The Dirty Cupcake

The Most-Used Measurement Equivalents

2013-02-13T12:00:00.000-08:00

When it comes to baking the most important thing besides having amazing ingredients is knowing your measurements, because if you add more of a certain ingredients, for instance baking soda or salt, your baked good isn't going to be tasting so delightful. So knowing your measurements and using the correct measuring tools is really important.

First off, make sure you used the Liquid Measuring Cups ONLY with liquids!

Secondly, use those cute little cups that say 1 cup, 1/4 cup, etc., those are called Dry Measuring Cups! As stated in their name, its meant to be used ONLY on dry ingredients. For more detail on Liquid Measurements Vs. Dry will be on another day.

For now I'm going to show you the most used measurement equivalents that are used in the baking industry.

Dry Volume Liquid Volume Weight (Mass)
3 tsp = 1 Tbl 8 oz = 1 c 16 oz = 1 lb
16 Tbl = 1 c 2 c = 1 pt
Weight of 1 c varies!!! 4 c = 1 qt

tsp = teaspoon
Tbl = Tablespoon
c = Cup
pt = pint
qt = quart
oz = ounce
lb = pounds

Creamy Basil Vinaigrette Recipe

2013-01-30T12:00:00.000-08:00

Yum, yum, yum! I love a good salad dressing, and who doesn't? It makes eating veggies easier. I found this recipe one day while taking a visit to Burger King. To make this salad dressing much easier to make, I recommend trying out the Bonjour Salad Dressing Mixer.
Just click on the picture to check it out or to purchase this cute mixer.

So here's the recipe to try! Please send comments about how your experience was with this recipe! I'd love to hear from you!

INGREDIENTS:
1 teaspoon Dijon Mustard
1 Shallot, chopped
1/2 teaspoon salt
1 teaspoon honey
1/2 cup fresh basil leaves, rinsed, dried and roughly chopped
1/4 cup natural rice vinegar
1/2 cup extra virgin olive oil
1/4 cup good-quality mayonnaise

METHOD:
1. Rinse and dry the basil leaves (a salad spinner would work well).
2. Place the salt, honey, mustard, shallot and basil in a blender or food processor. Pulse for one or two seconds, several times, to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
3. Turn the blender on low and take off the cap in the center of the blender's lid. Slowely pour in the olive oil.
4. Once all of the olive oil has been blended in, turn off the blender and scrape the sides down again Add the mayonnaise, cover and pulse again until the mayonnaise has also been fully incorporated into the dressing.

Store covered in the fridge for up to 5 days.
Yield: About 9 fluid ounces of dressing.

And just to state like they do on the recipe card, "This is not a recipe for the sauce used on the Italian Basil Chicken Sandwich or Wrap. This dressing is not served in BURGER KING restaurants."

Don't forget to leave your comments and subscribe to my blog! ^_^

Chewy Cupcake Brownies Recipe

2013-01-26T15:00:00.000-08:00

Who doesn't love Chocolate Cupcakes or Brownies? I love visiting the SparkPeople website, especially their recipes site. While on there, I found these yummy cupcakes that are great for someone whose trying to lose weight, but still have their cake too! (Literally!) I copied and pasted the recipe as they have it on their site. If you'd like to know the nutritional value, please visit the site by clicking on the link from where I got it. (Chewy Cupcake Brownies)

This is also a great treat to give to kids without giving them that extra fat, or extra unwanted calories. To make things more fun, try filling your cupcakes with more frosting or any other topping you'd like to insert. Use the Cupcake Corer to help you fill your delicious cupcakes. Visit Surlatable.com to purchase your cupcake corer! I have provided the link so its easier for you to purchase! ^_^ Happy Baking my Bloggers!

Introduction

Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 12

Ingredients

3/4 cup all-purpose flour
1/2 cup unpacked brown sugar, firmly packed
1 Tbsp unpacked brown sugar, firmly packed
3 Tbsp unsweetened cocoa
1/2 tsp baking soda
1/4 tsp table salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 tsp vinegar, cider
1 1/2 tsp margarine, melted
1/2 tsp vanilla extract

Directions

1. Preheat oven to 350Â°F.
2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.

Number of Servings: 12

Recipe submitted by SparkPeople user DARBYMERRIMAN.

