tag:blogger.com,1999:blog-51653298775366166562024-02-18T21:14:05.795-08:00Bake It Daintyloves to inspire and guide homebakersBake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5165329877536616656.post-78522759700031108932012-11-26T08:46:00.001-08:002012-11-26T08:46:24.864-08:00Cake Decorating ToolsIt's been awhile since I last updated our blog. I got caught in the french macarons obsession.<br />
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<tr><td class="tr-caption" style="text-align: center;">french macarons after my 10th try arrrgh!</td></tr>
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Today, I would like to discuss about some important cake decorating tools that a baker or a cake decorator SHOULD have in her haven, I mean her kitchen. Time and again I have shared to my students that cake decorating is easier and more efficient if you have the RIGHT tools for the job. If you have the right tools for cake decorating you will achieve more professional results. All are available from cake decorating supplies store and online store is just one way to<i> conveniently</i> get them. </div>
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I can only limit my discussion with FONDANT cake decorating since that is my expertise and I can only share what I have been using all these years. </div>
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FONDANT PREPARATION</div>
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In preparing fondant dough (<i>go</i> <i>check my blog about fondant in the Philippines</i>), you will need a mixing bowl which is suitable for microwave. When I was in the Philippines, I bought mixing bowl in SM which is big enough to prepare fondant (P250+++ each) </div>
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You will need also a wooden spoon which will only be use for fondant making...<i>exclusively</i> for fondant it is! Don't use it for cooking or icing preparation. JUST FOR FONDANT! Buy also a big strainer for sifting your powdered sugar. Save yourself from agony....go and sift your powdered sugar in order to avoid big chunk of powdered sugar once you knead in the melted marshmallow.</div>
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<tr><td class="tr-caption" style="text-align: center;">exclusive for fondant</td></tr>
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Invest also for a durable and dependable silicon working mat. Trust me, it will be your best friend from day one. One that I will recommend is Ateco Silicon mat. One of the reasons I love this mat is because I have no issues with sticking and cracking on my fondant once I start rolling it out. Here is my Ateco Silicon mat which I bought in 2008. It has been my best companion in rolling out my fondant all these years. I know that there are several working mat in the market but for those of you who would like to invest on good quality tools, I can suggest this wonderful working mat. I know it is quite expensive, but hey, it's all worth it!</div>
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<tr><td class="tr-caption" style="text-align: center;">my favorite silicon mat!</td></tr>
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Can you still prepare marshmallow fondant even if you don't have a microwave? YES! Use a double broiler to melt your marshamallows. Make sure that the bottom of the mixing bowl placed over a pot of boiling water does not touch the water underneath. <b><span class="Apple-style-span" style="color: red;">TIP:</span></b> Keep mixing the mallows until completely melted.</div>
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I would also emphasize that you have to buy a clingwrap plastic and ziploc plastic bag in storing your homemade fondant. Once you have prepared your fondant, you may want to let it rest OVERNIGHT so that the sugar which are not well incorporated well through kneading will have enough time to incorporate with the dough. I have also noticed that a colored fondant has more vibrant color after it has rested overnight. No need to refrigerate. </div>
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<tr><td class="tr-caption" style="text-align: center;">no air!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">let me rest overnight zzzzzz</td></tr>
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<u><span class="Apple-style-span" style="color: magenta;">CAKE DECORATING TOOLS</span></u></div>
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Now that you have your fondant dough, you can now explore the world of cake decorating using that fondant dough. </div>
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Here are my top favorite things which I use in decorating my cakes and same things I can recommend for beginners:</div>
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MODELLING TOOLS. These are bought in set or singly and use to draw on, shape, frill or hollow out soft surfaces such as fondant and gumpaste. My first set of modelling tools is the Wilton set. I was jaded with it's pretty packaging but I seldom use them. I end up buying other brands and bought them per piece or another sets.</div>
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<tr><td class="tr-caption" style="text-align: center;">Wilton Set. <br />
FROM LEFT: ball tool, bone-end tool, frilling tool, mini-quilting-end tool, comb tool,, mini-spatula, small frilling tool, mini-roller tool, star tool and anger tool.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjDx3ODgQQslAUvDnUvG5pATm9maKHboAHli23QVbH_tmrAJEeJqCLAkCttwtpH6q_MAtNQgy9Ue8HJLPvs2sZNciTW8-Jabs4Xkkv8BY7ty1NPSoiDbEUINmWn_i-aNEq1MOoVG56xjo/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjDx3ODgQQslAUvDnUvG5pATm9maKHboAHli23QVbH_tmrAJEeJqCLAkCttwtpH6q_MAtNQgy9Ue8HJLPvs2sZNciTW8-Jabs4Xkkv8BY7ty1NPSoiDbEUINmWn_i-aNEq1MOoVG56xjo/s320/IMG_2096.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organize your tools using an icedrop molder</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7N89R0chrUUvCBKvJco1G-punEy6X4c2jxK0nT6x1A0EVFTb5TaaZMnyJxoyxs_NaHI5Y4-UAiN8AHJRJ-b9WasICULlCEu7yzrhxj-ydGOavh9NevxWOlsE5Bw8cCteebhcdyyYyAejH/s1600/IMG_2091_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7N89R0chrUUvCBKvJco1G-punEy6X4c2jxK0nT6x1A0EVFTb5TaaZMnyJxoyxs_NaHI5Y4-UAiN8AHJRJ-b9WasICULlCEu7yzrhxj-ydGOavh9NevxWOlsE5Bw8cCteebhcdyyYyAejH/s320/IMG_2091_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fat Diddo's mini-roller tools and comb tools. I bought them per piece at $7.69.<br />
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When I went to the Philippines, I saw in Divisoria same modeling tools as Fat Diddo's. The price for a set is even less than the price of a piece I bought. But I didn't feel sad because when I examine and scrutinize the quality of the material, I know my tools will last a long, long time.<br />
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One of my favorite set of tools is this set.....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOll6VvXgYT7_zIEj7o45M_wWRCRxCtdWESVfc2YwxB-8H3kCQtGohZgBCvAaE2ppKHdXJ6bIoIvQPbRPO4Ts3fqR4FqTVGjAKFDCkbzmCToI-3QPdalJRDuc3x0YU9wuXS9HM1w02lN8/s1600/6+pcs+modeling+tools.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOll6VvXgYT7_zIEj7o45M_wWRCRxCtdWESVfc2YwxB-8H3kCQtGohZgBCvAaE2ppKHdXJ6bIoIvQPbRPO4Ts3fqR4FqTVGjAKFDCkbzmCToI-3QPdalJRDuc3x0YU9wuXS9HM1w02lN8/s320/6+pcs+modeling+tools.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bone tool (small and large), star tool, ball tool, veiner, sculpting tool, ball tool <br />
and that pink sculpting knife/frilling tool<br />
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I confess that in every trip to my cake decorating supplies store, I make sure to buy a piece of modeling tools. I just love collecting them!</div>
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ROLLING PINS. I always recommend to buy one large rolling pin and one small. If you have the budget, buy a rolling pin that is 20 inches long and made of white, hard, polyethylene plastic. It is non-stick and very convenient to use on fondant and gumpaste. In covering cakes with fondant, use a longer rolling pin in order to achieve a perfect round, rolled out fondant. With that result, it would be easy to cover a round cake without having trouble of having elephant-skin fondant or cracking. I would also recommend small version of this kind of rolling pin whch is only 7 inches long. You will use this kind of rolling pin for making cake decoration or cake toppers.</div>
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<tr><td class="tr-caption" style="text-align: center;">small, medium and large rolling pins</td></tr>
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PAINTBRUSH. These tools are important as modeling tools because it is very useful and versatile. I use paint brush in applying tylose glue on my fondant. I also use them to apply luster dust, disco dust, petal dust on my gumpaste. I used the handle as frilling tool or when I just need to make a tiny indent on the fondant (just make sure it is thoroughly clean). I also use them in making my swag around the cake. I would advise that you invest on good quality paintbrush. Don't buy the synthetic ones because you will have some trouble on applying colors or dust on your fondant. Again, go for QUALITY!<br />
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FOOD COLORING. I think I have thoroughly discussed why I personally love Americolor brand for gel food coloring in my previous blog. I just want to emphasize that you should collect the basic color and if you have extra cash, try to collect additional colors to save time and effort on adding color to your fondant. Buy also the electric colors like electric pink, blue, yellow and green because the color is so vibrant....you will love it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwo_Bd_T_i6RAgSIMLsc084uaAUqOkvV87dcOQxYcEgLBbEWawkQVYx0axjt1t_w724US_PZMbCDYXYIArU3OMYQgCQD5YB8vkBGu92trtI6BGQOB9GddfRpI6GYWsgkjnT3JMxFrwtIlU/s1600/americolors.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwo_Bd_T_i6RAgSIMLsc084uaAUqOkvV87dcOQxYcEgLBbEWawkQVYx0axjt1t_w724US_PZMbCDYXYIArU3OMYQgCQD5YB8vkBGu92trtI6BGQOB9GddfRpI6GYWsgkjnT3JMxFrwtIlU/s320/americolors.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">starter kit</td></tr>
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IMPRESSION MATS. I have a huge love for these tools because it simply add beauty on a plain fondant. There are variety of designs to choose from. I started collecting the Makins' textured sheets which I have used a hundred times on my cake decorating activities. I also love the Autumn Carpenter's Floral and Fabric sets collection. They are the daintiest ever!!! For texturing fondant cakes, buy impression mats which are 24" x 20" in size. The designs I can recommend are swirls, floral and cobblestone. These are the three basic designs which are useful to me.</div>
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PIZZA or PASTRY CUTTER. I love this tool because it is easier to cut fondant strips or cutting off excessive fondant on the cake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWGKzIR10hwM-Gk3KbGZm0qzHKKjPYhyphenhyphenlvYfBHkwPo69-f6TD0VtjHczoV2NaI5QgvERInNuNZg0tVmsj4HutecGmTdmRejQICzaJmCDCiZsnjdQjr-q_symk2qIPKQ205bboOAZb7ucl/s1600/pizza+cutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWGKzIR10hwM-Gk3KbGZm0qzHKKjPYhyphenhyphenlvYfBHkwPo69-f6TD0VtjHczoV2NaI5QgvERInNuNZg0tVmsj4HutecGmTdmRejQICzaJmCDCiZsnjdQjr-q_symk2qIPKQ205bboOAZb7ucl/s200/pizza+cutter.jpg" width="150" /></a></div>
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COOKIE CUTTERS. Cookie cutters have become more useful nowadays because it can be used on decoratiing fondant cakes too. I teach my students to collect cookie cutters because it is very useful on creating different designs and shapes. It is easier to decorate cupcakes and cake in a consistent design if you have a reliable cookie cutters. I've been baking and creating hundreds of cupcakes and I will not be able to finish it in one day if not for my reliable cookie cutters. I can prpeare my cake toppers or cupcake decoration few days ahead by using my cookie cutters.<br />
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I would humbly encourage you to collect them in different shapes and designs!<br />
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If you wonder why a certain cake artist came up with a beautiful fondant cake.....you must consider the factor that he or she has the basic and huge collection of these above-described cake decorating tools. The more they have these tools the more it is easy for them to create beautiful, pretty and dainty cakes and cupcakes. If you invest on quality products, you will be rest-assured that they are legacy for you to pass on to your kids who wants to bake and decorate cakes too. Again, when you buy your cake decorating tools, always consider the durability, usefulness and reasonable price. Buy only stuff that you can use on your cake decorating activities. Don't you just hate it when you buy something so expensive and yet it has been sitting there on your tool box for 2 years?<br />
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In choosing cake decorating tools, like in marriage, pick the RIGHT one! <br />
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Happy Baking everyone!<br />
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Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com3tag:blogger.com,1999:blog-5165329877536616656.post-29594242644297464402012-11-20T15:52:00.003-08:002012-11-20T15:53:29.578-08:00SHINY, SHIMMERING Splendid!<div style="text-align: justify;">
I received a LOT of inquiries regarding the pearl, gold and silver glaze that we offer in our online store. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTmneHhEv-iR8qZymZVjazaRgRUqF2eoJhM4gab5wcDguZsD8JhgthRirjgLq6mc3WUvWjkAvQwTnPCnJgL7Q9DmSFAkgESywOJg8m15ZOx8dR-XuAGATKE-U_PlOYBWrNngj0eD7UTti/s1600/glaze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTmneHhEv-iR8qZymZVjazaRgRUqF2eoJhM4gab5wcDguZsD8JhgthRirjgLq6mc3WUvWjkAvQwTnPCnJgL7Q9DmSFAkgESywOJg8m15ZOx8dR-XuAGATKE-U_PlOYBWrNngj0eD7UTti/s640/glaze.jpg" width="640" /></a></div>
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I have to post this blog now or else......I would suffer in redundancy of explaining that confectionery glaze is the same as the above-mentioned glaze. The only difference is that our glaze is colored. You can only apply it if you want a satin-look or pearly-white-looking finish on your cake decoration or cupcake topper. Simply put, apply the peal glaze on white fondant....apply the silver on black or gray fondant and gold glaze on yellow or gold-colored fondant. </div>
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Now, is these the same as luster dust or petal dust?</div>
