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How do you store Royal Icing and how long can you keep it? I had lots of leftover royal icing from my last Valentine’s cupcakes, so I decided to make some more royal icing decorations using these Martha Stewart Valentine stickers as my design. As I was making these I recieved an email from Bianca, asking me how long I keep the royal icing in the piping bag and how long I keep it in storage. She’s one of many who’ve asked, so I thought I’d share the info. here. So how long can one keep royal icing? Royal Icing: Before I answer that question, a little about royal icing. Royal icing is made using either raw egg-whites (traditional), or using dried egg whites or meringue powder.

Although I have not heard of any documented cases of food-borne illness occurring due to eating traditional royal icing (made with egg whites), there is still a possibility that bacteria such as salmonella can be present in anything made with raw eggs. Safest and most effective for cookie decorating in my experience has been royal icing made with meringue powder. 1. 2. 3. 4. Xo,

Royal Icing Decorating

How To Make Self-Rising Flour. How To Make Self Rising Flour Learn how to make self-rising flour with this super easy substitution recipe. All you need are 3 ingredients! I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. That recipe is coming on the blog tomorrow. It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. So bookmark this recipe if you ever need it for the future. One quick note about the actual flour base in all-purpose flours.

Ingredients 1 cup all-purpose flour 1.5 tsp. baking powder 1/2 tsp. salt Method Whisk all ingredients together until blended. How to Ice & Smooth a Cake with Swiss Meringue Buttercream. 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. 6When dry, scrape off glitter in long even strokes.

Spritz Cookies Recipe. Spritz Cookies, also known as Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas cookie, not only in Scandinavia, but also here in North America. They have a lovely sweet and buttery vanilla flavor with a texture that is tender crisp. As their name implies, "Spritz" is German for "spritzen" meaning "to squirt", which is exactly what is done with this cookie dough.

By that I mean we make these cookies using a cookie press (gun). This device has a cylindrical barrel with an easy-to-squeeze trigger or press, that "squirts" the soft dough through a decorative template giving us all sorts of wonderful looking cookies. Spritz Cookies contain only a few ingredients, butter, sugar, an egg, vanilla extract, and flour. When you mix the Spritz dough it is simply a matter of creaming the butter with the sugar, beating in the vanilla extract and egg yolks, and then the flour. How to Brown Butter. Ingredients Unsalted butter, sliced into tablespoon sized slices Method 1 Heat a thick-bottomed skillet on medium heat. Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently.

Continue to cook the butter. 2 Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. It's pretty easy to overcook browned butter and go from brown to burnt. If you want to make sage brown butter sauce, add some fresh sage leaves to the butter once it has melted. Use browned butter immediately or store covered in the refrigerator for future use.

Caramelized White Chocolate Recipe. I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona , everyone began clamoring for the secret technique for the caramelized white chocolate that was shown. Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it, too. Since I was otherwise engaged in dipping something that day at school—or more likely, dipping my hands in something—when they caramelized the white chocolate in the adjacent ovens, I didn’t follow along. (Which, I swear, had nothing to do with staying up late drinking Côte du Rhone.) (Or more specifically, let’s here it for having another big bag of chocolate to dip my hands in around here.) is 34% cocoa butter, which is higher than many other white chocolates, but I don’t see any reason why this technique shouldn’t work with one with a lower cocoa butter content*.

So here’s the recipe and the technique for you. About one cup (250ml) Chocolate Tempering - How to Temper Chocolate - Tempered Chocolate. Tempered chocolate is the secret to professional chocolate products. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful. Learn how to temper chocolate with these easy steps. Be sure to check out the video showing how to temper chocolate!

Difficulty: Average Time Required: 45 minutes Here's How: Chop your chocolate. Tips: To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 F degree range (86 degrees for milk and white chocolate)v. What You Need At least 1 pound of chocolateAccurate chocolate or instant-read thermometerDouble boiler, or a bowl fitted on top of a saucepanRubber spatula. How much does a cup weigh? This handy chart will help you convert recipe ingredients from volume to weight and vice versa. You can use it for flour, sugar, butter, nuts, beans, pulses, fruit, vegetables and many other items in your kitchen. In each case, it will give you the weight of one US cup of the ingredient (for other conversions, see the notes near the bottom of the page).

Whatever kind of cooking you prefer, we hope you find this chart useful. Why do I need this? Cooks in the USA usually measure recipe ingredients by volume. To take an obvious example, a cup of alfalfa sprouts will weigh much less than one of sugar. You should use the table as a rough guide only, as several factors might affect the results: How firmly the flour is packed, how finely the cheese is shredded, and so on. Note that the chart is based on a standard US cup, which is 240 ml. Other conversions What if you need to convert between ounces and grams? Liquids What else is here?

DANISH PASTRY.