Posts Tagged ‘decorating a cake’
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 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!
Written on February 4th, 2010 by blogno shouts
It’s all actually a matter of taste but what I’m uneasy about is the general public’s willingness to accept inadequate quality cake icing. First off let me describe the various types of cake icing.
Real buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn’t leave butter or cream out in the open. The rule of thumb is under two hours maximum in a non-refrigerated area. Buttercream icing can be prepared or purchased premade. Here are the pros: It tastes terrific, it can hold vivid colors that couldn’t be achieved with a non-dairy whipped topping, and you can make better use of it when cake decorating. The disadvantage is that it has to be refrigerated, and it tends to toughen up faster than you can ice your cake, so practice matters here.
Non-Dairy whipped topping and real whipping cream. These two icings are perhaps the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will largely use this type of icing. Whipped cream by itself is not a good idea because it is costly and will not hold the icing color readily. In order to get the taste of real whipping cream and also have stability, the bakers of these days will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be applied alone. It can be bought as a frozen liquid that needs to be thawed and whipped. It is also available frozen pre-whipped but still needs to be thawed before to use.
Piping Gel is a great item that is used to sketch onto the icing. It is available in all colors and has the consistency of a thinned out jelly. It can be found at all cake decorating supply stores. Many bakers and ice cream makers will use piping gel to draw a figure or write an message. I’ve seen a few ice cream makers use soft serve vanilla as an icing on top of their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.
The last type of icing that can be used on cakes is becoming very popular. I attribute this popularity to the various baking shows on TV and magazine articles about Rolled Fondant. The look is exquisite, but the taste is not accepted in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also describe it as a clay like substance. It is not good to use Rolled Fondant on ice cream cakes. My recommendation is to lightly coat your cake with buttercream first and then put the Rolled Fondant onto that. This way the flavor will be acceptable.
For more details on a variety of cake icings or cake decorating supplies please get in touch with us.