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3D Cake Recipe & Assembly


  • 1 cake mix (not with pudding in mix)
  • 1 instant pudding pkg. (4 servings size)
  • 1 cup water 
  • ½ cup oil 
  • 4 eggs


Mix all ingredients well. Bake at 325° until the cake is ready according to the skewer.

Tip: White cake mix use vanilla pudding Chocolate cake mix use chocolate pudding

Placing Cake In The Oven

  1. Adjust oven racks to lower position.
  2. Bake on a cookie sheet or pizza pan to prevent overflow in oven.
  3. Spray both sides of pan with Pam (only). No flour.
  4. Where needed, secure with picture wire to hold pans together.
  5. Pans with clips will not need wire.
  6. The test hole in pan needs to be at the top (not all 3D pans have this).

After Cake Is Out Of Oven

  • Once the cake is cooked, take out of oven, let cool for 5 minutes.
  • Remove top side first and let cool for 10 minutes.
  • Put top back on and flip it over. Remove the other side and again let it cool for 10 minutes.
  • Then remove both sides and let cool completely before icing.
  • Some 3D cakes require support straws or wooden dowels to help the cakes stand upright. If you are transporting a 3D cake then this is a must.
  • Another good suggestion is to place a 3D cake on a base cake. This helps as you can pin or anchor the 3D cake to the bottom base cake. This method is also recomended for transporting cakes.

Important Notes

  • Bake at 325° only - baking it at any higher heat will only cause the cake to bake too fast on the sides and it will be raw in the middle.
  • 3D cakes take a lot longer to bake so it is very important that you use a long bamboo skewer to check if the cake is done. When the cake is done, the skewer should come out clean without being sticky or having cake batter on it.
  • Time will vary with each cake as ovens and batter differ. It is very important to check and recheck with skewer. Most cakes will take between 1 1/2 - 2 hours.
  • This recipe will give you a nice poundcake which is ideal to use for 3D cakes. It will work well in all 3D Wilton pans except the Wilton large panda pan. The panda pan requires 1 mix plus a bit more batter to fill the large cavity.

Almond Coffee Cake Recipe


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (8 ounces) sour cream
  • ¾ cup slivered almonds, divided
  • 1 jar (10 to 12 ounces) apricot preserves, divided


  1. In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract.
  2. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended.
  3. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 inch of edges. Sprinkle with remaining almonds.
  4. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter. 
  5. Recipe makes 12-16 servings

Apple Date Cake Recipe


  • ½ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 ½ cup flour, sifted
  • 1 tsp. soda
  • ¼ tsp. salt
  • 2 cup tart appples, finely chopped
  • 1 cup dates, chopped
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • ½ cup nuts, chopped


  1. Cream shortening and sugar, add egg and beat well. 
  2. Sift together flour, soda, and salt. Add to mixture. 
  3. Stir in fruits. Spread in greased baking dish. 
  4. Combine brown sugar, cinnamon and nuts. Sprinkle evenly over mixture.
  5. Bake at 350° for 30-35 minutes. Serve warm or cold with soft ice cream or whipped cream.

Artisen Cremin Buttercream Icing Recipe

  • 1 Block Artisen Cremin
  • 1/2 Block Hi-Ratio Shortening
  • 4-6 cups Icing Sugar
  • LorAnn Oil Flavoring ( optional )
  • Gel Based Food Colouring ( Americolor or Wilton )

In your mixing bowl add your Artisen Cremin and Hi-Ratio Shortening (at room temperature ) and whip until just mixed. Do not over mix. Scrape your bowl a few times while mixing. Then add your icing sugar to taste which could be between 4-6 cups depending on how sweet you want it. Add in your flavoring to the desired taste and food colouring to desired colour. Then begin your cake decorating masterpiece :)

If you have left overs don't throw it out !!! just put in your freezer and pull out and thaw for a couple of hours – whip again and get busy decorating :)

Banana Split Cake Recipe

Ingredients For Cookie Crumb Layer

  • 1 ½ cup flour
  • ¼ cup nuts, chopped
  • ¼ cup brown sugar
  • ¼ cup butter

Directions For Cookie Crumb Layer

In medium bowl combine above ingredients with butter.
Press into 9 x 13 pan. Bake 15 minutes @ 375°. Let Cool.

