Fixing a Broken Gumpaste Flower

I know I’ve haven’t written a Blog for awhile and I need to write a few of them for videos I have posted in You Tube, so here I am trying to catch up.

One of the videos I posted earlier was about doing a simple fix on a broken gumpaste flower. I remember years ago I was working at a custom cake store and one flower broke. I was about to throw it away and my good friend Maria told me not to. She said we can use it in the back of the cake and hide the broken part. So I adopted that way of thinking.
For cake shows and competitions this is not something I would suggest doing since judges do thoroughly inspect the arrangements to make sure that all of the flowers are done perfectly. But when you are dealing with weddings, some things are more forgivable and hiding a broken flower by using it as a filler works great, as long as you place it in such a way that the broken piece won’t show .

On a cake I was working on, the flower that broke was one of my favorites. Yes, I do have flowers that turn out better than others and I prefer using them for the front of the cake. A petal from the flower broke off and it was a clean break. When you get a clean break at the base of the petal, it’s a bit easier to fix and can be easier to hide. When done well, no one will notice the break. I do make sure to place the broken area in such a way that it’s less visible.
I remember when I was just starting to decorate cakes, there was a cake decorator who told me he used crazy glue to fix broken flowers. I just don’t feel comfortable using it near anything that goes in my cake. I know that gumpaste flowers are really not for eating but I still have my reservations.

I prefer to soften a small amount of gumpaste with some gum glue (click here for gum glue tutorial), and place it in the broken edge and let it dry. This usually works great but you have to let it dry well before you can use the flower. So if I am in a hurry and I can’t wait, I use a small piece of super thin gumpaste and add it with gum glue. Sometimes putting this super thin layer on one side will give you a strong bond but if you want an even stronger bond, I recommend that you do this on both sides of the petal.

Watch the video tutorial to see how I do it. I hope it helps when one of your flowers gets broken while you’re working on a cake.

Hope you enjoy this tutorial and soon I will post a Blog on the cake I design with them.
Until next Blog, ta ta!

Edna 😉

Rosette Cake Design

I just got 2 new molds and I asked on Instagram which one you guys would prefer to see in a tutorial. I should have known that most of you would say both. LOL. I’ve decided to do both but I started with the rose mold first.

The Rosette Mold comes from a very popular design that creates beautiful roses by using stripes of fondant that are ruffled, and then placed strategically on the cake forming roses. This technique reminds me of the lace fabric I used to work with years ago when I designed clothing. Even though the design is so beautiful, you can expect long amounts of hours working on this design. It’s very time consuming.

I always love anything that shortens the length of work time when I am working on a cake. Not only can the customer save some money but I save time and earn more money too, so for me this is a win win. Now I can give the customer an option and if they want the original design, then they know they have to pay more for the work it involves, or just simply save some money and labor by using this shortcut.

I decided to see how the mold looks in a 2 tier cake and this is the finish product. Rosette Cake Design

I finished the cake with some of my favorite flowers gumpaste Orchids and Roses with some filler flowers and tropical leaves. I have a tutorial on Orchids posted in the website already but soon I will be adding a section with advanced tutorials that you can access anytime and will include more flowers, plus I plan to add more tutorials to it.Gumpaste flower arrangement.

And here is a close up of the pattern for the Rosette Mold.

Easy Rosette Cake Design

I will do another tutorial as soon as I can using the other mold I got. In the meantime I hope you enjoy this tutorial. I am posting the links to the products below for those of you who ask.

You can click here to watch the tutorial!

You can see it in You tube if you prefer. Here’s the link. Don’t forget to Subscribe to my channel!

Until next time.. ta ta!
Edna 🙂

 

Click here for more info on this beautiful mold.

Engagement Cake Design

I love everything about this cake. I love the colors, the heart, the envelope, and the concept behind it. Reason why there’s a ring in between the roses is because this was an engagement cake.

The story behind this cake is pretty neat. The “P.S. I love you” comes from the couples favorite movie. I actually love this movie too! The woman in the story (played by Hilary Swank), looses her husband to a devastating illness. The husband knew that his time is coming to an end so for him to show his wife how much he loved her, he took it upon himself and orchestrated a plan to show his true devotion for her even after his death. All of the letters he wrote ended with the “P.S. I love you.”

Even though the story is a bit sad, the movie is really uplifting as throughout his notes he encourages her to move forward in her life, find her passion once again and fall in love all over again. P.S. I love you becomes a really good reminder of not to take anything for granted in life.

