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Party Articles - Cake Decorating Techniques

Tinting & Toasting Coconut

Tinting, Toasting & Chocolate-coated COCONUT Tinting CoconutBlend a few drops of liquid food color with 1 teaspoon water and sprinkle over 1 cup coconut in a plastic bag.  Seal and shake until color is well distributed. Toasting Coconut Heat oven to 350 F. Spread Baker's Angel Flake coconut in an even layer in a shallow baking pan.  Toast [...]

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Food Coloring Chart

Wilton's Icing Color Chart When mixing color always mix a small amount of color to experiment. Start with base color and then add very small amounts of secondary color. Be sure to mix enough color for the cakes to be decorated as it is difficult to match an exact color. ANTIQUE GOLD Add just an extremely [...]

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Storing Foods

Storing Foods ShorteningsKeep lard and butter closely covered in refrigerator. Strain drippings directly into container and store in refrigerator.  Shortenings like Crisco can be stored in your cupboard. Milk, Cream and EggsKeep milk and cream covered, and eggs (unwashed until ready to use) near freezing unit in refrigerator. Cheesetightly cover soft cheese; wrap hard cheese in waxed paper; [...]

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Reducing or Increasing Recipes

Reducing or Increasing Recipes Safely (If you are a good mathematician) Reducing Recipes Increasing Recipes To make half a recipe... use exactly one-half the amount of each ingredient.  See equivalents and how to measure for help in dividing or multiplying ingredients. If the divided recipe calls for less than 1 egg, beat up a whole egg.  Measure with [...]

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Emergency Substitutions

Emergency Substitutions For Use 1 tbs cornstarch (for thickening) 2 tbs flour (approximately) 1 whole egg 2 egg yolks plus 1 tbs water (in cookies, etc.) or 2 egg yolks (in custards and such mixtures) 1 cup fresh sweet milk 1/2 cup evaporated milk plus 1/2 cup water or powered milk plus water (directions on pkg) or 1 cup sour milk/buttermilk plus 1/2 [...]

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Equivalent Weights & Measures

Equivalent Weights and Measures Common Food Equivalents (nuts and dried fruits listed below this chart) Type Unit Approximate Measure Apples 1 lb. 3 medium (3 cups sliced) Bananas 1 lb. 3 medium (2-1/2 cups sliced) Butter and other fats 1 lb.  2 cups Cheese, American or Cheddar 1 lb. 4 cups grated Cheese, Cottage 1 lb. 2 cups Cheese, White Cream 3 oz. Pkg. 6 tbs Cheese, White Cream 1/2 lb. pkg. 16 tbs (1 cup) Chocolate, unsweetened 1/2 lb pkg 8 1-oz. [...]

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Measuring Tips

How to Measure  Dry IngredientsStir, then fill the measuring spoon or graduated measuring cup and level off with a straight-edged knife. ShorteningUse graduated measuring cup.  Have shortening at room temperature.  Pack shortening firmly into measuring cup.  Level off with a straight-edged knife. ButterFor approximate measure:4 sticks (1 lb.) = 2 cups1 stick (1/4 lb.) = 1/2 cup1/2 stick [...]

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Cut Up Cake Tips

Cake Decorating - Cut-Up Cake Tips Before You Decorate If Possible, bake the cake the day before you plant to cut and decorate it.  A freshly baked cake can be difficult to work with.  If you have to make the cake the same day as you are going to decorate it, place the cooled cake in [...]

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Cake Tips

Cake Tips - Adding Meringue Powder My Wilton instructor suggests 1-2 tbls per box mix. I have been using the 2tbls. I noticed more results with Betty Crocker versus Duncan Hines. The only Duncan Hines mixes I use now are Orange and Strawberry, just don't like how they bake up compared to Betty Crocker must be [...]

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Making Templates

Making and Using Templates Templates are a useful way of transferring a design from a book or drawing onto the surface of the cake.  Place tracing or waxed paper over the design to be copied and, using a sharp pencil, outline it neatly. If tracing a name, first draw a straight line on the paper with a [...]

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