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Cake Decorating – How To Master Sugarcraft

In cake decorating circles, sugarcraft is probably the most misunderstood term. What exactly is sugarcraft? To clear things up a bit, sugarcraft is a type of cake decorating that is three- dimensional. Sugarcraft is decorating that stands out from all other forms of cake decorating.

Sugarcraft is to cake decorating what clay is to sculpting. It is the art of modeling 3-D figures on a cake. The type of icing used in sugarcraft, rolled fondant, is a dough, that can be used to cover the cake and making cake decorations. Sugarcraft is rolled into sheets and draped over cakes, or cut to make ribbons, bows, and flowers. Fondant is made in advance and stored in the refrigerator in an airtight container until needed.

When a rolled fondant is prepared for cake decorating, liquid food coloring should not be used, it can make the fondant runny and unusable. It is better to use coloring paste.

It takes a bit of time to learn sugarcraft decorating, and the process can be frustrating. There is no set formula for sugarcraft, you will need to use your artistic eye, and practice until you feel you have it right.

If you are serious about mastering sugarcraft, it is to your advantage to purchase a DVD or video that will show you the art step-by-step. An even better option would be to take a class in sugarcraft, as the teacher can give you tips and feedback as you learn.

When you look for sugarcraft supplies, Surbiton Sugarcraft is an online store with everything you will need. Based in the UK, this company has so many items this article does not afford the space to list them all.

A sampling of their sugarcraft art and tools:

– Stainless Steel Cutters to Make: Blossoms, flowers, Leaves, Calyx, Micro and Midi cutters.

– A large array of tools that are food grade plastic and stainless steel such as: Ribbon cut from flower paste, ribbon insertion, garrett frill cutters, and plaque cutters.

– Icecraft Sugarpaste: A superior professional sugarpaste that is ready to use. This sugarpaste allows for a smooth finish every time it is used and covers cakes without cracking and forming craze lines. This paste is less gritty and oily than other sugarpastes and easy to handle. It is bright white and unflavored.

– Edible Lustre Air Brush Colours: A Lustre air brush spray for food in a can. Works wonderfully for coloring sugarpaste, modeling paste, marzipan, buttercream etc. Available in 6 colors.

– Sugarcraft rosebuds and roses: The rosebuds come in lemon, peach, violet, pink, red, ivory, white, cerise, claret. They are sold in various quantities and are incredibly beautiful.

– Piped roses – These wonderful roses are a bit smaller and a bit different. They are great for cupcake decoration. Available in dark pink, pink, or white.

– There are many more sugarcraft decorations including orchids, cake pans, cake dummies, cake boxes, leaves, and flower sprays all made with sugarcraft.

For pricing and more information visit the website and see the wonderful sugarcraft designs and tools to assure your cake decorating will be spectacular.

The History of Coffee Makers

It was love at first sip. Once man discovered the taste of coffee and the stimulating effect of caffeine on the body, he was hooked. The road to a quality coffee maker has been bumpy. Original coffee makers had a slight problem in that they occasionally blew up. Sometimes they burned the coffee.

According to some, women who ran houses of ill repute were among the first great coffee makers. In 1674, men were spending so much time drinking at local coffee houses that the women in England tried to outlaw coffee. Coffee makers in the 1600’s and 1700’s were designed in an array of styles, most featuring a fat bulge in an effort to help retain the coffee grounds when pouring out the coffee.

Some creative individual put coffee in a sock in an effort to contain the grounds in 1780. This heralded the birth of the Mr. Biggin coffee maker. The Mr. Biggin used a cloth filter. Coffee fans tried cotton, wool, burlap and other fabrics and materials to filter coffee. Cloth wasn’t working real well. In 1802, the metal coffee filter came into use.

The 1800’s were a time of rapid coffee maker development. Madame Vassieux of Lyons, developed a vacuum coffee maker. Madame Richard also created a vacuum style coffee maker. Vacuum and percolator coffee makers were widely used. In 1818, a Parisian metal smith invented the first coffee percolator. In America, the Cowboy Pot was the coffee maker of choice.

During the years of 1835 to 1850, many, many coffee makers are invented. Glass balloon coffee makers, vacuum system coffee makers, piston system coffee makers, pressure steamer coffee makers, a Naperian balancing siphon coffee maker and other coffee makers, roasters and grinders are invented.

The birth of the Manning-Bowman Percolator ocurred in 1890. House Furnishings Review magazine promoted the Cafetiere double blown-glass coffee maker. The Raparlier coffee maker featured a filter made of hemp. This style of Hydropneumatic coffee maker was used as late as the 1960’s.