The red rose is an unmistakable expression of love in its entirety. There is also a meaning behind the amount of nine roses on the cake. A flower’s meaning is not specific to its colour and type alone, but also, to the number of flowers you choose. Nine is a symbol of eternal love. You would often give this exact number of roses to those you wish to spend the rest of life with.

The heart shape is the universal symbol of romantic love. Hearts symbolizes unity, cohesion adoration, femininity, soul connection, sexuality, courage and so much more. This symbol was already established as a symbol of love in the 19th century, but  is most commonly used in this era thru social media. Utilizing emojis that express admiration or adoration for something or someone.

The belt motif relates to a general bond that can be understood as an unbreakable unity and  strength. It also means loyalty, forever and love. There are 4 belts in the upper tier. The number four symbolizes the safety and security of the home, the need for stability and a solid foundation of values and beliefs.

The ring is another symbol of love. It’s made in a circle that has no beginning or end and is therefore a symbol of infinity. It is endless, eternal; just the way love should be. Many people think the origin of this custom stems from an ancient Roman belief that a vein travels directly from the left ring finger to the heart. As we already know, the heart is a symbol for true love.

The color black can have good and bad connotations. This one is used to express the meaning of strength, protection, comfort, seductive, formality and elegance. The red means  passion, seduction, desire and love.

Not all cakes have a symbol for each motif or item placed on the cake. Most people just do a cake that they find beautiful to their taste or will match their decor, but some people make sure that their emotions come across in the most subtle ways to ensure that their other halves know how they feel.

I filmed a tutorial on this cake and I am posting the links for the materials I used on this cake below( scroll down to check them). Click here to see the tutorial or on the photo below.

I hope you enjoy the tutorial and this Blog.
Until next time, ta ta!
Edna 🙂

*Not all products are promoted in this blog; just a few. I do love all the products I used and that’s why I mention them, and earnings are used in making new tutorials. Thanks for the support!

Learn make beautiful Roses

 

 

 


Click here for lettering mold used in this tutorial.

Click here for tutorial on this lettering mold.

 

 

 

Click here for Lavish Loop Mold


 

 

Click here for Buckle Mold

 

 

 

 

Click here for Love Heart Mold

Click here for Filigree Heart Mold

Click here for Gold Highlighter
Click here for Gold Highlighter Tutorial

Gold Highlighter Imperial Gold

Click here for Celebration Envelope Cutter

Celebration Envelope Cutter

Guava Cake Filling

 

I grew up with a Guava tree in the backyard of our house. It made me a guava lover. This is a very common filling in baking and it’s pretty easy to do. I have a hard time finding the fruit where I live now but I can find the guava paste easily in the Hispanic section of most supermarkets. It’s also easily found in the internet. I will post some links below.

Sometimes you will find the jam but I find it too soft for cakes. Even though you can still use the jam in a cake, I do prefer a thicker consistency which provides a less slippery cake. This is something important that you need to consider when you’re stacking a cake.

I always tell people that if they are using jams as fillings, they have to make sure not to overfill the cake and use a dam. Usually jams have a lot of flavor and a little goes a long way. If you want to have more filling, you can always add more layers to the cake instead of trying to pack a lot of filling the same layer and making everything slippery and hard to work with.

I love using guava paste. You can control how thick or thin you want the filling to be and fix the consistency at any time. You can do this with a food processor, in the stove or the microwave. I do get lazy sometimes and use the microwave, mostly because it works fast. But the other options work well too, especially if you don’t use microwaves or if you don’t own a food processor. I do go through all the steps in the tutorial I posted, (click here for tutorial).

I know some people love to add orange juice as the thinning agent. I personally don’t use it. I feel the guava tastes delicious without adding other flavors but if you like the idea, then go ahead and try it. Some people also like using lemon and others like adding some of the zest of the fruit they are using.

I posted a basic recipe in the website. Even if you prefer using the fruit, keep in mind that you can thin the recipe more if you prefer a thinner consistency just by adding some warm water. If you want a thick consistency, you can warm the paste and add it warm to the cake. This is a matter of preference and that’s why I am giving you the options so you can choose the one you prefer. Do keep in mind that if you plan to use it on top of an iced cake, if the paste is too warm, it will melt the buttercream.

