Into The Oven Forums - Blogs http://forum.intotheoven.com/blogs/ A place to discuss baking and cake decorating ideas, articles, recipes, photos, blogs and so much more! en Fri, 21 Nov 2008 03:14:10 GMT vBulletin 60 http://forum.intotheoven.com/images/aimgle/misc/rss.jpg Into The Oven Forums - Blogs http://forum.intotheoven.com/blogs/ Fondant Leaves http://forum.intotheoven.com/blogs/ladydza/58-fondant-leaves.html Sun, 09 Nov 2008 17:33:28 GMT So I will be attempting to make a fall-themed cake for a 50th birthday party in two weeks. I just ordered a ton of new lustre dusts and gel colors to tint my fondant and paint on the details. My favorite things seem to be the most tedious and time consuming things. But I love how with some things the work you put in really shows in the end. It totally pays off!! I bought a set of fall leaf cookie cutters that I'm going to use, from HomeGoods. I cant wait to try this!!! ]]> LadyDZA http://forum.intotheoven.com/blogs/ladydza/58-fondant-leaves.html Need Info On How To Make Bass Fish Jumping Out Of Water Cake! http://forum.intotheoven.com/blogs/shansnonna/57-need-info-how-make-bass-fish-jumping-out-water-cake.html Wed, 22 Oct 2008 19:54:24 GMT *does Anyone Have A Pic Or Idea Of How To Make (sculpt) A Bass Fish Jumping Out Of Water On A Cake? This Is A Request From A Bride For A Grooms Cake, And I Am Not Too Crazy About The Fish Being Cake. Maybe Rice Krispies? If I Saw A Clear Photo Of A Cake Like This, I Am Certain That I Could Copy It. Thanks!* does Anyone Have A Pic Or Idea Of How To Make (sculpt) A Bass Fish Jumping Out Of Water On A Cake? This Is A Request From A Bride For A Grooms Cake, And I Am Not Too Crazy About The Fish Being Cake. Maybe Rice Krispies? If I Saw A Clear Photo Of A Cake Like This, I Am Certain That I Could Copy It. Thanks! ]]> shansnonna http://forum.intotheoven.com/blogs/shansnonna/57-need-info-how-make-bass-fish-jumping-out-water-cake.html Urgent, need help NOW!! http://forum.intotheoven.com/blogs/thecakelady/56-urgent-need-help-now.html Wed, 03 Sep 2008 02:14:37 GMT I am looking for information on putting chocolate curls on a wedding cake. How to get it to stay on the sides without breaking them, when to put them on the cake, before or after setting up at reception, and if after setting up, how do you get them to stay on cake if the icing has crusted?:question: I am looking for information on putting chocolate curls on a wedding cake. How to get it to stay on the sides without breaking them, when to put them on the cake, before or after setting up at reception, and if after setting up, how do you get them to stay on cake if the icing has crusted?:question: ]]> thecakelady http://forum.intotheoven.com/blogs/thecakelady/56-urgent-need-help-now.html Hi-Ratio Shortening http://forum.intotheoven.com/blogs/tortedolci/55-hi-ratio-shortening.html Tue, 19 Aug 2008 22:32:05 GMT Can someone please explain to me what the difference is between Hi-Ratio Shorting and regular Shortening? Thanks!;) Can someone please explain to me what the difference is between Hi-Ratio Shorting and regular Shortening?

