HELPFUL HINTS
HELPFUL HINTS
We only use cornstarch and powdered sugar when we do not want the fondant and gum paste to adhere to the surface (like on a shaping foam). Temperature too high Temperature too low The oven was too hot when baking started
QUESTION OF THE MONTH:
How can I stop royal icing from clogging up in my tip?
I learned this tip from an ICES meeting. Steve Stellingwerf (Food Network Gingerbread House Judge) said to put your royal icing through a knee high stocking (he uses white) to strain the RI. Put it in the knee high squeeze it down to the toe part and it goes right through getting rid of any lumps. I've tried it and it works great!
This question was brought up at our cake club. Thank you Laura for answering this question for us!
When do you use cornstarch versus shortening when using cutters such as Patchwork or JEM?
Use shortening when you don't want it to dry out too quickly and want it to adhere to the surface.
WHAT WENT WRONG?
Dark Bottom
Pan too deep or too large keeps top from browning
Dark pans absorb too much heat, place on higher oven rack (same with pyrex)
Pan was warped which caused uneven browning
Cracked Cake
Too much flour
Too much baking powder
Cake drops in the middle
Peeked while baking
Removed from oven too early
Too much shortening
Not enough flour
Too much sugar
Too much baking soda
Too much baking powder
Hump on the cake
Too much flour used
