Making the world a little sweeter one pastry tip at at time.
There are a million variations on making cake sequins, namely from cutting out and painting scraps of fondant or gum paste, or painting commercially made sprinkle sequins. But these all look the same, namely like metallic colored sugar paste circles. I sew, and the last …
Here’s a step by step video on creating a solid multi-colored chocolate lace wrap with a floral design. Julia M. Usher created this video, and in it uses untempered couverture chocolate. The video is below. But first, here are some handy tips if you are …
Thomas Schnetzler of Lindt tempers chocolate via the tabling method. The basic process is as follows. Heat the dark chocolate until it melts and reaches 48 degrees C. Cool down to 28 degrees C (by tabling method, below). Then heat it back up to 31 …
Here’s a great tutorial on creating a simple fondant character face from Zoe and Zoe’s Fancy Cakes. Not only is the instruction clear and the face super cute, but her voice is perfect. I could literally listen to her all day long, I love her …
Chocolate feathers! Great video tutorial on making white chocolate feathers. This video comes by way of ‘How to Cook That’ by Ann Reardon. Decorate cakes or dessert platters with the finished feathers. Steps to Make the Chocolate Feathers Lay a silicone sheet on your work …
A little pastry fun here: how to make a decorative cupcake topper: a hot dog and drink! While today is National Hot Dog Day here in the U.S., these cupcakes are perfect for any day for a summertime sweet treat. 馃檪 Video is from Pink …
Another great video from Albarock: Technique du cornet au chocolate – cornet techniques with chocolate. His recipe for the chocolate: for the amount of chocolate in weight, add in 10% of that in oil (example – 100g of chocolate, add in 10g of oil). Melt …
Short video on how to glaze marzipan. The recipe from the ExpertVillage video is below. Marzipan Glaze Recipe 2 tablespoons corn syrup 1/4 cup water Bring to a boil. Pour into a dish. Dip or brush the pieces with the glaze. Enjoy!
Here is a helpful video – simply how to make isomalt jewels. Begin with heating isomalt dry, without any water. If you’ve been tempted to try it and haven’t done it yet, this video does a great job taking you through the basics. It is …
Through all the cakes I’ve done, just about every disaster has occurred and everything that could have happened has happened. Luckily, I’ve learned greatly because of them. Here are my tips on building a cake that is structurally sound, and great to look at, too. …
I’m in the mood for chocolate truffles now. Coated in chopped pistachios would be nice, thanks. Sash and Satin – DIY Chocolate Truffles from Sash and Satin on Vimeo.
I’m sharing this article from Modern Baking magazine I read this morning. Bob Brougham from The Cakery in North Aurora, Ill., shares his tips for piping ombre designs on cakes. Simple techniques but ones that will help pull off successful shading from dark to light. …
Quick Snapguide on torching a cr猫me br没l茅e dessert with a hand-held blow torch for an even, caramelized crust. Check out How to Torch a Cr猫me Br没l茅e for a Caramelized Crust by Renee Shelton on Snapguide.
Love this idea!! I first heard about this style of cake this morning on one of my favorite blogs, dessert girl. In the blog post, there is mention of MRobin Cake Design and her luscious and completely different wedding cakes wrapped up in joconde sponge. …