Since I love a medium/thick texture on top of the buttercream, I do warm it a little but not too much. I also make sure that my buttercream is cold. I won’t lie, it’s a bit harder to ice a cake with the thicker paste over buttercream, especially if it’s too hot. So make sure it has a medium consistency so it’s easier to spread. If you already placed it on the cake and it’s giving you a hard time because it’s too thick, you can place the spatula in hot water. Once the spatula is hot, dry it with some paper and this will help smooth out the paste. If this doesn’t help you, then you can take some of the leftover paste recipe and thin it a bit with more water and then add it on top of the thicker paste. This will help you smooth everything out.

You can test all of these techniques but, if you prefer to avoid the trouble, adding the guava on top of the buttercream is just done for looks. You will get enough guava flavor by just adding it as a filling. Then again, people like me love guava that much. I never mind the extra guava flavor! Lol!!!

Check the tutorial for the Guava Filling Recipe. Click here or on the photo for the step by step tutorial.

I am posting below links for recipes you can use with this filling.
I hope you enjoy the tutorial and the recipe.
Until next Blog, ta ta!

Edna 🙂

This is the paste I used in the video.
Iberia Guava Paste

 

 

 


This is a delicious paste. I used it many times!
Goya Guava Paste

 

 

 

Guava Jam is a bit more runny but it can be used.
Guava Jam

 

 

 

Condensed Milk Buttercream it’s super easy.
Click here for recipe and Tutorial

 

 

Cream Cheese Buttercream goes great with this filling.
Click here to check this recipe and tutorial.

 

 

Moist White Cake Recipe

Moist White Cake Recipe pairs well with fruit fillings.
Click here to check this recipe tutorial.

 

 

For those who can eat eggs, this is a delicious cake!
Click here to check this recipe tutorial.

 

 

Learn to Ice a cake and also check many other
tutorials for basic cake techniques.
Click here.

 


Piped Shell Borders Tutorial.

Learn to pipe shells with this tutorial.

Cookies & Cream Cake Recipe

I love chocolate! And honestly, who doesn’t love to eat Oreo cookies? So whoever thought of putting them on cake deserves an award. In my last Blog I posted my favorite Chocolate Cake recipe so I decided to follow that with this delicious cake recipe.

I remember many years ago when I moved to Florida, I went to my local supermarket and they had a cookies & cream cake. At that time I was not into cake making but definitely into cake eating, so I had to try that cake. I must say that I thought it was delicious. The buttercream they used in that cake was like Bettercreme, (check my tutorial on this). They crushed the cookies into the Bettercreme and filled all the layers with this mixture, and then they covered the outside of the cake in the same icing/filling.

With time my cake taste has developed. As much as I liked that cake back then, I knew it could get even better. The recipe I used for the filling in this cake is super tasty. Instead of Bettercream, I used cream cheese and butter and it just takes the flavor to another level. I love the recipe how it is but if you want something lighter, you can always add a cup ofKRAFT COOL WHIP TOPPING 8 OZ PACK OF 3 to the recipe. Another option is to add a tub of Cool Whip or make your own stabilized whipped cream and add it to the recipe. Keep in mind that once you add the dairy into the mix you will need to keep the cake in the fridge. As many of you already know, I don’t like cold cake. I feel it loses flavor.

You can finish this cake with your favorite buttercream recipe. If you want something light, you can use Bettercream or Stabilized whipped cream. If you want delicious with a smooth finish, I suggest using my Cream Cheese Buttercream. This is a bakery style cake and is not about a perfect finish but it’s all about a delicious cake.

To finish this cake, I added Oreo cookies all around the bottom of the cake. This is a personal choice. But surely, who complains about eating more cookies..lol I do prefer using the thin Oreos when I am making the cake but you can use the regular ones just as well.

I topped the cake with some old fashion Ganache. I love Ganache and I know that it has dairy but it will keep well out of the fridge for a few days. Plus it makes it really creamy and delicious. If you can’t have dairy, you try making it with water instead. My other suggestion is using coconut milk.

For decorating the cake you can use anything. I decided to go all out and use Pocky Sticks flavored in cookies and cream, a bar of Hershey’s Cookies ‘n’ Cream and (are you ready for it?), more Oreos.

 

Click here to watch tutorial.

Here are the the links for the products and tutorials I used.

