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Kathleen's Misc. Recipes

Ganache

"This is a rich, dark chocolate topping or decoration that has a lot of uses. It can be whipped as filling or icing, you may dip your favorite fruits or just poured over whatever cake you like."

1 cup heavy 40% manufacturing cream (or) regular heavy whipping cream, maybe used.  When making making white chocolate ganache, you may use 3/4 cup heavy cream; white chocolate ganache can be a thinner consistancy.
1 pound chocolate chips or good quality 60% dark chocolate, chopped (make milk or white chocolate ganache, by using a good quality milk or white chocolate)

Heat cream in microwave, for 1-2 minutes in a glass 4 - 8 cup measuring bowl, until hot, not boiling; pour hot cream over chocolate; allow to set a few minutes, then stir until completely melted and blended.  You may melt chocolate slightly in microwave, 30 seconds at a time, stirring after each 30 seconds; until slightly melted; add hot cream, mix until well blended. 

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate mousse type filling, allow it to cool until thicken slightly; whip until light and fluffy.

Ganache maybe used to coat cake before applying rolled fondant, rather than buttercream. The Ganache stays firmer than buttercream on a rolled fondant cake.You may also dip strawberries or other fruit in ganache, then refrigerate to set.

Store ganache in refrigerator; up to 2 weeks or freeze up to 3 months.  Defrost in microwave, to soften when ready to use. 

Syrup Simple

Simple Syrup is an excellent way to moisten cake layers, during the torting and filling process. To apply evenly on the cake, use a spray bottle, rather than a pastry brush; this process is much easier; when applying simple syrup using a spray bottle, stay close to the cake; the over spray can make a sticky mess on counters, if you were to spary at a distance from your cake.

(Optional) add the pulp and pod of 1/2 vanilla bean to the sugar and water, proceed as directed for Simple Syrup Recipe; remove pod when finished cooling.

2 cups water
1 cup granulated sugar

Bring the water and sugar to a boil, simmer 5 minutes, remove from the heat and let cool. Place simple syrup in a spray bottle, moisten cake layers while torting layers. Store remaining simple syrup in refrigerator; store in spray bottle, up to 1 month.

Flavored Simple Syrup

Flavored Simple Syrup:  After syrup is cooled, you may add different extracts, oil flavors or liquors of your choice, to enhance the flavor of your cake. 

~Cookie Recipes~

Kathy’s Sugar Cookie Recipe

1 cup (unsalted) sweet butter, softened                                 

1 ½ cups confectioners’ sugar                                                   

1 egg                                                                                       

1 teaspoon vanilla                                                                       

½ teaspoon almond (or) lemon extract (optional)                               

1 teaspoon B & V Powder Flavor –  (Available From Confectionary Chalet)

2 ½ cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¼ - teaspoon fresh nutmeg, ground (optional)

In large bowl, cream together the butter, add confectioners’ sugar; blend until smooth.  Beat in one egg; add vanilla, almond extract and B & V.  Combine flour, baking soda, cream of tartar, nutmeg and salt; blend into creamed mixture. (If dough is too dry add 1-2 tablespoons milk)

Divide dough in half; make each half into a log shape.  Place one log shape between two 12 x 18 inch sheets parchment paper, dust with small amount of flour;  roll each log 1/8” - 1/4 inch thickness (depending on type of cookie cutter using (or) if you are placing cookies on sticks).  Place parchment sheets of cookie dough on jelly roll pan, place in refrigerator to cool, approx. ½ hour before cutting desired shapes. 

Preheat oven to 350 degrees, 15-20 minutes before baking cookies. Using similar sized cookie cutters, cut out desired shapes on parchment paper sheets; 1”- 1- 1/2 “ inches apart, bake on parchment or lightly greased cookie sheets.  Bake 8-10 minutes in preheated oven, until desired color and doneness.  Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe Makes Approx.  30-60 cookies

 

Basic Gingerbread Recipe

In this recipe, you may increase the spices; this will give the cookies an even greater taste.

  • 5 to 5-1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 cup shortening; may use regular or butter type
  • 1 cup granulated sugar (or) brown sugar
  • 1-1/4 cups Light or Dark Molasses
  • 2 eggs beaten

Thoroughly sift flour, soda, salt, ginger, cinnamon, nutmeg and cloves together. Melt shortening and butter in a large saucepan over low heat until just melted, not hot. Add in order sugar, molasses and eggs; mix well. Then add and mix dry ingredients and mix well. Turn mixture onto lightly floured surface; knead in extra flour if too sticky and to make firm dough if necessary.

If you're not going to make your gingerbread house right away, place dough in large Ziploc bag, refrigerate. Refrigerated dough will keep for one week. Be sure to remove it 3 hours prior to rolling, or soften in microwave 30 seconds at a time until pliable workable.

Note: One recipe of gingerbread dough will make usually one house. This recipe is one of the best I have worked.. It is not only wonderful for houses, but awesome to eat!