CakeChemistry Posted 25 Oct 2013 , 9:55pm
post #1 of

AOk, so one of the things I don't like to do is sieve icing sugar (powdered sugar/confectioners sugar). It gets everywhere. It takes ages. I have to push lumps through the sieve. It makes my arms ache. I just want it to be quick so I can get on with the fun stuff. Dos anyone have any tips? Also post here if you find some stuff tedious that others might be able to help with to make it easier? Alternatively just have a rant!

30 replies
BrandisBaked Posted 25 Oct 2013 , 10:11pm
post #2 of

AThe only thing I ever sift is cocoa. Just haven't had the need to sift powdered sugar or anything else.

What I find tedious and hate doing is mix/scrape, mix/scrape. I HATE scraping the bottom of the bowl... especially when the bowl is on a 60 qt mixer. UGH!

CakeChemistry Posted 25 Oct 2013 , 10:47pm
post #3 of

AThe only time I cut corners and didn't sieve I ended up with lumpy frosting. Drives me bloody mad, icinjg dust everywhere! Plus it's boring! I just want to decorate!!!

CakeChemistry Posted 25 Oct 2013 , 10:47pm
post #4 of

AMix scrape also annoying!

rebecca67e Posted 25 Oct 2013 , 11:20pm
post #5 of

you could get one of those sieves where you don't shake it, you twist something instead :-)

 

I'm not sure what it's called but it's like a cylinder and you just turn the handle and it rotates some mechanism inside that sifts the icing sugar/flour/whatever. I can't remember who it is that I watch on Youtube that uses one of those....

 

 

anyway sorry enough about that xD

 

I don't think I find anything tedious as such. I don't like waiting for my butter and eggs to come to room temp because I ALWAYS forget to bring them out of the fridge beforehand.

rebecca67e Posted 25 Oct 2013 , 11:23pm
post #6 of

aha! here it is. would make a lot less mess too, I suspect.

 

http://www.amazon.com/Johnson-Rose-3376-Rotary-Flour-Sifter/dp/B0001MS054

DeliciousDesserts Posted 25 Oct 2013 , 11:31pm
post #7 of

A

Original message sent by BrandisBaked

The only thing I ever sift is cocoa. Just haven't had the need to sift powdered sugar or anything else.

What I find tedious and hate doing is mix/scrape, mix/scrape. I HATE scraping the bottom of the bowl... especially when the bowl is on a 60 qt mixer. UGH!

They make a bowl scrapper attachment for the 60 quart. Wish they did for my little one.

BrandisBaked Posted 25 Oct 2013 , 11:57pm
post #8 of

A

Original message sent by DeliciousDesserts

They make a bowl scrapper attachment for the 60 quart. Wish they did for my little one.

$600! Yikes!

Norasmom Posted 26 Oct 2013 , 12:04am
post #9 of

Cleaning after the cake is done is tedious!  I am not one to clean as I go so it takes awhile to clean when I'm done...

kblickster Posted 26 Oct 2013 , 12:29am

I only have 1 kitchenaid and one bowl.  Mix, wash the bowl, mix, wash the bowl, mix..........I also hate the sound of my oven timer.  I only have a conventional oven and have to bake and bake.

kikiandkyle Posted 26 Oct 2013 , 1:45am

AI love my flex edge beater.

I don't sift either but I suspect they put something in American powdered sugar that probably isn't in British icing sugar which is why we can get away with it.

For me it's getting couplers out of piping bags. So annoying and messy.

akrainis Posted 26 Oct 2013 , 1:56am

For me it's shredding carrots for carrot cake. It's our best seller, so I shred about 7.5 kilos at a time. We have the shredder attachment for the Hobart mixer, I still just hate it. 

BrandisBaked Posted 26 Oct 2013 , 2:00am

AThere is a bit of cornstarch in our powdered sugar to keep it from clumping.

liz at sugar Posted 26 Oct 2013 , 2:24am

Could you just whirl your powdered sugar in the food processor to break up lumps?

 

Liz

SecretAgentCakeBaker Posted 26 Oct 2013 , 2:44am

AI have never used one, but there are also electric and battery powered sifters.

CONFECTIONERIE Posted 26 Oct 2013 , 3:50am

Quote:

Originally Posted by kikiandkyle 

For me it's getting couplers out of piping bags. So annoying and messy.

 

OMG, THIS!!!  I have THE hardest time getting couples out of piping bags.  It's one of those "grin and bear it" kinda things, haha.

 

I hate stirring ganache.  I make a lot of truffles and ganaches and I get SO BORED stirring ganache.  I also make my ganache with goat cheese instead of cream (it has an insanely good tangy combo with dark chocolate) but it can be kinda grainy sometimes so I have to stir it sooooo much.  I have callouses from stirring ganache.  I usually plop down in front of the TV and stir, stir, stir!

mcaulir Posted 26 Oct 2013 , 4:46am

OP, you can use icing mixture rather than pure icing sugar for just about everything. It doesn't need nearly as much sifting. I've used it for royal icing, buttercream etc. Is there a reason you need to use the pure?

