<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Frosting</title>
	<atom:link href="http://cakejournal.com/tag/frosting/feed/" rel="self" type="application/rss+xml" />
	<link>http://cakejournal.com</link>
	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
	<lastBuildDate>Tue, 21 May 2013 10:59:27 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.5.1</generator>
		<item>
		<title>Decadent chocolate ganache cake</title>
		<link>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/</link>
		<comments>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 10:05:38 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11327</guid>
		<description><![CDATA[This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn&#8217;t be easier to make.  This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups)  margarine or softened butter 7  eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6&#8243; cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Oreo cookies and cream filling</title>
		<link>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/</link>
		<comments>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 07:01:01 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11265</guid>
		<description><![CDATA[This filling is one of my most requested for cakes and cupcakes.   It&#8217;s also a recipe that I&#8217;ve been promising to post for ages and I just always forget to snap some good pics!   So I finally made it, I measured all of my ingredients (I don&#8217;t always measure everything), I taste tested (of course) and now I&#8217;m sharing! If you love cookies and cream, you&#8217;re going to love this.  I&#8217;ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful.  I like to pair it with cream cheese frosting, but vanilla or chocolate work well too! Here&#8217;s the recipe: Oreo Cookies &#38; Cream Filling 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp) 4 oz. salted butter, at room temperature (1 stick) 1 teaspoon vanilla 2 cups powdered sugar 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work! 1-2 tablespoons heavy cream, as needed Step 1:   Cream together the cream cheese, butter, and vanilla until smooth. Step 2: Mix in the powdered sugar until smooth. Step 3: Fold in the crushed cookies. Step 4: Use [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Lemon Chiffon layer cake recipe</title>
		<link>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 11:36:40 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10835</guid>
		<description><![CDATA[I absolutely love spring and seeing all the new fresh fruit available!  When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner! This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.  The cake is light and airy &#8211; with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. I hope you&#8217;ll give it a try! Lemon Chiffon Layer Cake Preheat oven to 350° F (180° C) (3) 8&#8243; round ungreased cake pans, lined with parchment Cake Ingredients: 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups granulated sugar, divided 1/2 cup vegetable or canola oil 6 large eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1-2 teaspoons lemon zest 1/2 teaspoon cream of tarter Filling: 2/3 cup lemon curd (homemade or store-bought) Frosting Ingredients: 1 1/2 cups heaving whipping cream 3 tablespoons granulated sugar 3 tablespoon of lemon curd For the frosting: Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>How to make a bunny cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-bunny-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-bunny-cake/#comments</comments>
		<pubDate>Tue, 19 Mar 2013 11:52:43 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10572</guid>
		<description><![CDATA[Do you guys remember the bunny toppers I made a few weeks ago? Well, I wanted to do something related to bunnies again coz honestly, they are TOO CUTE and great for Easter celebrations! Hehe. This time, I made a bunny cake! The cake is very simple to make and it&#8217;s perfect for anyone who is scared to use fondant or does not like fondant. The cake is covered in coconut to give the bunny a &#8220;furry&#8221; look and all the facial details are made with jelly candies&#8230;YUM! This is what I used: Shredded coconut (Not the toasted kind. It has to be white) Purple, red and green jelly candies (or you can use fondant in the same colors) White buttercream icing Spatula (to spread the icing all over your cake) Turntable Cake board (should be the same size as your cake) Rolling pin Granulated sugar (to prevent stickiness when working with jelly candies) Cardboard ears Scissors 2 popsicle sticks Round cake-6&#215;3 (in any flavor) Black edible marker Step 1:   Place your cake on a cakeboard. Now, place this cake on your turntable. Use a spatula to cover your cake in buttercream icing. Step 2: Cover your cake in shredded [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-bunny-cake/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>How to make a frozen buttercream transfer</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-frozen-buttercream-transfer/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-frozen-buttercream-transfer/#comments</comments>
