My Top 5 Most Popular Recipes

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1 My Top 5 Most Popular Recipes These 5 recipes have been visited on RoseBakes.com more than 2.5 million times! made with

2 Table of Contents These 5 recipes have been visited more than 2.5 million times on RoseBakes.com. They're tried and true and I hope you'll love them too! 1. Introduction 2. #1 Candy Apples Any Color This recipe for homemade candy apples is fantastic because you can make the apples any color and flavor you want to match your party or wedding theme! 3. Candy Apples Any Color 4. #2 One Bowl Chocolate Cake This chocolate cake is easy and delicious! Mix everything up in one bowl, bake and enjoy! 5. One Bowl Chocolate Cake 6. #3 Homemade Marshmallow Fondant This homemade fondant is easy, delicious and costs a fraction of what store-bought fondant does. 7. Homemade Marshmallow Fondant

3 8. #4 Crusting Vanilla Buttercream This is the single most popular frosting on my blog! I use it for almost every cake I make! 9. Crusting Vanilla Buttercream (big batch!) 10. #5 Perfect Petit Fours Recipe This petit four recipe is the best I've ever made! Every person that makes them raves about how delicious they are! Enjoy! 11. Perfect Petit Fours Recipe 12. Thank you

4 Thanks so much for visiting Rose Bakes and subscribing to my newsletter! I hope you'll love these 5 recipes as much as I do! My readers love them too - they've been visited and shared more than 2.5 million times! If you have any questions, feel free to shoot me an at rose@rosebakes.com, leave a comment on a blog post, or reach out on Facebook! Happy Caking! Rose

5 #1 Candy Apples Any Color This recipe for homemade candy apples is fantastic because you can make the apples any color and flavor you want to match your party or wedding theme! View the recipe on the blog!

6 Candy Apples Any Color Ingredients: 6-8 medium apples (washed, dried & stems removed)** 3 cups of white sugar ½ cup light corn syrup 1 cup water 1 tsp vanilla extract (or other flavoring) 2 tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste or Lorann White Food Coloring) 1-2 tsp. of gel coloring (whichever color you want your apples to be! - I used Americolor Electric Pink and Americolor Orange) - the more color you use, the brighter the apples will be!) Candy Apple Sticks (or craft sticks or short dowels) ** I used rather large Granny Smith Apples. I love the tartness of the green apples, but I wish they had been smaller. They were hard to wrap and I wasn't able to dip as many as the recipe indicated!

7 Other things you'll need: Cookie Sheet Non-stick Spray Heavy Duty Boiler or Sauce Pan Candy Thermometer Rubber Spatula Instructions: 1. Combine the sugar, corn syrup, water, and food coloring (both the white and color you want the apples to be) in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil. Coupons 2. Be sure to have a candy thermometer inserted into the mixture but not touching the bottom! 3. Let the candy come to 302 F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient! 4. While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right? If you don't have butter, just use regular non-stick cooking spray. 5. When the candy reaches 302, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Stir it gently to get the flavor evenly incorporated but without mixing in too much air. 6. Continue to stir the candy until most of the bubbles disappear. If you have bubbles in the candy, you'll have bubbles on the apples! 7. Once it stops bubbling (or nearly), you'll want to work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples. 8. Turn them slowly and let the excess candy drip off, then place them them on the prepared cookie sheet. Click here for the recipe and more details on the blog post.

8 #2 One Bowl Chocolate Cake This chocolate cake is easy and delicious! Mix everything up in one bowl, bake and enjoy! View the recipe on the blog!

9 One Bowl Chocolate Cake Ingredients: 2 cups white sugar 1¾ cups all-purpose flour Coupons ¾ cup unsweetened cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

10 Instructions: 1. Preheat oven to 350 F. Prepare two 8" or 9" round pans (or I've also used a 9"x13" sheet cake pan). You can either grease and flour the pans, use nonstick cooking spray, or use homemade cake pan release. 2. In a large mixing bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt. 3. Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the boiling water. 4. Pour into the prepared pans and bake for minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting. 5. For the full recipe, visit the blog here. If you love this, check out these other amazing chocolate recipes: Brownie Batter Frosting German Chocolate Cupcakes Chocolate Buttercream Frosting Easy Chocolate Crackle Cookies

11 #3 Homemade Marshmallow Fondant This homemade fondant is easy, delicious and costs a fraction of what store-bought fondant does. View the step-by-step pics & tutorial on the blog!

12 Homemade Marshmallow Fondant Note: The full tutorial with step-by-step pics is on RoseBakes.com along with hundreds of comments and answered questions. If you have any trouble - click here! Ingredients & Supplies: 1 pound of Kraft Jet-Puffed Marshmallows. I do not use any other brand and I use the mini ones they melt faster! 1/4 1/2 cup water 1/2 cup Crisco vegetable shortening (more or less, for greasing your hands, surface, bowls, etc.)

