LOUISVILLE, Ky. (WDRB) -- Keith Kaiser got some baking tips from Head Chef Robin Richardson at the Bakery at Sullivan University just in time for Christmas.
Richardson went through some simple and easy recipes to even make Santa's mouth water.
Chef Robin whipped together some Butter Cream, Poured Fondant and Sugar Cookies.
Here are the recipes so you can try it yourself. For more information about the bakery click here.
Easy Butter Cream:
4 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
6 cups sifted confectioners' sugar
Beat butter and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes.
Reduce speed to low.
Add sugar, 1 cup at a time, beating well after each addition.
Raise speed to high, and beat until well combined, 10 to 20 seconds more.
Transfer to a bowl, and cover with plastic wrap until ready to use.
Easy Poured Fondant:
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
Stir the powdered sugar and the milk until smooth.
Beat in corn syrup and vanilla until icing is smooth and glossy.
If it's too thick, add more corn syrup.
Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Easy Sugar Cookies
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
Cream the butter and sugar.
Beat in the egg and vanilla extract.
Once combined, slowly blend in the dry ingredients until evenly mixed.
Wrap the dough with plastic wrap and chill for 1 hour.
Roll out and cut into shapes.
Place on center rack and bake for 5 to 7 minutes (or until golden brown).
Let the cookies sit for 2 minutes before cooling on wire racks.