Tip #4

You can melt butter but when you put it back in the fridge and it hardens again, it doesn't reincorporate the water/moisture.

This means the butter is never the same as before. 

And it's not the same as using softened butter!

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. 

TIP #3

Always add a pinch of salt to your recipe.

It enhances the flavors. Also when using bitter or unsweetened 

chocolate, it takes away some of the bitterness. 

TIP #2

If you roll out your dough in one direction, 

the dough will move that way when it's in the oven.

So make sure you roll out the dough in every direction. 

This way, it will move and rise evenly. 

TIP #1

Want to thin your chocolate, for example for dipping? 

Add one teaspoon of low flavoured oil at a time. 

Hup Holland Hup!

As some of you know, from the 8th of juli the 2012 UEFA European Football Championship takes place in the Ukraine and Poland. I'm from The Netherlands and a fan of the Dutch soccer team. I made these cupcakes to support the Dutch team! 

How to: make a buttercream rose

Give your cupcakes a luxurious look with a buttercream rose. It looks difficult but it's so easy with a little practice!

Inspiration: cakes with a rope decoration

Do you want to know how to do this rope decoration technique? Click here!

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!