Cake4Kids Baking Tips and Tricks With a French name like fondant and hearing that many people buy pre-­‐made, I thought fondant would be very difficult to make. To my surprise, the name just means melting and the recipe provide in Joanne’s class is very simple. My 9-­‐year old daughter said this fondant smells and tastes good. 1 bag of mini marshmallows (1lb) 2 tablespoons of water 1/4 cup of butter 1 teaspoon of vanilla extract 2+ lbs of confectioners’ sugar Place the butter in a shallow bowl and set aside. Microwave the mini marshmallows in a microwave safe bowl for one minute. You can see the marshmallows puff up. Carefully stir water and vanilla into the hot marshmallow. Add confectioners sugar one cup at a time, until the dough is sticky. Reserve a cup of sugar for dusting. The fondant should be smooth and thick but still pliable. Rub your hands generously with butter to prevent fondant from sticking. Knead the fondant with confectioners sugar until the fondant is no longer sticky to the touch. Form a ball and wrap the fondant tight in a plastic bag and refrigerate. To use the fondant, let it come to room temperature. When not in use, always keep the fondant in an airtight plastic bag. Adding food coloring: You can add food coloring with the water or after the fondant is formed. I keep a bag of white fondant and add different colors as needed. Note: This fondant is not neon white compared to the commercially made one. Source: www.allrecipes/com Source and Author
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Trish O'Dwyer FB Loosening Ensuring that the cake is perfectly Cake from Pan cold and the cake won't come out of the pan, turn on a burner on the stove and quickly turn the pan on the naked flames a couple of times, making sure that the pan does not get too hot!! just enough to melt the buttered pan that has set-­‐up! Now turn out your creation!! if it does not come out immediately repeat the process -­‐ it works!! Charesa Garret (instructor) FB Loosening Using a torch, invert the pan and Cake from Pan torch the bottom of the pan. Knock the bottom of the pan to loosen the cake. It should come right out. Trish O'Dwyer Making your own Decorating Sugar Needs a particular color of decorating sugar for your creations and the ones you have in the pantry aren't quite what you want? Add drops of red food coloring (if it was a particular pink that you it would like to achieve) to granulated sugar and rub between the palms of your hands to mix the color into the sugar. Add more color gradually until the desire shade has been achieved. Buttercream
Did you know if you prefer not to use
margarine or shortening in a butter
cream another alternative for
stabilizing the buttercream is to add
white chocolate, which is firmer at
room temperature than butter? Just
add 4 ounces (115g) of melted white
chocolate for every 1 pound (455g)
Trish O'Dwyer
FB
butter in the recipe.
Trish O'Dwyer
FB
Storing and
Softening
Buttercream
You can store buttercream at room
temperature for 3 or 4 days, in the
refrigerator for up to two weeks and in
the freezer for up to 3 months. Warm
up the buttercream at room
temperature before using. You can
quickly soften the buttercream by
breaking it up into pieces and putting it
over a pan of simmering water, but be
careful not to overheat it or it will break!
You can also use the microwave to
soften buttercream; use a low setting
(half power). When you see it start to
soften, stir vigorously to bring it back
until it is smooth and shiny!
Trish O'Dwyer
What do I do
when my
buttercream
breaks!!
Use the same warming techniques to
repair buttercream that has broken,
Charesa Garret
(instructor), Natty
Netsuwan
Correct
Measurement
To get the perfect cake, use weight
instead of volume. For example, 1 cup
of all-purpose flour is 4 1/2 ounces.
Charesa Garret
(instructor), Natty
Netsuwan
To sift or not to For a light cake, sift your flour.
sift
Charesa Garret
(instructor), Natty
Netsuwan
Melted Butter
Use melted butter only when the recipe
calls for it. Melted butter no longer has
air bubbles which contributes to cake
rising. Once when the butter is melted,
it cannot be used even after it is
chilled.
Charesa Garret
(instructor), Natty
Netsuwan
Use Kosher
Salt
Kosher salt dissolves faster than table
salt.
Charesa Garret
(instructor), Natty
Netsuwan
Lopsided or
Sinking Cake
Mix dry ingredients well - helps
preventing lopsided or sinking cake.
Charesa Garret
Room
One of the most common mistakes is
(instructor), Natty
Netsuwan
Temperature
Ingredients
not having your ingredients at room
temperature when the recipe calls for
it.
Charesa Garret
(instructor), Natty
Netsuwan
Warming up
Eggs
Place the eggs (in shell) in hot tap
water.
Charesa Garret
(instructor), Natty
Netsuwan
Warming up
Milk
Place a cup of milk in a warm water
bath to warm it up.
Charesa Garret
(instructor), Natty
Netsuwan
Chewy or
Melted butter makes chewy cookies
Crispy Cookies while cold butter makes crispy cookies.
Charesa Garret
(instructor), Natty
Netsuwan
FB
Frances Iturburua,
Natty Netsuwan
Charesa Garret
(instructor), Natty
Netsuwan
FB
You Cake is
Done When...
The cake is done when the internal
temperature is at 210 degrees
Fahrenheit. Without a thermometer,
insert a toothpick in the center of your
cake, if the toothpick comes out with a
few crumbs, your cake is done..
Canola Oil
When the recipe calls for oil, use
canola oil instead of vegetable oil.
Even Baking
Bake your cake on a cookie sheet for
even baking.