Basic Yellow Cake

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any
cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and
can be filled with your favorite filling.

Ingredients:

 3 cups sifted cake flour

 2 1/2 teaspoons baking powder
 1/2 teaspoons salt
 1 3/4 cups sugar
 2/3 cup butter or margarine
 2 eggs
 1 1/2 teaspoons vanilla
 1 1/4 cups milk

Makes: Cake serves 12.

instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with
waxed paper or parchment paper. Sift together flour, baking powder and salt; set
aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed
mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture
alternately with milk, beating well after each addition. Continue beating one minute.
Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes.
Remove from pans; cool completely. Fill and frost as desired.
 Basic Yellow Cupcakes
True classics! Whether served for brunch, showers or after-school treats, iced in any
flavor, our Basic Yellow Cupcakes always work.

Ingredients:

 3 cups cake flour sifted

 2 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 3/4 cups granulated sugar
 2/3 cup butter or margarine
 2 eggs
 1 1/2 teaspoons pure vanilla extract
 1 1/4 cups milk

Makes: About 12 standard cupcakes. Each cupcake serves 1.

instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed
paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream
sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until
thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well
after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25
minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove
and cool completely before decorating.
 Rich Dark Chocolate Cupcakes
There’s no such thing as too much chocolate. Dive into our Rich Dark Chocolate
Cupcakes for an intense jolt of everyone’s favorite flavor.

Ingredients:

 1 cup sugar
 1/2 cup butter or margarine, softened
 2 eggs, slightly beaten
 1/4 cup milk
 3 ounces unsweetened chocolate, melted
 3/4 teaspoon clear vanilla extract
 1/8 teaspoon orange oil
 2/3 cup all purpose flour
 1/4 teaspoon baking powder
 1/4 teaspoon salt

Makes: About 12 standard cupcakes. Each cupcake serves 1.

instructions
Preheat oven to 350°F. In mixer bowl, cream butter and sugar. Add eggs, milk,
chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking
powder and salt; mix just until blended. Pour into prepared pan. Bake 20-25 minutes
or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove
and cool completely before decorating.
 Red Velvet Cupcakes
As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a
dash of red color to create a bold beautiful dessert.

Tools:

 Standard muffin pan

 Standard Baking Cups
 Cooling Rack

Ingredients:

 2 1/2 cups all-purpose flour

 2 tablespoons cocoa powder
 1 teaspoon salt
 1 1/2 teaspoons baking powder
 1/2 cup (1 stick) butter or margarine softened
 1 1/2 cups granulated sugar
 2 eggs
 1 1/2 teaspoons Red (no-taste) Icing Color
 1 teaspoon clear vanilla extract
 1 cup buttermilk
 2 tablespoons water
 1 1/2 teaspoons white vinegar
 1 teaspoon baking soda

Makes: About 20 standard cupcakes. Each cupcake serves 1.

instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl,
combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and
sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix
well until icing color is well incorporated (scraping down sides of bowl when necessary).
Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In
small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon
into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool
cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool
completely.

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with
vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet
and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan
and cool completely before filling and icing.
 Chocolate Fudge Cupcakes
Deep, dark and delicious! Chocolate Fudge Cupcakes are always a hit, especially
when topped by one of our signature icing flavors—Mocha Icing is one of our
favorites.

Ingredients:

 2 cups all-purpose flour unsifted

 1 teaspoon baking powder
 1 teaspoon baking soda
 1/2 teaspoon salt
 3/4 cup butter or margarine room temperature
 2 cups sugar
 3 eggs
 1 teaspoon pure vanilla extract
 1 1/2 cups milk
 3 ounces unsweetened chocolate melted

Makes: About 24 standard cupcakes. Each cupcake serves 1.

instructions
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. In large bowl,
cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a
time, and vanilla; beat thoroughly. Add flour mixture to creamed mixture alternately
with milk, beating well after each addition. Add melted chocolate and beat
thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted
comes out clean. Cool 10 minutes in pan on rack; remove and cool completely
before decorating.
 Buttercream Icing
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our
instructions to make it the ideal consistency you need.

Ingredients:

 1/2 cup solid vegetable shortening

 1/2 cup (1 stick) butter or margarine softened
 1 teaspoon clear vanilla extract
 4 cups sifted confectioners' sugar (approximately 1 lb.)
 2 tablespoons milk

Makes: About 3 cups of icing.

instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually
add sugar, one cup at a time, beating well on medium speed. Scrape sides and
bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add
milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp
cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an
airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water
or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2
cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4
tablespoons light corn syrup, water or milk to thin for icing cakes.
 Cocoa Whipped Cream Icing
If you’re covering cupcake tops with a simple swirl, nothing will make them look fuller
or more luxurious than our Cocoa Whipped Cream Icing.

