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IDEA CAKES TO SHARE
"To My Valentine" Cake

Cake designed by Dolores 
Supplies Needed:
10" Heart shape 2 layer cake (pan)
#V-40 'Cupids Arrow', red or white heart
12" cardboard with a 12" doily

Ice cake white. Add tip #104 Ohio Ruffle: Practice on the edge of your table top. Keep large end of #104 tip, white icing, touching the edge of the cake at all times. Move forward with a back forth motion. Then move back the way you came a little to make it ruffle better. Add tip #1 red edging, Add tip #18 curved shell red bottom border Place your #V-40 cupid arrow heart decoration in center and add tip 4 icing figure piped hearts around it.

A cake created by Dolores for Bakery Craft many years ago.
SPRINKLES HERE
Valentine Pretzel Rods recipe

1 pound Merckens coating chocolate (You can use white, milk or dark)
1 bag of pretzel rods
Red, white and/or pink sprinkles (jimmies)
Crunch candies
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Melt chocolate in a double boiler over medium heat, stirring until smooth. Chocolate can also be melted in the microwave by heating 30 seconds at a time and stirring each time. Do not overheat.
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Dip pretzel rod in melted chocolate leaving 1-2" uncovered for a finger hold. Place covered pretzels on a wax paper covered tray to set. Sprinkle colored jimmies on pretzels before the chocolate hardens. You can also refrigerate for 10-15 minutes if needed to speed up the setting time.
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Wrap your valentine chocolate pretzels in clear cellophane bags and tie closed with a matching ribbon. If you keep them out of the heat, these keep well and make a wonderful gift for a special someone or a whole group of friends.

RECIPES - Valentine Bark
A Clever Design For 
Chocolate Lovers Of All Ages
If you like chocolate bark,
you will love these valentine 
bark recipes that are simple 
yet appealing to chocolate
candy lovers of all ages.
.
This is a valentine 
candy recipe that would 
be great to let the 
kids help out with. 
Perhaps you can
make up a batch 
and present it in small 
bags to each member of their 
class at school or church. 
Candy making is an activity 
that presents an opportunity 
for you to build memories 
with your children that they 
will never forget. 
If you get chocolate bark
in the bargain, 
so much the better. :)
 Valentine Bark recipe

1 pound Merckens coating chocolate (white, milk, or dark chocolate)
2 cups Peppermint crunch or valentine candy (you can use message hearts, cream filled chocolates, or any assortment of heart shaped valentine candy)
.
Prepare a cookie sheet or jelly roll pan by lining it with waxed paper, and set aside.
.
Melt the chocolate in a double boiler over very low heat, stirring constantly until smooth. Alternately, you can melt the chocolate in the microwave, by heating in 1 minute intervals, stirring each time until smooth. Do not over heat.
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Pour melted chocolate onto the prepared pan and spread it evenly. Sprinkle your chosen valentine candy evenly over the chocolate and press it in gently to secure it. Allow chocolate to set.
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When cool, break chocolate into small pieces, and store the bark in an airtight container.
.
Red and White Valentine Bark
.
1 pound Merckens coating chocolate
2 cups cinnamon red-hot candies
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Line a cookie sheet with waxed paper and set aside.
.
Melt the chocolate in a double boiler over very low heat, stirring constantly until smooth. Alternately, you can melt the chocolate in the microwave, by heating in 1 minute intervals, stirring each time until smooth. Do not over heat.
.
Pour melted chocolate onto waxed paper and spread evenly over cookie sheet. Sprinkle evenly with red hots and press gently to secure them in the chocolate. Allow chocolate to set.
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When cool, break the chocolate into small pieces and store the chocolate bark in an airtight container.
.
Not only does valentine bark make a lovely gift, but it can be placed in a candy dish and set out when you have guests during the Valentine's Day season. Your visitors will love you!

© 2001 Wilton® Industries, Inc.

Say it with Roses!
Supplies Needed:
Teddy Bear with Block pan
Tips 3, 5, 10, 21, 103, 352
Christmas Red, Rose, Kelly Green icing colors
Buttercream icing ready-made		 Royal Icing mix
Flower Nail No. 7
14 x 10 inch Cake Board
Fanci Foil Wrap
Hard candy hearts
Make thirteen tip 103 royal icing roses. Make extras to allow for breakage and let dry. Ice sides and background areas smooth. Outline bear and facial features with tip 3. Pipe in mouth with tip 3 in light rose icing; over pipe with tip 3 in Christmas red icing. Pipe in nose and inside of ears with tip 5 (smooth with finger dipped in cornstarch). Cover bear with tip 21 stars. Add tip 21 pull-out stars for tufts of hair. Pipe tip 3 bead hearts on bottom paw. Position roses; add tip 352 leaves and tip 3 stems. Pipe tip 21 star bottom border; position heart candies. Serves 12

Decorated by Dolores McCann
EASY CAKE IDEA: 

Ice cake, mark off corner, ice red. lattice icing tip #2, roses tip #104:

NEED: #V-9 heart lay-on, #V-40 picks on corners - Valentine HERE


    ANOTHER SIMILAR CAKE
Treat Tree - here for instructions
Valentine 13 cupcakes Stand
#307-831 $14.50

Also:
cookie cutter of choice (2 to 3" or needed) See recipe below
candy sprinkles
buttercream icing
cupcake cups above, style will change
CUPCAKE PERSON
'antennae are licorice or sucker stick or straw
'hearts' are #90-1001 mold, chocolate hearts
'silly feet and hands HERE
buttercream icing
Tip 16 pink icing 'fur'
Bake cupcakes, cool
Ice cupcake so it is smoothly rounded. Use icing to adhere a large marshmallow to top of cupcake
Insert a small peppermint stick (great use of those leftover tiny candy canes!)
Add candy mouth and nose. Figure pipe tip 6 white eyeball and black eye.

