Coconut Cream Fondant
Submitted by TP (M'sia)

Ingredients 2 lbs icing sugar
1 1/2 tbsp gelatin
4 tbsp water (to bloom the gelatin)
1/4 cup glucose syrup
1 tsp glycerin
1 tsp coconut essence/flavoring (if you have)
1/2 cup coconut cream (I find the cream has more oomph than milk)
2 tbsp coconut creole liqueur (optional)

Preparation Make as normal. Wrap with cling film and put overnight in an airtight container, to allow the flavor to develop and also make the fondant more manageable. Just add more sifted icing sugar if you find it still too soft the next day.  This goes very well with a rich chocolate cake.
 

Modified royal icing, for cookies
Submitted by Alice

Ingredients 1lb sifted powdered sugar
3 Tbl. Meringue Powder
5-6 Tbls water
1/2 cup butter

Preparation The butter actually allows to Royal Icing to firm up to be stackable, but not get sooo "rock" hard as to chip teeth and it adds to the flavor!
 

Very Good Buttercream
Submitted by Carol Georgia Girl

Ingredients 4 Sticks of Margarine
1 Cup of Crisco
1/2 Cup Powered Milk (add enough of water for 1 cup)
4 lbs Powered Sugar
2 Tbs of Vanilla

Preparation thought I would share this recipe with everyone. I sort of took several and come up with this one. It's very light, buttery and crusts well.  Cream Margarine and Crisco until light and fluffy. I cream mine at medium speed for about 5 minutes (the butter becomes very light colored). Add sugar alternately with milk beating on low to medium. Scrape bowl often. Add vanilla and continue to beat on low until nice and fluffy.  This icing goes on soooooooo smooth and YUMMY!
 

Diabetic Yellow Cake
Submitted by mom2iam

2 1/2 c. Cake Flour
1 1/3 c. Splenda (or 1 2/3 c., if no "real" sugar used)
1/3 c. Sugar (omit if using all Splenda)
3/4 tsp. baking soda (this helps the cake to rise properly with Splenda use)
1 tsp. Salt
3 1/2 tsp. Baking Powder
2/3 c. Butter Flavor Crisco
3/4 c. Milk
3 Eggs
1/2 c. Milk
1 tsp. Vanilla

Combine dry ingredients in mixing bowl. Add Crisco and 3/4 c. milk. Beat for 2 minutes. Scrape down sides of bowl and add eggs, 1/2 c. milk and vanilla. Beat for an additional 2 minutes. Bake at 325.

Lessons learned:
*Splenda causes the cake to bake quicker than a "normal" cake, so keep an eye on it!
*Why Crisco? Supposedly, the Crisco helps to retain the "freshness" that butter and/or margarine loses rather quickly in scratch baking.
*Splenda causes more of a crust on the top of the cake but I did not notice it inside the cake or on the sides, it was easily trimmed off.
*Real sugar does more for a cake than add sweetness, so if it is at all possible try to keep a bit of it in the recipe. Be sure to check with your customer on this one.
*While hot, I wrapped the cake in saran and popped it in the freezer until it was pretty much solid and thawed it, still wrapped, in hopes of driving in a bit of moisture.
*The texture was very much like a pound cake but not dry or crumbly. The color was nice and golden yellow.
*This recipe produced the equivalent of one mix. It would have made two nice 8" rounds.

Try it, tweak it, use butter if you want, use all Splenda if you have to. It was also suggested that you add a 1/2 c. nonfat powdered milk and 1/2 tsp. Baking soda for every cup of Splenda to increase the volume of the cake. I didn't have any powdered milk, so I just added the baking soda by itself and it rose nicely. Experiment with it and let me know how you improved on it
 

Basic Mango Cake
Submitted by Deborah

Ingredients:
1½ - cups all purpose flour
1 tsp baking soda
1 cup white sugar 2 whole eggs 2/3 cup butter 1 cup buttermilk 1 tsp vanilla extract 1 cup ripe mango puree

Procedure:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Grease a 9x5 inch baking pan.
3. Cream butter and sugar until Lightly and fluffy.
4. Add in eggs and beat well.
5. Mix together flour and baking soda.
6. Add into butter mixture.
7. Fold in buttermilk, vanilla, and mango puree.
8. Pour in batter into the prepared baking pan.
9. Bake fir 45 minutes or until done.

Note: If you don't have buttermilk, substitute it with sour milk by mixing 1 tbsp of vinegar or lemon juice together with 1 cup of milk and let it stand for 10 minutes.
 

Toba Garrett's Glacé Icing
(For Flooding, or filling in - Please see, below regarding the outlining)

1 lb 10x confectioners' sugar
3/8 cup (90 ml) milk
3/8 cup (4.5 oz or 126 g) light corn syrup

Flavor options: 1 tsp concentrated extract, 1 T alcohol or liqueur, or 2-3 drops concentrated candy oil

In the mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.

Divide the icing into several bowls. Flavor as you wish. Color each bowl as desired. Cover the bowl with plastic wrap to prevent drying.

For outlining - take 1/2 cup of icing above, add 6-8 heaping tablespoons of confectioners' sugar, mix until combined. This icing should be very stiff. Wrap with plastic wrap to prevent drying.

Note: This icing will last in the refrigerator up to 2 weeks. Put the icing in a brand  new plastic container. Put plastic wrap directly over the icing and seal it with a tight fitting lid. When ready to reuse, stir the icing until the icing has a flow consistency.

If you are dairy sensitive, replace milk with water. Without milk, the icing will last for 3 weeks in the refrigerator.