|
GRANDMA C's CORNER
NEWS
| TIPS |
FAQ'S |
OTHER LINK'S Tips
Grandma C has taught cake decorating and candy making
since 1970. Grandma C will be providing hot tips on everything
from the newest products on the market to the latest trends and
techniques. Just ask Grandma C how to solve your decorating and
baking problems, big or little (she recalls a few challenging moments
when she would have welcomed a tip or two).
|
|
The Cake Decorator Survival Kit
Enjoy!
A stick of gum to remind you to
stick to it
A candle to remind you to
shine brightly
A hug and kiss to remind you
that you are loved
A match to light your fire
when you feel burned out
A tootsie roll to remind you to
tackle tasks one bite
at a time
A smartie to help you out on those
days you don't feel so smart
A starburst to give you a burst
of energy on days you
don't have any
A snickers to remind you to
take time to laugh
An almond joy because
sometime you feel like a nut
A mounds because
sometimes you don't
A marble in case someone
thinks you've lost yours
A bag to keep it all together
Happy Decorating!!!
|
|
to top
|
|
|
Tip #1
Cane Sugar is best used in making candy syrups.
Other sugars scorch before getting to the temperature required.
|
|
to top
|
|
|
Tip #2
Best pans for baking are aluminum pans. They distribute heat evenly. Stainless steel pans do not heat evenly; they have hot and cold spots. Dark colored pans will create steam in the bottom of the pan preventing browning of the cake bottom.
|
|
to top
|
|
|
Tip #3
Citric Acid is used in the same amounts regardless of whether it’s liquid or crystals.
|
|
to top
|
|
|
Tip #5
When greasing and flouring your cake pans, DO NOT use butter as your grease. Butter is about 20% water. As the cake bakes, the water in butter turns to steam and you will have a soggy bottom on your cake.
|
|
to top
|
|
|
Tip #6
To make a Heart Cake without a heart pan, make one layer each in same size round and square pan. Cut round in half. Put half round on adjoining sides of square to make heart shape.
|
|
to top
|
|
|
Tip #7
To melt 1 lb. caramel in microwave, cook on high 1 min. and stir.
Cook 50% power l min. and stir.
Repeat 50% power in 30 second timings. Stir after each timing until melted.
|
|
to top
|
|
|
Tip #8
Pie crust made with Paramount Crystals will give you a flakier crust.
Replace 1/5 of shortening in recipe with same amount of Paramount Crystals.
Mix as usual.
|
|
to top
|
|
|
Tip #9
The use of Powdered Colors will reduce the bitterness when making a dark color.
When using Powdered Color in a whipped topping add to liquid, dissolve before beating.
|
|
to top
|
|
|
Tip #10
Use Pure Cane Sugar in icing for truer colors that hold color longer with less fading.
Beet sugar will not hold colors and will fade faster.
|
|
to top
|
|
|
Tip #11
A fast way to smooth a cake surface; use a #BS10 plastic bowl scraper.
Hold against icing as you rotate cake with turntable.
|
|
to top
|
|
|
Tip #12
To soften Rolled Fondant before starting to knead, simply microwave for approx. 20 seconds. This will make
kneading easier and the fondant more pliable and easier to work up.
|
|
to top
|
|
|
Tip #13
For a softer Nestle Caramel bite, add 1 - 2 tablespoon milk or water to 1 lb. of caramel when melting.
|
|
to top
|
|
|
Tip #14
8" - 10" pieces of clear cake collar works well for smoothing icing when making 3D cakes from cake rounds.
|
|
to top
|
|
|
Tip #15
Use a clean knife or toothpick each time you remove paste color from jar.
|
|
to top
|
|
|
Tip #16
Rub a small amount of shortening on threaded end of pillar to make for easier set up and disassembly.
|
|
to top
|
|
|
Tip #17
There are 3 kinds of replacement tubes for stands LCS1 and LCS2.
- Straight tube
- Tube milled one end only
- Tube milled both ends
Be sure you know the correct type of replacement tube before ordering.
|
|
to top
|
|
|
Tip #18
When assembling the stands LCS1 and LCS2, notice the tubes are slightly smaller on one end. If they seem wobbly, turn them over.
|
|
to top
|
|
|
Tip #19
For Dummy Cakes, ice with display coat and then decorate with buttercreme or royal icing. When dirty, wash the decorations and reuse. The base will stay good.
|
|
to top
|
|
|
Tip #20
To make a Diamond Shaped cake when you do not have a diamond shaped pan. Using either a square or rectangle cake, cut a paper pattern the same size as cake. Fold paper in half to find the center. Cut from a corner to center on both sides. Place cut pieces on the edge that is not cut.
|
|
to top
|
|
