Part II: Preparing the Canvas of Cake in .NET framework

Creator USS Code 128 in .NET framework Part II: Preparing the Canvas of Cake

Table 7-1 breaks down the combinations for a variety of colors I developed these color recipes by mixing many batches of frosting and colors, but mixing colors isn t an exact science Brands of coloring gels differ slightly in the colors they offer (even if the hues share the same name), so use the information in this table as a jumping off point for your coloring endeavors, and then develop your own tried-and-true combinations

Table 7-1

Apricot Aqua Avocado Burgundy Chartreuse Copper Coral Dusty rose Gold Gray Jade Lavender Mauve Melon Navy Plum Raspberry Rust Teal

2 parts orange plus 1 part golden yellow (or egg yellow) 5 parts sky blue plus 1 part leaf green 4 parts lemon yellow plus 1 part leaf green plus a dab of black 5 parts rose pink plus 1 part violet 8 parts lemon yellow plus 1 part leaf green 1 part golden yellow (or egg yellow) plus 1 part brown plus 1 part bright red 3 parts rose plus 2 parts lemon yellow 5 parts rose plus 1 part violet 10 parts lemon yellow plus 3 parts orange plus 1 part red or 4 parts golden yellow (or egg yellow) plus 1 part brown a dab of black added to white frosting 2 parts forest green plus 1 part leaf green 5 parts pink plus 1 part violet 5 parts rose plus 2 parts orange plus 2 parts red plus 1 part black 3 parts rose plus 1 part orange 1 part sky blue plus 1 part violet 1 part violet plus a dab of bright red 3 parts rose plus 1 part bright red 8 parts orange plus 2 parts red plus 1 part brown 9 parts sky blue plus a dab of lemon yellow

his part lets you in on ideal recipes and easy instructions for mastering the decorating process You collect pointers on topping the cake with frostings and icings and tucking in fillings for sweet surprises I also help you decode the language of icing tips with an array of hints and instructions As for embellishments, I give you the luscious lowdown, from the surprisingly simple and widely used to more artistic endeavors and secret, impressive finds

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Pairing up tasty frostings and cakes Stirring up easy and versatile frostings Creating colored frostings Frosting cakes like a pro Recipes in This

Buttercream Frosting Stiff Decorator Frosting Cream Cheese Frosting Chocolate Ganache Milk Chocolate Frosting

veryone s familiar with the kid who decadently draws his finger through some fluffy frosting, samples his stash, and then happily licks his lips (Or maybe you were once that kid!) If you do your job right, everyone who sees your cakes, adults included, will wish they could act just like that kid The frosting on your cake is more than just a sweet covering it s the first impression your cake eaters get of the creation they re about to indulge in In this chapter, you find out how to pair a cake with the right frosting for the best effect in both taste and appearance You also get a handle on some simple frosting recipes that work in an array of decorating situations I explain how to color frostings and how to frost your cake just so for a clean space on which to create your masterpiece If you re interested in a simpler design, I cover your options for texturing your frosting, too

For any cake, frosting presents two challenges: It has to win your cake eaters over with its taste It has to be smooth, spreadable, and flexible enough to allow you to pipe and otherwise create decorations for the cake With those goals in mind, take care in preparing your frostings to perfection Pay particular attention to the following: Sifting: Sift your dry ingredients, especially confectioner s sugar, when the recipe calls for it It may seem unnecessary, but if you don t sift the