Table Tops

BAKE MY CAKE
Icing Secrets
 TABLE OF CONTENTS

THE ULTIMATE GUIDE TO PIPING NOZZLES 1

OPEN STAR PIPING NOZZLES 1

CLOSED STAR PIPING NOZZLES 2

PLAIN ROUND PIPING NOZZLES 3

PETAL OR RUFFLE PIPING NOZZLES 3

LEAF PIPING NOZZLES 4

SPECIALTY PIPING NOZZLES 4

CAKE BAKING SECRETS 6

PEANUT BUTTER LAVA FUDGE CUPCAKES 12

NEAPOLITAN CUPCAKES 14

MINI CHOCOLATE PEANUT BUTTER CHEESECAKES 17

HOMEMADE FUNFETTI LAYER CAKE 19

HEAVENLY SUGAR COOKIES 21

YELLOW BUTTER CAKE 23

SPRING PIE POPS 25

DOUBLE CHOCOLATE DOUGHNUTS 27

 THE ULTIMATE GUIDE TO PIPING NOZZLES
If youre anything like us, then youve amassed quite an impressive collection (or
hoard) of piping tips and nozzles! We even have tips weve never used that we
just cant part with just in case we ever do need them. Sometimes with all the
tips in your tool box, its hard to visualize how your piped buttercream or royal
icing is going to look. Heres are super handy visual piping nozzle guides to help
make cake decorating easier!

OPEN STAR PIPING NOZZLES

Open and closed star tips are very popular when it comes to frosting
pretty cupcakes. They can create lightly textured ruffles when swirled
continuously. Used at an angle, these tips create small shell -type dollops of
buttercream or royal icing perfect for adding cute borders at the base of iced
cakes. Otherwise, piped directly overhead and in short bursts they make gems,
which are great for piping out meringue kisses, mini-cupcakes or tiny bursts of
buttercream on top of a home made cake.

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 CLOSED STAR PIPING NOZZLES

These types of nozzles and tips are perfect for piping ruffled buttercream on top
of cupcakes as well as adding borders to cakes a cookies, depending on their
size. Closed star tips create a more defined texture than open star tips due to
the ridges of the tip being tighter.

These types of nozzles and tips are perfect for piping ruffled buttercream on top
of cupcakes as well as adding borders to cakes a cookies, depending on their
size. Closed star tips create a more defined texture than open star tips due to
the ridges of the tip being tighter.

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 PLAIN ROUND PIPING NOZZLES

We use large plain round piping tips to pipe the simple and rounded swirls on our
cupcakes. In small sizes, theyre great for adding dots of details onto cakes,
adding centers to sugar blossoms or even for piping out names. Small seamless
tips are perfect for piping swiss dots onto cakes with royal icing.

PETAL OR RUFFLE PIPING NOZZLES

The name says it all! These tips are ideal for adding gorgeous buttercream ruffles
to cakes or for piping out impressive flowers on top of cupcakes and cookies.
Always make sure that the fatter end of the piping tip is closest to the cake, with
the thinner end facing upwards. This will ensure super delicate and defined ruffles
and petals!

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 LEAF PIPING NOZZLES

Piping tips that help you create pretty leaves are handy for adding quick detail
to cakes and cookies. Theyre also perfect for adding foliage to drop flowers or
to rosette-piped cupcakes. The trick is to practice holding your leaf tip at
different angles to find out what works for you.

SPECIALTY PIPING NOZZLES

Theyre fun and while youll find that you may not use them often, theyre still
pretty handy to have in your tool box. Another fun option is a tip that creates a
basketweave texture.

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 CAKE BAKING SECRETS
If all the measuring, sifting, and mixing involved in cake-baking seems more like
science class than fun, then keep clicking. With our ten secrets to cake baking, you
WILL conquer the cake, and have fun doing it.

