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Wilton helps people celebrate! For 80 years, Wilton has been the world leader in cake decorating, quality bakeware and food crafting. Wilton is the number one source for nationally-stationed decorating classes, a verified supplier of professional Wilton decorating bakeware and offers step-by-step details online and thru their publications that will help you to make your celebration special with Wilton cakes, cookies, cupcakes and candy.
Teaching ordinary people to brighten extraordinary things is what Wilton is all about. Wilton has the Internet’s most comprehensive guide on cake decorating, that includes dozens of essential strategies for decorating icing. You’ll see how to make beautiful borders, amazing flowers, fondant decorations and much more for decorating cupcakes, cookies, candy and cakes.
Icing Consistency:
If the consistency of the icing just isn’t right, your decorations won’t be right either. A few drops of liquid can make a great deal of difference to your decorating results. Many elements can affect your icing consistency, for example humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you.
As a general guideline, if you are having trouble creating the decorations you want and you are feeling your icing is simply too thin, add a bit more confectioners’ sugar; if you feel your icing is just too thick, add a bit more liquid. In royal icing recipes, if adding more than 1/2 cup confectioners’ sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.
Below I have outlined a range of icings and how they will work in your cake decorating. The numerous supplies and equipment here can be purchased at shops that sell Wilton cake decorating materials.
Option 1: Stiff Icing
Stiff icing is needed for decorations for example flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is absolutely not stiff enough, flower petals will droop. If icing cracks when piped out, icing might be too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they won’t break.
Option 2: Medium Icing
Medium icing is used for decorations like stars, borders and flowers with flat petals. If ever the icing is too stiff or too thin, you will not have the uniformity that characterizes these decorations. Middle to thin icing is needed for icing your cake. Add water or milk to the icing recipe to achieve the correct consistency.
Option 3: Thin Icing
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines won’t break and writing will flow without difficulty if you add 1-2 teaspoons light corn syrup to each cup of icing.
For additional information on cake decorating ideas please visit our online superstore.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Baking · April 30th, 2010 · Comments (0)
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