HODGEPODGE OF HINTS AND RECIPES

        Quick Easy CHEAP Cake Release

            * 1 cup shortening
            * 3/4 cup oil
            * 1 cup flour

        Mix well, store in an airtight container. When you go to use it simply use a pastry brush and brush it into your pan like you would if you were greesing it and then flouring. Then add your cake mix and bake. No need to flour your pan the flour is in the mix.

        Does NOT need to be refridgerated.

My Wilton instructor suggests 1-2 tbls per box mix. I have been using the 2tbls. I noticed more results with Betty Crocker versus Duncan Hines. The only Duncan Hines mixes I use now are Orange and Strawberry, just don't like how they bake up compared to Betty Crocker must be due to the difference in water/oil amounts. Betty Crocker is 1/13 cup water and 1/3 cup oil, Duncan Hines is 1 1/4 cup water 1/2 cup oil. But I did notice on the inside of the box it had instructions for a tier cake with the same amounts as Betty Crocker. I will have to try it on my next orange cake to see if that helps any.  Shannon

I use 1 Tbs. per mix. Cake is still very moist, more volume, & firmer.
dee:):) Nana's Cakes & Confections

    Tips on Baking Cakes from
    Gold Medal:

    Using Butter

    * Batter is rich and thick
    * High volume, deep golden brown crust
    * Fine texture
    * Rich buttery flavor

      Using Margarine
          o Batter is thin
          o Flat cake with a pale golden crust
          o Coarse texture

      Using Shortening
          o Batter is thick
          o High volume, deep golden brown crust
          o Very fine texture

      Using Spreads
          o Batter is thin
          o Flat cake with wet ring on crust
          o Wet, tough cake
          o Spreads contain water which replaces part of the fat 

Perfect for decorating a Carrot Cake...

Very unusual and tasty,
fun to make and fun to share
how you decorated a cake using the "unusual"

Ingredients:
4 large carrots
4 cups sugar
2 cups cold water
1 oz. Orange Liqueur

Directions:

Peel the carrots and using a slicer set to 1/8-inch, slice the carrots lengthwise.

In a small sauce pan, add and stir together the sugar and water, and cook over medium high heat until it just starts to boil.

Add the carrots, stirring to cover them in the syrup.  Lower the heat immediately and simmer about 20 to 25 minutes, until the carrots are translucnt.

Remove from the heat and slowly add the Orange Liquer, stirring gently until well blended.

Let the mixture cool completely, then refrigerate up too three days.

When you are ready to use to decorate your cake, drain all the syrup from the carrots, using a strainer.  To further remove the liquid, squeeze carrots gently until all the liquid is gone.

Strip by strip, gently press into the frosting.  The carrots can be used straight, curved, made into a spiral shape, etc.

 Plastic Carrot Cake Pics

Carrot Edible Hard Sugar Decorations

Melt chocolate in a double boiler (sometimes you can use a microwave - but be very careful not to burn the chocolate).

Place a piece of wax paper down and your leaf on the paper - then using a spoon carefully coat the leaf with the chocolate.  Let cool completely and gently peel off the leaf.

The Sprinkles MELT as the cupcake bakes and creates a display of colors of your choice.

Lots of ideas
at the end of this article.

After mixing your cake batter AND before filling your cupcake baking liners, gently fold in any colored Candy Confetti Sprinkles or the classic Jimmies candies.  The amount of candies ranges from two tablespoons to 1/4 cup per two-layer cake.  Once the batter and colors are blended, pour into the liners and bake as usual.

The cake/cupcake batter after the Candy Confetti Sprinkles are blended into it.

Inside of the baked cupcakes

Finish the cupcakes after they are completely cooled with frosting and decorate!
 

IDEAS...click for Sprinkles

These Candy Confetti Sprinkles MELTin the batter as the cupcake is baked.
32 Colors 19 Colors 18 Blends 

Cake Decorating - Cut-Up Cake Tips

Before You Decorate

If Possible, bake the cake the day before you plant to cut and decorate it.  A freshly baked cake can be difficult to work with.  If you have to make the cake the same day as you are going to decorate it, place the cooled cake in the freezer for 30 to 45 minutes so it won't be too tender to work with.  Freezing the cake before cutting allows you to get the cleanest edges and least amount of crumbs.

Cut the cakes using a long serrated knife in a sawing motion.

Slice the rounded top off of your cake so that it is flat.  If you cake is relatively flat, invert the cake and frost the flatter base of the cake.

Brush off all loose crumbs with a soft pastry brush or gently with your hand before you begin to frost.

Click for Edible Images

Edible cake art images can be an easy way to make your cakes spectacular! Just follow the directions carefully for easy application and the best results.

