Baking - The Beginners Guide

Soemtimes stores like Michaels or Joann, Hobby Lobby etc do half off the price of classes. They also have coupons for 40% off an item, i would print a bunch of them and buy my bigger items that way. Saves you a lot.

Re: Baking - The Beginners Guide

Hmmm..i did get one coupon in my email, so maybe ill use it towards baking pans. But for lessons, all the Michaels’ locations are too far away. Wilton offers a course at the place I mentioned.

Btw…I would love to see anybody make this :smiley:

Re: Baking - The Beginners Guide

^ lol!!

for those with kids, these are great kids that require very little in terms of fancy piping - most of them use candy in lots of inventive ways- 31 Incredible Birthday Cake Ideas - Parenting.com
funny story: my colleague showed the purse cake - http://www.parenting.com/recipes-article/Recipes/Birthday_Parties/How-to-make-a-purse-cake - to her 18 month old daughter and suggested making it for her 2nd birthday. she took one look at it and said “where are the shoes?” bwahahahahhaha! she is a true fashionista in the making, i tell you! she already knows purses and shoes go together.


** Hehe...thanks dude...really appreciate your help and input. I am still playing around with the ideas...now im thinking more about the jungle cake. Or what about a huge No 1 cake with animals on top? But then i wont be able to do fondand icing! Beh! Fondant icing on 2 layered cake will suffice!**

Re: Baking - The Beginners Guide

Here you go Sunset Eyes:


The stars are very easy to make. If you have star shaped cookie cutter, you can use that. Just take your lefover coloured fondant, mix it all together to give it that tye-dye effect. Get some kebab skewers from the grocery store. Make a star, put the skewer on top of it, then cover the exposed side with another star. Sort of like a lolly pop. Then just stick it into the cake at different angles. Oh, to make sure the two stars stick together, lightly water the edges before putting the other star on top and then gently press them together.

I learned this trick from watching Cake Boss.

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^ very nice indeed!!! love the colours you've used!

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Wow. what talented girls in this thread.

I can bake a cake following the box instructions but can never ever get the icing right. I really want to get better in making homemade icing. Any recipes for a light icing that can be used for a cake?

Plus, the fondant you ladies use to decorate the cake, do you make it yourself and then just cut it with cutters?

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All you expert bakers living in North America, what do you guys do when it comes to adding vanilla extract...in the Gulf I used vanilla essence which had no alcohol but here I don't have that option so what can I use.... I need help....

CAn you guys share your icing recipes that have worked well for you... I need to bake a train cake for kids would like to have them enjoy the cake and the icing... and I don't want to use the boxed icing...

Re: Baking - The Beginners Guide

autumne77, I use more rose water for essence instead of vanilla. most extracts have alcohol in them and there is no way around this - at least none that i am aware of.

I posted my icing recipe above in one of the posts.

This Friday, I will make a red velvet cake as per one of the recipes SGC posted. I will adjust the recipe slightly and post the results (and recipe - if it turns out good) here.

Re: Baking - The Beginners Guide

i use vanilla powder that i picked up in Dubai, but you can also use vanilla sugar for similar results. if you want to make your own vanilla sugar, just buy a vanilla pod and put it in an air tight canister with sugar. the vanilla smell will infuse throughout the sugar and voila!
vanilla sugar.
you can buy vanilla pods from Williams Sonoma- they’re a bit pricey but if you get a whole jar of vanilla sugar out of it, then its worth it, imho.

Vanilla sugar is when a vanilla bean has been added to white granulated sugar or confectioners (powdered or icing) sugar. The bean is cut in half and buried in the sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar. This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. To make vanilla sugar place a cut vanilla bean into 1-2 cups (200-400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using. One tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.

Vanilla Powder is produced by grinding whole dried vanilla beans until powdery. The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts. It can be found in some specialty grocery stores or else by mail order.

Read more: Vanilla - Joyofbaking.com

mehnaz and sgc .... thanks ... how long does it take to make vanilla sugar coz I also came across a recipe using glycerin but that is gonna take 8 weeks before it is usable... and I need to bake some cakes on thursday...

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^ I saw Jamie oliver make this on naked chef once..googled it and found his recipe here

The Baking Engineer: Vanilla Sugar

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Why does my biryani always end up being very dry? It feels like there is no masala, although, I could swear there was tons of it in the beginning.

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SGC, you said 'One tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.'

how does that work out with the sugar that the recipe calls for ... can you explain this a bit more... what I'm trying to ask is that if the recipe calls for 2 cups of sugar and 2 teaspoons of vanilla extract...

am I supposed to add 2 cups of sugar + 8 tablespoons of vanilla sugar.... wont' that just make it EXTREMELY sweet...

I talked to our sheikh and i follow his opinion that if the extract will be cooked and evaporated then its ok to use. For icings etc, i try to use the non alcoholic ones like butter flavor by wilton or countless others by Lorann.

For the icing i use the following and it works out fine. Interchange the flavors to suit your cake. FIrst link is for white buttercream second for choc.

Wilton Discussion Forums - Bunnywoman’s buttercream recipe

Wilton Discussion Forums - Jeanne G’s Chocolate Buttercream

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Couple of times i baked cakes and used crisco veg shortening, there was a lot of smoke in the oven. I did put a lot of shortening and flour at the bottom of the pan so the cake doesn't stick but the smoke scares me everytime. What am i doing wrong?

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Guys...any tips/advice on making a frosting/icing that is low in sugar and fat/appropriate for diabetics? Parents are coming next month and I want to make them cakes and stuff...:)

??? this is about baking

no, no. you’d add your 2 cups of sugar and add in 2 teaspoons of vanilla sugar. i wouldn’t pay attention to that statement above lol

can’t believe i forgot about these- Lorann Emulsions are amazing! and actually, a very good alternative to vanilla essence as they are also liquid.
https://www.lorannoils.com/c-10-bakery-emulsions.aspx

don’t use Crisco - use butter.

use Splenda instead of sugar in your icing. this is a great resource for cooking and baking for diabetics- Diabetic Recipes - proving eating healthy with diabetes can be enjoyable
and for icing, here is a link searching for “diabetic icing”- Google

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well…biryani can be baked right ? :hehe:

Re: Baking - The Beginners Guide

^ haha stop derailing!