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Articles in the ‘Baking’ Category

Mixing frosting colors is an art. It requires practice plus a basic understanding of color. You will find simply three main colors: red, blue and yellow. Secondary colors are combinations of any two of the primaries. Green is really a secondary color, which is yellow and blue mixed together, orange is red plus yellow mixed [...]

The Structural Components of Nearly all Baked Items are Egg Whites and Gluten. A baked product may contain: Merely gluten, for instance pastry and biscuits; Mostly egg proteins, for instance angel food or sponge cakes; and, A mix of gluten and egg, as the majority of baked products do. Eggs add to your structure of [...]

Powders, Dusting Chalks or Dusts: Dusting chalks are known as powders, blushers, highlighters, dusts, and chalks and are the driest form of color available. Variations from the principal colors should be mixed by the decorator. These are very sturdy and should be handled with care as the powder is very fine and drifts in the [...]

Here’s where the fun comes in. Everybody has a different name for colors…so when in doubt, question your customer to bring you a sample of the color, particularly for wedding cakes. Is it Peach, Salmon, Apricot or else Pale Orange? They are all pink and yellow but depending on the ratios and depth they all [...]