Application Tips

    * Make sure your hands are clean and dry before handling the image. If cake is frozen, thaw slightly before applying the icing. Edible Image® decorations need moisture to blend into a product.
    * If your product is dry, spray a SLIGHT mist of water, brush on simple syrup, or add a small amount of icing to your product (NOT the image) before applying image so it will adhere to your product. o If your product is moist, DO NOT add any extra moisture. Using too much water may cause colors to run.
    * Edible Image® decorations cannot be moved once applied. Plan where you will place the image, then apply the image face up onto your product. After application, gently tap the image down with fingertips starting from the center of the image and smoothing to the edges.
    * If the image becomes moist or difficult to remove from the backing sheet, it can be placed in the freezer for a couple of minutes, after which the image will usually peel easily.
    * If the image bubbles after application, GENTLY TAP (do not rub) the image. After Application· If the decorated cake is frozen, thaw slowly, preferably in a refrigerator. · Avoid extensive exposure to ultraviolet lighting. As with any food coloring, the image may fade over time.
    * If the image bubbles during freezing, GENTLY TAP (do not rub) the image.
 

Storage and Handling

    * Store Edible Image® decorations in the original silver bag in a cool, dry location.
    * PROMPTLY RE-SEAL the original zip-lock bag after you remove an edible cake art image.
    * Use Edible Image® decoration immediately after removing it from the bag.
    * Store your finished product decorated with Edible Image® decoration(s) as normally required for safe food handling. Edible Image® decorations will not affect the shelf life of your product and are freezer, refrigerator and shelf stable.
 

Application Tips by Product

Ice Cream

    * If you are applying the Edible Image® decoration to an ice cream cake iced with non-dairy whipped topping, DO NOT add any additional water. · If you are applying the Edible Image® decoration directly to ice cream, it is best to allow the ice cream to "sweat" a bit before applying the image, or mist the ice cream with milk before applying the image.
    * If you are working with soft-serve ice cream you will achieve better results by applying the Edible Image® decoration while the ice cream is soft, then freezing it hard.

Buttercream

    * Apply the Edible Image® decoration right after icing the cake. Buttercream icings will form a thin crust about an hour after they have been applied. If buttercream has formed a crust, spray with a fine mist of water before applying the image.

Frozen Cakes

    * Thaw slightly before icing to avoid cracking, then apply the image. If decorated cake is frozen, thaw slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.

Royal Icing

    * Add a generous mist of water over royal icing before applying an Edible Image® decoration.

Non-Dairy Whipped Topping

    * DO NOT ADD extra moisture before applying the Edible Image® decoration. Keep finished cakes refrigerated to extend shelf life.

Rolled Fondant / Sugar Paste

    * Apply fondant or sugar paste as directed. Plan where you will lay the Edible Image® decoration. Then, with a small paintbrush, apply a generous brushing of plain water, but only where your image will lay and then apply your image to this area. Water outside the image area will leave a mark on your fondant. If you do not use enough water, your image will not adhere.
    * Corners and edges can be tapped down with a slightly moist, very small paintbrush.

Poured White Chocolate / Ganache / Baker's Coatings / Poured Fondants

    * To apply Edible Image® decorations to any poured icings products, simply pour your icing over your product. Then apply the image while the icing is still wet. Be sure to let your product set up on a flat surface so the image will not slide.

Standard Application Instructions

    * Remove the Edible Image® design from the sealed package JUST BEFORE application.
    * RESEAL the package immediately, if image(s) remain in the package.
    * Remove the design from its backing sheet by gently placing it on a table edge (with the image facing up) and roll the backing sheet over the edge of the table. This will loosen the image. CAREFULLY PEEL the image away from its backing sheet.

How do I store my product once I have applied an Edible Image® decoration to it?
Store your finished product as normally required for food safe handling. Edible Image® decorations will not effect the shelf life of your product and are freezer, refrigerator and shelf stable.

Are there any allergens in Edible Image® decorations and Print-Ons® Sheets?
No, there are not any allergens in Edible Cake Art Images®. The following ingredients are NOT used in this manufacturing facility and will NOT come into contact with the products being produced - wheat, soy, milk, eggs, fish, shell-fish (crustaceans) peanuts, and/or tree nuts.

Are your products Kosher Certified?
Edible Cake Art Images, Sugar Shapes, Candy Confetti Sprinkles are Orthodox Union Kosher Certified.

How should I store Edible Image® decorations?
Store Edible Image® decorations in the original bag in a cool, dry place. Always make sure that re-closable bags are completely sealed.

My Edible Image® decoration is brittle and cracking; what can I do?
Your image(s) may have been stored in conditions that are too dry, or the reclosable bag was not completely closed. Be certain to always re-close the original bag to make it air-tight.Exposure to low humidity may cause Edible Image® decorations to become too dry and brittle, thus cracking or breaking upon peeling from the backing sheet. If you experience difficulties due to low humidity, try the following: · If possible, move the image you are ready to use to a more humid environment. Keep the remaining images sealed in the original silver bag. A portable humidifier can solve the problem of low humidity in a room. · Open the bag of Edible Image® near a faucet of hot running water, allowing steam to enter the bag without getting any water into the bag, re-close the bag. · Place the Edible Image® decoration you are ready to use in an airtight plastic container with a warm damp cloth. Make sure the damp cloth does not touch the image. Keep the remaining images sealed in the original silver bag.

