Sunday, July 26, 2009


Hi, what along break. Ha...ha... busy organising stuff in facebook. Recently had the opportunity to attend baking classes conducted by other baking enthusiast and schools. Good experience, gather more important tips and of course new friends. Look at these pics of the recent classes that I've attended. Have you heard of steamed butter cream???? Here it is, interesting and refreshing.
Learnt new techniques on piping, preparation of butter steamed butter cream. The beatiful finish of the iced cream is just superb, clean...and no mess!!!
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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