Kake Kreations ~ Recipes

KAKE KREATIONS

21851 Sherman Way Canoga Park Ca 91303
Phone: 818-346-7621 Fax: 818-887-7647

Hours: Mon.-Fri. 10am -6 pm Sat. 10am - 5Pm

Cake Decorating & Candy Making Supplies

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Recipes

Shortbread Cookies

1 lb. butter or margarine (for cutout cookies, use 70% margarine)
1- cup sugar
4 cups flour

Mix all ingredients together. For cutout cookies, roll out dough, cut and place on an ungreased cookie sheet. Bake at 350 degrees until the bottom edge begins to brown (usually 10 - 12 mins) for bar cookies, press dough onto ungreased cookie sheet, prick with a fork and bake until the top begins to brown (usually about 20 mins) Remove from oven. Cut into bars while still warm.

Double Lemon Cake

1 pkg. lemon cake mix, pudding included
1 pkg. instant lemon pudding
4 eggs
1 cup water
1/3 cup cooking oil

In a large bowl, combine all ingredients together and beat for 4 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-50 minutes or until cake tests done. Cool in pan for 10-15 minutes. Turn out onto a wire cooling rack for complete cooling. Sprinkle with confectioners sugar or top with a glaze.

Almond Rocca

1 lb. butter
2 c. granulated sugar
6 Tbsp. water
2 Tbsp. light corn syrup
1 lb. chopped almonds

Combine the butter, sugar, water and corn syrup in a pan and heat, stirring until the mixture reaches 280 degrees. Add 1 cup of the chopped almonds. Stir and continue heating until the mixture reaches 300 degrees. Pour into a buttered jelly roll pan or 12"x18" pan. Spread melted chocolate on top of the almond rocca and sprinkle half of the remaining chopped almonds on the chocolate. Let cool long enough for the chocolate to set. Remove from the pan and place, chocolate side down, on waxed paper. Spread melted chocolate on the remaining side of the almond rocca and sprinkle with the rest of the chopped almonds. Let set completely and break into pieces.

Almond Apple Crumb

8 oz. almond paste
1 unbaked 9" pie crust
5 baking apples, peeled, cored and sliced
1/4 cup sugar
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. cold butter, in 1/2" pieces
1/4 cup chopped almonds

Preheat oven to 375. Roll almond paste between 2 sheets of waxed paper to form a 9" circle. Press rolled almond paste into the bottom of the unbaked pie crust.

In a bowl, combine apples, sugar, and 1/2 tsp. cinnamon. Pour into pie shell.

In a bowl, combine remaining cinnamon, flour, oats, brown sugar and almonds. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake for 55 minutes.

Sugar Cookies

1 cup sugar
1 egg
1 stick butter
1/2 cup shortening
2 cups flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Mix all of the ingredients until well blended. Roll out to the desired thickness. Cut. Bake at 325 degrees until the bottom edges begin to brown.

Giant Ice Cream Sandwich

2 pints chocolate chip ice cream, softened
1 pkg. chocolate cake mix
1/2 cup butter or margarine

1.Line the bottom of a 9" round pan. Spread the ice cream in the pan and refreeze. When firm, remove from the pan and return to the freezer.

2. Preheat the oven to 350 degrees. Line bottom of 2-9" round pans with parchment paper. Place cake mix in a large bowl. Add butter and mix thoroughly until crumbs form. Place half of the mixture in each pan and press lightly. Bake for 15 minutes. Remove from the oven and cool for 10 minutes. Remove cake from the pans. Remove the parchment paper. Cool cakes completely.

3. To assemble, place one cookie layer on a plate. top with ice cream. Place ice cream on top. Top with the other cookie. Wrap with foil or plastic wrap and return to the freezer for 2 hours.

Chocolate Ganache

3/4 cup heavy whipping cream
8 oz. semi sweet chocolate, chopped or chips

Heat the cream to boiling. Pour over the chocolate pieces. Stir until all of the chocolate is melted and combined with the cream. (1 Tbsp. liqueur may be added for taste.) To use as a glaze, pour over a cooled cake. To use as a frosting, let cool for about 30 minutes.

Mocha Cookies

1/2 cup butter
1/2 cup packed light brown sugar
2 t. instant expresso powder
2 t. cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur
1 1/2 cups flour

Cream butter, brown sugar, expresso powder, cocoa powder and salt in a mixing bowl until combined, scraping sides as needed. Beat in egg yolk and coffee liqueur. Mix in flour. Chill dough.
Heat oven to 350 degrees. Roll dough to 1/4" thickness. Cut dough with cookie cutters and place on ungreased cookie sheet. Bake 12 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute

Royal Icing

1/4 cup meringue powder
1 pound powdered sugar
2 tablespoons less than 1/2 cup water

Mix all of the ingredients until blended. Whip on high speed until the shine is gone (about 10 minutes). Store royal icing in an air tight container that is made of glass or metal.

