Sources

Sources Used:
                                   Course 1 Discover Cake Decorating. 2003. File last modified on 2008. Instruction Booklet
                                            The Wilton Method of Cake Decorating


                                    Course 2 Flowers and Borders. 2003. File last modified on 2009. Instruction Booklet    
                                            The Wilton Method of Cake Decorating


                                    Inspiration for Every Celebration. Wilton, 2010. Web. 28 Nov. 2010
                                             <http://www.wilton.com/>.


                                    Tack, Karen, and Alan Richardson. Hello, Cupcake! Boston:
                                            Houghton Mifflin Company, 2008. Print.



Recipes Used:

Buttercream Icing

yields: about 3 cups

1 cup solid white vegetable shortening
1 teaspoon Wilton Flavor (vanilla, almond, or butter)
3 tablespoons water
1 lb pure cane confectioners' sugar
1 tablespoon Wilton Meringue Powder
A pinch of salt (optional)

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or two until creamy

                                    Course 1 Discover Cake Decorating. 2003. File last modified on 2008. Instruction Booklet
                                            The Wilton Method of Cake Decorating





Roll out Sugar cookies (for Dracula cake)

yields: about 3 dozen cookies

1 cup unsalted butter, softened
1 egg
1 1/2 cups granulated sugar
1 1/2 teaspoons clear vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

                                      
Inspiration for Every Celebration. Wilton, 2010. Web. 28 Nov. 2010
                                                 <http://www.wilton.com/>.
       


Other Sources to Consult:

        The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations  by Dede Wilson

        A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays by Dede Wilson

        Modern Cake Decorating by Audrey Ellis

        50 Children's Party Cakes by Sue Maggs

        Wedding Cakes by Kathleen Hackett

        The Ultimate Cake Decorator: A complete course in Decorating, Design, and Baking by Janice Murfitt and Louise Pickford

        What's New, Cupcake? by Karen Tack and Alan Richardson     
          
                       



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