ROYAL ICING cupcake toppers.
This will be my collection of all the cupcakes i managed to photograph. I ruined a lot of photos when i dropped my notebook and was not able to do back up. :( These managed to stay alive.
Most of these flowers are piped using only tip #104. Decorating with Buttercream Class includes piping flowers directly into cucpakes. Dec. 21, please see cake and deco class schedules.
Gumpaste and Fondant with Royal Icing class.
Italian Merengue Silky Buttercream
Piping Ube Buttercream on Mamon Cupcakes. Watch out for my Video on Baking Cakes and Cupcakes, coming soon.
More photos to come. If you think the Roses and Carnations are easy to make, just ask my students who took the lessons. First timers said they would rather bake bread, others end up liking them but admit it was really hard. What i find is the contrasting appreciation for the consistency of the fondant and gumpaste. Some could not get that a fondant will always be sticky, if you keep on kneading sugar into it until it satisfies your fingers that won't do the job. You have to learn how to live with the stickiness and deal with it using just enough sugar so it won't be too hard to handle during rolling and shaping etc.,
Some do get it, others and they are very few just cannot. Pity. Solution? Keep making fondant and use it until you get used to the feel of the fondant and the gumpaste. It is not brain surgery. Once you get the hang of it, it will be a walk in the park.
End of the day, i will do buttercream and royal icing once a week, but gumpaste and fondant once a month if i had to. So many tools to deal with when you do gumpaste and fondant, but very little tools needed with just the buttercream and royal icing.
I apologize if i am going to be very stingy with the gumpaste schedules, it is just so hard to teach, we usually finish around 4 pm and my kitchen turns inside out when i do teach this class. Same thing with the Buttercream class but it is not too expensive so i can make a compromise.
Cakes and Petals
Pastries, food, Me and earth.
Baking Cakes, Creaming
For beginning bakers, the way to cream properly is the tricky part. Some students that i talk to thought to cream is to dissolve the sugar and some thought to simply just throw in the butter and the sugar, give it a couple of minutes and that’s it.
To begin with, the temperature of the butter or margarine is important. I think this is where some mistakes start to turn wrong. Some add the butter melted and softened, some add it while it’s still frozen. Uhhh.
Both wrong. It has to be firm, not solid frozen but not too hard for the paddle or the mixer to make noises. Cut the butter into chunks, i like it cut into 16 pieces, and this also gives you an idea if the butter is just about right.
The sugar is also added gradually. Not all in one go. This allows the sugar crystals to be formed properly. Not to talk too technical, but this is how you build up air bubbles into the sugar and fat globules.
Next is to stop scrape and resume mixing. Very very important. About 3 times is ideal but if the batch is too large, then scrape the bottom and sides as you see fit.
What happens if the creaming is not done properly? Check out the height of your cupcakes or cakes. If the cake does not increase or puff in height, then it is a big failure. The batter was not aerated properly. You missed the mark.
The cupcakes should be domed and puffy, loaf cakes should peak on the center and not lie flat as shown on the photos posted here.
Cut the cake. Check the center and the texture. Cake should have no tunnels, texture should be fine and when you bite into it, it should be light and feathery, not coarse and crumbly.
For cake lessons, i have one scheduled for February 26 and 28. Learn the fine art of baking cakes. Properly. email me at email@example.com or text 9495705091.
Gumpaste Roses. Using up all leftover scraps from my class last week. Instead of throwing them away, I added some fondant to the rather stiff gumpaste and a bit of tylose.
Petals are drying on me because of the fan I am using but it’s hot so that explains why some petals are cracking.
Cake decorating class for my former bread and cakes students. I think I will add 1 more day so we can do more Roses.
Ladyfingers. 2nd try.
Ladies in the house.
Ladyfingers and bake testing. I was intrigued by these sponge cookies after reminiscing the ladyfingers from Bacolod our neighbor used to give us way back early 90s.
So after all the baking I have been doing these past few months, I decided to give it one more try. I know I made a quite decent batch way back late 90s but I lost my recipe from Ondoy so I stopped making them. Got caught upmwiththis New York migration thing and so….
When I tried again in New York 3 years ago, it was a huge flop. Embarrassing.
Not only did they flatten, they were soft and tasted horrible. I was traumatized, the tiramisu made from these cookies also failed miserably. I think I heard my niece say “YUCK”, really it was that bad.
That’s what people there do. If they don’t like it,they don’t mince words. Suck it up and move on.
I think i still need to repeat the cookies maybe 2 to 3 more times before I can hang the apron and call it a success. I love it, and eat some when I wake up early at 1 or 2 am.
I plan to make a dessert menu out of these ladies ( I hate saying that but I will anyway) and we’ll see what happens.
So for those planning to go on a career of baking. Life does not start and end with one bake. You have to keep on doing it until you and the others around you tell you that’s it.
Just a reminder. I will never accept a two day baking session ever again. Sorry. It just doesn’t work. Not before and never will unless you already went to another school.
New York Xmas. Not sure if i have to jump up man down from my sit. We’ll see. G-d is alive.