Making the world a little sweeter one pastry tip at at time.
Our listing of baking books, cake decorating books, cookie, candy, and confectionery books, are now going up on Bonanza.com. Visit our booth for the lastest, more to come in the coming days. Pastry Sampler’s Booth
One is located in Salt Lake City, UT, and two are in Birmingham, AL, this auction is for the complete production line for full scale bundt and loaf cake production facilities, which each can handle 600-900 loafs per hour, or 1500 lbs/hour. This is an online auction that starts …read more
Pearl beads for borders are beautiful on both fondant covered and buttercream frosted cakes. Creating them is simple using the various silicone bead making tools that are now available to cake decorators. Choices in beads include classic round styles, oval, faceted, or rose-shaped beads. The easiest way to apply the beads onto the border of the cake is to leave them in their strings after unmolding, then place in sections with the ends touching. They can also be broken up in individual beads and used thay way.
For full instructions on how to use a bead maker silicone mold, read Creating Pearl Bead Borders with a Bead Maker on Pastry Sampler.
The person commissioned to do the wedding cake for wedding of HRH Prince William of Wales and Catherine Middleton is Fiona Cairns of Leicestershire. The wedding will take place on April 29, 2011. The wedding cake for the couple will be a traditional fruitcake, while the groom’s …read more
Pastry tips are now all sold in their ‘family’ packs, just like always, but the individual tips will now be by special order. If there is a particular tip you need without needing a large individual order, send me an email and I’ll see if …read more
From Barry Callebaut, the recognizable chocolate company has opened a pilot plant in Eddystone, PA, for research and development purposes. It will be a scaled-down version of an actual cocoa factory so it can produce new items for testing that can be recreated easily in their full factories. This is news as the new facility is in the US, and before, the only place R&D work was done in France. As a result, the company may provide better and faster service to its North American customers.
It can handle everything needed for mass cocao production: from a de-huller for cocoa beans (called a winnower), to a nib roaster to will roast the hull-less cocoa beans, all the way to a cocoa powder mill which processes a solid cocoa product into a usable powder.
The contact info for the US Barry Callebaut locations:
Read more about the new facility from Barry Callebaut.