1. Good results start in the mixing bowl.

A cake is essentially a chemistry experimenta series of ingredients mixed in a
specific order to cause reactions that produce specific effects. Butter cakes, like
pound cakes and most layer cakes, get their soft, fine texture and moistness
called a crumbby first creaming together fat and sugar, adding eggs, and slowly
incorporating dry ingredients into the mixture while alternating with a liquid, such as
milk or buttermilk. Angel food, sponge, and chiffon cakes get their signature airy,
foamlike textures when whole eggs or egg whites (depending on the cake) are
whipped until voluminous, then folded into the batter. The air incorporated by
whipping the eggs gives these cakes volume, making them springy and elastic. So
whatever cake youre making, be sure to follow the recipe instruction closely. The
order and method described really counts when cake baking.

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2. Know your oven.
To prevent an under- or overdone cake, get an oven thermometerits the best
way to be sure your oven is calibrated correctly. Bake the cake in the middle (too
close to the top or bottom can cause overbrowning). Gently close the oven door
a hard slam can release air bubbles trapped in the batter. To check for doneness,
lightly press the center of the cake; if it springs back, its done. Or insert a wooden
pick; it should come out clean.

3. Choose the proper pan size (and color).

Your recipe calls for two 9-inch round cake pans, but you only have 8-inch pans.
What to do? Go get two 9-inch pans. Pan size is specified in recipes because a cake
increases in volume 50 to 100 percent during baking; if your pan is too small, the
cake could overflow. Color is important, too; glass or dark nonstick pans usually
require a 25-degree reduction in baking temperature versus silver-colored
aluminum pans.

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4. Use the right flour for the recipe.
Different flours contain varying percentages of proteinthe more protein, the more
gluten. Cake flour has the least protein and yields extra-light baked goods, like angel
food cake. Bread flour has the most and is used for denser items; all-purpose is in
the middle and produces tender cakes.

5. Weigh, dont measure, flour.

If you dont have a kitchen scale, its time to buy one. Weight is the only accurate
way to measure flour. Depending on how tightly flour is packed into a measuring
cup, you can end up with double the amount intended. Thats why we give flour
measurements in ounces first.

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6. Chemistry counts.
The intimate chemistry among key ingredients delivers the foundation for good
cake. Flour thickens the batter and provides gluten, a protein that gives the cake
structure. It forms when flour is combined with a liquid and agitated. Dont overmix,
which can cause your cake to turn tough. Leaveners, like baking soda or powder,
produce carbon dioxide bubbles, which are trapped by the starch in the batter and
expand during baking, causing the cake to rise. Fats, like butter, shortening, or oil,
help retard gluten formation while providing moisture for the cake. This ensures a
tender texture. Sugar breaks up gluten, keeping the texture tender; it absorbs liquid,
keeping the cake moist; and it caramelizes in baking, enriching flavors and helping
the cake brown. Eggs firm up when cooked, helping cake batters set in the oven.
Egg yolks contain fat, as well as lecithin, an emulsifier that allows fats and water to
mix smoothly and ensures even texture.

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7. Give your cake a cooldown.
Cool cakes in the pan on a wire rack for 20 minutes, then remove from pan. Once
cooled, place a plate on top, invert the pan, and gently tap or shake it to release the
cake. Angel food cakes are usually baked in tube pans, then inverted either on feet
attached to the pan or over a bottle to cool upside down while still in the pan
gravity helps the cake keep its volume. When it has cooled, run a narrow spatula
around the edges, and release onto a plate.

8. Frost like a professional.

Put a small dollop of frosting in the center of the cake plate, and place the first cake
layer on top. This will keep the cake from moving as you work. Use an offset spatula
to frost the top, add the next layer, then coat the whole cake with a thin layer of
frosting. (This crumb coat holds loose crumbs in place.) Place the cake in the
freezer for 15 minutes, then remove and finish frosting, starting with the top, then
the sides.

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9. Fondant may make for a beautiful cake, but...
Rolled fondantthe smooth coating seen on elaborate wedding and reality-show
competition cakesis a combination of gelatin, glycerin, and sugar that forms into
an easily molded dough. It doesnt taste very good, though. Poured fondant is a
cooked-sugar syrup thats used as a cake filling, in candies, or to top petit fours
you might know it better as the center of a Cadbury Crme Egg.

10. How to factor in a higher altitude.

Since there is less air pressure at higher altitudes, cakes rise more and can dry out
because liquids evaporate more quickly. If you live above 3,500 feet, follow these
guidelines: Increase the oven temperature to 375 and liquid by 2 tablespoons for
each cup used. Decrease each cup of sugar by 1 tablespoon, each teaspoon of
baking powder by teaspoon, and the baking time by 5 minutes.

