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Winter 2015 Catalog

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The New Year brings you another NEW Fancy Flours catalog! Full of great new items for Winter 2015!  You can shop the digital edition HERE.

Featured:

A New & Delicious Cookie Decorating TechniqueCKC04alt3P

Our new cookie cutter and mold kits allow the home baker to create delicious cookies with sweet or savory toppers.  Our friends in Italy have made it simple to do with kits containing a precision cutter, intricate topper mold and 100 page illustrated recipe book (multiple languages including English).  Available in 4 designs/shapes.

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Cookie Love, Cutter & Mold Kit    $30.00

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Cookie Dolce Vita, Cutter & Mold Kit    $30.00

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Cookie Gnam (Yum), Cutter & Mold Kit     $30.00

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Cookie Hearts , Cutter & Mold Kit     $30.00

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Recipe Book Included With Each Kit

Recipes, both sweet and savory include: Chocolate Cookie with White Chocolate & Pistachio topper, Coconut Cookie with Milk Chocolate Topper, Salty Olive Oil Cookie with Pumpkin Jelly Top or Salty Basil Pesto Biscuits with Yellow Tomato Jelly Tops.

Autumn Cakes

Pumpkin Cake

What better way to get into the spirit of fall than with with a cake that looks like a pumpkin? There’s nothing better than the welcoming aromas of spice cake baking on a brisk autumn day. Our pumpkin spice cake is filled with buttercream icing and topped with a fondant stem and leaves. Poured icing gives it the final touch.

Use our Pumpkin Cake Pan.

Ingredients:
– 3 cups all-purpose flour
– 1 1/2 teaspoons pumpkin pie spice
– 1 teaspoon ground cinnamon
– 1 teaspoon baking powder
– 3/4 teaspoon baking soda
– 3/4 teaspoon salt
– 1 cup sour cream
– 1/2 cup molasses
– 1/4 cup maple syrup
– 3/4 cup (1 1/2 sticks) butter, softened
– 3/4 cup granulated sugar
– 4 eggs

Instructions:
1. Preheat oven to 325°F. Grease and flour pan or spray with vegetable pan spray with flour.

2. In medium bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside. In small bowl, mix together sour cream, molasses and syrup; set aside.

3. In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, and maple extract, mixing well after each. On low speed, add flour mixture alternately with molasses mixture, starting and ending with dry. Blend well. Divide cake mixture evenly between each cavity.

4. Bake 45-48 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on cooling grid 15 minutes. Remove from pan; cool completely.

5. Trim crowns from each cake. Place bottom cake on serving plate. Spread a thin layer of buttercream icing on cake bottom then place pumpkin top over to form a pumpkin. Tint remaining icing green and orange, decorate as desired.

Recipe from Wilton.com.

More Autumn Cakes ahead! 

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The Best Apple Crumb CakeThe-Best-Apple-Crumb-Cake-with-lots-of-crumb-topping-and-apples

Layered Spice CakeMarCake_10

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Chocolate Cinnamon Pear Loaf CakeRU212340.jpg.rendition.largest

Chocolate Cake with Marshmallow & Malt Filling1a3e21de4fe8c2219300a08abd5f60be

Fall Catalog Hot Off The Press

fall catalog

Fall just got a lot more exciting, especially if you’ve already received your new 52 page Fancy Flours Fall 2014 catalog.  If you haven’t yet, no worries, we got you covered.  The digital catalog is now available to browse & shop!  It is full of great Fall & Halloween baking supplies, bakeware, kitchen accessories, party ware, party decorations, and tons of fun ideas Fall entertaining!  Get your must-have Halloween items now before they sell out!
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