Chocolate Cake Recipe
Cookies & Cream Filling Recipe
Ganache for Drip Cakes
Bettercream Icing Tutorial
Stabilized Whipped Cream Tutorial
Pocky Stycks
Bettercream (product)
Hershey’s Cookies ‘n’ Cream Bar

 

Until next Blog, ta ta!
Edna 🙂

Moist Chocolate Cake- Easy Recipe

Last Blog I was talking about the difference between “Natural” and “Dutch Processed” cocoa. If you missed that post, I would suggest you read it because it can make a difference in the outcome of your chocolate cakes. In this Blog I will be talking about one of my favorite chocolate cake recipes.

When I first opened my website I had a Stout Chocolate recipe posted in there. I love that cake recipe. It’s a strong cake and almost tastes like a brownie. But not everyone wants to add beer to their cake and I can understand that. The alcohol in the recipe is baked away so there’s really no alcohol left in the cake but some people just don’t care to deal with it. Knowing this I have been meaning to post other chocolate recipes I love but between moving the website a couple of times and all the work I had, I just didn’t have enough time to sit and do a tutorial as I wanted. I can say that I finally took the time to do the tutorial and post it in the website. YAY!

This is a very old recipe but it has a few changes from the original recipe that in my opinion makes it taste even better. It makes a very moist cake and it’s super easy. The batter is a bit liquid and I am sure most people are not used to batters like that, but it works great. I use unflavored coconut oil for the recipe to make it healthier but you can use canola oil or vegetable oil instead if you prefer.

The recipe has never failed me but you can always decrease the baking soda by half a teaspoon if your cake sinks slightly in the center. Also keep in mind that depending on the cocoa you use the finished product could be different . I talked about this in my previous Blog.

I tried the recipe using Hershey’s Natural and Hershey’s Super Dark and I will say that I didn’t love the one with the Hershey’s Natural, but the one I made with Hershey’s Special Dark was really good. So if you are not in the mood to order high end cocoa for your cake, feel free to test it with the Hershey’s Special Dark. If you use your regular cocoa and it doesn’t turn out moist or with a a good crumb, make sure to try again but change your choice of cocoa this time. I assure you the cake is worth the try. I have used this recipe for many years with success.

Chocolate Buttercream Recipw

You can pair this chocolate cake recipe with my Chocolate Buttercream if you want a “death by chocolate” type of cake. I don’t use Hershey’s Special Dark for the buttercream because then it makes the chocolate flavor super strong so I tend to use a lighter flavor. I love Valhrona but you can use Ghirardelli or even Hershey’s Natural if you want to go with a super basic cocoa that you can find in any supermarket. I also love Droste but it’s harder to find. If you want higher end cocoa powders for your cakes, you might have to go to specialty stores or check in the internet for them. I will add that once you taste higher end cocoa powder it’s a bit difficult to go back to the supermarket because some of them are so good! lol

I will be working next on a tutorial for cookies and cream cake. So if you are an Oreo lover then you will love the next cake recipe post. But for now, click here for the link to the Chocolate Cake Recipe and Click here for the Chocolate Buttercream Recipe.

I hope you enjoy this Blog, until next one.. Ta ta!

Edna

 

 

 

Chocolate- Dutch VS Natural Cocoa for Baking

We all love chocolate and we each have our favorites when it comes to flavor.
I am a total chocaholic. Personally I would eat chocolate everyday if I could. lol

We all see recipes everywhere for cakes. And not everybody in the world is a chef and knows the difference between chocolates. Most of the time a regular person will see a recipe and go to the supermarket to buy the first cocoa they can find. Some people don’t even notice or think much about a recipe that is asking for dutch process or natural cocoa. All they see is unsweetened cocoa and that’s the one they will invariably go for.

I myself didn’t know much about the differences in chocolate until I started baking. There’s a world of information out there all about just chocolate. I’m no expert on just chocolate but I do know my basics on it and I will share one important fact.

When we see a recipe for a chocolate cake, the most important part it is the type of cocoa you should use in it. You will find mostly 2 types of cocoa powder. One is called “Natural” and the other one will be “Dutch Processed”. Even though these are the most common ones, there are other types or combos out there that you guys can explore. In the meantime I will explain the difference between these common two.

 

Chocolate Buttercream Recipw

Natural cocoa is solid, unsweetened chocolate that’s had most of its fat removed before being ground into powder. This cocoa powder is typically sold unsweetened, and although it may taste a bit bitter or harsh on its own, it can work well in baked goods that are meant specifically for this type of chocolate. This type of cocoa is consider to give a more drier outcome.

