6
Almond Bark Coating
Add 1 to 2 tablespoons shortening to each 12 ounces of almond bark to make a dipping
consistency. Melt according to package directions.
White Chocolate Glaze
Ingredients:
•
1 package (6 ounces) white chocolate
•
3 tablespoon heavy whipping cream
•
3 tablespoons butter, cut into thirds and softened
•
½ cup confectioners’ sugar, sifted
•
½ teaspoon vanilla
Directions:
1. Combine white chocolate and cream in removable stoneware insert. Microwave on HIGH
power (100%) for 1 minute. Stir. Add butter and microwave on HIGH power (100%) for
30 seconds. Stir. Microwave on HIGH power (100%) for an additional 10 to 15 seconds if
necessary for white chocolate and butter to melt.
2. Blend in sugar and vanilla. Stir until smooth.
3. Dip cake pops or other food in warm frosting dip. Place insert into BABYCAKES chocolatier
to keep a glaze consistency.
Makes about 1 cup of glaze
Frosting Dip
Ingredients:
•
1 container (16 ounces) Creamy Chocolate, Vanilla or Lemon Frosting *
•
½ cup semi-sweet chocolate or vanilla chips *
Directions:
1. Spoon frosting into removable stoneware insert. Microwave on HIGH power (100%) for 1
minute. Stir well. Blend in chips. Microwave on HIGH power (100%) for 1 minute.
2. Allow to stand 2 to 3 minutes. Stir. Microwave on HIGH power (100%) for an additional 10
to 15 seconds if necessary to melt chips. Stir until smooth.
3. Dip cake pops in warm frosting dip.
4. Place insert into BABYCAKES chocolatier and plug into wall outlet to keep a glaze
consistency.
Makes about 1
⅔
cups of frosting
*Tip: Choose complimentary flavors of frosting and chips. For example, blend semi-sweet
chocolate chips into chocolate frosting or vanilla chips into vanilla or lemon frosting.
Vanilla Glaze
Ingredients:
•
¼ cup melted butter
•
1¼ cups confectioners’ sugar, sifted
•
1 teaspoon vanilla
•
2 to 2½ tablespoons hot water
Directions:
1. Combine melted butter with confectioners sugar, stirring until well blended.
2. Stir in vanilla.
3. Blend in 2 tablespoons hot water and stir until smooth.
4. Add a little of the remaining hot water, if needed, to make a thin glaze consistency.
Makes about
¾
cup of glaze