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<em>ANSWER</em>: The effect is totally different. To illustrate, here is my sample picture of the effect of the glaze, luster dust and petal dust on a simple leaf fondant. <span style="color: red;"><strong>TIP</strong></span>: Make sure that when you apply these decorating items on your fondant or gumpaste, the cake decoration is already set or has harden enough. Don't brush it over the surface of your fondant/gumpaste when it is still soft. You won't like the effect! Trust me! Practice patience!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqb_WjiTDHq2i3gLhar0MYlv3-igucDXK56JeDz_y6r4OQHzErSYwRxXyCsRGdAurXBFzOkwrmd6fadx9V6tH96h2T9YgNpMLNqb065zG5yrotwwIIrQltrqyNBkmzzeS3v3aqMN2KbpT/s1600/leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqb_WjiTDHq2i3gLhar0MYlv3-igucDXK56JeDz_y6r4OQHzErSYwRxXyCsRGdAurXBFzOkwrmd6fadx9V6tH96h2T9YgNpMLNqb065zG5yrotwwIIrQltrqyNBkmzzeS3v3aqMN2KbpT/s640/leaves.jpg" width="640" /></a></div>
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As you can see from the picture, I have applied a pearl glaze on the green leaf, so the result is not satisfactory. Maybe if we try applying the clear one, the result would be better. Glossy it is! I only use my pearl glaze on white colored fondant like wedding gown, white ribbon or bow or even on plain cake covered with white fondant or cupcake topper.</div>
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Luster dust powder will give a shimmer effect on the fondant/gumpaste. I just love that look!</div>
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Petal dust will make a real-looking effect on the fondant. As shown in the photo, from a plain green leaf, I have applied apple green on the leaf and VOILA!!!! the leaf looks almost real leaf....only that this one is edible and yummy!</div>
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Now, here is a sample I made on applying the pearl glaze on my cupcake topper. A sample of plain white fondant is the barong tagalog topper, while the two wedding gown topper has been brushed with pearl glaze. I don't know if my photo has given it justice but the finish of the toppers has a SATIN-LOOK...just what I really wanted. It has some "character"! See?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qP0anrlMkjrJOL9bADMltQr3xKHnvRali3W9APtuXz6yNLsoMd8yXuQ4tmf9WUt3IIqKAWpu3fU_JYs3ta4KfnmLqHgb3U0b3Kb7auq_wK1t4ZVVEsxicxe3BZiU1WqE3NZ5k_XXzrLc/s1600/wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qP0anrlMkjrJOL9bADMltQr3xKHnvRali3W9APtuXz6yNLsoMd8yXuQ4tmf9WUt3IIqKAWpu3fU_JYs3ta4KfnmLqHgb3U0b3Kb7auq_wK1t4ZVVEsxicxe3BZiU1WqE3NZ5k_XXzrLc/s320/wedding.jpg" width="320" /></a></div>
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I can not find my other photos where I have used the silver glaze and gold glaze. But believe me that the effect is the same. GLOSSY, SHINY and SATIN LOOK. It has a shimmer-effect also. I remember using the silver glaze on my Cars cake topper. I applied it on the metal-parts of the cars. I just love the result. It is shiny and glossy. You may also want to dilute it with drops of Vodka because the liquid is concentrated. <span style="color: red;"><strong>TIP</strong></span>: Just pour some amount in another small container (with sealable cap) and add in Vodka. You don't have to consume or use all the glaze in the bottle. Small amount will do. If there would be leftover after you have finsihed decorating your toppers, just put a cap or seal your container. You can still use it on your next cake decorating session just add DROPS of Vodka again. Again, please don't dip your brush directly on the small bottle of glaze because this may cause spoilage or contamination. That is why I recommend just pour the amount you will need on a particular project in another or separate small container.</div>
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One thing more, confectionery glaze lasts long because a small amount could satisfy the effect that you really want on your cake decoration. Our glaze is KOSHER CERTIFIED, so it is 100% safe. My issue with luster dust or petal dust, it is stated in the label that it is "NON-TOXIC" but nothing there certifies that it is safe to eat. I don't want to be responsible for not sharing that thoughts with you. Maybe, that is the reason why they only use those powder on flowers or leaves for decoration purposes only. Time and again, I want to impart that be responsible enough on what you prepare...consider that it is your business you are protecting and also the health of people who are going to eat the cake and cupcakes. </div>
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I hope that this blog could somehow enlighten some of you. Again, I only want to advise you that buy only stuff that you will use and when you buy, like in voting, be WISE!<br />
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HAPPY BAKING and CAKING!!!!<br />
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Miles<br />
Bake It Dainty<br />
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<br />Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com4tag:blogger.com,1999:blog-5165329877536616656.post-33467870428074648792012-10-10T01:50:00.000-07:002012-10-10T01:53:45.667-07:00WHY I LOVE CAKE CIRCLES<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">I received numerous inquiries about "CAKE CIRCLES". What is it? How to use it? and of course, how much? </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Cake Circle is a dry wax paper which is great for lining the bottom of round cake pan. These convenient cake liners facilitate clean up and easy release of a baked cake from the pan.</span></span><span class="Apple-style-span" style="color: #3e3e3e;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"> </span></span></span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">They prevent cakes from sticking to the pan during baking and to give the cake a protection from the heat of the oven.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOEc8HjAEEHde45aOaDhNXp7HqIQIVUfn-uMf2RGwiYIiUHvB5tqLatAvhyAip_T69QeuumgVsMyhzbYkrBD4kXSQWUMkMBY0RCzwYZnylLiX8ykmA-bTJ_tk2HT_LV4NHwiRju_oqaSL/s1600/IMG_2832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOEc8HjAEEHde45aOaDhNXp7HqIQIVUfn-uMf2RGwiYIiUHvB5tqLatAvhyAip_T69QeuumgVsMyhzbYkrBD4kXSQWUMkMBY0RCzwYZnylLiX8ykmA-bTJ_tk2HT_LV4NHwiRju_oqaSL/s320/IMG_2832.jpg" width="320" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">cake circles, pans, butter and small amount of flour</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">I will admit that I used to hate preparing pans before I start baking. I find it time-consuming to trace the bottom of the circles, fold a wax paper, cutting it and having an inaccurate round paper lining (arrrgh). Then, one fateful day during my trip to a local cake decorating supplies store, I saw those pre-cut cake pans liners....whooooohooo! CAKE CIRCLE it is! I was happy in knowing that my baking will be less tedious and will not be tiresome. Now, I don't hate preparing pans anymore. It is easy as counting 1-2-3. When there are days that I have to bake more than 3 cakes, cake circles are surely my best friend!</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">These are the following steps for preparing cake pans....</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">First, prepare desired size of cake pans, cake circles, unsalted butter or vegetable oil and small amount of flour.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Grease the bottom and side of the cake pan with unsalted butter. If baking chocolate cake, use vegetable oil. Don't overdo greasing the bottom and side of the pan because it might affect the taste of the cake. Just enough to grease the surface. </span></span><u><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">TIP</span></span></b></u><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">: I love using a small </span></span><span class="Apple-style-span" style="color: red;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">frozen</span></span></i></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"> butter in order for me to spread the butter evenly in the bottom and side of the pan.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZi2b538dxViGBJCUN61nd1oDnaDoyk-PxtEu9lZcB4-o2UmZCLm0Ga_I30MhSI_cxmiWLWNs2p9HDGjq_ml1AizlbsdPWPY6E-OE5f7VUgfxZoJntFeGIOM6pMi1y47-VUJRnRpcjPvA/s1600/IMG_2835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZi2b538dxViGBJCUN61nd1oDnaDoyk-PxtEu9lZcB4-o2UmZCLm0Ga_I30MhSI_cxmiWLWNs2p9HDGjq_ml1AizlbsdPWPY6E-OE5f7VUgfxZoJntFeGIOM6pMi1y47-VUJRnRpcjPvA/s320/IMG_2835.jpg" width="320" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">grease bottom and sides</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Here is my favorite part....place the cake circle on the bottom of each pan. LOOK at that, just perfect fit for my pan. Easy! No sweat!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUP028V4eZshtTbSjJ_5GnXEpPMMm05cSZhiv_8cTQPIqrukPC6Eg_LjlbfSH58rvRyoFzax13bCiIJrU_yf1YDFwDshsY8T9tTn6dXrrEr-8vGdeIkhdXAlkx7oNmRHVCx2AFspFDig5/s1600/IMG_2837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUP028V4eZshtTbSjJ_5GnXEpPMMm05cSZhiv_8cTQPIqrukPC6Eg_LjlbfSH58rvRyoFzax13bCiIJrU_yf1YDFwDshsY8T9tTn6dXrrEr-8vGdeIkhdXAlkx7oNmRHVCx2AFspFDig5/s320/IMG_2837.jpg" width="239" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">perfect fit! </span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"> Then, grease also the top portion of the cake circle....make sure to apply evenly.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2rGCo-RFNXPLVz5v_Ax5-RJer2UPyDofq8aalTRkWjIsFL7G17RLOTjE9cV8QiAboTWcW-rnB8o-7UYvTsUTUHRbETs9Bq44yfP9RnMdDHpFatUAc3eTpFSYFYCINgSvMQnYAKAYQL12/s1600/IMG_2842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2rGCo-RFNXPLVz5v_Ax5-RJer2UPyDofq8aalTRkWjIsFL7G17RLOTjE9cV8QiAboTWcW-rnB8o-7UYvTsUTUHRbETs9Bq44yfP9RnMdDHpFatUAc3eTpFSYFYCINgSvMQnYAKAYQL12/s320/IMG_2842.jpg" width="206" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">small stick of butter will do the trick</span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa9_a6h0OmcE_tg6oOqkjxpU2YbGX5jxseb44MjVI80LNYrvTo7A17wdSwsWnVEPrAQhhvGr12g_7_tQCM-8tQpU4BdviV_QHXjkpKr4t08K2TCQAZdQDCNkIQAdJcrZPAiBV1pKZX2f-/s1600/IMG_2838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa9_a6h0OmcE_tg6oOqkjxpU2YbGX5jxseb44MjVI80LNYrvTo7A17wdSwsWnVEPrAQhhvGr12g_7_tQCM-8tQpU4BdviV_QHXjkpKr4t08K2TCQAZdQDCNkIQAdJcrZPAiBV1pKZX2f-/s320/IMG_2838.jpg" width="239" /></span></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"> Put small amount of flour on the top of the greased cake circle.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpIhgOLK3ZXQRSzyPS5T44UmVig9aTS5TnMqt_DeDhx6eDXTju4cZneMfBIOEmZOcvR2fJ83D2o_ZOBPUEkXZ2SYWtc5Vu3ZxqOcbxZkv8VU3jqAyFnDKcE163GkADkAErxmEQ2xxS_cq/s1600/IMG_2844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpIhgOLK3ZXQRSzyPS5T44UmVig9aTS5TnMqt_DeDhx6eDXTju4cZneMfBIOEmZOcvR2fJ83D2o_ZOBPUEkXZ2SYWtc5Vu3ZxqOcbxZkv8VU3jqAyFnDKcE163GkADkAErxmEQ2xxS_cq/s320/IMG_2844.jpg" width="239" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">powder time!</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Then, tap the side of the cake pan. While tapping and shaking the cake pan, you will notice that the flour is spreading evenly on all sides of the cake pan and on the top part of the cake circle.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuQvjlv2xIXE-89xWE8qak2VBu7BYGr3J9e4ESdpeqUmVAjtZ7nDQGIw2ElBjjdGCzm1VJX5LMYdTsb13dXBP0lXYS0JCx_DTHC_2dLGq1NoGX8dxwKAVRSA7gVrZrNGa6HCI4oy74VHf/s1600/IMG_2846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuQvjlv2xIXE-89xWE8qak2VBu7BYGr3J9e4ESdpeqUmVAjtZ7nDQGIw2ElBjjdGCzm1VJX5LMYdTsb13dXBP0lXYS0JCx_DTHC_2dLGq1NoGX8dxwKAVRSA7gVrZrNGa6HCI4oy74VHf/s320/IMG_2846.jpg" width="320" /></span></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Your pan should look like this before you pour your batter.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8w-UyGWOJvLOAeUEX0zjgMMQU5FkNSjsDYJX0uz52x31OBKWlbL5oOHnGmFGVGirm54iiAZEW_JyUlrZYh3AdDux2rsR3VLKhPhhNPi9fmhDXBh49vcjP28yRIhzjnbc4dppvgXT3mVg/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8w-UyGWOJvLOAeUEX0zjgMMQU5FkNSjsDYJX0uz52x31OBKWlbL5oOHnGmFGVGirm54iiAZEW_JyUlrZYh3AdDux2rsR3VLKhPhhNPi9fmhDXBh49vcjP28yRIhzjnbc4dppvgXT3mVg/s320/IMG_2849.JPG" width="320" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">ready to bake your batter</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">With this technique, you will be able to release your cake easily from the pan without damaging the side or bottom part of it. When the cake is already baked, let the cake stay in the pan for 10 MINUTES, then YOU MUST place it upside down on a cooling rack. It will be an easy release! Then, peel off the cake circle IMMEDIATELY! (yes, while the cake is still hot). </span></span><b><span class="Apple-style-span" style="color: red;"><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">TIP</span></span></i></span></b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">: Just place the cake circle on the top of the surface where you peeled it off in order to keep the moisture inside the cake and prevent the air to penetrate inside the cake.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">I also use cake circle to hold the top of a layered cake while coating the side with buttercream or ganache. I don't touch the cake with my bare hands. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoGdqxK-EvX3C43nTBw-1-gfLt-Du_pdPjP_nFRCyjcRbwfipfO5LUWQtGo5Dxt4rqaiRE9Uw2WUWE5i63m2QFLKY_W31XZBOIKJBggFUv0o_WJlULQw_HVe-TkeB6StPoX1XNJirJ_ZC/s1600/IMG_2853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoGdqxK-EvX3C43nTBw-1-gfLt-Du_pdPjP_nFRCyjcRbwfipfO5LUWQtGo5Dxt4rqaiRE9Uw2WUWE5i63m2QFLKY_W31XZBOIKJBggFUv0o_WJlULQw_HVe-TkeB6StPoX1XNJirJ_ZC/s320/IMG_2853.jpg" width="272" /></span></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">I also use cake circle on my tiered cakes. I make sure that before I place another layer on top of a cake, I put a cake circles (same size of the cake I will place on top of it) so that the bottom part of the cake board (which bottom have touched different surface in the kitchen, eeeeew!) will not have contact with the fondant covering the cake. Just like in this latest cake that I made for our anniversary, there is a cake circle in between.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwQdn55_sg3l9-zg4Q5-6PcdfdhvkwfSWEPDm5OE3s3Y0n8CzN8MiTvDBDH3SD1bY1xBhg9jzwm025SInZvMNlzJdFfvHUXeuAsMyj2DJpVnhSSl3OB8jPIqnZuyP5YmfOQVdDs-33as8/s1600/IMG_2869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwQdn55_sg3l9-zg4Q5-6PcdfdhvkwfSWEPDm5OE3s3Y0n8CzN8MiTvDBDH3SD1bY1xBhg9jzwm025SInZvMNlzJdFfvHUXeuAsMyj2DJpVnhSSl3OB8jPIqnZuyP5YmfOQVdDs-33as8/s320/IMG_2869.jpg" width="239" /></span></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">anniversary cake</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">I would suggest that if you are using a dummy cake on the top of your fondant cake, lined the top of the fondant cake with a cake circle (same size of the dummy cake). In that way, the styrofoam will not touch the edible part of the cake. Cleanliness and safety should also be a priority when baking your cakes, right?</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw06krsN2qQG5VbUJfMqMGLsuvfBEjW9a_eukm-XeJWweVl8jqKc80NRPfw7m8jbBDZeVZnOMZdsEb2fm38_sp_FX4EJPBY9rSncXI0fFYvlC2NCmAGEFbt4QVXwTpx2KCS47koqhI38Jt/s1600/IMG_2925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw06krsN2qQG5VbUJfMqMGLsuvfBEjW9a_eukm-XeJWweVl8jqKc80NRPfw7m8jbBDZeVZnOMZdsEb2fm38_sp_FX4EJPBY9rSncXI0fFYvlC2NCmAGEFbt4QVXwTpx2KCS47koqhI38Jt/s320/IMG_2925.jpg" width="239" /></span></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">Happy Baking everyone!</span></span></div>
Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com1tag:blogger.com,1999:blog-5165329877536616656.post-90054008761662967342012-09-27T23:51:00.002-07:002012-09-27T23:55:20.575-07:00RUFFLED SKIRT & CROWN TOPPER<span class="Apple-style-span" style="color: magenta;"><i>Continuation........</i></span><br />
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I would advise that when you are making a topper, make it ahead of time. You can make them weeks ahead. If something happens to the topper there would be enough time to troubleshoot, right? </div>
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PROJECT #2: <b>CROWN TOPPER</b><br />
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My dear friend (Jannette) asked me to create a princess-like cake topper. SO, I went to my collection of cookie cutters and dig what I can use for this cake project.....tadaaaan!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9wm84vMmdIc6HrUAYOvCnPG2ZAWGsroPwcThYWdqy9cHUyZFF3rNULeeN-EpQZABIkTpviI-5D8PIMHaKzn2pR8iDdEBX4k_K6Z2Kl3o-dqGF5ZIpovkEEudMOosdXj8dnVHFALxCTsO/s1600/daisy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9wm84vMmdIc6HrUAYOvCnPG2ZAWGsroPwcThYWdqy9cHUyZFF3rNULeeN-EpQZABIkTpviI-5D8PIMHaKzn2pR8iDdEBX4k_K6Z2Kl3o-dqGF5ZIpovkEEudMOosdXj8dnVHFALxCTsO/s200/daisy.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">daisy cutter</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61hGVLcR1owxheoM7H3WqwW_Dd-Iyva-c5HhYeppa1SUFsON9licnUAdkzVntQDj3VZ6VxS0mu2zkE0TD_0whzckBcosdwiu0CJnffVUQHjoDlej6hhL1XfOL1PNhPkSNFmA-JYR10olm/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61hGVLcR1owxheoM7H3WqwW_Dd-Iyva-c5HhYeppa1SUFsON9licnUAdkzVntQDj3VZ6VxS0mu2zkE0TD_0whzckBcosdwiu0CJnffVUQHjoDlej6hhL1XfOL1PNhPkSNFmA-JYR10olm/s200/IMG_0864.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">crown cutter</span></td></tr>
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I will admit it.... DAISY cookie cutter is one of my favorite cutters because of its versatility. I can use it in many ways other than making DAISY COOKIES. But before I discuss the ruffled skirt using a daisy cookie cutter, I prepared the crown FIRST! <br />
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Get a fist-size fondant. Knead it a bit and put GUM ARABIC POWDER or GUM TRAGACANTH POWDER (see the picture below). You will only knead in 1/2 tsp of (any) powdered above-mentioned into the fondant. Roll out the fondant dough in 1/4 inch thick. By using a crown cookie cutter, press it against the fondant. You may also design the surface of the fondant (before pressing the cookie cutter) by using impression mat or textured sheet.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAazF4R-wJ9B5kV0OO3oG3MlSMAEAL5cZCHWKQfN7X2a3GJUSAJ3voeFIqlIcJRTwJ-pqA_wIyyRrdWa5a0Yi9wEhjtUTMBhbbQRPpdbIQ-Wn2aFapYiFui0PCtygy7DXopM088PpKUqqZ/s1600/photo_13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAazF4R-wJ9B5kV0OO3oG3MlSMAEAL5cZCHWKQfN7X2a3GJUSAJ3voeFIqlIcJRTwJ-pqA_wIyyRrdWa5a0Yi9wEhjtUTMBhbbQRPpdbIQ-Wn2aFapYiFui0PCtygy7DXopM088PpKUqqZ/s320/photo_13.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">knead in gum arabic powder in order </span><br />
<span class="Apple-style-span" style="font-size: small;">for the fondant to harden like a "figurine"</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0QFCBVaE4vnmjm67WkqJWASzqSh5SUnXbFdl7_MPQutu7LZLnHJhwN7JbOir-cAol9CwuFnH7D8V0CiQvNyFiFx4_eLzInAeeSheb7XC6Ey0IbXhovrtVZIbhiZvkvLjKpQWGRIlodX1/s1600/photo_12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0QFCBVaE4vnmjm67WkqJWASzqSh5SUnXbFdl7_MPQutu7LZLnHJhwN7JbOir-cAol9CwuFnH7D8V0CiQvNyFiFx4_eLzInAeeSheb7XC6Ey0IbXhovrtVZIbhiZvkvLjKpQWGRIlodX1/s320/photo_12.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">cute crown cookie cutter</span><br />
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Place the crown on top of an elongated tube and set it aside. The following day, the crown is very hard and becomes breakable. Perfect for painting it with your desired color. You can use gold gel paste diluted in Vodka or any clear alcohol. Or simply dust it with luster dust or disco dust. Design the crown as you wish. BE CREATIVE! You can use <i>dragees</i> to decorate the crown or use a piping tip to put small holes on each edges of the crown.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">let it rest until it becomes stable and hard as rock</span></td></tr>
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I also made a circlar tag for the cake using a fluted 1 1/2 inch round cutter. Then I use a piping tip with a small round tip to decorate the edge. Let it dry like the crown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfZZ5jdJX2ktyLceWDcBx0TZEn8RP5GZUyLrGW1s94nIVLt6Oso5u_wsEYQ5Xv9ClXAi3APkova-shQcpCRmfa84i_iO5arWnvxmkW-z9jJy2Ei5ljd9vXNq1lMn1e8N1z4FWXsfDaUwk/s1600/photo+(35).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfZZ5jdJX2ktyLceWDcBx0TZEn8RP5GZUyLrGW1s94nIVLt6Oso5u_wsEYQ5Xv9ClXAi3APkova-shQcpCRmfa84i_iO5arWnvxmkW-z9jJy2Ei5ljd9vXNq1lMn1e8N1z4FWXsfDaUwk/s200/photo+(35).JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc6VeP0OyF370F_1e2lklQIrSMF4It1sa-F8v5oLQvJtTCtk5yVo0XxKyOuzqB0yUAsHaUHOd529dlzQWRcwuirvqYTlGGSeUuptx8hv_IpLuoqOFpgtda-JuCe6i5fqRzK4eA1IMDgf5/s1600/photo+%252840%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc6VeP0OyF370F_1e2lklQIrSMF4It1sa-F8v5oLQvJtTCtk5yVo0XxKyOuzqB0yUAsHaUHOd529dlzQWRcwuirvqYTlGGSeUuptx8hv_IpLuoqOFpgtda-JuCe6i5fqRzK4eA1IMDgf5/s200/photo+%252840%2529.JPG" width="200" /></a></div>
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PROJECT #3: <b>RUFFLED SKIRT</b></div>
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Using my daisy cutter, I cut pink rolled out fondant. The fondant should be rolled out very thin in order to create an illusion of a fabric for the skirt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUycf1IngBJBykNHPvkVcfqfC_ogbzo5cCkyAHAkTbH0DVBnI8x7qQ9mZKQ-UVvT1AuUOHvc9kHmYMa0vjk5OQgOm5u6NXIU0mwoyYKlGrIt3iuDnT9qj9zffJ9geJNZB4dYkquH_ekIc/s1600/photo_7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUycf1IngBJBykNHPvkVcfqfC_ogbzo5cCkyAHAkTbH0DVBnI8x7qQ9mZKQ-UVvT1AuUOHvc9kHmYMa0vjk5OQgOm5u6NXIU0mwoyYKlGrIt3iuDnT9qj9zffJ9geJNZB4dYkquH_ekIc/s400/photo_7.JPG" width="298" /></a></div>
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Use a 1 inch diameter round cutter (MAKINS' ROUND CUTTER SET) to make a hole in the center of the daisy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBpcHnZyDhzsITyEe_LXB6bnWAWasINucm3DduQ-c4jFUw6I1ctk90KJZnj_-_uqPflAIfpd2tItUb2Aef8nwxTGIJK_WXgu_ec5mk2f3uzqctzw-k_jgRCgMAjTIWol92Z6bOUs6K4dQ/s1600/photo_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBpcHnZyDhzsITyEe_LXB6bnWAWasINucm3DduQ-c4jFUw6I1ctk90KJZnj_-_uqPflAIfpd2tItUb2Aef8nwxTGIJK_WXgu_ec5mk2f3uzqctzw-k_jgRCgMAjTIWol92Z6bOUs6K4dQ/s400/photo_6.JPG" width="298" /></a></div>
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I use my very reliable (also one of my favorite tools) mini palette knife to cut the daisy (see photo below)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz185vleOoZd6z4zjMhyFXelaDncI1r0sHNGwcUzgr7uRfNE-81R4slzUlQa-HBKnnV75I_tONK9uhK371XLjo0cS5WVkPbLUFnHuY00C0wyiq7mN6W6bFI_jf1RWPF2DIPeby_nkyLkL/s1600/photo_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz185vleOoZd6z4zjMhyFXelaDncI1r0sHNGwcUzgr7uRfNE-81R4slzUlQa-HBKnnV75I_tONK9uhK371XLjo0cS5WVkPbLUFnHuY00C0wyiq7mN6W6bFI_jf1RWPF2DIPeby_nkyLkL/s320/photo_5.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">my ever reliable palette knife</span></td></tr>
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Using a ball tool (plastic ball tool will also work well), carefully roll it against the edges of the fondant daisy. On each petal, the movement should be half circular (up and down). LIGHTLY PRESSING BUT NOT TOO HARD.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2xfcLvElj6wvgGld_1bNuepVpTQ9EYtAA-nPY-tzCz6brxZ37S5NbSBIpU2WWM54qR8ttVBmgdZbmLrVnqftve65VbzbZgvNEWSlXI5DqZ1gRUWgRnHfix5jfC8tviYg0A7VVJwZ6an9/s1600/photo_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2xfcLvElj6wvgGld_1bNuepVpTQ9EYtAA-nPY-tzCz6brxZ37S5NbSBIpU2WWM54qR8ttVBmgdZbmLrVnqftve65VbzbZgvNEWSlXI5DqZ1gRUWgRnHfix5jfC8tviYg0A7VVJwZ6an9/s320/photo_4.JPG" width="239" /></a></div>
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I use piping gel to glue the fondant to the dummy styro cake. In that way, I can control the attachment and can possibly make movement and adjustment. <u><span class="Apple-style-span" style="color: red;">VERY IMPORTANT</span></u>: dab piping gel only on the inner edge of the daisy...that portion to be attached to the styro or cake. Avoid putting piping gel at the back of the petals!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hRvbbJntbkXYvrBEyMS9iLOj0SgOFZLbafIT7DCe4G2drHTE8P9s-6I86IA9Qkiq-1MaQQYRHWYmklMxbZXvgpGDyPQN7LVyBhSksvQMOpDgR6peBAV7SS_GFkirXUxF3rJFK8qZ23_/s1600/photo_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hRvbbJntbkXYvrBEyMS9iLOj0SgOFZLbafIT7DCe4G2drHTE8P9s-6I86IA9Qkiq-1MaQQYRHWYmklMxbZXvgpGDyPQN7LVyBhSksvQMOpDgR6peBAV7SS_GFkirXUxF3rJFK8qZ23_/s320/photo_3.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">dab a bit of piping gel at the back of the daisy. </span><br />
<span class="Apple-style-span" style="font-size: small;">Place the gel on the side touching the styro. Get IT?</span></td></tr>
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Using a smaller ball tool, flip up some petal of the stretched out daisy. Do one daisy at a time because if you cut out to many fondant it will dry easily and the edge will tend to crack once you press the ball tool against the edges of the fondant as it dries out easily once expose to air. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJwu2tk7faDJlZmrFJUtA8xPDC7JzDophbF407koprKAQk8M-hDuCXVCDgL24lvMEoblNkKrnIPeQFb9_-7JeLm83CLWXI4DasqYK37MODjLXjd7FFYukB_wULgt8QYQKeUWEBM3pHOq4/s1600/photo_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJwu2tk7faDJlZmrFJUtA8xPDC7JzDophbF407koprKAQk8M-hDuCXVCDgL24lvMEoblNkKrnIPeQFb9_-7JeLm83CLWXI4DasqYK37MODjLXjd7FFYukB_wULgt8QYQKeUWEBM3pHOq4/s320/photo_2.JPG" width="239" /></a></div>
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I rolled into tiny circles a tissue/table napkin and place it in between flipped petals and let it set for 1 day. The following day, when I checked the skirt, they all dried up and I carefully remove the rolled tissues.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA5IvQuXV19GZM915Jgrj06781F-Z9SjT-y71X5JXieSPzSnyrIpnYnHqU6TFDL2IHxSmePe4ds3TKxzzONpHx2svkQDa_TfPAA2LGQLD_yvKPU6PvpOyIcPgUjzWOyyNLGtlvBo1hCFq/s1600/IMG_2755.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA5IvQuXV19GZM915Jgrj06781F-Z9SjT-y71X5JXieSPzSnyrIpnYnHqU6TFDL2IHxSmePe4ds3TKxzzONpHx2svkQDa_TfPAA2LGQLD_yvKPU6PvpOyIcPgUjzWOyyNLGtlvBo1hCFq/s320/IMG_2755.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">small ball tool helped me to positioned the tiny tissues in between</span></td></tr>
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Want to check how it turned out? Here it is.....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK-eOpOhk88aDNbzqM_k1RiJuVzkR7ZHc4aPgH5cQQNE-mOoAD1yMUbfaEXf_1S3r2hk-B8-A94uyFABbZKHAOlyxWfKsNWlio0GD68xzb8cqZylaUCNX5VoX6VzjrQBLnOmMBr-JNesU/s1600/292344_10151041169443192_704179976_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKK-eOpOhk88aDNbzqM_k1RiJuVzkR7ZHc4aPgH5cQQNE-mOoAD1yMUbfaEXf_1S3r2hk-B8-A94uyFABbZKHAOlyxWfKsNWlio0GD68xzb8cqZylaUCNX5VoX6VzjrQBLnOmMBr-JNesU/s640/292344_10151041169443192_704179976_n.jpg" title="miles kitchen" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">skirt & crown</span></td></tr>
</tbody></table>
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Have a great weekend everyone!<br />
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Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com2tag:blogger.com,1999:blog-5165329877536616656.post-79789090470269623642012-09-27T14:43:00.002-07:002012-09-27T14:43:52.471-07:00COVERING A CAKE DRUM or BOARD<div style="text-align: justify;">
Last August, my dear friend from West Covina asked me to create a birthday cake and cupcakes for her daugther. Amidst my busy schedule, I obliged myself to do it because (FIRST) she is my friend. (SECOND) I love baby Andi to pieces (THIRD) I love to bake and decorate cakes/cupcakes. Giddy me.....</div>
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With proper time management I was able to prepare the mini, dummy cake, 120 cupcakes and 2-tiered princess cake.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_Bw3LTSSV1ZQpJpNcD9OkLjdTqwDutftPqeWJQuZr5T9lmxYJuO1xrCZM3PqWjfBlXddiZ_-MTWKT1Q7rRNyVd3BjsAttDfisP_WWWdVoPBfIJOysaFmLkmxcOA5QiDtI_c97UjVpj_6/s1600/313172_10151041167673192_81821164_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_Bw3LTSSV1ZQpJpNcD9OkLjdTqwDutftPqeWJQuZr5T9lmxYJuO1xrCZM3PqWjfBlXddiZ_-MTWKT1Q7rRNyVd3BjsAttDfisP_WWWdVoPBfIJOysaFmLkmxcOA5QiDtI_c97UjVpj_6/s400/313172_10151041167673192_81821164_n.jpg" title="miles' kitchen" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sweets overload!</td></tr>
</tbody></table>
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I prepared the dummy cake more than a week ahead of the scheduled party in order for the fondant to dry and harden enough. <br />
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<strong><span style="color: magenta;">PROJECT ONE</span></strong>: <span style="color: black;"><span style="background-color: #3d85c6;"><u><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> COVERING A CAKE DRUM</span></u>.</span></span><br />
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<span style="background-color: white; color: black;"></span>I love covering my cake board with sugarpaste/fondant...it is simply <i>dainty! </i> </div>
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Board or Cake Drums are used to support our fondant cakes. Cakes with several tiers need a thick board under the bottom layer. Since fondant cakes are basically heavy and dense, we have to create a stable and thicker board in lieu of a cake drum (which is expensive! <i>Just to give you an idea, a piece of a cake drum with size as 8 inches is already $7...geeeee</i>). </div>
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If cake drum is not available, try to glue together 3 pieces of cake board and cover the side with cute and petite ribbons. Make sure that the top surface where you will attach the base of the EDIBLE cake is <u><i><span class="Apple-style-span" style="color: red;">CLEAN, FOOD SAFE and WAXED</span></i></u>. </div>
