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Lucks Edible Image® Designer Prints™ help you make high-end cake designs with minimal work and maximum results. Easy-to-use Designer Prints™ are available in edible strips which are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are preprinted with edible food colors that retain color clarity and avoid color bleeding, even on high moisture applications. The patterns on the strips match up starting from one strip to the next, so a decorator can use the prints on equally small and large size cakes.
Designer Prints™ cut with ease and look extraordinary on buttercream, fondant, chocolate and fudge. New Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be utilized to cover any size or shape cake. General Recommendations for best results.
o For best results, employ buttercream or Satin Ice icing.
o Use a razor type knife to trim the white edges on the long ends of each designer strip prior to applying the Designer Prints™ on the cake.
o Replace all images in the zipper bag as soon as they’re no longer required.
o Put on your Designer Prints™ sooner than your buttercream icing has formed a crust.
o If your buttercream has formed a crust, use a slight mist of plain water to moisten the icing therefore the Designer Prints™ will adhere on the cake.
o Trim the last strip while it remains to be attached to your backing strip to avoid waste.
o Use a razor type knife to trim the last strip from the underside-up after applying it towards the cake.
o While building tiered cakes, assemble cakes totally before starting to apply the decorations.
o To apply Designer Prints™ to fondant, moisten fondant using brush and plain water simply where the Designer Prints™ will be applied.
Lucks Designer Prints™ decorations allow you to easily add design to gum paste or fondant bows. It’s a good suggestion to practice your bow making technique with plain gum paste or fondant until you have that part perfected. You can always reroll your mistakes if you haven’t added colors or Designer Prints™ sheets yet.
1.Arrange your Designer Prints™ sheets ahead of time by trimming away the white edges all the way round the strip while it is still on the backing sheet. For best results use a Ribbon Insertion Tool· Return your Designer Prints™ sheets to their metalized pocket, and reclose until you’re ready to use.
2. Arrange the fondant or perhaps a fondant/gum paste mix.
3. Roll out fondant as thin as you’re able to work with.
4. Apply the Designer Prints™. If fondant or fondant/gum paste mix is still tacky, one can apply Designer Prints™ decorations with no additional moisture. If it is not tacky, use a brush and apply a very thin swipe of plain water on the fondant or fondant/gum paste mix where you’ll be placing the Designer Prints™ sheets. Make sure there are no puddles of water. You can even use your airbrush with plain water to moisten the surface.Place the Designer Prints™ sheets over the fondant or fondant/gum paste mix, face up. Press (do not rub) to ensure the Designer Prints™ sheets have adhered.
5. Trim away excess.
6. Trim the Designer Prints™ sheets into one inch strips the long way on the strip.
7. Make loops with each strip. You will see how long to cut your strips by how big the bow you’re making will be. Trim loops along at the ends to a point. Shape the loops set on their sides to dry overnight.
8. Leave some of the strips for your tails of your bow.
9. After pieces are dry you will assemble your bow with royal icing and let dry off the cake, or you may assemble your bow with royal icing and let dry on a piece of parchment overnight.
For additional help please visit our website, and we’ll be happy to discuss our cake decorations.
Tags: cake decorating supplies, cake decorating supply, edible image, Gum Paste, rolled fondant
Posted in Baking · March 10th, 2010 · Comments (0)
As a first step in this inquiry of cupcake decorating we’ll examine the methods and materials of icing a cake. The icing or frosting serves as the setting of the decorations and is actually the initial step while in the cake decorating process.
Frosting assists keep the cake moist. One must always have your cake cold and free from crumbs before it is frosted. While frosting layer cakes, lay four strips of waxed paper on a plate or doilie as illustrated. Invert one layer, spread filling evenly over this, then place the 2nd layer abreast and frost. When you are using a thin icing, you might start by pouring the icing on the top end after which work to the sides. In having a heavier icing such as a butter-cream, start on the sides first after which go to the top of that cake. The spatula could be dipped in hot water if quite a smooth effect is desired. Listed here are a few effects which may be obtained by following these simple cake decorating instructions.
Ideas to Decorate a Cake: The spatula is held at the center of the cake. Revolve the cake slowly with the left hand and move the spatula slowly towards the border of the cake. Once the cake is iced, the spatula is put on the cake and then pulled away to generate a number of peaks.
DECORATING ICINGS
No matter the way you practice cake decorating and just how much equipment you have, your icing should be at the correct consistency or all your decorating efforts will be in vain.
When working with a decorating icing, it is often essential to vary the consistency of your particular icing. If you are practicing an easy border, your icing should be of a average consistency. For many of the different sorts of flowers, a stiffer icing is required to be able to make the petal stand up and also have a more authentic effect. Most of the cake decorating formulas are worked out to give you a medium stiff consistency and they could be used for either flowers or borders. Where you’re told to thin down the icing slightly, do so by adding several drops of water. Now the question arises, what would a thinned down icing be used for? In string work and tube writing the icing must remain of the thinner consistency to be able to extend correctly. If a heavy, stiff icing is needed, as force is applied to the pastry bag, the icing will tend to break since it is moved along the surface of the cake. Through the use of a thinner icing it is going to have a tendency to string out and a lot better results are going to be obtained. It is essential that you follow icing recipes in detail, because without the correct icing or the proper consistency, your cake decorating experience will not be a satisfactory one.
Have fun with these tricks. For more details please visit our large oasis edible image and rolled fondant online cake decorating store. We will be happy to help you.
Tags: cake decorating supplies, cake decorating supply, cake decorations, cake supplies, food colors
Posted in Baking · March 10th, 2010 · Comments (0)