Vicki said, "I can honestly say with confidence that a novice could make this cake, just like I did and I'm certain that with even more practice I could eventually have it looking like the one in the pages of Whimsical Bakehouse."
Wednesday, December 31, 2008
Saturday, December 20, 2008
Food Coloring
I have been searching for the liquid gel colors and candy colors in teal, neon pink, royal blue, and purple and can't find them. I see other shades of pink and violet and wasn't sure if these were the exact names of the colors used in the photo on page 63 of The Whimsical Bakehouse or if they are called something else. Also if someone could tell me where to find them I'd appreciate it. Unless I'm getting things confused please tell me what colors are needed in the liquid gel colors and then the candy colors. Thank you.
There are four main types of colorant for icing: LIQUID, GEL or PASTE, LIQUI-GEL, and POWDERED. Liquid is less concentrated than the paste or liqua-gel. Although you can still achieve a wide range of colors you may need more of the liquid to mix dark or rich colors. Personally I do not like the powdered colors - I find that they don’t dissolve completely, leaving speckles throughout the buttercream.
Candy and chocolate can be colored with liquid (oil based) candy colors or powdered pigment. Again I prefer the liquid candy color to the powder because it fully incorporates with the chocolate.
At the bakery we use Chefmaster colors. But, really, any colorant will work. Even McCormick's from the grocery store makes a variety of colors, including neon. All of the icing and chocolate colors in our books (with the exception of sky blue for chocolate) were mixed with a palette of Chefmaster liquid-gel and candy colors.
Chefmaster makes a wide range of liquid-gel colors. If you want neon colors you must specify: neon pink, neon green, etc. But, with the exception of neon pink, the bright colors I mix can be made by mixing other colors: neon green can be mixed by adding yellow to green; teal can be made by mixing green and sky blue: midnight blue is a combination of violet and royal blue. Chefmaster violet is equivalent to what I think of as purple.
The candy colors come in fewer colors. The Chefmaster pink will give you a great neon pink – to get a pastel pink just use less or use small amounts of red. Chefmaster’s blue is a royal blue. To get sky blue we use Wilton’s blue candy color. To make teal we mix equal parts of Chefmaster green with Wilton’s blue. The Chefmaster red, orange, yellow, green, and violet are all standard colors and can be substituted with other brands.
I recently discovered that Chefmaster (Byrnes and Kiefer Company) is making a selection of new glycerine-based natural colors. I have found a couple of other sources that make all natural colors. I am going to experiment with them and I’ll let you know how they work.
Chefmaster liqua-gel colors variety pack:
http://www.cakedeco.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=6184&p_catid=56&page=1
Chefmaster liquid candy color:
http://cakedeco.com/cgi-bin/webc.cgi/st_main.html?p_catid=53
Icing colors from Wilton:
http://search.wilton.com/?q=icing+colors&x=13&y=12#i=1&page=2&q=icing+colors&u1=q&x=13&y=12
Candy color from Wilton
http://www.wilton.com/store/site/product.cfm?id=3E30B819-475A-BAC0-5F5189466A40B391&killnav=1
Ateco gel color variety pack:
https://www.atecousa.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=ateco&Product_Code=1112&Product_Count=&Category_Code=
Ateco candy color:
https://www.atecousa.net/Merchant2/merchant.mvc?
Mc Cormick liquid food coloring:
http://www.mccormick.com/Products/Extracts-and-Food-Colors/Food-Colors.aspx
For more detailed information about food coloring visit http://www.bkcompany.com/default3.htm.
There are four main types of colorant for icing: LIQUID, GEL or PASTE, LIQUI-GEL, and POWDERED. Liquid is less concentrated than the paste or liqua-gel. Although you can still achieve a wide range of colors you may need more of the liquid to mix dark or rich colors. Personally I do not like the powdered colors - I find that they don’t dissolve completely, leaving speckles throughout the buttercream.
Candy and chocolate can be colored with liquid (oil based) candy colors or powdered pigment. Again I prefer the liquid candy color to the powder because it fully incorporates with the chocolate.
