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					      PAGE: L01PC1LE0912 ST CHARLES AND ILLINOIS                                                                                                           CMY K


                                         EVERYDAY • COMICS, PUZZLES, TV, MOVIES & ADVICE INSIDE
                                                                          WEDNESDAY       •     SEPTEMBER 12, 2007          •    SECTION L

                                                                         STLTODAY.COM/COOKING • ST. LOUIS POST-DISPATCH




                 STEP 1
                                                              LET’S EAT
                            Trim tops of cakes so they are level. (Use a ser-
                            rated knife or commercial cake leveler.) Place
                            one cake layer on a cardboard cake circle or on
                            a cake plate. Use a decorating tip to pipe a thin
                            bead of buttercream around the edge, forming a
                            frosting dam, and fill with a thin layer of frosting,
                            jam or ganache. Invert the second cake layer
                            over the first (the bottom of that layer will be the
                            top of the cake).


                 STEP 2     Apply a “crumb coat” (not pictured) to avoid
                            picking up crumbs. Add about 1 tablespoon wa-
                            ter to 1 cup of buttercream. Spread a thin coat
                            over the cake. Let set about 30 minutes.




                  3


                 STEP 3     If desired, set aside a small amount of icing to
                            use for decorative details. Cover the cake with
                            the remaining buttercream, using a decorating
                            bag fitted with a wide cake-icer tip. If you don’t
                            have a cake-icer tip, use a spatula. Spread the
                            frosting evenly with a small offset spatula or an-
                            other icing spatula.




                                                                                                                                                                                                        Photos by Sarah Conard | Post-Dispatch
                  4


                 STEP 4




                 STEP 5
                           If desired, smooth the surface by rubbing with a
                           non-textured paper towel, such as Viva brand.
                           Other options: run an icing comb around the
                           side of the cake, creating an interesting texture.
                           Or use a No. 6 decorating tip and a pastry bag to
                           apply dots of the reserved icing.


                           Spray both sides of a decorative fabric ribbon
                                                                                        BUTTER
                                                                                        & BOWS
                           with nonstick cooking spray, then wipe off the
                           excess with a paper towel. Wrap the ribbon
                           around the base of the cake. If necessary, hold
                           the ribbon in place with dabs of icing.




                                                                                   With advice from a seasoned pro, even a                                    TRICKS OF THE TRADE

                                                                                   novice can decorate a show-stopping cake                                   • For best results, make the gum
                                                                                                                                                              paste 24 hours in advance and re-
                                                                                                                                                              frigerate until ready to use.

                  6                                                                By Stefanie Ellis                                                          • Gum paste dries out within min-
                                                                                   SPECIAL TO THE POST-DISPATCH                                               utes; keep it covered when not in
                                                                                                                                                              use. Refrigerate unused gum paste in
                 STEP 6     To make a bow, roll out some of the gum paste                                                                                     a covered container up to six weeks.
                                                                                   In the land of cake decorating, an unadorned cake lives on bor-
                            with a rolling pin or run it through a pasta ma-
                            chine, sprinkling liberally with cornstarch to pre-    rowed time. At any moment, a spatula, pastry bag or mound                  • Bring ingredients to room tem-
                            vent sticking. With a pizza cutter or sharp knife,                                                                                perature before baking or making
                            cut out a rectangle.
                                                                                   of gum paste can appear, transforming the cake from a simple               frosting.
                                                                                                                conglomeration of flour and sugar to
                                                                                    RECIPES, L9                                                               • When baking a chocolate cake, use
                 STEP 7     Gather the center of the rectangle by pinching                                      a stunning work of art.                       unsweetened cocoa powder in-
                            the edges together. Brush the two short edges                                         Of course, it’s not the spatula that        stead of flour to prepare the pan.
                            of the rectangle with a bit of beaten egg white;
                            fold the ends of the gum paste toward the cen-          • Buttercream               turns the cake into Cinderella on             • If baking in glass pans, reduce
                            ter, creating loops in the bow. Cut a small strip of                                the night of the ball — it’s the artist       the oven temperature by 25 degrees.
                            gum paste. Place the strip across the gathered          Icing
                            center of the bow; secure in the back with a dot                                    holding the spatula.                          • Rather than relying on the tim-
                            of egg white.                                           • Devil’s Food                Pat Jacoby, owner of Patty-Cakes,           ing given in a recipe, test cakes for
                                                                                                                                                              doneness by inserting a toothpick in
                                                                                    Buttermilk                  is one such artist. She’s been turning        the center. If it comes out with moist
                                                                                                                                                              batter attached, the cake is not ready.
                                                                                    Cake                        out sweet temptations in her shop in
                                                                                                                                                              If just a few crumbs adhere or the
                                                                                                                Highland since 1981.                          toothpick comes out clean, the cake
                                                                                                                  Her workshop holds boxes filled              is done.
                                                                                    LEARN ABOUT
                                                                                    THE TOOLS OF                with edible glitter in all colors of the      • Buttercream is best made with un-
                                                                                    THE TRADE, L9                                                             salted butter, which holds its shape
                                                                                                                rainbow and flowers carved from
                                                                                                                                                              better.
                                                                                                                sugar. Don’t be fooled by the bells
                   7                                                                                                                                          • To fill a pastry bag, insert the tip,
                                                                                   and whistles, though. Jacoby says that anyone can decorate a
                                                                                                                                                              then place the bag in a deep drinking
                                                                                   cake that looks as if it were adorned by a professional.                   glass. To hold the bag in place, fold
                 STEP 8     Stick a paper towel in each loop of the bow to           “Just be patient with yourself,” she advises. “Keep at it. Be-           the top of the bag over the top of the
                            fluff it out and keep the gum paste from sticking                                                                                  glass. Spoon in the icing, then fold
                            together. Arrange the bow in the shape you plan        fore I got into the business, every cake I ever made was a di-             over the top.
                            to use on the cake. Let dry for 10 minutes.
                                                                                   saster. My brothers used to tease me relentlessly, so I went out
                                                                                                                                                              • To use a pastry bag, hold the top
                                                                                   and took a beginner’s cake-decorating class. Then I took an ad-            closed with one hand. If necessary,
                 STEP 9    Roll out more gum paste, and cut out two rectan-                                                                                   guide the tip with the other hand.
                           gular strips to use as the tails of the bow. Fasten
                                                                                   vanced class. Eventually, I did the cakes for all their weddings.”         Use steady pressure to squeeze out
                           to the body of the bow with dots of egg white.            Jacoby is living proof that a little practice and a lot of elbow         the contents.
                                                                                   grease can produce stunning results.                                       • When writing on a cake, use the
                 STEP 10 Arrange the bow on the cake. If the bow does                “I look forward to coming to work,” she says. “I really do feel          same icing that covers the cake, then
                           not adhere, use a dot of buttercream as glue. Let                                                                                  go over it with the desired contrast-
                           dry overnight.                                          like an artist, painting a new picture every day.”                         ing color.




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L01PC1LE0912_17477 1                                                                                                                                                                                                   9/10/2007 13:19:32

				
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