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Wednesday, July 3, 2013

Under The Sea Cake



This is a cake I made as a demo for a cake decoration class I'm teaching. The Mermaid was the most challenging (especially the facial features).























Monday, July 1, 2013

Fourth of July Cookie Tutorial

 
These will make a cute entrance to any 4th of July bash, and they are easy to make!


Shortbread Cookie Recipe
4 sticks of butter at room temperature
1 cup granulated sugar
1 1/4  cups powdered sugar

5 1/4 cups all-purpose flour
 
1/4  teaspoon salt
 
1 Tbls.  Almond Emulsion
 
Red, Blue and White food color
Preheat oven to 350F. Cream butter then add sugars until well blended, next  add the flour, salt and beat until dough is well kneaded and forms a ball.
Divide dough almost into 3 equal parts(make the larger ball red…you’ll need more of it than any other color).  Using paddle attachment add red to largest ball and blend well, remove from bowl and cover with plastic wrap, create next color and repeat until you have all 3 balls of dough colored, one red, one white and one blue. Be sure to wash bowl before making the white.
 
 

Separate the red dough into three equal portions, I used a digital scale to weigh each portion (there are only two in photo because I was rolling the other :-)..  Use a cutting board, dust with powdered sugar and roll out the red dough to desired flag measurements. Mine was 8 ¾ inches long, 3 inches wide with about a ¾ inch thickness.
 
 
 
 
After rolling out a thick snake for the blue and making it the same length as my red/white dough, I achieved a straight angle by using a ruler and fondant smother.




Separate white dough into two parts and roll out each half the same length/width as the red dough (it may not be as thick). Make a two stack layer (red/white) then a 3 stack layer (red/white/red). 

 

The easiest way to measure how much of the 3 stacked you’ll need to cut off (picture on left) before you stack it on the red/white/blue (picture on your right) is to  take the blue roll and place it to the left of the 3 stacked layer and cut along the left side of the  blue Roll to take the guess work out of measuring. Afterwards, take the blue roll and place to the left of your two stacked red/white and then place the now cut/measured 3 stacked  to the right of the blue roll. The cutting demonstration is not pictured here because I just thought of an easier way to do that as I'm typing this tutorial for you :-).
 
 
This is how I did it before I thought of an easier way. I assembled my pieces, flipped the entire thing over and cut off the excess...so, you decide which way you think is easiest for you :-). The third picture, I'm just using a serrated edged knife to scrape out the pieces of red in my white dough...I like things to be neat.
 

Wrap the assembled cookie dough tightly in plastic wrap and freeze for a couple of hours (overnight is even better). Slice dough to desired thickness, place on parchment papered cookie sheets and bake for 20 minutes. Cool and Enjoy!


After my cookies cooled I brushed some edible glue on the blue and sprinkled with white non-perils for stars.


You'll have some extra dough so here is what I did with it after I pulled it apart and picked the red out of my white dough. I rolled the red into a square, cut white strips and laid that across the red (rolled over it gently to secure the white strips) and used two square cookie cutters, one for the cookie shape and the other for the blue. Waste not, want not :-).