COOL TIPS
Why Artificial Vanilla is Cheaper
Synthetic vanillin, usually referred to as “artificial vanilla,” often packs a lot of vanilla flavoring for a much smaller price. Usually, artificial vanilla is derived from by-products of the paper or petro-chemical industries. It is generally three times as strong as vanilla extract, and is chemically processed from guaiacol, a coal tar derivative. Later, artificial caramel coloring and sometimes sweeteners are added.
Look for more information on this web site: Vanilla Bean
Use Rich's Bettercreme mixed with cocoa, lemon pie filling, fruit fillings or preserves - or anything else you might think of - as a great filling in your cakes. Mixed with cocoa it tastes very much like chocolate mousse, yet is stable at room temperature. It's great for icing those cakes when it is requested that the icing not be too sweet!
A paper or styrofoam cup cut in half length-wise makes a great marker for swags on the side of your cake.
The Rollout cookie recipe in the 2002 Wilton Yearbook, page 141, is a great cookie recipe because you don't have to chill the dough before you roll it out and cut it. It tastes great too - add a little almond flavor and it's even better!
Making a Cake Recipe into Cupcakes
Follow cupcake preparation directions in the recipe, but if the recipe does not have specific instructions, be aware that most cake recipes can be made into cupcakes. Use the following guidelines.
Line cupcake pans with paper baking cups; fill cups 1/2 to 3/4 full with cake batter.
Bake cupcakes at 375 degrees F. for about 16 to 20 minutes.
Cool cupcakes completely before frosting.
Expect a yield of about 1-1/2 to 2 dozen cupcakes from a recipe calling for about 2-1/4 cups of flour.
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Recipes to Share
Charlotte's Whipped Buttercream
