Add Color or Flavor to Fondant

        step : 

       step 1: add dots of color

      Roll fondant into a ball, kneading until it's soft and pliable. Using a                     toothpick, add dots of icing color or drops of flavor in several spots.

 

       step 2: knead color

      Knead color or flavor into your fondant ball. We suggest using food-safe               gloves when coloring fondant to keep your hands stain-free.

 

       step 3: knead until blended

      Continue kneading until color is evenly blended; add a little more color or             flavor if needed.

 

 

 

                                                     

                                                       Icing Consistency

                               option 1: stiff icing

                    Stiff icing is used for decorations such as flowers with upright petals,

           like roses,carnations and sweet peas. Stiff icing also creates your figure piping           and stringwork.If icing is not stiff enough, flower petals will droop. If icingcrackswhen piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.

 

option 2: medium icing

Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.

 

option 3: thin icing

     Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be                   pointier, vines will not break and writing will flow easily if you add 1-2

                             teaspoons light corn syrup to each cup of icing.

 

 

 

 

 

 

 

 

                                                 How to choose and use decorating bags

 

 

 

                             

                        Step 1: Marking the Bag                                                  Step 3: Position Coupler

                Remove ring from coupler base.                                  Base and TipPush the coupler base 

           Drop the coupler base, narrow end first,                       down through the opening. One thread 

     into the bag and push it down as far as you can.          should be showing. Place a decorating tip over                                                                                               the part of the base extending from the bag.

                      

                   

                         .

 

                     Step 2: Cutting the Bag                                                     Step 4: Lock Tip in Place

  Push the coupler base up into the bag so that you              Put the ring over the tip and twist it on,

            can cut  an opening at the mark.                                locking the tip in place.

 

 

 

 

 

 

 

 

 

                                                                                                        Icing Cakes Using a Spatula

                                                                step 1

                                                             The trick to keeping crumbs out of your icing is gliding your spatula

                                                          on the icing—never allow it to touch the surface of the cake. Place

                                                       a large amount of thin  consistency icing  on the center of the cake. 

 

                                                 step 2

                                              Spread icing across the top, pushing toward edges. Smooth the top

                                           using the edge  of the spatula. Sweep the edge of the spatula from

                                        the rim of the cake to its center  then lift it and remove excess icing.

                                     

                                     step 3

                                 Cover the sides with icing. Smooth sides by holding the spatula

                              upright with the edge against the icing and slowly spinning the

                            turntable without lifting the spatula from  the icings’s surface.

                          Return excess icing to the bowl and repeat until sides are smooth.

                       

                      step 4

                  Rotate the cake slightly and repeat the procedure, starting from a

               new point on the rim until you have covered the entire top surface.

             Smooth the center of the cake by leveling the icing with the edge of

          your spatula. For easier smoothing, it may help to dip the spatula

        into hot water, wipe dry and glide it across the entire surface. Set  the cake

   aside and allow the icing to crust over for at least 15 minutes before decorating.  At that

point you may also lay Non-Stick Parchment Paper on the iced cake top and gently

smooth with the palm of  your hand.