Ingredients For Cake

2 eggs
1 cup butter, softened
2 cup powdered sugar
3-4 bananas, sliced
1 (15 oz.) can crushed pineapple, drained
2 cup whipping cream
¼ - ½ cup nuts, chopped

Directions For Cake

  1. In medium bowl combine eggs, softened butter and powdered sugar.
  2. Beat 10-15 minutes until smooth. Spread over crust in pan. 
  3. Slice bananas evenly over top of mixture. Spread crushed pineapple evenly over bananas. 
  4. Top with whipped cream. Sprinkle with nuts. 
  5. Refrigerate 3-4 hours. It will make 12-16 servings.

Blueberry-Blackberry Shortcake Recipe


For Shortcake:

  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon grated lemon rind
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup chilled butter, cut into small pieces
  • ½ cup fat-free buttermilk

Cooking Spray:

  • 1 teaspoon water
  • 1 large egg white, lightly beaten
  •  2 teaspoons sugar

For Filling:

  • 3 cups fresh, wild blueberries, divided
  • ½ cup sugar
  •  2 tablespoons fresh lemon juice
  • 2 teaspoons corn starch
  • 2 cups fresh blackberries
  • 1 cup frozen whipped topping, thawed


  1. Preheat oven to 400°
  2. To prepare shortcakes, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk, stir just until moist.
  3. Turn dough onto a lightly floured surface, knead lightly 4 times. Pat dough to a 1/2 inch thickness, cut with a 3 inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk, brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven and cool on a wire rack.
  4. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes or until slightly thick. Place in a large bowl, add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
  5. Using a serrated knife, cut each shortcake in half horizontally, spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 table spoons whipped topping and top half of shortcake. Makes 8 servings.

Buttercream Icing Recipe

This recipe makes about 3 cups of icing


  • ½ cups solid vegetable shortening (ie: Crisco) white
  • ½ cup butter *not margarine
  • 1 tsp. clear vanilla extract 
  • 4 cups icing sugar
  • 2 tablespoons milk


At room temperature cream butter and shortening with electric mixer. Add vanilla, gradually add sugar, one cup at a time. Scrape sides and bottom of bowl often. Add the milk, 1 tablespoon at a time.

Chocolate Buttercream Icing

Using the same ingredients as the above recipe;
Add ¾ cup cocoa or three 1oz unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons of milk to the above recipe. Mix until well blended.

Carrot Cake Recipe


4 eggs
1 c. honey
½ c. brown sugar
1 c. veg. oil
2 ¼ c. flour
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
3 c. grated raw carrots
1 c. chopped nuts walnuts
1 c. raisins


• Beat eggs, gradually beat in honey, sugar. Beating until light, gradually beat in oil, sift or mix together flour, salt, baking powder, baking soda and spices. Stir in Batter.
• Stir in carrots, nuts and raisins. Pour into greased 9" x 13" cake pan.
• Bake at 325° for 45-50 minutes.
• Top with cream cheese icing

Chocolate Frosting Recipe


- 2 cups (1 lb). unsalted butter, at room temperature.
- ¼ cup unsweetened cocoa powder.
- 8 oz. semisweet chocolate, melted.
- 2 jars (7 ½ oz. each) marshmellow fluff or creme.


1. At low speed beat butter with cocoa powder until just combined. Increase speed to high; beat until mixture is smooth and shiny, 2-3 minutes. Reduce speed to low; beat in chocolate until combined.
2. Beat in fluff until mixture is thick, shiny and spreadable, about 2-3 minutes. 

Chocolate Love Cookies


1 ¾ cups flour
¾ cups cocoa powder (not mix)
1 ¼ teaspoons baking powder
1/8 teaspoon salt
1 ¼ cups sugar
¾ cup unsalted butter (softened)
1 egg
1 tablespoon rum
1 package (6 oz.) semisweet chocolate
1 cup raspberry jam
Candy cherry halves
Pink frosting (recipe follows below)


1. Sift flour, cocoa, baking powder and salt.
2. Beat sugar and butter until light and fluffy in medium bowl with electric mixer.
3. Beat in egg and rum until well blended. Stir in sifted ingredients just until blended (add a bit more flour if dough seems sticky). Wrap dough in waxpaper and chill 1 hour or until firm enough to roll out.
4. Roll out dough to ¼ thickness with lightly floured rolling pin on lightly floured board. Cut to 1 ½ inch hearts, place on cookie sheet. Bake in oven 350°F 8-10 minutes. Remove to wire rack and cool completely.
5. Melt chocolate.
6. Spread small amount of chocolate on flat side of cookie, spread other cookie with jam, sandwich cookies together. Let cookie sandwiches stand 1/2 hour, so filling firms up.
7. Prepare pink frosting, dip half cookie in frosting.
8. Pink frosting: combined 1 1/3 cups icing sugar (sifted), 2 tablespoons water and 2 tablespoons rum. Beat till smooth, add tiny amount of pink food colouring.