Cocktail: The Drive-In

2012-11-14T13:24:00.001-08:00

Cocktail: The Drive-In

This drink recipe I came upon while I was looking at the Red Bull magazine that I get delivered, and it sounded amazing! I wanted to share this with you all, so please enjoy! If your over 21+ let me know how it taste with some vodka, or some other alcoholic insert!

An exotic, fruity freshener free of alcohol (It' Christmas soon; you can make up the deficit then if you have to.) Befitting its transport-related nomenclature, the Drive-In was developed at an airport; at the Mayday Bard of Hangar-7 at Salzburg airport, to be precise. The mixologists serve it regularly to the pilots and designated drivers who congregate there. It's such an easy drink to make that we highly recommend it to all amateur barkeeps, too.

Ingredients:
2 oz. orange juice
2 oz. pineapple juice
2 tsp. lemon juice
2 tsp. Kiwi Syrup
2 tsp. Blue Curacao Syrup (Non-Alcoholic)
Red Bull
Ice cubes
Fruit Skewer with kiwi, strawberry, and blueberry

Method:
Put the ice cubes and all the ingredients except the Red Bull in a cocktail shaker. Shake vigorously, pour into a glass, fill with Red Bull. Garnish with the skewer.

Source: Red Bull Magazine

What is Mise en Place?

2012-11-07T00:59:00.000-08:00

What is Mise en Place?

Mise en Place (MEEZ-ahn-plahs) - French culinary term that means “everything in its place.” This culinary term refers to purchasing, preparing, and pre-measuring all the ingredients necessary for a dish before you start cooking.

Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.

This simply means that before you can even start preparing the ingredients for cooking your recipe, you want to make sure you have all the ingredients and equipment needed (the gathering and preparation of all the tools and food you need to complete the task at hand).This means pulling out your pots and pans, and every single ingredient before you even think about turning the burners on.

This practice (Mise en Place) is especially beneficial when preparing a new recipe that you haven’t tried before and also when preparing more than one recipe.

When you are preparing foods that you’ve made before, you only have to prepare ingredients first that you know you won’t have time to ready while cooking.

Besides for making your life easier by having all your ingredients in one place, you can check that you have everything you need before you start cooking.

If you practice this easy technique and “put everything in place” before you get started cooking, your dishes will come out better, and you will actually enjoy the act of cooking more than ever.

Using this technique is probably the single biggest difference between gourmet chefs and regular, once-in-a-while cooks.

Advantages of using this technique:

Less stress when preparing recipe.

Read the entire recipe in advance of needing to prepare it. Determine which ingredients and equipment you will need and have them nearby. Any missing ingredients that are not in your pantry can be purchased before it's too late for a quick trip to the store or your neighbor next door.

Once you have your ingredients together, prepare them so they are "cooking ready." This can mean different things depending on what recipe your using.

Examples: Toasting nuts, clean and chop any fruits and vegetables, salads ready-to-dress, letting certain ingredients come to room temperature, pre-measuring spices, preheating the oven or grill, desserts ready-to-serve.

Handing or preparing ingredients BEFORE cooking rather than in the midst of another preparation step when time delays may affect food quality.

Have everything measured and ready to be used in separate bowls or cups (or combined if the ingredients are being cooked at the same time).

Purchase a set of 4 or more small "mini" bowls. They come in different sizes and may hold from about 1 to 3 ounces. You can group ingredients or place them in the order used to assure all recipe steps are included.

If I am preparing a meal for a large gathering or a dinner party, I will prepared my ingredients sometimes a day in advance or even more (depending on the ingredient and the dish I will be making). I will always have the ingredients prepared and ready to use at the last minute before cooking. The various dishes are finally cooked, plated, and served.This way, I don't have to spend all my time in the kitchen, but can enjoy my guests.

This technique makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete several tasks simultaneously.

You will not overcook foods while trying to prepare the next ingredients for another dish.

Don't forget food safety as you cook:

Prepare your workspace by starting with a clean kitchen. There is also time to clean the mixing area as you go along rather than face a counter full of mixing equipment when you're done.

Fill your sink with hot soapy water to put your dirty dishes in as your cook. When preparing food, keep surfaces and utensils clean. Surfaces are not just counter-tops and cutting boards; don't forget to clean your utensils, too. Check out the Golden Rules of Food Safety.

Wash you hands between each cooking task!

A simple trick that I use, is to fill my kitchen sink with hot, sudsy water. This serves two (2) purposes for me.

