Everything Matters
Cake flower creation is really fun. The simplest little bud, provides you with a real feeling of achievement. The more you rehearse the better degree of perfection you will obtain. Each time you are making a fresh flower attempt for a little more perfection than the preceding. By doing this you’ll soon grasp the art of cake flower making.
This information will give you the basic steps that are the basis for all flowers. These flowers are probably the most practical to use. They can be made in a minimum of time using production line methods and with the least number of tubes, nails, etc. As you move forward from one flower to another you will see that these methods make each step as effortless as possible. Before you know it you will be creation Rolled Fondant flowers.
Opening Steps in Cake Flower Creation:
The first cake flowers which are described are simple to make. For the initial few cake flowers you may have difficulty in controlling the pressure and as well turning the flower nail with the left hand. Don’t forget – the nail is turned in the counter-clockwise direction. As you move forward with your flower making, it will be essential to turn the nail and squeeze out the petal in a coordinated movement. You may have a tendency to use pressure on your pastry bag and then turn your nail. You consequently should practice holding the nail inside your left hand and slowly turning it around and around in a simple uninterrupted movement.
For the first cake flowers you will need the No. 30 star tube. This cake decorating tube may be ordered at stores which have cake decorating designs. To put these flowers precisely on the cake you could use any style of icing you wish. If these flowers are to be prepared up in advance, a royal icing can be used in order that the flowers will dry and can be put on the cakes later. Practice these cake flowers with a sheet of waxed paper that has been fastened down using a small amount of icing on a cookie pan. Holding the tube at right angles to the pan, touch the waxed paper and squeeze lightly; relax force completely and lift up. Make a complete row along the pan using the same process. It is simply squeeze, relax and lift away to form a tiny flower. Using the No. 30 tube and likewise the identical position, touch the waxed paper, apply force, and carry on applying pressure until the flower gets bigger. Discontinue pressure and lift away. Using this same tube a slightly larger flower is created.
The Rosette Flower can be a simple one to make. While still working on the waxed paper and holding the tube at right angles to the pan, start using light pressure and, turning in a counter-clockwise movement, continue pressure and turn until you come back towards the starting point. Relax pressure at this time, stop squeezing and resume turning in the identical direction. The icing will break off neatly and the rosette shall be formed.
Have a good time creation these three kinds of flowers. In future articles we are going to discuss additional procedures. For additional information please visit our oasis cake decorating supply online store.
Tags: cake decorating supplies, cake decorating supply, edible image, Gum Paste, rolled fondant
Posted in Baking · March 10th, 2010 · Comments (0)
Lucks Edible Image® Designer Prints™ help you make high-end cake designs with minimal work and maximum results. Easy-to-use Designer Prints™ come in edible strips which are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are preprinted with edible food colors that preserve color clarity and resist color bleeding, even on high humidity applications. The patterns on the strips match up from one strip to the next, so a decorator can make use of the prints on equally small and large size cakes.
Designer Prints™ cut with ease and look fabulous on buttercream, fondant, chocolate and fudge. New Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be utilized to cover any size or shape cake. General Suggestions for best results.
o Designed for best results, use buttercream or Satin Ice icing.
o Utilize a razor type knife to tidy the white edges from the long ends of every designer strip before applying the Designer Prints™ on the cake.
o Return all images in the zipper bag from the moment they are no longer needed.
o Apply your Designer Prints™ sooner than your buttercream icing has formed a crust.
o If your buttercream has formed a crust, use a small mist of plain water to dampen the icing therefore the Designer Prints™ will adhere on the cake.
o Trim the last strip while it is still attached to your backing strip and avoid excess.
o Use a razor type knife to trim the last strip from the underside-up after applying it to the cake.
o When building seperated cakes, assemble cakes totally before beginning to apply the decorations.
o To apply Designer Prints™ to fondant, dampen fondant with a brush and plain water simply where the Designer Prints™ shall be applied.
Lucks Designer Prints™ decorations permit you to easily add design to gum paste or fondant bows. It’s a good idea to perform your bow making technique with plain gum paste or fondant until you have that part perfected. You can always reroll your mistakes if you haven’t added colors or Designer Prints™ sheets yet.
1.Prepare your Designer Prints™ sheets in advance by trimming away the white edges all the way around the strip while it is still over the backing sheet. For best results use a Ribbon Insertion Tool· Return your Designer Prints™ sheets to their metalized pouch, and reclose until you are ready to use.
2. Arrange the fondant or perhaps a fondant/gum paste mix.
3. Roll out fondant as thin as it is possible to work with.
4. Apply the Designer Prints™. If fondant or fondant/gum paste mix continues to be tacky, you can apply Designer Prints™ decorations without any additional moisture. If it isn’t tacky, use a brush and apply a very thin swipe of plain water on the fondant or fondant/gum paste mix where you’ll be placing the Designer Prints™ sheets. Make sure there are no puddles of water. You can even use your airbrush with plain water to moisten the surface.Lay the Designer Prints™ sheets on the fondant or fondant/gum paste mix, face up. Press (don’t rub) to make sure the Designer Prints™ sheets have adhered.
5. Trim away excess.
6. Trim the Designer Prints™ sheets into one inch strips the long way on the strip.
7. Make loops with each strip. You’ll see how long to cut your strips by how big the bow you are making will be. Trim loops at the ends to a point. Shape the loops set on their sides to dry overnight.
8. Leave some of the strips for your tails of the bow.
9. After pieces are dry you will assemble your bow with royal icing and let dry off the cake, or you may assemble your bow with royal icing then let dry on a piece of parchment overnight.
For additional help please visit our website, and we’ll be happy to discuss our cake decorating supplies.
Tags: cake decorating supplies, cake decorating supply, edible image, Gum Paste, rolled fondant
Posted in Baking · March 9th, 2010 · Comments (0)