Archive for October, 2007

Cake Decorators Do you know who is Dulcinea?

October 29, 2007

Hi friends:

Do you know who Dulcinea is? Dulcinea is the inspiration
of Don Quixote de la Mancha, a master piece of Hispanic
Literature. But this is not a literature class, is a cake
decorating newsletter and Dulcinea is my inspiration, in
many aspect of my life. For this reason I write The Voice
of Dulcinea. Once in a while I will be exposing you to
Dulcinea’s thinking, you know why, because, Cake Decorators
have a soul too. In the same way Dulcinea enjoy the
landscape from the top of her windmill, we find inspiration
in studying a flower, admiring the intrinsic shape and
colors in order to be able to make them in sugar.

Anyway, today the recipe for flower paste. Flower paste in
this newsletter will be known as Tylose paste, because
Tylose is the ingredient that give the paste the
elasticity, also retard the drying time and give you more
time to work.

Flower paste recipe

1 mix of stiff royal icing
2 tablespoon of tylose
1 or 2 cups 10X sugar (for kneading only)

Once the royal icing is to the peak consistency, add 2
tablespoons of tylose. Beat with the pallet for few
seconds, then put 10x sugar on the table and knead the
paste adding sugar a little bit at a time. If stick to
your hands place a very little small amount of shortening
to your hand and knead to form a ball. Wrap in plastic.
This paste need REFRIGERATION. You will love it.

Next week will tell how to work with this flower paste.

Send your input and your questions. And don’t forget to
invite your cake decorating friends to subscribe. Lots of
nice things are coming up and all for FREE.
Love

Marivi

Cake Decorators questions about pastillage

October 23, 2007

Hi:
 
Thank you for all your  e-mails and questions.  It has been a
beautiful experience, receiving so many email from friends
and students that I have not heard for so many years,  some
of you more than a decade.  Welcome back to my life. And, a
warm welcome to those that subscribe to the newsletter.
 
One of the questions is: What can I do to avoid the
pastillage get dry so fast? And another, Why the
pastillagfe start crackling or wrinkling when making the
petals?
 
First,  the pastillage is a paste that air dries.  The
solution is simple, keep the paste covered with a heavy mug
when using it.  This will protect the paste from drying.
 
Second, Why pastillage start crackling or wrinkling when
making the petals?  The secret is in the amount of paste
you take to make the petals.  Take only a small amount,
sufficient for one petal and work with it.  Leave the rest
o f the paste covered with the heavy mug to prevent from
drying.  The reason is that you take less time to knead and
roll a small piece of paste.  The biggest the ball of paste
the longer the time of kneading and rolling and the fastest
the drying.  A capito?
 
Next week, the recipe for Flower paste, don’t miss it.

See you,
Marivi

How To Make Pastillage for Cake Decorators – Pastillage Recipe for Sugar Flowers

October 15, 2007

One of the secrets to make beautiful cakes is the
decoration, and of course a cake decorated with sugar
flowers will always be a success.  Today we are going to
give you the recipe for how to make the pastillage.  It is simple
and if you follow the instructions you will not have any
problem whatsoever.  You will need:

1 tablespoon unflavored gelatin
2 tablespoons lime juice
3 tablespoons water
1 teaspoon glucose
1 pound and one cup powder sugar 10X (make sure the sugar
is 10X)

Place the lime juice and the water in a pyrex cup, add the
gelatin, place in micro-oven for 15 seconds.  The gelatin
will dissolve very well, (do not over heat)then add the
glucose y make sure is dissolve completely.  Now put half of
the sugar in the KitchenAid bowl, place the pallet on the
machine and beat slowly, keep adding the sugar a little bit
at a time.  If you put all the sugar at once, you can brake
your machine.  A little bid at the time will be fine.  You
will get a soft paste.  Place some sugar on the table, and
knead the paste with the remaining sugar.  Do not add all
sugar at once, go little by little.  The paste can be a
little sticky, don’t worry, just put powdered sugar in your
hands.  Wrap in a plastic bag and let it at room
temperature for 24 hours.

Pastillage does not need to be refrigerated.

This is a very easy to do recipe.  If you have any
questions do not hesitate to send me an e-mail.

See you next week.

Marivi