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GOOD FRIDAY 9 -5

Sat. 4/15   9 - 1

 

 

 

 

 

 

 

 

 

                                                                                                                       .   The Knot 

 

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Delicious Frosting Recipes

 

YOUR FAVORITE CAKE & BAKE BUTTERCREAM FROSTING 

ONE BATCH, enough to frost & decorate your cake

3 lbs Powdered Sugar
2 C. Solid Vegetable Shortening
1/2 C. Margarine or Butter
1 tsp Salt
3/4 C Milk
1 1/2 tsp Clear Vanilla
1 1/2 tsp Lemon Juice

Heat milk, margarine and salt in microwave on high for approximately 1 to 1 1/2 minutes (DO NOT OVERHEAT), just until margarine is softened.  Put this heated mixture into a mixing bowl.  Add vegetable shortening.  Turn mixer on lowest speed and slowly add 1 lb of powdered sugar, mix until creamy.  Turn mixer on medium speed for 1 minute.  Turn mixer to slowest speed, slowly add remaining 2 lbs powdered sugar, vanilla and lemon juice.  Blend until creamy.  Turn mixer on high speed and let mix for 4 minutes until fluffy.

 

 

WILTON BUTTERCREAM ICING
(TRIPLE BATCH) enough to frost and decorate your cake

3 tsp Clear Vanilla Extract
1 1/2 C Solid Vegetable Shortening
3 T Meringue Powder
8 T Water or Milk
1 1/2 C Softened Butter or Margarine
3 lbs Sifted Powdered Sugar

Sift powder sugar and meringue powder into a large bowl, set aside.  Cream shortening, butter, flavoring & water/milk.  Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.  Blend an additional minute or two, until creamy. 

 

NOTE:  This triple batch must be mixed in a large mixer such as a "Kitchen Aid".  If you are using a handheld mixer divide recipe into thirds and make one batch at a time.

 

ROYAL ICING

 

3 Tablespoons Meringue Powder

4 Cups (about 1 lb.) confectioner's sugar

6 Tablespoons warm water

 

Beat all ingredients until icing forms peaks (7-10 min. at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand held mixer)

 

*When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

 

NOTE: Keep all utensils completely grease-free for proper icing consistency.

 

THINNED ROYAL ICING

To thin for pouring, add 1 teasponn water per cup of Royal Icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

 

 

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