Astro Findings
As a first step in this inquiry of cake decorating we will examine the techniques and supplies of icing a cake. The icing or frosting is the setting for the decorations and is usually the initial step within the cake decorating process.
Frosting assists keep the birthday cake moist. It is very important to have your cake cold and free from crumbs prior it is frosted. While frosting layer cakes, lay four strips of waxed paper on a plate or doilie as illustrated. Invert one layer, spread filling evenly over this, then place the second layer abreast and frost. When you are using a thin icing, you can start by pouring the icing on the top after which work towards the sides. In using a heavier icing like a butter-cream, start on the sides first after which go to the top of the cake. The spatula could be dipped in hot water if quite a smooth effect is desired. Here’s several effects which may be obtained by following these straightforward cake decorating instructions.
Ideas to Decorate a Cake: The spatula is held at the center of the cake. Revolve the cake gradually while using left hand and move the spatula steadily to the border of your cake. Once the cake is iced, the spatula is placed on the cake after which it is pulled away to generate a number of peaks.
DECORATING ICINGS
Regardless the way you practice cake decorating and how much equipment you will have, your icing has to be at the correct consistency or all your decorating labors will probably be in vain.
When working with a decorating icing, it is usually essential to vary the consistency of your particular icing. When you are practicing an easy border, your icing needs to be of a average consistency. For many of the different sorts of flowers, a stiffer icing is necessary so that you can make the petal rise up and have a more lifelike effect. All of the cake decorating formulas are worked out to give you a medium stiff thickness and they could be used for either flowers or borders. Where you’re told to thin down the icing slightly, do so by adding a couple of drops of water. Now the query arises, what would a thinned down icing be applied for? In string work and tube writing the icing must remain of a thinner consistency in order to draw out properly. If a heavy, stiff icing is used, as force is applied to the pastry bag, the icing will tend to break because it is moved along the surface on the cake. By using a thinner icing it will tend to string out and more desirable results are going to be obtained. It is very important that you follow icing recipes thoroughly, because without the proper icing or the best consistency, your cake decorating experience will not be a satisfactory one.
Have fun with these tricks. For more details please visit our large oasis edible image and rolled fondant online cake decorating supply store. We will be glad to help you.
Tags: cake decorating supplies, cake decorating supply, cake decorations, cake supplies, food colors
Posted in Baking · March 6th, 2010 · Comments (0)
Edible Image® Designer Prints™ help one to make high-end cake creations with nominal labor along with maximum results. Easy-to-make use of Designer Prints™ come in edible strips which are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are already printed with edible food colors that retain color clarity and resist color bleeding, even on high moisture applications. The patterns on the strips match up from one strip to the next one, so a decorator can use the prints on both small and big size cakes. Designer Prints™ cut with no difficulty and look amazing on buttercream, fondant, chocolate and fudge. Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be applied to cover up any dimension or shape cake. They can be found at cake decorating stores.
Decorating Ideas with Chocolate
Idea 1: To make a chocolate box using the Designer Prints™ for chocolate, lay the image face down and pour a thin layer of tempered chocolate or couveture over the print. When it is ready, flip it over carefully. Trim the pieces you need, and assemble the box. Use a pointy warm knife to produce clean cuts.
Idea 2: To make pretty chocolate pieces, lay the Designer Prints™ face down. Pour a thin layer of tempered chocolate or couveture over the strip, and when the chocolate is set, carefully cut into triangles, squares or whatever shape you want. Use a sharp warm knife to make clean cuts.
Idea 3: Use chocolate fondant and apply a strip of Designer Prints™ for chocolate, using a very thin layer of moisture to stick the image. That has a sharp knife, cut into long thin strips and wrap around a straw. Slide them off and you have decorative chocolate curls.
Idea 4: Try Designer Prints™ for chocolate with a green icing, and you will have a handsome cake for all those customers who request “something masculine”. Note the color of Designer Prints™ for chocolate will shift slightly with all the green icing, however it is a lovely effect. It would look marvelous on a chocolate mint cake.
In case your Edible Image® Designer Prints™ decoration is brittle and cracking this is what you should due. Your image may have been stored in circumstances which have been too dry, or the resalable bag was not completely closed. Be certain to always reclose the original bag.
Contact with low humidity may cause Lucks Edible Image® decorations to become too dry and brittle, thus cracking or breaking upon coming off from your backing sheet. In case you experience difficulties because of low humidity, try the following:
1. If possible, move the image you are ready to use to a more humid environment. Keep the outstanding images sealed in the original silver bag. A portable humidifier can solve the situation of low humidity in the room.
2. Place the bag containing the Edible Image® decoration(s) in a proof box, open the bag and then reclose it.
3. Open the bag of Edible Image® decorations near a faucet of hot running water, permitting steam to go into the bag without getting any water into the bag, reclose the bag.
4. Place the Edible Image® decoration you’re ready to use in an airtight plastic container which has a warm damp cloth. Make certain the damp cloth will not touch the image. Store the outstanding images sealed in the initial silver bag.
Additional information concerning Edible Image® can be found at our candy making supply website.
Tags: cake decorating supplies, cake decorating supply, edible image, Gum Paste, rolled fondant
Posted in Baking · March 4th, 2010 · Comments (0)