How much Sugarpaste do i need ?
Answer :
Here is a guide to how much sugarpaste we use @ Bakeworld to cover.
6” round (15.24 cm) 5” square (12.7 cm) 500g
7” round (17.78 cm ) 6” square (15.24 cm) 600g
8” round (20.32 cm) 7” square (17.78 cm) 800g
9” round (22.86 cm) 8” square (20.32cm) 1kg
10” round (25.4 cm) 9” square (22.86 cm) 1kg 250g
11” round (27.94 cm) 10” square (25.4 cm) 1kg 500g
12” round (30.48 cm) 11” square (27.94 cm) 1kg 750g
13” round (33.02 cm) 12” square (30.48 cm) 2kg
Tips Knead the sugar paste until soft and pliable.
To help you roll out your icing evenly, you can use “spacers” Use a 15mm ribbon to edge the board.
At Bakeworld we stock pre coloured sugar paste, or you can choose to colour your own from our large range of paste colours
Tylose powder vs Gum Tragacanth
Answer :
Tylose powder (also known as Tylopur powder) is a fine white powder used in the making of modeling and flower pastes such as fondant and gum paste. ... It can even be used to make edible glue to attach pearls and edible decorations to fondant cakes.
It's a synthetic version of Gum Tragacanth but can work a little faster. It's just as easy to use and often cheaper than Gum Tragacanth. Tylose powder is effectively the same as CMC and works in the same way.
Tylose is typically a brand name and you'll see CMC is the main ingredient in Tylose Powder.
How to make Edible Paint
Answer :
ProGel or Dust colour mixed with vodka will give you a water color effect.
If you want a matte finish then you can mix gel colour with a drop of white and some vodka then add powdered sugar until it's the consistency of poster paint. It covers completely, just like acrylics and dries matte.
How to temper Chocolate
Answer :
If you heat and cool chocolate without controlling the temperature the crystallisation of cocoa butter will result in crystals of different sizes (bad crystals) forming, and your chocolate will bloom.
Heat 2" of water in a pan and pop a bowl on top of the pan, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to melt slowly.
Once it's liquid, turn off the heat, remove the bowl from the pan and wrap a clean tea towel round the base to keep it warm.
Add more chocolate, pop in a thermometer and stir the chocolate until it reaches 31–32C (88–90F) for dark chocolate, 30–31C (86–88F) for milk chocolate and 27–28C (80–82F) for white chocolate. This will take a while. Once done, it's ready to use.
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