食譜~蛋糕裝飾

Fondant,Gumpaste,Modelling
Chocolate,Buttercream Icing.

(摘自其他網站的方子我會注明出處,網友如需轉載請注明一下原出處,以示對原方作者的尊重.謝謝!)

1.Marshmallow
Fondant--這個方子的FONDANT味道很不錯,至少比店裏買的強多了,而且也很容易操作.

1/4 cup vegetable shortening(Crisco)

1 pound of white mini marshmallows

1 teaspoon clear vanilla flavor

1 teaspoon butter flavor

2 tablespoons water

2 pounds powdered sugar



做第一步時要特別小心,融化的棉花糖會特燙!

1.Grease the inside of a large
microwavable bowl with vegetable shortening.Put marshmallows,flavorings,and water
into the bowl.Microwave on high for 60 seconds.(If marshmallows are completedly
melted, you're ready to move on. If not,stir and return them back into the microwave
for 30-second intervals-stirring after each--untill the marshmallows are completely
melted)

2.Put powdered sugar into large
mixing bowl,fit stand mixer with dough hook.(If not using a stand mixer,use a wooden
spoon)

3.Add liquefied marshmallow
mixture to powdered sugar. Process at low speed until well incorporated,then turn
speed up slightly and allow dought hook to "knead" mixture until sugar
is fully blended into the liquid.

4.Turn your fondant out onto
your work surface that has been dusted with equal parts of cornstarch and powdered
sugar.Make sure your hands are well dusted too.(If your fondant is still sticky,
knead in some more powdered sugar.)

5.Knead fondant into a loaf.Wrap
it tightly in plastic wrap and let cool for at least 1 hour.

To store fandant,wrap in plastic
wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible.Marshmallow
Fondant will keep very well in the regrigerator for weeks.



2. Gum Paste：

蛋白1個（回溫備用），250g糖粉（過篩），Tylose powder 1大匙，白油1~2小匙。

做法:

1. 攪拌盆中打發蛋白至發泡能拉出soft peak，分多次加入糖粉攪拌至黏稠，最後加入Tylose粉，用手揉勻成團狀。

3. 取白油至兩手掌心搓揉回溫，然後揉入粉團即可。用雙層保險膜包好、放進密封盒中保存一天，這樣醒過的麵團彈性較好。

這個方子是WENDY
JJ推薦的,我原文抄摘自她的網站Euphocafe



還有她的royal icing方子我也補充進來,沒有Meringue Powder就可以用WENDY的鮮蛋白方子:



一個蛋白

糖粉200~250g，過篩。

先把蛋白打粗泡，然後慢慢加入糖粉打發即可。

因為蛋白有分大小，所以糖粉的用量要在打的時候斟酌。

最重要的還是要注意防油，只要沾到一點點油，royal icing就會碎裂的喔!!!



3.Buttercream
Icing

(yield
6 cup)

1 cup
vegetable shortening( You may use half butter or all butter,but it will be much
softer and more difficult for cake decorating as it melts easily from the heat of
your hand. It will also be an ivory color)

Scant 1/2 teaspoon salt

Your choice of flavorings-up
to 2 teaspoons

7 tablespoons milk or water

2 pounds confectioner's sugar

2 tablespoons meringue powder



Beat the shortening on lowest
speed until creamy.Beat in the milk or water a few tablespoons at a time along with
the salt and the flavorings. Stir the sugar and meringue powder in by hand until
moistened.Beat at lowest speed with a stand mixer or medium speed with a hand mixer.





(This is close to Wilton's
stiff consistency,and you can thin it down the same way:1 teaspoon of water for
each cup of stiff icing to make medium ,or 2 teaspoons water for each cup medium
icing to make thin.)



我經常是一次做一半,3杯的量,也就是:

1/2 cup shortening

1 pound sugar

1 TBSP  Meringue powder

1/4 tsp salt

1/2 tsp butter flavor+ 1/2
tsp clear vanilla flavor

3.5 TBSP water

我每次都不先打shortening,而是直接把用料拌濕潤後一起打.注意不要打過度,打進太多空氣後擠出來的花會有氣泡.值得一提的是BUTTER FLAVOR跟VANILLA FLAVOR組合的味道實在是很香,我每次在做蛋糕裝飾的時候都會禁不住偷吃一點.

ICING的味道當然比鮮奶差多了,但這個方子做出來的ICING要比WILTON書上的好吃許多.要是用BUTTER代替SHORTENING,味道就更好了.就是裝飾起來難操作一點.