Thanks!;) ]]> tortedolci http://forum.intotheoven.com/blogs/tortedolci/55-hi-ratio-shortening.html fondant experiment part 2! http://forum.intotheoven.com/blogs/pootchi/54-fondant-experiment-part-2.html Mon, 21 Jul 2008 17:01:56 GMT ok It's been one hour since it's out of the fridge. It got sticky all over after a few minutes, and now it's drying back. The part without anything is almost all dry now, just a little tiny sticky on the touch, but the color of the fondant didn't change. The just vanilla part is drying good also. The gel color mix with vanilla is a little more sticky, but is drying. The dried out decorations are holding up perfectly!
I'll check back in a few hours to see if everything is dry and back to normal.
:coffee::waycool:
After 4 hours out of the fridge, the entire cake is dry and looking great! Even with vanilla, and vanilla/gel colour paint!
So my conclusion is MMF can go into the fridge if you get the cake out long enough for it to go back in shape!:D
As soon as I receive my fondarific fondant, I'll do the same tests! Plus I'll try the trick to spray vodka on fandant, when I have my airbrush kit!:attention: ]]> Pootchi http://forum.intotheoven.com/blogs/pootchi/54-fondant-experiment-part-2.html fondant experiment! http://forum.intotheoven.com/blogs/pootchi/53-fondant-experiment.html Fri, 18 Jul 2008 22:28:27 GMT I'm going to try putting a fully decorated cake, with fondant, in the fridge tomorrow. I'm first trying with MMF, without any Vodka on it. Later, when I have my airbrush set, I'll try spraying some vodka on it. I'll do the same experiment with Fondarific fondant as soon as I receive my sample pack.:coffee:
So I'll post the results in here for future reference to you all!

Please feel free to comment!:D ]]> Pootchi http://forum.intotheoven.com/blogs/pootchi/53-fondant-experiment.html Just a thought spoken out load !! http://forum.intotheoven.com/blogs/cak3mama/52-just-thought-spoken-out-load.html Wed, 16 Jul 2008 03:46:49 GMT I know I am the only person that when they have an order for a cake they start to plan it and look for what they need.... Why would someone who know a month a head of time wait til the last minunit to look for the stuff they need and plan the cake ???:question::attention: I know I am the only person that when they have an order for a cake they start to plan it and look for what they need.... Why would someone who know a month a head of time wait til the last minunit to look for the stuff they need and plan the cake ???:question::attention: ]]> cak3mama http://forum.intotheoven.com/blogs/cak3mama/52-just-thought-spoken-out-load.html El colorido http://forum.intotheoven.com/blogs/maite/51-el-colorido.html Mon, 23 Jun 2008 17:32:31 GMT La utilizacion de colorido en las tecnica decorativas, incrementa el interes general que un dise~o puede despertar... Y este es un punto a favor de cualquier decorador con influencia hispana. La vivacidad de colorido, capta la atencion inmediata. De esta forma sucede en dise~os que por otra parte podrian resultar comunes, pero que consiguen popularidad inmediata devido a su fogosidad. Corroborando este punto, los siguientes dise~os: La utilizacion de colorido en las tecnica decorativas, incrementa el interes general que un dise~o puede despertar... Y este es un punto a favor de cualquier decorador con influencia hispana. La vivacidad de colorido, capta la atencion inmediata. De esta forma sucede en dise~os que por otra parte podrian resultar comunes, pero que consiguen popularidad inmediata devido a su fogosidad.
Corroborando este punto, los siguientes dise~os:
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]]> Maite http://forum.intotheoven.com/blogs/maite/51-el-colorido.html Just a litlle vent .. http://forum.intotheoven.com/blogs/cak3mama/50-just-litlle-vent.html Sun, 22 Jun 2008 04:48:15 GMT I love to teach people new things and help them... but it is hard to not to get fustrated then they do not do as the are tought or pay attention to what you tell them ... :crazy: I love to teach people new things and help them... but it is hard to not to get fustrated then they do not do as the are tought or pay attention to what you tell them ... :crazy: ]]> cak3mama http://forum.intotheoven.com/blogs/cak3mama/50-just-litlle-vent.html what to learn next .. http://forum.intotheoven.com/blogs/cak3mama/49-what-learn-next.html Sun, 01 Jun 2008 04:03:43 GMT There are so many things and techniqes that have come out as of late ...makes me think what should I learn next.. I love to learn how to make flowers out of gum paste.. but also would love to learn how to us and work with fontant and marzipan... so much to learn so little time in a day !! There are so many things and techniqes that have come out as of late ...makes me think what should I learn next.. I love to learn how to make flowers out of gum paste.. but also would love to learn how to us and work with fontant and marzipan... so much to learn so little time in a day !! ]]> cak3mama http://forum.intotheoven.com/blogs/cak3mama/49-what-learn-next.html About Me http://forum.intotheoven.com/blogs/ngrant/48-about-me.html Mon, 12 May 2008 22:10:18 GMT Since I'm new here, I though that I would take the time to tell everyone about myself. I'm 23 years old and I am new to the Cake decorating world. and I love it. There are so many things that you can do with cakes now.
The first cake that I made was for Christmas and then I have just made cakes for holidays and birthday. I'm hoping to get better and make a small buisness with it. But for now there is so much to learn. I will be putting pictures of my cake on this website to get comments from other ppl then family and friends. ]]> ngrant http://forum.intotheoven.com/blogs/ngrant/48-about-me.html cupcake pops http://forum.intotheoven.com/blogs/mommarivera/47-cupcake-pops.html Thu, 08 May 2008 12:21:48 GMT CHOCOLATE CAKE FOR CUPCAKE POPS