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ROLL OUT COOKIES
These cookies won't lose their shape. Or use any shortbread cookie (won't lose shape)

Ingredients for 10 doz.
2 cups butter or margarine
2 cups sifted confectioners' sugar
2 tsp. flavoring (vanilla, almond, wintergreen, or rose)
 I use vanilla
4 1/2 cups Gold Medal Flour
1/2 tsp. salt

Ingredients for 20 doz.
4 cups butter or margarine
4 cups sifted confectioners' sugar
4 tsp. flavoring (vanilla, almond, wintergreen, or rose) I use vanilla
9 cups Gold Medal Flour
1 tsp. salt

   Mix butter, sugar, and flavoring thoroughly. Measure flour by dipping method or by sifting. Mix flour and salt; stir in. Mix with hands.
   Heat oven to 375° ( mod. hot ).  Hold cookies at room temperature for awhile if hard to slice. Bake 8 to 10 min. DO NOT BROWN.

For roll out cookies:
Roll out dough (like making a pie crust). Wrap in waxed paper or plastic wrap; lay flat, chill several hours or overnight. Cut shapes about 1/4" thick.

Place a little apart on ungreased baking sheet.  Roll out any leftover dough and cut to shapes. If dough gets too warm, chill it again as above. Bake as above. DO NOT BROWN.

For sliced - fast to make cookies:
Mold in rolls about 2" across.
Pour out candy sprinkles (such as non-pariels), on the plastic sheet and roll to coat edges of roll. You could use pretty sugars or other sprinkle candies too.
Wrap in waxed paper or plastic wrap; chill several hours or overnight. Cut slices abut 1/8" thick.
Place a little apart on ungreased baking sheet. Bake as above. DO NOT BROWN.


*You can substitute your own tiny heart chocolates using Merckens coating chocolate and mold of choice

Chocolate
Heart Molds
Mini Cupcake Liners
Mini Muffin pan


Created by Rosemary Watson
These cookies make fabulous shower or wedding favors. Only the ribbons and tiny leaves were piped. These hearts are covered with a very thin layer of fondant under the fondant pressed lace. They use our Heart cookie cutters, and our lace presses, and easy press in flower molds.
NEEDED:
 
  • Heart cutter of choice size. 
  • Heart Cookie cutters 
  • Gel paste food coloring
  • Small Lace molds (for decorations) 
  • Lace molds - sizes are given on page, so you can select a good size.  (The company that made this tray of cookies went out of business). Other similar products are linked.
  • Royal icing for tiny trims (bows etc)

    •  

     

    DIRECTIONS:
     

  • Ice cookies using pink icing - recipe (below)
  • Using rolled fondant icing and lace press of choice, cut a strip of fondant lace.
  • Dampen the back of the lace and lay fondant lace on cookie. Thats all!
  • Add other tiny flower and/or tip 101s bows
    		•
    Cookie Icing
    The best part of it is that you can stack these cookies but the icing doesn't get rock hard like royal icing would to suck all the moisture from the cookie. Royal icing ruins cookies. It sucks out all the moisture.

    I made some big Gingerbread boys with this icing. They had to have a yellow hard hat with a logo on the tummy. I used frosting sheet to make 200 logos, stuck them on with this icing, spread yellow hard hat with knife, then put it in a bag to make the brim. I also put it in a bag to outline. These cookies (200) went to Port of Trinidad...2 got broken! That isn't bad at all. They emailed me back that they loved them.

    This icing is like that used on petite fours. It will crust so you can stack your cookies. But it won't get rock hard like royal icing does. I find it easier and more fun to work with too. This icing (as opposed to royal icing) is very tasty!

    Firm Cookie Frosting: Try this, its very easy and you'll get raves!
    Fondant Cookie Icing...For icing cookies (and for decorating):
    (links go to the products needed)
    10 parts Dry candy Fondant * or Ready made Fondant
    to
    1 part water
    Flavoring or this
    Food Coloring

    You can make it thicker by adding more dry c. fondant. Or thinner by adding more water. Color or flavor as desired. I usually just add a little almond flavoring or vanilla extract. No beating necessary. Just stir until no lumps remain. This can be as thin as color flow and still won't run off the side of the cake.

    I ice the cookies with this. You should have it thin, but not so thin that it readily runs off the  cookie.
    For decorations, I put some icing in a dec. bag with a tip #2 for drawing lines and detail. Or you can paint icing on to decorate too, using a medium soft paint-brush.
    This icing is like that used on petite fours. It will crust so you can stack your cookies. But it won't get rock hard like royal icing does. I find it easier and more fun to work with too. This icing (as opposed to royal icing) is very tasty!

    * Dry candy Fondant, available via mail order at link left
    Dry candy fondant is simply another sugar. It is not 'granulated, not brown, but fondant. It will keep like any other sugar.

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