Help and advises

A+ R A-

Modern wedding cake

A modern bride and groom certainly deserve a modern wedding cake. In my opinion, if the reception, dress, tuxes and decor will be sleek and stylish, the cake should match. The modern design, however, may seem elusive to those not in the know about desert styles, so let's take a look at what exactly a modern wedding cake is.

Deserts for the Modern Couple
Typically, cakes can be labeled modern if they deviate from the traditional. Whether the slight difference in design is the shape, the frosting or tier structure, modern wedding cakes often exude elegance and clean lines.

Traditionally, cakes at wedding receptions are usually round tiered structures with busy frosting designs. So to change up the traditional, one could create a square cake, cupcakes or a fondant base to create the modern cake.

Square Cakes

One popular trend in modern wedding cake designs is the square cake. This desert is undeniably modern by itself, but the square cake often also features a fondant base. Fondant is an edible material that can be draped over the base to create a smooth-as-glass base for the design.

Once the fondant is in place, decor can be added with frosting, additional fondant, flowers and edible spray paints. This material allows for a versatility in design that is not as easily created with frosting, and it retains a sleek profile for that modern, clean-lined appeal.

Cupcake Weddings

Cupcakes have come a long way from the individual cakes made for third grade birthday parties. Rather than a sad and tiny desert with disappointing bits of haphazardly applied frosting, modern wedding cupcakes can be the individual masterpieces of a large wedding cake, complete with modern design and flair.

Fondant and ganache are both great toppings for the modern cupcake, but bakers can also decorate the tiny deserts in beautiful traditional frosting swirls. Once the cupcakes are decorated, they can be displayed in a number of different ways, but a cupcake tier has become rather popular in weddings of today.

Whatever the bride and groom's final decision on the cake choice, they will surely be pleased with the many different modern wedding cake options to fit their reception needs. Square cakes, cupcakes and fondant are all great choices for the modern couple, and all of these modern cake ideas are sure to help the young couple enjoy their reception in a style that matches their modern lives.

Article Source: http://EzineArticles.com/6555883

Now anyone can make a cake

Now anyone can make a cake, it might not be all that pretty (or edible for that matter) but it's really not as hard as it looks or sounds to be.

Decide if you are going to make this cake from scratch or if you want the help of lovely lady by the name of Betty Crocker - she's awesome. If you decide you want to go from scratch make sure you have a good recipe on your hands. Ask whoever has given it to you if it's a real hit or was just okay. Don't touch anything that's too difficult. You can impress them another time.

If you decide to go the Betty Crocker route it's a great choice and an easy one. Run out to your nearest grocery store and pick up a few boxes of whatever flavor has been requested. If you don't have a cake pan, pick one up while you're there. Also, don't forget all the ingredients, these kind of come in handy. Flip the box over and read carefully everything you'll need to make this masterpiece. It's usually only a few things, enough to fit into one hand and you're ready to go.

Now it's Thursday night, do you start baking the cake or do you wait until tomorrow? Definitely don't wait until Saturday unless you love being completely stressed out and pushed to the last minute. Hopefully you're not that kind of person!

You can bake your cake on Thursday, freeze it overnight and start decorating it on Friday after you race home work. This gives you enough time just in case something goes terribly wrong.

Back to making your delicious cake! In the kitchen, get you cake pan ready, greased to perfection and have all your ingredients out on the counter, easily accessible. Follow the directions on the box and pour batter into your cake pan, about 3/4 full. This will leave some room for it to rise nicely.

When the timer goes off make sure you do the all-important toothpick check. Grab a toothpick and insert it into the middle of the cake. If it comes out clean it's ready, if not then you need to leave it in for a few more minutes. Test again.

Let you cake cool completely before you attempt to remove it from the pan, unless your best friend wants the cake to look like it went through the blender.

Once you've taken it out of the pan wrap it well with saran wrap and place it in your freezer for a good nights sleep - it will still be there in the morning!

Friday afternoon, take you cake out of the freezer and let it thaw at room temperature. While this is happening you will make your delicious icing recipe to cover this beautiful cake. You can make this from scratch as well or you can run out and grab icing in a can/tub/box etc... it's all the same! Decide if it will need any food coloring and adjust as needed.

Taking a wide spatula or butter knife start spreading out large globs onto your cake, making sure to get most of the icing on the cake and not the countertop! Smooth out the frosting as best as you can - this may take awhile but it's one of the most important steps in cake decorating.

Once your cake has been completed iced you can decorations, sprinkles, cake toppers or anything you'd like. Make it unique and make it your own! Now that you've made your first cake you're on your way to making bigger and better cakes.... And you just might have caught the cake decorating bug!

Article Source: http://EzineArticles.com/6599669

Comment reussir un gateau

Tout dabord, bien choisir son moule

II ne faut pas qu'il soit trop petit, surtout si le gâteau doit lever et gonfler, car il risquerait de déborder.
Beurrer le moule
II existe deux façons de procéder : soit placer le moule dans le four allumé pour le préchauffage, puis, avec une manique, le sortir et badigeonner l'intérieur avec un mor¬ceau de beurre froid ; soit faire fondre un peu de beurre, au four micro-ondes par exemple, et tapisser le moule froid au pinceau. La seconde solution présente l'avantage d'écarter les risques de brûlures.

Fariner le moule

Après avoir placé le moule beurré au réfrigérateur quelques minutes, pour que la matière grasse se fige et n'accroche pas trop de farine, saupoudrer la farine sur les parois du moule, puis le renverser pour ôter l'excédent. Pour éviter de beurrer et de fariner le moule, le tapisser de papier sulfurisé, idéal pour les gâteaux fragiles au démoulage.
Le test de cuisson
Pour certains gâteaux, il est nécessaire de stopper la cuis¬son lorsque la lame d'un couteau que l'on a enfoncée en leur centre est maculée ; pour d'autres, il faut la pour-suivre jusqu'à ce que la lame ressorte propre. Cela sera précisé au cas par cas dans les recettes. Si le dessus du gâteau se colore trop vite et qu'il est nécessaire de pour-suivre la cuisson à cœur — si la lame du couteau est encore maculée alors qu'elle ne doit plus l'être, veiller à recouvrir le moule d'un morceau de papier sulfurisé beurré ou de papier d'aluminium, taillé à sa dimension.

La conservation des gâteaux

La plupart des gâteaux à un appareil - une seule prépa¬ration - se conservent plu-sieurs jours, enveloppés de film alimentaire, dans un sac en plastique dont on a chassé l'air, et entreposés dans un placard à l'abri de la lumière, au frais et au sec.