Posts Tagged ‘cake decorating supplies’
Written on July 4th, 2010 by Kevinno shouts
Finishing cookies does not have to be a complicated job. Cookies can immediately turn from plain to decorated, however it will take practice and time. However, You don’t have to be an expert cookie decarotor either.
HOW TO BEGIN:
1. Pick a recipe that makes modest leavening and creates a flat cookie instead of a puffy one. They decorate a lot more easily and they appear better. Recipes are easy to find using the web, but a basic sugar cookie recipe works fine.
2. After that, cut out then cook your cookies. Allow them to cool completely over a wire cake rack prior to mixing the colors and frosting. Don’t mix too much in advance because the icing will crust or dry out. (Crusting is a skinny layer of frosting that hardens on top. It may be difficult to remove. Should you mix even a small amount into the icing, you ruin it.)
3. When cookies have cooled, combine cookie frosting – First divide frosting into little bowls prior to coloring. You may need bigger or smaller quantities based on the color being utilized. Cover instantaneously using a damp paper towel as they could dry hurriedly. Leave some white just in case you’ll want to rectify a dye. Food coloring is on the market in 4 concentrated forms: liquid, paste, powder and gel, but you can find others. Always apply a reduced amount of color after which combine prior to choosing to include more. While mixing put on gloves before a light coat of shortening in your hands will keep them from getting so awfully discolored.
Any supplies can be bought from shops that sell cake decorating supplies.
4. For piping designs, you can make use of small parchment cones for every color, fitted using a decorating tip otherwise use a squeeze bottle with the tip cut-off. For little, swift piping jobs, when you don’t want to dig out the pastry bags, parchment cones or use a tiny zipper top plastic bag. Even a squeeze bottle could be used. If using a plastic bag, fill halfway with icing, remove excess air, seal the top and cut off a little bit of one corner. You are now able to pipe away! For a large amount of cookies, a pastry bag is best.
5. You are actually ready to decorate. Fill parchment conduit about half full. Set every one in a tall drinking glass for every of the colours you are using and keep within reach. First put a damp piece of paper towel in the underside of every after which place your parchment cones in the glasses while the tips resting on the paper towel to keep them from drying out and clogging the opening! Should you be using buttercream, you really don’t need to do that.
I hope that this informative article has helped you to understand an simple way to decorate cookies. For further information about cookie decorating please pay a visit to our Oasis Cake and Candy Supply website page. Thank You.
Written on March 25th, 2010 by blogno shouts
Suppose you’ve already made up or purchased the candy centers from a Cake and Candy store and are now ready to dip them in chocolate. We’ve always used the Merckens Brand of melting chocolate. The taste is of excellent quality and it is very uncomplicated to melt in the microwave or double boiler. This type of chocolate is a confectionery coating, also known as Rainbow Wafer, Confectionery Coating or Summer Coating. It can be used in candy molds by the beginner and/or professional candy maker. Compound Coating should not be confused with ‘Real’ chocolate. The confectionery compound coating has a rich chocolate velvety flavor, and may contain tiny amounts of cocoa butter or chocolate liquor, but they primarily contain other vegetable fats and cocoa for easier handling and quicker set up. Confectionery coating does not contain wax, which could be a health danger for some people. Use Merckens® instead and stop eating wax! Confectionery coating is not as sensitive to the high humidity and temperatures of summer. This sort of chocolate is easy to use and packed in a wafer form.
Drop one center in at a time, press it below the surface with the prongs of a dipping fork or spoon. Instantly lift it out. Rapidly lift it to a piece of waxed paper, and with a toothpick push it off, or turn it upside down and lay it on, rapidly lifting the fork; and in doing so, give it a twist to form the treads on the ends of the fork into desirable designs. With a little preparation you’ll be able to dip very rapidly, and can soon learn just how to turn the fork to make the most beautiful designs. If your melting chocolate is of the correct consistency each bon-bon will have a smooth, glossy finish.
A number of people might like to use nuts to decorate the top of the dipped candy. Slice the nuts in half prior to dipping and be sure to have them nearby. Just after a bon-bon is dipped, take the nut and place it on top of the candy. It is imperative to do this rather quickly, so that the coating does not harden. If you are too slow the nuts will not bond. Another technique to decorate the bon-bon is to drizzle white icing onto them. Make sure that the candy has thoroughly dried, then line them very close together in rows. Have your icing thinned out. Get a fork and dip it into the icing, pick up the fork up and drizzle over the bon-bons.
The utensils that you’ll need for this task can be found at cake decorating supply shops. For extra information please contact us at our wholesale cake and candy supply outlet.
Written on February 24th, 2010 by blogno shouts
Lucks Edible Image® Designer Prints™ help you make high-end cake designs with minimal work and maximum results. Easy-to-use Designer Prints™ come in edible strips that are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are preprinted with edible food colors that retain color clarity and resist color bleeding, even on high humidity applications. The designs for the strips match up from one strip to the next, so a decorator can use the prints on both small and large size cakes.