Ingredients

Makes one 9-by-13-inch cake
  • Unsalted butter, for cake pan
  • 1 1/2 cups unsweetened cocoa powder, plus more for dusting
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water
Directions
  1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.
  2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.
  3. Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
  4. Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.
------------------------------------------------------------------------------------------------------------------------
CREAM CHEESE BUTTERCREAM FROSTING
Ingredients

Makes enough for about 50 cupcake bites
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (1-pound) box confectioners' sugar
  • 1 teaspoon pure vanilla extract
Directions
  1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
  2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
  3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
-----------------------------------------------------------------------

Ingredients
Makes about 50Directions
  1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
  2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
  3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
  4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
  5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

]]> mommarivera http://forum.intotheoven.com/blogs/mommarivera/47-cupcake-pops.html Valorando nuestro conocimiento http://forum.intotheoven.com/blogs/maite/46-valorando-nuestro-conocimiento.html Wed, 30 Apr 2008 04:18:43 GMT Quizás una de las razones por las que deseamos decorar, sea la capacidad individual de creación a partir de una materia que nos produce cierta gratificación; es decir, la satisfación personal por un trabajo bien compensado, que artísticamente alimenta la vista al igual que nuestras papilas gustativas... Para el logro de este balance de sitemas, necesitamos indiscutiblemente, un buen conocimiento de los materiales existentes, y los últimos adelantos e innovaciones de las técnicas decorativas. Productos alimenticios en el campo pastelero por un lado, y las herramientas que salen al mercado para facilitarnos el trabajo o simplemente, para realzarlo. Por lo general, la persona que se dedica únicamente a decorar, evoluciona progresivamente en el conocimiento a través de la experimentación desde su mismo oficio, pero por falta de tiempo, puede estancarse en métodos anticuados y quedar descalificado frente al nuevo mercado. Por todo esto, animo a quien aquí me lea, a pasear su mirada por la lista de productos que aparecen en los proveedores habituales, inspeccionarla con cuidado y así poder responder honestamente a esta simple pregunta: ¿estoy capacitada y educada para la utilización de los productos listados? Y si la respuesta es no... Investigar en esos productos hasta conocer su funcionalidad, y desde allí, aplicarlos en nuestro común oficio. Un cordial saludo Maite Quizás una de las razones por las que deseamos decorar, sea la capacidad individual de creación a partir de una materia que nos produce cierta gratificación; es decir, la satisfación personal por un trabajo bien compensado, que artísticamente alimenta la vista al igual que nuestras papilas gustativas...

Para el logro de este balance de sitemas, necesitamos indiscutiblemente, un buen conocimiento de los materiales existentes, y los últimos adelantos e innovaciones de las técnicas decorativas. Productos alimenticios en el campo pastelero por un lado, y las herramientas que salen al mercado para facilitarnos el trabajo o simplemente, para realzarlo.

