Here are some of our favorite, most requested recipies. Try them for yourself and let us know what you think!

Our Favorite Butter Cream Icing

Butter cream.
  • 1lb Sweetex1/2lb Butter Blend
  • 2lb Domino 10x Powdered Sugar
  • 2tbs Meringue Powder
  • 1tbs Almond Emulsion
  • 1tbs Vanilla
  • 1/2C Water

Throw everything in a bowl and mix on low for 1 minute then scrape down sides of bowl real good. Then mix on high for 7-8mins, then back to low for 2 minutes*

This recipe will frost approximately a small two tiered cake or a single layer 1/2sheet cake

Shelf Life:
Room temperature: 10 days
Fridge: 3 months
Freezer: 1 year
Keep in a sealed container

Sweetex: A stable shorting that has a high melting point making it good for frostings so it is less likely to melt in the heat or sun, and good for cookies as it is also less likely to burn like butter would.

​​White Margarine. High quality margarine that has no added color so your frosting comes our bright white.

Domino 10x Powder Sugar: The 10x means it has been sifted 10 times making your frosting clump free and not “grainy”.

Meringue Powder: Made of powdered egg whites, it keeps frosting fluffy and light. Also holds everything together. If you need to dye your frosting, this helps to keep the colors from “bleeding” into each other.

Almond emulsion: Thicker, more concentrated flavor. Adds that unique sweetness.
Water: Helps make frosting lighter and cuts the greasiness you can sometimes get with frostings. Also try substituting with milk or your favorite flavored coffee creamer.

*Mixing it on high for that long is the trick to getting the powdered sugar really well blended in and making it nice and fluffy. Mixing it back on low for a few knocks out some of the air bubbles and makes it easier to smooth out.

Sugar Cookie Recipe

Sugar cookies.

*Cream together the following ingredients at medium speed

  • 1 cup White Margarine
  • 1 cup Sweetex
  • 3 cups Sugar
  • 4 large Eggs
  • 1 tbs Vanilla
  • 1 tbs Butter Flavor

*Mix the following dry ingredients and add gradually to mixture above, mix until blended

  • 7 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Chill at least 6 hours or over night.

Raw dough will keep for 2 weeks if wrapped well and refrigerated.

Bake for 8 - 12 minutes at 325 - 350 degrees.

* Dough will be very crumbly when trying to roll out chilled. Break it apart the best you can and start to knead it a bit to warm it up just slightly so it will roll smoother. Make sure dough is still chilled, however.

* Sprinkle some flour on your counter and on top of the cookies when rolling so they do not stick.

* Always put your cookies on a room temperature or slightly cool pan. If you put them on a pan that just came out of the oven they may have a tendency to expand and/or burn on the bottom.

* Baking on parchment paper helps the cookies from browning too fast and make it easy to slide off the pan.

* Once your cookies are baked you can put them in a air tight container and freeze for up to 3 months. When you want to decorate you can pull them out of the freezer and let them thaw in the container so they don't dry out.

White Chocolate Rolled Fondant

White chocolate fondant.
Follow this recipe and you will have THE BEST tasting rolled fondant ever!!!

*** Make 24 hours in advance to using it ***

Supplies needed:

  • 2 1/2 cups Merckens Super White Chocolate
  • 1/2 cup Karo corn syrup
  • 2 lb Satin Ice White rolled Fondant

Step 1:
Melt 2 1/2 cups Merckens Super White Chocolate in microwavable bowl (not glass) slowly for 1 minute, stir, and gradually heat in 15 second intervals until melted. Usually within 2 minutes it should be melted, do not over heat. Stir in with a rubber spatula 1/2 cup corn syrup and mix quickly. It will start to seize up, keep stirring until it forms a ball, but still a little smooshy, do not over stir. Set aside.

Step 2:
Knead 2# container of Satin Ice white rolled fondant, can put in microwave for 10 seconds to soften, then knead in 1/2 pound of the candy clay until well blended. Once it is well blended wrap in plastic wrap and let it firm up for at least a day. This fondant can also be tinted with Americolor gel food colors.

The left over candy clay can be wrapped up and used for another time.

White Chocolate Peppermint Bark

  • Melt 1lb white chocolate
  • Mix in 1/2lb peppermint crunch*Spread out on wax or parchment paper to dry

Once dry, break into pieces and enjoy!

Dark Chocolate Heath Bark

Dark chocolate heath bark.
  • Melt 1lb dark chocolate
  • Mix in 4oz heath crunch
  • Spread on wax or parchment paper to dry

Once dry break into pieces and enjoy!

Melting Merckens Chocolates

Melting chocolate.Here is a quick and easy way of melting chocolate and making easy bark, popcorn, pretzels etc.

In a microwave safe bowl (preferably not glass) melt for 45 seconds, stir, microwave 30 seconds, stir & repeat. Do not over heat, 1 pound of chocolate should be melted under 2 minutes.

Sometimes the colored chocolate and white will become thick (not to worry), a teaspoon or two of Paramount Crystals can be stirred in to thin the chocolate out. A squeeze bottle can also be used to melt in, but be sure to stir with a knife every 30 seconds as you melt to prevent scorching.

Chocolate covered pretzels: Dip pretzel rod into squeeze bottle filled with your favorite chocolate, (you can also wrap Peters Caramel around pretzel first) place on a cookie sheet lined with wax or parchment paper, drizzle with colored chocolate, sprinkles etc. Place in refrigerator to set up.

Easy chocolate bark: Place ½ lb of your favorite crunch into 1 lb melted chocolate & stir, spread onto cookie sheet lined with wax or parchment paper & let set up in refrigerator. Break into pieces.

Here are some of our favorites:
Merckens White Chocolate with Peppermint crunch
Dark Chocolate with crushed pretzels or Heath Crunch
Merckens White Chocolate with Cinnamon Crunch and add 3-4 drops of Loran Cinnamon Oil Flavor

Chocolate Covered Popcorn: Melt chocolate as stated above, pop Microwavable (less butter) popcorn, place popcorn in a large bowl, pour ½ - 1 lb chocolate over & stir, spread out onto wax/parchment paper to set up, then break apart.

** We used Cinnamon Cream Cheese melting chocolate over popcorn, yum!!!

Finally, our favorite:
Melt Clasen Dark Mint, dip a ritz cracker in, place onto wax paper and drizzle with your favorite colors or sprinkles and you have a delicious treat!!

We hope you enjoy making your sweet treats, all of the above products can be purchased here at Party Cakes Decorating Supplies!!!

Have Questions?

Contact the experts at Party Cake Supplies.

Call us at 586-566-5050!