Articles Museum
There are various forms of food coloring out there- paste, liquid and powdered. There are also the new gel pastes and gel colors. Paste colors are on occasion favored for several reasons, and paste colors are employed and suggested by professional cake decorators for many of the similar reasons. Paste colors won’t change the stability of your icings as fluid colors will do. They’re much stronger, giving you deeper, darker colors. Paste colors tend to be more concentrated-with a little going a long way. Paste colors come in jars. The Liquid Gel colors are fairly new on the market; they are a cross between a paste and a liquid. They can be found in squeeze bottles. These items can be purchased at stores that sell Edible Image.
To add paste colors to your icing, the next steps should be followed:
1. Scoop out small portion of icing from your jar and place it inside your bowl, but keep it separated along the side of the bowl. Put 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 to not mix it in with the main portion of icing during this step.
3. Mix the small portion thoroughly and add additional paste
4. Stir the small percentage of icing into the contents of the remainder of the bowl, mixing it thoroughly so the color is evenly blended with the entire icing. color as required to have the shade of coloring desired. It is much better to get a rather deeper shade at this time for when you mix it into the complete contents of the bowl, it’ll as expected become a lighter color.
If an additional color must be added to obtain a particular shade, replicate the steps outlined in 1 to 3, before you stir the first portion into the remainder of the icing inside your bowl. Whereas the fact that the appropriate use of color in cake decorating can’t be overemphasized, it also needs to be mentioned here that the simple principles are usually easily learned. Once learned it could be applied with much success to even one of the most ambitious cake decorating project.
Color: Before essentially going into the subject of colored icings, a quick conversation of color itself may be in order. The total study of color can, obviously, occupy a lifetime, but in its function to cake decorating it may be greatly simplified. To begin with, similar rules that apply to the blending of the artist’s colors apply also to Food Color. When the artist desires green he mixes the appropriate proportions of blue and yellow, when the image calls for violet he merely mixes red and blue. A look at the color wheel will illustrate how all the possible color combinations are made from the three primary colors-blue, yellow and red.
Our next article will be on the subject of colored icing. Thank you, and if we can be of additional help, please contact 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 9th, 2010 · Comments (0)
Mistakes should be eaten, principally when experimenting with candy and chocolate making. Let the good times roll! The point is, embark with a great approach, and just have fun. Candy making is not too difficult, you’ll pick it up really easily, and discover a new and fun hobby, with benefits! Wait until you observe the fabulous treats that may be prepared. Who knows maybe, you’ll even launch a little company and make a few bucks.
To begin with a word of advice: Buy a top notch class of chocolate, not the bad waxy tasting substance that is offered at really low prices. Every single time that I have done a taste test, the test person picks out the quality chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens® brand. This make can be purchased in stores that retail cake and candy decorating supplies.
Step 1 would be to melt the chocolate as detailed in our Melting Guide.
Step 2 would be to fill the mold up. Pour the melted candy right into the mold. The melted candy is either in a bowl, pastry bag, or a melting bottle. After the mold is filled, faintly tap it a few times on your counter to remove any air bubbles in your candy,
Step 3 would be to Chill Out! By this I suggest to cool down the chocolate down by placing the filled molds inside the refrigerator or freezer. This does not take long, within 5 to 10 minutes the chocolate will be ready to unmold. I frequently look forward to the top of the candy to appear like it has that frosted appearance.
Last Step and that is number 4 Unmold Your Creation! Turn the mold over and hold above your countertop about an in. or two. You’ll probably want the chocolates to fall over a plate or paper towels. Take care and gently bend the mold until the chocolates fall out. Your chocolates will remain fresh for a couple of weeks if your stock them in a cool and dry place.
In order to keep your goodies fresh, it is not necessary to refrigerate them. Simply keep them in an sealed container at room temperature (if it’s the summer and you don’t use air-conditioning, and its 90 degrees outside, store them in a cooler space, like possibly the basement.)
Mom must have taught you well if you’ve already cleaned up. At any rate I might as well talk about it now…Based on a renowned source “After you finish making candy, wash your candy molds in tepid water and dry completely using soft cloth. Do not use soap or detergent as they can eventually cause molds to dry out and crack. By no means boil you molds or place them in the dishwasher. Molds can keep going for years when you store them the proper way. Furthermore keep them flat to avoid warping and place tissues between stacked molds to avoid scrapes.”
For added information and help with Candy making Supplies please visit our oasis online website. We have thousands of items that will help you in your cake and candy making endeavors.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)