Cake Decorating Tips
How to Make Rough Puff Pastry Dough
Length: 11:53 Produced By: Sarah Breckenridge; Videography by Bruce Becker, Dariusz Kanarek, and John Ross; Edited by Cari Delahanty; Food styling by Safaya Tork There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor. But creating hundreds of layers of dough and butter that bake up into that flaky texture is a time-consuming process. In this video, Abby Johnson Dodge demonstrates her recipe for Pear-Hazelnut Tart in a Puff-Pastry Crust, which illustrates how to create a the effect of puff pastry with a shortcut called rough puff pastry. Learn more about Rough Puff Pastry Read the article: A Shortcut to Flaky Puff Pastry Try the recipes: Pear-Hazelnut Tart in a Puff-Pastry Crust and Rough Puff Pastry With classic puff pastry, you wrap a sheet of dough around a slab of butter, and then roll and fold it repeatedly to create all the layers, with lengthy rests in between. What you see should barely even look like dough at this point.
How to: Perfect Buttercream Icing
You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). * Tip – the trick to getting smooth frosted cakes is to frequently scrap off excess frosting and dip your spreader into a cup of warm water, then continue spreading.
How to: Decorate with Royal Icing
How to Decorate with Royal Icing I have posted many times about sugar cookies I have decorated with royal icing. I just don’t think you can beat the gorgeous detailing and smooth finish that royal icing provides. Let’s start out with a list of what you will need: A batch of sugar cookies to decorate (this is my favorite recipe) A batch of royal icing (you may need more than one batch, depending on how many colors you use, and how many cookies you decorated) Icing gel colors – these are best because they create bright colors without affecting the consistency of the icing (unlike liquid food coloring) Small airtight containers for each color of icing you plan to use Spoons Toothpicks Disposable pastry bags fitted with small round tips (I like size 2 for most purposes) Squeeze bottles (not pictured here, but these make the whole process much easier) Once you have all your supplies together, invert the pastry bags so that they will be ready to be filled with icing. And you’re done!
Banana Bread Recipe
Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. The beauty of this banana bread recipe is you don’t need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe! The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Hello!
How to Make Marshmallow Fondant
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.