Cookie Icing Recipe


1 c. Sifted icing sugar
2 tsp. Milk
2 tsps. Light Corn Syrup


• Place sugar and milk in bowl. Stir until mixed thoroughly.
• Add corn syrup and mix well.
• For filling in areas, use thinned icing. Add small amounts of light corn syrup until desired consistency is reached.
• This icing dries to a shiny, hard finish and tastes good too! Great to use for icing or to outline and fill in with a tip, either #2 or #3.

Dutch Chocolate Cake Recipe


1 cup butter or margarine
9 tablespoons cocoa
2 cups sugar
1 ½ cups flour
4 teaspoons of baking powder
1 teaspoon salt
1 cup milk
4 eggs
2 teaspoons vanilla


1. Melt butter and cocoa (can be done in the microwave), set aside to cool.
2. Mix dry ingredients together.
3. Mix milk, eggs and vanilla into the cocoa mixture
4. Add cocoa mixture to dry ingredients and mix well.
5. Pour into greased pans and bake at 350° for 30-35 minutes. Larger pans will take longer to bake. When toothpick inserted into centre of cake comes out clean, cake will be done.

Note: This recipe make 2 layers equivalent to a 2 layer cake mix box, or a 9" x 13" pan, or a standard size "character" cake pan.

Dutch Sugar Cookies Recipe


1 ½ cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 ounces good-quality white chocolate, melted (Guittard brand available at our store)


1. Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour.
2. Preheat oven to 325°. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies.
3. Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.
4. Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Eggless Cake Recipe


1 c. sour milk (buttermilk)
1 c. sugar
2 c. flour
½ c. shortening
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg


• Cream sugar and shortening.
• Sift flour, measure, and sift with baking soda, baking powder, salt and spices.
• Add alternately with milk to first mixture. Beat thoroughly.
• Pour into well oiled loaf pan. Bake at 375° for about 45 to 50 minutes.
• Eggless cakes can be chocolate, full of raisins or spicy.


Flo-Coat Instructions

To Color Compound Coating: Melt 1 pound compound coating, add 1½ tablespoons Flo-Coat then 1 teaspoon Soft Gel Paste onto the Flo-Coat, mix thoroughly. The Flo-Coat will smoothly and evenly disperse the Soft Gel Paste into the coating, resulting in a smooth and pourable consistency. As you proceed with your work and find that your coating is beginning to set up, add more Flo-Coat to keep it liquefied. Flo-Coat will not harm your coating regardless of the quantity used to maintain your desired consistency. Flo-Coat will enable you to realize the maximum yield from your batch of coating resulting in a savings by eliminating lost batches. Flo-Coat provides a firm texture, beautiful shine, and greatly improves mold release. Flo-Coat is a wonderful candy making aid that allows you to use any of the 41 Soft Gel Paste colors to achieve your most demanding compound coating coloring needs, while making your task a great deal easier.


Gelatin Recipe for Flowers, butterflies and more

 Basic Recipe:

 Unflavoured Gelatine (Knox) 1 tablespoons

Water2 ½ tablespoons

 (To alter the amount of the recipe, just maintain the same ratio of 1:2.5)


  • Take water in microwaveable bowl and sprinkle gelatine over and stir together. Let stand till all the water is soaked up by the gelatine, and it forms a rubber like texture. This is processing your gelatine.
  • Place in microwave in 10-15 second intervals until gelatine dissolves.
  • Let rest for a little while, and then skim the surface of the foam.
  • Once gelatin is clear, reheat and then add the desired colour. Preferably use airbrush colours. You could use gel colours, by just dipping a toothpick in the colour and then In the mix. Be careful, as a little colour goes a long way.
  • Brush your gelatin over your gelatin sheet - repeat as necessary
  • Now, leave the gelatine to air dry. It will take around 5-6 hours. You will know when the thing is dry, because it will automatically separate from the sheet.
  • Just make sure not to touch it when wet, or else you will get finger prints on your gelatine. Patience pays !!!
  • Once dry, take your scissors and cut around the outline of your dried gelatin shape. then assemble.


