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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)
The word fondant continues to be popping up a lot lately, but what is it? Fondant is recently new to this country, but has been gaining a lot of presence during the last ten years. There are 3 various kinds of fondant, and they aren’t only for professionals! Fondant can be used to make yummy treats in the home and even to purchase already prepared
Satin Ice Rolled Fondant, also known as fondant icing, is used for cakes. It can be rolled out using rolling pin after which it is placed on top of the cake to provide it a smooth finish. Wedding Cakes typically have this type of fondant on top of them, which can then be decorated over or not. Poured fondant features a cream like consistency to use to place into cake, candy, or any sweet treats. The third style of fondant is sculpted fondant, which is formed into a rough consistency so that it can be mended to make patterns, or designs.
Some people say that fondant doesn’t have the perfect taste, but that may be easily fixed by adding a bit of candy oil. Dark or white chocolate might be also added to make a chocolate fondant. Already prepared and ready to use fondant that can be bought also comes in a variety of flavors. Fondant may also subtlety be changed in color, by tinting the normally white fondant. To tint all you must do is add a little bit of paste colors, powdered colors, gel colors and in many cases liquid food coloring
Here is a simple, but very tasty recipe to get 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. First you have to mix the frosting, butter, and work into a ball. Next, you should knead for 20 to 30 times on top of confectionary sugar after which shape into balls and roll in coconut
To produce rolled fondant, all you will need 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 is about 1 / 4 of an inch thick. After you are pleased with what you rolled out, you are able to place it on top of your cake and decorate! To insure quality and consistency, many bakers are buying the ready to use rolled fondant from stores that sell cake decorating supplies.
For more details about fondant plus the varieties that are available, please visit our cake decorating supply and candy online store. We discuss most of the new trends and will be happy to help 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 5th, 2010 · Comments (0)