When preparing food, I can toss the dirty dishes into the hot water as I cook. This make for easier cleanup.

As you cook, stick your hands in the water to clean.

What is a recipe?

2012-11-03T00:00:00.000-07:00

A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink. The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined.

(1) The Recipe Name tells you what you'll be making. Sometimes the author will include personal information on the recipe.

(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the ingredients.

(3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly-written recipes that use abbreviations.

(4) Some recipe will include Variations for the recipe and also how to Store your prepared dish.

Check out a sample of a well-written recipe below:

(1) Recipe Name:

Lemon Curd
A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter.

(2) List of Ingredients and amount used:

3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces
3 eggs, lightly beaten

* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them.

** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.

(3) Preparation Instructions:

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan (stainless steel, anodized aluminum, and enamel all work well). Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

(4) Variation and Storing the Dish:

Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.

Storing Lemon Curd: Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface). Store in refrigerator for up to 4 weeks or store in the freezer for one year.

Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. This is the reason most recipe fail. If the recipe says “room temperature,” there is usually a reason.

When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Then you can experiment from there.

Why a recipe does not work.

Yes, there are some recipes that do not work. This is usually because of a misprint, an editing error, and the recipe not being tested properly before printing.

No matter how detailed the recipe is written, the recipe can not tell you everything you need to know. Some judgment of your part is actually needed on certain variables, such as:

Kitchens are not stocked with the same equipment. Pots and pans can vary according to the material used to make them. Check out Choosing Cookware, A Well-Stocked Pantry and Baking Dish and Pan Sizes.

Ranges and oven have temperature differences.

Ingredients were not measured carefully. This is especially important when baking. Check out Cooking Equivalent Measurements and Basic Rules for Baking.

Cooking times that have been given in the recipe are meant to be used as a guideline only. If a cooking temperature is given as a means of determining doneness, this is usually accurate. Check out Cooking Temperature Chart.

You substituted ingredients improperly. Replacing ingredients may result vastly different taste. Could taste better or worse. Check out Ingredient Substitution Chart. The cook probably substituted an ingredient because they either:

Don’t have or couldn’t find one of the ingredients.

Wish to alter a recipe to lower the fat or calories.

Don’t have a particular piece of equipment to cook the recipe as instructed. Some ingredients and cooking steps can be substituted or eliminated and some just cannot.

Ingredients Assumptions:

Unless otherwise noted in the recipe, assume that:

butter is unsalted

eggs are large (about 2 ounces each)

flour is unbleached all-purpose flour

sugar is white granulated

fresh herbs, greens, and lettuces are washed and dried

garlic, onions, and fresh ginger are peeled

Basic Rules of Baking

2012-10-31T01:00:00.000-07:00

(1) Read your recipe carefully before starting:  Be sure you have all the ingredients called for and that you understand the recipe clearly. Learn more about recipes (What is a Recipe? How to Follow a Recipe. Why Some Recipes Don’t Work. What is Mise en Place?) my next blog.

(2) Cultivate the do-it-right attitude and habit. Remember: If it is worth doing, it is worth doing right! Baking demands accuracy and care. Unlike other kinds of cooking, such as soups or stews, you cannot improvise or substitute ingredients.

(3)  Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!

(4) Use good tools and utensils:  Assemble all the bowls, pans, and utensils you will need on your counter or work table before starting. Use standard measuring cups and spoons (see below).

(5) Use Correct Pan Sizes:  Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, more shallow pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.

Prepare the pan carefully according to the recipe. Place pans as near the center of the oven as possible. Do not place pans directly over another and do not crowd the oven (this makes for uneven baking).

(6) Use top-quality ingredients and assemble the ingredients before starting: You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.

(7) Measure the quantities correctly: This is a baking must! One common cause of cooking failures is inaccurate measurement of ingredients. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly. Also always use level measurements (all measurements in a recipe are level).

Measuring Liquids: Use a glass measuring cup. The glass permits you to see the level of the liquid being measured. The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. Check the measurement at eye level.

Measuring dry ingredients:
Use standard individual cups. Lightly spoon dry ingredients into correct cup size, heat up, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too.
Flour need not be sifted before measuring unless recipe specifies it. Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing.
Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.

(8) Mix Carefully: Each type of baking has difference methods of performing the mixing. Follow the recipe carefully.

(9) Final Step Before Baking: Spread cake batter evenly in the pans. Do not drop of knock pans to level the batter.