Gingerbread Men Recipe


1 pkg. cooked butterscotch pudding (4 serving size)
½ cup butter
½ cup brown sugar, firmly packed
1 egg
1 ½ cup flour
½ tsp. baking soda
1 ½ tsp. ginger
1 tsp. cinnamon


• Mix all ingredients in a large bowl.
• Sift together flour, soda, and salt. Add to mixture.
• Bake at 350°F for 10-12 minutes.
• Take out of oven and let cool and then decorate with a variety of candies, sprinkles and more. 

Homemade Chocolates Recipe


1 pound white chocolate
½ cup natural peanut butter
1 cup rice krispies cereal


• Melt 1 pound of white chocolate over low heat.
• Then stir in peanut butter and the rice krispies then pour into plastic chocolate trays (molds) or drop on wax paper.
• Place in fridge to set for approx. 8 minutes.
• Remove from trays, store in air tight container in cool place.
Note: This recipe can also be used with milk or dark chocolate. Try all of them, they make great quick treats.

Honey Bun Cake Recipe


1 box yellow cake mix
¾ c. oil
4 eggs
8 oz. sour cream
1 T. Sugar
1 c. brown sugar
1 T. cinnamon


2 c. powdered sugar
4 T. milk
1 T. vanilla


• Mix cake mix, oil, eggs, sour cream and sugar together until well beaten.
• Pour half of the batter into a greased 9" x 13" pan.
• Mix together cinnamon and brown sugar* and pour over the batter in the pan.
• Cover with remaining batter and swirl lightly with a knife.
• Bake at 325° for 40 minutes.
• Mix icing ingredients and pour over hot cake. You can poke holes in the cake with a fork or toothpick so the icing will seep into the cake if you like.
Note: You can also add ½ c. raisins or 1 c. nuts, etc., into the sugar and cinnamon sugar mixture before adding to the pan for variation. 


Isomalt Hard Candy Recipe


  • 1 cup Isomalt Crystals
  • 4 Tablespoons Distilled Hot Water (You can use tap water, however the clarity may not be as desired)
  • Liquid food coloring if desired
  • Flavor if desired with liquid flavors

HINT: Prepare Tools prior to applications.


  • Combine Isomalt crystals and water in heavy saucepan. Cook over medium heat, whisk in until dissolved. Dip pastry brush in water and wash down sides to prevent crystallizing. Skim off foam with handled metal strainer to help with clarity. Monitor temperature using candy thermometer. Cook until mixture reaches 320 degrees and remove from heat. When syrup stops bubbling, gently stir in coloring and/ or flavoring.
  • Cover for two minutes. Sugar syrup is ready for pieces, molds, pulling, and sugar blowing.
  • Let Cool Before Handling


Prepare molds, spraying with vegetable oil. Pour hot syrup into molds and allow hardening for 10 minutes. Unmold onto waxed paper or silicone mat. If weather is humid, wrap in candy bags to prevent becoming cloudy.

**PRECAUTIONS TO PREVENT BURNS: Keep bowl of ice water near by in case of skin contact. Use latex gloves.

TIP : When you are done with your supplies and bowl you can boil out the cooked sugar in your pot with water.

Modelling Chocolate or Chocolate Plastique

Modelling chocolate is the cake decorator's equivalent of edible Play Dough. Anything you can do with fondant, you can do with modelling chocolate, the only difference being a more delicious finished product. Modelling chocolate can be made with dark, milk, or white chocolate. The white chocolate version can be colored to make any color of the rainbow.

Modelling chocolate can be used to make 2-D and 3-D edible decorations that impress. This easy 2 ingredient recipe makes chocolate dough that you can mold, shape, cut, tie and paint to create whimsical or elegant decorations for cakes and desserts.


Guittard Melting Wafers, 10 ounces
Light Corn Syrup, 1/3 cup
Optional: Powdered Food Coloring


1. MICROWAVE INSTRUCTIONS: In a microwave safe bowl, heat the chocolate in short intervals of 40 seconds at a time so as not to burn the chocolate, until the chocolate bits dissolve. Do not let the mixture get hotter than 100 F. Stir until smooth.
DOUBLE BOILER INSTRUCTIONS: Place the chocolate pieces in the top of a double boiler. Melt the chocolate. Be careful not to allow condensation from the water to get into the chocolate or it will seize up.
2. After removing the chocolate from the heat, stir it until it is smooth. When it is fully melted and smooth add the corn syrup. Stir and fold the mixture until it forms a thick ball.
3. Pour the mixture on to a plastic wrapped lined cookie sheet and spread it out with a spatula so that it is about 1/2" thick. Let the mixture sit and stiffen for about 2 hours. You can also refridgerate the modelling chocolate until it is set.
4. After the modelling chocolate has rested for a few hours break it into portions that you can easily handle. Knead the chocolate with your hands until pliable. The warmth of your hands will warm up the chocolate and make it easier to knead. Continue to knead until it is smooth.
5. Store the modelling chocolate in an air-tight container at room temperature until you are ready to use it.

