Cakes by Lily
"Sharing The Sweetness of Life"
TIPS and TRICKS
IF ANYONE HAS TIPS OR TRICKS TO DONATE TO MY WEB-SITE IT WILL BE REALLY APPRECIATED & CREDIT WILL BE GIVEN TO YOU. PLEASE E-MAIL ME lilymn03@yahoo.com
THANK YOU AND GOD BLESS YOU !!!!!!
FONDANT & GUMPASTE: Taken from Cake Central
If using gumpaste, the general rule is the more detailed the mold, the firmer the gumpaste should be. To get the best results on deep or very detailed molds, add 1 teaspoon of tylose to 8 ounces of gumpaste and knead thoroughly. Wrap it in an airtight bag and refrigerate overnight. Before using gumpaste, knead it until very pliable using a small amount of shortening on your hand. Push gumpaste firmly into mold and trim off excess from back. Unmold gumpaste and let dry. Sometimes, I freeze the mold with the gumpaste for 10-20 minutes then unmold for even better detail.
ROYAL ICING
Royal Icing is excellent for making flowers and other decorations that can be kept in an air-tight container for an indefinite period of time. It is also very sensitive. So always start with absolutely clean utensils. If necessary, use vinegar in the last rinse . The other important thing to know is that you need to beat for the 10 mins or until it is light, fluffy & matt, not shiny. LILY'S TIP........The best test for good royal icing is if it comes out of a bag with PME tip #1 with ease (make sure it's not runny). It has to hold it's shape.
When a recipe calls for grated "almond paste", break the tube of paste into pieces, put into the microwave to soften the paste & cream with butter & sugar. I think it's really messy to grate the tube of almond paste.
Use "potato ricer" and you'll get smooth puree of bananas every time, no more lumps. I discovered it one day, when I could'nt find my "potato masher" which I've always used. Now I only go for the former.