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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.

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