Tips & Warnings:
o If modelling chocolate is too soft to work with toss it back in the fridge for 10-15 minutes to bring it back to good modelling consistency or add a small amount of corn starch
o If modelling chocolate becomes to firm, flash it in a microwave for not more than 7 seconds at a time or knead in a small amount of vegetable shortening
o Keep unused modelling chocolate wrapped in cling film sealed in a container to prevent it from drying out

o If you want to color the modelling chocolate use powdered food coloring or oil based candy coloring gels (not regular food coloring). Regular liquid food coloring contains water and it will cause the chocolate to seize up.
o Brush off excess corn starch after your design is complete. 

Moon Rocks Recipe


4 cups granulated sugar
1 ½ cups of water
Black food coloring (just a touch of it)
large pan lined with foil (very deep & large)
 ½ cup of royal icing


1. Mix all ingredients in a heavy pot except for the royal icing. Turn stove on high, boil the mixture without stirring until a candy thermometer reaches 275° - immediately shut off the heat and add a half cup of royal icing. Stir the mixture until the icing is blended - it increases in size quickly - so please make sure that you use a LARGE DEEP POT!
2. Pour the mixture into a large pan, lined with foil, it needs at least 6" sides and 12" round width. The mixture will be very foamy at first but will quickly harden to look like porous rock.
3. Break the cooled sugar rocks into pieces. These rocks will keep indefinately.

Nettie's Gingersnap Dough Recipe


9 cups sifted flour
1 ½ cups heavy cream
2 ½ cups brown sugar
1 ¼ cups molasses
1 tbsp. powdered ginger
1 tbsp. grated lemon rind
2 tbsp. baking soda

To Prepare The Dough

• Whip heavy cream, add sugar, molasses, ginger, lemon rind and baking soda.
• Stir for 10 minutes.
• Add flour and "work" with hands until smooth.
• Cover and refrigerate overnight.

To Roll Dough

• Roll out on a greased and floured cookie sheet.
• Roll dough to a uniform thickness.
• Before cutting shapes, chill rolled dough on a cookie sheet in refrigerator or freezer. (re-chill as necessary to keep it "leather hard" and easy to cut)

To Bake

• Brush dough with water before baking.
• Preheat oven to 300°F and bake.
• Leave gingerbread on the cookie sheet until cool, takes about 30 minutes for large pieces

If you're interested in using our royal icing recipe or royal icing mix to ice your gingerbread, please click here for the recipe.

Pinched Orange Macaroons


2 large egg whites
1 pound almond paste ( sold bulk in store at the Scoop-N-Save )
½ cup confectioners' sugar, sifted plus more for surface and coating
½ teaspoon pure almond oil
½ ounce orange juice
1 tbsp. orange emulsion flavoring
1½ teaspoons finely grated orange zest. ( 1 large orange )  



  • Line 2 baking sheets with parchment paper or non stick baking mats. 
  • Beat 1 egg white, the almond paste, confectioners' sugar, almond oil, and orange emulsion with a mixer on medium speed until creamy, about 2 mins. 
  • Add orange zest and beat until combined - about 1 mins
  • Turn out dough onto a clean surface lightly dusted with confectioners' sugar. The dough will be quite sticky.
  • Roll into two 3/4" thick logs, about 18" long. Cut each log crosswise into 30 - 1/2" pieces. Roll each piece into a ball.
  • Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 mins.
  • Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 mins. Transfer baking sheets to wire racks, and let cool completely. 

Note: Makes approx 5 dozen and can be stored at room temperature for up to 1 week - if they last :)  

Pound Cake Recipe


1 cake mix (not with pudding in mix)
1 instant pudding pkg. (4 servings size)
1 cup water
½ cup oil
4 eggs


• Mix all ingredients well.
• Bake at 325° for 40-50 minutes
• Fits a 9" x 13" or 1 "character" cake tin.

Note: For white cake mix use vanilla pudding and for chocolate cake mix use chocolate pudding. 