4.Wonderful
Chocolate cream cheese Frosting

1 stick ofl butter

1 eight oz. package of cream
cheese (not reduced fat)

1 pound  confectioners
sugar ( 4 cups)

two teaspoons of vanilla

1/8 teaspoon salt

1/3 cup cocoa powder



Have the butter and cream
cheese both very soft, and blend them together with the mixer.  Add in the
salt and vanilla.  Put the cocoa and sugar in the bowl, and stir them in by
hand.  It will seem very stiff, but keep stirring, and it will become soft. 
When the powder is mostly blended in, beat with the mixer at low speed until very
smooth.  This will be the right consistency to both ice the cake and put a
pretty border on it.  This is enough to fill and frost a two layer 8 inch cake,
and I think, enough to do a border as well.  You can always double it or make
half the recipe more and freeze the extra. 



5.
Stabilized
whipped cream recipe from Wilton's yearbook.

1
cup heavy whipping cream

2 tablespoons confectioners
sugar

2 tablespoons piping gel

1/2 teaspoon clear vanilla,
or other clear extract

Whip the cream and sugar to
the soft peak stage.  Add the piping gel and vanilla and whip until stiff
peaks form.  Do not overbeat .

This makes 1 and 1/2 cups--maybe
a little more.  You may need more depending on how you decorate.  I would
increase the recipe by 1/2.  You can make roses with the cream and freeze them
to harden.  Place them on the cake while they are hard. 

用這個方子裝飾好的蛋糕必需放冰箱冷藏,否則鮮奶還是會化的.



6.塑形巧克力（modelling chocolate）：

白巧克力255g，玉米糖漿95g。

1. 水燒開後熄火，隔水融化白巧克力。

2. 將糖漿全部倒入融化的巧克力中，用橡皮刀攪拌均勻且變濃稠，後來會變成整塊的塊狀。

3. 把巧克力鋪平在一張保鮮膜上，略為杆開成大方片，用一張餐巾紙拍一拍表面，吸掉多餘的油脂，然後覆蓋另一張保鮮膜，移至冷藏24小時。使用前提早1小時取出回軟即可。

WENDY注：原始配方是1磅白巧克力+半杯（168g）玉米糖漿。

摘自WENDY的網站: Euphocafe



7.Royal
Icing from Wilton book:

(Stiff Consistency, Yield:3
cup)

3 level tablespoons Meringue
Powder

1 lb.sifted pure cane confectioners'
sugar

5-6 tablespoons lukewarm water

Make
sure all utensils are grease free

Mix
sugar and Meringue powder in a bowl. Add water and mix 7-10 mins. at low-medium
speed until icing loses its sheen.

To prevent drying, be sure
to cover the bowl with a damp cloth while working with icing.

Store in an airtight container
for up to 2 weeks.To resue,beat on low to restore original texture.



8.Best
Carrot Cake Ever

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar(我只用1/2CUP
  +1TABLESPOON)
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

1. In a medium bowl, combine grated carrots and
   brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two
   10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white
   sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking
   soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally
   stir in the carrot mixture and the walnuts. Pour evenly into the prepared
   pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests
   done with a toothpick. Cool for 10 minutes before removing from pan. When
   completely cooled, frost with cream cheese frosting.recipe adopted from:here

9.Moist Buttermilk Cake

這個食譜我是在很久以前去書店翻書的時候手抄的.時間久了,實在記不清具體出自哪個作者,哪本書了.食譜可以做2片8''的蛋糕.

3 CUP CAKE FLOUR

1 TABLESPOON BAKING POWDER

1/2 TEASPOON SALT

8 OZ BUTTER(2 STICK)(室溫)

1 CUP SUGAR (原食譜為2CUP)

5 LARGE EGGS (室溫)

2 TEASPOON VANILLA EXTRACT

1+1/4 CUP (300 ML )BUTTERMILK

步驟:

1.烤箱預熱到350F,準備2個8''烤盤,底部鋪上PARCHMENT PAPER,邊緣塗一層BUTTER防粘.

2.混合麵粉,鹽,BAKING
POWDER,過篩.

3.中速打松黃油,至淺色,約3-4分鐘.

4.分4次加入糖,每次打一分鐘.然後再加入雞蛋,一次一個,打勻.

5.將香草精拌入白脫奶,分數次與篩過的幹料交替加入黃油蛋糊.分別用低速打勻.

(在做3,4,5步的時候,最後都需要將粘在碗邊的料鏟下後再打勻.)

6.將打勻的麵糊平均倒入2個烤盤,抹平表面,提起烤盤在工作臺上震一下,使氣泡釋放.

入預熱好的烤箱烤45分鐘左右至表面淺黃.

這個蛋糕可以冷藏或冷凍,如果需要做裝飾蛋糕可以提前烤好,放涼後用雙層保險膜包嚴實,可以放冰箱中冷藏2周,或冷凍櫃裏冷凍保存2個月.需要用時取出來放回到室溫後再裝飾.

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