Dutch-process cocoa is natural cocoa that’s been treated with an alkalizing agent to lower its acidity. This allows more of its pure chocolate flavor to shine through. The alkali helps neutralize the natural acidity of the powder. The process gives the cocoa powder a more mellow, smooth and less bitter flavor. This type of cocoa tends to give a more fudgier, moist taste.

There’s a lot of science behind which one you can use when it comes to baking a cake. Natural Cocoa and Dutch cocoa are not interchangeable in all recipes. I will simplify by saying this: If a cake recipe only calls for baking soda, it likely uses acidic natural cocoa. If it only uses baking powder, it’ll probably ask for Dutch process cocoa instead. If a recipe calls for both, baking powder and baking soda, you’ll need to follow the recipe to get the proper balance of acid and alkaline. Recipes that use baking powder will likely rise anyways but not as well. So basically it’s best to stick to the cocoa that a recipe calls for. I personally tend to use dutch cocoa if the recipe doesn’t say which kind of chocolate to use.

Using the wrong cocoa in your recipe not only can make your cake go flat, but it can also make the flavor of your cake change drastically and you can end up with a cake with a strange or soapy taste. Keep in mind that some recipes have other acidic additions that come into play like buttermilk, fruits, sour cream, vinegars and other acids.

I would suggest that when you try a recipe for chocolate cake, make sure to see if there are any specifications for what type of chocolate you should use. If the cake is moist and you like the texture but you don’t like the flavor of it, then try another brand of cocoa. There are many brands out there and everyone has a different idea of what good chocolate should taste like. It’s a very personal opinion. Some people like a stronger flavor while others will prefer a subtle one. Some people like milk chocolate and others like dark and bittersweet. It’s all out there for grabs!

There are many options when it comes to chocolate. Check for Black Cocoa, Double Cocoa, Triple Cocoa and others. Some are made with a combination of natural and dutch process chocolates, others are known as heavily-dutch and have a stronger chocolate flavor. Believe me, I could go on until my last name changes to Hershey, but then this blog would be very long. At least you get an idea of what is out there and do more research on the subject. Keep in mind also that cocoa powders have different flavors and some of them contain more fats or starches and this will give you either a more moist cake or drier cake. All of these things are important if you are still trying to find your perfect cacao for your cakes.

The whole point behind this blog is to let you guys know that if you have tested a recipe for a chocolate cake and maybe the crumb of the cake was great or it was perfectly moist, but the flavor was a little off, then maybe you need to change your cocoa and test it again. If you are not happy with the crumb of the cake but the recipe has great reviews, maybe you need to try another cocoa. The wrong cocoa can change the crumb and moisture of a cake.

Valrhona Pure Cocoa Powder, 8.8 oz.Some of the most well known companies are Vahlrona, Callebaut, Guittard and there are others. Hershey’s and Ghirardelli are the most easily found in supermarkets. In a pinch I have used Hershey’s Special Dark (this one combines natural and dutch chocolate in it). Keep in mind that the other Hershey’s sold is natural cacao so if you have used it in a cake recipe that calls for dutch cacao, then the outcome might not has been the expected one. On the least expensive ones, the Hershey’s Special Dark has a dark (duh) color and pretty decent flavor and I like it a lot better than the original one at least on the cake recipes I have used it in. I will add that I have used the Hershey’s Natural Original and liked the taste better than the Hershey’s Special for the chocolate buttercream recipe I have in my website. Like I said, testing will be your best friend until you find your favorite one.

If you happen to be a chocolate snob, then go for the higher quality one. Keep in mind that most of the times you might have to order those online and they have a higher price. For those who are chocolate lovers, sometimes the flavor is worth the extras. My job is not to sell you a specific product but to let you know that there are options. Experiment! I was sent by a super awesome lady overseas, a cocoa call Droste and it was super delicious. Worth checking it out!Droste (4 pack) Cocoa from Holland

I will add that if you get one cocoa that didn’t work for a recipe, this doesn’t mean it’s a bad one. It might just not be the right recipe for that specific cocoa. Test it with other recipes to see how flavor changes and what works best for your tastebuds. Some companies might even have recipes that work well with their own products and that might be worth a try.

