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Posts by soledad

I am sorry that I was not clear enought.... When I first put the time in the alarm is just for me to be alert  to my baking, at this time the cake is not done yet but it will be in a few more minutes. I just have to check and see. when the alarm sounds I put the oven light on and check first of all for the color of cake if it is the right golden color of a done cake.   Most of the times it is a very light golden color , this tells me without opening the oven that it...
I always bake at 325. I would put the alarm for 35 min and when it rang.... it means it is time for me to start checking on it , I turn on the oven light  and look at it...if it looks very light I put some more time like 5 or 10 more min. on the alarm. When it rangs again , I open the oven and touch it if it spings back is done, but to make sure I do the toothpick   test. If when I touch it is a little sticky I give it 5 more min., follow by the  spring back test and...
I am just doing it again!     Ciao!
I went to one of my favorites cookie "MASTER"  blog's   " The sweet adventures of sugarbelle"  and found the following article check it out   http://www.sweetsugarbelle.com/blog/2012/11/cookie-pricing-chart/comment-page-10/#comments     and also the links at the bottom of her article. Ciao!
Have you try the recipe? If you have not, why don't you do a trial run  and see if it is foolproof as you are hopping?  If you freeze the cake as suggested  be sure to wrap it well with film wrap, I usually wrap it three times.     Good luck!   Ciao!
That is a new take on the rose cake by I am baker , came out beautiful!  Congratulations!   Ciao!
It is much easier to do decorations in fondant. Might be cheaper also. I have been doing cookies for some time, and I still can not do a decent one in anything but fondant. You can see my gallery. I am a hobbyst.  I also think in order to have a more manageable class it should be smaller size. This way you could  be able to do some teaching.  http://www.karenscookies.net/Cookie-Decorating-Tutorials_ep_41-1.html   The link I am sending you is very...
do a mixture of 50/50 fondant and gumpaste let it dry a bit before cutting, cut it and let it dry some more, not totally so that the images are manageable but not too stiff.     Ciao!
Good morning!!!     http://www.youtube.com/watch?v=UOFcJMmu0RI     If you see to your side you will see more links.   If that is not what you need, google  " how can I make marzipan fruit"   lots of selection there!   Good luck!   Ciao!
Se me olvidaba, casi la mayoria de los adornos en los pasteles son de masa comestible como el " gumpaste" o fondant con "cmc" o tylosa. esas se trabajan con las herramientas que puedes usar solo con tus pasteles.Las figuras echa con masa comestible se mantienes lejos de la luz del sol porque sino pierden algo de su color.   Porcelana fria es totalmente otro material y se usan otros  colores creo que son acrilicos.Y segun tengo entendido las herramientas que usas...
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