter and salt. Add sugar. Add eggs and vanilla.
Add potato starch and blend thoroughly. Then add flour gradually until mixture forms a ball. Roll dough between two equal boards.
Cut and bake on parchment. Bake at 300 degrees for 30 minutes.
Barbie's Gingerbread Cookies Recipe
1 cup shortening
1 cup sugar
3 eggs
1 cup molasses
2 Tbsp vinegar (white)
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp cloves
Mix together shortening, sugar, eggs, molasses, and vinegar. Sift together flour, soda, salt, ginger, cinnamon and cloves. Add this mixture to the shortening mixture. Chill dough for at least three hours.
Roll out dough 1/8" thick and cut out with cookie cutters. Place cookies on greased cookie sheet and bake 8-10 minutes at 375. Makes 5 dozen 4" cookies.
