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Here are some of McCall's favourite recipes and tips for you to try.

Quick Buttercream: 
- Imperial Metric
Dry Fondant 1 lb 450 gm
Water 3 tbsp 45 ml
Unsalted Butter 1 lb 450 gm
Vanilla 1/2 tsp 5 ml

Method - Speed 2

Mix dry fondant and water in a bowl. Use flat beater on mixer. Add fondant gradually while mixing.

Approximate time 12 minutes on second speed.

If you like the icing white ­ use McCall's High Ratio Shortening instead of butter.

Cream Cheese Icing: 
- Imperial Metric
Regular Kraft Cream Cheese 10 oz 300 gm
Dry Fondant 14 oz 400 gm
McCall's High Ratio Shortening 7 oz 200 gm


Use flat beater on mixer. Cream cheese while adding dry fondant.

Mix till smooth and add H.R.Shortening. Mix until smooth and light.

Approximate time 10 - 12 minutes on second speed.

Buttercream 1-2-3: 
- Imperial Metric
Meringue Powder 3 tbsp 20 gm
Water 1/2 cup 130 gm
Icing Sugar 3 cups 400 gm
Sweet Butter 1 cup 250 gm
Unsalted McCall's High Ratio Shortening
(or Crisco)
1 cup 250 gm
Vanilla 1/2 tsp 5 ml


Whip water, meringue powder and sugar to a peak (7 - 10 min.)

Add soft butter, H.R. shortening and vanilla.

Whip until fluffy and no butter or shortening lumps are left.

Tips on Flavouring Your Buttercream: 
Based on 1 cup icing - 250ml icing Imperial Metric
Nougat / Hazelnut paste
(melt over low heat)
2 tbsp 30 gm
(1/2 tsp instant coffee granules dissolved in 1/2 tsp water)
1/2 tsp 5 ml
Semi-Sweet chocolate- melted 2 tbsp 30 gm
Cocoa & Oil
(mix to paste 3tbsp cocoa powder+2 tbsp veg.oil)
2 tbsp 25 gm
Lorran Oils (all flavours) 10 - 12 drops 5 ml
Vanilla Flavour 8 drops 5 ml
Lemon Flavour
(mix 6 drops Lemon Oil + 2 tbsp. Lemon Butter)
2 tbsp 25 gm

Candy Clay Truffle Tulip: 
- Imperial
McCalls’ Easy Melt Orchid Chocolates 250gm
Tulip Cutter
9” Rolling Pin
Ball/Veining Tool
Egg Chocolate Mold
Premade –Truffle- for each tulip centre


1. Melt 200 grams McCall’s Easy Melt Orchid Chocolates over a double boiler or in a microwave (15 seconds at a time) keep stirring the chocolate to ensure it does not burn. Once melted stir in glucose. Stir until a ball is formed. Turnover on to wax paper, store in plastic bag when not being used.

2. Knead candy clay until pliable; roll out between two sheets of plastic wrap to 1/8” thin.

3. Cut out 6 petals using the tulip cutter (each flower requires 6 petal) store in plastic bag until ready to use. Thin out petals with a ball tool, and gentle ruffle with a veining tool. Set in an egg chocolate mold.

4. Melt 50 grams of McCall’s Easy Melt Orchid Chocolates to be used to attach each petal.

5. Dip each petal base into melted chocolate; overlap each petal at the base to form the flower. Use a round cutter to hold the petals until chocolate dries.

6. Once all 6 petals are attached dip your pre-made truffle into the melted chocolate and insert into the centre of the flower.

McCall’s Recipes: Golden Flax Bread
Yields 1 ½ loaf
7/8 cups Water
2 tbsp Butter***
3 tbsp molasses
1 tsp salt
2 tbsp Hodgson Mill Milled Flax Seed
1 tbsp vital wheat gluten (optional)
2 ½ cups Hodgson Mill Best of Bread Flour
1 ½ tbsp non-fat dry milk
1 ½ tsp Hodson Mill Fast Rise Yeast


1. Add ingredients to the bread machine in the order suggested by the manufacturer. Select basic cycle with a light or medium color setting.

***Tip: Substitute butter by adding 6 more tbsp of Milled Flax Seed and 2 more tbsp of water.***

Candy Corn Cookies
Adapted from PBS.org
Yields 5 dozen tiny cookies
• 2 sticks butter, softened
• 1 ½ cups icing sugar
• 1 tbsp vanilla extract
• 1 egg
• ½ tsp baking soda
• ½ tsp salt
• 3 cups all purpose flour
• red food coloring
• yellow food coloring


1. Mix together the icing sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.

2. In a separate bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough is formed.

3. Remove dough from mixer bowl and separate into three equal pieces. Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.

4. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.

5. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.

6. Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Tips: To make the candy corn cookies extra festive, add quins, and sprinkles, or even add an extra layer, and experiment with the various colour options!