Chocolate Sprinkles

5 ounces (1 1/4 cups) confectioner’s sugar 1 1/4 ounces (1/3 cup) cocoa (Dutch or natural) 1 ounce (2 tablespoons) water 1 ounce (2 tablespoons) vanilla 1/2 teaspoon kosher salt 1/2 teaspoon instant coffee (optional) Get all of your materials ready before you start – I use this special tip but you can also use a tip …

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Make any colour of frosting

foodnetwork.com From the geniuses at the Food Network Magazine. If you don’t have food coloring, you can use Jell-O to color frosting. canadianhometrends.com See the recipe here.

Writing on a cake

Writing a message on a cake? Write it with a toothpick first to make sure all the letters fit (and if you make a mistake, just smooth it out and try again). Noreen


Sweet potato mash. Makes the doughnuts fluffier and keeps em from staling somewhat. Johnathan Law, Restaurateur


1. The ratio of chocolate to cream determines how stiff or soft the ganache will be: a sauce or glaze takes more cream (or liquid) than a truffle center. Sauces and glazes are easier to make than truffle centers because the ratio can be less precise and because the ganache can be adjusted by eye at …

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