Posts Tagged ‘edible image’

Some Interesting Ways To Make Sports Cakes For This New Sporting Season

People love sports. Use this love of sports as part of your designs to create desserts that are perfect for just about any big day or event. Offer sports designs that correspond to the season, or during slower months, create excitement and market sales by highlighting a sports activities theme. Cupcakes, cakes and cookies may be decorated to draw awareness to the creativity in the decorating department and to gain sales. Cake Decorating Supply stores offer a sizable collection of plastic and edible decorations to further enhance your creations. Listed here are some ideas which will assist you to to get extra sales.

Ball cake options
A rounded cake is perfect for sports fans, and it may be personalized into almost any sort of ball by simply changing the icing color and details. Sculpt the ball cake using 5-in. rounds, even though any size will work depending on the number of servings of cake are needed for your event. Sandwich two layers of cake together with icing. Trim the edge of the top layer, and place the trimmings on the top middle of your cake, securing them with icing. Use a quick icer to apply icing on the cake, and smooth it. An acetate cake band works nicely to get an excellent finish. Now you can create any style of round ball for which you want.

For the golf ball, leave the cake white, and use the back of the spoon to create the dimples. Then, use tip No. 233 to pipe green grass across the base of your cake, and add real golf tees for effect. If you wish to make a baseball, again leave the cake white. Add the stitching using writing tip No. 4 and black gel. Pipe green grass at the bottom using tip No. 233. Then, place plastic bats and gloves along the grass to complete the design. Create a tennis ball by airbrushing the base-iced cake lime green. Drag a tiny spatula across the outer edges of the cake to scrape away some of the icing, leaving white seams. For a basketball, airbrush the base-iced cake orange. Pipe black lines using black gel and tip No. 4.

A variety of other sports could be represented on your decorated cakes which will appeal to your customers. Have samples of the designs on display or provide a book of photos. Change and/or add to the designs regularly to hold customers interested and returning for the new designs. Many bakers will make up fake cakes and display them in the window. You may ice the cake with royal icing, and put an edible decoration on the top, for example an Print Ons.

Now we have access to plenty of cake decorating ideas and designs. Rolled Fondant just isn’t being used for just wedding cakes anymore. Fondant is getting used on everyday cakes as well. For more information on sports cakes please visit our cake decorating supplies website.

A Basic Handbook For Cooking And Baking: Professional Bench Equipment: Section #1

Pastry Bags: Do I actually have to explain what a pastry bag is used for? Ok, so I won’t, but here are the variety of kinds. Pastry bags come in all kinds of materials and sizes. Lightweight, double coated polyurethane bags feature a reinforced bottom, stitched border and a hanging ring, while the heavier duty “European Pastry bags” feature a welded seam, reinforced tip and hanger that will stay flexible after long usage. These bags are more expensive, but they are resistant to boiling and right for all mixtures. Another type of pre-made pastry bag is the disposable non-slip variety. Disposable clear plastic decorating bags are popular for fast and easy decorating. These bags are moisture resistant and make color identification easy as well as providing a suitable storage for icing. Parchment paper is inexpensive and disposable. Parchment should be bought in triangles so that you do not have to cut it by yourself. Merely roll into cones for use. A innovative and useful product is a Pastry Bag Stand which allows you to easily store your pastry bags while filling them or storage of them when not in use. They are for use with bags up to 21″ in length. The stand is a specialty item and cannot be found in most kitchen stores, you’ll have better luck sourcing this item at cake decorating supply stores that vend all kinds of hard to find supplies to decorate a cake.

Spatulas: In our industry most spatulas are used to ice cakes with. Although the term spatula can be used for many flat edged kitchen utensils, for our purposes the baker’s spatula will be blades that are made from high quality stainless steel while the handles are polypropylene. Due to safety concerns, the usage of spatulas with wood handles is decreasing. The polypropylene handles stop saturation of grease, bacteria, and moisture. A baker will normally use two kinds of spatulas to ice cakes, one being the straight blade spatula and the other is an angled or offset blade spatula. Sizes for spatulas range from 4″ in length to 12″ long and the width will differ between ¾” to 1 ¾”. Additional Spatulas: The other spatula that a baker might use is a turner, comparable to a spatula that would turn over hamburgers.

Knives: You’ll find many of the same knives in a bakery as you would see in a commercial kitchen. The bread knife has jagged edges and the blade length would be between eight and twelve inches long, which is opposed to a cake knife which is longer. The blade on a cake knife is approximately seventeen inches in length. A good number bench knives are made from a high-quality, stain-free carbon steel, molded in a polypropylene plastic handle. These knives are resistant to moisture, bacteria, fats, and grease. In the next piece of writing I’ll talk about Vienna, Paring, and Cook knives.

For more information on knives and additional cake decorating supplies feel free to get in touch with us and we will be pleased to help.

Cake Decorating Tubes Are The Essential Accessories Utilized For Cake Decorating.

