Posts Tagged ‘cake decorations’

Your Cake Revenue Will Rise When You Utilize Rolled Fondant Icing

Exquisite creations made with Rolled Fondant have become increasingly popular with the buyer and are highly profitable to the baker. Satin Ice products have gained loads of exposure on a number of cable and satellite TV food shows. As an increasing number of viewers tune in, the public curiosity in fondant increases. The finest cake shops, bakeries and patisseries use Rolled Fondant products to finish their works of edible art .

A basic formula to improve your profits would be to decrease your costs. Rolled fondant costs less than buttercream due to the cost of dairy. An additional formula to improve profit is to boost the purchase price of your product offering. Since fondant is in high demand, and also the price point has been set higher from the beginning, bakers are getting more money for fondant cakes. It is a double bonus for bakers.

Over the past decade, Fondant has become an intriguing substitute for American bakers and customers alike. The look of the fondant-covered cake is consummate along with the decorating capabilities are lacking limit. Today’s wedding cake patterns lean in the direction of simpleness and elegance. The beauty of rolled fondant gives it a type of “high-class” attractiveness.
Nonetheless, rolled fondant has historically had a lot of detracting qualities that inhibited its majority acceptance and widespread use. Many common complaints were not enough taste, too rubbery along with a texture which was dry and gritty. Cake decorators complained that rolled fondant did not set up well; their carefully crafted patterns on occasion cracked following drying.

The introduction of an American made Rolled Fondant in 2002 had a big effect on the cake industry. The American version of Rolled Fondant, Satin Ice has a creamy, sweet and mellow vanilla flavor (chocolate also available) with no aftertaste and definitely no chewiness. The fondant might be rolled paper-thin without tearing and styles will dry with no cracking or becoming fragile.

As the demand for fondant cakes continues to increase, it enables bakers to price more for their cakes. While fondant might be more labor-intensive for your cake designer, streamlining some parts of the design process can shorten some time spent.

For special day cakes or everyday cakes, some bakers and in-store bakeries have found a distinct segment selling boxed pre-iced fondant cakes which sometimes be personalized, and they’re receiving virtually double the purchase price of their regular cakes. To add to their product lines, bakeries are also offering cupcakes and cookies covered with fondant. For ideas, take a look at our website and discover new cake decorating tips. Rolled Fondant is available in many different pre-mixed colors. Bakers rave about this feature because it saves them the time and cost of tinting the fondant themselves. The Satin fondant colors can also be mixed together to form every hue in the rainbow, from deep shades to pastels. An interactive color guide is offered on our internet site.

For additional information please go to our online cake decorating supply warehouse. Your Wedding Cake Revenue will Explode when you use Rolled Fondant Icing!

Guidelines For Working With Rolled Fondant Edible Cake Icing Number 1 Of 2.

Rolled Fondant is a thick, creamy white sugar mass, comparable to a pie dough used in for decorating cakes. Rolled Fondant can be rolled and draped over a cake. Fondant originates from the word “fondre” which means to melt named so because it melts in your mouth when eaten. Fondant is fairly new to this nation and has been gaining in recognition over the last ten years or so. Rolled Fondant has been prominent in Europe, South Africa, Australia and New Zealand for decades. This influence is spreading here as availability of prepared Fondant grows. Rolled Fondant is sold to the baking and foodservice industry in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products can be stored in an airtight container designed for up to one year.

This is what the experts do to prepare their Rolled Fondant. After removing your Fondant from the bucket, divide the product into lesser pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will put a stop to the icing from sticking and allow for trouble-free removal of product once mixed. Mix on slow speed for 1-2 minutes, kneading the icing to a smooth even uniformity. Color or flavor may be added prior to blending.

Note: Similar to chewing gum, the gums in rolled fondant turn out to be more elastic and extendable once worked, this is why it is necessary to knead well ahead of rolling out.

The adding of extra gum will make the icing more extendable, and will also trigger the product to dry faster. Ready-made Gumpaste is available for this purpose and is perfect for the production of sugar flowers, ruffles, etc. Gum Paste flowers can also be made well in advance of use.

Seasonal climate temperature changes may require the icing to be softened or made a little stiffer. If you feel the need to stiffen the product, knead into the product a little powdered sugar. The addition of a couple drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no add-ons or product changes should be needed.

Any time your Rolled Fondant remains exposed to the air it will dry, therefore it is very important that product storage is sealed. I recommend storing it in its pail after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have high humidity which may trigger water condensation on top of the cake surface.

For more information visit your local oasis cake decorating supply store.

Commonly Asked Questions Regarding Edible Image Decorations, Answered Part 1.

