Tip #4

You can melt butter but when you put it back in the fridge and it hardens again, it doesn't reincorporate the water/moisture.

This means the butter is never the same as before. 

And it's not the same as using softened butter!

Basic cookie & chocolate cookie recipes

Cookies are America’s #1 baked treat. Super easy to make, over a thousand recipes you can use and many different ways to decorate them. 

First step is of course baking them.. Here are two really easy but yummie recipes for cookies!

How to: make a buttercream rose

Give your cupcakes a luxurious look with a buttercream rose. It looks difficult but it's so easy with a little practice!

Dutch apple pie

Here in the Netherlands we have a recipe for authentic apple pie that is typically Dutch. I'm always in the mood for a mouth-watering slice of apple pie and wanted to share this recipe with you lot. It's pretty easy to make but its combination of apple, sugar and cinnamon makes it taste delicious! Your life isn't complete until you have tried it! :) 

Ravishing red velvet cupcakes with cream cheese frosting

I don't think there is a prettier cake than red velvet cake, don't you agree? The ruby red color of the cake cake gives an elegent, gorgeous look. Want to 'wow' your friends with these luxurious looking cupcakes and see if they can resist? Here's the recipe!

Recipe Italian merinque buttercream

Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious! 

Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer

Makes 8 cups. 

Instruction

Butter Cream (icing) recipe

This buttercream icing recipe is perfect for spreading cakes of decorating. Follow this instruction to make 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
  (I useally don't use this because most of the time, the cakes are already sweet enough with the fillings etc.) 
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes about 3 cupes of icing

Instructions:

step 1

Put the cream shortening and butter in a large bowl and mix this with the electric mixer. cream. Add some vanilla if you want.
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 a bit milk and beat at medium speed until the cream is light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

step 2

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.

step 3

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