We all grew up with what we think good chocolate should taste like. From country to country, or even state to state, you will find there’s a huge difference on what people prefer. At the end of the day it’s your own personal search. Hope you find your favorite cocoa. To paraphrase Agent Mulder from the X Files, “the cocoa truth is out there!”

I hope you enjoy this Blog, until next one.. ta ta!

Edna

 

The Quilted Cake Design

I posted a new cake tutorial for a cake design I made. I love to get creative sometimes and do cakes that are amazing but the truth is that most clients either can’t afford them or they just want something simple. And to be quite honest, simple cakes that are fast can sometimes make more money than all those super busy complicated cakes that take a lot more time to make. For as much as I love to get fancy, simple designs are heaven on a busy week.

Quilted cakes have been in style for many years. I have made so many of them with different patterns and I can say that to this day, brides still love them. They are simply classic and elegant.

I got this new mold from Marvelous Molds and I love the design. In the video I did the cake without using dragees and the cake looks amazing. The really cool thing about this mold is that you can actually place the dragees on the mold before placing the fondant.

Gold Dragees

I won’t lie, I was a bit worried about doing this. All I thought was that the dragees were gonna be rolling everywhere and they where not gonna stick to the fondant.

I placed each little ball on each hole and then I placed the fondant on top.

I used no glue at all, and to my amazement, all the dragees stayed in place. You know how many dragees I had to place in cakes, one by one with pliers or tweezers over the course of almost 22 years???? All I can say is that I was super impressed and I love the fact that this mold can be used with or without the dragees.

Since this was a square cake, I wanted to finish the borders with some gold details. I decided to use the Vibrance Brooch Mold. I wanted to cover the edges and this mold is the perfect height for this purpose. To finish it I painted it in Gold Highlighter. I also cut this mold and added pieces of it to the board to give it a finished look that made everything cohesive.

Vibrance Brooch Mold

Most of the time I like to finish my cakes with whatever color of flowers I have to use and then I combine them with filler flowers in other colors. But for this cake, the red roses made a beautiful statement. No filler flowers used unless it was smaller roses, buds or leaves. I have a tutorial on how to make roses with circle cutters that I made so many years ago and it’s still a great way to get started if you want to play with gumpaste roses and you all you have are circle cutters. I also have a DVD with 4 hours worth of roses that include different ways to make them; how to make leaves, buds, how to color them and even how to make thorns.

 

Marvelous Molds is giving away 3 of their new molds and the rules are these ones; Go to Instagram and follow Marvelous Molds and Design_Me _a_Cake. Marvelous Molds is choosing a winner that does all the steps above so make sure you do that and I will post the winner as soon as I find out. You can also get an extra entry if you tag a friend.

I love how the cake turned out and I know brides love this type of cake. Below I am posting the links for the tutorials or products I used to make this cake. Click on the photo for more info. Click here or on the photo below to go watch tutorial.


 

 

 

 

I hope you enjoy the tutorial.
Until next Blog, ta ta!

Edna 🙂

 

Stabilized Whipped Cream Tutorial

Whipped cream is a great addition to any dessert and even though I am allergic to dairy, once in a blue moon I choose to suffer the consequences just to be able to eat some. I figure the swollen eyes and headache are just temporary and since I don’t eat it all the time I can handle the temporary pain. Lol

One of the problems you will find with whipped cream is that it’s not stable. You can use it at the time you make it but it won’t stay fluffy for long. It starts melting. With Stabilized Whipped Cream you can cover a cake and use for piping on the cake or desserts.

There are a few ways to stabilize it. Some people use cornstarch for a quick fix. I am not a big fan of the taste but the others options used also run along the cornstarch idea. These other options include Powder Milk and Powder Pudding Mix. All of these contain cornstarch. Even if you use just confectioners sugar, you will find that there is cornstarch in it. For me the most stable one is the gelatin recipe, but as you know, I am all about giving you guys all the info.

Making whipped cream is not really difficult, but I do hear people that encounter problems like lumps, whipped cream that’s too runny and other issues. I’ll try to offer some tips that might help, but if you have a fail, just keep in mind that Rome wasn’t built in a day. My advice is to try again. Maybe you used the wrong ingredient, took a wrong step, or missed something. Try again! This is not a new recipe and it works for many, so don’t give up, and try to figure out what went wrong for you.

