By Dede Wilson
This box advisor to present day preferred baked stable includes 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively embellished cupcakes for vacations, certain events, and each day.
Read Online or Download A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays PDF
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Extra resources for A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays
Keep the tip stationary as you build up the ball of icing. Stop the pressure and remove the tip of the cone from the ball of icing. The icing will drop back and settle to make the surface of the ball completely smooth. 3. Randomly pipe balls of icing to form Swiss dots. Once you complete one section of the cake, pipe Swiss dots on the other sections. Royal icing flowers Royal icing flowers made from egg whites or meringue powder are a staple in the cake decorating industry. These hard-drying yet edible flowers can be piped weeks in advance on small pieces of parchment paper and then stored in containers with lids or in a small box.
They are typically piped from whipped ganache but can be made from buttercreams or whipped sweetened cream and royal icing. 1. Load a pastry bag with Meringue Powder Royal Icing and attach a #18 star tip. Position the bag at a 90° angle to the cake. If you are right-handed, start at the 9 o’clock position, and if left-handed, start at the 3 o’clock position. Raise the tip slightly from the surface. Pipe a tight circle without any space in the center. Once you pipe this one circle, stop the pressure but continue to move the tip in a continuous motion.
3. For the bud, brush the darkest tone of the petal dust underneath, extending it to the center of the bud. Brush moss green petal dust over the dark color to dilute it to a more natural tone. You can also add a touch of the dark petal dust to the center of the bud, which gives the illusion that the bud is flowering. indd 28 10/29/12 12:22 PM GUMPASTE FOLIAGE A spray of gumpaste flowers or blossoms would not be complete without leaves and foliage. Leaves and foliage add dimension and fullness to a spray of flowers without overwhelming the spray.