Tips and Recipes 

 

Featured Recipe

Shortbread Cookies

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.

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

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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

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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. 

 

  • 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!   

 

 

 

 

  Servicing Newhall, Valencia, Stevensons Ranch, Saugus, Canyon Country, Agua Dulce, Acton, Palmdale, Lancaster, Filmore, Piru, Santa Paula, Ventura, Silmar, North Hills, Northridge, Sun Valley, San Fernando. 

 

  All of Santa Clarita Valley, Antelope Valley and San Fernando Valley. 

 

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