(10) Use correct oven temperatures: Never increase a cooking temperature because you are in a hurry. Make sure the racks are placed properly before heating the oven. If the recipe calls for a preheated oven, preheat it! Preheat at least 15 minutes before baking. Don't open the oven door prematurely. A draft may cause your baked product to fall. You can ruin a cake with a slow start in a cool oven because the cake can rise too quickly and then fall when the oven heat takes a spurt upward.

Fahrenheit (°F) Celsius (°C) Gas Number Oven Terms

225 °F 110 °C 1/4 Very Cool

250 °F 130 °C 1/2 Very Slow

275 °F 140 °C 1 Very Slow

300 °F 150 °C 2 Slow

325 °F 165 °C 3 Slow

350 °F 177 °C 4 Moderate

375 °F 190 °C 5 Moderate

400 °F 200 °C 6 Moderately Hot

425 °F 220 °C 7 Hot

450 °F 230 °C 8 Hot

475 °F 245 °C 9 Hot

500 °F 260 °C 10 Extremely Hot

550 °F 290 °C 10 Broiling

It is a good idea to check your oven temperature with a freestanding oven thermometer. An oven thermometer is very handy (and inexpensive) to find out what temperature your oven really is cooking at. An oven thermometer can be left in the oven to verify that the oven is heating to the desired temperatures.
If the oven is not maintaining the set temperature, the oven thermostat will have to be adjusted by a service center representative authorized by the manufacturer. However, if, after testing the oven temperature at several settings (325, 350, 375, and 400°F), it is consistently high or low by the same amount (say, 25°F), this can be factored into the temperature setting. For example, if you know that your oven runs "hot" by 25°F and you need to bake something at 350°F, set the oven for 325°F. Always check the oven thermometer to verify the temperature.

How to Bake a Great Cake

2012-09-13T13:13:00.002-07:00

Your beautiful decorations can make a party cake something extraordinary - but to show them off at their best, you must start with a perfectly-baked cake. Great cakes don't just happen by accident. Follow the following steps to help you get that WOW factor from everyone that see's your cake!

Choosing the Right Pan
Quality Pans are essential for creating beautiful decorated cakes.

Determine the size you will need.
A pan with a light finish will bake cakes with a lighter color crust.
Anodized Aluminum pans bake evenly and they won't warp or rust.

Preparing Cake Pans

Use a Non-Stick Spray or Cake Release and a Pastry Brush (or use solid vegetable shortening and flour). If your using a Non-Stick Spray make sure to just spray the inside of the pan first before you fill it up with the batter. If your using Cake Release or vegetable shortening with flour make sure to brush a thin coat on the inside of the pan before filling with cake batter.
I suggest you use Wilton's Bake-Even Cake Strips to help you bake even cakes that won't leave you with a crown on the cake. Throughly saturate the strips with cold water. Run your fingers down the strips to remove any excess moisture. (DO NOT WRING DRY!) With the aluminized side out, wrap the strip around the outside of the cake pan and close the bottom. Overlap the ends and use the pins that are provided (or straight pin without a plastic head) to hold the strip in place.

Mixing the Batter

Pre-heat your oven to the specified temperature for about 10-15 minutes.
Whether you bake from a recipe or a boxed mix, measure all of your ingredients before you begin.
Measure liquid ingredients at eye level in a standard liquid measuring cups.
Level off dry ingredients using measuring cups for dry measure.
Scrape the side and bottom of the bowl for even blending.

NOTE: Do not use a liquid measuring cup to measure dry ingredients, or use a dry measuring cup to measure liquids! This will give you different results!

Filling Cake Pans

Fill prepared pans half full.
Bake immediately after mixing as near to the center of the oven as possible.
Allow at least 1 inch of space on all sides and between pans.
Avoid opening the oven door during the first 20 minutes of baking.

Testing Cakes for Doneness

Test cakes for doneness while they are still in the oven.
To test for doneness, insert a toothpick near the center of the cake. The cake is done if the toothpick comes out clean.
Remove cakes from oven and cool in pans for 10 minutes on a cooling grid.

Removing the Cakes

To remove the cake easily from the pan, place parchment or waxed paper over the cake.
Place a second grid on top of the cake and invert the cake while sandwiched between the 2 grids.
Remove the top grid and cake pan and cool completely on the remaining grid for about 15-30 minutes. The paper prevents the wire from breaking the crust or leaving imprints.