First for the gelatin, you will need unflavored gelatin. Knox Brand is the most easily found in supermarkets. Great Lakes has another one that is Kosher. A bit more difficult to find but you can always try Amazon. As an added bonus, gelatin is a good source of collagen. Great for skin, nails and hair. If you can’t eat gelatin, you can try Agar-Agar as a thickening agent. For Agar-Agar you really don’t need water. Just dissolve it in milk and make sure that it’s mixed well and then strained to avoid lumps.

Usually you want to sprinkle the gelatin evenly over water.  I don’t know about you guys, but somedays I am just not in the mood to take it slow and I just drop it too fast on the water. Unfortunately, if done improperly, it won’t soak evenly and you will get some lumps. These days I just take a fork and lightly move it to make sure it’s fully mixed. Once the gelatin blooms, it looks like hard jelly. If you want to be safe and properly melt the gelatin without burning it, you can cook it in a double boiler. Some people do it straight in a pan, but if you do this, you will need to cook it on low. You really don’t want to burn it. My favorite and fastest option is the microwave. I cook mine for 30 seconds. Just make sure that the gelatin is clear and fully melted. If you need to cook yours for a longer period, make sure to do it in 10 seconds increments. Once again you don’t want to burn the gelatin. Did I mention that enough? Lol

One of the biggest problems people encounter is adding the warm gelatin to the cold heavy cream. This is where you have to watch yourself. For making whipped cream, you need for your heavy cream to be as cold as you can. Usually it’s even preferred to chill the bowl as well as the whisk attachment. I usually don’t bother too much with that, but maybe in a hot environment it might be a good idea. When working with sugar it’s best to work in areas with air conditioner to avoid issues. If you add the warm gelatin to the cold heavy cream, guess what will happen??? It’ll start getting hard, because that’s what gelatin does when it gets cold; it hardens up. So you can’t let the gelatin cool down all the way because it will start solidifying and you can’t add it when is too hot to the heavy cream because it can get lumpy.

How do I solve this and make sure I don’t have a whipped cream full of lumps? I take some of the heavy cream and leave it at room temperature. Usually around a 1/4 cup will do.

Once I get the gelatin out of the microwave, I leave the gelatin alone and start whipping my cream. This will give the gelatin a few minutes to cool down some. Then once I get the whipped cream to the right consistency, I add the 1/4 cup of heavy cream I left at room temperature to the gelatin and combine that well. This is sure to bring the gelatin down enough so that when you add it to the cold cream, it won’t create lumps.

Another thing I do is to pass the gelatin/ heavy cream mixture through a sifter to ensure I don’t have any lumps in that mix. If you are using a stand mixer, you can slowly pour the gelatin on top of the whipped cream without stopping the mixer. If you have a hand held mixer, just make sure to sift the gelatin before you pour it because it’ll be more difficult to do, since we only have two arms. No matter what, if you watch the tutorial, you will see that I poured the gelatin/heavy cream mixture all at once. I was expecting this might create some lumps since I always use a stand mixer. I can honestly say that it didn’t have one tiny lump. All of it was super smooth. Still, I will advise to slowly pour the gelatin as you mix.

I want to clear up for those who are new to whipped cream, is that you should use a cream that has at least 35% fat in order to get the best results, especially if you want to use it for cakes. It’s confusing when you go to the stores and see all these bottles of cream and not be sure which one to use.

Here are some of the most basic ones but there are others I am not mentioning:

*Half-and-half= 15% fat. In the USA this means that it usually contains 1/2 whole milk and 1/2 cream. It’s not meant for it to be whipped, so save it for your coffee.

*Single Cream= 20% fat. This one has a low fat content. You can use in sweet and savory dishes but it won’t thicken when beaten.

*Light Cream= 18% to 30% fat. It can be used just as half and half and in the higher number of fat content it can be whipped lightly but is not stable. Some people also call this one Single Cream. The fat content will determine its uses, but it won’t ever work for cake.

*Whipping Cream= 30% to 35% Fat. This is where you have to watch for the fat. If it contains less than 30% fat, it will whip up lighter, fluffier and more airy. Great to use over pies and desserts, but the higher content of fat will mean stiffer peaks that are best for piping and covering a cake. So if you get whipping cream, make sure it’s at least 35% fat. Most whipping creams these days are pasteurized in order to extend their shelf life.

*Heavy Whipping Cream= 35% Fat I am adding this one on the list because it’s the one I use. I figure it’s a middle ground between whipping cream and heavy cream. The one I use has exactly 35% fat and works great! With that said, heavy cream is even better when it comes to stiff peaks.