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 PEANUT BUTTER LAVA FUDGE CUPCAKES

INGREDIENTS

Vegetarian Condiments

Refrigerated 6 tbsp Corn syrup, light

2 Egg 1 1/3 cups Peanut butter*** (see

note), creamy

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Baking & Spices 4 1/2 tsp Vanilla

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda Snacks

1 1/2 cups Brown sugar, light 20 Storebought or homemade

packed chocolate-covered pretzels

1 1/2 cups Cake flour* (see note

1/2 oz Chocolate Dairy

5 oz Chocolate or chocolate chips, 29 1/2 tbsp Butter, unsalted

semisweet
3 tbsp Heavy cream
1 Chocolate sprinkles
3 tbsp Heavy whipping cream
2 2/3 tbsp Cocoa powder
3 tbsp Milk
1/2 cup Cocoa powder,
2/3 cups Sour cream
unsweetened

2 1/4 cups Confectioners sugar

Liquids
2 Pinch Salt
3/4 cups Water, hot
1/4 tsp Salt

2 2/3 tbsp Sugar

Soft & tender chocolate cupcakes, hot fudge sauce center that explodes in the
mouth, fluffy peanut butter frosting & chocolate-covered pretzel. What's not to
love?

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 NEAPOLITAN CUPCAKES

INGREDIENTS
Refrigerated 1/2 tsp Baking soda
1 Egg, large 1 1/2 cups Cake flour
3 Egg whites, large 1 5/8 cup Granulated sugar
1 Egg yolk, large 1/2 tsp Salt
1/3 cup Unsweetend cocoa powder
Baking & Spices 1 1/4 tsp Vanilla
1 cup All-purpose flour 1/2 Vanilla bean, Seeds of large
1 1/2 tsp Baking powder

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Oils &
Vinegars
2 1/2 tbsp Vegetable or canola oil

Dairy
11/16 cup Butter, unsalted
1/4 cup Heavy cream
1/2 cup Milk

Liquids
1/2 cup Water

Directions

For the chocolate cupcake:

Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together
cocoa powder and baking soda. Carefully pour in boiling water and whisk until
bubbling subsides and mixture is well blended, allow to cool for 5 minutes.

Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on
low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla
and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend
in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until
combined, while scraping down sides and bottom of bowl.

Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and
spread into an even layer, set aside.

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For the white vanilla cupcake:

Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk
mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with
the paddle attachment, whip together butter and sugar with vanilla bean seeds
on medium-high speed until pale and fluffy. In separate mixing bowl whisk
together milk, egg whites and vanilla extract until well blended.

Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined,
then add 1/2 of the milk/egg mixture and mix on low speed until combined then
increase to medium speed and mix 1 minute (if you are using a paddle
attachment that doesn't constantly scrape bowl, then mix 1 1/2 minutes and
occasionally scrape down sides and bottom of bowl throughout mixing. Batter
should become fluffy). Add another 1/3 of the flour mixture and mix until
combined, then add remaining 1/2 of the milk/egg mixture and mix on low until
combined then increase to medium and mix 1 minute (1 1/2 minutes with regular
paddle attachment, it should have the consistency similar to fluffy mousse). Add
last 1/3 of the flour mixture and mix until well combined.

Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and
carefully spread batter evenly to edges. Bake in preheated oven until toothpick
inserted into center of cupcake comes out clean, about 16 - 19 minutes. Cool in
baking sheet several minutes then transfer to a wire rack to cool completely
(once cool immediately store in an airtight container). Pipe or spread strawberry
frosting over cupcakes.

Recipe Source: Cooking Classy

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 MINI CHOCOLATE PEANUT BUTTER CHEESECAKES

INGREDIENTS
For crust: 1/2 cup peanut butter

1 cup finely crushed chocolate 2/3 cup powder sugar

graham crackers (or cookies)
1 teaspoon vanilla
4 tablespoons unsalted butter or
2 eggs
margarine, melted
For topping:
1 tablespoon granulated sugar
12oz. semi-sweet chocolate
chopped
For filling:
1/2 cup heavy cream
16 oz cream cheese, softened
1/4 cup chopped peanuts

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Instructions

Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.