At the bakery we use Chefmaster colors. But, really, any colorant will work. Even McCormick's from the grocery store makes a variety of colors, including neon. All of the icing and chocolate colors in our books (with the exception of sky blue for chocolate) were mixed with a palette of Chefmaster liquid-gel and candy colors.
Chefmaster makes a wide range of liquid-gel colors. If you want neon colors you must specify: neon pink, neon green, etc. But, with the exception of neon pink, the bright colors I mix can be made by mixing other colors: neon green can be mixed by adding yellow to green; teal can be made by mixing green and sky blue: midnight blue is a combination of violet and royal blue. Chefmaster violet is equivalent to what I think of as purple.
The candy colors come in fewer colors. The Chefmaster pink will give you a great neon pink – to get a pastel pink just use less or use small amounts of red. Chefmaster’s blue is a royal blue. To get sky blue we use Wilton’s blue candy color. To make teal we mix equal parts of Chefmaster green with Wilton’s blue. The Chefmaster red, orange, yellow, green, and violet are all standard colors and can be substituted with other brands.
I recently discovered that Chefmaster (Byrnes and Kiefer Company) is making a selection of new glycerine-based natural colors. I have found a couple of other sources that make all natural colors. I am going to experiment with them and I’ll let you know how they work.
Chefmaster liqua-gel colors variety pack:
http://www.cakedeco.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=6184&p_catid=56&page=1
Chefmaster liquid candy color:
http://cakedeco.com/cgi-bin/webc.cgi/st_main.html?p_catid=53
Icing colors from Wilton:
http://search.wilton.com/?q=icing+colors&x=13&y=12#i=1&page=2&q=icing+colors&u1=q&x=13&y=12
Candy color from Wilton
http://www.wilton.com/store/site/product.cfm?id=3E30B819-475A-BAC0-5F5189466A40B391&killnav=1
Ateco gel color variety pack:
https://www.atecousa.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=ateco&Product_Code=1112&Product_Count=&Category_Code=
Ateco candy color:
https://www.atecousa.net/Merchant2/merchant.mvc?
Mc Cormick liquid food coloring:
http://www.mccormick.com/Products/Extracts-and-Food-Colors/Food-Colors.aspx
For more detailed information about food coloring visit http://www.bkcompany.com/default3.htm.
Saturday, December 13, 2008
Coloring Buttercream
I have not been successful with getting the vibrant colors that you have photographed in your books, but I am not giving up. How do you acheive such great color with Kaye's buttercream?
It is difficult to create vibrant colors using Kaye's Buttercream. Although Kaye's is far superior in taste we use House buttercream when mixing rich or neon colors. There are a few things at play:
1) Kaye's buttercream is made with all butter which gives it a creamy tint. This slightly mutes the color, i.e. blue might have a greenish tint.
2) I have found that Kaye's buttercream is great for pastel colors, but once large quantities of colorant are added the color tends to bead up and not fully incorporate into the buttercream.
3) The high-ration shortening in the House Buttercream allows for absorption of liquid and colorant. It also has a pure white base which allows for a purity of color.
At the bakery, because we always have both buttercreams available, we crumb coat with the Kaye's (for flavor) and do the final coat of icing (if colored) with the House. Sometimes we mix equal parts of the two buttercreams which gives us the best of both worlds (we use this concoction to make our roses).
It is difficult to create vibrant colors using Kaye's Buttercream. Although Kaye's is far superior in taste we use House buttercream when mixing rich or neon colors. There are a few things at play:
1) Kaye's buttercream is made with all butter which gives it a creamy tint. This slightly mutes the color, i.e. blue might have a greenish tint.
2) I have found that Kaye's buttercream is great for pastel colors, but once large quantities of colorant are added the color tends to bead up and not fully incorporate into the buttercream.
3) The high-ration shortening in the House Buttercream allows for absorption of liquid and colorant. It also has a pure white base which allows for a purity of color.
At the bakery, because we always have both buttercreams available, we crumb coat with the Kaye's (for flavor) and do the final coat of icing (if colored) with the House. Sometimes we mix equal parts of the two buttercreams which gives us the best of both worlds (we use this concoction to make our roses).
