Eggs - Eggs for cake need not be newly laid, but they should be of good quality, free from taint and fresh enough to beat up well. Being equipped with an airbrush opens a world of creative possibilities for your cake decorating projects. For more information, watch our tutorial on. Hi, my name is Serdar Yener. Parchment paper can also be placed under the base of the cake before frosting to keep your serving … Steaming wafer paper can help you to shape and mold delicate flowers or edible decorations. For Chef Yener, one of the most common uses for cellophane is to make piping bags. Cake Decorating Supplies / Bakery Supplies. Since these fats are unsalted the amount of salt should be increased by one-half. Gluing, Joining & Holding. Long tweezers are recommended to use when joining small sugar parts. A power drill along with a set of drill bits and screwdriving bits. When fewer whole eggs are to be used than a recipe calls for, add one-half teaspoon of baking powder instead of each egg omitted, after the first one. Very thin cardboard that is poly coated on both sides. If the liquid used is sour milk or cream, use 1/2 teaspoon baking soda for each cup of liquid. 1/2" Round, Single ; 1/2" Round, 6 count; 1/4" Thin, Single; 1/4" Thin, 6 count; 1/4" Thin, 25 count gum paste; icing; food colors. Offers a variety of uses including caramelizing sugars, browning meringue or creme brule. a video on how gold leaf transfers are made. Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. View my Autobiography, © 2020 Yeners Art Pty Ltd | All rights reserved. We will be adding more tools and materials to this list over time.Please note: Some of the items below contain affiliate links to purchase them online. , A Guide to Food Coloring Types and How to Use Them, How to use the new Wilton modeling toolset for Gum Paste and Fondant flower making. to an even thickness. Where an extract of greater strength is used the amount should be decreased. For additional shine, add some luster dust to the fondant before steaming. In the world of cake decorating, plastic wrap can be very useful for a lot of different purposes. Used to protect the corner of a wall. The Domestic Arts Edition of the American Woman's Cook Book. Can be aluminium or plastic. Easy to move around. Fill cup lightly. Here’s some helpful video’s if you want to weld the construction yourself. It is always recommended to have both a wet towel and a dry towel for just about any cake decorating project. The air incorporated by means of the beaten egg whites, and the steam generated in cooking make the cake rise as it is baked. Steam parts of the cake that require a shiny, lustrous appearance – perfect for fondant! To prevent the cake from sticking to pans, make sure to line and prepare them properly. Preferably cordless. pkg. Although cake flour is preferred for cakemaking, successful cakes are made with all-purpose flour. Flour - In the cake recipes given in this book, cake flour has been used. Using luster dust on your cakes will help them look more realistic, and steaming ‘sets’ the dust and prevents it from rubbing off. Doing this helps re-enforce a 'Clean as you go' culture that ultimately results in cleaner artwork. Resifting with dry ingredients as directed. Alternatively you can use a foam cutter (very hot wire) to cut styrofoam to size. Vanilla and lemon extracts are used more commonly than others, but almond, orange, pineapple, and rose give a variety in flavors. After being modified to have a sharp end, this is one of Serdar's favourite tools. Too much flavoring is a common mistake. Threaded rod that is 6mm in diametre. Used to protect lungs from sawdust and other hazardous particles. silicone molds; modeling tools; fondant working tools; gumpaste flowers; airbrush compressors; sugarcraft roller / pasta machine; fondant & edibles. A thin card board like the ones that make a white cake box, a post card or a business card. Parchment Paper; Wax Paper ; Cookie Cutters; How to Store Baking Ingredients Leavening Agents - The most usual leavening agents in cakemaking are eggs and baking powder. They can also be used to pick up very small objects when decorating. Tasteless vegetable or animal oils or hardened fats produce perfect results, aside from the flavor. Very often the juices of fresh fruit such as lemon or orange, or the grated peel or rind, are used in certain types of cake.
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