Talk and Act
There are three varieties of pastry bags, reusable, disposable and parchment cones. They are available in a variety of sizes and can be made of various materials. Pastry bags can be found in gourmet shops, some supermarkets, the kitchenware section of department stores and cake decorating supply stores. Parchment cones are made from parchment paper or come precut, are also widely accessible.
Reusable Pastry pastry bags: Our best sellers are the Ateco and Bakery Crafts polyurethane pastry bags. They are manufactured from washable polyester that’s especially coated to prevent frosting leaks. Also they are available in nylon, plastic-lined cotton, canvas, or plastic. These bags can be used repeatedly and still stay flexible. They can be used with a coupler (described beneath) in order to change the tubes without changing the pastry bags.
Keep quite a few on hand should you be using many fillings or ones with special colors. Pastry bags are available in several sizes: For general use a 12 or 14-inch polyurethane bag; any larger, and the bag becomes unwieldy. Unless you have got large quantities, use a bag that is 14 to 16-inches in length. For smaller amounts, use one that is 10 to 12-inches long, however is subject to frequent reloading. Several bakers choose to use a large 30″ bag!
Disposable Pastry Bags are made out of clear plastic. They are good for one time only use, these pastry bags are simply thrown away when the decorating is completed. They might be found at at Oasis cake decorating stores. They are generally sold per hundred and are available in a roll or flat. Many Supermarket Bakers feel that these bags are more hygienic then the other bags.
Parchment Cones, are disposable bags that you make yourself from parchment paper triangles. They might be made both large and small, optionally fitted which includes a decorating tube and packed the same as a pastry bag with a small amount of icing, like a tablespoon. The small ones are just right when piping complicated designs or if you need a bag or multiple ones each filled with a differently tinted icing. It holds about a teaspoon of icing.
The coupler comes in two parts: the bottom and also the screw ring. Divide the coupler (ring and base) and let fall the cone formed base, narrow end downward, into the pastry bag, forcing it as far as it will go. Use a pencil to mark a line on the surface of the bag half way between the narrow end coupler and the initial thread of the coupler. Remove the coupler from your bag after which make your cut along at the mark.
Push the cone-shaped base, small end first, into the open end of the bag and downward in the direction of the pointed end so far as it will go. Push it until its tip and a couple of threads are viewed from your cut hole. You will see the remainder of the threads through the pastry bag. You may need to trim a little. Screw on the coupler ring so that the tip is direct and secure so that the bag is airtight on the end.
For extra help please pay a visit to our oasis web based cake supply store.
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Baking · March 12th, 2010 · Comments (0)
Adding color details to candies makes them more realistic and much more fun! For big areas of color, it’s best to color the melted chocolate right inside the mold before the entire chocolate is molded using a decorator brush. Or, for very small particulars like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a little hole cut within the tip.
Melt desired Merckens® colors in the microwave using a chocolate Melting Plate. With a decorator brush, paint areas of the candy molds with melted chocolate in a single shade. Refrigerate mold a couple of minutes until chocolate is firm, repeating for each added color. For best results, always fill in one section of the mold at a time and allow it to set before adding additional colors.
Piping Details: Piping is the way you’ll add designs or details by restricted squeezing of melted chocolate, icing, etc., from a decorating bag. Just squeeze out of your bag onto your molded candy. It is simple to add hair, facial expressions, clothes or other designs to chocolate. While using parchment bags: Abide by Parchment Triangles package directions to prepare one bag for each color. Melt the candy individually prior to putting in parchment bags and then spoon it into bags. With a scissors cut a small hole in tip and squeeze chocolate on molded candy. You may also reheat the candy if it hardens in the bag by putting the bag back in the microwave or over a heating tray.
There isn’t any trick to molding chocolate on a stick! Most Candy Molds are made with indentations to suit our lollipop sticks, so it’s easy to make and give these great chocolate treats. Lollipops are fun to decorate for your occasion, with simple ribbon and wraps.
1. Pour melted chocolate into lollipop mold. Tap mold to get rid of air bubbles.
2. Arrange sticks in mold. Rotate sticks to carefully coat with chocolate so that they remain securely in place.
3. Refrigerate until hard, remove lollipops by raising the stick and removing candy from mold.
Lollipop Bouquets: In search of a fabulous way to mention “Get Well”, “Happy Birthday” or “I Love You”? These wonderful bouquets are so easy to create, using a coffee mug, flower pot or gift container and your home-produced lollipops. They’re much more treasured, because you make them by yourself
1. Using a craft knife cut a bit of foam craft block to suit your choice of container and put inside. Or, wrap a rectangle of craft block in Wilton Fanci-Foil Wrap to use as a base for the blossom
2. Put in your lollipops into the craft block, arranging in most wanted positions.
3. Decorate all-around lollipops with tissue, decorated plastic wrap, curling ribbon, balloons, gift cards, etc
For added information please visit our cake decorating supply online store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 12th, 2010 · Comments (0)