Simple Yet Fancy Ways to Frost Your Cupcakes

Simple Yet Fancy Ways to Frost Your Cupcakes

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White Frosting (makes about 6 cups)

2 cups solid vegetable shortening 
1 teaspoon Clear Vanilla Extract 
1 teaspoon Clear Butter Flavor Extract 
2 pounds powdered sugar 
2 tablespoons milk (or more to desired consistency)

In large bowl, cream shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.Make sure is it easy enough to spread but not too soft or it will not hold the shape of the decorating tip. If you have it too stiff you will cramp your hands while squeezing the frosting and your edges of frosting may look jagged.

Keep bowl covered with a damp cloth until ready to use. Refrigerate in an airtight container.  Icing can be stored for up to 2 weeks. You can also freeze the frosting.  

To color the frosting I prefer the paste colors as they do not thin the frosting and the colors are more vibrant. 

Drop two colors (if you want) into your frosting bag that has been set with the tip you need. If you have two colors you can squeeze out some of the frosting until it's the variegation you want. 

Carnation:

Use  #103 frosting tip.  Hold the cupcake in your hand. With the tip flush with the cupcake and small end toward the outside make quick little zig zags with the tip.  3-4 at a time.  Then turn the cupcake and do 3-4 more until you have completed one circle. 

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little wiggle in the middle.  Voila!!  You can add leaves to the edges if you like.

Swirl:

This is the easiest and quickest one of them all.  It is also my favorite!  Use a large tip, #2D or a 1M.  I start on the outside and work my way in swirling as I go. I love to use white frosting and add sprinkles.  They come in so many colors, shapes, and themes, it's super easy!!  Add them while the frosting is fresh so they stick.  But, be sure to not do them more than a day ahead or they could melt into the frosting and bleed.

Begonia:

Use a tip #104.  With cupcake in hand and decorator tip (small out to the outside) flush with the cupcake make larger petals.

For the next row you do the same but angle the outside of the tip a little higher than the inside. Finish with a little petal in the middle.  You can add leaves to the edges if you like.

This is white frosting and the color paste striped on the inside of the bag.  

Co-Hosting Thursday Favorite Things Blog Hop 110

Hello everyone,

I'm so excited to be co-hosting an awesome link party this week.

It's hostessed by two fantastic and I'm grateful that they let me join them this week.

Enjoy!

Its Time For Thursday Favorite Things! Thursday favorite things is where you can link your favorite post or write a post about your favorite things and share it with old and new followers. You gain visibility for your blog ( it posts on three blogs) and you make bloggy friends too!

Please share the hop with your readers and let Katherine know if you would like to co-host. 

Here are the rules, yes there are rules. But just a few:

Please DO NOT link and run...visit a few of the wonderful blogs that are sharing at the hop.

• Follow your hostesses Katherines Corner, Sew Crafty Angel  And Me, In the Kitchen with Jenny, let us know if you are a new follower.
• Visit as many blogs in the list as you can. Please leave a comment and let them know you are hopping over from the Thursday Favorite Things hop!
• Share the button or a linklback on your post. Grab the hop button code from Katherines button page a Link back to Katherines Corner is always appreciated but is not mandatory
• No adult content blogs or links directly to your shops please ( they will be removed)
• Yes you can link giveaways ( they are everyone's favorite thing) Add your giveaways to the Win It Page at Katherines Corner too!

Have fun and link up below.

How to Make Fruit Roll-Ups

Fruit Roll-Ups, also known as fruit leathers, are a great healthy snack for young and old alike! You can make them from any type of pureed, cooked fruit that can be made fairly smooth. I prefer to use my homemade unsweetened applesauce but may explore adding some strawberry to it.

Fruit Roll-Ups

No-Sugar Applesauce (preferably homemade) (approx 1 qt made 2 trays cut into 4 - 5 roll ups each)

You will need the fruit-roll up sheets for your dehydrator.  Most come with at least one but they do sell them separately.  Place on the trays.

 Pour a very thin layer of the puree onto the trays of the dehydrator.  Some suggest a little spray oil first. I did not as I didn't want to add anything sticky to my fruit. I was able to peel it off.  Spread your applesauce as evenly as you can.

 Turn on dehydrator. Dry according to dehydrator instructions.  Takes anywhere from 4 to 7 hours.  It needs to be dry and not tacky.  If you dry too long it becomes crumbly. Cut into pieces. 

This is one rolled up.

To store roll-up you need to place on a piece of plastic wrap and roll up so that the plastic is inbetween the fruit so it doesn't stick back upon itself.

 Store in a zip shut bag until ready to eat.