Jello to Icing

Happier Than A Pig 

Jello Frosting
3 oz package Jello (pick your flavor/color, not sugar free)
2/3 C sugar
1 egg white
1 tsp vanilla extract
1/2 C boiling water (must be boiling to dissolve the sugar)

1. Put everything except boiling water in the metal/glass bowl of your stand mixer fitted with whip attachment. 
2. Turn the mixer to high just as you add the 1/2 C boiling water.
3. Whip on high for five minutes. I literally used a timer and #10 on my KitchenAid.
4. Will frost 24 cupcakes or 9x13 cake.

 frosting made with Jell-O has structure because of the gelatin it contains; this is both a good thing and a bad thing for us. On one hand, it allows us to create beautiful piped designs that won't melt or slide; on the other, it means that we must work quickly with the frosting before it becomes too hard.

In the end, however, I find this to be a minor inconvenience when looking at the grand scheme of things. Think of how many different flavors of frosting you can create with this recipe... and how many different cakes you can pair each frosting with! The possibilities are almost endless—not to mention endlessly fun.

Make a mini cake out of 2 cupcakes

 Video of how to make a mini cake

From British Girl Bakes- Another good tutorial on how to make mini cakes

THE BEST WHIPPED CREAM FROSTING

 Two Sisters Crafting

• 1 t vanilla
• 3 cups (1 pint) Heavy Whipping Cream
•  1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
• 1/8c water
• 1 t cornstarch and 1 t pectin (or gelatin)

1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.

2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.

3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)

4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.

Yellow cake mix to spice cake mix

Original cake recipe- Pilsbury

CAKE-

1 c water

1 egg

1/4c flax

1/2c applesauce

1 and ½ t cinnamon

½ t allspice (or nutmeg and 1/4t cloves)

1/4t ginger

1 (1 lb. 2.25-oz.) pkg. yellow cake mix

1/2c raisins

GLAZE-  Southern Food

1/4 cup butter
2 cups powdered sugar
2 to 4 tablespoons milk or hot water
1 1/2 teaspoons vanilla extract

Preheat oven 350 

Mix- water, egg, flax, applesauce, cinnamon, allspice, and ginger.  Let sit 5 min to help flax absorb water.  Then mix in the cake mix and raisins

I baked in two pans, spray both.  #1 pan a small bundt cake 350 for 30 min and #2 pan a pie pan bake for 23-26min

Glaze for the top of the COOLED cake.  If you add the glaze to a hot cake it will melt.

1. In microwave melt butter in a bowl. Then add powder sugar, 2 tablespoons milk, lemon juice, and vanilla extract in medium bowl and mix until fully incorporated. If glaze is not runny enough, add more milk. You will want glaze to be thick enough to hold it\'s \"drip\" on the cake, but runny enough to pour
2. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving..

Glaze variations-

• 1.  For a richer and creamier glaze or frosting, use heavy cream in place of the milk or water.
• 2.  For a citrus glaze, substitute orange or lemon juice for the milk or water and vanilla and add about 1/2 teaspoon of finely grated zest.
• 3.  For a chocolate glaze, increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Reduce the vanilla to 1 teaspoon.
• 4.  For a butter-rum glaze, add 1 1/2 teaspoons of rum flavoring and omit the vanilla.
• If glazing a spice cake or cinnamon rolls, sprinkle the glaze with cinnamon-sugar while it's still soft.