Although you will discover over 100 tubes in use today, all realistic needs can be met with the use of some of the most utilized. Cake Decorating tubes are amongst the tools fundamental to Cake Decorating.
Most borders and flowers, no matter how complex or complicated it looks, may be created using these easy tubes. With this at heart, it may be seen that decorating skill comes from cautious pressure manipulation-the squeezing and relaxing of force on the pastry bag. With smooth, synchronized movements of the flower nail and also the bag, almost any flower may be made. Any edible type of material might be used for cake decorations so long as it flows through the bag and also the tube but will hold its shape. In planning the various materials for decorating, keep in mind the consistency of the icings. If the substance goes through the tube and loses its form, then it is simply too thin. If too much pressure is essential to push it through the tube, then your material must be thinned down slightly.

Uses of Tubes in Cake Decorating

Numeral 3 Tube: This round open tube is used for writing on the cake top, string work, and many sorts of figure piping, for example the Swan, Bird and Stork. Also use this tube for making stems on cake tops or when any type of small fine work is required.

Number 4 Tube: This round open tube is used for figure piping of bigger objects such as a Clown, Witch, Baby Booties and many sorts of scrolls where a slightly larger opening is required. Many varieties of border work may also be made via this tube.

Number 16 Tube: This larger round open tube is used in many different variations of border work and for heavier varieties of scroll work that go on the side of your cake as well as in some cases for a heavy string work. Easy flowers could be made with this tube. This is a good tube to practice with.

Number 30 Tube: This star tube is needed for any Shell Border, Rope Border, Small Rosettes, and a variety of very simple constructed flowers. With the proper pressure control, using a simple squeeze and a end, it is possible to generate many dainty flowers.

Numeral 199 Tube: This tube is much like your No. 30 star tube except that the opening is slightly larger and has many small cuts along at the tip of the opening. This tube is used on a number of larger type borders and also a number of small flowers can be made simply by using this tube.

Number 67 Tube: This is a leaf tube. The dimensions of the leaf depends on the amount of pressure that is applied in squeezing the oasis pastry bag. By moving the tube all along as you squeeze, an extended leaf can be formed. This tube also may be used for variations in border styles.

Number 103 Tube: This tube is needed for many different types of smaller flowers, for instance the small rose bud, apple blossom, daisy or dahlia. Whenever working on small objects like petits fours or cupcakes, a tiny tube for example this will be essential in making a number of flowers. May be used for various types of border work.

Numeral 104 Tube: This rose tube is essential and versatile. As many as 20 distinctive flowers are created with this straightforward tube. The Sweetpea, Half Rose, Carnation, Pansy are a few of the countless flowers that are made using this tube. Many border variations are created using this tube,

Numeral 124 Tube: This large rose tube is similar to the smaller No. 104 tube and is used to make larger flowers. A number of large borders will also be made using this tube.

Have a good with these tips. For the next article, issue number 3, we will be discussing the uses of the various flower nails. For more information please visit our large oasis edible image and rolled fondant online Cake Decorating store. We will be glad to assist you.

Low Carb Ice-Cream, Will This Be The Newest Development?

Throughout the usual panel discussions at diverse ice-cream trade shows, the same inquiries generally develop: “What’s hot this year?” “What’s the latest flavor?”
“What’s in and what’s out?” and so on. There are many ice-cream store operators that are seeking the next big flavor, remember when cookie dough came out?

One thing that has been getting bigger and bigger, is ice-cream cake decorating. The same designs that Cake Makers have been putting on cakes, they are now putting them on ice-cream cakes. They have been using all kinds of different food color shades, and styles to jazz up the design of the cake. We’ve seen ice-cream stores purchasing the photo cake machines, so they can put individual photos on the cake. Ice-cream operators have had a tough time sourcing out the specialty cake decorating items because their distributors usually do not carry such things. The best way to go is to buy these cake decorations at stores that handle such goods.

Getting back to what is in the cake: What is happening is that the manufacturers are taking old staples from the industry and jazzing them up with new candy, nut pieces, toppings, etc. What’s old will now be what’s new. Taking the caramel and make it creamier, or how about taking the chocolate and making it chocolaty. My suggestion, it to take chances and possibilities, who knows maybe you’ll discover that new “cookie dough” variety.

Old favorite dessert products have now develop into new ice-cream flavors. Varieties for example, Yellow Cake, Marble Cake, Apple Pie, and Pecan Pie, have already been developed and on the market. If your store is found in an ethnic area, try items that might be popular in the neighborhood, something like Mango, Dulce De Leche, tropical flavors. You will discover endless combinations, be adventurous.

There are some low carb ice creams which could not really called “low carb ice cream” because of their cream contents. The ice-cream companies are actually working hard to provide the ice cream customers with frozen desserts that are fitted with reduced sugar contents, which eventually reduce the products’ calorie and carbohydrate contents. Besides the low carb ice-creams you also needs to be offering a low fat ice cream or frozen yogurt for the health conscience.

The last piece of the puzzle is advertising. The new varieties that you’ve spent hours and hours developing must be promoted to your shoppers. It doesn’t need to cost tons of money. The best and easiest place to start out is to offer samples to your existing clients. Then run a sales promotion and link it to the new flavor. Spend a little of your day, reflecting on what has worked prior to now and what hasn’t.

For added information on ice cream cakes or Edible Images please visit our Oasis online store. We’ll be happy to assist you in your ice cream or cake decorating endeavors. So for now, happy baking!

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!