It seems as though the same questions about Edible Images® are asked over and over yet again. First off, for those of you who have no idea of what an Edible Image® is, I will explain. An Edible Image is a product used in the bakery and ice cream cake industry. It is a starched based edible item that has a decoration on it, similar to a decal. The image is peeled off a backing strip and placed on the cake. The image melds into the icing therefore adding beauty to cake, while also saving the cake decorator time. There are hundreds of diverse picture designs available. The Edible Image® can be located at stores that sell candy making supplies. I have divided the Commonly Asked Questions list into 2 parts. Here is part one.

How should I store Edible Image® decorations?
Store Edible Image® decorations in the original bag in a cool, dry place. Always make sure that reclosable bags are completely sealed.
My Edible Image® decoration is brittle and cracking; what can I do?
Your image(s) might have been stored in conditions that are too dry, or the reclosable bag was not totally closed. Be certain to always reclose the original bag. Contact to low humidity may cause Edible Image® decorations to become too dry and brittle, thus cracking or breaking upon coming off from the backing sheet. If you experience difficulties due to low humidity, try the following:

If possible, move the image you are ready to use to a more humid environment. Keep the remaining images sealed in the original silver bag. A moveable humidifier can solve the problem of low humidity in a room. Place the bag containing the Edible Image® decoration(s) in a proof box, undo the bag and then reclose it.

Open the bag of Edible Image® decorations near a faucet of hot running water, allowing steam to enter the bag without getting any water into the bag, reclose the bag. Place the Edible Image® decoration you are ready to use in an airtight plastic container with a warm damp cloth. Make sure the damp cloth does not touch the image. Keep the remaining images sealed in the original silver bag.

My Edible Image® decoration is moist and difficult to remove from the backing sheet; what can I do?
Place the backing sheet on a table edge (with the image facing up) and reel the backing sheet over the pointed edge of the table. This procedure will help to pop the image off the backing page. If this doesn’t work, the humidity is very high.

Contact to high humidity might cause Edible Image® decorations to absorb moisture and stick to the backing sheet making them difficult to peel. If you experience difficulties due to high humidity, try the following:
If possible, move the image you are ready to use to a drier environment. Keep the remaining images sealed in the original silver bag. An air-conditioned room will usually be dry enough to condition the image so that it can be peeled.

A Dry Box may be used in areas of high humidity to help dry Edible Image® decorations so that they can be easily peeled from the backing paper. The Dry Box is a large plastic airtight container with little food-grade desiccant packets placed inside to decrease the humidity of the air inside the container. Place the Edible Image® decoration in a freezer for a 30 to 90 seconds, after which the image will typically peel with no trouble from the backing sheet.

If you have an interest in finding Edible Image Cake Decorating Supplies or Cake Decorating supplies visit our website to obtain our help|assistance!

The Best Type Of Icing To Utilize While Decorating A Cake.

It’s all really a matter of taste but what I’m uneasy about is the general public’s enthusiasm to accept inadequate quality cake icing. First off let me explain the various types of cake icing.

Authentic buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn’t leave butter or cream out in the open. The rule of thumb is less than two hours maximum in a non-refrigerated area. Buttercream icing can be made or bought premade. Here are the pros: It tastes great, it can hold vivid colors that couldn’t be achieved with a non-dairy whipped topping, and you can make better use of it while cake decorating. The con is that it has to be refrigerated, and it tends to harden up faster than you can ice your cake, so practice matters here.

Non-Dairy whipped topping and real whipping cream. These two icings are perhaps the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will mainly use this type of icing. Whipped cream alone is not a good idea because it is pricey and will not hold the icing color readily. In order to get the flavor of real whipping cream and also have stability, the bakers of today will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be used alone. It can be purchased as a solid liquid that needs to be thawed and whipped. It is also available frozen pre-whipped but still needs to be thawed before to use.

Piping Gel is a great product that is used to draw onto the icing. It comes in all colors and has the consistency of a thinned out jelly. It can be found at all cake decorating supply stores. Numerous bakers and ice cream makers will use piping gel to draw a design or write an message. I’ve seen a few ice cream makers use soft serve vanilla as an icing on their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.

The last type of icing that can be used on cakes is becoming very popular. I attribute this fame to the various baking shows on TV and magazine articles about Rolled Fondant. The look is gorgeous, but the taste is not accepted in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also describe it as a clay like substance. It is not good to use Rolled Fondant on ice cream cakes. My advice is to lightly coat your cake with buttercream initially and then set the Rolled Fondant onto that. This way the taste will be suitable.

For more information on various cake icings or cake decorating supplies please e-mail us.

Available Cake Decorating Supplies: Where To Buy?

