Anything & Everything

Americans love sports. Use this love of sports as part of your designs to produce desserts that are perfect for just about any big day or event. Offer sports designs that correspond to the season, or throughout slower months, create excitement and promote sales by highlighting a sports activities theme. Cupcakes, cakes and cookies may be decorated to draw attention to the creativity in the decorating department and to achieve sales. Cake Decorating Supply stores offer a sizable selection of plastic and edible decorations to further enhance your creations. Listed here are some ideas that may assist you to to get extra sales.

Ball cake options
A rounded cake is perfect for sports fans, and it can be customized into almost any sort of ball by simply changing the icing color and details. Sculpt the ball cake using 5-in. rounds, although any size will work depending on how many servings of cake are needed for the event. Sandwich two layers of cake along with icing. Trim the fringe of the top layer, and place the trimmings on the top middle of your cake, securing them with icing. Use a quick icer to apply icing over the cake, and smooth it. An acetate cake band works nicely to obtain an excellent finish. Now you are able to create any type of round ball for which you want.

For the golf ball, leave the cake white, and use the back of a spoon to create the dimples. Then, use tip No. 233 to pipe green grass round the base of the cake, and add real golf tees for effect. If you are looking to make a baseball, again leave the cake white. Add the stitching using writing tip No. 4 and black gel. Pipe green grass at the base using tip No. 233. Then, place plastic bats and gloves over the grass to end the design. Create a tennis ball by airbrushing the base-iced cake lime green. Drag a small spatula across the outer edges of the cake to scrape away some of the icing, leaving white seams. To get a basketball, airbrush the base-iced cake orange. Pipe black lines using black gel and tip No. 4.

A variety of other sports could be represented on your decorated cakes which will appeal to your customers. Have samples of the designs on display or provide a book of photos. Alter and/or add to the designs frequently to hold customers interested and returning for the newest designs. Many bakers can make up fake cakes and display them in the window. You can ice the cake with royal icing, and put an edible decoration on the top, such as an Print Ons.

We have access to plenty of cake decorating ideas and designs. Rolled Fondant is not getting used for just wedding cakes anymore. Fondant is getting used on everyday cakes as well. For further information on sports cakes please visit our cake decorating supplies internet site.

There was a time when only professional bakeries could have the funds for the machinery to create Edible Image. Now even cake decorating hobbyists can print edible images in the home using their own computer and their own printer with the only expense being the edible ink and edible paper. Here you’ll learn how to create your own edible images including ways to set up, use and maintain your own edible imaging system.

Edible images aren’t only for photo cakes. You’ll find new and inventive uses for edible images with every cake you make. Allow me to share some creative ways edible images can be utilized:

Print an outline or coloring book page onto frosting sheets and apply it to a frosted cake. Fill in the design with buttercream. The frosting sheet will dissipate and only you’ll know you used an outline. Frosting sheets make cut-out cakes swift and trouble-free. Print your edible image to the shape and size you would like your cake. Cut out the edible image and then remove it from the plastic backing. Carefully place the edible image in a zip-loc bag until ready to use. Using the plastic backing as a stencil, attach it to a sheet cake using toothpicks. Cut round the pattern with a razor-sharp, notched knife. Frost your cake or cover it with Rolled Fondant. Apply the edible image at the top.

Do you like making 3D desserts? You can create buildings and houses, baby blocks and present cakes or even a dart board without ever having to pick up a piping bag just by covering the tops and sides of a cake with edible images. Use frosting sheets to make activity cakes. Activity cakes are cakes that are topped with an edible image of an activity table such as a maze, dot-to-dot or color by number. Kids enjoy finishing these fun cakes with tubes of colored frosting. Experiment using your edible images. Try using them with gelatin, pies, cheesecakes, cookies, gingerbread houses or hard candy.