Monday, December 8, 2008
Zoe's (and mom) Barnyard
A while back, Zoe, and her mom Sally, took a decorating class with me. A couple of months later I received an email from them with this photograph attached. I immediately fell in love with their cake. Such a clever arrangement. So fun and colorful. I am inspired!
Tuesday, December 2, 2008
Gingerbread Adventures
Barnyard Hayloft 2008 
Barnyard Tractor
Farmer, Cow, and Chicken
Ice Castle 2007 
Gnome Home 2006
Carpenter Gothic Mansion 2005For the 4th consecutive year my mom and I made a gingerbread "house" for the New York Botanical Gardens Gingerbread Adventures exhibit. This show runs in conjunction with their amazing train show - if you haven't seen it before you shouldn't miss it. It is magical. Both are on exhibit until early January. Visit http://www.nybg.org/hts08/hts.html for more details.
The other bakers/decorators exhibiting this year include Mark Tasker of Balthazar, Kate Sullivan of LovinSullivanCakes, Jill Adams of the Cake Studio, and Mark Randazzo of Mark Joseph Cakes.
This time around I made a barn replete with tractor, hay loft, silo, and a farm yard full of animals. Instead of piping on the wood slats of the barn with royal icing I made impressions in the gingerbread before it baked: paneling with nail holes and wood grain. After the sides baked and cooled completely I thinned out royal icing, tinted it red, and using a large paint brush, painted the barn sides. This semi-transparent icing layer created a weathered effect. The roof shingles are made from cereal (Cinnamon Toast Crunch). The animals, farmer, and tractor were deceivingly complex. I made templates in sections, as if each animal were dissected into strips. These cross sections were "glued" together to create a more dimensional cookie. They were painted with royal icing. The grass - tinted dessicated coconut. And the grass base? A layer of rice cereal treats.
In all I spent about 4 hours making the cardboard template, and approximately 12-16 hours cutting, assembling, and decorating the barn - but I tend to work quite fast.
I am already thinking of what I can do next year. I love making these things. If you have any ideas let me know.
Here are some photos of the barn and my creations from past years: a carpenter Gothic mansion, a gnome home, and an ice castle.
Monday, December 1, 2008
Working with Chocolate
I bought your book around about a year ago. I LOVE IT ! Just one thing, I have tried and tried and tried to do the chocolate work and I just can't seem to master it. I have gone over everything in your book but I must be doing something wrong. Can you please tell me how you do it. I don't microwave anything so I'm thinking maybe my chocolate gets to hot and it smears.
Judging by what you have told me, I can make some guesses as to what might be happening.
You may be correct that the chocolate is getting too hot. However, when chocolate overcooks it has a tendency of getting lumpy. Does yours do this? Melt your chocolate over a barely simmering double boiler - never over direct heat. What I do is, once my chocolate is melted to about body temperature, maybe a touch hotter (110F), I mix my colors and fill my pastry cones. I keep the chocolate (in the pastry cones) on a heating pad, which keeps it at the ideal temperature - not too hot, not too cold. I have found that the melted dark chocolate withstands a bit more heat in the liquid state than the white chocolate.
When you say it smears, do you mean one color runs into another? If this is the case, let each color set slightly before filling or piping the next color. Just make sure to not let it harden completely, because this may cause the chocolate to warp off the page which will allow the next color to run under it, also causing a blurred effect.
Are you using confectioner's chocolate? "Real" chocolate may react differently when following the directions in our book. If this is the case you will need to temper your chocolate first.
See my Step-by-Step directions (whimsicalbakhouse.com) for making a Chocolate Portrait for detailed information about working with chocolate.
Judging by what you have told me, I can make some guesses as to what might be happening.
You may be correct that the chocolate is getting too hot. However, when chocolate overcooks it has a tendency of getting lumpy. Does yours do this? Melt your chocolate over a barely simmering double boiler - never over direct heat. What I do is, once my chocolate is melted to about body temperature, maybe a touch hotter (110F), I mix my colors and fill my pastry cones. I keep the chocolate (in the pastry cones) on a heating pad, which keeps it at the ideal temperature - not too hot, not too cold. I have found that the melted dark chocolate withstands a bit more heat in the liquid state than the white chocolate.
