Many people like purchasing/making cakes covered with fondant ( sometimes called rolled fondant or plastic icing or sugarpaste or Ready to Roll ( RTL) depending upon the country you are in. And you can even make your own – there are many marshmallow fondant recipes out there.)
You first start out by preparing your cake. The cake gets crumb iced. Remember, the way the cake looks with the crumb ice is close to the way it will appear once coated with fondant. This means dips and bumps, frosting lines may all appear in the finished product. Take you time and do the base right, it will payoff in the end.
With a professional cake looking cake, you do not want it to be domed. Trim it off is what you say! So easy when you have the right technique and materials.
I like using cake that has been frozen and removed from the freezer for 15 to 20 minutes. I get less crumbs this way, though it is a little harder slicing.
You have seen those pretty cakes covered with fondant. Sure you can buy colored fondant at the supply store. Purchasing colored fondant is nice because you get the same color from container to container. And if you are going to be using come of the more difficult colors to color – the famous reds and blacks – along with any deeply colored fondant you will find that it can take a lot of food coloring to color your fondant.
This technique will work on just about any type of fondant out there. Purchased or homemade the steps are basically the same. So lets get started.
Sometimes you just do not want to dirty a pastry bag for just a writing or some other reason. Maybe you are using royal icing and want a grease free cone or you are using piping get or thinned icing to do some writing. A quick and easy thing to do is make your own paper cone. It is easy and in no time you will be doing it with your eyes closed.
Decorating Cupcakes Tutorial
In a few minutes you an learn to decorate cupcakes at a basic level. Sure they may not be the super fancy one, but they will me more than just cupcakes with icing spread on top.
It is not very hard to decorate. As a matter of fact it is quite easy, it just takes some patience and a little time. As you get better and better it will become second nature and you will be finished in no time.
My good friend Pastry Chef Gretchen Price is a former owner of Woodland Bakery in Chatham, NJ. She also operated two former web blog one as CrumbBoss.com and the other was WoodlandBakeryBlog.com. New site is Gretchen’s Bakery. You will find some of the best recipes on the internet. Gretchen also sell several cake decorating kits which I reviewed when she was “Crumb Boss” several years back.
While the information about the kits has changed (where to get them) the basic content remains the same and the technique to decorate cupcakes is unchanged
Cutting and Assembling a Cake is Easy once You Have Your Mise en Place (Everything Prepared)
Think about it. What is the difficult part of almost any cooking project. This is measuring and gathering you ingredients. This greatly applies to baking and cake decorating.
What is the big saying in carpentry? Measure twice and cut once. Well the same rule should apply to baking. Measure twice and do the recipe once. How hard can it be to measure? Thing about measuring a 1/3 cup of vegetable shortening. Do you use the water method – or do you fill a 1/3 cup measuring cup. And then the clean up. How about measuring it by weight with a scale. Zero the scale, add the shortening to the proper weight and you’re done. But remember, always review you ingredients and measure them twice.
Lay your ingredients out after double checking them twice. Then look over the recipe again verifying that you have the correct ingredient, correct amount specified, correct temperature and all your ingredients. read more
Chocolate Ganache is one of those base recipes you can use for so many things.
- Refrigerate until set and make truffles with it.
- Refrigerate until set then whip it nice and fluffy and use as a frosting/icing
- When warm, you can cover a cake or a treat for a wonderful coating
Once you master Chocolate Ganache, play around with the many different things you can do. read more
Today we are making an amazing Swiss Meringue Buttercream. This is close to an Italian Meringue Buttercream. American Buttercream has no eggs in it and tends to be extremely sweet. French Buttercream uses egg yolks.
Swiss Meringue Buttercream is going to taste more like butter. Yes I said butter. It is not nearly as sweet tasting as American/Wilton Buttercream. read more
How to Make Simply Syrup My Way
Simple Syrup consists of only two ingredients. Just water and sugar. Simple syrups are used to add moisture and sometimes flavor to a cake. Many times chiffon and sponge cakes can be dry so the syrup adds moisture. Traditional wedding cakes used simple syrup. My style of simple syrup is not very sweet and is very unlike most other recipes out there. I also put a fair amount on the cakes I make. read more