		<pubDate>Thu, 14 Mar 2013 09:49:32 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10075</guid>
		<description><![CDATA[My favorite cakes to decorate are children&#8217;s birthday cakes, which often revolve around a theme or a favorite character. In my quest to figure out how to get these characters onto my cakes, I discovered the frozen buttercream transfer. The &#8220;FBCT&#8221; is a great method for transferring any image to the top of a buttercream cake. If you can trace, then you can make one! Tips for making a frozen buttercream transfer: Use an American buttercream recipe that has approximately 50/50 butter to shortening ratio. I’ve had good luck with this recipe by Peggy Does Cake. Search online for coloring page images to find clear designs. Place your transfer in the freezer for a minute in bewteen piping each color to keep outlines firm and strong. Make your transfer level so it will sit nicely when flipped onto your cake. If the back is not level, it may settle as it thaws. Make your transfer the day you are decorating or up to a week in advance and store it in the freezer. Use a crusting American buttercream (like the one referenced) so you can smooth the final transfer with a Viva paper towel. This is what I used: Flat work surface that will [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-frozen-buttercream-transfer/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Cupcakes decorated with gum paste strawberries</title>
		<link>http://cakejournal.com/cake-lounge/cupcakes-decorated-with-gum-paste-strawberries/</link>
		<comments>http://cakejournal.com/cake-lounge/cupcakes-decorated-with-gum-paste-strawberries/#comments</comments>
		<pubDate>Mon, 25 Jun 2012 19:17:25 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9167</guid>
		<description><![CDATA[We are eating a lot of delicious strawberries at the moment. So I thought that a little cupcake with strawberries would be in place. A classic vanilla cupcake filled with a little strawberry jam and a fluffy spread of white meringue frosting on top. I used an apple core to remove some of the cupcake before filling with the jam. The sweet pink strawberries and white flowers are made out of gum paste. You can find a tutorial on how to make the gum paste strawberries and recipes for both meringue frosting and classic vanilla cupcakes here: Gum paste strawberries Classic vanilla cupcakes White meringue frosting Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cupcakes-decorated-with-gum-paste-strawberries/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Valentine chocolate cupcakes</title>
		<link>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 15:45:50 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8393</guid>
		<description><![CDATA[Today I have been in the kitchen baking chocolate cupcakes. Since Valentine&#8217;s Day is soon approaching, I thought that some pink fondant hearts and a little pink sprinkle on the cupcakes would be in place. I have frosted them with Angel Feather Icing, which is good together with the chocolate cupcakes. You can find the recipe for Angel Feather Icing below. Angel Feather Icing Ingredients. 2 large egg whites 170 g (3/4 cup) of white sugar 1 dl (1/3 cup) corn syrup 2 Tbsp cold water 1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice) 1/4 tsp salt 1 tsp vanilla extract or almond extract Optional: Food coloring Direction. Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below. Take your handheld electric mixer and beat the mixture until the icing has stiff peaks. Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy. You can add drops of food coloring if you like. Spread it onto cakes with a metal spatula or pipe it onto cupcakes with a piping bag and large piping tips, like Wilton [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/feed/</wfw:commentRss>
		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Lemon vanilla cupcake</title>
		<link>http://cakejournal.com/recipes/lemon-vanilla-cupcake/</link>
		<comments>http://cakejournal.com/recipes/lemon-vanilla-cupcake/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 23:27:13 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4784</guid>
