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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)
The word fondant has been popping up plenty lately, but what is it? Fondant is recently new to this country, but has been gaining loads of presence over the last ten years. There are three various kinds of fondant, and they are not only for professionals! Fondant can be used to produce yummy treats at home and even to purchase already prepared
Rolled Fondant, also known as fondant icing, is used for cakes. It is rolled out using rolling pin and then placed on top of your cake to provide 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 uniformity to use to place into cake, candy, or any sweet treats. The third style of fondant is sculpted fondant, which is created right into a rough consistency so that it can be mended to make patterns, or designs.
Many people say that fondant doesn’t have the perfect taste, but that may be easily fixed by adding a little bit of candy oil. Dark or white chocolate might be also added to produce a chocolate fondant. Already prepared and ready to use fondant that can be bought also comes in various flavors. Fondant also can subtlety be changed in color, by tinting the normally white fondant. To tint all you should do is add a little bit of paste colors, powdered colors, gel colors and in many cases liquid food coloring
Here is an easy, but very tasty recipe to get you started. Peanut butter fondant balls are simply delicious. 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 right into a ball. Next, you have to knead for 20 to 30 times on top of confectionary sugar after which you can shape into balls and roll in coconut
To make rolled fondant, all you 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’s about 1 / 4 of an inch thick. After you are proud of what you rolled out, you’re ready to place it on top of the cake and decorate! To insure quality and uniformity, many bakers are buying the ready to use rolled fondant from stores that sell cake and candy supplies.
For further 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 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)