Brite White Icing

1/4 tsp salt
3/4 cup water
1-2 Tbsp clear vanilla
3 lbs powdered sugar
1 cup brite white
2 cups crisco shortening

In a large mixing bowl, blend the salt, water, vanilla and powdered sugar. Add the brite white and blend. Add the shortening and blend. Then whip until icing is light and fluffy.
Yield: 9 - 10 Cups

* Will keep for 7 weeks without refrigeration / 6 months refrigerated

Chocolate Frosting

1/2 lb Butter
3 lbs Powdered Sugar
3/4 - 1 cup whole milk
1 tsp Vanilla (brown)
1 small can of Cocoa (8 oz)

Blend butter, vanilla and cocoa in a large mixing bowl. Slowly add the milk and powdered sugar alternating. Beat till well blended.

When using this icing for spreading on the cake, add 1/4 - 1/2 cup more milk for spreadability

Classic Wedding Cake Icing

2/3 cup + 3 tablespoons water, divided
1/4 cup Meringue Powder
12 cups sifted confectioners' sugar, (about 3 lbs.) divided
1 1/4 cups solid vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor

Stiff Consistency:
In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.
Yield: About 7 cups of icing

Shiny Cookie Glaze

1 pound powdered sugar
3/8 cup milk
3/8 cup light corn syrup

Mix the powdered sugar and milk together until smooth. Mix in the corn syrup until mixed.

Coconut Joys

1/2 cup butter or margarine, melted
2 cups dry fondant or powdered sugar
8 oz. coconut
2 oz. cocoa dark, melted (semi-sweet candy coating)

Combine butter, fondant and coconut in a bowl and mix well. Shape into balls. Make an indentation into the center of each. Fill each indentation with the melted cocoa dark. Chill.

Hard Candy

2 cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2-1 tsp flavoring oil
liquid food coloring

Prepare hard candy molds by lightly spraying with Pam and wiping away any excess.

In a 2 quart sauce pan, combine sugar, corn syrup and water. Cook on medium heat, stirring only until the sugar has dissolved. Continue to cook without stirring until the syrup has reached 300 degrees on the candy thermometer. Remove from heat. Allow the bubbles to settle. Add the coloring and flavoring. Stir only long enough to mix in the color and flavoring. Carefully pour or spoon the mixture into the molds. If the candy starts to harden, it may be reheated on low heat. Do not let the mixture get too hard before reheating as it will not remain clear.

Rock Candy

water
sugar
16 oz. glass jar
cotton string

Bring 12 oz. of water to a boil. Remove from heat. Spoon in 1 tablespoon of sugar at a time, stirring after each tablespoons until the sugar is dissolved. Continue adding sugar, 1 tablespoon at a time, until the water reaches its saturation point (the sugar no longer dissolves in the water). Pour the saturated water into the glass jar. Immerse a piece of cotton string 3/4 of the way into the jar and tie the other end around a pencil to rest across the top of the jar. Let the contents cool for 15 minutes, then swish the mixture. Repeat after another 15 minutes. Set the jar in a cool, dry place. After 24 hours, the crystals should be done forming. Remove the string with the crystals attached from the jar and let dry.

Caramel Truffle

1/2 cup whipping cream
1/2 pound caramel
2 cups cocoa lite (milk chocolate), unmelted

Heat whipping cream over medium heat until cream starts to bubble around the edges. add caramel to the whipping cream and stir over medium heat until the caramel is melted. Add the cocoa lite to the caramel mixture and stir until completely melted and combined. Chill the truffle until it is firm enough to shape into balls.

Chocolate Truffles

3 cups sifted powdered sugar
1-8 oz. pkg. cream cheese, softened
12 oz. semi-sweet chocolate wafers, melted
3 Tbsp. flavored liqueur or 24 drops candy oil
powdered sugar
ground nuts
cocoa

Mix the powdered sugar with the cream cheese with an electric mixer until well blended. Add the melted chocolate and mix well. Add the liqueur or flavoring and mix well. Refrigerate for several hours. Shape mixture into 1-inch balls. Roll in nuts, sugar or cocoa. Store in the refrigerator.