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1. I did a 6-inch diameter dummy cake and used 8-inch round for the cake drum. I usually use my spare fondant to cover cake drum since this is only to cover the base. I keep unused but well-kept fondant from a previous cake project. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF64UF9zmXjNuqiE0T82rwKBxs53QbCW16Spbsgded8pIdw_-C8Z6WJYcBMNgfrBTyB99GEKEkHcG99L2raigAOuCHuDzDUp-EvLZr3XVSilAe5ViaOaVu1AjHPW9xGmW6KKZKo_B8sgjS/s1600/photo+%252834%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF64UF9zmXjNuqiE0T82rwKBxs53QbCW16Spbsgded8pIdw_-C8Z6WJYcBMNgfrBTyB99GEKEkHcG99L2raigAOuCHuDzDUp-EvLZr3XVSilAe5ViaOaVu1AjHPW9xGmW6KKZKo_B8sgjS/s320/photo+%252834%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rolled out white fondant. Use any impression mat available <br />
to decorate the top surface of the fondantt</td></tr>
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2. I would suggest to just LIFT the rolled out fondant and not use the rolling pin to place it above the cake drum because there is already an impression made unto the fondant. This way, you will avoid destroying the design made on the fondant. Be careful when you lift the fondant in order not to STRETCH it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_fqnsVEWngNMixYOit_2swMmvbLvOK5Sbc3-fIZdxqXnstuQae33lW5PBvoFQuBfz3f-NaAk3X3djPDlnPXmQRznzXXPDbUCpzMBdokOxMn6UPH7FuDh8PYziGvZa3oWeuyd22qHRuCv/s1600/photo+%252842%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_fqnsVEWngNMixYOit_2swMmvbLvOK5Sbc3-fIZdxqXnstuQae33lW5PBvoFQuBfz3f-NaAk3X3djPDlnPXmQRznzXXPDbUCpzMBdokOxMn6UPH7FuDh8PYziGvZa3oWeuyd22qHRuCv/s320/photo+%252842%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lift the rolled out fondant and slide underneath the cake drum</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeObopx1nPexc4vCHmo3sB805ID4ntuqJXd-BM5afRYl5iu_VlUMLhB8s19GOffk73XoGDq96MklWrNpy2oogEV2zJsX_3u3QifzGkKuKViqMW0MdmqaBIb2nfxJaRp_3NOq78jYGDAnk/s1600/photo+%252843%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeObopx1nPexc4vCHmo3sB805ID4ntuqJXd-BM5afRYl5iu_VlUMLhB8s19GOffk73XoGDq96MklWrNpy2oogEV2zJsX_3u3QifzGkKuKViqMW0MdmqaBIb2nfxJaRp_3NOq78jYGDAnk/s320/photo+%252843%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slide it baby!</td></tr>
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3. When cake drum is covered, use a pizza cutter to cut the edge. By the way, I only use WATER (yesss, water!!!!) to attach the fondant to the cake drum. Some use corn syrup or piping gel but water works for me. brush or dab water on the surface of the board or cake drum.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFmEN0b-zBPYkPDIh7sCsgo2uO7f07_LFvpcGBfMJhUFT7DoGIg6ZqN1-r2TUyfaq3obhHYgTuj4FC0s4S4eFxj_xM5djP4L5wxmdP4Lz4yZA66UmfQFeoGB0hwoCkaylK1-CoYPor05h/s1600/photo_9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFmEN0b-zBPYkPDIh7sCsgo2uO7f07_LFvpcGBfMJhUFT7DoGIg6ZqN1-r2TUyfaq3obhHYgTuj4FC0s4S4eFxj_xM5djP4L5wxmdP4Lz4yZA66UmfQFeoGB0hwoCkaylK1-CoYPor05h/s320/photo_9.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i love those swirls</td></tr>
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4. For purposes of tutotial and tips, I cut the center of the board in order to attach the bottom of the cake on the waxed board (<em><strong><span style="color: red;">if you are only placing a dummy cake, no need to cut the center of the covered board</span></strong></em>). This way, cake will be stable. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kLsvMayrS9XyQcQgTx_d5QK4Hp7KWFTm987hledDojIB4LArZx35QeTAoOahI_86LZaY0U7wCXNaxQo6PV_kK0vj78-QhGJatgCGCjtO2CjC42LdYOxqYKjmF1FKz1OQKZae8d7DCcj0/s1600/photo_8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kLsvMayrS9XyQcQgTx_d5QK4Hp7KWFTm987hledDojIB4LArZx35QeTAoOahI_86LZaY0U7wCXNaxQo6PV_kK0vj78-QhGJatgCGCjtO2CjC42LdYOxqYKjmF1FKz1OQKZae8d7DCcj0/s320/photo_8.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">another use of 5-inch round cookie cutter</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbbEsqQ4uJHoMSak2NqFCnUXiv7OIzwlJzQ_b5V8TRLgU612_VgVt0UBCl3FONbQFpyM0hh3q-5SXGpMtyPit-CRpRD5DOY3rpQWsZzOiSBalG6-4mGkAVNf1qR67ATZzGyAFjq_iYX7r/s1600/IMG_2722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbbEsqQ4uJHoMSak2NqFCnUXiv7OIzwlJzQ_b5V8TRLgU612_VgVt0UBCl3FONbQFpyM0hh3q-5SXGpMtyPit-CRpRD5DOY3rpQWsZzOiSBalG6-4mGkAVNf1qR67ATZzGyAFjq_iYX7r/s320/IMG_2722.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i put a small amount of confectionery coating <br />at the bottom of the styro</td></tr>
</tbody></table>
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5. I use confectionery coating, candy melt or royal icing to attach edible cake to the board. TIP: if you are only using a corrugated board (not waxed), you may put a CAKE CIRCLE (<i>we offer these pre-cut cake circles</i>) to cover the circle in the center of the board. This will protect the bottom of the cake to be contaminated. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgmglTq5474F6VpQzLdzY2OC25sMZueKZ6Wwapqz8qJjrZOelgaa_0IMy5zDtvhyphenhyphenDZ5p3Ofsrvje6iSDKU8of3rdLrjHnWxohrOetGkk8GwlEtWJAbEr-ksHgtpHXc3EqkqUkCJwcX6Zp/s1600/photo+%252841%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgmglTq5474F6VpQzLdzY2OC25sMZueKZ6Wwapqz8qJjrZOelgaa_0IMy5zDtvhyphenhyphenDZ5p3Ofsrvje6iSDKU8of3rdLrjHnWxohrOetGkk8GwlEtWJAbEr-ksHgtpHXc3EqkqUkCJwcX6Zp/s320/photo+%252841%2529.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">attach the cake or styro in the CENTER to cover the hole </td></tr>
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Ready to be dolled up!</div>
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<span class="Apple-style-span" style="color: magenta;"><i>To be continued......</i></span></div>
Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com2tag:blogger.com,1999:blog-5165329877536616656.post-74887365041926032952012-09-05T01:32:00.001-07:002012-09-05T01:32:34.539-07:00Nothing Beats Butter<div style="text-align: justify;">
Today I started baking again....yooohoo! </div>
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I've been deprived of baking for almost 4 months and I terribly miss my kitchen.... I'm just so glad that I have the luxury of time to stay in the kitchen today and bake my favorite red velvet cupcakes. </div>
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As I glide into my journey in the kitchen, I have thought that it would be a great idea to get pictures of some portion of my baking experiences today and share some "helpful" tips to my BID's readers/viewers and followers. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRs8OoxfhokutJtJ6fcXA4GlvOo4J1ahEyA7zyhnfwtbVCZj34livJXPqv-C4eYS36PaKEg0XONFuFd55lkBTq9T4gi_cUKhYVAKdw50_3dKoSiJzGeqsK9I0H_EcQsCKEAexbkMM3CP_/s1600/IMG_6253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRs8OoxfhokutJtJ6fcXA4GlvOo4J1ahEyA7zyhnfwtbVCZj34livJXPqv-C4eYS36PaKEg0XONFuFd55lkBTq9T4gi_cUKhYVAKdw50_3dKoSiJzGeqsK9I0H_EcQsCKEAexbkMM3CP_/s320/IMG_6253.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">back to the kitchen</td></tr>
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I have to get the frozen butter out of the freezer and let it soften a bit for 30 minutes....while waiting, I decided to take a picture of it.... so, let's start with the BUTTER!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vI7xlxcnMDD1dOIwa1ta9mp9bc0BvxlHfJi2_vYkyy6NBdTT8R2Caj8pVs7mPv1O6G7y6tBl_skqXKXh8wsnDFbFmKODJg00L1pXnrkxBrKlXu97snJ2JXsGqW8oIP04eYc6BVcQ8g0n/s1600/photo-401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vI7xlxcnMDD1dOIwa1ta9mp9bc0BvxlHfJi2_vYkyy6NBdTT8R2Caj8pVs7mPv1O6G7y6tBl_skqXKXh8wsnDFbFmKODJg00L1pXnrkxBrKlXu97snJ2JXsGqW8oIP04eYc6BVcQ8g0n/s320/photo-401.JPG" width="239" /></a></div>
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Before I begin with my butter tips, let me share my funny, if not stupid, experience with butter. Way back 2008, then President Gloria Macapagal-Arroyo went to visit California. It so happened that me and my husband were invited to a lunch with the "VIPs". While every Fil-American guests were so busy to get close to the President (me not really interested to have a dialogue with her), I just sat in one of the tables and saw this plate of very, very cute yellow balls. It looks so yummy and very inviting! I was so delighted!!! My head just screamed: <b>"APPETIZER!!!"</b> I thought that while everyone is busy taking picture of the "little" person, I have that plate of sweets by myself...in my little corner. With twinkling eyes, I abruptly grabbed one piece (size of a pingpong ball) and put it in my mouth. Boyyy, I was so hungry that day! I was expecting it was sweet and yummy.....but my disgusted, hungry mouth just discovered that it is not an appetizer....it is BUTTER! So that's the story why I don't really like butter. So much of that butter story.... it reminded me how stupid I was that day.</div>
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Going back to Butter, many recipes for baked good will instruct to cream the butter. So how do you cream the butter to create a buttercream? Make sense? First, we have to cream the butter in order to incorporate air into the batter mixture, giving a tender and light mixture. That was according to my Home Economics teacher!</div>
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<b><i>HOW TO MEASURE THE BUTTER</i></b>: Most, if not all, butter wrap have measurement printed on the side which will show where to cut to get the indicated amount asks in a recipe. This is a very handy measuring shortcut. If there is no measurement printed on the butter wrap, NO PROBLEMO! Get a ruler and measure the length of the stick or brick butter, then divide the brick or stick according to the measurement I will provide below. As a friendly reminder, 1 lb (454 grams) brick butter is equivalent to 2 CUPS (500 ml.)</div>
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Here are some of the helpful equivalent measurements:</div>
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2 cups = 4 sticks = 1 pound = 32 tablespoons</div>
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1 cup = 2 sticks = 1/2 pound = 16 tablespoons</div>
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<div style="font-family: Helvetica, Arial, Verdana, 'Trebuchet MS', sans-serif; font-size: 13px; text-align: justify;">
1/2 cup = 1 stick = 1/4 pound = 8 tablespoons</div>
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1/4 cup = 1/2 stick = 1/8 pound = 4 tablespoons</div>
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After measuring the butter you will need, cut it into cubes and set aside...soften it for 30 minutes. Just enough that your finger (CLEAN IT FIRST PLEASE) easily leaves an impression in the butter when you press against the surface of the butter.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIDm0Spm14zD_UnF2cg10gQCpYv7-zfIAyGN6brjyiTX5n1U8OejeEp-DoZ8fe6YBU6t3CFHbiOIjp4YscDd7NP0xc16SQXnqP2y7lKw0kGeL9-TnZxYdBV5TxdsecF0QGmNpTi0v4y0-/s1600/photo-399.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIDm0Spm14zD_UnF2cg10gQCpYv7-zfIAyGN6brjyiTX5n1U8OejeEp-DoZ8fe6YBU6t3CFHbiOIjp4YscDd7NP0xc16SQXnqP2y7lKw0kGeL9-TnZxYdBV5TxdsecF0QGmNpTi0v4y0-/s320/photo-399.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">leave a slight impression...it's ready!</td></tr>
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Now, the butter is ready to mingle with the sugar or dry ingredients. Cream it using a hand mixer (use the paddle attachment). Beat until smooth, creamy and uniform in texture. There should be no trace of the cubed butter before adding other ingredients.</div>
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Finally, start to beat the butter at a medium speed and when no traces of the cubed butter, put the mixer on a HIGH speed. This will make your butter creamier in texture and in taste. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAikn5itD8nwIifQ54wapIoOxNw4AG4Q26SMccft6qXaz2kMnYAYqyWzP4yQrq8IT9yFz7saeSnbmgsfaUrunFJJ0_R5kQKs-IsDvYw5-R7zntQ3iJKXC-WN4Nw0YHfRqSGJNcD5NplthO/s1600/photo-400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAikn5itD8nwIifQ54wapIoOxNw4AG4Q26SMccft6qXaz2kMnYAYqyWzP4yQrq8IT9yFz7saeSnbmgsfaUrunFJJ0_R5kQKs-IsDvYw5-R7zntQ3iJKXC-WN4Nw0YHfRqSGJNcD5NplthO/s320/photo-400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet with creamy cheese...yum! </td></tr>
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Indulge and enjoy!</div>
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Have a great day everyone! </div>
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Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com0tag:blogger.com,1999:blog-5165329877536616656.post-25616401865254859372012-04-01T23:08:00.000-07:002012-04-01T23:08:52.135-07:00Color Combination<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 16px;">Being able to select the right colors for your cake or cupcakes is a key on designing an exquisite and dainty edible art. If you are able to achieve a good balance with your cake design and colors, then it will definitely communicate a well-rounded impression to your customers. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 16px;">However, selecting and achieving the colors for your cake would not be as easy as counting 1-2-3, especially when the resources of food coloring is limited. It would be impractical even to buy one vial of food coloring when you just need a small amount of it for the decoration. Don't fret any further because there are some remedies we could do to achieve that perfect hue even if we don't have the exact color on our collection of food colorings</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlK6xijpMUXgOq6yp40ehVtnL511UiZTXLa9DhG2px-r_4mwfXumzJPR-_wYp8JOcpAt59KWQ1_dppD7egv-sKPCnDdPZsELIVrXr1AISvzbQuBJ_qkXu6z09xhcwnYC-XCJ6ZDN2bnrT/s1600/IMG_5358.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlK6xijpMUXgOq6yp40ehVtnL511UiZTXLa9DhG2px-r_4mwfXumzJPR-_wYp8JOcpAt59KWQ1_dppD7egv-sKPCnDdPZsELIVrXr1AISvzbQuBJ_qkXu6z09xhcwnYC-XCJ6ZDN2bnrT/s320/IMG_5358.JPG" width="320" /></span></span></a></div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin: 0px;">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;">RAINBOW COLORS</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><u>BRAND</u></b>. I would recommend Americolor gel paste. I've been using Americolor since the day I started doing cakes covered with fondant. I have eclectic collection of the basic colors and some electric colors. That company is not paying me for the endorsement. It's just that I never had issues with Americolor. It doesn't affect the texture of my fondant neither it affects the taste. One good thing about it, few drops would be enough to attain the color that I want and won't fade.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeGaLawvzfJfgPK_UnUG_PvrI7CwuyNEgR_aZI-lTfrolhEcKkUENowUfyvq-c7MXdYGbCi6eJo-HsgBFk25dIjeEBVyu1Lpu9inxR4y3HN5yA1tQtCWJRX-4mc48T9noS0MFc7FwJ3cC/s1600/IMG-4004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeGaLawvzfJfgPK_UnUG_PvrI7CwuyNEgR_aZI-lTfrolhEcKkUENowUfyvq-c7MXdYGbCi6eJo-HsgBFk25dIjeEBVyu1Lpu9inxR4y3HN5yA1tQtCWJRX-4mc48T9noS0MFc7FwJ3cC/s400/IMG-4004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Must-Have Colors</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><br /></span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here are some tips I can share when adding color to your virgin white fondant:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. try to experiment first on small amount of white fondant. 