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1. candy are fun treat's to eat and decorate, but make sure you have an adult to help you with dangerous thing.
2. use your imagination to decorate your own candy and always have your materials.
3. candy is not just for eating, treat candy like art supplies also play with your candy to make a project of candy
4.with candy you can make anything like a fish of shark and even more make sure you have the right stuff for what you make.

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1. you make dough for apple pie
flour
eggs
butter
vanilla
bakin powder
then the filling aplpe
butter
cinamon
then yeah

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1. You need sweets and stuff like pudding, gummy worms, chocolate chips, and basically stuff like that.
2.

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-Rose parks mom told rose parks to say no or i prefer not and her grandpapa told her about sorties of other black people getting hurt by

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What you need to craft candy is a tooth picks and wooden skewers,hammer,sharp cooking knife,iron,kitchen shears,cookie sheet,lollipop sticks, cutting board,zip top bags, spoons,cookie cutter,twisty ties,cooling rack,.

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#1 When you are make the candy you have to make sure you have the candy. #2 Next when you have your candy you need your tools to cut the candy. #3 Then when you need to use a knife you need to have adult with you at all times. #4 Next you want to make sure you do not cut your self or get hurt make sure you use some gloves. #5 Lastly Use your Imagination its help you on what you want to do and keeps you safe and to have fun.

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1.You can use candy for creating cool things.

2.Aways have and adult with you when your using a microwave or other hot and sharp things.

3.If you use your imagination it will be creative.

4.What you are gonna make always have the right materials.

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1.things you need to male your own sweet candy is spoon knifes hammer or sizzers .
2.An important thing in the book is it has a ingredients
3.A good thing the author did is he put every thing in one section.
4.You can use any kind of candy of your choose.
5.What I learned about was making your own candy is a good thing with you doing something very creative.

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1.Use Your Imagination The ideas in this book are just that IDEAS. Don’t like a color or decoration we used. Change it. Can’t find the same candy. Use something else. The best part of dessert designing is getting to be creative. HAVE FUN
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How to Use This Book. Each project lists the candies you need. Raid your cabinets to see if you have candy hidden away from a holiday or party. What you don’t have you can find at your local grocery or convenience store.
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You’ll be surprised what amazing things you can stick to the ends of these. cookie sheet. This works as well in the refrigerator as it does in the oven to keep your treats from rolling around. toothpicks and wooden skewers. These are great for all kinds of things including making holes in candy beads or drawing on taffy. cookie cutter. Use a cookie cutter to cut out shapes from all kinds of treats including melted candy. kitchen shears. These scissors are designed for use with food. zip-top bags. Put candy in these handy bags before you crush it. They’ll help keep things tidy. twisty ties. Use these handy wires to tie up goody bags. wax paper. Use this supply to keep taffy and other sticky stuff from sticking to your workspace. iron It’s surprising but an iron can be a handy kitchen tool. Use it to melt licorice pieces together. cooling rack. This tool is made to cool your goodies evenly. spoons Have a bunch of spoons ready to stir up your candy. sharp knife. You need this to score or slice candy. hammer This tool isn’t just for the wood shop. Use a hammer to crush hard candies into meltable pieces. aluminum foil. Sure foil keeps foods from sticking. But it also looks great as wrapping for lollipops. cutting board. Do any cutting on the cutting board to avoid damaging kitchen counters. parchment paper. Use this paper to line cookie sheets that will go in the oven. Unlike wax paper parchment paper won’t smoke if it gets hot.

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1.to be  creative
2. the  ingredients are the  most  important thing .
3. if you can not read then you  should get a  person to read to you .
4. and get all the  tools  out so can be  prepared
5. when pudding something in the even make sure you have a adult doing it.