Come by on Saturday to check out the next topic: "Icing Ingredients"!

Hungry Chick Chunky Chicken Soup

2012-09-08T16:09:00.000-07:00

Hungry Chick Chunky Chicken Soup

By hungrygirl_lisa on Aug 28, 2012 12:10 AM in Recipes

Sometimes you just need some chicken soup. This veggie-loaded crock-pot recipe has everything you need!

Ingredients
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. salt
1/8 tsp. black pepper
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can cannellini (white kidney)beans, drained and rinsed

One 14.5-oz. can stewed tomatoes (not drained)
2 cups bagged coleslaw mix
2 carrots, chopped
1 small onion, finely diced
1 cup frozen peas
1/2 tsp. fresh thyme
1 bay leaf
Directions
Evenly season chicken with 1/4 tsp. salt and the pepper. Place all ingredients in the crock pot and stir.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Remove and discard the bay leaf.
Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
Season with remaining 1/4 tsp. salt. Serve up and enjoy!

Makes 10 servings
PER SERVING (1/10th of recipe, about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein

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Posting Schedule

2012-09-07T15:33:00.001-07:00

I noticed that it's been a while since I posted anything, so I can keep you guys coming for more and keep you interested, I'm going to try to aim to keep a schedule with videos, new recipes that I find delicious and think anyone is capable of doing, and learn some history facts and nutrition facts about food! =D So every Wednesday and Saturday by 5:30pm Pacific time I'll post up a new posting to share with you all. I know I have a busy life, and so do you, so I'm going to do my part to keep you coming for more and so you can share with your friends and family.

See you on Sunday with the next posting! If there is anything you'd like to know how to make, see, or learn about let me know by posting your comments below!

Don't forget to check out my facebook page at
www.facebook.com/sweetcreationsbakeryboutique!

Pressure Control (Squeezing the Bag)

2012-01-05T21:56:00.000-08:00

Pressure Control is the third of the 3 KEYS TO SUCCESS in cake decorating.

The size and uniformity of your icing designs are affected by the amount of pressure you apply to the bag and the steadiness of the press-how you squeeze and relax your grip on the decorating bag. Your goal is to learn to apply pressure so consistently that you can move the bag in a free and easy glide while just the right amount of icing flows through the tip. Practice will help you achieve this control.

Option 1: Light Pressure

Option 2: Medium Pressure

Option 3: Heavy Pressure

Take the chance to watch this video to review all 3 KEYS TO SUCCESS for cake decorating.

Correct Bag Position

2011-10-16T22:55:00.000-07:00

Correct Bag Position

This is the 2nd Key that you need to know in order to succeed in decorating. The way your decorations curl, point and lie depend greatly on how you hold and move the bag. Bag position is described in terms of both angle and direction.

Angle
Refers to the position of the bag relative to the work surface. There are 2 basic angles.

90* angle is straight up, perpendicular to the work surface. It is used when making starts or drop flowers.

45* angle is halfway between vertical and horizontal. It is used for writing, borders and many flowers.

Direction
The angle of the bag to the work surface, when holding it at 45*, is only half of the story of a bag position. The other half is the direction in which the back of the bag is pointed. Correct bag position is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Preted the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Right-handed directions will be labeled R; left-handed directions will be labeled L. Techniques which use the 6:00 direction are the same for both left- and right-handed decorators and are not labeled. NOTE: Right-handed decorators always decorate from left to right.

Right-Handers

Left-Handers

Icing Consistency

2011-10-13T00:44:00.000-07:00

There are so many different types of frostings out there, but there are somethings you should know about frosting your cakes. The different consistency of your icing makes a HUGE differences in your cake/cupcakes.

There are 3 KEYS to Success in basic decorating, and Icing Consistency is one of those lessons and skills you should know.

Icing Consistency is the first key you need to learn, and almost any problem that you come upon while decorating will usually be resolved by referring to one of these keys. Correct Bag Position and Pressure Control are the other 2 Keys of Success for decorating. You will need to adjust the consistency of your buttercream icing depending on the decorations you will be making. Bellow are some examples of how to test icing consistency.

Stiff
Used for decorations such as flowers with upright petals, like the rose.
Use this test t check the consistency.