1 inch ball size fondant would be enough to make samples of the color you want to achieve. I usually have a note pad on the side and i make a tally of how many drops I have inserted on the white fondant so that whenever the need arises again for me to color the same shade on my fondant, I will not start experimenting again. In short, make a note!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Use toothpick <b><i>please</i></b>! Use toothpick when adding color to the fondant and insert or inject the tinted part of the toothpick inside the fondant. This way, you will avoid a "messy" and <i>yakkky</i>" hands after kneading the colored fondant.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Put an ample amount of shortening in your hands or use a surgical gloves if you have a "sweaty" palms.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. If you will cover a cake in a certain color or shade, it is best to add the food coloring before you put powdered sugar to the melted marshmallow. In this way, you will save time and effort on adding color to your fondant before rolling out. Your arms and palms would be in great gratitude to you :-)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Organize your Food Coloring by COLOR: ALL shade of blue.....ALL shade of pink...and so on and so forth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. Lastly, on experimenting with colors, you may want to start with base color and then add very small amounts of secondary color.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Achieve the following EXTRAORDINARY COLORS by combining our suggested colors:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f1c232;"><b>ANTIQUE GOLD</b></span> Add just an extremely small touch of Leaf Green to Golden Yellow</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #0b5394;"><b>AQUA</b></span> Sky Blue and Leaf Green</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #6aa84f;"><b>AVOCADO</b></span> Use Moss Green color</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>BLACK</b> paste color or Royal Blue, Christmas Red, Orange and Lemon</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f4cccc;"><b>CORAL</b></span> Creamy peach and a touch of pink or orange and a touch of pink.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #fce5cd;"><b>FLESH</b></span> Add just an extremely small touch of Copper to White fondant. Ivory can also be used. Light pink with a small amount of brown.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>GRAY</b></span> Add just a touch of Black to White.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>HUNTER GREEN</b></span> Kelly Green and a touch of Black</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #073763;"><b>JADE</b></span> Leaf green, Royal Blue and a touch of Black</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: purple;"><b>LAVENDER</b></span> Pink and Violet</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f1c232;"><b>MARIGOLD</b></span> Lemon Yellow and Orange</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><b>MAROON</b></span> Burgundy and Red Red</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #990000;"><b>MAUVE</b></span> Touch of Burgundy with very little Black.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>MISTY GREEN</b></span> Leaf Green, Royal Blue and a touch of Black</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #274e13;"><b>MOSS GREEN</b></span> Americolor of MOSS GREEN or Violet and Lemon Yellow</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #741b47;"><b>MULBERRY</b></span> Mix Rose with a touch of Royal Blue.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #073763;"><b>NAVY BLUE</b></span> Royal Blue and Black</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #8e7cc3;"><b>PERIWINKLE</b></span> Royal Blue and Violet</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #a64d79;"><b>PLUM</b></span> Use violet with a touch of Christmas red.</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #e06666;"><b>RASPBERRY</b></span> Pink and Red Red</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #990000;"><b>RUST</b></span> Orange, Red Red and Brown</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cccccc;"><b>SILVER</b></span> We do not advise attempting to simulate silver color. Instead, add silver luster dust with vodka to achieve a condense mixture, then paint it to your cake decorations. You can also use SILVER GLAZE for glossy look on the cake.</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: cyan;"><b>TEAL</b></span> Use teal paste color or Lemon Yellow and Sky Blue</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #6fa8dc;"><b>TURQUOISE </b></span>Sky Blue and Lemon Yellow</span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0px; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #bf9000;"><b>WARM GOLD</b></span> Use Golden Yellow with just a touch of brown.</span></div>
</span></span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin: 0px 0px 1em; padding: 0px;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJUwJZRXyulvKQ-3J5aKUvbHvyzONU33odtF3tbPtSibikzCLv1qaRLom_ZX34b_RYeS8PtqrGMvcXfwvGkWKWtaPhNC2OybHBxQquy_ud8J76Oq8HHoRV6mwa6uhsnvxTgWhuKOqEtOs/s1600/americolor_soft-gel_student_color_set_large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJUwJZRXyulvKQ-3J5aKUvbHvyzONU33odtF3tbPtSibikzCLv1qaRLom_ZX34b_RYeS8PtqrGMvcXfwvGkWKWtaPhNC2OybHBxQquy_ud8J76Oq8HHoRV6mwa6uhsnvxTgWhuKOqEtOs/s400/americolor_soft-gel_student_color_set_large.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
</tbody></table>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
It's fun and easy to play with colors....and admit it, you feel like a toddler again.</div>
<div style="margin: 0px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCbvGdCAjXno4mKS0zCi9ISQmeDBLs6U5JrFbyFaz96wpIKEokXO0-jVA6xrS57QxVJwoGdv9FCHsi5f1RqJQ3W3ElFgcn-7KKRU8uOlu_wSPQ3EaCAjJV0eQ4sQnE4n5wjB4cCdLfS6m/s1600/photo-300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCbvGdCAjXno4mKS0zCi9ISQmeDBLs6U5JrFbyFaz96wpIKEokXO0-jVA6xrS57QxVJwoGdv9FCHsi5f1RqJQ3W3ElFgcn-7KKRU8uOlu_wSPQ3EaCAjJV0eQ4sQnE4n5wjB4cCdLfS6m/s320/photo-300.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fondant: ready for my make up!</td></tr>
</tbody></table>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
Happy fondant-coloring!!</div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<br /></div>
</div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com5tag:blogger.com,1999:blog-5165329877536616656.post-75003042841744884032012-03-26T14:45:00.000-07:002012-03-26T14:45:21.066-07:00Must be Red Velvet<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">I Love </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">RED VELVET !</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgUFuZhAOeUqUTLVYxShEc-lL11KU8-b1t7xoh7F_T3B-GFKpJCjcchIznRqFYcW85uoGphjfBYbADpn4EVfa5qe1dZ5J52sUDzBei0LoFJ7VJOyjPnUKBD_WGYHVRncqGuPHRYZnh3Tc/s1600/rv3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgUFuZhAOeUqUTLVYxShEc-lL11KU8-b1t7xoh7F_T3B-GFKpJCjcchIznRqFYcW85uoGphjfBYbADpn4EVfa5qe1dZ5J52sUDzBei0LoFJ7VJOyjPnUKBD_WGYHVRncqGuPHRYZnh3Tc/s320/rv3.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">EEEEEAT me!!!!</td></tr>
</tbody></table>
<br />
If there's one cake flavor I would really love to prepare again and again...this would be red velvet! I just simply love the mild flavor of chocolate and cream cheese....and the perfect, romantic color of RED.......oooh, the mere thought of it makes me excited to bake it today.<br />
<br />
As promised to our valued friends and customers, Bake It Dainty shares this recipe for everyone to enjoy. We would like to remind anyone who will try this, to give us your feedback and if you will give as the slightest credit...that would be much appreciated. That would be more than a consolation.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-bBRIX4UBQz1zCc7vyiGt7g83-wYmBzx6VoSk6wdMRG1pBJQIQu7n2E_J7z_oJ1uUpdOOL6GCjDpQIqiEzg5HPIg4uKkdLiWV9HfehA2BsdeRNpYZsaesxk7yGHFuTdtxsPhdDBqoQ8j/s1600/redvelvet1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-bBRIX4UBQz1zCc7vyiGt7g83-wYmBzx6VoSk6wdMRG1pBJQIQu7n2E_J7z_oJ1uUpdOOL6GCjDpQIqiEzg5HPIg4uKkdLiWV9HfehA2BsdeRNpYZsaesxk7yGHFuTdtxsPhdDBqoQ8j/s320/redvelvet1.jpg" width="289" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my first red velvet cake<br />
</td></tr>
</tbody></table>
<br />
<br />
Let's go!!!!<br />
<br />
BEFORE BAKING, g<span style="font-family: Calibri;">rease the pan with vegetable oil
(very light) then line the bottom of the pan with wax paper/parchment paper, grease
lightly the surface of the paper with vegetable oil.</span><br />
<br />
PREPARE THESE:<br />
<br />
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<span style="font-family: Calibri;">2 ½ cups of all-purpose flour (APF)<span style="mso-tab-count: 3;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="mso-tab-count: 3;"></span>1 ½ cup sugar + 2 TBSP granulated sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 1/2 tsp baking soda<span style="mso-tab-count: 5;"> </span></span></div>
<span style="font-family: Calibri;">1
tsp salt</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">3 tsp cocoa powder<span style="mso-tab-count: 5;"> </span></span><br />
<br />
<span style="font-family: Calibri;"><span style="mso-tab-count: 5;"></span>1
1/4 cup vegetable oil</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup buttermilk<span style="mso-tab-count: 4;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-tab-count: 4;"></span>2
large eggs</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 TBSP food coloring RED. (If using gel paste food coloring
use only 2 TBSP and dilute to 1 TBSP water). If using a McCormick brand, use 2 small bottle to attain that perfect red hue.</span></div>
<span style="font-family: Calibri;">1 tsp white vinegar<span style="mso-tab-count: 5;"> </span></span><br />
<br />
<span style="font-family: Calibri;">1
tsp vanilla</span><br />
<br />
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">METHOD:<o:p></o:p></span></u></b></div>
<br />
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<span style="font-family: Calibri;">Pre heat the oven 350F</span></div>
<br />
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<span style="font-family: Calibri;">In a large bowl, sift together AFP, Sugar, Baking soda,
Cocoa powder.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In another bowl, whisk oil, buttermilk, eggs, food coloring,
vinegar and vanilla.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Using the mixer, mix the dry ingredients and wet ingredients
until just combined and a batter is formed.</span></div>
<br />
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<span style="font-family: Calibri;">Divide the cake batter evenly among the prepared pans.</span></div>
<br />
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<span style="font-family: Calibri;">Bake for 25-30 minutes.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Let cool on the pan for 10 MINUTES, then cool completely on
a cooling rack.</span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNzcm2xhBhlUPGFpoA_nu3-4ugR6ilOL7CQcrJqay5-QLBJ8gdJyExPKnl2GoiW9j_S_tN4RANnFGg6dpuoZA0sAxiSi29VV3hIztE0N9364TCS9vOu0Gljmm6nz_FZp7kDBl0E0jLn6L/s1600/redvelvet2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNzcm2xhBhlUPGFpoA_nu3-4ugR6ilOL7CQcrJqay5-QLBJ8gdJyExPKnl2GoiW9j_S_tN4RANnFGg6dpuoZA0sAxiSi29VV3hIztE0N9364TCS9vOu0Gljmm6nz_FZp7kDBl0E0jLn6L/s320/redvelvet2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i love those sturdy cups<br />
</td></tr>
</tbody></table>
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<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">CREAM CHEESE
FROSTING<o:p></o:p></span></u></b></div>
<br />
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<span style="font-family: Calibri;">1 lbs Cream cheese</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 cups powdered sugar</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 stick (1 cup) unsalted butter</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tsp clear vanilla</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;">C</span></o:p><span style="font-family: Calibri;">ream the butter and cream cheese together, then gradually
add the powdered sugar. Add the vanilla. Continue to beat until the desired
consistency is achieved.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Decorate your cupcake or fill your red velvet cake!! enjoy baking and eating !</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com8tag:blogger.com,1999:blog-5165329877536616656.post-79876055030363518992012-03-24T18:00:00.000-07:002012-03-24T18:00:02.570-07:00Moist Chocolate Cupcake/Cake<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If there's one recipe I would be confident enough to share...this would be it!</span></span><br />
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeD5RVictrORoukYZ_S2sHl579RIjUvqi10fQdyXfJQn0OuLptZMkeaJgrKna-0GlL3lePuI7RJurI7lVrUQwOU-fYjgaDyAnMdQwxbpYHA_W_o9xmk82fbvc6DWvNVUBWBxjt9xVGUPj/s1600/IMG_7684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeD5RVictrORoukYZ_S2sHl579RIjUvqi10fQdyXfJQn0OuLptZMkeaJgrKna-0GlL3lePuI7RJurI7lVrUQwOU-fYjgaDyAnMdQwxbpYHA_W_o9xmk82fbvc6DWvNVUBWBxjt9xVGUPj/s320/IMG_7684.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cups all purpose flour</span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cup</span></span><span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">s sugar<br />
3/4 cup unsweetened cocoa powder<br />
2 tsp baking soda<br />
1 tsp baking powder<br />
1/8 tsp of salt<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
1 tsp pure vanilla extract<br />
1 cup hot brewed coffee<br />
2 eggs<br />
<br />
Directions:<br />
</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 175 degrees Centigrade and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again. Pour into greased pan and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.<br />
</span></span></span><br />
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /><b>
Sugary Birthday Frosting</b></span></span></span><br />
<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><br /></b></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><br /></b>
</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: grey; line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
Ingredients:<br />
1 cup unsalted butter, softened<br />
5 1/2 cups icing sugar<br />
120ml whipping cream<br />
2 tbs pure vanilla extract<br />
pinch of salt<br />
<br />
Directions:<br />
