Thursday, December 11, 2008

Fondant Cake decorating


I'm back after a long break...this few days I'm not feeling well...but I'm excited to attend Min's baking class this Sunday..hehehe....

Anyway..i went for a fondant decorating class on 29/12/2008. It was really fun and i learn a lot on how to cover a cake with fondant. I did one using a dummy's really nice..maybe because of that i fall sick...heheheh..excited...

that's all for today...

Tuesday, October 28, 2008


Quite busy this few weeks with the Deepavali time to write in..and my cookies for deepavali really really "Laris"...hehehehe...
that's all for today ..and will upload the fondant cupcakes deco pictures soon...

Tuesday, October 14, 2008

Fondant Cupcakes

Last Saturday 11/10/2008 i attended the fondant cupcake deco at Cake Connection. It was my first time touching the fondant. The class was very nice and fun. The instructor who teach us was Yasmin and the two young lady's who own the shop (Nancy and Shymala).They are really very sweet. If you guy have time, just take a look at the Cake Connection. OK..that's all for today...

Friday, October 10, 2008

Types of Edible Flowers

Do you know that there is an Edible flowers that we can use as a decorations on our cakes, cupcakes, and etc? It's save money and time.

There are a number of edible flowers out there that would not only add a unique tasty element but would also be quite attractive on the cake as decoration. For instance:
# Lavender has a lovely aroma,but did you know that it can be eaten as well?
#The white flowers on mint plants or the red blossoms on pineapple sage are also great visual choices.
#The cream colored blooms on lemon verbena are a great choice.

#Marigolds and roses can be as well.

**However, it is important not to purchase them from a florist as flowers are usually treated with a chemical there. Pick the flowers naturally from your yard or area that you know is safe from pesticides.

Wednesday, October 1, 2008

Cream Of Tartar

What is Cream Of Tartar?
Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Substitute for Cream Of Tartar?
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white).

Saturday, September 27, 2008

What is Fondant?

Anyone know what is Fondant? I'm going to tell you what is Fondant Today....enjoy reading..

What is Fondant?
Fondant is a special type of confection made from sugar which can be used as both a filling and a cake covering, depending on its consistency. In a more fluid form, the fondant typically is used inside different types of candy and then covered in a chocolate coating. The more malleable solid form can be rolled out like cookie dough and you can cut out shapes for decorating or drape the fondant over a cake for a smooth looking finish.

Wednesday, September 24, 2008

Three essentials to cake decorating

Today i want to share about cake decorating.

Cake decorating is an art form and just like any other work of art,it requires patience as well as three essential components for the perfectly decorated cake.
1)Consistency of the icing.
2)Proper decorating bag positioning.
3)Controlling the pressure of squeezing the bag.

1)Consistency of Icing
A number of factors can affect the consistency of the icing such as temperature, humidity, ingredients and the equipment used to make it.
->A thin consistency of icing is best for creating leaves and vines as well as any type of writing.
->Medium consistency is best for stars, borders and some flower petals.
->Stiff consistency of icing is best for creating intricate patterns that need to last without running.

2)Positioning of the Decorating Bag
The angles in which you hold the decorating bag as well the direction in which the back of the bag is pointed are important. For instance, 90° positions are best when you are writing somethingwhile 45° positions are best for patterned borders and some artwork.

3)Controlling the Pressure
The pressure you apply when you squeeze the icing out of the decorator's bag is important as it affects the size of the icing output as well as the uniformity.
->Heavy pressure is best when you are adding a large amount of icing to one area for decorations.
->Light pressure is best when you need to apply just a small amount of icing in an area.
Your goal should be to master your grip on the bag and learn how to exert the right amount of pressure so the icing lines will appear seamless.

Hope this will help you to decorate the cakes.

Saturday, September 20, 2008

My first scribble

Atlast I have successfully created a blog for myself!!!