When you say it smears, do you mean one color runs into another? If this is the case, let each color set slightly before filling or piping the next color. Just make sure to not let it harden completely, because this may cause the chocolate to warp off the page which will allow the next color to run under it, also causing a blurred effect.
Are you using confectioner's chocolate? "Real" chocolate may react differently when following the directions in our book. If this is the case you will need to temper your chocolate first.
See my Step-by-Step directions (whimsicalbakhouse.com) for making a Chocolate Portrait for detailed information about working with chocolate.
Smooth Icing
I Love your books and recipes here in South Carolina. I have a dream to create beautiful cakes such as yours. Some of mine have turned out pretty good, I must admit. I am a hobby baker, maybe someday will do more with it. My background is Art! I love to draw. Anyway...my problem is that I follow your directions on the buttercream to a tee, but it is so silky I can't get it smooth like your photos. I have not even attempted the roses yet. Do you use the House Buttercream or Kayes? Maybe it takes more practice but my husband and I are about to float away in buttercream. Are the photos hiding imperfections? I can deal with the little imperfections, but I like the base to be smooth. It is such a wonderful creamy taste, I want it to work. Other recipes are more 1/2 and 1/2 shortening/butter. Do you have any suggestions? I've tried both amounts of water and added more butter. Thank you. I hope you get this. Until then, I will be working away.
As for the buttercream, we use both the Kaye's and House. If we don't need a colored frosting we always use Kaye's since it is, in our opinion, more delicious. The House buttercream is used only when we need to tint the buttercream - even then, since we have it on hand, we will crumb with Kaye's and use the House for the final coat. I find Kaye's "silkier" and smoother and The House a bit airier. But both can have a smooth finish. It just takes practice and the correct tools.
1) Most importantly you need a turntable - without this tool (unless you can hold the cake on your fingertips and rotate your wrist) your cakes will not be as smooth.
2) Although I use an offset spatula to frost my cakes I often rely on a "metal scraper" (basically a level bench scraper without a wooden handle) to smooth the sides of my cakes. Because the scraper can rest on the turntable it is steadier.
3) Whether you are using a spatula or a scraper you must apply even pressure over the entire surface of the tool. For example, if more pressure is applied to the end of the spatula you will see indentations all over the buttercream.
4) Always have a pot or bowl of very hot water on hand. After every pass of the spatula or scraper dip it in the hot water then dry it off. The heat from the spatula will melt/smooth the buttercream surface. This will often eliminate small air bubbles.
5) I cover the entire surface of the cake with frosting. Then I smooth the sides. Ideally a lip of frosting will form around the top edge. Then, like an airplane landing and taking off again near the center of the cake, I slice off and spread the lip of buttercream. Clean off the spatula after each pass.
As for the buttercream, we use both the Kaye's and House. If we don't need a colored frosting we always use Kaye's since it is, in our opinion, more delicious. The House buttercream is used only when we need to tint the buttercream - even then, since we have it on hand, we will crumb with Kaye's and use the House for the final coat. I find Kaye's "silkier" and smoother and The House a bit airier. But both can have a smooth finish. It just takes practice and the correct tools.
1) Most importantly you need a turntable - without this tool (unless you can hold the cake on your fingertips and rotate your wrist) your cakes will not be as smooth.
2) Although I use an offset spatula to frost my cakes I often rely on a "metal scraper" (basically a level bench scraper without a wooden handle) to smooth the sides of my cakes. Because the scraper can rest on the turntable it is steadier.
3) Whether you are using a spatula or a scraper you must apply even pressure over the entire surface of the tool. For example, if more pressure is applied to the end of the spatula you will see indentations all over the buttercream.
4) Always have a pot or bowl of very hot water on hand. After every pass of the spatula or scraper dip it in the hot water then dry it off. The heat from the spatula will melt/smooth the buttercream surface. This will often eliminate small air bubbles.
5) I cover the entire surface of the cake with frosting. Then I smooth the sides. Ideally a lip of frosting will form around the top edge. Then, like an airplane landing and taking off again near the center of the cake, I slice off and spread the lip of buttercream. Clean off the spatula after each pass.
