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Cake Decorating
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays or as a promotional item. It is a form of sugar sculpture, sugar art that uses materials such as Icing (food), icing, fondant, frosting and other edible decorations. An artisan may use simple or elaborate three-dimensional shapes as a part of the decoration, or on the entire cake. Chocolate is regularly used to decorate cakes as it can be melted and mixed with cream to make a ganache. Cocoa solids, Cocoa powder and powered sugar are often used in the process and can be lightly dusted as a finishing touch. Cake decoration has been featured on TV channels such as TLC (TV network), TLC, Food Network, and Discovery Family as a form of entertainment. Cake Boss is a well known TLC program dedicated to the art behind cake decorating. History The decoration of cakes arose in 17th century Europe, typically for special occasions as a luxury g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piping Buttercream Onto Cake
Within industry, piping is a system of pipes used to convey fluids (liquids and gases) from one location to another. The engineering discipline of piping design studies the efficient transport of fluid. Industrial process piping (and accompanying in-line components) can be manufactured from wood, fiberglass, glass, steel, aluminum, plastic, copper, and concrete. The in-line components, known as fittings, valves, and other devices, typically sense and control the pressure, flow rate and temperature of the transmitted fluid, and usually are included in the field of piping design (or piping engineering), though the sensors and automatic controlling devices may alternatively be treated as part of instrumentation and control design. Piping systems are documented in piping and instrumentation diagrams (P&IDs). If necessary, pipes can be cleaned by the tube cleaning process. ''Piping'' sometimes refers to piping design, the detailed specification of the physical piping layout with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth Raffald
Elizabeth Raffald (; 1733 – 19 April 1781) was an English author, innovator and entrepreneur. Born and raised in Doncaster, Yorkshire, Raffald went into domestic service for fifteen years, ending as the housekeeper to the Warburton baronets at Arley Hall, Cheshire. She left her position when she married John, the estate's head gardener. The couple moved to Manchester, Lancashire, where Raffald opened a register office to introduce domestic workers to employers; she also ran a cookery school and sold food from the premises. In 1769 she published her cookery book ''The Experienced English Housekeeper'', which contains the first recipe for a "Bride Cake" that is recognisable as a modern wedding cake. She is also possibly the inventor of the Eccles cake. In August 1772 Raffald published ''The Manchester Directory'', a listing of 1,505 traders and civic leaders in Manchester—the first such listing for the up-and-coming town. The Raffalds went on to run two important post ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Icing
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, marzipan is usually used under the royal icing in order to prevent discoloration of the icing. Usual proportions are 2 egg whites to 1 teaspoon of lemon juice, 1 teaspoon of glycerine, and around 1 pound of sugar depending on the application. As well as coating cakes and biscuits, royal icing is used to make decorations such as flowers and figures for putting on the cake. The royal icing is piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods. The glycerine must be om ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornstarch
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerol
Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is Hygroscopy, hygroscopic in nature. Modern use of the word glycerine (alternatively spelled glycerin) refers to commercial preparations of less than 100% purity, typically 95% glycerol. Structure Although chirality, achiral, glycerol is prochirality, prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the Glycerophospholipid#Nomenclature and stereochemistry, stereospecific numbering labels the molecule with a ''sn''- prefix before the stem name of the molecule. Production Natural sources Glycerol is generally obtained from plant and animal sources where it occurs in triglycerides, est ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondant Icing
Fondant icing, also commonly just called fondant (, ; ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to modelling clay, while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. It is generally chosen for its appearance rather than the way it tastes. The word, in French, means 'melting,' coming from the same root as '' fondue'' and '' foundry.'' Rolled fondant ''Rolled fondant,'' ''fondant icing,'' or ''pettinice,'' which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan or royal icing, fondant is increasingly common due to nut allergies, as it does not require almond meal. Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Mix
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places. The global market for baking mixes, both for home and professional use, has been estimated at over US$1 billion in 2023. Types Baking mixes are produced for the preparation of specific foods such as breads, quick breads, pancakes, waffles, cakes, muffins, cookies, brownies pizza dough, biscuits and various desserts, among other foods. Some all-purpose baking mixes, including commercial and homemade varieties, can be used to prepare several types of baked goods, such as biscuits, pizza dough, muffins, cookies and pancakes, among others. Some bread baking mixes are formulated for use in a bread machine. Ingredients in baking mixes may include flour, bread flour, baking powder, baking soda, yeast, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, or wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
