How to: mummy cookies

Super cute and easy to make for Halloween:
mummy cookie pops.

Basic cake pop recipe

Cake pops, a huge trend among baking lovers! I would say.. about time for a good basic recipe!

Tip for the Dutch people: cake decorating magazine from DeAgostini

Hi everyone,

This is a special tip for the Dutch people. DeAgostini has created a magazine about the basics of baking. 

You can already buy the first two numbers in 

some supermarkets and bookshops. 

(unfortunately only in the Netherlands :-( )

The first number only costs 1,50 and the

 following numbers will cost 4,95. 

Royal Icing recipe

Ingredients

- 1 pound Confectioners Sugar
- 5 Tablespoons Meringue Powder
- 1/2 cup Water
- 1 teaspoons Vanilla Extract
- Pinch of salt

How to: flood a cookie with royal icing

Want to decorate your cookies? Flood your cookies with royal icing to make a great underbase. It also gives your cookie a sweet taste! 

How to: reverse shell decorating technique

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

What you need:
- Buttercream icing
- A decorating bag
- Tip 21 


Instruction

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45°; the tip should be slightly above the surface. Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right or left handed) to 12:00 to 6:00. 

Step 2: Relax pressure, lower tip. Pull tip straight towards yourself at 6:00 to form tail.

Step 3: Repeat with another shell, curving from 3:00 (right- or left handed) to 12:00 to 6:00. To continue the reverse shell border, pipe a chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. If you are making the border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working towards yourself.

Recipe Italian merinque buttercream

Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious! 

Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer

Makes 8 cups. 

Instruction

Frosting tips for decorating cakes & cupcakes

If you like baking an decorating cakes, it's a great idea to invest in a frosting kit
with a reusable pastry bag and an assortment of tips.

TIP: Refrigerate the frosting before piping so that it retains it's shape. 

Here is a list of the most used decorating tips:

How to: Rope decorating technique

A nice technique for finishing your piped baskets/. Excellent too for western or nautical theme cakes

What you need:
- Buttercream icing
- A decorating bag
- Tip 21 

Instructions

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° angle. The tip should be lightly touching the surface. Using a steady, even pressure, move the tip in a gentle sideways "S" curve. Stop pressure and pull tip away.

Step 2: Insert tip under the bottom curve of the "S" shape.

Step 3: Squeeze the bag with steady pressure as you pull down, then lift the tip. Move up and over the tail of the "S" as you continue to squeeze and form a hook.

Step 4: Keep spacing as even as possible and "S" curves uniform in thickness, length and overall size. Be sure to tuck the tip into the bottom curve of the previous "S" before you begin squeezing, to insure the clean, continuous look of a rope.

Want to see some cakes with this rope
decoration technique? Click here! 

Ice cream cupcakes

Keep checking this page, because you will find here soon 

how to make the ice cream cupcakes!

How to: Add color to fondant

Step 1: 
Roll fondant into a ball, kneading until it's soft and pliable.
Using a toothpick, add dots of icing color in several spots.

Step 2:
Knead color into your fondant ball.
We suggest using food-safe gloves when coloring fondant to keep your hands stain-free.

Step 3:
Continue kneading until color is evenly blended; add a little more color if needed.

For a deeper color; use more food color.

Butter Cream (icing) recipe

This buttercream icing recipe is perfect for spreading cakes of decorating. Follow this instruction to make the ideal consistency you need. 

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
  (I useally don't use this because most of the time, the cakes are already sweet enough with the fillings etc.) 
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes about 3 cupes of icing

Instructions:

step 1

Put the cream shortening and butter in a large bowl and mix this with the electric mixer. cream. Add some vanilla if you want.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add a bit milk and beat at medium speed until the cream is light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

How to: basketweave decorating techniques

Watch this video to see how you can create a basket weave on a cake.

This is a step-by-step video that shows you how!

Do you want to see how you can use the basket weave decorating technique? Click here for some inspiration.