French Truffles

3 oz. chocolate coating, melted and cooled
1/2 stick BUTTER (NOT margarine)
7 Tbsp. dry fondant
3 Tbsp. whipping cream

Work the butter into the melted chocolate. Blend in the fondant and then the whipping cream. Whip with a wire whisk. Chill in the refrigerator. Use as a filling or roll into balls and coat with chocolate and then roll the balls in chopped nuts or coconut

Caramel Brownies

3/4 cup semi-sweet chocolate flavored wafers
1/2 stick margarine
7/8 cup sugar
2 eggs
1 cup flour
1/2 tsp. baking powder
1/2 tsp salt
1/2 lb. Heath Toffee Crunch
1/2 cup chopped pecans
1/4 lb. caramel

Preheat oven to 350. Melt chocolate and margarine together over low heat or hot water, stirring until completely melted and blended. Stir in sugar until completely blended. Mix in eggs, one at a time. Stir in the flour, baking powder and salt which have been mixed together. Blend in the Heath Toffee. Spread half the dough in a 9"x9" buttered pan. bake 15 minutes. Set aside and melt the caramel over low heat. Add the pecans to the caramel and stir together. The baked dough will have firmed up. Now pour the melted caramel-nut mixture over the baked dough leaving a 1/4" strip around the edges without caramel. Spread the rest of the dough oven the caramel. Bake another 25-30 minutes. Let cool completely and cut into bars.

Graham Cracker Cookies

1 box cinnamon graham crackers
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
1 cup chopped pecans

Line a jelly roll pan with graham cracker squares. In a saucepan, melt the margarine or butter with the sugar and vanilla. Boil for 3-4 minutes, stirring constantly. Pour the sugar mixture over the graham crackers and sprinkle with chopped pecans. Bake at 350 degrees for 8-10 minutes. Cut into small squares. Cool on waxed paper.

Honeycomb Candy

1 cup sugar
1 cup Karo syrup
1 tablespoon vinegar
1 tablespoon baking soda

Cook the sugar, Karo and vinegar to 300 degrees, stirring only until the sugar is dissolved. Remove from heat. Stir in the baking soda. Stir well. Pour into a buttered 9"x9" pan. Let cool. Break into pieces.
**pieces may be dipped in chocolate.

Homemade Marshmallows

powdered sugar for dusting
2 Tbsp. gelatin
8 Tbsp. cold water
2 cups granulated sugar
1/2 cup cold water
1/4 tsp. salt
2 tsp. vanilla extract

1. Dust a 9" square pan thickly with powdered sugar. Set aside.
2. In a small bowl, soak gelatin in 8 Tbsp. cold water. Set aside.
3. Combine granulated sugar and 1/2 cup water in a large heavy saucepan.
4. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil.
5. Remove from heat. Pour into a large bowl and let stand until partially cool.
6. Add salt and vanilla. Beat with and electric mixer until soft and double in volume.
7. Pour into the prepared pan.
8. Set to cool until it will not stick to the finger.
9. Cut into 1 1/2" pieces and roll in powdered sugar.

Filled Fudge Cake

2 Cups Sugar
1-1/2 tsp. Salt
1 Cup Oil
1 Cup Hot Coffee or Water
2 Eggs
1 Cup Buttermilk
3 Cups Flour
1 tsp. Vanilla
2 tsp. Baking Soda
1/2 Cup Chopped Walnuts
2 tsp. Baking Powder
Coconut filling (recipe follows)
3/4 C. Unsweetened Cocoa

Generously grease and lightly flour a 10" tube or bundt pan. Combine sugar, oil and eggs into a large bowl beating for one minute at high speed. Add flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk, and vanilla and beat for three minutes at medium speed, scraping the bowl now and then. Stir in nuts. Pour half the batter into the prepared pan. Carefully spoon the filling over batter and top with the remaining batter.

Bake at 350 degrees for 70 to 75 minutes or until the top springs back when lightly touched. Cool completely and drizzle with a glaze made by combining one cup Powdered Sugar, 3 tbsp. Unsweetened cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.

Peanut Brittle

2 cups corn syrup
4 cups sugar
4 cups raw peanuts
1 teaspoon salt
2 tablespoons baking soda

1. Combine 2 cups corn syrup and 4 cups sugar in a heavy pan.
2. Cook over medium heat to 238.
3. Add 4 cups raw peanuts and 1 teaspoon salt.
4. Cook to 290. Add 2 tablespoons baking soda.
5. Pour onto a buttered cookie sheet. Let cool. Break into pieces.

Please check back often as New exciting recipes are being added all the time!