My Edible Image® decoration is moist and difficult to remove from the backing sheet; what can I do?
Place the backing sheet on a table edge (with the image facing up) and roll the backing sheet over the sharp edge of the table. This technique will help to pop the image off the backing sheet. If this doesn't work, the humidity is too high. Exposure to high humidity may cause Edible Image® decorations to absorb moisture and stick to the baking sheet making them difficult to peel.
If you experience difficulties due to high humidity, try the following:
If possible, move the image you are ready to use to a drier environment. Keep the remaining images sealed in the original silver bag. An air-conditioned room will usually be dry enough to condition the image so that it can be peeled.
Place the Edible Image® decoration in a freezer for a few minutes after which the image will usually peel easily from the backing sheet.

What type of modified food starch is used in Edible Image® decorations, Hard Sugar Decorations, Candy Confetti Sprinkles and Frosting Colors?
The modified food starch used for these products is either tapioca, waxy maize (corn), or rice starch.

Can Edible Image® decorations be frozen?
Yes, Edible Image® decorations work on ice cream and other frozen products, and can be frozen after application. It is important to take precautions with freeze/thaw cycles to avoid build-up of ice crystals. Thaw finished frozen decorated products slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating.

The colors in the Edible Image® decoration faded, how can I prevent this?
All FD&C approved food colors are sensitive to light, especially pinks, purples, and some reds. It is best to avoid direct exposure to sunlight and strong fluorescent lights.

The Edible Image® decoration "bubbles" after application, what can I do?
Gently TAP (do not rub) the image. When first applying the image to the product smooth from the center of the image first and then smooth outward toward the edges.

Can I write inscriptions on top of the Edible Image® decoration?
Yes. Just be sure not to push the decorating tip through the image.

How should I store Edible Image® decorations?
Store Edible Image® decorations in the original bag in a cool, dry place. Always make sure that reclosable bags are completely sealed.

Place two 8" round layers together.  Round off top edge by trimming with serrated knife.

Crumb coat the cake and freeze it for about 5 minutes.  This hardens the icing and provides a firm surface for the final coat of icing which should be applied as smoothly as possible using a spatula.

Complete the contour look by lightly brushing the surface with a fan-tail brush dipped in hot water.

NOTE:  Fan-tail brushes can be purchased at http://www.sugarcraft.com

1. Create a template using the lace pattern shown in the photos.   Roll out fondant on surface covered with confectioners' sugar. Cut out 6 Side panels and 1 Top Panel for each tier, using sharp knife and place on freezer paper.

2. Using small opening of tip 8, cut eyelet holes in Side Panel scallops; using small opening of tip 5, cut eyelet holes in Top panel scallops. Position side panels on cake, attaching with lightly damp brush; place 2 in. from bottom of cake and trim if necessary. To blend corners of panels, dip finger into shortening and rub over fondant. Position top panel, attaching with damp brush; smooth on top of cake.

3. Edge Side panel scallops with tip 1s beads and decorate panels with tip 1s outline and bead trim. Edge Top panel scallops with tip 1s outlines and add tip 1s outline and bead trim around eyelet holes.

Featherweight Bags are lightweight, strong, washable polyester. Specially coated to prevent any seepage of grease, these bags can be used over and over and still stay flexible.

Disposable Bags are clear plastic. Handy for fast decorating, these bags are just thrown away when the decorating is done.

Parchment Bags are made from parchment paper triangles. Generally, you'll use parchment bags to make decorative highlights with small amounts of icing, then discard each bag when it's empty. We recommend using a new parchment bag after each use.

The Coupler, and How It Works

Using a two-part device called a coupler lets you interchange several decorating tips without changing the bag.

The two parts of the coupler are the base and the ring. The base fits inside the bag, then you put the decorating tip of your choice over the portion of the coupler that sticks out of the bag. When you screw the ring on, you've locked the decorating tip onto the coupler and bag.

Featherweight & Disposable Bags
 

	These bags can be used with or without a coupler. To use without a coupler, cut about 3/4 in. off tip of Disposable Bag (Featherweight Bag is ready to use). Simply drop the decorating tip you want into the bag with the narrow end of the tip down. Featherweight Bags A new Featherweight bag will have to be trimmed with scissors to accommodate the coupler base. First, twist the ring off the coupler base. Drop the coupler base, narrow end first, into the bag and push as far down as you can.
	With a pen or pencil, mark the spot on the outside where the bottom thread is outlined against the bag material. Push the coupler back up into the bag, and cut across where you have made the mark.Push the coupler base back down through the bag opening. One thread should be showing.
	Choose the decorating tip you want to use and slip it onto the coupler base. Now twist the coupler ring over the tip, locking it in place. Changing decorating tips is easy: Twist off the ring, replace with new tip, then screw the ring back on.

Disposable Plastic Bags

Unscrew coupler ring. Notice that the threads in the coupler base start about 1/2 in. above the tip. Push the coupler base into the bag as far down as possible. With scissors, trim bag about 1/4 in. below bottom edge of coupler. Position decorating tip over coupler base and bag. Screw ring in place to secure. To change decorating tips, unscrew ring, replace decorating tip and screw on ring.