加载中…| 分类： 蛋糕装饰 |
因为经常有网友询问我有关蛋糕装饰的各种方子,为了方便查阅,我把手头上各种RECIPE都收藏到这篇贴子中,其中包括Fondant,Gumpaste,Modelling
Chocolate,Buttercream
Icing等等,我会不断补充新的方子进来,也会加入些适于FANDANT装饰的蛋糕体方子.
(摘自其他网站的方子我会注明出处,网友如需转载请注明一下原出处,以示对原方作者的尊重.谢谢!
)
1.Marshmallow Fondant--这个方子的FONDANT味道很不错,至少比店里买的强多了,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
做第一步时要特别小心,融化的棉花糖会特烫!
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个（回温备用），250g糖粉（过筛），Tylose powder 1大匙，白油1~2小匙。
做法:
1. 搅拌盆中打发蛋白至发泡能拉出soft peak，分多次加入糖粉搅拌至黏稠，最后加入Tylose粉，用手揉勻成团状。
3. 取白油至兩手掌心搓揉回温，然后揉入粉团即可。用双层保险膜包好、放进密封盒中保存一天，这样醒过的面团弹性较好。
这个方子是WENDY JJ推荐的,我原文抄摘自她的网站Euphocafe
还有她的royal icing方子我也补充进来,没有Meringue Powder就可以用WENDY的鲜蛋白方子:
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.)
我经常是一次做一半,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,而是直接把用料拌湿润后一起打.注意不要打过度,打进太多空气后挤出来的花会有气泡.值得一提的是BUTTER FLAVOR跟VANILLA FLAVOR组合的味道实在是很香,我每次在做蛋糕装饰的时候都会禁不住偷吃一点.ICING的味道当然比鲜奶差多了,但这个方子做出来的ICING要比WILTON书上的好吃许多.要是用BUTTER代替SHORTENING,味道就更好了.就是装饰起来难操作一点.
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.
用这个方子装饰好的蛋糕必需放冰箱冷藏,否则鲜奶还是会化的.
6.塑形巧克力（modelling chocolate）：
白巧克力255g，玉米糖浆95g。
1. 水烧开后熄火，隔水融化白巧克力。
2. 将糖浆全部倒入融化的巧克力中，用橡皮刀搅拌均勻且变浓稠，后来会变成整块的块状。
3. 把巧克力铺平在一张保鲜膜上，略为杆开成大方片，用一张餐巾纸拍一拍表面，吸掉多余的油脂，然后覆盖另一张保鲜膜，移至冷藏24小时。使用前提早1小时取出回软即可。
WENDY注：原始配方是1磅白巧克力+半杯（168g）玉米糖浆。
摘自WENDY的网站: 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
(摘自其他网站的方子我会注明出处,网友如需转载请注明一下原出处,以示对原方作者的尊重.谢谢!
)1.Marshmallow Fondant--这个方子的FONDANT味道很不错,至少比店里买的强多了,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
做第一步时要特别小心,融化的棉花糖会特烫!
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个（回温备用），250g糖粉（过筛），Tylose powder 1大匙，白油1~2小匙。
做法:
1. 搅拌盆中打发蛋白至发泡能拉出soft peak，分多次加入糖粉搅拌至黏稠，最后加入Tylose粉，用手揉勻成团状。
3. 取白油至兩手掌心搓揉回温，然后揉入粉团即可。用双层保险膜包好、放进密封盒中保存一天，这样醒过的面团弹性较好。
这个方子是WENDY JJ推荐的,我原文抄摘自她的网站Euphocafe
还有她的royal icing方子我也补充进来,没有Meringue Powder就可以用WENDY的鲜蛋白方子:
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.)
我经常是一次做一半,3杯的量,也就是:
1/2 cup shortening
1 pound sugar
1 TBSP
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,而是直接把用料拌湿润后一起打.注意不要打过度,打进太多空气后挤出来的花会有气泡.值得一提的是BUTTER FLAVOR跟VANILLA FLAVOR组合的味道实在是很香,我每次在做蛋糕装饰的时候都会禁不住偷吃一点.
ICING的味道当然比鲜奶差多了,但这个方子做出来的ICING要比WILTON书上的好吃许多.要是用BUTTER代替SHORTENING,味道就更好了.就是装饰起来难操作一点.4.Wonderful Chocolate cream cheese Frosting
1 eight oz. package of cream cheese (not reduced fat)
1 pound
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.
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.
This makes 1 and 1/2 cups--maybe a little more.
6.塑形巧克力（modelling chocolate）：
白巧克力255g，玉米糖浆95g。
1. 水烧开后熄火，隔水融化白巧克力。
2. 将糖浆全部倒入融化的巧克力中，用橡皮刀搅拌均勻且变浓稠，后来会变成整块的块状。
3. 把巧克力铺平在一张保鲜膜上，略为杆开成大方片，用一张餐巾纸拍一拍表面，吸掉多余的油脂，然后覆盖另一张保鲜膜，移至冷藏24小时。使用前提早1小时取出回软即可。
WENDY注：原始配方是1磅白巧克力+半杯（168g）玉米糖浆。
摘自WENDY的网站: 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
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- 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.
- 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
这个食谱我是在很久以前去书店翻书的时候手抄的.时间久了,实在记不清具体出自哪个作者,哪本书了.食谱可以做2片8''的蛋糕.
3 CUP CAKE FLOUR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
8 OZ BUTTER(2 STICK)(室温)
1 CUP SUGAR (原食谱为2CUP)
5 LARGE EGGS (室温)
2 TEASPOON VANILLA EXTRACT
1+1/4 CUP (300 ML
)BUTTERMILK
步骤:
1.烤箱预热到350F,准备2个8''烤盘,底部铺上PARCHMENT
PAPER,边缘涂一层BUTTER防粘.
2.混合面粉,盐,BAKING POWDER,过筛.
3.中速打松黄油,至浅色,约3-4分钟.
4.分4次加入糖,每次打一分钟.然后再加入鸡蛋,一次一个,打匀.
5.将香草精拌入白脱奶,分数次与筛过的干料交替加入黄油蛋糊.分别用低速打匀.
(在做3,4,5步的时候,最后都需要将粘在碗边的料铲下后再打匀.)
6.将打匀的面糊平均倒入2个烤盘,抹平表面,提起烤盘在工作台上震一下,使气泡释放.
入预热好的烤箱烤45分钟左右至表面浅黄.
这个蛋糕可以冷藏或冷冻,如果需要做装饰蛋糕可以提前烤好,放凉后用双层保险膜包严实,可以放冰箱中冷藏2周,或冷冻柜里冷冻保存2个月.需要用时取出来放回到室温后再装饰.
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