Uisng the paddle attachment of your stand mixer, mix the butter and sugar on low speed until combined. Add the whipping cream, vanilla and salt and whip on high speed until fluffy and smooth- approx. 4 minutes. If you find the consistency too thick, you can add 1 tablespoon of milk. I tinted mine with a few drops of yellow colored gel and swirl it with sugar glaze.<br />
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HAPPY BAKING EVERYONE!</span></span></span>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com14tag:blogger.com,1999:blog-5165329877536616656.post-47439537845868892432012-03-24T17:50:00.002-07:002012-03-24T17:50:43.314-07:00How To Take Care of Cookie Cutters<br />
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BAKE IT DAINTY wants to share some helpful tips how to take care of Tinned Steel (Tin-Coated) Cookie Cutters lke those we offer on our online store.</div>
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Some simple methods in use and care will ensure the longevity of the tin.</div>
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<strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Tin</strong> is a soft metal that covers the steel underneath, and protects it from rust.</div>
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Tinned cookie cutters should be <strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">cleaned with a dishcloth or sponge</strong>. Never use abrasive cleaning materials, such as metal scouring pads.</div>
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<strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">Avoid using cleansers</strong> and detergents that contain high percentages of free alkali or acid. Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid using detergents or cleansers containing high quantities of these materials.</div>
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Tinned steel cutters <strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">should be dried thoroughly</strong> immediately after washing to prevent rust from forming on spots where the tin might have worn off, and around edges where turned, soldered or welded.</div>
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Store tinned cookie cutters in a <strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">dry location</strong>.</div>
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<strong style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">To renew rusted cookie cutters</strong>, use fine sandpaper to remove the surface rust, hand wash with hot sudsy water, dry thoroughly, and use.</div>
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Before storing, hand wash with hot sudsy water, dry thoroughly, lightly coat the cutters with mineral oil from a cloth or paper towel, and place in a plastic bag.</div>
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We recommend mineral oil over vegetable oil because it does not get sticky or become rancid. Food grade mineral oil is readily available in supermarkets and grocery.</div>
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Often, the oily content of cookie dough can be enough to keep cutters from rusting, and they need only be wiped with a paper towel if frequently used. If used infrequently, we recommend hand washing, drying thoroughly, and lightly coating with mineral oil before storing.</div>
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So there, hope that would help everyone with there cookie cutters.... you would want to pass on those cookie cutters on the next generation, right????</div>
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HAPPY BAKING!!!</div>
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<br /></div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com0tag:blogger.com,1999:blog-5165329877536616656.post-10088914604014661392011-12-12T01:47:00.000-08:002011-12-12T01:47:58.981-08:00Price for a fondant-decorated cake<div class="uiHeader uiHeaderBottomBorder mbm" style="border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; margin-bottom: 10px; padding-bottom: 0.5em;"><div class="clearfix uiHeaderTop" style="zoom: 1;"><div><h2 class="uiHeaderTitle" style="color: #1c2a47; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I do believe that the most critical, sweat-inducing part in a cake consultation is when the baker has to discuss with the customer client the price of a customized FONDANT cake....more often than not the client/customer are surprised with the price...</span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">huuuuuwaaaat? </span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I experienced that when I had my consultation with Ms. Angelyn Tan (who made our wedding cake). But when she showed me her sample cakes...no further discussion needed. i'm smitten to the highest power of admiration to those towering and lovely sweet creations. </span></span></span></h2><div><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">isn't she lovely?</td></tr>
</tbody></table><h2 class="uiHeaderTitle" style="color: #1c2a47; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></span></span></h2><h2 class="uiHeaderTitle" style="color: #1c2a47; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></h2><h2 class="uiHeaderTitle" style="color: #1c2a47; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"></span></span></span><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now, going back to the main point of this blog, in case they ask why FONDANT CAKE is much more expensive than other cakes which they could buy on their regular ordinary bakery...here are some good points you can share to them....and (</span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">deep-sigh</span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">) get and seal the deal:</span></span></span></h2></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. It is highly undisputable that FONDANT CAKES are way more beautiful, impeccably dainty and with much class in every single event or occasion! When you see a beautiful fondant cake in a party...it's like the sweetest thing on earth that attracts you and finds the easiest way to your heart and stomach. It's like love at first sight- thing!!! So it is only prudent to assume that clients/customers know this already...but it is worth mentioning that fondant cake is definitely perfect for their special event...FONDANT CAKE IS DAINTY! Convince the bride that next to her wedding gown, guests are excited and curious to check the wedding cake. Thus, the cake should look as lovely, as pretty, as classy as she.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfNEp0TI0LpnBliG2WIFASElKJjfd9tp0XkOEb4UbYfBtpjGagzUU0dydurCsntskiO1z0NJQc5Iz0Vd4PPrNTHINFWtx2tQvSiJ-v_WxT60BQ7eTDFmwR-X3MgQyaV7Fm-wt2-Thyphenhyphens6D/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfNEp0TI0LpnBliG2WIFASElKJjfd9tp0XkOEb4UbYfBtpjGagzUU0dydurCsntskiO1z0NJQc5Iz0Vd4PPrNTHINFWtx2tQvSiJ-v_WxT60BQ7eTDFmwR-X3MgQyaV7Fm-wt2-Thyphenhyphens6D/s320/IMG_2744.JPG" width="236" /></a></div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. If you are using a ready made fondant (like Fondx or Elite), explain that the fondant you use is fairly expensive and of the highest quality and you think it's worth it for the flavor of the cake they want to order from you. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_Fa1E4WXuGKV6Iixupt7qh_eWR_eEWp65RpliC1hgEPIi38R6XSBzWkf3RMp0Md11yn9-e7xdB2k2szEQZwoUhlEm8COfGF-UO_DUXganTX4Qj_79kRR8zeu534d8j0DwsMS7u9Pcigm/s1600/photo-307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_Fa1E4WXuGKV6Iixupt7qh_eWR_eEWp65RpliC1hgEPIi38R6XSBzWkf3RMp0Md11yn9-e7xdB2k2szEQZwoUhlEm8COfGF-UO_DUXganTX4Qj_79kRR8zeu534d8j0DwsMS7u9Pcigm/s200/photo-307.JPG" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i love this RTU fondant...and taste sooo good!</td></tr>
</tbody></table><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. If you are making your own home-made fondant, tell them that you personally produce and make your fondant out of the BEST quality marshmallow...so, it's like having a cake and gummy marshmallow at the same time. Who doesn't like marshmallow?</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. It takes a lot of skill and experience to work with fondant and make it look right. It takes much longer to finish a cake in fondant than buttercream. Fondant takes time to made, roll, apply and decorate into the cake. Explain to them that you have to stay up late or even deprive you of sleep for them to get the best quality cake they are going to pay.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5. Fondant is also temperature-sensitive. So, it has to be prepared in an air-conditioned room. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6. To make the fondant-finished cakes you also utilize some materials/tools to design the fondant on the cake...and these tools are much much more expensive compared to a single spatula to spread the buttercream on an ordinary cake.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">7. They will have two icing on the cake: buttercream or ganache AND fondant.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8. They're paying for your artistry/creativity too! But tell them that you are waiving your fees as long as they pay the price of the fondant. Good deal, right??</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">9. Food Coloring used on Fondant Icing is very expensive. One bottle is equivalent to a 8 inch cake covered with buttercream.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10. While you can finish a buttercream cake and refrigerate it overnight, fondant cannot be refrigerated after it has been put on the cake, so it has to be finished on the day of delivery. This makes for some tricky scheduling, and often you have to take fewer orders to accommodate them. Try to place the GUILT on the front line. JUST TRY!!</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">11. Since you have to finished the cake on the day of the delivery....it deprive you of time with your love ones and time to sleep the night before the delivery.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">12. Lastly, the best way to convince them that it is all worth it to take an order from you is to show them your cake portfolio. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUg-DR5ws-OcDEiWc2cLDOVeQbLBR1e8MfRJJX1VYbsqEy32Up0KwajI82q5sl4g4vTz8duHxquicjmC-JOgz8upPe4kz5sJVTVhYwV7p7L_k1muJzD6R2W2xmAZsl2k_O5Mk0ZWMc1to/s1600/015_15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUg-DR5ws-OcDEiWc2cLDOVeQbLBR1e8MfRJJX1VYbsqEy32Up0KwajI82q5sl4g4vTz8duHxquicjmC-JOgz8upPe4kz5sJVTVhYwV7p7L_k1muJzD6R2W2xmAZsl2k_O5Mk0ZWMc1to/s320/015_15.JPG" width="246" /></a></div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">May you continue to educate and convince clients/customers why they should order fondant-finished cakes and cupcakes and may the force of fortune keeps coming back on your favor homebakers.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">HAPPY BAKING AND CAKING!!!</span></span></span></div></div></div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com2tag:blogger.com,1999:blog-5165329877536616656.post-47363422710410147502011-12-06T12:51:00.000-08:002011-12-06T12:51:16.220-08:00Fondant GlueFondant glue is so simple to make. You can store them for months. This is use for sticking, to paste or attaching your pre-cut out fondant to the cake or all together to create a figure or edible decoration to your cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-PZ8hZLBtyEhquWS2fpjvbqTT8u_w93qDiezHUkQlbncRBhJYz6eh4cdxYtaGbJS2vHb56c8CzbDO59qjXGkV6tSFAnkLJPBW5LXK8RJ8eddHavfwsPtN70WOJIv_RKBTXl7EQHgR7Oa/s1600/IMG_0961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-PZ8hZLBtyEhquWS2fpjvbqTT8u_w93qDiezHUkQlbncRBhJYz6eh4cdxYtaGbJS2vHb56c8CzbDO59qjXGkV6tSFAnkLJPBW5LXK8RJ8eddHavfwsPtN70WOJIv_RKBTXl7EQHgR7Oa/s320/IMG_0961.JPG" width="240" /></a></div><br />
Here's how....<br />
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you will need:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKw7LZ19Ydg1CtshHRE4PG1itO6lBiXEwJC73ieWJDt4Sar3WhIHblB1HaKYkYkU0iKT7IY75lIVLBZRkP4gdY_Sw_4n38upjQsbMJgl9buYB2jS3QhGpIfcFUGivdyfb9SbW_x-a4Nif/s1600/photo-309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKw7LZ19Ydg1CtshHRE4PG1itO6lBiXEwJC73ieWJDt4Sar3WhIHblB1HaKYkYkU0iKT7IY75lIVLBZRkP4gdY_Sw_4n38upjQsbMJgl9buYB2jS3QhGpIfcFUGivdyfb9SbW_x-a4Nif/s320/photo-309.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWbG20poXek6otmOJt46L7jmZLLa4R9YPy4EjhrQwuUT5jS43P1ENg9Uxa809geeTeNsHIc7QnCJggsyVZPjd2wDhmc06kJF7IT-Zcib5-vk_gNv1Q8mvMD_QM7bGJmEnkA4QlnYhu9IH/s1600/photo-313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWbG20poXek6otmOJt46L7jmZLLa4R9YPy4EjhrQwuUT5jS43P1ENg9Uxa809geeTeNsHIc7QnCJggsyVZPjd2wDhmc06kJF7IT-Zcib5-vk_gNv1Q8mvMD_QM7bGJmEnkA4QlnYhu9IH/s320/photo-313.JPG" width="239" /></a></div><br />
<div style="text-align: center;">3 TBSP hot water</div><div style="text-align: center;">1/4 tsp CMC powder or tylose powder</div><div style="text-align: center;">clean bottle with airtight lid</div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">STEP 1: Put the hot water to the prepared bottle.</div><div style="text-align: justify;">STEP 2: Pour in the CMC powder or Tylose powder.</div><div style="text-align: justify;">STEP 3: Mix or shake well. You will see there would be gel-looking element inside. Don't worry it will disappear soon.</div><div style="text-align: justify;">STEP 4: Let it cool overnight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">VOILA, you have a a bit thick and transparent-looking fondant glue.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I would suggest you put some amount in a smaller container when using it. Don't dunk in your paint brush to the mixture over and over again in order to avoid contamination and discoloration.</div><div style="text-align: justify;"><br />
