COVERING A CAKE DRUM or BOARD

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.....

With proper time management I was able to prepare the mini, dummy cake, 120 cupcakes and 2-tiered princess cake.

sweets overload!

I prepared the dummy cake more than a week ahead of the scheduled party in order for the fondant to dry and harden enough.

PROJECT ONE:  COVERING A CAKE DRUM.

I love covering my cake board with sugarpaste/fondant...it is simply dainty!   

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! Just to give you an idea, a piece of a cake drum with size as 8 inches is already $7...geeeee).  

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 CLEAN, FOOD SAFE and WAXED.  

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.

rolled out white fondant. Use any impression mat available
to decorate the top surface of the fondantt

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.

Lift the rolled out fondant and slide underneath the cake drum

slide it baby!

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.

i love those swirls

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 (if you are only placing a dummy cake, no need to cut the center of the covered board). This way, cake will be stable.  

another use of 5-inch round cookie cutter

i put a small amount of confectionery coating
at the bottom of the styro

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 (we offer these pre-cut cake circles) to cover the circle in the center of the board. This will protect the bottom of the cake to be contaminated. 





attach the cake or styro in the CENTER to cover the hole

Ready to be dolled up!

To be continued......

Nothing Beats Butter

Today I started baking again....yooohoo! 

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. 

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. 

back to the kitchen

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!

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: "APPETIZER!!!" 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.

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!

HOW TO MEASURE THE BUTTER:  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.)

Here are some of the helpful equivalent measurements:

2 cups = 4 sticks = 1 pound = 32 tablespoons

1 cup = 2 sticks = 1/2 pound = 16 tablespoons

1/2 cup = 1 stick = 1/4 pound = 8 tablespoons

1/4 cup = 1/2 stick = 1/8 pound = 4 tablespoons

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.

leave a slight impression...it's ready!

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.

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. 

Red Velvet with creamy cheese...yum! 

Indulge and enjoy!

Have a great day everyone! 

Color Combination

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. 

 

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

RAINBOW COLORS

BRAND. 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.

Must-Have Colors

Here are some tips I can share when adding color to your virgin white fondant:

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!

2. Use toothpick please! 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 yakkky" hands after kneading the colored fondant.

3. Put an ample amount of shortening in your hands or use a surgical gloves if you have a "sweaty" palms.

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 :-)

5. Organize your Food Coloring by COLOR: ALL shade of blue.....ALL shade of pink...and so on and so forth.

6. Lastly, on experimenting with colors, you may want to start with base color and then add very small amounts of secondary color.

Achieve the following EXTRAORDINARY COLORS by combining our suggested colors:

ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow

AQUA Sky Blue and Leaf Green

AVOCADO Use Moss Green color

BLACK paste color or Royal Blue, Christmas Red, Orange and Lemon

CORAL Creamy peach and a touch of pink or orange and a touch of pink.

FLESH Add just an extremely small touch of Copper to White fondant. Ivory can also be used. Light pink with a small amount of brown.

GRAY Add just a touch of Black to White.

HUNTER GREEN Kelly Green and a touch of Black

JADE Leaf green, Royal Blue and a touch of Black

LAVENDER Pink and Violet

MARIGOLD Lemon Yellow and Orange

MAROON Burgundy and Red Red

MAUVE Touch of Burgundy with very little Black.

MISTY GREEN Leaf Green, Royal Blue and a touch of Black

MOSS GREEN Americolor of MOSS GREEN or Violet and Lemon Yellow

MULBERRY Mix Rose with a touch of Royal Blue.

NAVY BLUE Royal Blue and Black

PERIWINKLE Royal Blue and Violet

PLUM Use violet with a touch of Christmas red.

RASPBERRY Pink and Red Red

RUST Orange, Red Red and Brown

SILVER 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.

TEAL Use teal paste color or Lemon Yellow and Sky Blue

TURQUOISE Sky Blue and Lemon Yellow

WARM GOLD Use Golden Yellow with just a touch of brown.

Add caption

It's fun and easy to play with colors....and admit it, you feel like a toddler again.

fondant: ready for my make up!

Happy fondant-coloring!!

Must be Red Velvet

I Love RED VELVET !

EEEEEAT me!!!!

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.

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.

my first red velvet cake

Let's go!!!!

BEFORE BAKING,  grease 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.

PREPARE THESE:

2 ½ cups of all-purpose flour (APF)                                          

1 ½ cup sugar + 2 TBSP granulated sugar

1 1/2 tsp baking soda  

1 tsp salt

3 tsp cocoa powder 

1 1/4 cup vegetable oil

1 cup buttermilk 

2 large eggs

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.

1 tsp white vinegar                                                                         

1 tsp vanilla

METHOD:

Pre heat the oven 350F

In a large bowl, sift together AFP, Sugar, Baking soda, Cocoa powder.

In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using the mixer, mix the dry ingredients and wet ingredients until just combined and a batter is formed.

Divide the cake batter evenly among the prepared pans.

Bake for 25-30 minutes.

Let cool on the pan for 10 MINUTES, then cool completely on a cooling rack.

i love those sturdy cups

CREAM CHEESE FROSTING

1 lbs Cream cheese

4 cups powdered sugar

2 stick (1 cup) unsalted butter

1 tsp clear vanilla

Cream the butter and cream cheese together, then gradually add the powdered sugar. Add the vanilla. Continue to beat until the desired consistency is achieved.

Decorate your cupcake or fill your red velvet cake!! enjoy baking and eating !

Moist Chocolate Cupcake/Cake

If there's one recipe I would be confident enough to share...this would be it!

Ingredients:

2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/8 tsp of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot brewed coffee
2 eggs

Directions:

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.


Sugary Birthday Frosting

Ingredients:
1 cup unsalted butter, softened
5 1/2 cups icing sugar
120ml whipping cream
2 tbs pure vanilla extract
pinch of salt

Directions:
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.


HAPPY BAKING EVERYONE!

How To Take Care of Cookie Cutters

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.

Some simple methods in use and care will ensure the longevity of the tin.

Tin is a soft metal that covers the steel underneath, and protects it from rust.

Tinned cookie cutters should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, such as metal scouring pads.

Avoid using cleansers 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.

Tinned steel cutters should be dried thoroughly 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.

Store tinned cookie cutters in a dry location.

To renew rusted cookie cutters, use fine sandpaper to remove the surface rust, hand wash with hot sudsy water, dry thoroughly, and use.

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.

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.

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.

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????

HAPPY BAKING!!!

Price for a fondant-decorated cake

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...huuuuuwaaaat? 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. 

isn't she lovely?

 

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 (deep-sigh) get and seal the deal:

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.

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. 

i love this RTU fondant...and taste sooo good!

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?

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.

5. Fondant is also temperature-sensitive. So, it has to be prepared in an air-conditioned room. 

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.

7. They will have two icing on the cake: buttercream or ganache AND fondant.

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??

9. Food Coloring used on Fondant Icing is very expensive. One bottle is equivalent to a 8 inch cake covered with buttercream.

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!!

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.

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.  

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.

HAPPY BAKING AND CAKING!!!

Fondant Glue

Fondant 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.

Here's how....

you will need:

3 TBSP hot water

1/4 tsp CMC powder or tylose powder

clean bottle with airtight lid

STEP 1: Put the hot water to the prepared bottle.

STEP 2: Pour in the CMC powder or Tylose powder.

STEP 3: Mix or shake well. You will see there would be gel-looking element inside. Don't worry it will disappear soon.

STEP 4: Let it cool overnight.

VOILA, you have a a bit thick and transparent-looking fondant glue.

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.