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Figure piping link ... really neat!

post #1 of 38
Thread Starter 
I have never done figure piping and when I ran across this on youtube I found it very interesting.

http://www.youtube.com/watch?v=_8doUtSNHPI&feature=related
post #2 of 38
Wow..That is some great figure piping...It would be interesting to know what icing recipe they are using to holds it's shape so well.Mine seems to fall over when you pipe to high...too bad it wasn't in english too...Thanks for sharing!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #3 of 38
Yeah, I have seen this video before. It is pretty cool.
post #4 of 38
It's all about the icing! icon_smile.gif YOu must have the perfectly made icing. *The* master piping guy was Richard Snider (sp?) - long before Roland. He recommended boiled icing but I no longer have the recipe icon_sad.gif
post #5 of 38
Boiled icing is also known as seven-minute frosting/icing. Here's a link to Paula Deen's version, which is the closest I found to the one I remember my mother making:
http://www.foodnetwork.com/recipes/paula-deen/7-minute-frosting-recipe/index.html
Wouldn't it be lovely to have that much control over a pastry bag? I kept thinking what the cake would look like if I tried doing that myself - not a pretty picture!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #6 of 38
Many many years ago I took classes at Wilton (chicago) and in Fl. with Roland W. Here are 2 recipes i've saved fro years hope it helps. icon_smile.gif
Boiled icing for figure piping:
3c. granulated sugar,2/3 c. of water.1/4 tsp.cream of tartar: cook these ingre. till 234 f.
in mixing bowl : 4Tblsp. meringue powder,2/3c lukewarm water and 1 1/4 c sifted-powder sugar.
beat the meringue with warm water until peaks form-add powdered sugar beata on med. till well blended. To this add the cooked mixture beat med. till light and fluffy. (for straight stand up figures add an additional 1 cup pow.sug. to that step.
___
this next recipe is basic buttercream, but the nice thing is you can smooth (paint) brush dipped in hot water, paper towel excess. you get a perfectly smooth very detailed look:
2lb powder sugar, 2c. hi-ratio shortening,1/3c water,1/2tsp.salt,2tsp.vanilla.
Mix sugar,1/2 c of short.,water,salt/van. beat 5min on low, add remaining short. beat 3-5min. low-med.#2 speed.
post #7 of 38
Kakeladi, I found several books by a Richard Snyder on Amazon. Would you happen to know if the recipe you had for figure piping was in a book for piping flowers (he has a couple of those) or something else?
post #8 of 38
Wow that is really awesome. That's for sharing that. Very Neat!

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #9 of 38
Someone asked: .....books by a Richard Snyder on Amazon. Would you happen to know if the recipe you had for figure piping was in a book for piping flowers .........

I believe it is but really cant remember for sure. I vaguely remember it being one of the larger (in size) books.....not the one that would be about 5x7 - that has a yellow dustcover! Strange what our minds remember - I can 'see' the book in my mind still icon_smile.gif

.......
basic buttercream, but the nice thing is you can smooth (paint) brush dipped in hot water, paper towel excess. you get a perfectly smooth very detailed look:
2lb powder sugar, 2c. hi-ratio shortening,1/3c water,1/2tsp.salt,2tsp.vanilla.
Mix sugar,1/2 c of short.,water,salt/van. beat 5min on low, add remaining short. beat 3-5min. low-med.#2 speed...........

I believe this is the recipe Roland has you use in his class....It's good just not quite as good as the boiled.
post #10 of 38
They make cakes like that here in Chinatown and they call the icing "whipped cream". I have no idea what they put in it to make it like that because it is super light and actually dries out almost like meringue but you can taste cream, no grit from powdered sugar, no shortening in it, not a meringue base. Other then that, like most things Chinatown and Chinese pastry, it's a mystery what's in it! icon_biggrin.gif Cool video, I should ask my friend to translate.
post #11 of 38
WOW!

That is amazing! Thank you so much for sharing.
post #12 of 38
Quote:
Originally Posted by FromScratchSF

They make cakes like that here in Chinatown and they call the icing "whipped cream". I have no idea what they put in it to make it like that because it is super light and actually dries out almost like meringue but you can taste cream, no grit from powdered sugar, no shortening in it, not a meringue base. Other then that, like most things Chinatown and Chinese pastry, it's a mystery what's in it! icon_biggrin.gif Cool video, I should ask my friend to translate.



Please, please do ask your friend. See if there is any way he/she can get the recipe for the icing.
post #13 of 38
Alrighty, because I am OCD, I actually learned about all I could from this... Thanks Google translate!

This was made in Viet Nam, by a food distributor. Title of the video is "How to make a birthday cake part 4". If you click on the person's other uploaded videos they have parts 1-3 also posted. It was as I suspected, mystery powder that the chef keeps mixing with bottled water. He demonstrates filling all kinds of cakes with it then finishes with decorating with it in part 4. It is the "whipped cream" typical in Asian bakeries.

Interesting techniques, part 1:
http://www.youtube.com/user/liekata#p/u/22/z-_Vjdyc10s

Part 2 (shows mixing of the mystery powder a lot):
http://www.youtube.com/user/liekata#p/u/21/hrhQl_T7ehc

Part 3:
http://www.youtube.com/user/liekata#p/u/19/N-QXagWgLSQ

I also google translated the company website, here's their recipe for their "Flan Powder Sponge Cake", in case anyone is interested:

· Name of Product: flan powder (sponge cake)

° You Package: 12.5kg/bao; 25kg/bao

· Key Ingredients: Wheat flour, sugar, milk powder, butter, food additives

Formulated:

+ Flour Sponge flan cake: 1000gr

+ Eggs: 400gr

+ Water: 350 grams

· Option Preparations:

+ Put the flour, egg (isolated case), which in mortars

+ Go slow 1 minute, fast 6 minutes, then beat at low speed 1 minute

+ Place the mold canvas

+ Bake in oven at 170c temperature from-180C

+ Baking time: 18-22 minutes

icon_biggrin.gif
post #14 of 38
From Scratch--you are the BOMB! I too went to a bunch of other sites, but am a computer dork and couldn't find out how to make google translate work. I did establish that this is Vietnamese, and guess what......? One of my BEST friends is Vietnamese!!!! Can you believe it?

Oh boy, oh boy. I'm gonna have her find that mystery powder and try making this "whipped cream" icing. I'll be sure and post any information.
post #15 of 38
Apti and FromScratchSF, we are all humbly grateful and awaiting the next installment of this saga with bated breath!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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