In a bowl mix together graham cracker (or cookie crumbs), sugar and melted
butter.

Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10
minutes, remove from oven and set aside.

In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar
and vanilla on medium speed until well combined.

Beat in eggs (one by one) until evenly combined.Do not over mix it.

Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or
until the toothpick comes out almost clean.

Remove from oven and cool completely.

Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of
each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.

Store cheesecakes in refrigerator.

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 HOMEMADE FUNFETTI LAYER CAKE

Made totally from scratch, this festive Funfetti cake is irresistible!

Ingredients: 4 teaspoons baking powder

3/4 cup rainbow sprinkles 1 teaspoon salt

6 large egg whites, room 16 tablespoons unsalted butter, cut

temperature into 16 pieces and softened

2/3 cup whole milk, room

temperature

2 teaspoons vanilla extract

3 cups (12 ounces) cake flour

1 1/2 cups (10 1/2 ounces) sugar

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For the Frosting: 1 tablespoon vanilla extract

1 pound (4 sticks) unsalted butter, 1/2 teaspoon salt

cut into 32 pieces and softened
4 cups (1 pound) confectioners'
1/4 cup heavy cream sugar

Directions:

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.
Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan
with parchment and spray parchment. In the bowl of a food processor pulse 1/2 cup
sprinkles until coarsely ground, 8 to 10 pulses; set aside. Whisk together egg whites,
milk, and vanilla in bowl; set aside.

2. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder,
and salt on low speed, about 30 seconds. With stand mixer running, add butter, 1 piece
at a time, until combined and mixture resembles moist crumbs. Add all but 1/2 cup
egg mixture and mix until just combined. Increase speed to medium-high and beat
until light and fluffy, about 1 minute. Slowly add remaining 1/2 cup egg mixture. Scrape
down bowl and beat on medium-high speed until well combined, about 15 seconds.
Stir in ground sprinkles.

3. Pour into prepared pans and smooth tops with rubber spatula and bake until
toothpick inserted in center comes out clean, about 21 to 25 minutes. Cool cakes in
pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding
parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and
cut off any dome or excess off your cake.

4. To make the frosting, in the bowl of a stand mixer fitted with whisk, whip butter,
cream, vanilla, and salt on medium-low speed until combined.

5. Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed
to medium-high and whip frosting until light and fluffy, about 5 minutes.

6. To assemble, spread 1 1/2 cups frosting on one cake layer. Top with second cake
layer and spread top and sides of cake with remaining frosting. Press remaining
sprinkles around bottom edge of cake and outer edge of the top of the cake. Store at
room temperature for up to 3 days or up to 1 week in refrigerator. Always bring
refrigerated cakes to room temperature before serving.

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 HEAVENLY SUGAR COOKIES

INGREDIENTS:

FOR THE COOKIES: FOR THE FROSTING:

1 cup butter, softened 1 cup butter, at room temperature

1 cup heavy cream, at room 8 cups powdered sugar

temperature
1/2 cup milk, at room temperature
1 cup sugar
1 teaspoon vanilla
2 teaspoons vanilla
1/4 teaspoon almond extract,
2 eggs, at room temperature optional

4 teaspoons baking powder food coloring, optional

4 cups flour sprinkles, optional

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Directions:

FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add
the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking
powder and flour and mix well.

Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge
overnight or for several hours.

Pre-heat your oven to 350 degrees. Roll out the dough on a floured surface. (I
prefer them nice & thick about 1/2 but anywhere between 1/4 -1/2 is good.)
Use a 3- 3 1/2 circle cookie cutter. Place circles on a parchment lined cookie
sheet. (These cookies spread a little while baking, so they dont do well when cut
into other shapes)

Bake for 8-10 minutes (depending on the size of your circle) or until bottoms are
a very light brown. Check at 8 minutes & DO NOT overcook or they will be dry.
Take them out right when they are done and dont look wet on top.