Vacuum and percolator coffee makers continued to be created in different syles. Plunger filters were first introduced in the 1900’s. The principle is still applied to coffee makers today. Some say that it is virtually impossible to make a bitter cup of coffee with a plunger style coffee maker.

As the 1900’s progressed, Willy Brandl invented one of the first ever electric coffee makers. The major development in this case was the switch that automatically turned the coffee maker off when the liquid level was low.
Coffee filters as we know them today were born in 1912. Frau Benz invented Melitta coffee filter paper. Goodbye linen and cloth coffee filters. Hello paper. Easy to use and easy to get rid of.

The first true espresso machine arrived in 1946 when Achille Gaggia designed the first espresso machine that didn’t involve using steam. Within fifteen years, modern coffee makers using paper filters began to be used commercially. Bunn introduced the paper filter as it’s known today in 1957. The first ‘pourover’ coffee maker was introduced by Bunn in 1963.

Mr. Coffee was born in 1972. The automatic drip coffee maker hits store shelves and start showing up in homes and businesses everywhere. After Mr. Coffee signed Joe DiMaggio to be the company spokesman in 1974, Mr. Coffee became a household name.

When the price of coffee beans skyrocketed in 1977, Mr. Coffee created a coffee saver coffee maker that used less coffee. The first thermal coffee carafe is born around this time, giving coffee drinkers the ability to easily keep coffee hot for long periods. By 1979, timers appeared on coffee makers and have come a long way from the Cowboy Coffee Pot. It will be interesting to see how the machines evolve over the next hundred years.

The Proud Leonidas Belgian Chocolates

Leonidas Kesdekidis, an ordinary Greek citizen was the founder of Leonidas Belgian Chocolates. His company bears his name as the founder of the company who makes wonderful delights like pralines, truffles and other heavenly chocolate assortments. Mr. Kesdekidis arrived at Brussels in the year 1910 and a bit later on marrying one of the locals making him decide to get settled in the said place. He made a large array of pralines in his place situated close to Rempart de Moines for a living.

Mr. Kesdikidis and his descendants goal was to get his home-made wonderful delights of pralines as close as possible to as many consumers, not to mention every creators dream to let the rest of the world know their chocolate concoctions. His strategy of combining world-class quality and the best price is still unbeatable up to this date. Leonidas products are far different from the chocolates of other brands. The fact that only Leonidas has the most concern for the freshness of its chocolates makes it unique and unbeatable. Meanwhile the other brands strategy to make their products fresh is that they have to repackage the product to look fresh but what about the product itself? Yes, the package is fresh but the content is still the same. Whereas at Leonidas, the chocolates will only be boxed on the day that the customers order is received. Other chocolates quality of freshness may be risked for the necessity of longevity. What they do is they are likely to be pre-packed and or intended to be on a shelf of department stores or supermarkets, but not with Leonidas.

At Leonidas, longevity is not a problem because of the packing strategy; instead the main concern is not to compromise the quality of the produce in other terms. Like in the aspect of the ingredients. Most chocolate makers use vegetable fats on their chocolates but with Leonidas they prefer to use genuine cocoa butter. Because of the very high standards that Leonidas had they were able to obtain an ISO 9001 certificate for the produces quality, which by the way is very much over the needed requirement for the production of chocolates.

Leonidas deliver only at the places where there are Leonidas outlets like Hollywood and all over United Kingdom and Belgium. However, they refuse to export for the reason that they didnt want to risk the freshness of every chocolate bar that goes out of their stores but customers outside United Kingdom will be able to send to their loved ones that lives within the country. To date there is only a small number of sellers of Leonidas chocolates because of the high standard requirement that every seller has to comply with for the very cautious storing and freshness concerns.

The chocolates are wrapped in 500grams, 750grams, and one kilogram boxes. Upon order you will not be experiencing the hassle of putting it on presentation boxes for the box alone that Leonidas use will suffice for they are already gift wrapped and there also offer different sorts of gift wrapping, as well as the standard wrap, luxury and or seasonal choices.

These chocolates are supposed to be consumed within 21 days after it is purchased. They should not be kept too long otherwise the freshness and or the quality will not be the same of what is expected of it, although keeping it refrigerated will prolong the shelf life. Storing on the refrigerator, you have to keep it away from other foods that has a very prominent smell or odor, otherwise the chocolate will be ruined because it may absorb the odor of that certain food and may affect the taste and quality.