Ingredients:

 2 cups whipping cream whipped

 1/2 cup confectioners' sugar
 1 teaspoon pure vanilla extract
 2 tablespoons cocoa

instructions
Beat cream until slightly thickened. Gradually add sugar, vanilla and cocoa. Beat
until stiff peaks form.

White Chocolate Cream Cheese Icing

Rich and flavorful, White Chocolate Cream Cheese Icing works wonders with our Raspberry
or Orange Cupcakes.

Ingredients:

 1 pkg White Candy Melts®

 2 packages (8 oz. each) cream cheese, softened
 1 cup unsalted butter, softened
 2 tablespoons lemon juice

instructions
Melt candy melts according to package directions.

Allow coating to cool slightly, stirring occasionally (don't let it set up).

In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and
creamy.

Gradually beat in the cooled coating until blended and smooth.

Beat in the butter and lemon juice.

 Chocolate Fudge Icing
Ingredients:

 2/3 cup butter or margarine

 1 1/3 cup cocoa
 6 cups confectioners' sugar
 2/3 cup milk
 2 teaspoons vanilla extract

Makes: 4 cups of icing.

instructions
Melt butter in saucepan over medium heat. Add cocoa and heat just until mixture begins to
boil, stirring constantly until smooth. Pour into mixer bowl. Cool. Alternately add
confectioners' sugar and milk, beating to spreading consistency. Blend in vanilla.

Chocolate Buttercream Icing

Ingredients:

 1/2 cup solid vegetable shortening

 1/2 cup butter softened
 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
 1 teaspoon clear vanilla extract
 4 cups confectioners' sugar sifted
 3-4 tablespoons milk
 light corn syrup

Makes: 3 cups.

instructions
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add cocoa
and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear
dry. Add milk and beat at medium speed until light and fluffy. **Add 3-4 tablespoons light
corn syrup per recipe to thin for icing cake, if desired.

Keep icing covered with a damp cloth until ready to use.

 Chocolate Cheesecake
Ingredients:

 Crust
 1 cup ground pecans
 2 cups Crushed chocolate cookie crumbs
 9 tablespoons butter, melted
 Batter
 1 3/4 lb. cream cheese at room temperature
 2/3 cup granulated sugar
 4 eggs
 14 oz. Light Cocoa Candy Melts® coarsely chopped
 1 tsp. clear vanilla extract
 1 1/3 cups heavy whipping cream

Makes: Cheesecake serves 12.

instructions
Use this recipe for one 9 in. heart cake.

Prepare pans: Fit a cake board into the bottom of the 9 in. springform pan. (Wrap outside of
pan with aluminum foil.)

Preheat oven to 350°F. Place cream cheese and sugar in mixing bowl. Using electric mixer,
cream mixture until smooth. Add eggs, one at a time, while mixing. Melt Candy Melts
following package directions. Cool 7-10 minutes. It is important that candy be cooled, but still
liquid. If too hot, candy will get lumpy when added to batter. Add cooled candy, vanilla and
whipping cream to cream cheese mixture. Blend well. Pour batter into prepared pan.

Place pan into large ovenproof pan or dish. Pour hot water into large pan until it reaches 1/2
in. up sides of pan. Bake in center of oven 1 3/4 to 2 hours. To test for doneness, gently
shake pan. The top of cake should move as one solid piece. There should be no soupy
movement in center. Cake will set completely when refrigerated. Remove from oven to cool.
Refrigerate overnight or for 12 hours.

To Unmold: Run a straight-edge spatula around edge of pan. Release spring and remove
ring. Refrigerate until ready to serve. Cake keeps well in refrigerator, well covered, up to one
week.
Cream Cheese Pound Cake
Prep: 20 minutes
Total: 1 hour 45 minutes

Ingredients
Makes 2

 1 1/2 cups (3 sticks) unsalted butter, room temperature

 1 bar (8 ounces) cream cheese, room temperature
 3 cups sugar
 6 large eggs
 1 teaspoon vanilla extract
 3 cups all-purpose flour
 2 teaspoons salt
 Nonstick cooking spray

Directions
1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream
cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla. With
mixer on low, add flour and salt in two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans (1 1/2 quarts
each) with cooking spray; immediately pour in batter (pan will seem full). Tap
pans on work surface to eliminate any large air bubbles.
3. Bake until golden and a toothpick inserted in the centers comes out almost
clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with
aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top
sides up, on a wire rack.