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Hints, Tips and Tools (3 Viewers)

Baking tips, helpful hints, how to guides, decorating, tools & their uses...
When making whipped cream, be sure to make all the ingredients and utensils as COLD as possible, as this assists fabulously with the whipping process! By that, I mean place the beaters from your electric whisk and the glass bowl into the fridge about 20-30 minutes before use. Note: The cream will expand/double in size when whipped thoroughly, so ensure that the bowl you are using is big enough to accommodate the volume of cream. Icing sugar may also be added to the cream for a little extra sweetness and to help stabilise it. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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 painted goods. How to make the paint? Do it in stages; add small amounts of each substance if you can; if it's too thick, add alcohol; if too thin, add more lustre. Keep combining it until you reach the required consistency. Tips and Advice when...
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. Use quality ingredients to get the best output. (I found Candy Melts and Colour Mill Dyes gave me fabulous results!) Cakesicles Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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 who have a pretty good idea of what to do too. In short, I start the book from turning the oven on (which is an essential tip in itself) and include things that have helped me along the way. There are pictures next to each tip so if you're flicking...
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. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
Yep, we've all done it, yes you know that fight with the cling film 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 cling film, and all you'll need is your freezer! You see, by storing the film in the freezer, the coldness alters the molecular structure of the wrap by removing the static and 'stickiness', therefore, making it much easier to unravel and cover your dishes. Now don't worry, this is only temporary, and once the film/wrap has acclimatised, it will then revert to its...
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 shapes etc. The designs are endless. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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 the cake by piping over it. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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. Sugars Always use caster sugar when making meringue or a mixture of caster and icing sugar as granulated sugar doesn't work well at low temperatures and may causing weeping. Light/Dense For a very light meringue, add the sugars after you have...
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. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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 it until your cake is well underway. Recipe – For special occasions, always use a tried and tested recipe that you know works or do a pre-run of a new recipe before the big event. There is nothing worse than putting your heart and soul into baking...
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 shorter time. Cheap Tins - These are not as robust as quality pans and tend to warp in the oven, causing baking issues. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
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 Mark 3 320F If using Kilner Jars, then please read the Warning below. Do not place rubber seals from Kilner jars into the oven as they can melt or crack. Please remove the seal from the jars and boil them in a pan of water for approximately three to...
Cracked it? I’m one of those people who does break my eggs on the side of a bowl causing an indent and then separating it. However, there is a better way to ‘crack it’so to speak. One of the best ways to crack an egg is to hit it against a flat surface and then separate it. Apparently, by hitting the egg against a flat surface, it reduces the number of shards that could potentially enter the egg when it splits. Thus giving you a better cracking experience and less mess with the shards. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
How to make shiny edible flowers without the use of lustre spray or confectioners glaze. Edible flowers look beautiful when they are made, however, if you wish to add a sheen finish to them then you could try one of the following tips. You can either lightly steam the flowers by wafting them back and forth through the steam of your kettle when it boils. (Please do not hold them directly over the steam otherwise, they will melt, and you will burn your hand). Or, for those of you who are the ultimate professionals, indulge in a handheld steamer. The steam reacts with the icing/fondant causing the sugars to rise to the top, giving you a beautiful shiny finish. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and...
When a recipe requires you to use cold butter, then try these handy tips. Tip 1. Take the butter straight from the fridge and grate it using a cheese grater. Not only will it remain ice cold, but it will be much easier to work with and create your desired results. This is grate (see what I did there 🤣) when making biscuits or pastry. Tip 2. Another tip if you want very thin layers of cold butter. Run a potato peeler down the block of butter, as this will give you the butter in very thin strips. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
Choc chips are beautiful pieces of chocolatey goodness that are added to muffins and cakes to deliver a little hint of luxury to your taste buds. So instead of mixing them into your cakes, how about adding them to your buttercream. By adding them to the buttercream filling, you will add extra crunch and texture to your cake and create a little surprise for those who are not expecting them. Strawberry Milkshake Buttercream Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials

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