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There are numerous forms of food coloring available on the market- paste, liquid and powdered. In addition there are the new gel pastes and gel colors. Paste colors are on occasion preferred for several reasons, and paste colors are employed and suggested by expert cake decorators for most of the same reasons. Paste colors won’t change the stability of your icings as liquid colors will do. They are much stronger, giving you deeper, darker colors. Paste colors are 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 really are a cross between a paste and a liquid. They can be found in squeeze bottles. These items are usually purchased at stores that sell Cake Supplies.
To add paste colors to your icing, the next steps should be followed:
1. Scoop out small portion of icing from the 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 never to mix it in with the main portion of icing during this step.
3. Blend the little portion thoroughly and add more paste
4. Stir the small portion of icing into the contents of the rest of the bowl, mixing it thoroughly so the color is evenly blended with the entire icing. color as necessary to obtain the shade of coloring desired. It is better to acquire a slightly deeper shade at this point for whenever you mix it into the complete contents of the bowl, it will eventually as expected become a lighter color.
If one more color needs to be added to get a specific shade, repeat the steps outlined in 1 to 3, before you stir the first portion into the rest of the icing in your bowl. Whereas the importance of the proper use of color in cake decorating cannot be overemphasized, it should also be mentioned here that the simple principles are generally easily learned. Once learned it can be applied with a great deal of success to even one of the most formidable cake decorating project.
Color: Before essentially going into the subject of colored icings, a quick discussion of color itself may be in order. The full study of color can, of course, occupy a life span, but in its application to cake decorating it may be greatly simplified. To begin with, similar rules that apply to the blending of the artist’s colors apply too to Food Color. When the artist desires green he mixes the proper proportions of blue and yellow, when the picture calls for violet he simply mixes red and blue. A glance at the color wheel will demonstrate how all of the probable color combinations are made from the 3 primary colors-blue, yellow and red.
Our next commentary is going to be on the subject of colored icing. Thanks , if we might 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 10th, 2010 · Comments (0)
Mistakes should be eaten, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, embark with a great way of thinking, and just have fun. Candy making is not too difficult, you’ll pick it up really easily, and discover a new and fun activity, with benefits! Wait until you see the remarkable treats that may be made. Who knows perhaps, you’ll even start a little company and earn a few dollars.
To begin with a word of advice: Buy a top notch class of chocolate, not the bad waxy tasting stuff that is sold at truly low prices. Every time that I have prepared a taste test, the test person picks out the good chocolate. It makes a world of difference. My recommendation for a really good melting chocolate will be the Merckens Chocolate® brand. This make can be bought in stores that sell cake and candy decorating supplies.
Step 1 is 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 chocolate is either in the bowl, pastry bag, or perhaps a melting bottle. When the mold is filled, to some extent tap it a few times on your counter to get rid of any air bubbles in your candy,
Step 3 is to Chill Out! By this I mean to cool the chocolate down by placing the filled molds in the refrigerator or freezer. This doesn’t take long, within 5 to 10 minutes the chocolate will be ready to unmold. I frequently await the top of the candy to appear like it has that frosted appearance.
Last Step which is number 4 Unmold Your Creation! Turn the mold over and suspend above your countertop about an inch or two. You’ll probably want the chocolates to fall on a plate or paper towels. Be careful and gently bend the mold until the chocolates fall out. Your chocolates will remain fresh for a few weeks if your store them in a cool and dry place.
So that you can keep your goodies fresh, it is not necessary to refrigerate them. Merely keep them in an sealed container at room temperature (if it’s the summer and you do not use air-conditioning, and its 90 degrees outside, store them in a cooler space, like maybe the basement.)
Mom must have trained you well in the event you’ve already cleaned up. Anyway I might as well talk about it now…Based on a well known source “Once you finish making candy, wash your candy molds in lukewarm water and dry completely with a soft cloth. Don’t use soap or detergent as they could eventually cause molds to dry out and crack. Never boil you molds or situate them in the dishwasher. Molds can last for years if you store them the right way. Also keep them flat to avoid warping and place tissues between stacked molds to avoid scrapes.”
For additional information and help with Candy Making please visit our oasis online website. We have thousands of items that can assist you to 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)