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How to create Skin Colours for Edible Models

In order to re create a light flesh skin colour for your edible models you will need to use Paprika Flesh Colour concentrated dye. Add a little of the dye to your white icing and build up the skin colour you require, you can make everything from a pale complexion to a you’ve been Orange Tango’d complexion …

Hints Tips and Tools

Cake Tin release Tip

In order to free your cake from the tin much easier then do this handy tip when your bakes come out of the oven. Place your wire rack on the side. Wet a tea towel by placing it under the cold tap and then wring it out. Put the damp tea towel on top of …

Hints Tips and Tools

How to soften dry sugarpaste, icing or fondant?

If you find that your icing, fondant, or sugarpaste is hard or dry then simply add some Trex or some other alternative vegetable fat to it, although a rule of thumb with this is less is definitely more! Make sure you use it in stages and slowly otherwise you run the risk of adding too …

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Creaming Method and Curdling

If when adding your eggs to your cake batter you are noticing the batter is curdling, splitting or separating as it’s also known don’t panic, this is normal and may be caused by a few simple factors. Different temperatures of your ingredients may be the cause they’re not binding together and doing the science part …

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What is the melting method?

The melting method is weighed out ingredients such as fats and sugars that are melted together in a saucepan (hence the name melting method), once melted or dissolved they are then mixed together with dry ingredients such as flours or oats etc to make your required cake or bake. Recipes such as Ginger Cake or …

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How to make egg whites foam.

To ensure that your egg whites foam please do the following:- 1. Use a clean bowl. 2. Use eggs at room temperature. 3. Ensure that NO amount of yolk is in your egg whites, if there is the slightest bit of yolk your eggs will not foam. 4. Use an electric whisk on full speed, …

Hints Tips and Tools

Tips on using chocolate in silicone moulds.

Here are some tips to help you when using chocolate in moulds. Always rest the mould on a tray before you fill it! If you don’t the mould with bow under the weight of the chocolate and leak all over making a mess. By using the tray you are creating a support system which allows …

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Releasing icing fondant from moulds. Cornflour vs Icing Sugar

When using moulds with icing fondant it is best to lightly dust them with cornflour rather than icing/confectioners sugar. This is because cornflour sits on the top of the mould and ensures the icing does not stick allowing it to release easier. Icing sugar or confectioners sugar is known to absorb into icing and can …

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What is a skewer?

A skewer is a metal, plastic or wooden stick that is used for a variety of things when baking or cooking. A metal skewer is pointed at one end and has a handle or a rounded off end at the other which enables you to hold it. These are inserted into a baking cake to …

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How to create Skin Colours for Edible Models

Cake Tin release Tip

How to soften dry sugarpaste, icing or fondant?

Creaming Method and Curdling

What is the melting method?

How to make egg whites foam.

Tips on using chocolate in silicone moulds.

Releasing icing fondant from moulds. Cornflour vs Icing Sugar

What is a skewer?

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