13 2 pounds of powdered sugar 1-2 teaspoons clear vanilla extract or other flavoring (not pictured, optional) microwave large microwave-safe bowl rubber spatula silicone mat or well-greased surface Instructions: 1. Dump your marshmallows into a large bowl. I m using a super large 32-cup bowl to melt my marshmallow because of the double batch! 2. Pour about 1/4 cup of water over the marshmallows and microwave for 1 minute. The marshmallows will be melted some, but not completely (see the pics here). 3. Stir and microwave for another minute. If the marshmallows still aren t completely smooth, microwave again. I recommend microwaving in 30 second intervals, stirring after each until it s completely smooth. You want it totally melted, but not so hot that it s boiling or anything! 4. If you want/need to color an entire batch of fondant a single color do it now! It s much easier and faster to stir gel coloring into melted marshmallows than it is to knead it into completed fondant later! I need some very pale blue for a nautical/sailing cake, so I m adding a few drops of sky blue to my fondant here. This is also the step where you would want to add flavor extracts or oils! I ve started adding a teaspoon or two of clear vanilla to each batch and it s really good! You could also add almond, lemon, strawberry (it might make it pink!), etc.

14 5. Color or no color after the marshmallows are melted (and color added, if applicable), it s time to add the powdered sugar. I used to add a little bit at a time. Now I just dump it all in at once! You can t see it in the picture, but my little kitchen scale is under the bowl. I put the bowl on the scale, zeroed it, then poured sugar until I reached 2 pounds. 6. Stir it up as best you can. It won t be easy, but I try to do as much mixing as I can with a rubber spatula. 7. After you ve done as much damage as you can with a spatula, rub shortening all over your hands (and I mean all over) and get ready to dig in! You want to eventually get your fondant to come together into a ball. It s best to do as much as you can in the bowl because once you take it out of the bowl, the mess only gets bigger! Note: Your marshmallows should have cooled plenty by now, but if you suspect that the mixture is still to hot to put your hands into don t do it! Wait a few minutes for it to cool!! I like to work with it while it s plenty warm, but not hot enough to burn! 8. If at any point it gets dry and doesn t seem to be coming together enough, add a little more water and keep kneading! 9. I don t know how to tell you specifically when it s ready to turn out onto a mat, but when it s coming together into a bowl and you don t have a lot of powdered sugar or crumbles of fondant loose in the bowl it s ready. I dump the big ball out onto a mat coated with shortening (I use The Mat), or you could just coat your counter top with shortening. 10. Knead the ball until it s completely smooth. This shouldn t take more than a minute or two!

15 11. Smooth it into a ball and try to get all the seams to one spot (I put it on the bottom). You just don t want cracks/seams all over. When I m doing a big double batch, I sometimes divide it into two balls and wrap them separately because one big ball is really hard to work with. 12. Rub a thin coat of shortening all over the ball of fondant and then wrap it in two layers of plastic wrap! I used to stick them in Ziploc freezer bags and I still do sometimes, but now I mostly just double wrap them and put them in a large Rubbermaid box with a lid. 13. Let it REST!! I generally make several batches early in the week, throw them into my Rubbermaid container and put the lid on and let them sit until Thursday or Friday when I m ready to decorate. DO NOT REFRIGERATE!!

16 #4 Crusting Vanilla Buttercream This is the single most popular frosting on my blog! I use it for almost every cake I make! View the recipe on the blog!

17 Crusting Vanilla Buttercream Ingredients: 2 cups real salted butter (4 sticks), softened 2 cups vegetable shortening (14 ounces) 4 pounds of confectioners sugar 1 Tablespoon clear vanilla extract 1 Tablespoon of butter flavoring 6-8 tablespoons of milk or cream, or as much needed to get the consistency you want (not pictured)

18 Instructions: 1. First, add the butter and shortening to the mixing bowl and cream together. Scrape down the sides to be sure that it s completely mixed together. 2. NOTE: I put my bowl on the scale, zero it, then add the shortening and weigh it. I do this for 2 reasons it s more accurate than trying to measure messy shortening in a measuring cup AND it s one less greasy cup to wash! 3. Add the vanilla and butter flavors and mix again. 4. Slowly add in the confectioners sugar, a little at a time until completely incorporated. This will take time and might make a mess. I like to drape a damp towel completely over the top of my mixer to "catch" the powdered sugar dust. Again, scrape down the sides of the bowl often. 5. When all of the sugar has been added, start adding tablespoons of milk or cream to thin the frosting to the desired texture. I usually use milk unless I happen to have cream in the frig, but either works just fine. I make a fairly thick icing to cover and fill cakes and make it slightly thinner to decorate. 6. You can use this immediately or keep in the frig in an airtight bowl for up to 2 weeks. It can also be frozen for several weeks. If you re using it out of the frig, make sure its completely thawed and rewhip, adding milk as needed to get the desired texture again.

19 #5 Perfect Petit Fours Recipe This petit four recipe is the best I've ever made! Every person that makes them raves about how delicious they are! Enjoy! View the step-by-step pictures and the full recipe on the blog!

20 Perfect Petit Fours Recipe Ingredients: 2¾ cups sugar ¾ cup salted butter, softened ¾ cup shortening 2 tsp. vanilla extract 5 eggs 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt ¾ cup evaporated milk ¼ cup sour cream

21 Instructions: 1. Cream together the sugar, butter and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy. 2. In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). Add this flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream. 3. Spread onto a parchment lined half sheet pan. Bake at 325 F until a toothpick inserted in the middle comes out clean (25-35 minutes - but check at 25 minutes!). 4. To keep this ebook short & sweet, I didn't include the step-by-step pics for assembling petit fours, but you can find the full recipe and tutorial here.

22 Thank you Thanks so much for signing up for my newsletter and reading my ebook! Please visit Rose Bakes often and always feel free to reach out when you need help! Happy Caking! Rose made with

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