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Gum Drops

Gumdrop ShapesFlatten gumdrops with rolling pin on a smooth flat surface or sheet of waxed paper sprinkled with sugar.  Roll until very thin (about 1/16-inch thick), turning frequently to coat with sugar.  Cut into desired shapes. Gumdrop RibbonLine up gumdrops in a row on a smooth flat surface or a sheet of waxed paper sprinkled with [...]

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Faux Fondant

Faux Rolled Fondant Place two 8" round layers together.  Round off top edge by trimming with serrated knife. Crumb coat the cake and freeze it for about 5 minutes.  This hardens the icing and provides a firm surface for the final coat of icing which should be applied as smoothly as possible using a spatula. Complete [...]

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Sugar Molds

Create Your OwnEdible Sugar Decorations Using any candy makers mold you can create your own edible sugar decorations for cakes, cookies or cupcakes. Recipe2 cups Granulated sugar4 tsp Water1/4 tsp Meringue powderFood coloring (optional) Mix by hand, kneading for about 1 minute until sugar is moistened and packs like wet sand. Keep mixture covered with a damp cloth. [...]

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Tinting & Toasting Coconut

Tinting, Toasting & Chocolate-coated COCONUT Tinting CoconutBlend a few drops of liquid food color with 1 teaspoon water and sprinkle over 1 cup coconut in a plastic bag.  Seal and shake until color is well distributed. Toasting Coconut Heat oven to 350 F. Spread Baker's Angel Flake coconut in an even layer in a shallow baking pan.  Toast [...]

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Food Coloring Chart

Wilton's Icing Color Chart When mixing color always mix a small amount of color to experiment. Start with base color and then add very small amounts of secondary color. Be sure to mix enough color for the cakes to be decorated as it is difficult to match an exact color. ANTIQUE GOLD Add just an extremely [...]

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Storing Foods

Storing Foods ShorteningsKeep lard and butter closely covered in refrigerator. Strain drippings directly into container and store in refrigerator.  Shortenings like Crisco can be stored in your cupboard. Milk, Cream and EggsKeep milk and cream covered, and eggs (unwashed until ready to use) near freezing unit in refrigerator. Cheesetightly cover soft cheese; wrap hard cheese in waxed paper; [...]

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Reducing or Increasing Recipes

Reducing or Increasing Recipes Safely (If you are a good mathematician) Reducing Recipes Increasing Recipes To make half a recipe... use exactly one-half the amount of each ingredient.  See equivalents and how to measure for help in dividing or multiplying ingredients. If the divided recipe calls for less than 1 egg, beat up a whole egg.  Measure with [...]

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Emergency Substitutions

Emergency Substitutions For Use 1 tbs cornstarch (for thickening) 2 tbs flour (approximately) 1 whole egg 2 egg yolks plus 1 tbs water (in cookies, etc.) or 2 egg yolks (in custards and such mixtures) 1 cup fresh sweet milk 1/2 cup evaporated milk plus 1/2 cup water or powered milk plus water (directions on pkg) or 1 cup sour milk/buttermilk plus 1/2 [...]

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Equivalent Weights & Measures

Equivalent Weights and Measures Common Food Equivalents (nuts and dried fruits listed below this chart) Type Unit Approximate Measure Apples 1 lb. 3 medium (3 cups sliced) Bananas 1 lb. 3 medium (2-1/2 cups sliced) Butter and other fats 1 lb.  2 cups Cheese, American or Cheddar 1 lb. 4 cups grated Cheese, Cottage 1 lb. 2 cups Cheese, White Cream 3 oz. Pkg. 6 tbs Cheese, White Cream 1/2 lb. pkg. 16 tbs (1 cup) Chocolate, unsweetened 1/2 lb pkg 8 1-oz. [...]

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Measuring Tips

How to Measure  Dry IngredientsStir, then fill the measuring spoon or graduated measuring cup and level off with a straight-edged knife. ShorteningUse graduated measuring cup.  Have shortening at room temperature.  Pack shortening firmly into measuring cup.  Level off with a straight-edged knife. ButterFor approximate measure:4 sticks (1 lb.) = 2 cups1 stick (1/4 lb.) = 1/2 cup1/2 stick [...]

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