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1.on page 3 they put the tools that you need.
2.each recipe had a colored box for the tools that you will need.
3.some of the recipes has a small box of tips.
4. every recipe has steps.
5.every candy recipe is different.
6. a few of the recipe have a colored box of  additional information or ideas

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Ana(Book name Rose Parks                                                          

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Ana(Book name Rose Parks                                                          

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-Rose parks was born in 1913 she was born there was unfair that white people and black people had to go in diffther

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is easy to

1/2 cup (1 stick) unsalted butter (softened and divided into 2-tablespoon pieces; plus more for coating pans)

2 1/4 cups all-purpose flour (plus more for coating pans)

1 1/3 cups sugar (white granulated)

1/2 teaspoon salt

1 tablespoon baking powder

1 teaspoon vanilla extract

1 cup 2 percent milk

2 large eggs

buy a box of cake mix, but let’s be honest—it's also sacrificing flavor and freshness for convenience. If you have never baked a cake from scratch, you may be surprised at how simple it is and that you probably have all of the ingredients in your pantry and fridge.

This light, fluffy, and moist vanilla cake is delicious left just as is and shared with family and friends for dessert. It can also be turned into a beloved birthday cake or even a treasured wedding cake .To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.

1. Gather the ingredients. Let all the ingredients come to room temperature. Preheat the oven to 350 F.

4. Butter and flour two 9-inch cake pans.

7. Combine sugar, flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

10. With the mixer on the lowest speed, add the butter one chunk at a time, and blend until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

1. ake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. (You can start testing at 30 minutes because it's better to check too soon than to overbake.) The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.

4. Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan; turn the cakes out onto the racks and cool for at least 1 hour before frosting.​

7. Frost and enjoy.

Tips

For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.

To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.

Why Didn't the Cake Rise?

If you notice that your cakes are not rising, it's likely that you're not using fresh baking powder. Baking powder loses its potency quickly, and your cake won't rise properly if it's too old. If it's been more than six months since you bought the baking powder in your pantry, replace it. And if you don't know how long it's been, replace it anyway. One easy way to never forget: Write the date you open it on the lid.

Why Isn't the Cake Fluffy and Moist?

There are a few reasons why this cake may come out drier than expected. First, it's important that you bring the butter, eggs, and milk to room temperature before beginning the recipe. If they are too cold, the batter won't form an emulsion, and your cake won't be light and fluffy. Then, make sure you don't overmix the batter; follow the recipe's instructions for mixing times. Finally, an overbaked cake will be dry, so check it early. If your oven tends to run hot, consider using an oven thermometer to better monitor all of your baked goods.

Which Frosting Is Best for This Vanilla Cake?

Buttercream frosting is a natural choice for vanilla cake. It's the most common type of frosting, and there are many delicious recipes to explore. At its most basic, buttercream frosting is made with butter, a fat such as shortening, confectioners' sugar, egg white, and vanilla extract. It works wonderfully for layered cakes and can be colored or flavored to fit any occasion.

What's the Best Way to Frost Layered Cakes?

Decorating your homemade cake is half the fun. Whether layered or not, always let the cake cool completely before frosting and be sure the icing is at room temperature. You will need about 5 cups of icing for a two-layer 9-inch round cake; 4 cups for a single-layer 9 x 13-inch cake. For layers, it's best to level the cakes before frosting so you're working with flat tops. Then, apply a "crumb" layer to seal the cake crumbs, let that chill and set, and finish it off with the remaining frosting. You can also add a few fresh strawberries, some fun candies, or practice your piping skills to give the cake a special look.

Recipe Variations

This vanilla cake recipe will make about 4 cups of cake batter, which means it will fill two 9-inch cake pans. It is also easy to double or triple the recipe if you happen to be making a tiered wedding cake. For a standard three-tier cake with a 10-inch bottom tier, 8-inch middle tier, and 6-inch top tier (two layers each), this recipe will make just the top tier. So you will need to double it to make the middle tier and triple it for the bottom tier.

Volume 90%

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Daniel Segovia Eye candy crafting cool candy creations.

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Daniel Segovia Eye candy crafting cool candy creations.

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1. Things you need to male your own candy.

2. in page 3 they tell you what you need to make it.

3. this snack cup is a notorious food.