Cooking Hints and Tips   

Frosting

Icings won't become grainy if a pinch of salt is added to the sugar. Your frosting will look more professional if you frost first with a thin layer and let it set. Then apply a second coat of frosting. To make a quick glaze for cakes or muffins: Place 1/2 cup ready-to-spread frosting in a microwaveable bowl. Microwave on high about 15 seconds or until it can be stirred smooth and is thin enough to drizzle. To keep whipped cream firm for a longer time to frost a cake or use in a dessert, dissolve 1 teaspoon of unflavored gelatin in 1/4 cup hot milk and beat it into 1 cup of already whipped cream. Adding a pinch of baking powder to powdered sugar icing will help it stay moist and not crack. When tinting cake icing, always make sure to tint enough at one time. If you are going to use the same color for borders and flowers, make sure to make enough as it is near impossible to duplicate the same shade later. To make chocolate glaze, melt Semi-Sweet, White, or German's Sweet Chocolate. Add a small amount of shortening or margarine (up to 1 ts.) to keep the chocolate glaze texture slightly softer after it firms up. Spread immediately over desserts such as cookies, brownies, or cake layers. A good quick frosting is made by boiling a small potato, mashing it, and adding powdered sugar and vanilla. For a frosting that will protect cookies from sticking together when stacked, use one made from powdered sugar and a liquid. The liquid can be water, milk, fruit juice, coffee or anything that would complement the flavor of the cooky. The fat that is used in a typical cake frosting prevents it from setting up hard. Spread the frosting over the cooky and allow to dry before stacking them. If you want a shinier glaze or frosting use a few drops of corn syrup also. Use 1 pkg pudding mix and replace the amount of milk it calls for with heavy whipping cream. This makes a frosting that is not so sweet but still has flavor. Make a frosting for brownies or other cakes or cookies by melting a few of your favorite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies. To make sure your icing doesn't slide off, before frosting, sift some confectioners' sugar over the cupcakes. Color Mixing Chart Apricot = 2 parts Orange + 1 part Golden Yellow Aqua = 5 Parts Sky Blue + 1 Part Leaf Green Avocado = 4 Parts Lemon Yellow + 1 Part Leaf Green + touch of black Black = Mix left over color icing together, then add Black Burgundy = 5 Parts Rose Pink + 1 Part Violet Chartreuse = 5 Parts Lemon Yellow + 1 Part Leaf Green Copper = 1 Part Golden Yellow + 1 Part Brown + 1 Part Christmas Red Coral = 3 Parts Rose Pink + 2 Parts Lemon Yellow Dusty Rose = 2 Parts Red + 1 Part Brown Gold = 10 Parts Lemon Yellow + 3 Parts Orange + 1 Part Red Grape = 1 Part Sky Blue + 6 Parts Rose Pink Hunter Green = Kelly Green + small amount of Black Ivory = Ivory Paste Lavender = 5 Parts Pink + 1 Part Violet Maroon = 4 Parts Red Red + 2 Parts Burgundy Mauve = 5 Parts Rose Pink + 2 Parts Orange + 2 Parts Red + 2 Parts Black Moss Green = 2 Parts Violet + 3 Parts Lemon Yellow Navy Blue = 1 Part Sky Blue + 1 Part Violet Plum = 1 Part Violet + touch of Christmas Red Raspberry = 3 Parts Rose Pink + 1 Part Christmas Red Ruby Red = 1 Part Red Red + touch of Black Rust = 8 Parts Orange + 2 Parts Red Red + 1 Part Brown Silver (Grey) = 1 Part Black + 1 Part Blue Skin Tone = Use a small amount of Copper Teal = 9 Parts Sky Blue + Touch of Lemon Yellow Turquoise = 6 Parts Sky Blue + 1 Part Lemon Yellow

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