Designer Prints™ cut with ease and look extraordinary on buttercream, fondant, chocolate and fudge. New Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be utilized to cover any size or shape cake. General Recommendations for greatest results.
o Designed for best results, utilize buttercream or Rolled Fondant icing.
o Use a razor type knife to tidy the white sides on the long ends of each designer strip prior to applying the Designer Prints™ to the cake.
o Replace all images in the zipper bag from the moment they are no longer required.
o Apply your Designer Prints™ before your buttercream icing has formed a crust.
o If your buttercream has formed a crust, use a small mist of plain water to dampen the icing so the Designer Prints™ will adhere to the cake.
o Trim the last strip while it is still attached to your backing strip to avoid excess.
o Use a razor type knife to trim the last strip from the bottom-up after applying it towards cake.
o When building tiered cakes, assemble cakes completely before starting to put on the decorations.
o To apply Designer Prints™ to fondant, moisten fondant with a brush and plain water simply where the Designer Prints™ will be applied.
Lucks Designer Prints™ decorations allow you to easily add design to gum paste or fondant bows. It’s a good idea to perform your bow making technique with plain gum paste or fondant until you’ve got that part perfected. You can still always reroll your mistakes if you haven’t added colors or Designer Prints™ sheets yet.
1.Arrange your Designer Prints™ sheets ahead of time by trimming away the white edges all the way round the strip while it is still over the backing sheet. For best results use a Ribbon Insertion Tool· Return your Designer Prints™ sheets to their metalized pocket, and reseal until you’re ready to use.
2. Arrange the fondant or perhaps a fondant/gum paste mix.
3. Roll out fondant as thin as you can work with.
4. Apply the Designer Prints™. If fondant or fondant/gum paste mix remains tacky, you can apply Designer Prints™ decorations without any additional moisture. If it is not tacky, use a brush and apply a very thin swipe of plain water to the fondant or fondant/gum paste mix where you’ll be placing the Designer Prints™ sheets. Be sure there’s no puddles of water. You can also use your airbrush with plain water to dampen the surface.Place the Designer Prints™ sheets over the fondant or fondant/gum paste mix, face up. Press (don’t rub) to ensure the Designer Prints™ sheets have adhered.
5. Trim away excess.
6. Trim the Designer Prints™ sheets into one inch strips the long way on the strip.
7. Make loops with each strip. You’ll see how long to chop your strips by how big the bow you are making will be. Trim loops along at the ends to a point. Shape the loops set on their sides to dry overnight.
8. Leave some of the strips for the tails of your bow.
9. After pieces are dry you can assemble your bow with royal icing and let dry off the cake, or you may assemble your bow with royal icing and let dry on a piece of parchment overnight.
For additional help please visit our website, and we’ll be happy to discuss our cake decorations.
Written on February 5th, 2010 by blogno shouts
An Edible Image® is an item that is used to help decorate cakes. They are used in the baking and ice cream industry. We’ve been asked so many questions, so many times that it was determined to post a FAQ on the subject. Edible Images® can be found at stores that sell Cake Decorating Supplies. I have divided the Frequently Asked Questions list into 2 parts. This is part two.
The colors in the Edible Image® decoration ran; how can I prevent this?
The humidity content of the product you are placing the image on may be too high. Do not add any additional moisture when applying the image. Also take protection with freeze/thaw cycles to evade the build-up of ice crystals. Thaw finished frozen decorated goods slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.
Can Edible Image® decorations be frozen?
Yes, Edible Image® decorations act on ice cream and other frozen products, and can be frozen after application. It is important to take precautions with freeze/thaw cycles to avoid build-up of ice crystals. Thaw finished frozen decorated products slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.
The colors in the Edible Image® decoration discolored, how can I prevent this?
All FD&C approved food colors are responsive to light, particularly pinks, purples, and some reds. It is best to steer clear of direct exposure to sunlight and strong fluorescent lights.
The Edible Image® decoration is not absorbing into my food item; what can I do?
Your product is most likely overly dry. Edible Image® decorations need a small quantity of moisture to adhere to and meld into a product. You may need to apply a fine mist of plain water to your product prior applying the Edible Image® decoration.
The Edible Image® decoration “bubbles” after application, what can I do?
Gently TAP (do not rub) the image. When first applying the image to the product smooth from the middle of the image first and then smooth outward toward the edges.
Can I write inscriptions on top of the Edible Image® decoration?
Yes. Just be sure not to push the decorating tip all the way through the image.
Can I use Edible Image® decorations for additional products besides cakes?
Yes, Edible Image® decorations are multipurpose and work on many types of food products.
How do I keep my product after I have applied an Edible Image® decoration to it?
Stock your finished product as generally required for food safe handling. Edible Image® decorations will not effect the shelf life of your product and are freezer, refrigerator and shelf stable.
If you have an interest in finding Candy Making Supplies and Cake Decorating Supplies pay a visit to our website to receive our help|assistance!