I've put together some hints and tips on making paint with Gold Lustre, and some do's, don'ts and possible outcomes when making edible paint.
What alcoholic products can I use to make edible paint?
You can make edible paint using Vodka, Rejuvenator Spirit or Vanilla/Lemon Extract, as they are all alcohol-based.
The lemon extract also contains oils that mix well with the dust, helping it flow/paint better.
Please note that the Vanilla or Lemon Extract may leave a residual taste on your...
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Hints, Tips and Tools (4 Viewers)
Baking tips, helpful hints, how to guides, decorating, tools & their uses...
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If you haven't made Cakesicles before and are thinking of having a go at them, then here are a few handy tips to help you out.
Cakesicles Tips
Wipe your moulds out beforehand with vodka/alcohol; this will remove any residue or watermarks that are in your lolly moulds and may even make them a little shinier.
Ensure you cover all the surface of the mould, especially near the lolly stick, and make sure the layer is thick enough so that it doesn't break.
Less is more, so don't overfill them...
I'm so excited to announce that my new book 99 Baking and Decorating Tips by Angie Fairbrother is now available on Amazon in both Kindle and Paperback format. (Cue happy dance!)
I've wanted to write a book for a long time and created this one to help and assist those of you who need a little go-to guide once in a while.
It's great for kids who are interested in baking, it's helpful to those of you that have an idea of what you're doing, and there is even stuff in there to help those...
Confectioners glaze is an edible varnish that can be painted onto sugar flowers, models and decorations to give them a shiny, high gloss finish.
Although the glaze appears brown in colour, it does actually dry clear.
How to use:
To get the best results always apply using a paintbrush and ensure that you have a protective cover on your work surface for any spillage. If you do use paintbrushes either use very cheap disposable ones or if not then please see the following tip:
How to...
How do you get rid of the big chunks of butter and flour in your scone mix?
An easy way to remove the big chunks of butter and flour that have clumped together in your scone mix is to shake the bowl. The larger pieces rise to the top when you shake it making it easier for you to find. Once they appear, rub them into between your thumb and fingertips to turn them back into smaller breadcrumb pieces.
A hard bristle brush can be picked up from any store relatively cheaply, once washed and dried properly it can be used to make texture on your icing fondant.
For example:
1. Indent green icing fondant to make grass strokes.
2. Dig into a light brown icing fondant to create sand grains.
3. Or press into any colour of your choosing to add a small pattern.
Yep, we've all done it, yes you know that fight with the clingfilm when you can't find the edge of it, or it's ravelled itself around the tube, and you spend ages picking at it or in the end, you get a sheet of it, and you have to waft it about, so it doesn't wrinkle!
Well my lovelies, have no fear, as there is now a straightforward yet effective way of storing your clingfilm and all you'll need is your freezer!
You see, by storing the film in the freezer, the coldness alters the...
If you don't have a cake template for the shape you need, then here's a tip on how to make your own.
All you need to do is draw or trace the shape onto a clean piece of cardboard and then cut it out with a pair of scissors. Once you have the correct sized shape, place the template on your cake and cut around it carefully with a knife. If you don't have pieces of card, you could always use baking paper or drawing paper as an alternative.
You can make triangles, waves, hearts, animal...
Most people will have a roll of kitchen towel in their kitchen, so you'll be pleased to know that not only will it wipe up your messes it can also come in handy for a quick decorating idea too.
If you have a buttercream cake and would like a quick pattern design etched into it, then lightly press the kitchen roll into the cake when set. The design from the kitchen towel will transfer onto the buttercream, giving you an instant pattern.
If you wish you can leave it like that or enhance...
If you are using nuts in your recipe, then cast your eyes over these quick tips.
Chopped Nuts - The best way to chop nuts and give them a good texture is to cut them by hand with a large knife.
Flavour - Slowly pulsing them intermittently in the food processor releases the flavour.
Nut Paste - By placing your nuts on high speed in a food processor it releases the oils and creates a nut paste.
If you have ever had a problem with meringue, whether it be cracking, dense, or weeping. Here are a few tips that will help you perfect your pavlova and make a magnificent meringue.
Chewy Meringue
If you would like your meringue to be a little chewy, then try folding in a teaspoon of cornflour and a dash of white vinegar into your mixture before baking.
Egg Whites
Use egg whites at room temperature and mix them using a hand whisk or kitchen aid until the whites are thick and glossy...
If you want to keep the moisture in cinnamon rolls, then try the following.
Immediately after you have removed the rolls from the oven and transferred them to the counter, place a tea towel directly over the top of the tray or pan containing the rolls. The heat trapped will turn to steam, causing additional moisture to be re-absorbed into the rolls, thus making them fresher for longer.
I have put together a quick overview of some of the easiest and most straightforward tips that are worth checking out before your next bake. Here are five top tips to help you achieve Cake Baking Success!
Oven – I say this time and time again, and I’ll say it again always, always, always (do you get my point 😊 ) pre-heat the oven and bring it to the optimum temperature before putting your cake batter anywhere near it. Once the cake is in the oven, step away and do not be tempted to open...
Here are a few tin tips to help with your baking.
Using the correct sized tin in both width and depth is paramount when baking as this will affect your baking times, therefore, please ensure you read the recipe and use the required size.
Remember:
Deep Tins - Due to the depth of the cake batter these should be baked on a lower temperature for a longer period.
Shallower Tins - As these are shallower and generally thinner they bake much quicker, therefore, bake on a higher heat for a...
If you run out of Apricot Jam when covering your fruit cakes or you've forgotten to add one on to the shopping order then be advised that you can use an alternative!
Regular jams can be used to cover the cake; however, due to their deep colouring, they can sometimes show through on white icing/fondant, therefore to prevent this from happening look to use marmalade instead.
You can use the marmalade as is (if it is strand free) and the flavour actually mirrors that of the fruit contained...
If you've been eyeing up that lemon meringue pie recipe and you want to get the best meringue possible then have a read of this before you try it! For those of you that have had meringue or egg white mishaps then these tips are for you.
Here's how to get the very best from your egg whites.
Egg whites (also known as glair(e) or albumen) whisked or whipped at room temperature foam easily giving you a much better result when beaten.
If grease from a bowl or yolk from an egg has entered...
When we are baking, we're sometimes unsure as to whether there is too much in the batter or too little, so in order for you to save some time in the kitchen, here is a tip to help you with your flavours.
Method:
1 Prepare your batter and add the amount of flavouring you require.
2 Stir into your batter.
3 Take a teaspoon and scoop out some of the batter and place it into a baking/cupcake case.
4 You only require a small amount, like so.
5 Place the case into the microwave.
6...
If you are going to try your hand at making your own preserves, then it's essential to know that you will need to sterilise the jars you intend to use first. This prevents anything spoiling the jam and eradicates any bacteria or bugs that are lurking in there that you cannot see. I have put together this mini tutorial and some tips to help you with this process.
Preheat your oven to one of the following temperatures: -
Conventional Oven - 180°C
Fan Assisted Oven - 160°C - 170°C
Gas...