Cake Divas


Sugar Cookies:

Make sure to Preheat your oven for at least 30 minutes!



  1. Cream butter and sugar.
  2. Add eggs and vanilla.
  3. Mix dry ingredients and add to butter mixture.
  4. Mix well.
  5. Chill for 1 to 2 hours or see HINT below.
  6. Roll to desired thickness and cut into desired shapes.
  7. Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
  8. HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
  9. Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
  10. Continue rolling dough between paper until you have used it all.
  11. By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
  12. Reroll left over dough and repeat the process.
  13. An added bonus is that you aren’t adding any more flour to the cookies by rolling them out the old fashioned way.
Rolled Buttercream

1 C Karo (light corn syrup)
1 C Shortening (I prefer Crisco)
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange….your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered SugarCream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky – for at least 2 minutes. Voila!

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.

Warning: Do not attempt to make this recipe in a smaller mixer….must be a Heavy Duty mixer such as Kitchen Aid or Viking.

* Attach to sugar cookies with a couple of little dots of corn syrup


Belinda’s Sugar Cookies

1 cup of butter
1 cup of sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups of flour

Preheat oven to 400.  In a large bowl, cream butter and sugar with electric mixer.  Beat in egg and vanilla.  Sift baking powder with flour.  Add flour mixture, 1 cup at a time, mixing well after each addition.  The dough will be very stiff.  Blend in the last of the flour by hand.  Do not chill dough before using.  Bake 6-10 minutes or until cookies are lightly browned.  Remove cookies to cooling grid to cool completely.


Marshmallow Fondant

1/4 cup vegetable shortening (Crisco)
1 pound of white mini marshmallows
1 teaspoon clear vanilla flavor
1 teaspoon butter flavor
2 tablespoons water
2 pounds powdered sugar
Grease the inside of a large microwavable bowl with solid vegetable shortening (Crisco™).
*Note: Be careful with this first step. The melted marshmallows can get extremely HOT!
Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals – stirring after each – until the marshmallows are completely melted.
Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.)
Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.
Turn your Fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.)
Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour before using.
To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. Marshmallow Fondant will keep very well in the refrigerator for weeks.

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Time and Dates of Meetings

The Cake Divas will meet on the 2nd Saturday of every month at 9:30 AM
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