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</div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com0tag:blogger.com,1999:blog-5165329877536616656.post-48901550921447770532011-12-06T12:29:00.000-08:002012-04-02T16:05:29.828-07:00Homemade Fondant in the Philippines<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif;">I once posted how to make Marshmallow Fondant. I was confident enough that it would help our dear customers and fellow cake decorators. However, during my short trip to the Philippines I tried to prepare the fondant using my own recipe (posted here "Ready..Get Set..Fondant!") but I was disappointed when I learned that it is NOT as smooth, as soft and flawless as what I can prepare in my kitchen. I tried to troubleshoot it with glycerine and it paid off. But still, not the same quality as my homemade fondant. DISASTER as you may call it... I was unhappy.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCIO7an-_I_eb_TaxNGJzag89v-bweBzYNKkQCJqvYzBJpM5eZ5Nnr6yhWAKgZnoQj8o_k43BRZrfbyFkKLiOek5WxUW-p6wo7Cfl5vXxli1vy4HbdsxJyMdg1-Ezunxmns15m8zpzwUc/s1600/photo-300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCIO7an-_I_eb_TaxNGJzag89v-bweBzYNKkQCJqvYzBJpM5eZ5Nnr6yhWAKgZnoQj8o_k43BRZrfbyFkKLiOek5WxUW-p6wo7Cfl5vXxli1vy4HbdsxJyMdg1-Ezunxmns15m8zpzwUc/s320/photo-300.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it should look like this before wrapping</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I<span class="Apple-style-span" style="font-family: inherit;"> figured out that there are several factors affecting the finish product of my homemade marshamallow fondant made in the Philippines.... </span><b><u><span class="Apple-style-span" style="font-family: inherit;">FIRST</span></u><span class="Apple-style-span" style="font-family: inherit;">, </span><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="font-family: inherit;">QUALITY OF THE POWDERED SUGAR</span></span></b><span class="Apple-style-span" style="font-family: inherit;">. I was surprised that the powdered sugar available in the market is not as refined and powdered as what is available in the US. I describe it a bit grainy. </span><b><u><span class="Apple-style-span" style="font-family: inherit;">SECOND</span></u></b><span class="Apple-style-span" style="font-family: inherit;">, the humidity of the environment makes it hard for the fondant to set and to stay dry all the time. I have to put a lot of cornstarch over the fondant after I applied it to the cake in order to achieve a dry-looking fondant. Geeee, that was the first time I saw a perspiring cake. No good!!! </span><b><u><span class="Apple-style-span" style="font-family: inherit;">THIRD</span></u></b><span class="Apple-style-span" style="font-family: inherit;">, poor quality of marshmallow in the local market. I tried to use Markenburg brand of mini marshmallow and it gave me a poor quality of fondant. It was cracking once I lift it and it is so hard to knead. Ohh boyyy, did I want to give up??? I personally will not recommend it to homebakers. I would suggest those re-packed mini marshmallow you can buy at the local market. It gives a more friendly and forgiving marshmallow fondant.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I will still recommend my tried and tested marshmallow fondant. But in a place like Philippines,</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> you have to master the 3 Ps... passion, patience and perseverance when making this. You have to be FAST and FURIOUS because fondant should not be overly expose in open air. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Here are some of the few steps you have to incorporate on the method of preparing the fondant if you are in a humid place (like the Philippines).</span></span></div>
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Are you ready????? </div>
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<u>First</u>, prepare your tools and ingredients.<br />
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<u>Second</u>, wash <b>THOROUGHLY</b> your hands. (sing the happy birthday song while washing your hands. It's fun!)</div>
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<span class="Apple-style-span" style="font-size: small;">You will need:</span></div>
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big glass mixing bowl (it should be microwave safe)</div>
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strainer</div>
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measuring cups</div>
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measuring spoons</div>
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wooden spoon</div>
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plastic wrap</div>
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ziploc plastic</div>
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tub with airtight lead</div>
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SILICON WORKING MAT</div>
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Ingredients:</div>
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450g grams mini and good quality marshmallows<br />
2 1/2 TBSP water<br />
1 TBSP corn oil<br />
20 grams GUMMIX powder</div>
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5-6 cups of powdered sugar</div>
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Crisco vegetable shortening<br />
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food coloring (Americolor) **OPTIONAL</div>
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1. Place the mini marshmallow in the bowl, put the 2 1/2 TBSP water, 1 TBSP .</div>
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2. Strain the powdered sugar. You do this to avoid chunk of powdered sugar to form when you knead it later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4fT4rr8valDTpvN93aBMWIvN6CtURoixUDPiLO7-aYNYlHgafyfIPRRBFylkjeOtmdTqE8ybNmG0OvfRMhkuDdHThdgtCRG8teNe2Pc9dkqT1-du1WybdnDMqS2Nmb0l4cFNrKmlA-rt/s1600/photo-292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4fT4rr8valDTpvN93aBMWIvN6CtURoixUDPiLO7-aYNYlHgafyfIPRRBFylkjeOtmdTqE8ybNmG0OvfRMhkuDdHThdgtCRG8teNe2Pc9dkqT1-du1WybdnDMqS2Nmb0l4cFNrKmlA-rt/s1600/photo-292.JPG" /></a></div>
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3. Place the bowl (with mini marshmallow) in the microwave. Microwave it for one minute. </div>
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4. While waiting for the marshmallow to melt, put vegetable shortening on your hands..like this.... if you refuse to follow this, you will regret it while kneading the fondant later on. It would be very sticky and messy if your hands are not COMPLETELY and RICHLY greased with shortening.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xWczSYLBe0gPUls2y70GlVIJKBCa2nhykhZ6WtQsyKc28Azz-LnFZ63lq2bWgpas5BnvqyuSzOv3clgbdeCMjaaRMN6KhWRUsVPevv5IOYGDPxuV9UG5Uy9LczJ3-U6CoCX53ke4rEjA/s1600/photo-295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xWczSYLBe0gPUls2y70GlVIJKBCa2nhykhZ6WtQsyKc28Azz-LnFZ63lq2bWgpas5BnvqyuSzOv3clgbdeCMjaaRMN6KhWRUsVPevv5IOYGDPxuV9UG5Uy9LczJ3-U6CoCX53ke4rEjA/s1600/photo-295.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">greasy hands</td></tr>
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5. Using the wooden spoon coated and greased with shortening, mix the slightly melted marshmallows. Then, microwave it again for 30 seconds. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFndvoL_c2T3H7KQBf5Fa1c57nJzgxQPnWl_jBm65TLN-1aNkVftttbLya0ltVg5H6FWJ94uzYIO4ZXmiOl0JLWMvlUD1Rk5ziZDKyEXw1E23fyrdmt3AgctMAziEPUCY7db85dGlJJCB/s1600/photo-290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFndvoL_c2T3H7KQBf5Fa1c57nJzgxQPnWl_jBm65TLN-1aNkVftttbLya0ltVg5H6FWJ94uzYIO4ZXmiOl0JLWMvlUD1Rk5ziZDKyEXw1E23fyrdmt3AgctMAziEPUCY7db85dGlJJCB/s1600/photo-290.JPG" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreqjviIH739m7prMbZcXbFKpKunS_lkWCdIDu5BSljZR21czyX5-Tqn2aZktbhL5oAidgVG39yduzrnVMXMIQKN-niWgS2lo7x83ZCIzuIWQNTPDmkSoLaBGclUyFWE4tKbH3zyCS1BDa/s1600/photo-291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreqjviIH739m7prMbZcXbFKpKunS_lkWCdIDu5BSljZR21czyX5-Tqn2aZktbhL5oAidgVG39yduzrnVMXMIQKN-niWgS2lo7x83ZCIzuIWQNTPDmkSoLaBGclUyFWE4tKbH3zyCS1BDa/s1600/photo-291.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It should look like this after the 1 minute microwave</td></tr>
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6. Repeat this procedure (Step 5) until you see no trace of solid marshmallow. In my routine, I repeat it <b>3-4 times</b> of putting the marshmallow back to the microwave for 30 seconds.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrXU9Ko-RtXbxYSzUJQ2Gux6Cy_Bxmc4ip_kWd3WPzEXCWSW288A_s2dOL10nVo_S1XvsMohB8IszLc7SXKbrwenixlZMpkBJtKxX4MggeWqIyREo0Ygztt5BpQYLg71J3zQ79dit_ASr/s1600/photo-294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrXU9Ko-RtXbxYSzUJQ2Gux6Cy_Bxmc4ip_kWd3WPzEXCWSW288A_s2dOL10nVo_S1XvsMohB8IszLc7SXKbrwenixlZMpkBJtKxX4MggeWqIyREo0Ygztt5BpQYLg71J3zQ79dit_ASr/s1600/photo-294.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">completely melted. It's HOT HOT HOT!</td></tr>
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7. After the marshmallow have melted, (BE CAREFUL FOR THIS MELTED MARSHMALLOW IS TERRIBLY HOT), you can put food coloring at this point to the melted marshmallow but if you want to make all white fondant...just <u><b>proceed to step 8</b></u>.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xKEAW4HJ9I51Kgy0An-pu3nPybaLYLSSHYJFYsgrXAlz8p3wY32K4lcd3ajstwjJu78BXf_LMPbgyCwpzY8fqlkv0DWAN737NyP9Fy3J1JZ2ZpMSG9dcOYs8sqx3ihW9SUJI3HJiQhxF/s1600/photo-305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xKEAW4HJ9I51Kgy0An-pu3nPybaLYLSSHYJFYsgrXAlz8p3wY32K4lcd3ajstwjJu78BXf_LMPbgyCwpzY8fqlkv0DWAN737NyP9Fy3J1JZ2ZpMSG9dcOYs8sqx3ihW9SUJI3HJiQhxF/s1600/photo-305.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">put drops of food coloring. Americolor is strongly recommended!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFABKXf-XsbQMDmueG51OBjKr3tM5i7cM7b8JlHR7bzVrFZqbFzRfyAOZHGog9Z-e044-rNG2_wrmPo4sXY59jj8EQyrRKrCJ4goW24R0SgRPjDogYCrNhwObEy9vTZJBOffffBTe15Ux2/s1600/photo-306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFABKXf-XsbQMDmueG51OBjKr3tM5i7cM7b8JlHR7bzVrFZqbFzRfyAOZHGog9Z-e044-rNG2_wrmPo4sXY59jj8EQyrRKrCJ4goW24R0SgRPjDogYCrNhwObEy9vTZJBOffffBTe15Ux2/s1600/photo-306.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mix the melted and colored marshmallow</td></tr>
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8. Put 1 sachet of Gummix powder.<br />
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9. Make a well on the center of the strained powdered sugar. Put the melted marshmallow and mix it using the greased wooden spoon. Then, with your greasy hands. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIw0Xt2HNg5ZlOm2skCn9rksdVJz3SH-VJr3PXczJGCQ1KyUSLUxXL8JWYHvdqcoecmOyeOdzSCAIVOuzhYMK9ttUxRBQf42wpIuJOOlnRv2BuKKD1_0jZ0CtZklOlpcSnbwHWOnEUFUQ/s1600/photo-293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIw0Xt2HNg5ZlOm2skCn9rksdVJz3SH-VJr3PXczJGCQ1KyUSLUxXL8JWYHvdqcoecmOyeOdzSCAIVOuzhYMK9ttUxRBQf42wpIuJOOlnRv2BuKKD1_0jZ0CtZklOlpcSnbwHWOnEUFUQ/s1600/photo-293.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">try to cover the side/wall of the stainless bowl with the powdered sugar</td></tr>
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YOU HAVE TO WORK FAST and FURIOUS! Otherwise, the fondant will dry fast and there is a tendency that powdered sugar will form into tiny, hard chunks.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfghILNLBEFDSwfRfmRbzTIC2026efUz123pMqEH_ueJ-4_w4alNPkjGU6TSkQCcVzO8dpBaZfr9x2u-FVXwUEXhFqjw3x-CSYa2QMQ-zi9LDyreDmB6XC7-w3lZxFyAmO9zAhuzxITOr/s1600/photo-296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfghILNLBEFDSwfRfmRbzTIC2026efUz123pMqEH_ueJ-4_w4alNPkjGU6TSkQCcVzO8dpBaZfr9x2u-FVXwUEXhFqjw3x-CSYa2QMQ-zi9LDyreDmB6XC7-w3lZxFyAmO9zAhuzxITOr/s1600/photo-296.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fast and furious</td></tr>
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Then place it on the working mat and start to rock n roll..KNEAD..KNEAD...KNEAD (<i>masahin na parang gumagawa ng tinapay</i>). You only stop kneading when you don't feel any grain of powdered sugar. It should only take 5-10 minutes of kneading. As you knead, continue to greased your hands with shortening. <b><u>TIPS</u></b>: If the fondant mixture is DRY, mix in 1 teaspoon of water AT A TIME. If it is too sticky, knead in 1/4 cup powdered sugar at a time...continue to add until you feel that the consistency is improving. Temperature of the room is a factor when kneading the fondant. Don't make fondant when it is very humid.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFneBxf_nOcF_DvoD9xoayT5inXbQRRp67dGlxPwnuvKi0tD8mvnBhm5XIAYUDacYt7vVUBZ4yARuuDWxecMRtGUHJnnVPXaR4nmoj-Ux7vfsjSawzGDewt8LavJ4z7thQtbWXJDlAmcMU/s1600/photo-298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFneBxf_nOcF_DvoD9xoayT5inXbQRRp67dGlxPwnuvKi0tD8mvnBhm5XIAYUDacYt7vVUBZ4yARuuDWxecMRtGUHJnnVPXaR4nmoj-Ux7vfsjSawzGDewt8LavJ4z7thQtbWXJDlAmcMU/s1600/photo-298.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i make sure to have big chunk of vegetable shortening <br />
on the side of my working mat. Grease your hands as you go!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ag0c2txKg5PPt1Cwc5-eBwjm8XFkB1lncZWv1JrtYFE3NC8Clqd1vItFUe8OsuxKNy-qaj6OFufVNYqLFlpnSRqk2NX_X4_q3lBpttMfGwza1HT3CO0ZwoJXo_ilnI37c945SukvEdeS/s1600/photo-299.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Ag0c2txKg5PPt1Cwc5-eBwjm8XFkB1lncZWv1JrtYFE3NC8Clqd1vItFUe8OsuxKNy-qaj6OFufVNYqLFlpnSRqk2NX_X4_q3lBpttMfGwza1HT3CO0ZwoJXo_ilnI37c945SukvEdeS/s1600/photo-299.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ooohh, this is fun!</td></tr>
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10. When you roll and try to form a ball out of the mixture...try to press the surface and it should look like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AAivdjnQuw_s-q7XRDNaTiqOeg4_Tp6WrcFhoAbKl-he6T6vpy5RK4V-gk1T73hSYkRZP1U47P_92fgNU4eq7zD4GnHd-M3fw97AnMgTFPaEfa4ZyRcTY4hv5Lxt6fVBF7SkXIoOobRl/s1600/photo-301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AAivdjnQuw_s-q7XRDNaTiqOeg4_Tp6WrcFhoAbKl-he6T6vpy5RK4V-gk1T73hSYkRZP1U47P_92fgNU4eq7zD4GnHd-M3fw97AnMgTFPaEfa4ZyRcTY4hv5Lxt6fVBF7SkXIoOobRl/s1600/photo-301.JPG" /></a></div>
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11. Put shortening around the fondant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCIO7an-_I_eb_TaxNGJzag89v-bweBzYNKkQCJqvYzBJpM5eZ5Nnr6yhWAKgZnoQj8o_k43BRZrfbyFkKLiOek5WxUW-p6wo7Cfl5vXxli1vy4HbdsxJyMdg1-Ezunxmns15m8zpzwUc/s1600/photo-300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCIO7an-_I_eb_TaxNGJzag89v-bweBzYNKkQCJqvYzBJpM5eZ5Nnr6yhWAKgZnoQj8o_k43BRZrfbyFkKLiOek5WxUW-p6wo7Cfl5vXxli1vy4HbdsxJyMdg1-Ezunxmns15m8zpzwUc/s320/photo-300.JPG" width="239" /></a></div>
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12. Wrap it properly with plastic wrap (use food safe plastic wrap please). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJr6npOV-AaQO78uL0bmGCZtIez66Hiso0yskYmdef5LQuVtW9_X5LZ9f2p2RW8fphYJdD8wdCuFQiSb-vUxMPC55Cs2Sfrjm0O6SIOndoaiH6mtbQvZouKzDmqbTydcUvdFoA1ujaj7k8/s1600/photo-302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJr6npOV-AaQO78uL0bmGCZtIez66Hiso0yskYmdef5LQuVtW9_X5LZ9f2p2RW8fphYJdD8wdCuFQiSb-vUxMPC55Cs2Sfrjm0O6SIOndoaiH6mtbQvZouKzDmqbTydcUvdFoA1ujaj7k8/s1600/photo-302.JPG" /></a></div>
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13. Put it in a ziploc plastic and make sure no air inside. You need NOT place it in the refrigerator/freezer. I only let it rest on my pantry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJIW4cT1qpxNdNTki6JjxqLXzBzdBk7kWX9UaS-YriN1Vkic7TSi-ATlq2ahFOaVuQYsPGYvwNrlzX2hngH2sdxvFPGApSboLqm2OiZpHcCYg9Hi_oK5MJXseKQP3gvW8Az0PVDp19UZi/s1600/photo-303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJIW4cT1qpxNdNTki6JjxqLXzBzdBk7kWX9UaS-YriN1Vkic7TSi-ATlq2ahFOaVuQYsPGYvwNrlzX2hngH2sdxvFPGApSboLqm2OiZpHcCYg9Hi_oK5MJXseKQP3gvW8Az0PVDp19UZi/s1600/photo-303.JPG" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSHTWW4nldLP1w9GCB6wuUSZ77dLX_nEnMe3VCGCRSgNmT1sVs2mQ-Ko5bgzlxJRJg_UKU6KCx_sKSX6gZBaOHrDoUAWibZtL11avkOU0JwoAOU642hcNPqp6dmMYQ1rUQOkNjNn2gG4X/s1600/photo-304.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSHTWW4nldLP1w9GCB6wuUSZ77dLX_nEnMe3VCGCRSgNmT1sVs2mQ-Ko5bgzlxJRJg_UKU6KCx_sKSX6gZBaOHrDoUAWibZtL11avkOU0JwoAOU642hcNPqp6dmMYQ1rUQOkNjNn2gG4X/s1600/photo-304.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sugar dough wants to take a rest OVERNIGHT.</td></tr>