The Effects of Heat and Humidity
I just made almost 2 dozen colored chocolate butterflies for my step-brother's marriage cake (in 2 weeks' time) following your instructions from the Whimsical Bakehouse book closely.
I made them fairly thick for fear of breakage. The problem is, here in Singapore the weather is about 88-90 deg during the day. I had to place the transfers in the freezer overnight to harden, and this morning after flipping them over and putting the fan on them to remove condensation; they have softened to the point where they are difficult to handle. The polka dots are worse - being smaller. It looks as though the transfers will have to stay refrigerated or frozen until the cake is ready to be decorated.
I am really worried they will be too soft to stay in shape on the cake, and am also wondering whether their weight will cause them to slide off the cake.
Any advice for a newbie? I don't know if the chocolate transfer method will work well in our climate!
The summers in New York can be quite hot and humid but the temperature fluctuates and is not consistently in the high 80's or 90's and most places have air conditioning. The air conditioning in our decorating room in the basement of our bakery is not strong so we also run into some difficulty with the chocolate. Mainly the chocolate gets lumpy from being exposed to the humidity. Ideally chocolate should be stored in a cool and dry area.
I store my finished chocolate decorations at room temperature but before applying them to the cake I flash freeze them for about 2 minutes to harden them so they can be handled without breaking or melting in my fingers. If you can store your chocolate decorations the same way without them spreading or losing their shape/detail, do so, then flash freeze. That way you don't have to worry about condensation.
Store your finished cake in refrigeration, and if the serving area is not air conditioned make sure the cake is in shade. Direct sunlight will melt not only the chocolate but the buttercream and fillings too. Normally we recommend serving the cakes at room temperature, but for you I'd say refrigerate it until just before presentation or serving. If you need to transport the cake, again, make sure the vehicle is air conditioned, and try to keep it in the shade.
I made my own wedding cake (it was an unseasonably hot May day) and the cake was left in the sun. Some of the chocolate decorations slid down the side of the cake. This leads me to my next bit of advice for such extreme weather - keep the applied designs on the top of the cake or around the bottom border, not on the sides.
I made them fairly thick for fear of breakage. The problem is, here in Singapore the weather is about 88-90 deg during the day. I had to place the transfers in the freezer overnight to harden, and this morning after flipping them over and putting the fan on them to remove condensation; they have softened to the point where they are difficult to handle. The polka dots are worse - being smaller. It looks as though the transfers will have to stay refrigerated or frozen until the cake is ready to be decorated.
I am really worried they will be too soft to stay in shape on the cake, and am also wondering whether their weight will cause them to slide off the cake.
Any advice for a newbie? I don't know if the chocolate transfer method will work well in our climate!
The summers in New York can be quite hot and humid but the temperature fluctuates and is not consistently in the high 80's or 90's and most places have air conditioning. The air conditioning in our decorating room in the basement of our bakery is not strong so we also run into some difficulty with the chocolate. Mainly the chocolate gets lumpy from being exposed to the humidity. Ideally chocolate should be stored in a cool and dry area.
I store my finished chocolate decorations at room temperature but before applying them to the cake I flash freeze them for about 2 minutes to harden them so they can be handled without breaking or melting in my fingers. If you can store your chocolate decorations the same way without them spreading or losing their shape/detail, do so, then flash freeze. That way you don't have to worry about condensation.
Store your finished cake in refrigeration, and if the serving area is not air conditioned make sure the cake is in shade. Direct sunlight will melt not only the chocolate but the buttercream and fillings too. Normally we recommend serving the cakes at room temperature, but for you I'd say refrigerate it until just before presentation or serving. If you need to transport the cake, again, make sure the vehicle is air conditioned, and try to keep it in the shade.
I made my own wedding cake (it was an unseasonably hot May day) and the cake was left in the sun. Some of the chocolate decorations slid down the side of the cake. This leads me to my next bit of advice for such extreme weather - keep the applied designs on the top of the cake or around the bottom border, not on the sides.