		<description><![CDATA[I love lemon curd. So when I was making a jar of homemade lemon curd the other day, I just had to bake some cupcakes and use the silky smooth lemon curd as a filling. I ended up with these delicious lemon vanilla cupcakes. Do I need to tell you, that they were oh so good? The fresh lemon zest, the seeds from the vanilla bean, the delicious sweet and tart lemon curd. All together with the sweet white meringue frosting on top. They were a hit! This cupcake will be just as good without the filling. Maybe with a Italian Meringue Buttercream flavoured with lemon curd on top, instead of the white frosting. I would also love to try these cupcakes just plain, with a spread of royal icing. I went for a quick decoration with some yellow shimmering non-parelis and a small petunia flower I have used a 11mm star tip for the swirl (the same tip that I used for the confetti cupcake) and the color for the flower are Wisteria from Squires Kitchen. If you would like to try a lemonly lemon treat yourself? Then here are the recipes: White Meringue Frosting Lemon Vanilla Cupcakes Lemon [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/lemon-vanilla-cupcake/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Confetti cupcake</title>
		<link>http://cakejournal.com/recipes/confetti-cupcake/</link>
		<comments>http://cakejournal.com/recipes/confetti-cupcake/#comments</comments>
		<pubDate>Sun, 02 Jan 2011 23:56:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4710</guid>
		<description><![CDATA[I have been baking today, simply because I needed something sweet and sugary. I ended up with a batch of light chocolate cupcakes with a white meringue frosting on top. It is a really good flavour combination those two. If you are looking for a 100% white frosting, the white meringue frosting is a really good choice. The white meringue frosting holds up really well too. I had a couple of left overs and after a couple of hours they still looked nice. The only thing is that the frosting will crust over time, but it still taste good. To dress them up, I used some bright and colorful sprinkles to give the final touch. Simple and classic! The reason why I call them light chocolate cupcakes is because they have a light chocolate (cocoa) flavour and my kids loves them. I love this close up photo of this confetti cupcake Mmmmm. Are you new to CakeJournal? then you can read more about cupcake decoration, tips and tricks in the tutorial section Look under Cupcakes. For those of you who would like to know what tip I have used for the swirls. I can tell that it is a plain [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/confetti-cupcake/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Chocolate frosting</title>
		<link>http://cakejournal.com/recipes/chocolate-frosting/</link>
		<comments>http://cakejournal.com/recipes/chocolate-frosting/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 17:20:29 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1323</guid>
		<description><![CDATA[Many of you asked me about a nice chocolate frosting that goes perfect with banana cupcakes. I like the chocolate fudge frosting from the 125 best Cupcake recipes but that one can be a little to strong because of the cocoa powder especially if you are using a really nice dark cocoa. Of course you can cut down the amount of cocoa or simply just use a more lighter cocoa powder for that recipe or you can try out my chocolate frosting? What I like with my recipe is that it is not strong in taste and not too buttery either, but it has just the right amount of sweetness with a twist of vanilla. So here goes: Chocolate frosting: (makes 14 oz. (400 gram) frosting) 5 oz. (150 gram) unsalted soft butter 7 oz. (200 gram) confectioners sugar 1 oz. (30 gram) cocoa powder 2 tbsp milk lukewarm (start out with only 1 tbsp and see/taste if it need the last tbsp of milk) 1 tsp vanilla How to make the frosting: Cream butter and sift in the confectioners sugar and cocoa powder. Add the milk and vanilla. Mix untill well incorporated. Note: If the frosting look a bit [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/chocolate-frosting/feed/</wfw:commentRss>
		<slash:comments>57</slash:comments>
		</item>
		<item>
		<title>The great cupcake project</title>
		<link>http://cakejournal.com/cake-lounge/the-great-cupcake-project/</link>
		<comments>http://cakejournal.com/cake-lounge/the-great-cupcake-project/#comments</comments>
		<pubDate>Fri, 16 Jan 2009 00:02:48 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1083</guid>
		<description><![CDATA[I decided today I would finally try out my new cupcake pan. So with all the ingredients ready I started and thought that it would be fun for you to see how it works I used the recipe that comes with the pan, a vanilla butter cake. I baked it on 325 F (165 C) for about 1 hour and 30 mins. At that moment the &#8220;swirl&#8221; part was done but the bottom needed 15 minutes more. So I placed a piece of tinfoil over the cakes for the last 15 minutes. The cakes went out of the tin very easy. I carved off a little bit of the &#8220;swirl&#8221; to get it more levelled and assembled the cakes with IMBC. All left was to add the IMBC to the top. Not an easy job to do as I had to do it over two times. First a light crumb coating and then I placed it in the refrigerator for 15 minutes so that it would harden before I added the last layer. Now if you wanted it to be smooth like its showed on the pan? a smoothing touch with your hands (wearing gloves of course) would do the [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/the-great-cupcake-project/feed/</wfw:commentRss>
