White Chocolate Raspberry Ganache

For the White Chocolate Raspberry Ganache

Ingredient
1 1/2 cup white chocolate
1/2 cup heavy cream
1/3 cup good quality raspberry jam

Method
1) Heat the cream until hot. Drop the chocolate and jam into the cream and stir until all are melted and come together.
2) Let cool until firm enough to pipe or spoon onto the macaron shells.
For the white Chocolate Ganache Proceed as for the one above, minus the raspberry jam.

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Bittersweet Toffee Ganache

Bittersweet Toffee Ganache

Ingredient
3/4 cup heavy cream
1 cup bittersweet chocolate
1/4 cup crushed toffee

Method
1) In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it.
2) Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to put in a small piping bag.

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ButterCream Frosting

Buttercream Frosting
(thanks Li Ming for sharing this)

Ingredient
250g unsalted butter, cubed and softened
400g icing sugar, sifted
1 to 2 tsp vanilla essence ( I used lemon flavour)Edible paste color

Method
1. Beat butter and icing sugar till light and fluffy.
2. Add flavouring.
3. Color with toothpick dipped in edible past color

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Mashmallow Fondant

Rolled Marshmallow Fondant from Wilton Website.

Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.

Instructions
1) To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave. Microwave 30 seconds; stir. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2) Place 3/4 of the confectioners' sugar on top of the melted marshmallow mix. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough. NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the marshmallow fondant sticks. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until marshamllow fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
3) It's best to allow Marshmallow Fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible.
Marshmallow Fondant will hold well in refrigerator for several weeks.

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