FOR THE FROSTING: Cream the butter until light and fluffy, about 3 minutes. Add
4 cups of the powdered sugar, the milk, vanilla & almond extract. Beat till smooth
and creamy. Add the remaining sugar, one cup at a time until desired
consistency. Add food coloring if desired.

You can pipe the frosting on the cookies or use a knife. I piped it on, then
smoothed the top with a knife.

NOTES: If you dont want to roll out the dough and use a round cookie cutter,
you can roll the chilled dough into balls and press down with your fingers. They
wont be a perfect circle, but it does cut out the rolling step and covered in
frosting, nobody will notice. If you do this, bake for less time as they will be a
smaller circle. (See picture below for comparison)

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 YELLOW BUTTER CAKE

You'll Need:

1 cup butter, softened 2 teaspoons vanilla extract

1 1/2 cups sugar 2 cups cake flour

8 egg yolks 2 teaspoons baking powder

3/4 cup milk 1/2 teaspoon salt

Directions

Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.

In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl or the bowl of an electric mixer fitted with a whisk attachment,
cream together the butter and sugar until very light and fluffy.

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Mix in egg yolks, one at a time, mixing well after each addition and scraping
down the sides of the bowl as you work. Stir in the vanilla extract.

Add the flour mixture to the butter mixture alternating with the milk, beginning
and ending with the flour in three additions, mixing until just incorporated.
Scrape down sides of bowl again, and mix for another few seconds.

Pour batter into the prepared pans, diving between pans evenly. Bake in the
preheated oven for 25-30 minutes or until tops of the cakes are golden and
spring back when pressed very lightly or a cake tester or skewer inserted into
the center of the cake comes out clean.

Allow cakes to cool in their pans for 10 minutes. Turn them out onto wire racks
to finish cooling completley. Frost with chocolate frosting.

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 SPRING PIE POPS

INGREDIENTS FOR PIE POPS RECIPE:

50 Vanilla wafers

2 slices (1/8th each) Marie Callender's Chocolate Satin Pie

1 cup Premier white morsels

1 TBS Wesson Vegetable Oil

12 Cake pop sticks

Assorted sprinkles, colored sugar or crushed pretzels

Raspberries

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DIRECTIONS:

Line shallow baking pan with parchment paper; set aside. Place wafers in food
processor bowl; pulse wafers into fine crumbs. Add pie slices; pulse until mixture
comes together and forms a ball.

Roll mixture into slightly larger than 1-inch balls; place on pan. Insert sticks.
Freeze 30 minutes or until set.

Place morsels and oil in small microwave safe bowl. Microwave on HIGH 30
seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until
mixture is melted completely. Roll a pie ball in melted mixture until evenly
coated, spooning extra over top to cover completely. Let excess drip off and
place on pan. Immediately sprinkle each pie pop with colored sugar, sprinkles or
crushed pretzels, if desired. Refrigerate 1 hour or until firm. Store in airtight
container in refrigerator.

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 DOUBLE CHOCOLATE DOUGHNUTS

INGREDIENTS

For the Doughnuts

cup all-purpose flour cup packed brown sugar

cup cocoa 3 tablespoons granulated sugar

teaspoon baking soda 1 and teaspoons vanilla

teaspoon salt (to taste) 6 tablespoons buttermilk (or 1

teaspoon vinegar mixed with 6
2 tablespoons melted butter, cooled
tablespoons cow's milk)
to room temperature

1 egg

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For the Glaze

cup icing sugar 2 teaspoons corn syrup (light or

dark)
3 tablespoons cocoa
sprinkles (optional)
3-4 tablespoons cream

Instructions

Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick
cooking spray or grease with butter and set aside. I only have one doughnut pan,
so I made mine in two batches. But if you have two pans - you can prepare both
since the recipe will make about 8 doughnuts.

In a medium bowl whisk together the flour, cocoa, baking soda and salt until
combined. Then in a separate medium bowl, whisk together the melted butter,
egg, sugars, vanilla & buttermilk. Add the dry ingredients into the wet & whisk
until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock
bag, cut off the bottom corner, and pipe the batter into the prepared tin. Bake
for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an
inserted toothpick should come out clean. Allow doughnuts to cool in the pan for
5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar,
cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the
remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with
sprinkles.

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