Por lo general, la persona que se dedica únicamente a decorar, evoluciona progresivamente en el conocimiento a través de la experimentación desde su mismo oficio, pero por falta de tiempo, puede estancarse en métodos anticuados y quedar descalificado frente al nuevo mercado.

Por todo esto, animo a quien aquí me lea, a pasear su mirada por la lista de productos que aparecen en los proveedores habituales, inspeccionarla con cuidado y así poder responder honestamente a esta simple pregunta: ¿estoy capacitada y educada para la utilización de los productos listados?
Y si la respuesta es no... Investigar en esos productos hasta conocer su funcionalidad, y desde allí, aplicarlos en nuestro común oficio.

Un cordial saludo

Maite ]]> Maite http://forum.intotheoven.com/blogs/maite/46-valorando-nuestro-conocimiento.html White Chocolate Cheescake http://forum.intotheoven.com/blogs/2sdae/45-white-chocolate-cheescake.html Fri, 25 Apr 2008 12:37:46 GMT White Chocolate Cheescake

ingredients


4 large eggs
1 cup sugar
1-1/2 stick of soft butter
4-5 bars philly cream cheese ( very soft)
2-teaspoon vanilla (clear) or 3-vanilla beans seeds
1 box Baker's white chocolate
2 - oreo pie crust
2 tbls additional sugar
2-3 pats butter

Pre heat oven 375 fedgrees

In small mixing bowl -Mix:
2 tbls sugar
2-two pie crusts
2-3 pats of melted butter mix thoroughly
Spray sides of pan heavily
Press mixes oreo crust to the bottom of 9" spring form pan *only the bottom

Bake estimate 8-10 minute remove from oven and cool.

In a small sauce pan heat butter and chocolate cubes till melted, I love this part add the vanilla. Once mixed take off burner and selt aside.

In large bowl beat eggs thoroughly, slowly pour in sugar it will be thick and almost cloud like, add softened cream cheese bars one at a time beat well(3-4 minutes), Next beat in cooled chocolate and butter and vanilla extract. Pour into spring form pan. Bake 15 minutes at 400 then reset oven to 350. Bake additional forty five to 55 minutes. open oven door and let cool completely.

Garnish the way you like or eat is plain. it is good.

My mom never used flour or sourcream or anything like that in her different cheesecaks recipes. Her cheese cakes tasted better the next day. Always creamy and so rich. So I have continued the tradition. ]]> 2sdae http://forum.intotheoven.com/blogs/2sdae/45-white-chocolate-cheescake.html Durable Cake for 3D and Wedding Cakes http://forum.intotheoven.com/blogs/2sdae/44-durable-cake-3d-wedding-cakes.html Fri, 25 Apr 2008 12:35:56 GMT Durable Cake for 3D and Wedding Cakes Serves/Yields: 2-9in rounds or 1-9X13 or 1 moulded cake Introduction This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead. Ingredients 1 Duncan Hines Yellow (or White) cake mix 4 egg whites 1/2 cup water 1/3 cup vegetable oil 1 small pkg of instant vanilla pudding mix 1 cup sour cream Directions Preheat oven to 350 Incorporate all ingredients together one by one on low speed. Make sure to mix thoroughly between each ingredient. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. Bake at 350 for 30 - 35 minutes Durable Cake for 3D and Wedding Cakes
Serves/Yields: 2-9in rounds or 1-9X13 or 1 moulded cake

Introduction
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
Ingredients
1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Directions
Preheat oven to 350

Incorporate all ingredients together one by one on low speed.

Make sure to mix thoroughly between each ingredient.

Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

Bake at 350 for 30 - 35 minutes ]]> 2sdae http://forum.intotheoven.com/blogs/2sdae/44-durable-cake-3d-wedding-cakes.html