Sugar Veil style Mixture

1/4 cup boiled water
1 Tbs tylose powder
1 Tbs confectioner sugar
2 Tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp corn syrup (Karo's preferred)
Pinch of white icing color or one of your choice color
Note: Recipe can be doubled for larger batch

1. Add tylose powder to boiling water and mix until clear. It might take a bit of effort, don't worry).
2. Once clear, mix in the confectioner sugar well.
3. Next, add cornstarch and combine.
4. Mix in the meringue powder/egg white powder
5. Add your corn syrup.
6. Add white icing colour or your chosen colour to the mixture.

*You can keep in the refrigerator for a week.
When you want to use it, let it come to room temperature and give a little mix.
*Be aware it will go mouldy if you don't use it. So don't make a huge batch if you don't plan on using it all within a week.
*You are able to store the lace in a plastic zip lock bag and to restore the elasticity, place a slightly damp cover or paper towel on top. You don't want to do this for too long or you will destroy it.
*The water you use can affect the outcome. Your best chance is using distilled water. Avoid mineral, fluoride, or tap water.

Recipe Originally Posted by DawnEdwards
http://cakecentral.com/t/32371/i-think-i-may-have-cracked-the-sugarveil-recipe-maybe/135 

Poly Dowels

Poly Dowels are easy to use Interior Cake Pillars, from USA.

They are much easier to use than the wooden variety, they cut cleanly to size required using scissors.. Although light they are very strong, they are available in various lengths. We stock 12inch and 16inch length dowels.

These Poly Dowels are also suitable to house wired decorations in cakes, as they protect the inner cake from the exposed wires.

Pecan Caramel Popcorn Crunch

• Pecan Caramel Popcorn Crunch

• Ingredients

  • 2 cups  Pecans, cut in half
  • 8 cups popped popcorn, about 1 cup of kernels
  • 2 cups brown sugar, packed
  • 1/2 cup  butter
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups marshmallow, optional

  

  Instructions

  1.    Preheat oven to 350 degrees

  2.    Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

  3.    Reduce oven temperature to 250 degrees

  4.    Combine popcorn and pecans in a large bowl and set aside

  5.    In a medium heavy saucepan, combine brown sugar, butter and corn syrup

  6.    Bring to a boil over medium-high heat, stirring until the butter is melted

  7.    Cook mixture until it reaches 250-270 degrees, using a candy thermometer - about 4 minutes, do not stir

  8.    Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

  9.    Carefully pour over popcorn mixture, toss well to combine

  10.  Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

  11.  Remove from oven, pour back into large bowl and add candy corn if desired

  12.  Store in airtight container up to 2 weeks

"Little Mac" Macarons

The Bun
Colour your Macaron batter with a little brown and yellow food colour to achieve the bun tone, and then top with some sesame seeds before baking.

 

 

Burger filling
The patties were made by cutting out circles from readymade chocolate biscuits (or bake a batch of brownies, if you have time). For the lettuce and cheese slices, colour white fondant with green and yellow food colouring and roll it out thinly. For the cheese cut out a neat square, and for the lettuce cut a rough circle and frill the edges roughly with you fingertips for a realistic effect.

 

Ganache sauce
1/4 cup pure cream and 150g white chocolate combined in a bowl over a pot of simmering water.

 

To assemble Little Mac together layer the lettuce, cheese, patty and macaroon shells with a little ganache in between.

 

The Kids love these, Adults are also fascinated. These are an alternative to the cupcake version.

Orange & Cranberry Cookies

 

Orange & Cranberry Cookies

 Ingredients

• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 2 tablespoons fresh orange juice
• 2 teaspoons fresh orange zest, finely chopped
• 2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup dried sweetened cranberries

Orange Sugar for coating

• 1/2 cup sugar
• 1 teaspoons fresh orange zest, finely chopped

Instructions

1.     Preheat oven to 350 degrees and line cookie sheet with silicone mat or parchment paper

2.     In a large bowl, cream together the butter, sugar and egg

3.     Add orange juice and zest, blend well

4.     Combine flour, baking soda and baking powder. Gradually add, creaming after each addition

5.     Stir in cranberries

6.     Combine sugar and zest for coating in a small bowl

7.     Scoop cookies with a cookie scoop or tablespoon, roll into ball then roll in orange sugar

8.     Place on cookie sheet

9.     Bake for 11-12 minutes - rotating pan after 6 minutes

10.  Cookies should be firm but still soft in the centre

11.  Let set on pan for 2 minutes then remove to cooling rack

12.  Store in air tight container

 

Cleaning in the 60's

Edible Food Markers

This edible Marker in Black, will allow you to decorate your cakes, cookies etc with fine detail.

We will gradually add a range of colours from this supplier.