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Posts by auzzi

Try asking your question in the "Cookies!" forum ...
Potted up in shot glasses, and small jars, glasses, and bowls, they are in vogue as a dessert for weddings and celebrations.   In general, search for parfaits in an Image search to get an idea of what you would like to attempt.   Shot glass desserts is also another search parameter.   Individual or mini trifles are the same type of assembly dessert.
# check that the sugar is vegan ..   Lemon Cupcakes 220g plain flour 200g caster sugar 1 teaspoon baking powder 1 teaspoon bicarbonate of soda pinch salt grated zest 1 lemon juice 1 lemon [30ml juice] 215ml non-dairy milk 120ml flavourless oil 30ml vanilla extract 15ml white vinegar [muffin method - 15-20 mins 175-180 deg Cel.] Icing [thick glacé type]: 150g icing sugar 30-40ml lemon juice 135-140ml water
Any Hi Ratio SHortening is coconut free ..   Examples: Wesson's "Super Quik Blend" Partially hydrogenated vegetable oils [soybean and palm], mono- and di-glycerides, polysorbate 60   The Baker's Kitchen Professional High Ratio Icing Shortening Partially Hydrogenated Vegetable Oil (soybean and Palm oils) With Mono- and Diglycerides, Polysorbate 60.   Sweetex Partially Hydrogenated (soybean and Palm oils with Mono- and Diglycerides   CK products High Ratio...
It depends on 1. the type of starch or flour that you are using 2. how soft/firm you wish the texture to be 3. other binding agents present in the mix 4. substitute binders 5. other allergen requirements 6. "gum" or "not gum" debate 7. age or style of the recipe 8. the food science or technical experience of the recipe writer 9. the quality of the recipe - good, bad. indifferent   etc ....
Ask the decorator - she's on this forum   www.lovelycakes.net   https://www.facebook.com/LovelyCakes.CT/photos/a.239942642273.148262.120935132273/10151877513382274/?type=1&theater
As it is a type of glaze rather than a frosting, Poured Fondant is rarely used as a large cake covering.    As with Petit Fours and other smaller bakery items, you will have to do multiple coats to get the coverage on a larger cake . It is also liable to crack when it is moved around.. 
Square-toothed combs will give the same effect - examples of icing combs       
http://cottagefoods.org/laws/usa/indiana/
The problem is the inconsistent result.   Ordinary crystalline white sugar, when you run it through a coffee grinder OR food processor OR a small spice grinder produces powder with various sized crystals.    Commercial powdered sugar is produced by grinding, then sieving multiple times.   FYI * Icing sugar, confectioners' sugar, powdered sugar containing 3-5% starch has a 0.007 - 0.11mm  Crystal size * Caster/castor sugar, superfine sugar has a 0.29 - 0.34mm Crystal...
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