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14. Put it in an airtight tub or container. It is always best to let the sugar dough rest for a few hours or even <b>OVERNIGHT</b> before using it. When you are going to use the fondant, you have to knead it a bit before you roll it out. Kapag tumigas yung sugar dough just put it in the microwave for 10 SECONDS. Then, knead and roll out. Now, you're ready to cover that cake with fondant.</div>
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Goodluck and have fun!</div>
<h3 style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 18px; margin: 6px 0px 14px;">
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</h3>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com5tag:blogger.com,1999:blog-5165329877536616656.post-56012881173222262052011-12-06T02:48:00.000-08:002011-12-06T10:29:16.072-08:00Baking and Cake Decorating<div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">My adventures with baking and cake decorating started when I migrated in the US. I wanted my son to have a fondant-covered cake for his first birthday in 2008. I called every bakery around town and I was surprised that a two-tiered, simple cake is already $450. HUwaaaaat!? and boyyy, did I sweat? I decided to do some experiments and bought basic baking tools online. I already know what I wanted to create but I just didn't know (<i>then</i>) if I can execute it the way I want it to appear. Little did I know that what started as a seemingly innocent attempt to bake a fondant birthday cake for my son made out of curiosity and enthusiasm at that time will blow into a serious addiction.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eTpghUwTcsqP8-Zv3CuKhZuESds2hN0d1CX_FTBoU0_GN7CtCHAU1GGOOlVpCgnkDLIKGfPTXQR3zy_cEqt5Jm_MTsrrG7CMXftr3th5ENeAIbWaIzih-_vK9is7q2T-sFHE4kIXl5za/s1600/AAAJIAN%2527s+ake" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0eTpghUwTcsqP8-Zv3CuKhZuESds2hN0d1CX_FTBoU0_GN7CtCHAU1GGOOlVpCgnkDLIKGfPTXQR3zy_cEqt5Jm_MTsrrG7CMXftr3th5ENeAIbWaIzih-_vK9is7q2T-sFHE4kIXl5za/s1600/AAAJIAN%2527s+ake" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my first project..made and baked with love </td></tr>
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</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">Visitors asked where did I order the cake and cupcakes. i only smiled... What happened after that day is all but history of my interest to learn cake decorating. I eventually found myself ventured into the world of cake making during my free time. I started making cakes out of the boxes (I love Betty Crocker's). Then I continued reading books and magazines, plus informative blogs and tried some of other baker's <span style="background-color: yellow;">recipes</span>. I took down notes of every recipes that I've tried and those cakes and cupcakes which doesn't taste good and were not tongue-friendly went straight to the trash bin. Shoot!!!! Then, I started making my own recipes from scratch...had combined and compared recipes I have collected...I tried to adjust some of the ingredients on my original source through repeated baking. <u>Tip #1</u>: get people to volunteer as your taste-testers....they should be impartial and not bias. If they criticize your cake too harsh...kick them out of your kitchen (<i>just kidding</i>). </div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">Curious and hungry for more interesting ideas about how to decorate cakes, I bought books and tools and just taught myself how to do it. I watched Cake Boss and got inspired of Buddy's talent in directing his talented artists. He's the boss, remember! People around town kept buzzing me for orders but I can only take limited orders per week.<br />
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</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;">I love also browsing photos of cakes made and designed by talented cake artists and i was so humbled and inspired by them. Be that as it may, baking experiences in the kitchen taught me enormous things beyond books and blogs can teach and I collected these knowledge and skills along the way.<br />
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The other aspect of cake decorating that I really enjoy as well is the creative process. Cakes are fun because you can make a cake to look like almost anything. I never thought I have creative side. All I know is that I love cute stuff but I never thought I would love fondant to pieces...it's like playing a clay dough. I like playing with fondant and I like challenging myself in trying something that I've never done before. Cake artists can relate that their best work is created when they are able to do as they please and dictated by their heart's delight.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOvN1LhE58aXOKPBoxtj571Sl0-gc05r6RLLCPVYDVXvpcedpzLwkyE-79tn8T7UfrHGKU31_hnCXk9fYGfZJiCJBlcmEss7rybdwJb4UP088Sv7SlqZ3gK4E-l1w9FHCUQS32tQnsPUG/s1600/IMG_3081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOvN1LhE58aXOKPBoxtj571Sl0-gc05r6RLLCPVYDVXvpcedpzLwkyE-79tn8T7UfrHGKU31_hnCXk9fYGfZJiCJBlcmEss7rybdwJb4UP088Sv7SlqZ3gK4E-l1w9FHCUQS32tQnsPUG/s320/IMG_3081.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I received a warm hug when this cake was picked up</td></tr>
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</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><div style="text-align: justify;">It fascinates me whenever I receive precious look on people's faces when they see my cake creations. The happy squeals...some were in tears (<i>tears of joy, i guess</i>)...warm thank-you hugs....these are more than enough payment for long hours and hard work in the kitchen.</div></div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><div style="text-align: justify;">My real goal here is to create a place where Filipino bakers and cake artists can share their creations and ideas so it can help others too. If this site can be of help to somebody make that special and DAINTY cake for that special someone then this has all been worthwhile. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Believe in yourself that you can make and bake a cake...as long as you have the passion and determination to make that desire possible. remember this, this is DO-able!!!!! Someday, soon you will look back with gladness that your cake decorating experiences had all started with mishaps and bad days in the kitchen. </div></div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;">Thanks for visiting! Please visit us again and leave nothing BUT comments.</div><div style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com3tag:blogger.com,1999:blog-5165329877536616656.post-32261355683397899912011-12-05T14:33:00.000-08:002011-12-05T14:33:12.948-08:00Hey, it's me!Please to meet you (and i hope you are also please to meet the blogger)...I'm Miles!<br />
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<tr><td class="tr-caption" style="text-align: center;">I love sweeeeeeets!</td></tr>
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<div style="text-align: justify;">This is my way of giving back to <b>BAKE IT DAINTY</b> customers, especially to my <i>kababayans</i> who live outside Metro Manila...who have limited resources for baking and cake decorating. My hearT goes out with you girls. I want to be of help in the smallest possible way that I can...just don't ask me to make videos of "how-to-do/s" because I can't and I won't do it. (my face turning red already!)</div><br />
Okey, i need to do a brief introduction...<br />
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<div style="text-align: justify;">1. my real name is Maila but I got used to being called and named by my closest friends "MILES" ..here's something <i>"baduy"</i> and funny behind that nickname. Ready??? I love to smile (<i>PMS days not included</i>)....that's why my friends placed letter "S" at the end of the word SMILE. There, now you can smile with me...go, it's free!</div><br />
<div style="text-align: justify;">2. I'm a faithful, dedicated mother and playmate to my only son Jian Paolo.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. I'm married to a wonderful man.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. I''m a lawyer (<i>this is not advertising though</i>). I've been a practicing lawyer for five years. I have discovered that it is better to stay in the kitchen decorating cakes than argue with an arrogant judge or defend a pathological, stupid liar in court. Life can be sweet when you just try to choose to make it less complicated. Agree??? </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. I started baking when I was 12 years old. To this date, I can still remember that while my playmates/friends would be playing after school..I opted to go to the market and buy my ingredients and bake cookies and pies in the afternoon....then sold it to our neighbors. I only stopped doing such routine when I went to college and pursue my dream to become a lawyer.</div><div style="text-align: justify;"><br />
</div>6. Baking, like a great LOVE, came back after 20 years. We belong!<br />
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<div style="text-align: justify;">7. It dawned on me one day that I should be decorating my son's first birthday cake. I won't buy a simple fondant cake for $450!!! I braced myself and gathered my guts to learn how to cover a cake with fondant. The result made me embraced baking and cake decorating with all my heart!</div><br />
8. These are the few people who have contributed to my baking and cake decorating skills...never rmind if their ways of inspiring me were made <i>in absentia</i>. Looking and browsing on their cake works just gave me motivating force to develop my cake decorating skills....they're my inspiration and I have such huge admiration for them. drum rolls pleeeease........<br />
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<div style="text-align: center;">NIKKA ALEJAR - Veronica's Kitchen</div><div style="text-align: center;">KATE - Simply Kate Cakes</div><div style="text-align: center;">JOY RAMOS - Cake Temptation (Davao City)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">9. I'm a member of ICES since 2010 and I still need to plan on joining its annual convention in the near future. I agree to share with you (through this blog) what I learned and would acquire to learn. I believe that to share is one way of keeping the learning exciting and fun. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">10. I have a wonderful partner MARIE ORDONIA in running Bake It Dainty online store in the Philippines. We have this vision to share to all our kababayans useful tools in baking and cake decorating and we strive to offer quality products. Most of our products are tried and tested by me for over 3 years as a baker and cake decorator. I am not claiming as an expert on this field but I can only give honest feedbacks on these products and make sure that you pay for quality and usefulness of the items. We take delight on being part of every homebaker's and baker's and cake artists' cake creations. Please keep supporting Bake It Dainty...and we will love to give freebies to loyal friends and customers (<i>WINK! WINK!</i>)</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Me and my friend Marie</td></tr>
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</div><div style="text-align: justify;">Lastly, I'm a true-blooded Filipino...and I am very proud of it!!!</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Happy baking everyone!!! </div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com4tag:blogger.com,1999:blog-5165329877536616656.post-51031257075560925932011-12-05T13:08:00.000-08:002011-12-05T13:26:42.987-08:00Bake It Dainty gives back<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let me begin this blog with a huge THANK YOU for all our friends and customers who have been part of the success of Bake It Dainty online store! You girls and guys are part of this success! As my way of paying back..I created this blog to give you some hint, tips and advices about baking and cake decorating. I would try my best to be better to give and share what I have learned about cake decorating based on my personal experiences and from what I have learned from my short classes about cake decorating. </span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKaA8ei3LZ2P3wVv7FRt04lkB6axn3S6ZFjs53d_EFcRFJMnjHYp85nEoEIm7_MmX2RNmi6UMtXJMjLc6348SkhEhqYBt-4c5_DExOh13s6v9WE5FTn5liaoCPU7f88oN19Uo3vy3p9IS/s1600/IMG_9759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKaA8ei3LZ2P3wVv7FRt04lkB6axn3S6ZFjs53d_EFcRFJMnjHYp85nEoEIm7_MmX2RNmi6UMtXJMjLc6348SkhEhqYBt-4c5_DExOh13s6v9WE5FTn5liaoCPU7f88oN19Uo3vy3p9IS/s320/IMG_9759.JPG" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake It Dainty started last year..OCTOBER 2010. I decided to bring to the Philippines most of the tools I use in baking and decorating my cakes. I want to share them to homebakers and baking enthusiasts. I received a warm reception from my "kababayans" who also love to bake. I can even remember that in the afternoon of my first day in the Philippines I got to deliver the items to Sis Dang Salazar because she was so excited to see the items she pre-ordered. I can still remember up to this day the feeling that I had when I saw her very happy with the items she bought. Today, she's a successful homebaker and businesswoman running Gianna's Cakes. Orders kept coming from the day I arrived until I have to leave for US. I want to believe we are the first cake decorating online store in multiply and Facebook (</span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">please feel free to assail this...and please dispute it with evidence</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Anyways, I have a genuine admiration to FILIPINO talents and I believe Filipino can excel even more in the confectionery world with the help of tools and techniques being utilize in US and Europe. </span><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">MAGALING ANG PINOY!</span></i></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Objection may be noted but will be stricken off immediately (wink wink!)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This blog is for all Bake It Dainty friends/customers and sisters who continue to believe in themselves that through perseverance, passion and love of baking.....they can bake and create a PRETTY, DAINTY cakes!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Again, thank you for making Bake It Dainty a part of your baking and caking experience.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I wish you all a successful baking experience!</span></div>Bake It Daintyhttp://www.blogger.com/profile/06500283959656560289noreply@blogger.com0