You’re only limited by your imagination. If you can print it, it can become an edible image. Tips:
1.Top up your edible ink cartridges.
2.Always print test and practice pages on regular paper.
3.Purchase your printer first after which your supplies rather than buying them together as a kit or package.
4.Use a search engine to locate in-stock printers at the best prices.
5.Shop online auction sites like eBay for your new printer.
6.Find free printable, frames, fonts and image editing software on the web.
7. Airbrush cleaning fluid is not just good for removing clogs from your print head, it’s also a good cleanser in the event you get edible inks on your hands or counter tops.
8. Going through trouble aligning your shaped frosting sheets? Use 7.5×10 ones instead and cut the shapes out. The leftover pieces should be considered to color, stamp, paint or airbrush on using edible inks.
9.. Refill bottles leaking? Wrap the threads of the bottle with plumbers tape.
10. Ruined a printed frosting sheet? Don’t throw it out. If feasible, put it aside for a mosaic or to cut colored pieces from it for future use.

For additional information on frosting sheets please visit our Cake Decorating Supply website.

The size of this cake: 10″ two-layer, 8″ three-layer and 6″ two-layer tapering tiers
Skill Level: Moderate

Get crafty with Designer Prints™! This precious birdhouse is great for a wedding, shower, or birthday!

1. At least two days ahead, prepare the bird and the birdhouse. First, find a birdhouse pattern via the internet or devise one by yourself, then produce a paper pattern of it. Roll out some white fondant and using your paper prototype, determine how large a surface will need to be covered in Designer Prints™; this will help avoid unnecessary waste of both fondant and Designer Prints™. When you determine just how much of each pattern you may need for your front, back, and two roof panels, cut these fondant pieces slightly bigger than you will need using Ribbon Insertion Tool with a pointed blade or an X-acto type knife.

2. After cutting out these panels, to some extent moisten them using fine mist of water, being careful and avoid puddles. Fasten the striped pattern from the Pinkalicious Designer Prints™ (Item 43815) to the front and back panels, and the brown polka dot pattern to the roof panels. Tip: you will need to trim the top and bottom edges of the Designer Prints™ so that you’ll be able to cleanly line them up top to bottom-these panels will be taller than the Designer Prints™ strips format.

3. While the designer prints are attached, use your paper designs to cut more precise panels. Remember to cut a larger hole in the front panel for your door, and a small one below it to attach a bird rest if preferred.

4. To make the bird, follow the steps above, using a paper pattern of a bird instead of a birdhouse, and using the white polka dot pattern from the Pinkalicious Designer Prints™ set.

5. Let all pieces dry.

6. When the birdhouse panels are dried out, glue them together in stages with white royal icing. Let dry.

7. Mix a good amount of rose pink icing by mixing a small amount of Lucks Red Airbrush Color (Item 10166) in a white icing base. Assemble and ice the cake with rose pink icing.

8. Using a no. 8 plain round tube (Item 12756) and rose pink icing, pipe a beaded border across the base of each tier.

9. With chocolate or fudge icing, or with brown icing mixed with Oasis Buckeye Brown Liqua-Gel Color, pipe a group of stylized branches using no.5 plain round tube.

10. Roll out a few extra thin fondant and apply half a strip of the brown polka dot Pinkalicious strip with a light mist of water. Cut out 25-30 petals and leaves either by hand or with specialty cutters. Attach to cake around branches.

11. Attach bird and birdhouse to cake using a dash of icing.

Decorating idea by Lucks Food Decorating Company

For added cake decorations ideas please visit our internet storehouse.

The Single Plate Separator System or SPS is mostly a system to stack and/or divide various varieties of cakes. Previous to the invention of the SPS, nearly all bakers would use the double plate system, with dowel rods inserted into the cake for extra support. The SPS uses just one plate as the columns are pushed through the cake which consequently acts as the foundation. This eliminates one plate and 4 dowel rods. The technique saves the baker approximately 40% of the price of a double plate system. Many in the home bakers are using the SPS, and are very pleased with its ease of use.

Currently, there are 3 major manufacturers of the Single Plate System, Coast, Bakery Crafts, and Wilton. All three of these systems are sold through distributors, that sell cake decorations. The Bakery Crafts’ components are the most widely sold by master cake decoration distributors on the East Coast. The Bakery Craft Company has plates in various sizes and shapes. The sizes reach from 6″ to 18″. The shapes are as follows: Round Plates, Heart Shaped Plates, and Square Plates. Round frosted plates are popular for that crystal look.

