Wednesday, March 30, 2011
Strawberry Shortcake
Made my family some Strawberry Shortckae. I was really pleased how it turned out. This cake was made with whipped topping and layered with Strawberrys and Sponge cake.
Sunday, March 6, 2011
Gum Paste Recipe
This is the GP recipe I use.
Gum Paste Recipe
Here is where I get my Tylose from..
http://www.globalsugarart.com/search.php?search=tylose
Gum Paste Recipe
* 1/2 Cup Water
* 2 Tbsp Gelatin
* 2 1/2 Tbsp Shortening (melted )
* 1/3 Cup Corn Syrup
* 2lbs Powdered Sugar
* 2 1/2 - 3 Tbsp Tylose
Heat a pot of water on the stove.
Put gelatin in 1/2 cup of water and let stand for 5 mins. I use a glass measuring cup.
Place bowl of gelatin into pan of hot water and heat until dissloved.
Add corn syrup and cook for about 1 minute.
Add melted shortening, cook until completely mixed.
Pour mixture into a 4 1/2 qt mixing bowl, add powered sugar,and the Tylose, mix with a dough hook until completely mixed.
Add color if desired.
Place the GP in plastic wrap and place in a plastic bag and let rest over night or for a least 24 hours.Here is where I get my Tylose from..
http://www.globalsugarart.com/search.php?search=tylose
Recipes For Cake Decorating
I was given the green light to post this from one of the members at CakeCentral.
Marshmallow Fondant – MacsMom’s BC flavored variation
Ingredients
•16 oz mini-marshmallows (NOT Jet Puffed)
2 tablespoons water
1 tablespoon glycerine
2 drams of LoRann butter flavor *(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract)
1 teaspoon popcorn salt (I grind my own salt in a coffee grinder – if you don’t, you may get crystallization that leaves your fondant covered cake pock-marked)
Food coloring if using
2 lbs powdered sugar
Instructions
Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don’t go over 90 seconds or it will make the MMF tough).
Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray) .
Add a small amount of PS at first to absorb moisture and avoid clumping – about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.
MMF can be temperamental so it’s good to get to know it at this point–what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn’t nearly as bad but you still want to find that happy medium.
When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.
Marshmallow Fondant – MacsMom’s BC flavored variation
Ingredients
•16 oz mini-marshmallows (NOT Jet Puffed)
2 tablespoons water
1 tablespoon glycerine
2 drams of LoRann butter flavor *(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract)
1 teaspoon popcorn salt (I grind my own salt in a coffee grinder – if you don’t, you may get crystallization that leaves your fondant covered cake pock-marked)
Food coloring if using
2 lbs powdered sugar
Instructions
Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don’t go over 90 seconds or it will make the MMF tough).
Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray) .
Add a small amount of PS at first to absorb moisture and avoid clumping – about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.
MMF can be temperamental so it’s good to get to know it at this point–what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn’t nearly as bad but you still want to find that happy medium.
When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.
Subscribe to:
Posts (Atom)