Buttercream Flower Wreath Cakes & Other Floral Techniques. May 20th, 2016 by Tiffany Jersey Spring is in full bloom and summer is just around the corner (31 days to be exact!) , but who’s counting? To celebrate, we dug up our favorite buttercream flower video tutorials. You might already know this, but these beautiful (and 100% delicious) buttercream flowers are really popular right now. The old school buttercream frosting technique is making a whole new comeback and was even named one of the Top 10 2016 Baking & Decorating Trends. Learn how to make 4 popular buttercream frosting flowers: the tulip, the wild rose, carnation and hydrangea. We want to hear from you! Tiffany is the Senior Copywriter at Wilton. ShareThis.
DIY Edible Moss Cake. I absolutely love the look of real moss and find myself adding touches of green to every corner of my home. Maybe it’s because green is a symbol of life and renewal, commonly associated with spring and Easter. Maybe it’s because I’m obsessed with the modern farmhouse look right now, dreaming of a super white kitchen with calming grey walls and small pops green.
Maybe it’s because I have actual moss sprouting up in my back yard — both in the grass and on this towering oak tree that I can see from my office window. Whatever the case, moss is popular right now. Just take a look around your favorite home furnishing store and you’ll see plenty of mossy goodness. So, I thought it was about time for an edible moss cake!
Now, I’ve actually seen a moss cake or two floating around Pinterest. After about five test runs getting this moss exactly the way I wanted it, we had a whole mess of moss cookies sitting around the kitchen. This design works for all skill levels and time schedules. Supplies: Icing Colors Guide. Toning Down Pink Icing. Pink icing seems easy enough, but when it comes to matching specific colors that “simple pink” can quickly become a source of frustration. If you’ve ever run into the the problem of pink icing being just a little too bright, try this tip. Tone down bright pink icing by adding a blue or green color to the mix. The original shade of pink {left} was completely transformed with only a touch of each.
I prefer to use leftover icing whenever possible because I’m much less likely to add too much. If you don’t have leftover icing, gel paste works, but I suggest using a toothpick for every addition. Here’s another example. For this set I added a little of the green icing to the pink to really tie the colors together. Any shade of blue, green or turquoise can dramatically change the hue of pink icing, but don’t stop there. If you like these cookies, be sure to check out these helpful posts: I hope everyone is having a wonderful week! Tutorials. Decorative Caramel. This is probably one of the easiest things in the Pastry Department Bag O’ Tricks. Whether enrobing chestnuts or hazelnuts in a glossy coating of caramel, or making a Florentine into a free standing garnish, it’s a simple way to jazz up desserts. There are a hundred million ways to utilize this caramel, and it’s not my goal to cover them all at the moment, but rather to highlight a few simple uses.
Before you start Since the caramel will go from liquid to solid in a relatively short period of time, having your mise en place will help significantly. The equipment you’ll need depends on what you want to create with the caramel. Please read through this and make a game plan before you start. So figure out how you want to use the caramel, read the instructions to get a good feel of the steps required, and then assemble any equipment you’ll need to actually get the job done. Here are 4 ways to use this caramel. Caramel Coated Nuts shown atop a Mont Blanc. Making the caramel What a great post! Top 10 mistakes to avoid when Decorating Cookies, Cupcakes or Cakes. 10 Keys to Improving Decorated Cookies {If you’re not already doing them} These are just a few simple things which would have saved me some frustration had I known them when I first began decorating cookies.
I still make some of these mistakes now and then, especially if I’m in a rush, which leads me to my first point… 1) Time – If possible, give yourself enough time to make your cookies so that you enjoy the experience more and fewer mistakes occur. Of course, that’s not always feasible, especially if running a business, but as much as possible, make sure you’re not rushed or pressured. 2) Mixing food paste or gel colors – Make sure the coloring is thoroughly mixed into the icing. 3) Avoid over mixing royal icing – When making your royal icing, over mixing it can create a sponge-like texture when the icing dries. In this case, over mixing means quite a while; the royal icing in this image had been mixed on low speed in my kitchen aide mixer for a good 20-30 minutes!
10) Practice! Xo, 3 Ways to Make Edible Glitter. Gum arabic is a gum that comes from the hardened sap of the acacia tree. It makes liquids viscous, but mixed together with a bit of water and then heated in an oven, it breaks up into a wonderful glitter texture. 1Preheat oven to 285° F (140° C).Ad 2Mix together gum arabic and warm water in a cup over hot water. Mix until it is completely dissolved. If you wish the edible glitter to be colored, add liquid coloring to the water before you mix the water with the gum arabic. Here are some colors you may want to use: A little blue will whiten flakesYellow mixed with a little orange makes a nice gold hueNo added dyes will give you a silver effect. 3Strain the liquid through a nylon cloth. 6When dry, scrape off glitter in long even strokes.