Fondant / sugarpaste pearls and beads are a simple way to add a border to cakes, but if you make all your pearls individually by hand getting them even can be a long and exhausting job. This weeks CAKE101 decorating / baking tip gives you a good way to ensure that every bead is as evenly sized as possible!
“To get even fondant / sugarpaste pearls and beads cut multiple rolled out fondant circles with your choosen circle cutter. Then roll each circle up into even pearls!”
Some fondant and sugarpaste accents only need a slight curve to them, for example daisies. Cake decorations like these would need something shallow to help form them and sometimes some unlikely items fit the bill. This weeks CAKE101 offers a tip that we use to set a little shape to more open flowers.
“To help form fondant flowers that only need a shallow curve to them the lids to miniature jam jars (the kind you find in hotels) are perfect! These are great for flowers that need a slight lift to the tips of the petals.”
It’s time for our second CAKE101 post! Every Monday we post a handy cake decorating / baking tip to help make whipping up delicious and gorgeous baked treats easy and fun. This weeks nifty little tip is something every baker learns in their novice stages… with disastrous (and sloppily cupcake frosted) results. To help save you from learning the hard way we offer up this little pearl of cake decorating knowledge…
“Never use margarine or low fat spread to make buttercream! These contain a higher ratio of water and will affect the structure and firmness of your frosting.”
Here at Juniper Cakery we love food and can’t bear to scrimp on taste and texture for the sake of fewer calories or grams of fat, but if you want to downsize on the fat in your cupcakes then why not try topping your cakes with home made jam, low fat chocolate spread, or a tasty dollop of marshmallow cream?