NEW Simple Syrups – Not Just For Cocktails

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup

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This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.

BUY HERE

Lavender Mint Recipes

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Mint Lavender Mist

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!

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Lavender Mint Julep

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.

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Lavender Lift

Add syrup to soda and fill with ice.

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Lavender Mint Melon Salad

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup

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This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.

BUY HERE

Hibiscus Orange Blossom Ginger Recipes

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Hibiscus Bubbles

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Orange Blossom Ginger Sunrise 

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Bubbly Wonder

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Ginger Fizz

Combine syrup and soda and fill with ice.

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Moroccan Citrus Dessert

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.

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Hibiscus Orange Trifle

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.

How To Use Wafer Paper On A Cake

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Introducing edible wafer paper cake illustrations from Fancy Flours.

Now enjoy the ease and beauty of wafer paper images on cakes! Our Easter Bunnies design fits an 8″ round cake. Simply cut out and apply to fresh buttercream, or use light Karo corn syrup to apply to a fondant surface. Add to a store bought cake for a quick custom look.

What is Wafer Paper?

Wafer paper is made of dehydrated potato starch, water and vegetable oil. The thin edible paper is then pre-printed with food-safe dyes. Wafer paper is tasteless and does not “melt” into the frosting, it will remain as a thin sheet of edible paper on top of your sweet confection.

Instructions for use on a cake:

Using craft scissors, carefully cut out your wafer paper image along the outer cut line provided on the design. You will want to trim carefully for a clean, finished look.

Butter Cream Frosting Application: Apply the trimmed wafer paper illustration directly to a smooth surface of fresh buttercream frosting. Working from the center outwards, smooth any bubbles that may exist. You can consider the cake done at this point, or, pipe a decorative edge around the cake to hide the edge of the wafer paper.

Fondant Application: If your cake has a fondant surface you will want to apply a thin layer of Light Karo Corn Syrup to the back side of the wafer paper illustration using a craft brush or a very soft basting brush. (Light coating only). Turn the wafer paper illustration over and apply to the top of the cake. Starting from the center, smooth the wafer paper outward towards the edges to get a good seal and to remove all bubbles. The cake can be considered complete at this point, or, add a decorative piped border.

Store-Bought Cake Application: Request that the grocery store or bakery refrain from sprinkles or colored decorations on the top surface of the cake. If the surface is not fondant, just cut out and apply the wafer paper directly to the surface of the cake – smoothing it out as best as possible so that it does not get waves or wrinkles. The paper is really very forgiving.

Tips for Success: Wait until the day of your event to apply the wafer paper illustration and only allow the cake to be refrigerated for a few hours before serving the cake. Note: we have left a store bought cake with a wafer paper topper in the refrigerator for 3 days without any color transfer or wrinkling – however, humidity and frosting moisture are factors and may vary greatly from our test conditions.

 Serving Tip: Gently cut thru the wafer paper first and then cut deeper into your slice for serving – this will produce the most decorative presentation

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Perfect dessert for your Easter celebration!

 

100+ Springerle Molds Now Available!

Springerle Cookie Molds

Fancy Flours is pleased to announce that we now carry over 100 House on the Hill Springerle Cookie Molds! See all of the molds HERE.

Springerle CookiesThese molds are designed for making pressed cookies, springerle cookies or paper crafting projects. Besides baking cookies, you can form beautiful, edible, sweets using marzipan, fondant and modeling chocolate.

Springerle Cookie Mold

Crafters, artisans and scrap bookers will find infinite ways of creating cards, wall art, gift bags, ornaments, and charms with these molds. Beautiful as decorating accessories, the cookie molds can be hung on a wall, displayed on a plate rack or table top easel. Learn how to make some Springerle Mold crafts. Download our instruction sheets for free and enjoy!

Springerle Cookie Mold

House on the Hill Cookie Molds allow all of us to bake beautiful cookies that are reminiscent of family, history, tradition and culture. Many of the original molds are “presses,” now in museums and private collections, were carved in clay, wood or metal. Simpler Times Cookie Mold available HERE.

Springerle Mold

House on the Hill Cookie Molds are made of a resin and wood composite. Each mold is individually hand cast and carefully hand finished. Double Acorn Mold available HERE.

Springerle Monogram Molds

Create lovely cookies or wedding day crafts with these heirloom quality Monogram Cookie Molds, made of a resin/wood composite. Think fondant, petite fours, gift tags, cards and party favors! Each mold is 3.375” x 3.75” with monogram and scroll border.

Springerle Cookie Recipe from House on the Hill

These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!

What you’ll need:
– 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
– 2 tablespoons milk
– 6 large eggs, room temperature
– 6 cups powdered sugar (1 1/2 #)
– 1/2 cup unsalted butter, softened but not melted
– 1/2 teaspoon salt
– 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
– 2 lb. box sifted cake flour (Swansdown or Softasilk)
– grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
– more flour as needed

Instructions:
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.

Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.

Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.

Springerle Cookie Molds

Get the Gingerbread Springerle Cookie Recipe HERE!