A magazine of baking techniques, tips, and recipes, from
The Prepared Pantry

To view this publication online go to: http://www.preparedpantry.com/vol5iss3-30.htm

Good morning ${token1},

It’s time to plan your Easter with scrumptious cakes and delightful cupcakes. We can help. In this issue, you’ll find great frosting recipes and cakes too. You’ll learn about buttercream frosting, royal icing, ganache, and more.

Plus get your free Cherry Bubblegum Jelly with our Food Network Special. All of our jams, jellies, and syrups are 20% off and when you buy two, you get a free Cherry Bubblegum Jelly.

Don’t miss “Shop this Issue” at the end of the newsletter where you’ll find savings up to 30% on the products that you use like chocolates, baking pans, meringue powder, and more.

You’ll find this issue valuable for years to come.

Happy baking!

Get a free Cherry Bubblegum Jelly with our Food Network Special

Marc Summers
Food Network host

Our new Cherry Bubblegum Jelly is going to be a big star. It’s going to be on Food Network three times next week. Come watch with us. We’re celebrating!

Catch the Food Network show at any of these times:

"Unwrapped" Air Times
April 02, 2007 9:00 PM ET/PT
April 03, 2007 12:00 AM ET/PT
April 06, 2007 7:30 PM ET/PT

Buttercream Frosting

Buttercream frostings are light, smooth mixtures of sugar and butter and/or shortening. They are extremely popular because of their versatility. They are wonderful for decorating and can be flavored and colored for different purposes. Variations often contain egg whites or meringue powder for additional stabilizers.

Simple Butter Frostings

Simple butter frostings are a cousin to buttercream frostings. Without shortening or meringue powder to stabilize them, they are not suitable for decorating and may not work well for layer cakes. They work well for sheet cakes.

French Vanilla Cream Frosting

French Vanilla Cream Frosting is a very smooth and light variation of buttercream frosting. It is a really neat, custard-like frosting that uses egg yolks as the primary fat instead of butter or shortening. The egg yolks give the frosting a pale, creamy yellow color.

Since this is a cooked frosting, it takes a little more work than an uncooked buttercream frosting but it is worth it.

Cherry Vanilla Cake

This is very simple. You can even make it with a mix. Then frost it using our French Vanilla Cream Frosting recipe. It works for a birthday cake or an Easter dessert cake.

Divinity or Seven-Minute Frosting

Divinity or Seven Minute Frosting is wonderful, light, and airy, and very divinity-like. It is one of our favorite frostings. We don’t know of any frosting that is as light and white and candy-like as this. It is a cooked frosting but not difficult.

What is Meringue Powder?

Meringue powder is made with dry egg whites with flavors and stabilizers. It's easy to use. Simply add the meringue powder along with the powdered sugar to your recipe to create a frosting that will set up with a firm shell. The more you add, the harder the shell. For a moderately firm frosting shell, add two tablespoons per cup of powdered sugar.

Royal Icing

Royal icing is a low-fat icing typically made with powdered sugar to which egg whites of meringue powder is added to stabilize the icing and give it a hard shell.

Royal icing is usually thought of as a decorating icing but a hard shell is useful on cookies to keep the frosting from marring in handling or shipping.

A Simple Chocolate Cake

This cake is simple—but good. It’s a moist, dense cake, nearly like a pound cake. It only has a few ingredients, is simple to mix, and uses one pan. Yet it is attractive enough for company. Serve this cake with a scoop of ice cream for a knock-out dessert.

This recipe belongs in your kitchen.


Ganache is a simple chocolate sauce that is luscious, easy to make, and very versatile. By altering the ratio of whipping cream to chocolate, you can make it thin for an ice cream topping, thick like a paste for a sandwich filling between two cookies, or somewhere in between to drizzle over a cake.

Shop this issue!

Break out your shopping list! You’ll need these items to make the great recipes in this issue. All of these items are on sale.

To make ganache, you will need quality dark or bittersweet chocolate. Though you can make ganache with chocolate chips, we recommend quality wafers.

For royal and other icings, you will need meringue powder. Meringue powder will add a hard shell or firm up your icing, depending on how much you use.

For decorating, you will need a food coloring set and a decorating set with different tips.

For the Simple Chocolate Cake, you will need a bundt-type pan and quality chocolate. The easiest way to grease the crevices and corners in a bundt pan is with a spray genie.

For the Cherry Vanilla Cake, you will need quality cake pans. Again, a spray genie is a handy way to grease a pan.

Other items on sale this week:

Email: customerservice@preparedpantry.com
Phone: 1-866-745-7892
Web: http://www.preparedpantry.com
Address: 3847 East 38 North | Rigby, Idaho 83442

You are receiving this email from The Prepared Pantry because you downloaded one of our electronic publications, made an order from our website or subscribed to our newsletter, giving us permission to email you. To ensure that you continue to receive emails from us, add customerservice@preparedpantry.com to your address book today. To discontinue these emails simply click the link provided at the end of this email.

To stop getting this publication simply click the link below. This will stop this Prepared Pantry publication, not other Prepared Pantry publications such as the baking lessons.

Please note: You must manage or update your own email address if you are able. Unfortunately, our customer service representatives simply do not have the time to modify or update your email addresses for you. If you are having problems, or your link is not working, then we will be happy to help. We apologize for the inconveniece.