Cupcake 101 Supply List
___Tips #356 (x2) ,# 10 ,# 1M ,#3 ,# 18 , # 12
___ButterCream Frosting about 4-6 cups
you can make it or buy it at Kake Kraft Korner (recipe below)
colors
_____ White 11/2 cup
_____ ½ cup yellow
_____ 1/4 cup green
_____1 cup orange
Please mix your colors at home or come a little early
_____Filling ( pudding, jams, or just buttercream)
_____2-24 cupcakes the more you bring the more you will have to decorate.
_____8 piping bags with couplers
_____toothpicks
_____bowls or cups to mix your color in
_____spatula
Recipe: Buttercream
1/2 cup solid vegetable shortening (hi-ratio shortening)
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. 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. 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. Re-whip before using.
___Tips #356 (x2) ,# 10 ,# 1M ,#3 ,# 18 , # 12
___ButterCream Frosting about 4-6 cups
you can make it or buy it at Kake Kraft Korner (recipe below)
colors
_____ White 11/2 cup
_____ ½ cup yellow
_____ 1/4 cup green
_____1 cup orange
Please mix your colors at home or come a little early
_____Filling ( pudding, jams, or just buttercream)
_____2-24 cupcakes the more you bring the more you will have to decorate.
_____8 piping bags with couplers
_____toothpicks
_____bowls or cups to mix your color in
_____spatula
Recipe: Buttercream
1/2 cup solid vegetable shortening (hi-ratio shortening)
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. 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. 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. Re-whip before using.