Bakers 225th Anniversary Fudge Icing Recipes

BAKER'S 225TH ANNIVERSARY CAKE

Steps:

• Heat oven to 325°F.
• Brush half the melted butter onto bottoms and sides of 2 (9-inch) round pans. Cover bottoms with waxed paper; brush with remaining melted butter.
• Sift flour, baking soda and salt; set aside. Microwave chocolate and cut-up butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Beat sugar and eggs in medium bowl with mixer 2 min. or until slightly thickened and pale yellow in color. Add chocolate mixture; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended. Add buttermilk and vanilla; mix well. (If batter is not completely blended at this point, mix by hand with rubber spatula until mixture is well blended.) Pour into prepared pans.
• Bake 30 to 34 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool cakes in pans 5 min. Remove from pans to wire racks; remove and discard waxed paper. Cool cakes completely. Fill and frost with BAKER'S 225th Anniversary Fudge Icing. Refrigerate until ready to serve.

CAROLINE'S CHOCOLATE FUDGE FROSTING

Steps:

• Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
• Let stand until spreadable (frosting will thicken as it cools).

OFFICIAL WOODLAND BAKERY FUDGE ICING RECIPE - (4.1/5)

Steps:

• First, melt the chocolate either in the microwave or in a double boiler, which ever you prefer. Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment. Add the warm heavy cream all at once and mix until well combined. Add the softened butter and mix well. Next add the confectioner's sugar and mix well. Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization) Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping. If it becomes too thick, place the entire recipe back in the mixer and on low-speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency. Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again. Fudge icing on cakes and brownies will go stale way faster than they will go "bad". You can store cakes and pastries with fudge icing at room temperature for 1 week.

BAKER'S 225TH ANNIVERSARY FUDGE ICING

Steps:

• Bring all ingredients except butter to boil in medium saucepan on medium heat, stirring frequently with wire whisk. Simmer on medium-low heat 20 min. or until thickened, stirring frequently. Remove from heat.
• Add butter gradually, stirring after each addition until butter is completely melted. Pour into 13x9-inch pan. Refrigerate 1 hour.
• Spoon frosting into medium bowl; beat with mixer on high speed 1-1/2 min. or until light and fluffy.

BAKER'S FROSTING

Steps:

• On med. heat, cook flour, sugar, and milk until thickened.
• Let cool.
• Add powdered sugar, shortning, salt and vanilla.
• Beat until creamy and smooth.

CLASSIC FUDGE FROSTING

Steps:

• Melt chocolate and butter over low heat.
• Combine sugar, salt, milk, and vanilla.
• Add sugar mixture to chocolate mixture, blending well together.
• Let stand, if necessary, until of spreading consistency, stirring occasionally.
• Spread quickly, adding a small amt of milk if frosting thickens.

BAKER'S® ONE BOWL FUDGE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool 5 min. or to room temperature.
• Add sugar, butter and vanilla; beat with electric mixer on low speed until well blended.
• Gradually add milk, beating until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

BAKERY SHOP ICING

Steps:

• In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
• Note: This icing will appear curdled at first, but continue beating and it will become smooth.