Tuesday, November 24, 2009

Completion of Professional Diploma Course in Sugar Flowers Module


23rd Nov 2009 - Finally, completed the sugar flowers module.  Thanks to Eunice, the course tutor, whose so creative, very patient and always willing to share her knowledge with the class.  The wonderful coursemates-Wati, Magdalene and Eileen are so fun to be with and we all share the same passion in baking and cake decorating.
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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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