The benefits of this technique are: Easy to set-up and planned for one time use. There are no more worries about returns. It assures ease and accurateness in centering and supporting tiers and it eliminates all those plastic pegs and wooden dowels. The plates attach easily and firmly to the columns. The plates can be used for tiered or stacked cakes.

Let’s use a moment and chat about the various components of the SPS.
All Multi-Piece Columns consist of a 5″ Grecian scored section, collar and two 2″ extension pieces. The overall lengths among the columns are 9″. The Original Scored Columns encompass a 9″ column plus a collar. A utility saw is sold independently for column sizing. Plates and columns: Center and press your cake board on the plate so that the nib makes a marking hole in the center of the cake board. This ensures accurate and quick centering at the time of set-up. Cake boards are very much recommended to prevent sweating. You mustn’t decorate the cake directly on the plate.

Assembling the tiers is straightforward to perform if you follow these directions. Mark each layer by lightly pressing a plate without legs onto the cake top. Next, put in the legs into each plate using a slight twist, securing legs firmly to the plate. Push round collars against each column therefore the flat side will rest on the cake top. Gently insert assembled tier (plate with legs and collars) into the cake. Legs should rest on the bottom plate securely. Carefully slide column collars down to rest on the cake to cover the holes.

With any luck we have done our job and explained how the Single Plate Separator System works for the cake decorator. For more information visit our Cake Decorating online store.

Baseball, is a favorite springtime activity, and this baseball diamond cake will be a home run with everyone. Base ice a round cake with white icing. On the top of the cake, airbrush tan base lines. Airbrush the rest of the cake top green. Outline the base lines with white icing using a cut paper tube. With white icing, pipe square bases, and level them. Use black icing and a pastry bag to draw the bases.

Produce a baseball cap by trimming a cupcake and putting it on the cake. Ice the cupcake with white icing, and pipe the seams using black icing and a cut paper tube. Pipe a red brim for the cap, and smooth it with a damp spatula. Place a sugar mitt and baseball on the top of the cake. Pipe tufts of grass all-around the baseball field using tip No. 233. Put in a brown bat to the top of the cake and white, crossed bats all along the sides of the cake using tip No. 6. Pipe top and bottom borders with a white icing and tip No. 8.

Spring time is also commencement time, which is a major cake decorating occasion. This book sketch works well for any graduate. Cut a quarter sheet cake in half and stack it, so it looks like a closed book. A half sheet cake also works if your customers need more servings. Ice one long side and the two short sides of the cake with white icing. Use an icing comb on these sides to make it look like the pages of a book. Airbrush the combed icing gold. Ice the remaining side and top of the cake in the requested color. Utilize tip No. 8 and icing to pipe on the edges of the top cover and bottom border of the cake. Use the same tip and icing to pipe the particulars on the book’s cover. Place a Lucks Edible sugar diploma and cap on the center of the cake. Use a pastry bag to pipe the an correct message and overpipe the particulars on the book.

Another decorated cake celebration in the spring is Mother’s Day. Try out this plan. Taper the top two corners of a quarter sheet cake to create the shoulders of the blouse. Base ice the cake with white icing and airbrush it pink, or use pink icing to base ice the cake. Make the neckline of the shirt using Oasis Rolled Fondant or gumpaste. Cover up the collar with a flowered Lucks Edible Images design. Place it at the top midpoint of the cake. Utilize the same edible design blueprint to create the placket and cuffs of the blouse. Use a cut paper tube to decorate the edges of the neckline and placket with white icing. Rest small white candies down the center of the placket to create the buttons of the blouse. Outline the sleeves and add a bottom edge using white icing and star tip No. 16.

Spring time is a wonderful time to try new cake designs and to renew your cake ideas. Integrate a few of these designs into your standard spring line up. We are happy to assist you, so please feel free to visit our Oasis Cake Decorations Supply website for more details.

