Letter Cake Trend – NEW Pan!

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Number Cake, Letter Cake, Monogram Cake…Whatever you call them, we are in love with these trendy layered cakes topped with fruit, flowers, macarons, meringues and icing!

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Letter cakes are trending all over the internet and we have the PERFECT Cake Pan Set for them! These fresh and fruity desserts are fun to look at, even more fun to make and super delicious! Now that Wilton has come out with this Countless Celebrations Cake Pan Set you no longer have to blow up and trace letter and numbers to make your cakes!

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Use this pan to bake cakes shaped like letters from A to Z and numbers 0 to 9, a perfect plus sign, exclamation points, questions marks, and dollar signs.

  • Create unique cake shapes in letters, numbers and more
  • Unique grid guide pattern helps keep batter in place
  • Cake cutter trim cake into clean, angled edges for easy decorating
  • Includes inserts to make letters A to Z, numbers 0 to 9, an exclamation point, question mark and dollar sign
  • Full instructions included
  • Measures 14.5 x 9 inches

Letter Cake – Tips for Success

From Fancy Flours’ employees Maureen (baking) and Heather & Janet (decorating)!

Preparing your pan: The Wilton Countless Celebrations pan is very easy to use, even for a non-baker like me (Maureen). To create a two-layer letter cake, grease the pan and inserts with Crisco, then dust it with flour. Dust every inch of the pan for an easy release of your cake.

How much cake: One box cake mix will yield 4 cups of batter. We used 2 cups for each layer of the letter cake.

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Filling your pan: After positioning the inserts in the pan to create the number or letter of your choice (easy to follow diagrams included with pan) pour half the of the batter (2 cups) into the pan and distribute evenly with a spatula. ** Be sure to fill in the corners, so you get a level cake end to end.

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Time & Temp: We baked the cake at 350°F for about 14 minutes. Cool cake for 5 to 8 minutes, then gently loosen the edges of the cake with a flat spatula. Invert on to parchment lined cookie sheet and tap gently to release. After fully cooled, place in the freezer until you are ready to decorate. Freezing helps keep the layers together and aids in the process of moving the finished cake to a serving platter.

Layer #2:Repeat above instructions for the 2nd layer.

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Decorating Prep Work:  Shop for a variety of flowers, fruits, cookies and candy that matches your  theme.

Prepare your butter cream and refrigerate overnight. Remove from refrigerator about 15 minutes before you are ready to decorate. (Butter cream should be a tad cooler than room temperature). Prep and fill your piping bag with a Wilton 1A tip. Fill a second bag with pink frosting and a Wilton tip #1M

Assembling the Cake:  Plan out the spacing of your dollops of frosting before you get started. We used the grid pattern that transferred from the cake pan to the cake as our guideline. It is personal choice how much or how little to pipe – you just want dollops to show on the edges of the cake.

Squeeze the piping bag with consistent pressure making sure that the tip is directly on top of the dollop to keep the peaks standing upright. Using consistent spacing, cover the bottom layer with soft dollops of frosting.  Add the top layer of cake and repeat the icing process using even spacing.  We found that looking at the dollops on the bottom layer helped us with the spacing. 

Think Random:  Your instinct would be to place the decorations in an orderly pattern, yet random is best. We placed the raspberries and strawberries on the cake in all random places and filled in the blank spaces with the flowers, and cookies. NOTE: Each of the flowers stems were cut to about 1” and wrapped in tinfoil before poking into the cake.

We decorated with fresh raspberries and strawberries, Macarons, and fresh flowers. In addition, we randomly piped pink flowers with the # 1M tip.

To Print the PDF version click HERE.

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Watch a Video Tutorial from Wilton

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Fit to a T Letter Cake Tutorial 

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One pan, many possibilities! Get inspiration from our Monogram Cake Pinterest Board!

New Russian Pastry Tip Set + How To Use

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NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings.  Use to pipe quick and easy flower designs on cakes, cupcakes and cookies!   BUY NOW

Learn how to use these tips below!

HOW TO USE RUSSIAN PASTRY TIPS

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Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.

BEFORE YOU PIPE: TIPS FOR SUCCESS

1. USE A STIFF BUTTERCREAM FROSTING.

Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster

2. PIPE RIGHT AWAY OR STORE THEM RIGHT.

You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.

3. KEEP ‘EM CLEAN!

Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.

4. MAKE SMOOTH BUTTERCREAM.

Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.

5. HELP THEM STICK.

Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.

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STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.

STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.

STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

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STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.

Want to Purchase Tips? Click Here

Download a PDF version here.

Tutorial & image source: www.craftsy.com via ErinBakes.com, Pastry Chef.

4 Ways to Use Color Swirl

We wanted to share with you some fun ways to use our ColorSwirl Decorating Set. This tool comes in handy when you want to use more than one color in your dessert decorating.

1. THREE COLOR SWIRL COOKIES

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Learn how to make colorful Spritz cookies using the ColorSwirl Decorating Set! These cookies are great for holidays, school sports or even weddings.

Supplies:

  • 3 food colors of your choice
  • ColorSwirl Decorating Set
  • 6 tablespoons of milk
  • medium cookie sheet
  • Spritz Cookie Recipe – see below

Instructions:

  1. Prepare dough following recipe below, adding milk to help thin the dough.
  2. Divide the dough equally among 3 bowls. Tint with colors of your choosing.
  3. Prepare decorating bags with couplers. Fill separately with colored dough. Assemble the 3-Color Coupler with tip 1A. Pipe swirls and dots on your cookie sheet. Bake and cool following recipe.

