1. Name________________________
Blk___Date____________________
VanillaButtercream
Ingredients:
 125 ml margarine
 375mlpowdered sugar
 5ml vanilla
 2ml cream
Method:
1. With an electric mixer, beat margarineuntil mixture resembles a pale
yellow colour (around 3-5 minutes)
2. Slowly add powdered sugar a tablespoon at a time.
3. Mix for 1-2 minutes longer.
4. Add vanilla and creamand continue to beat on medium speed for 30
seconds more.
5. You may need to add more cream or powdered sugar depending on the
consistency of the icing.
6. Refrigerate until ready for use.

2. Name________________________
Blk___Date____________________
Chocolate Ganache
Ingredients:
 125mlchocolate chips
 125mlheavy cream
 30mlmargarine
Method:
1. Place the chocolate in large bowl.
2. Warmthe cream in a small saucepan over medium heat until it juststarts
to boil.
3. Stir it into the chocolate without creating bubbles
4. Let sit for 1 minute.
5. Add the butter and stir until smooth.
6. Chill in the refrigerator until ready for use.

3. Name________________________
Blk___Date___________________
Lemon Curd
Ingredients:
 1 egg yolk
 60mlconfectioner’s sugar
 60mllemon juice
 15mllemon zest
 30mlmargarine
Method:
1. Preparea double boiler by filling up 2 inches of water on the bottom pot
and placing it over medium low heat.
2. Combine the egg yolk, confectioners’ sugar, lemon juice and zestin to top
pot of the double boiler.
3. Cook, whisking constantly until thickened.
4. Remove fromheat and whisk in butter.
5. Strain the curd into a bowl.
6. Cover with plastic wrap so that the plastic wrap directly touches the surface
of the curd.
7. Refrigerate until ready to use.

4. Name________________________
Blk___Date____________________
SaltedCaramel
Ingredients:
 100mlsugar
 30mlwater
 60mlheavy cream
 90mlmargarine
 2ml salt
Method:
1. In a saucepan, combine the sugar and the water.
2. Heat over low heat, stirring with a metal spoon until the sugar has
dissolved, then crank the heat up to medium-high. Allow to come to a boil.
3. In the meantime, add the cream to a small saucepan and heat over low
heat until the mixture reaches scalding point. Turn off the heat.
4. Cook the sugar syrup untilit turns into caramel. Once you’rehappy with the
colour of the caramel, take it off the heat and immediately whisk in the hot
cream.
5. The mixture will start to bubble and hiss like an angry snakebut justkeep
whisking and it will calm down.
6. Add half the margarine, one cube at a time, whisking until incorporated.
7. Put the bottom of the pot in cold water. Add the remaining margarineand
whisk until the caramel cools.
8. Refrigerate until ready to use.

5. Name________________________
Blk___Date____________________
Raspberry Curd
Ingredients:
 125mlsugar
 10mllemon zest
 60mllemon juice
 2 egg yolks
 1ml salt
 60mlmargarine
 125mlraspberries
Method:
1. In a small bowl, mash raspberries with a wooden spoon.
2. In a saucepan, off heat, whisk together sugar, zestand egg yolks; whisk in
lemon juice, mashed raspberries and salt.
3. Add butter and place pan over medium high heat.
4. Cook, whisking constantly, until butter has melted and mixture is thick
enough to coat the back of a spoon and small bubbles formaround the
edge of a pan. Around 5 minutes. (do not boil)
5. Remove pan fromheat while continuing to whisk.
6. Pour curd through a fine-mesh sieve into a glass bowl.
7. Press plastic wrap against the surfaceof curd and refrigerateuntil ready for
use.

6. Name________________________
Blk___Date____________________
Strawberry Buttercream
Ingredients:
 60mlmargarine
 125mlpowdered sugar, sifted
 2ml vanilla extract
 15mlstrawberry puree
 5ml heavy cream
Method:
1. Using a hand mixer, mix margarineand powdered sugar until mixture is
light and fluffy.
2. Slowly add powdered sugar, oneteaspoon at a time.
3. Add in the heavy cream and the consistency is right.
4. Add in the strawberry pureeand mix until combined.
5. Mix for at least 1 minute until mixture is light and fluffy.
6. Refrigerate until ready for use.