SecretAgentCakeBaker Posted 26 Oct 2013 , 5:09am

A

Original message sent by CONFECTIONERIE

I hate stirring ganache.  I make a lot of truffles and ganaches and I get SO BORED stirring ganache.  I also make my ganache with goat cheese instead of cream (it has an insanely good tangy combo with dark chocolate) but it can be kinda grainy sometimes so I have to stir it sooooo much.  I have callouses from stirring ganache.

Can you put the ganache in your mixer on low? Or maybe an ice cream machine, just don't freeze the bowl.

cazza1 Posted 26 Oct 2013 , 6:04am

I always use pure icing sugar and it has always clumped.  I just throw it in the food processor and whiz it and then wait a few minutes before taking the lid off, otherwise you have icing sugar clouds.

CakeChemistry Posted 26 Oct 2013 , 7:45am

AOh my, I love this forum, I am now itching to whizz my icing sugar in the kenwood! In terms of using the alternative piping sugar stuff, I didn't even know that existed! And I am buying one of those rotary sifters!!

WeekendBaking Posted 26 Oct 2013 , 8:04am

Hi everyone! Just thought I'd add to the list - cleaning piping bags! hard to get all the grease off, takes several washing. For the tips and couplers I dump them all into a bowl with hot water before soaping. For mixing bowls If I have just used some lemons I would invert the leftover peels and use it to scrub my mixing bowls, takes the grease off and cuts my soaping time in half.

LizzieAylett Posted 26 Oct 2013 , 8:24am

For me it would have to be greasing the tins.  I just really don't like it so if my husband is home then he will kindly do it for me. 

de_montsoreau Posted 26 Oct 2013 , 10:47am

For me it's filling batter in cupcake cases. I have a storefront and bake hundreds of cupcakes each week and I just hate distributing the batter, it is tedious beyond words. I have tried so many different dispensing methods and was never satisfied with any of them. I finally had to resort to hiring someone... :grin:

 

Regarding piping bags - I only use disposable ones. Cleaning them drives me crazy. I only use the tips without couplers, but when the get stuck in the bag I just hold them under hot running water - the plastic will soften and I can remove the tip easly.

DeliciousDesserts Posted 26 Oct 2013 , 12:25pm

ACutting the parchment rounds & greasing pans. Ugh.

-K8memphis Posted 26 Oct 2013 , 1:01pm

if you turn your piping bags inside out the couplers will peel right out -- not that you'll like doing any better--but...it's easier--

 

i dread cutting dowel--i dread it every cake i make--dread--i have some shears that make it easier,, gottta miter box-- but i don't like it--it's because it's messy and i hate to have a mess after i get the cakes final iced--i don't think there's any overcoming an idiosyncrasy  :smile:

DeliciousDesserts Posted 26 Oct 2013 , 1:36pm

AOh k8, I'm with ya on the cutting dowels. Hate that part.

I purchase mine in 1/4" increments but there's usually at least 1 tier that isn't exact so I have to cut.

-K8memphis Posted 26 Oct 2013 , 2:00pm

Quote:

Originally Posted by DeliciousDesserts 

Oh k8, I'm with ya on the cutting dowels. Hate that part.

I purchase mine in 1/4" increments but there's usually at least 1 tier that isn't exact so I have to cut.

 

 

have you seen those ones with the screw in the top so you can adjust it up or down? they were stupid expensive but a great idea--oh god how lazy am i??

 

i only bought a couple packs and just kept them in the drawer forever--finally used them last month--was so much fun!!!

SweetCarolines Posted 26 Oct 2013 , 2:42pm

If I was rich, I would pay someone to color my royal icing, put it in piping bags, and then wash the bags, bowls AND the tips before switching colors, again and again. I would seriously pay someone to just hand me colored royal icing so all I have to do is decorate.

 

I'd pay them $12.75 an hour with all the benefits and if they want a room in my house I'd give it to them, too. Hell, they can have my first born male child, as long as I don't have to participate in the hellish nightmare that is switching colors when decorating with royal icing.

-K8memphis Posted 26 Oct 2013 , 2:47pm

Quote:

Originally Posted by SweetCarolines 
 

If I was rich, I would pay someone to color my royal icing, put it in piping bags, and then wash the bags, bowls AND the tips before switching colors, again and again. I would seriously pay someone to just hand me colored royal icing so all I have to do is decorate.

 

I'd pay them $12.75 an hour with all the benefits and if they want a room in my house I'd give it to them, too. Hell, they can have my first born male child, as long as I don't have to participate in the hellish nightmare that is switching colors when decorating with royal icing.

 

 

buy more bowls, bags and tips when you can ;)

cak3m0m Posted 26 Oct 2013 , 2:58pm

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