Pellicano Articles
There are numerous forms of food coloring out there- paste, liquid and powdered. There are also the new gel pastes and gel colors. Paste colors are sometimes preferred for several reasons, and paste colors are employed and suggested by professional cake decorators for many of the similar reasons. Paste colors will not change the stability of the icings as liquid colors will do. They’re much stronger, providing you with deeper, darker colors. Paste colors tend to be more concentrated-with a little going an extended way. Paste colors come in jars. The Liquid Gel colors are rather new on the market; they’re a cross between a paste and a liquid. They are available in squeeze bottles. These items are usually purchased at stores that sell Edible Image.
To add paste colors to your icing, the following steps should be taken:
1. Scoop out small portion of icing out of your jar and place it inside your bowl, but keep it separated along the side of the bowl. Place a tiny dab of paste color on your spatula-knife.
2. Mix the paste into a small percentage of icing on the side of your bowl. Be cautious not to mix it in with the main portion of icing in this step.
3. Mix up the little portion thoroughly and add additional paste
4. Stir the small percentage of icing into the contents of the rest of the bowl, mixing it thoroughly so the colour is evenly blended through the entire icing. color as required to get the shade of coloring desired. It is much better to acquire a slightly deeper shade at this point for whenever you mix it into the entire contents of the bowl, it’ll obviously become a lighter color.
If an additional color must be added to obtain a particular shade, repeat the steps outlined in 1 to 3, before you stir the first portion into the remainder of the icing in your bowl. Whereas the fact that the appropriate use of color in cake decorating cannot be overemphasized, it also needs to be mentioned here that the simple principles can be easily learned. Once learned it can be applied with much success to even the most ambitious cake decorating project.
Color: Before actually going into the topic of colored icings, a quick discussion of color itself is in in order. The complete study of color can, obviously, occupy a life span, but in its function to cake decorating it could be greatly simplified. To begin with, the same rules that apply to the mixing of the artist’s colors apply also to Chefmaster Food Color. When the artist desires green he mixes the proper proportions of blue and yellow, and when the picture requires violet he merely mixes red and blue. A look at a color wheel will illustrate how all of the probable color combinations are made from the 3 primary colors-blue, yellow and red.
Our next commentary will be with regards to colored icing. Thank you, if we might be of additional help, please get in touch with us at our Oasis Cake Decorating online store.
Tags: cake decorating supplies, cake decorating supply, cake decorations, cake supplies, decorating a cake
Posted in Baking · March 10th, 2010 · Comments (0)
The word fondant has been popping up a lot lately, but what is it? Fondant is recently new to this country, but continues to be gaining loads of presence during the last ten years. There are 3 various kinds of fondant, and they are not just for experts! Fondant can be used to make yummy treats in the home as well as to buy already prepared
Satin Ice Rolled Fondant, also known as fondant icing, is used for cakes. It is rolled out using rolling pin after which it is placed on top of the cake to give it a smooth finish. Wedding Cakes generally have this sort of fondant on top of them, that may then be decorated over or not. Poured fondant has a cream like consistency to use to put into cake, candy, or any sweet treats. The third style of fondant is sculpted fondant, which is made right into a rough consistency in order that it can be mended to produce patterns, or designs.
Many people say that fondant doesn’t have the best taste, but that may be easily fixed by adding a bit of candy oil. Dark or white chocolate can be also added to make a chocolate fondant. Already prepared and ready to use fondant that can be bought comes in various flavors. Fondant may also subtlety be changed in color, by tinting the typically white fondant. To tint all you need to do is add a bit of paste colors, powdered colors, gel colors or even liquid food coloring
Here’s an easy, but very tasty recipe for getting you started. Peanut butter fondant balls are purely scrumptious. All you will need is one package of white frosting mix, a half cup of butter, a half cup of peanut butter, and coconut. Firstly you need to mix the frosting, butter, and work right into a ball. Next, you must knead for 20 to 30 times on top of confectionary sugar and then shape into balls and roll in coconut
To make rolled fondant, all you require is one cup of powdered sugar, one tbsp of butter, and one tbsp. of milk or water. First, mix all ingredients’ together until these are very tight. Then use a rolling pin and roll the fondant out on wax paper until it’s about 1 / 4 of an inch thick. Once you are happy with what you rolled out, you’re able to place it on top of the cake and decorate! To insure quality and consistency, many bakers are buying the ready to use rolled fondant from stores that sell cake decorations.
For more information about fondant and the varieties that are available, please visit our cake decorating and candy online store. We discuss most of the new trends and will be happy to assist you with all your cake making and candy decorating! Thank You, Hilly Kate.
Tags: cake decorating supplies, cake decorating supply, decorating a cake, Gum Paste, Rolled Fondant
Posted in Baking · March 6th, 2010 · Comments (0)