		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>How to make Italian meringue buttercream</title>
		<link>http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comments</comments>
		<pubDate>Sun, 12 Oct 2008 22:29:47 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=444</guid>
		<description><![CDATA[This is not only one of the best tasting frostings, but its also great for decorating cupcakes with swirls and covering cakes. The Italian meringue buttercream. I must say though that the cupcakes frosting on the photo did cause me problems, as I had to make it over five times to get it right. My problem was, when I was adding the sugar syrup to the egg whites. It turned into a milky soup&#8230; that have never happend to me before and the only thing that made it ok was simply to buy new fresh egg whites and start over again with the sugar syrup. So it can be a bit tricky to make, but when it&#8217;s made it is so delicious. Italian meringue buttercream (IMBC). Makes 8 cups. 1/2 cup of cold water (120ml) 2 1/4 cups of caster sugar (530ml / 430gr) 1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only! 1 1/2 pound of soft unsalted butter (680gr) 1 tsp of vanilla extract Kitchen stand mixer First set the timer on 7 mins &#38; pour the eggwhites into the kitchen mixer with whisk attachment. Step 1: Place sugar &#38; water in a [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/feed/</wfw:commentRss>
		<slash:comments>475</slash:comments>
		</item>
		<item>
		<title>How to make royal icing</title>
		<link>http://cakejournal.com/tutorials/how-to-make-royal-icing/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-royal-icing/#comments</comments>
		<pubDate>Thu, 08 May 2008 20:11:15 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Royal icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=215</guid>
		<description><![CDATA[I have received many questions about how I make my royal icing. I make royal icing with eggwhites (pasturized) since meringue powder and dried eggwhite powder is not very common here in Denmark. Some of the cake decorating shops may have it though, but I stick to the eggwhites. If you know how to make royal icing, but are having trouble getting it runny for flooding your cookies, this step by step instruction might be helpful to you. I can tell that I always start out with a stiff royal icing and then I thin it down with water to either soft for piping and runny for flooding. Always remember to cover up your royal icing with either cling film or a wet cloth as this will prevent the royal icing to dry out. Also if your icing gets too thick add water or if it is too wet add more icing sugar. So here is the tutorial on how to make royal icing. This is what I use: 2 eggwhites 2 lb icing sugar sifted (Not all may be used) 1 tsp lemon juice Large bowl Handheld mixer with hooks or kitchen mixer with paddle attachment Cling film Step [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-royal-icing/feed/</wfw:commentRss>
		<slash:comments>278</slash:comments>
		</item>
		<item>
		<title>How to make marshmallow fondant</title>
		<link>http://cakejournal.com/tutorials/how-to-make-marshmallow-fondant/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-marshmallow-fondant/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 23:02:43 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=111</guid>
		<description><![CDATA[Here is a little &#8220;How to&#8221; on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard. This is what I use: Makes about 1 1/2 to 2 pounds White marshmallows (16 oz) Water (2 tbsp) Icing sugar sifted (1 to 2 pounds) Crisco Heatproof bowl Spoon Sift Food colors or cocoa powder Flavouring optional Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco. Step 1: Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo. Step 2: Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour. Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-marshmallow-fondant/feed/</wfw:commentRss>
		<slash:comments>538</slash:comments>
		</item>
		<item>
		<title>Cupcake treats</title>
		<link>http://cakejournal.com/cake-lounge/cupcake-treats/</link>
		<comments>http://cakejournal.com/cake-lounge/cupcake-treats/#comments</comments>
		<pubDate>Tue, 11 Dec 2007 15:14:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=82</guid>
