PPT-Fondant

Ingredients 16 ounces white minimarshmallows 2 to 5 tablespoons water 2 pounds icing sugar 1 2 cup Crisco shortening you will be digging into it so place in a very easily accessed bowl. coukfood Mary Berrys fondant fancies Ingredients For the sponge 225g8oz selfraising flour 225g8oz baking spread or softened butter 225g8oz caster sugar 1 lemon grated rind only 4 freerange eggs For the buttercr coukfood Union Jack fondant fancies Ingredients For the cake 175g6oz unsalted butter softened 175g6oz caster sugar 3 freerange eggs lightly beaten 175g6oz selfraising flour 12 tbsp milk For the syrup 50g1oz c Quiche Peanut Butter Pinwheels. Step-by-step instructions to make a divine , decadent candy for gifts, holidays or anytime you want something sweet!. A little history:. Cooking . and preparing candy and confections for friends . Key characteristics• Extracrystals glucose fondantwater.• Very smooth Areas of application• Usedbakery doughnuts• Usedbakery confectionery,• Can colouringberry p Fondant . or . Frosting?. By: Kat Brown. Tools I need to Decide. Two methods most commonly used. Time and Money. Look and Ability. Two Methods. F. ondant. Frosting. Time and Money. Time. How much do we have?. Pastry, Cake, and Cookie Tools and Techniques. Learning Objectives. Describe the creaming method.. Explain the two-stage mixing method.. Discuss the angel food cake mixing method.. Explain the cold and warm foaming mixing methods.. . So far there are so many people who believe that cookies is one of a breed of cereal offering that exists only day . raya. and other special occasions. .. If business cake is most extracted when the feast of . Ingredients *1 - 16oz. bag mini marshmallows 2 Tbsp. water – more if necessary 2 lbs. powdered sugar 1/4 c. shortening *NOTE: If you can’t find a 16 oz. bag, you can reduce your sugar b Everything on your decorated cupcake designs MUST be edible. . (this is for safety reasons for younger children). You can use Butter Icing, Fondant Icing, lollies, biscuits etc. or a combination. . You will be marked on your . Year 10 . Cake decorating . Assignment. Design brief . This unit of work involves you researching, designing, producing and evaluating a decorated, iced cake suitable for a special occasion.. The cake chosen for the base has to be a rich fruit . Year 10 . Cake decorating . Assignment. Design brief . This unit of work involves you researching, designing, producing and evaluating a decorated, iced cake suitable for a special occasion.. The cake chosen for the base has to be a rich fruit . Spinach & water chestnut momo 8.0 Tofu, soy bean & garlic 8.0 Prawn & ginger har gao 8.5 Steamed pork buns 9.0 Chicken & shiitake (fried) 8.5 Beef & lemongrass 8.0 Fish, chilli & lime leaf 8.0 Creating edible works of art is a cakewalk thanks to Shelly Baker. The world-renowned cake designer has whipped up a veritable hand-held course on baking and decorating beautiful cakes with her new title, The Complete Book of Icing, Frosting & Fondant Skills. For those of us whose cake-decorating skills end at Betty Crocker frosting in a can, as well as confidant decorators who want to expand their skills, this book is exactly what the pastry chef ordered. Whether the covering of choice is fondant, royal icing, buttercream, marzipan or sugar paste, readers will find everything they need to create fresh-baked perfection, including:A variety of cake recipes and instructions for prepping cakes to take decorationTechniques for working with various frostings--from piping buttercream to rolling fondantInstructions for creating cake toppers, marzipan fruits, gumpaste flowers, and other delicious detailsMore than 50 step-by-step projects for creating stunning tiered cakes, cupcakes, cake pops, and moreReaders will also find a detailed review of essential tools and materials as well as a troubleshooting chapter for help with fixing or avoiding common mistakes. More than 400 gorgeous, full-color photos.