Prepare dough following recipe below, adding milk to help thin the dough.
Divide the dough equally among 3 bowls. Tint with colors of your choosing.
Prepare decorating bags with couplers. Fill separately with colored dough. Assemble the 3-Color Coupler with tip 1A. Pipe swirls and dots on your cookie sheet. Bake and cool following recipe.
Classic Spritz Cookie Recipe
1/2 teaspoon no-color almond extract
2 oz. clear vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter (softened)
1 cup granulated sugar
2 tablespoons milk
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
2. TEAM SPIRIT COLOR SWIRL CUPCAKES
The ColorSwirl Decorating Set is great for making cupcakes that show off your team spirit! Just tint the icing to match your team colors. What color combo will you choose?
3. COLOR SWIRL MERINGUE COOKIES
Learn how to make meringue cookies with the ColorSwirl Decorating Set, you can mix and match colors to best suit your occasion. Easy to make and fun to eat!
In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.
Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
Prepare three separate batches meringue batter. Tint batches separately.
Prepare decorating bags with couplers. Fill separately with tinted and white batter. Assemble 3-Color Coupler with tip 1M. Pipe stars on parchment-lined cookie sheet. Switch to tip 1A; pipe pulled up dots on prepared cookie sheet.
Bake for 10 minutes (or until cracked), turn off oven and let sit at least an hour.
4. SWIRLED CHOCOLATE MOUSSE
What a fun way to use the ColorSwirl Decorating Set! Top your chocolate treats with 3 different chocolate mousse flavors to switch things up.
I have a tendency to go overboard for parties. It’s a habit all the women in my family share. Everything just has to have a special touch. Tell me to bring rolls to an event and I’ll butter them up, top them with cheese and herbs and display them on a nice plate. Oh cupcakes? Sure let me just find matching liners and picks for the theme of the evening. With summer coming up, I’m already thinking of fun ideas for our outdoor gatherings – beach, cabin, Fourth of July and, of course, your ordinary barbeque.
The only hitch with Montana summers is the temperature. Hundred degree days don’t make for happy baking. So when trying to think of a unique cake for a picnic or barbeque that wouldn’t require an oven, I immediately thought of ice cream cake! What could be simpler? You can either buy one from the store or make the quick and easy recipe illustrated below with any flavor you desire.
Ok, now you’re wondering, “What’s so unique about an ice cream cake?” Well, not much until you add a cute chocolate picnic blanket and ants on top! A couple bars of white chocolate, a Red Gingham Chocolate Transfer Sheet, decorative ants, a touch of frosting and half an hour are all it takes to make your cake something for the books. Even the kids can help stir, mash and spread so the whole family can create something fun and delicious.
Let’s get started!
Ice Cream Cake
1 half gallon ice cream of your choice (I chose mint for the refreshing taste)
1 small container of fudge or caramel topping
5 TBSP unsalted butter
8” square cake pan
Medium bowl, microwave safe
Spoon, knife and fork
Ice cream scoop
Melt butter in one of your bowls.
Add Oreo cookies to bowl. You can break them apart now for quicker mashing or leave them whole. You do not need to remove the frosting in the middle.
Mash Oreos and butter together with potato masher until it’s a mass of small crumbs.
Dump Oreo mixture into your cake pan and press into the bottom with a fork to form the crust. Chill if not using immediately.
Scoop and press ice cream into your cake pan until it is half full.
Spoon fudge or caramel topping over pressed ice cream. The back of the spoon is handy for spreading.
Scoop and press ice cream into your cake pan until it reaches the top.
Freeze until you’re ready to top!
Picnic Blanket Topper
2 Large bars white baking chocolate
Red Gingham Chocolate Transfer Sheet (find it here)
Place transfer sheet slippery side up on wax or parchment paper. Measure and draw lines with your marker for an 8” by 8” square section.
Flip transfer sheet over so chocolate side is up. Leave on flat surface or in a cookie sheet for easy transport.
Melt chocolate in microwave in 30 second intervals until completely melted and about 115 degrees Fahrenheit. This will usually be less than 2 minutes.
Pour melted chocolate into the measured section of the transfer sheet and lightly spread into a thin layer. It is ok to go over the lines.
Cool melted chocolate and sheet in the refrigerator until solid – 10 to 15 minutes.
Remove sheet from fridge and place on flat surface (or leave in cookie sheet). Use the knife to cut along your marked edges to square up the edges. Warming the knife under hot water will help create clean lines.
Place your “blanket” on top of your ice cream cake and use frosting or dots of melted chocolate to attach your ants.
Pipe an edge of “grass” and you’re done!
Make your ice cream cake while the melted chocolate cools over your transfer sheet to save 15 minutes.
In a big rush? Buy a pre-made ice cream cake and cut your transfer sheet to size. This could work for round cakes too!
Save some hassle by buying a pre-made Oreo cookie crust in the baking section of your grocery store.
Oops! If you crack the chocolate when cutting, leave the chocolate transfer sheet-side down and rub a warmed spoon over the crack until it melts together. Re-chill to solidify before placing on your cake.
You can store the cake safely in the freezer (ants and all)!