Place 1 cup of icing in a 9 oz. cup, 3 3/4 in. tall and about 2 3/4 in. diameter.
Insert a straight spatula all the way into the center of the icing and jiggle the cup.
When the icing is stiff consistency, the spatula will not move.

Medium
Used to create starts, dimensional decorating, borders, and flowers with petals that lie flat.
To convert stiff consistency icing to medium consistency, add 1 teaspoon of water for each cup of stiff consistency icing (2 1/2 teaspoons of water for the full recipe). Mix until well blended.

Use the same test as for stiff consistency.
When the icing is medium consistency, the spatula will move slightly and start to lean when you jiggle the cup.

Thin
Used for writing and printing, leaves, icing a cake.
To convert stiff consistency icing to thin consistency, add 2 teaspoons of water for each cup of stiff consistency icing (5 teaspoons of water for the full recipe). Mix until well blended.

Use the same test as for stiff consistency.
When the icing is thin consistency, the spatula will fall over when you jiggle the cup.

When making thin consistency icing for writing and printing, add 1/2 teaspoon of Piping Gel per cup of thin consistency icing. It will add stretch to the icing to making writing and printing easier.

How to make Marshmallow Fondant

2011-10-03T02:58:00.000-07:00

So, I've been getting this question asked a lot lately, "How do you make Marshmallow Fondant?" So I'm going to give you lovely people my recipe on how to make this yummy sugar treat that looks amazing on cakes and cupcakes!

*Note: Just know that this is a great arm workout! =D

Read everything first before making this!

Ingredients:
1) 1 bag of Mini Marshmallow (1lb (16oz) 453g)
2) 1 lb of Powdered Sugar
3) Crisco
4) Vanilla Extract*
5) Gel Food Coloring
*Clear extract is great for making white fondant.

Materials Needed:
1) A big bowl that is microwaveable
2) Rubber Spatula
3) Biggest size Mixing Bowl
4) 2 big Zip Blog Bag.
5) A container with a lid to put the fondant away.

Directions:
1) In the biggest mixing bowl you can find, grease up the bowl with Crisco, making sure to cover every spot, then put the powdered sugar and make a well in the middle.
2) In the microwavable bowl, cover the bowl with Crisco. This is to prevent from the marshmallow sticking.
3) Put the mini marshmallow in the microwavable bowl, as well for the any food coloring you plan to use, 3 tbsp of Crisco, and the extract. Put a little bit of food coloring at a time until you find the correct color you wish to work with. If making white fondant use CLEAR EXTRACT, as the regular extract will leave a brownish color to the finish.
4) Microwave in 30 seconds increments. After every 30 seconds mix the marshmallows with a greased up spatula. Continue until all the mini marshmallows have melted. During the time you are mixing the marshmallow its also a great time to add more color if you still haven't gotten the color you want. This just saves you time later on. Or you can just use the white fondant and knead the color in.
5) After all the mini marshmallows have melted, pour the melted marshmallow into the mixing bowl that has the powered sugar. Use the rubber spatula to pour whatever is left in the microwave bowl.
6) Use the spatula to cover the marshmallow with powered sugar. Keep using the spatula to help you from using your hands and getting them all sticky with marshmallow. If you must use your hands make sure to cover your hands with Crisco.
7) Keep kneading the powered sugar into the marshmallow. The texture should be nice and smooth like play-doh. If it's still sticky put more powered sugar. If it's to dry put more Crisco.
8) Once the kneading is done, put the fondant in the plastic zip blog bag. Double bag it to prevent any air entering the bags. Then put the fondant into a tight container to store away.

Marshmallow Fondant

Don't put in the fridge or freezer!

You can use this right away if you must use it.

This should last you up for a week.

I hope my instructions are as clear as possible. Have fun making this and by the end of making it you should have better looking arms (lol!)

Fahrenheit (°F)	Celsius (°C)	Gas Number	Oven Terms
225 °F	110 °C	1/4	Very Cool
250 °F	130 °C	1/2	Very Slow
275 °F	140 °C	1	Very Slow
300 °F	150 °C	2	Slow
325 °F	165 °C	3	Slow
350 °F	177 °C	4	Moderate
375 °F	190 °C	5	Moderate
400 °F	200 °C	6	Moderately Hot
425 °F	220 °C	7	Hot
450 °F	230 °C	8	Hot
475 °F	245 °C	9	Hot
500 °F	260 °C	10	Extremely Hot
550 °F	290 °C	10	Broiling