Lucks Edible Image® Designer Prints™ assist you to construct high-end cake designs with nominal work along with maximum results. Simple-to-use Designer Prints™ are available in edible strips that are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are already printed with edible food colors that keep color clarity and resist color bleeding, even on high humidity purposes. The designs on the strips match up from one strip to the next, so a decorator can use the prints on both small and large size cakes. Designer Prints™ cut with ease and look fabulous on buttercream, fondant, chocolate and fudge. Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be used to cover any dimension or shape cake. They can be found at cake and candy supply stores.

Designing Plans with Chocolate

Idea 1: To create a chocolate box with the Designer Prints™ for chocolate, lay the image face down and pour a thin layer of tempered chocolate or couveture over the print. When it is ready, flip it over carefully. Trim the pieces you want, and assemble the box. Use a sharp warm knife to make clean cuts.

Idea 2: To create pretty chocolate pieces, lay the Designer Prints™ face down. Pour a thin layer of tempered chocolate or couveture over the strip, when the chocolate is set, carefully cut into triangles, squares or whatever shape you want. Use a pointy warm knife to make clean cuts.

Idea 3: Use chocolate fondant and apply a strip of Designer Prints™ for chocolate, using a very thin layer of moisture to stick the image. That has a sharp knife, cut into long thin strips and wrap around a straw. Slide them off and you’ve got decorative chocolate curls.

Idea 4: Try Designer Prints™ for chocolate with a green icing, and you will have a very handsome cake for all those customers who ask for “something masculine”. Note the color of Designer Prints™ for chocolate will shift slightly with all the green icing, but it is a pleasing effect. It would look outstanding on a chocolate mint cake.

If the Edible Image® Designer Prints™ decoration is brittle and cracking this is what you need to due. Your image may have been stored in conditions that are too dry, or the resalable bag wasn’t completely closed. Make certain to always reclose the original bag.

Contact with low humidity may cause Lucks Edible Image® decorations to become too dry and brittle, thus cracking or breaking upon peeling from the backing sheet. If you experience difficulties because of low humidity, try the next idea:

1. If achievable, reposition the image you are ready to use to a more humid surroundings. Keep the remaining images sealed in the original silver bag. A transportable humidifier can solve the problem of low humidity inside a room.

2. Place the bag containing the Edible Image® decoration(s) in a proof box, open the bag after which you can reclose it.

3. Open the bag of Edible Image® decorations near a faucet of hot running water, permitting steam to go into the bag without getting any water into the bag, reseal the bag.

4. Rest the Edible Image® decoration you are ready to use in an airtight plastic container which has a warm damp cloth. Make sure the damp cloth doesn’t touch the image. Store the remaining images sealed in the original silver bag.

Additional details regarding Edible Image® can be found at our cake decorating supplies website.

A word of advice before designing your cake. Make sure that the characters you are using to decorate the cake are licensed for usage on cakes and permitted to come in contact with food. If not, there is potential for food contamination. Only buy your products from approved businesses that sell cake and candy making supplies.

Who is Scooby Doo? He is one of the few timeless properties to maintain a consistent, strong retail presence for years. Scooby is a character both boys and girls adore, he is silly, funny, cool and is the best dog at mystery solving. He is on a cartoon with consistent air time and top ratings across the earth. Scooby Doo can be watched on average 3 times per day, 7 days per week and on-air in 16 countries. Scooby’s DVDs have sold over 50 million copies. His principal core customers are boys and girls from 3 to 8.

Scooby cakes can be decorated with many different themes. The Edible Image® Decoration features Scooby bursting through a paper banner designed with streamers all around it. Edible Image® is a decal like edible material that can be placed directly onto the cake. The Edible Image® melts into the cake. Another Edible Image® cake design has Scooby smiling with a smirk that shows his teeth, and his big paw print in the backdrop.

Cake Kits are cake decorating kits premade with all of the characters of that particular kit included. This way you do not have to purchase all of the components separately. The Scooby Doo & Shaggy with Mystery Machine Cake Kit is the most well-liked Scooby item sold. Shaggy is holding Scooby who has obviously jumped into his arms. The Mystery Machine van is in the backdrop. The same design can be used for cupcakes that are all put together. You’ll need 24 cupcakes to achieve this.