*Heavy Cream= 36-38% Fat. You can also use this higher fat heavy cream for stabilized whipped cream. Higher content of fat will make the mix double in size and tends to hold stiff peaks strongly. This one is great to use for ice creams but it works great for soups and sauces as well without the risk of curdling.

Unpasteurized cream whips much easier than pasteurized. But these days you will find more of the ultra-pasteurized cream because it has a longer shelf life of 60 days before it’s opened.

Pasteurization is a process where they bring the cream to a fast heat of 167 degrees for 15 seconds then cool it down really fast. The ultra-pasteurization process brings the milk to a 280 degree heat and even though it kills bad bacteria, it can take away some of the creaminess in the flavor of the cream. Because of the ultra-pasteurized being heated to 280 degrees, there’s a cooked taste to it and less flavor in comparison to the pasteurized. Also the pasteurized holds better peaks than the ultra but that’s where flavorings and stabilizers help if you find only ultra-pasteurized.When you start working, make sure that the cream is cold as you start and as you mix. If it’s not cold enough, it doesn’t “whip,” it “churns” and we’re not making butter. I suggest to put the bowl and the whisk in the fridge so they’re cold as you mix. If you are in a hot environment, you can place a bowl of ice below your mixing bowl to keep everything chilled. And again remember that if you over mix your whipped cream, you will end up with butter, so keep an eye on it.

 

This is all basic information that is always helpful, especially for those of you who aren’t used to working with these ingredients. Another important piece of information concerns the sugar. You need to use confectioners’ sugar for this recipe. If you use granulated sugar it will give you a grainy whipped cream. I tested the recipe using Swerve Confectioners for a sugar free whipped cream and it worked really well. So for those of you who are on a keto diet or need to be on sugar-free diet, you can have your whipped cream guilt free! For those of you who don’t know what Swerve is, it’s a sugar replacement that doesn’t raise insulin levels. Usually you would use the same amount as you use for regular sugar. And if you want it sweeter, you can always add more sugar to the mix, no matter if you are using regular sugar or Swerve.

Finally you have to decide on the flavoring. You can use any extract you want for this. I prefer the Clear Vanilla Extract to avoid getting the brown color on the whipped cream, but you can use your regular Vanilla if you prefer. You can also make it chocolatey by adding cocoa or melted chocolate. The sky is the limit with this recipe but the downside to it is that it needs to be kept in the fridge. So if you don’t like cold cake you will need to wait till my next tutorial so I can talk about other options for dairy free whipped cream substitutes.

But for now I think this is plenty of information for you guys. So click here for the full recipe and video tutorial on how to make Stabilized Whipped Cream.

Click here to go watch Tutorial and see full recipe.

I hope you guys enjoy the information. I know is a lot of it but is worth the knowledge.

Until next Blog, Ta ta!
Edna

 

Goop-Cake Release Recipe

What is Goop? Goop is a cake release mix used for pans so that the cake doesn’t stick to it. I am not sure who created this Goop Recipe but I know is old. I remember years ago working at a custom cake place. The baker had this concoction in a cake pan. She would apply it to the pan and never added flour on top like I used to do when I started baking. That was the way I was taught. You first apply a layer of butter or vegetable shortening and then add a thin layer of flour.

I never liked adding the flour because when the cake was done, I had always some of the powder on the cake and I didn’t like how it tasted. Probably I was adding more than I needed back then but we all learn as we go. I decided eventually to ask what they applied to the pan. That’s the first time I heard about Goop.

Goop has only 3 ingredients and it’s super easy to make. I get lazy sometimes and use spray on my pans but when I am making a lot of cakes, Goop is the only way to go. I always have the ingredients accessible and I can make as much or as little as I need too.

Goop will stay good in a sealed container for around 2 months. I live in a hot and humid area but I always have air conditioner on so if your house is hot, make sure to keep it in a colder area. Oil does get  rancid so keep an eye on that. If you smell something funky just throw it and make a fresh batch. If you prefer, you can save it in the fridge. You can use a pastry brush if you have one but if you don’t, use a piece of kitchen paper to spread it around the pan and it should work just fine.

Click here to watch the tutorial for Goop and to get the recipe.

I hope you enjoy this recipe.

Until next Blog.. Ta ta!

Edna