I have some great news to share with you!
1. After a Jessiker Bakes’ (the business not the blog) meeting, you’re going to be seeing some great changes!
2. A great sale is coming up for Jessiker Bakes
3. The giveaway for the 50 GREAT spices is still on!
Forgive all the exclamation marks. I’m watching the Next Great Baker and a cake just collapsed. Not only did I scream outloud, but I’m still having a heart palpitation.
NOW, frosting! The truth is, I basically covered frosting yesterday. I just wanted to re-cap and all a few extra details.
Before I start, this is a basic buttercream frosting. Before you start making your frosting: 1. Make sure you sift your powdered sugar. It tends to harden together in the bag. The easiest way to break it up is to put it in a food processor and blend it. It will be soft, light, and ready to fluffy frosting.
During making your frosting: 2. Add any colour you want to add near the middle of the mixing process. That way it won’t streak and your frosting won’t taste like food dye.
After you’ve made your frosting: 3. You can put in add-ins such as a teaspoon of most extracts, melted chocolates of all types and other fillings.
4. If you realize you want a thicker frosting, add 1/4 more powdered sugar at a time. If you want a thinner frosting, add a tablespoon more at a time.
CHOCOLATE: Add 5 ounces of unsweetened chocolate. STRAWBERRY/RASPBERRY/BLUEBERRY: Add fruit puree to taste, about 3 tablespoons for every 3 cups
LEMON: Eliminate vanilla extract and add 1 teaspoon of pure lemon extract
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