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Classic Spritz Cookie Recipe 

Ingredients:

  • 1/2 teaspoon no-color almond extract
  • 2 oz. clear vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups butter (softened)
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk

Instructions: 

  1. Preheat oven to 350ºF.
  2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
  3. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

 

2. TEAM SPIRIT COLOR SWIRL CUPCAKES

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The ColorSwirl Decorating Set is great for making cupcakes that show off your team spirit! Just tint the icing to match your team colors. What color combo will you choose?

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3. COLOR SWIRL MERINGUE COOKIES

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Learn how to make meringue cookies with the ColorSwirl Decorating Set, you can mix and match colors to best suit your occasion. Easy to make and fun to eat!

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Supplies:

Instructions:

  1. Preheat oven to 250ºF.
  2. In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar.
  3. Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
  4. Prepare three separate batches meringue batter. Tint batches separately.
  5. Prepare decorating bags with couplers. Fill separately with tinted and white batter. Assemble 3-Color Coupler with tip 1M. Pipe stars on parchment-lined cookie sheet. Switch to tip 1A; pipe pulled up dots on prepared cookie sheet.
  6. Bake for 10 minutes (or until cracked), turn off oven and let sit at least an hour.

4. SWIRLED CHOCOLATE MOUSSE

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What a fun way to use the ColorSwirl Decorating Set! Top your chocolate treats with 3 different chocolate mousse flavors to switch things up.

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Supplies:

Instructions:

  1. Prepare mousse recipes following recipe instructions.
  2. Prepare decorating bags with couplers. Fill separately with white and chocolate mousses. Assemble 3-Color Coupler with tip 1M. Fill molds with mousse, piping swirl on top.

Need some help getting set up? This video will show you just how to put the Color Swirl coupler together:

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Recipes, photos & tutorials thanks to Wilton!

The End of Summer Sale!

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Fancy Flours is having An End of Summer SALE! I can’t believe how many great things have been put on sale so don’t miss out! Plus some items are up to 90% off!!!

Sale items include tons of retiring cookie cutters, summer kitchen towels, ice cream tools, recipe books, colorful paper napkins and much much more!

Sale starts today and goes until supplies last! Some items are very limited quantity!

Follow the link below. Happy Shopping 🙂

http://www.fancyflours.com/category/last-chance-sale/a

 

NEW Simple Syrups – Not Just For Cocktails

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup

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This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.

BUY HERE

Lavender Mint Recipes

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Mint Lavender Mist

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!

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Lavender Mint Julep

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.

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Lavender Lift

Add syrup to soda and fill with ice.

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Lavender Mint Melon Salad

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup

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This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.

BUY HERE

Hibiscus Orange Blossom Ginger Recipes

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Hibiscus Bubbles

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Orange Blossom Ginger Sunrise 

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Bubbly Wonder

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Ginger Fizz

Combine syrup and soda and fill with ice.

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Moroccan Citrus Dessert

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.

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Hibiscus Orange Trifle

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.

How To Use Wafer Paper On A Cake

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Introducing edible wafer paper cake illustrations from Fancy Flours.

Now enjoy the ease and beauty of wafer paper images on cakes! Our Easter Bunnies design fits an 8″ round cake. Simply cut out and apply to fresh buttercream, or use light Karo corn syrup to apply to a fondant surface. Add to a store bought cake for a quick custom look.

What is Wafer Paper?

Wafer paper is made of dehydrated potato starch, water and vegetable oil. The thin edible paper is then pre-printed with food-safe dyes. Wafer paper is tasteless and does not “melt” into the frosting, it will remain as a thin sheet of edible paper on top of your sweet confection.

Instructions for use on a cake:

Using craft scissors, carefully cut out your wafer paper image along the outer cut line provided on the design. You will want to trim carefully for a clean, finished look.

Butter Cream Frosting Application: Apply the trimmed wafer paper illustration directly to a smooth surface of fresh buttercream frosting. Working from the center outwards, smooth any bubbles that may exist. You can consider the cake done at this point, or, pipe a decorative edge around the cake to hide the edge of the wafer paper.

Fondant Application: If your cake has a fondant surface you will want to apply a thin layer of Light Karo Corn Syrup to the back side of the wafer paper illustration using a craft brush or a very soft basting brush. (Light coating only). Turn the wafer paper illustration over and apply to the top of the cake. Starting from the center, smooth the wafer paper outward towards the edges to get a good seal and to remove all bubbles. The cake can be considered complete at this point, or, add a decorative piped border.

Store-Bought Cake Application: Request that the grocery store or bakery refrain from sprinkles or colored decorations on the top surface of the cake. If the surface is not fondant, just cut out and apply the wafer paper directly to the surface of the cake – smoothing it out as best as possible so that it does not get waves or wrinkles. The paper is really very forgiving.

Tips for Success: Wait until the day of your event to apply the wafer paper illustration and only allow the cake to be refrigerated for a few hours before serving the cake. Note: we have left a store bought cake with a wafer paper topper in the refrigerator for 3 days without any color transfer or wrinkling – however, humidity and frosting moisture are factors and may vary greatly from our test conditions.

 Serving Tip: Gently cut thru the wafer paper first and then cut deeper into your slice for serving – this will produce the most decorative presentation

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Perfect dessert for your Easter celebration!