Cellophane and Pastry Cones
I am a home baker who is your biggest fan here in Canada, but I am needing a little bit of guidance. I am searching and searching the Net for a supplier of the cello squares that you use for doing chocolate work, but can not find any that have a good quality, food safe cello square to offer. Is there any way you would share a name or contact for this item, from your experience? I don't want to go ahead and make an order only to find out they are just cheap and too supple to make a good tip for the decorating cones.
You can order cello sheets from http://www.cellodepot.net/ . I recommend the 12"x12" clear sheets. Compared to our local wholesaler they are a little pricey due to a $10 dollar surcharge for small orders. It also may cost more to ship to Canada.
The cellodepot website says the sheets are good for wrapping food and cookies. I use them to make my pastry cones and for my "Chocolate Method" designs. To be on the safe side, I do not recommend remelting the chocolate, once it is in the pastry cone, in the microwave.
For the basics of making pastry cones check out my video clip: http://www.howdini.com/howdini-video-7095736.html
You can order cello sheets from http://www.cellodepot.net/ . I recommend the 12"x12" clear sheets. Compared to our local wholesaler they are a little pricey due to a $10 dollar surcharge for small orders. It also may cost more to ship to Canada.
The cellodepot website says the sheets are good for wrapping food and cookies. I use them to make my pastry cones and for my "Chocolate Method" designs. To be on the safe side, I do not recommend remelting the chocolate, once it is in the pastry cone, in the microwave.
For the basics of making pastry cones check out my video clip: http://www.howdini.com/howdini-video-7095736.html
Making "House Buttercream"
How do you adjsut the consitency of House Buttercream?
At the bakery we use a product called high-ratio shortening which increases the buttercreams ability to accept color or absorb liquid. It does not affect the taste. You can purchase high ratio shortening (a common brand name is Sweetex) online at http://www.countrykitchensa.com/ or http://www.cookscakeandcandy.com/ .
If you use Crisco then be aware that they have recently reformulated their recipe to eliminate trans-fats. House buttercream made from this new Crisco does not seem to have the same consistency as before.
If your buttercream is still soft after all of the ingredients have been added, while you are whipping it, add butter 1 tablespoon at a time until the buttercream is a spreadable consistency.
At the bakery we use a product called high-ratio shortening which increases the buttercreams ability to accept color or absorb liquid. It does not affect the taste. You can purchase high ratio shortening (a common brand name is Sweetex) online at http://www.countrykitchensa.com/ or http://www.cookscakeandcandy.com/ .
If you use Crisco then be aware that they have recently reformulated their recipe to eliminate trans-fats. House buttercream made from this new Crisco does not seem to have the same consistency as before.
If your buttercream is still soft after all of the ingredients have been added, while you are whipping it, add butter 1 tablespoon at a time until the buttercream is a spreadable consistency.
Making Kaye's (Italian Meringue) Buttercream
I need help with Kaye's buttercream recipe. Specifically, how can I keep it from turning into soup. I beat the meringue mixture for at least 20 minutes (this is after adding the sugar mixture) and the meringue still doesn't seem to cool down enough for me to add the butter. Right now I'm trying to put it in the fridge for a few minutes then I'm going to add the room temp butter. Maybe that will work but I'll take any tips you can share for future reference!
Here are some tips for making Kaye's buttercream:
- After adding the sugar, let the bowl cool (you can touch the side of the bowl to be sure) before adding the butter, even if it means whipping for 30 minutes or more.
- You can add cold butter instead of room temperature butter.
- Make sure your water measurement is correct: for the recipe from "Fun to Make Cakes that Taste as Good as They Look", it should be 1/2 cup water to 2 1/4 cups sugar.
- After all of the ingredients are added, you can whip the buttercream longer to incorporate completely and "thicken" slightly.
Here are some tips for making Kaye's buttercream:
- After adding the sugar, let the bowl cool (you can touch the side of the bowl to be sure) before adding the butter, even if it means whipping for 30 minutes or more.
- You can add cold butter instead of room temperature butter.
- Make sure your water measurement is correct: for the recipe from "Fun to Make Cakes that Taste as Good as They Look", it should be 1/2 cup water to 2 1/4 cups sugar.
- After all of the ingredients are added, you can whip the buttercream longer to incorporate completely and "thicken" slightly.
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