		<description><![CDATA[My favorite cupcake combo at the moment is chocolate cupcakes with loads of marshmallow frosting on top. So here are some of my latest cupcake treats. First, cupcakes decorated with candy canes and home colored sprinkles. Next we have &#8220;Hi-Hats&#8221; or should we call them &#8220;Low-Hats&#8221; I think that the red sparkle gives them a nice Christmas touch. Loads of chocolate and loads of marshmallow frosting can it get any better? Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cupcake-treats/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Teddy bear birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/teddy-bear-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/teddy-bear-birthday-cake/#comments</comments>
		<pubDate>Wed, 12 Sep 2007 21:52:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=65</guid>
		<description><![CDATA[This cuddly brown teddy bear birthday cake is made by Leesa from Australia, for her sons first birthday. Leesa have used the Wilton Stand-Up cuddly Bear pan set. The teddy&#8217;s fur is made of butter cream icing with a Wilton Multi-Open decorating Tip no 233 and the snout, ears, feet and eyes is attached with rolled fondant. The direction on how to make the teddy bear cake, can be found in the book: A cake for a christening by Karen Davies. You can see two of my teddy bear cakes here and here. Thank you Leesa for letting me show your teddy bear cake. Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/teddy-bear-birthday-cake/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>How to make poured fondant icing</title>
		<link>http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/#comments</comments>
		<pubDate>Thu, 16 Aug 2007 18:38:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=59</guid>
		<description><![CDATA[This is a tutorial on how to make poured fondant icing. Since I have used a danish recipe have I found another one at the ochef website. This poured fondant is not 100% white like the thing that you can buy from your cake decorating supplier, but it do not make any difference when adding color. This is what I use: 2-1/2 cups sugar (480 grams) 1/2 cup water (120 ml) 1/4 cup corn syrup (60 ml) Casserole Candy-thermometer Heavy-duty mixer with paddle attachment 2 plastic bags A spoon Step 1: In a casserole add sugar, glycose syrup and water. Put in the candy-thermometer so that you can monitor the temperature. Step 2: Give the sugar mixture a quick stir and heat it up to the &#8220;soft-ball&#8221; stage (238°F; 114°C). The mixture needs to be heated as fast as possible, to prevent the sugar from turning brown, so dont be affraid to put the cooking plate on max. When it reaches the needed temperature you remove it from the heat. Step 3: Carefully pour the &#8220;sugar syrup&#8221; into the mixing bowl. Let it cool until it reaches 140°F (60°C). Step 4: When the &#8220;sugar syrup&#8221; has reached 140°F (60°C) start [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-poured-fondant-icing/feed/</wfw:commentRss>
		<slash:comments>154</slash:comments>
		</item>
		<item>
		<title>Mini cupcakes</title>
		<link>http://cakejournal.com/recipes/mini-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/mini-cupcakes/#comments</comments>
		<pubDate>Sat, 28 Jul 2007 19:12:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=54</guid>
		<description><![CDATA[I made these mini cupcakes the other day, when some of my family was dropping by for a cup of coffee. Chocolate chip cupcakes with chocolate buttercream and sugar sprinkles on top. They tasted really great. I will share the recipe for the delicious chocolate buttercream with you. Chocolate buttercream: 100 grams soft butter 100 grams chocolate 100 grams icing sugar 4 pasteurize egg yolks (use only pasteurized egg yolks) Carefully melt the chocolate and stir in the soft butter. Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear. Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/mini-cupcakes/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Cupcakes with buttercream icing</title>
		<link>http://cakejournal.com/cake-lounge/cupcakes-with-buttercream-icing/</link>
		<comments>http://cakejournal.com/cake-lounge/cupcakes-with-buttercream-icing/#comments</comments>
		<pubDate>Mon, 07 May 2007 11:24:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=14</guid>
		<description><![CDATA[Today I have been making cupcakes with buttercream. I used a vanilla pound cake and buttercream icing for the top. For the decorations I used small flowers made out of sugar paste/fondant icing and some sugar roses made of royal icing. Check out my favourite cupcake books on my Amazon cake book store UK or US. Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cupcakes-with-buttercream-icing/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
	</channel>
</rss>