It is not occasional for people to get ripped off on a daily basis when they purchase cake decorating supplies and I really expect you are not one of them! Let’s take a look at the alternatives; basically these are just the Internet or the High Street stores.

It is perhaps no surprise to know that whether you buy from a High Street store or on the Internet, that there is a wide variety of prices for exactly the same thing. The one benefit that the High Street stores have of course is that there are no shipping costs to pay! However, please do consider how much it costs you in fuel and parking costs to get to that shop! Frequently it is even more and you actually have to leave the home which is time consuming!

The Internet is specifically helpful even if it’s just to check out what’s obtainable and what you should expect to pay. If you go searching in the shops, how long will it take to find what you want and will it be in stock anyway? How often have you gone shopping without phoning first to check stock levels? A lot of people are guilty of that one!!

There are other problems connected with going to the shops of course such as the weather (will you get drenched or not)? Do you have to take children with you, if so how much extra is that going to cost you in treats!? How long does it take to get to the stores? Fine if it’s just down the road, but often specialist shops may not be that close. Although most of the cake decorating supplies you are liable to purchase may not be large, if you get a lot, have you considered how you will carry them back home? Not that bad if you go by car, but public transport – a nightmare! Get the post-man involved, much easier and it keeps someone in work as well!

Generally, surf the web, find what you want and then do a price check at other online stores. It is unlikely that a particular store will be the cheapest for everything, so you will need to work that one out for yourself. A suggestion is that when you are looking where you can buy your cake decorating supplies, just go for the store that had the fastest delivery and that ‘felt’ right – very scientific, but do trust your instinct and have fun unwrapping your goodies!

You see, anyone can bake a cake, but to decorate it is the forte of the select few. But don’t worry – you too can discover the wonders of cake decorating easily. The best place to get started is online. There are thousands sites of free information online about cake decorating.

If you have an interest in finding cake decorating supply and candy making visit our website to receive our help!

Making Candy Applying The Candy Molds

Candy molds are candy making supplies and are typically made out of clear plastic or rubber, and in some cases they are made out of metal. The material used to make a candy mold depends on the sort of candy they are meant to be used for. They also come in an huge variety of shapes and sizes.

Here are just a several of the shapes that candy molds come in:

-Thanksgiving: Horn of Plenty, Corn Cob, Turkey, Pilgrims, Pumpkin

-Graduation: Girl Grad, Boy Grad, Cap and Diploma, Congratulations Lollipop

-Halloween: Jack-o-lantern, Frankenstein, Ghost, Moon, Spider, Skeleton, Black Cat, Witch

-Anniversary Candy Molds: Congratulations Bar, Congratulations Lollipop

-Christmas: Christmas Tree, Santa, Poinsettia, Snowman, Toy Soldier, Reindeer, Star

-St. Patrick’s Day: Four Leaf Clover, Leprechaun, Shamrock, Irish Hat

-New Baby: Rattle, Baby Feet, It’s a Girl, It’s a Boy, Baby Bottle, Diapers, Stork

And we are just barely scratching the surface when it comes to the number of different shapes and designs that candy molds are accessible in. Plus, with the different colors of ingredients that can be utilized to make molded candies there is no limit to the ways your candy can be designed and personalized.

You can also use candy molds for making many other specialties other than just making candy. Candy molds are great for making ice cubes or sugar cubes for a special event. They are great for making cream cheese treats, rice crispie treats, holiday mints or jello jigglers for special events. Some people even use candy molds to make decorations out of plaster. As you can see the only bound is your imagination when it comes to using candy molds.

Different candy molds are designed for different uses and they are made from different materials depending on that use. The materials used are customarily plastic, rubber or metal. Many candy molds are created to make molded chocolates so they don’t have to be very heat resistant; while others are designed for making hard candy and suckers, so they are made of material that can withstand high heat so that the hot candy can be poured right into the mold.

Now, let’s say you want to create candy for a wedding or to celebrate your child’s sports team. By using different colored dipping chocolate or other different candy making ingredients you can come up with candies personalized to the color schemes of the wedding or the sporting teams’ uniforms.

Other good uses for the molds that tolerate heat is utilizing them to make cookies or little cakes or even for making your own decorative soaps. The list goes on and on as to the ways in which candy molds can be applied to make treats and decoration to personalize a special event.

Here are just a few more ideas for using candy molds: Gum Paste, Cement, Modeling Clays, Candles, Fondant, Sidewalk Chalk, Cinnamon, Play dough, etc. When it comes to working with candy molds you can let your imagination wander.

If you have an interest in finding cake decorating supply and candy making visit our website to receive our help!