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A
magazine of baking techniques, tips, and recipes, from To
view this publication online go to: http://www.preparedpantry.com/vol5iss3-30.htm
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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!
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Buttercream Frosting
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 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
What is Meringue Powder?
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 recipe belongs in your kitchen. Ganache 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.
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 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.
Other items on sale this week:
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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. 
French
Vanilla Cream 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.
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.
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. 
To
make ganache, you will need quality dark or bittersweet chocolate.
Though you can make ganache with chocolate chips, we recommend quality
wafers. 
For
decorating, you will need a food coloring set and a decorating
set with different tips. 
For
the Cherry Vanilla Cake, you will need quality cake pans. Again,
a spray genie is a handy way to grease a pan.