Making the world a little sweeter one pastry tip at at time.
A little pastry fun here: how to make a decorative cupcake topper: a hot dog and drink! While today is National Hot Dog Day here in the U.S., these cupcakes are perfect for any day for a summertime sweet treat. 🙂 Video is from Pink …read more
Get ready – The Big Gateaux Show is coming up inside The New Orleans Wine and Food Experience 2015 held at the Ernest N. Morial Convention Center, May 20-24th. The Gateaux Show will be held at The Royal Sonesta Hotel in New Orleans. Must be …read more
Another great video from Albarock: Technique du cornet au chocolate – cornet techniques with chocolate. His recipe for the chocolate: for the amount of chocolate in weight, add in 10% of that in oil (example – 100g of chocolate, add in 10g of oil). Melt in microwave – just to melt, do not get hot.
He does a really great job of showing how to properly roll a strong, tight cornet. If you are wanting to pipe out chocolate using a paper cornet, having a good paper cornet is really a necessity. 😉
The video is below.
Enjoy.
Short video on how to glaze marzipan. The recipe from the ExpertVillage video is below. Marzipan Glaze Recipe 2 tablespoons corn syrup 1/4 cup water Bring to a boil. Pour into a dish. Dip or brush the pieces with the glaze. Enjoy!
Here is a helpful video – simply how to make isomalt jewels. Begin with heating isomalt dry, without any water. If you’ve been tempted to try it and haven’t done it yet, this video does a great job taking you through the basics. It is …read more
Pastillage is a very hard sugar dough used for decorations and show piece work. It can be molded, rolled out, and pressed into forms. It dries very hard and can be sanded if needed to smooth out any rough spots. While just about all recipes will contain powdered sugar and gelatin, most will also have an acid in the form of vinegar or cream of tartar.
Two recipes are listed on PastrySampler.com, link below.
http://www.pastrysampler.com/Questions_and_Answers/pastillage.htm
A little ditty about baking a Love Cake. 🙂 By Rocky and Balls.
Is there a perfect way to cut a cake? I explore. Image courtesy jeremyfoo, Flickr via CC license. We all know how to cut a cake, right? Even Wilton gives diagrams on how to cut a cake in every conceivable shape there is, including the …read more
I guess it was just a matter of time when the customization giant Zazzle when pastry on us – literally. You now have the ability to create “custom cakepops“, with all your artwork on them, along with choosing the cakepop cake and icing flavor, and the color of the drizzle.
Created by Veronica’s Treats, these cake pops are made to keep for 6 weeks.
These are new, and shipping of these guys begin on July 30, 2014. As such, there are no reviews for this product yet. I’ll be checking to see how they will manage to create a custom food product like this, and deliver it perfectly to the customer. There is no mention of how it will be shipped (frozen, express, dry ice, etc.), although if you get to the check out page express shipping will be an option, as well as Zazzle Black if you have that. If someone tests them out, give me a buzz and tell me how they perform.
Examples:
Here are some details for the custom cake pops from the website:
Visit Zazzle and search for “cake.”
I get requests for a stable clear glaze recipe for large production kitchens. Especially now with the fruit season, I’m sharing this one for everyone. This one is from a clipping I saved from Modern Baking magazine, the August 2007 edition. Because it is made …read more