Pop Tops® are smooth plastic formed designs used to decorate cakes. The new Scooby Doo 4 Pc Pop Tops® set includes a 3 ½” full body whimsical pose of Scooby and three gift packages that would be placed all-around the cake. The other Pop Top® is a somewhat large 5 ½” view of Scooby commencing with the neck up. The Scooby Doo Candle which is 2 ½” tall can also be used to decorate your cake.

The remaining items that a cake decorator would use to finish the sweets for this party would be either cupcake picks or rings. There are a number of food safe cupcake picks and rings that are offered. They are all about 1 ¾” in dimension. The most up-to-date pick that I’ve seen is called a “spinner pick”. The pick itself at 3″ round is larger than standard picks, this is to permit the inside picture segment, room to twirl.

For further information on Scooby Doo cake decorating and or other Cake Decorating Supplies please contact us for more assistance.

Rolled Fondant is a thick, smooth white sugar mass, similar to a pie dough used in for decorating cakes. Rolled Fondant is to be rolled and draped over a cake. Fondant originates from the word “fondre” which means to melt named so because it melts in your mouth when eaten. Fondant is somewhat new to this nation and has been gaining in recognition over the last ten years or so. Rolled Fondant has been well-known in Europe, South Africa, Australia and New Zealand for decades. This influence is spreading here as availability of prepared Fondant grows. Rolled Fondant is sold to the baking and foodservice trade in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products can be stored in an airtight container for up to one year.

This is what the experts do to prepare their Rolled Fondant. After removing your Fondant from the bucket, divide the product into lesser pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will prevent the icing from sticking and allow for easy removal of product once mixed. Mix on low speed for 1-2 minutes, kneading the icing to a smooth even consistency. Color or flavor may be added prior to blending.

Note: Similar to chewing gum, the gums in rolled fondant become more flexible and extendable once worked, this is why it is necessary to knead well ahead of rolling out.

The addition of extra gum will make the icing more extendable, and will also trigger the product to dry faster. Ready-made Gumpaste is accessible for this purpose and is perfect for the production of sugar flowers, ruffles, etc. Gum Paste flowers can also be made well in advance of use.

Seasonal climate temperature changes may necessitate the icing to be softened or made a little stiffer. If you feel the need to stiffen the product, knead into the product some powdered sugar. The addition of a couple drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no add-ons or product changes should be required.

Any time your Rolled Fondant remains exposed to the air it will dehydrate, therefore it is very important that product storage is airtight. I recommend storing it in its pail after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have elevated humidity which may trigger water condensation on top of the cake facade.

For more information visit your local oasis cake decorating supply store.

The heat your sugar solution boils to and its color determine whether the sugar mixture will harden into a soft and creamy Fudge or a tough and brittle, Nut Brittle. Heat and color are recorded on a Sugar Syrup Chart. The chart tells you how hot to boil the sugar mixture to, its corresponding color and what it appears like after dropped in cold water, called the Cold Water (Viscosity) Test. The heat and color are directly related to the type of candy you’re making. Knowledgeable candy makers can just look at the sugar syrup’s color and know when it’s done, but for rookies (and even experienced candy makers), weI recommend getting a Candy Thermometer at all times.

Candy Thermometer makes candy-making less difficult and more infallible by indicating the exact heat, and thus the concentration of the syrup. The concentration of the syrup determines whether the finished product may be a soft and creamy fudge or a tough and brittle candy. Note the precise temperature to boil the sugar syrup to will differ by recipe and sort of candy being made.

Read thermometer at eye level. Watch the sugar solution carefully and read the thermometer frequently. Look at the thermometer at eye level to read it accurately — don’t remove it from your pan until your recipe is finished cooking. Thermometers and other candy making supplies can be bought at candy making supply stores.

Through sugar and water, you may create five varieties of candy through heat and density! Naturally, you add other ingredients to your candy at different times based on the recipe. Often, you add food color to enhance eye appeal but heat remains the key towards the kind of candy you make whenever you make up a sugar combination.