Pumpkin-Patch Halloween Cake

Cake Ingredients

1 yellow cake mix
¾ cup unsalted roasted peanuts, chopped
1 cup water
¼ cup oil
2 eggs

Topping Ingredients

1 can (16 ounces) vanilla frosting
¼ cup peanut butter
½ cup unsalted roasted peanuts, chopped
1 small butterfinger chocolate bar, chopped
16 candy pumpkins


1. Preheat oven to 350°
2. Grease and flour a 9" x 13" inch pan. In a large bowl, combine all cake ingredients. Mix with electric mixer on slow speed until there is no powder visible. Pour into prepared pan.
3. Bake 30-40 minutes, or until toothpick inserted into center comes out clean. Cool completely.
4. In medium bowl, mix frosting and peanut butter until smooth. Spread evenly over cake. Sprinkle with peanuts and chocolate bar. Arrange candy pumpkins on cake.

Royal Icing Recipe


1/3 cup meringue powder
3 ½ cups icing sugar
1/3 cup water


Royal Icing is a very hard icing, it is used for creating flowers and for covering fruitcakes and styrofoam wedding cakes. You need to use a good electric mixer because it needs to be beaten at high speeds. This icing should be made not more than 1 hour before using. It doesn't keep well and should be used as soon as possible. When working with royal icing you must keep the lid on the container or cover the open container with a damp cloth to prevent it from drying too soon.


1. Place the icing sugar and the meringue powder in a mixing bowl.
2. Turn mixer on at low speed, add water very slowly, (depending on measuring accuracy, you may not need all the water) increase speed.
3. Increase speed to high, beat at high speed for 3-5 minutes. Time will vary depending on mixer efficiency. The goal is to have a stiff mixture, one which will hold a stiff upright peak.
4. Place icing into a grease free container with a tight lid.

White Chocolate Icing Recipe


½ cup Butter
28g White chocolate Guittard discs
4 cups Icing sugar
1 tsp. Vanilla
2 tbsp. Milk


1. Melt butter and chocolate in medium saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.
2. Mix in icing sugar, vanilla and milk, adding more milk or icing sugar as needed for proper spreading consistency. Beat well. Makes 2 2/3 cups.
Goes well with White Chocolate Pound Cake.


White Chocolate Krispies


1 lb. Guittard White chocolate
½ Cup natural peanut butter
1 Cup Rice Krispies


• Melt white chocolate over low heat,add natural peanut butter and stir
• Once melted stir in rice krispies
Note: No name Rice Krispies don't work as well. These can also be made with milk or dark chocolate.

White Chocolate Pound Cake Recipe


28g White chocolate Guittard discs
1 cup Skim evaporated milk
1 cup Butter, softened
1 ¼ cups Granulated Sugar
5 large eggs
2 ¾ cups All-purpose flour
½ tsp. Baking soda
½ tsp. Salt


1. Combine chocolate and evaporated milk in medium saucepan. Heat on low, stirring often, until smooth. Cool to room temperature.
2. Cream butter and sugar in large bowl. Beat in eggs, 1 at a time.
3. Stir flour, baking soda and salt in seperate bowl.
4. Add to batter in 3 parts, alternately with chocolate mixture in 2 parts, beginning and ending with flour mixture.
5. Pour into greased and floured 12 cup bundt pan. Bake in 325° oven for about 1 hour. A wooden pick inserted in center should come out clean. Let stand for 20 minutes. Turn out of pan to cool.
Goes well with White Chocolate Icing. 

William's Edible Cake Lace


Tylose - 1 tablespoon
Boiling Water - 1/2 cup + 1 tablespoon
Icing Sugar - 1 tablespoons
Cornstarch - 2 level tablespoons
Meringue Powder - 1/4 teaspoon
White corn syrup - 1/2 teaspoon
Americolor White gel paste colour - 4-5 drops (or any gel paste colouring)


  1. Mix together All ingredients well, and make sure it is in a smooth spreadable paste. Let it rest for a bit so air bubbles come to the surface (at least an hour but overnight is better).
  2. Using a plastic bench scraper, spread over lace mould and scrape excess off. Let dry for a few hours at room temperature or in the oven for 20 minutes at 200*. Remove and spread mix again over mould so it gets a second layer and strengthens the lace. Let dry again for at least 4 hours at room temperature or in the oven for 45 minutes to an hour approximately. The timings all depend on the oven. You will notice that the lace dries out and starts to separate from the lace mat.
  3. Peel lace slowly out off the mat and place on a cake board and cover with cling film or place it in a ziplock bag until ready to use. It should still be pliable and can move it around to your requirement.

Happy caking everyone!
Sugar Hugs from William!

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