Suppose you put sugar and water in a pan above heat, cover the pan and, shaking the pan, bring the mixture to a boil dissolving your sugar. Uncover the pan and continue cooking it at a low boil in anticipation of the syrup reaches the soft-ball stage (234 to 240 degrees F-syrup, when dropped into a bowl of extremely cold water, forms a soft ball which flattens on removal from the water). If you take some out at this time, you can also make fondant, fudge or penuche with it.

Should you carry on cooking the syrup remaining inside the pan until it reaches the firm-ball stage (244 to 248 degrees F-syrup, when dropped into a bowl of very chilly water, forms a firm ball that doesn’t flatten on removal from the water), you can remove a part of it to make caramels. By cooking the remainder of the syrup to the hard-ball stage (250 to 266 degrees F-syrup, when dropped right into a bowl of very cold water, forms a hard ball which holds its form, yet is plastic), you could pour some out to chill and pull it for taffy. Continue cooking the syrup still in the pan towards the soft crack stage (270 to 290 degrees F-syrup, while dropped right into a bowl of very chilly water, separates into threads which are hard but not brittle), and again pour out a part-you now have butterscotch or taffy. Bring the last of the syrup into the hard crack stage (300 to 310 degrees F-syrup, when dropped into a bowl of very cold water, separates into threads, which are hard and brittle), and make lollipops!

Have a great time making candy and always keep in mind to eat your mistakes! For additional details, visit our oasis online cake, candy and, Merckens Chocolate stores.

Baking is, merely, a cooking procedure wherein dry heat is applied to a food product in a closed environment, for instance an oven. During the baking process, steady temperature is maintained to make sure proper browning and doneness. Once you are able to bake cakes consistently, you will find that things you thought had been beyond your reach, for instance decorating with Gum Paste will seem more obtainable.

Baking is probably the most versatile of cooking strategies since it can achieve many different unique results using one uncomplicated but exacting technique. Put together your ingredients in the proper proportions, select the suitable oven temperature, and sustain that temperature consistently throughout the baking process, and your finished result will be just right. Practicing with the right tools is necessary. Professional quality baking tools can be purchased a nearby cake decorating supply store.

First off, a safety check list: Wash your hands for twenty seconds or as my wife tells her pre-school students, sing Happy Birthday when the song is finished, your hands are clean! Wash with tepid water and soap throughout hands and wrists, rinse well, and dry using a clean towel. Replace your dishtowels daily, with clean fresh ones. Your work surface and sink area should be cleaned before and subsequent to baking. Do not forget to sanitize. Any eggs should be stored suitably at 40°F and any dropped uncooked eggs should be cleaned up immediately. Long hair needs to be tied or held back. Raw dough or batter is not to be eaten. Dough or batter must be covered and refrigerated if not baked right away. Oven rack is positioned where it is required before preheating the oven. An oven thermometer should be suspended within. Two clean, dry oven mitts or pads should be available by the oven. The counter space and cooling rack is ready for hot baked good when it is removed from the oven. Ensure there’s a clear traffic path to it. Clean containers or new plastic bags should be used for storing baked items.

Allow me to share some great tricks to make that perfect cake. Read through the recipe and assemble the ingredients, make sure all pans and equipment are clean and dry, wash & dry hands before starting. Pre-measure the flour & other components. Use the top and freshest types you are able to find. Prepare any in advance, if necessary. Use the appropriately sized baking pans & properly prepare them. Adjust oven shelves & preheat the oven. Use an oven thermometer. Carefully follow each mixing step in the recipe. Do not over- or under-mix. Every step has a purpose. Use a kitchen timer that will help you keep track of how long to combine, and so forth. Don’t crowd the oven and keep away from opening the oven door during baking. With certain recipes, rotate pans halfway through baking. Pay special attention to baking times. Allow your eyes, nose, as well as other indicators be your guide. Cool baked goods completely before serving or storing. Store baked goods appropriately.

Just by following these simple tips, all of your cake disasters should be a thing from the past! For further information visit our oasis cake decorating supplies store.