Saturday, June 24, 2017

Rolkem lumo dusts - fluoresce under black light

Rolkem's Lumo range is an eye poppingly bright range of powdered food colouring. Some fun facts worth knowing - When you use it in cake batter or icing and you shine a black light on it, it will glow. And above all, the product is 100% edible. It's made with natural ingredients. It can even be used in white chocolate.

Great for 80's themed neon parties too. Stir in to royal icing for a splatter themed cake.

Saturday, June 17, 2017

Red Velvet cupcakes in support of All Blacks rugby

I recently outed myself as a closet rugby fan. I attended the first Lions test match her in my hometown of Whangarei and have been glued to the TV ever since. Tonight the Lions take on the Maori All Blacks. I'll be perched on the edge of the couch screaming at the TV as all good rugby supporters like to do.

I seemed a good day for some rugby cupcakes. I'd been wanting to try the new Whittakers Full Eighty chocolate bars. Which consequently are very nice. Using Rainbow Dust edible metallic lustre dusts, I trialed "metallic dark silver" left, "metallic light silver" (middle) and "starlight silver saturn" (right) - whilst the beauty of each colour is hard to portray in the photo, my favourite was the "silver saturn". I dusted the lustre powder straight on to the chocolate and on to grey fondant silver ferns, made using this mould

I Wanted a black cream cheese icing for my red velvet cupcakes, so I first made a chocolate cream cheese icing to which I added black progel food coloruing . I find a good dark cocoa such as this one makes a nice dark buttercream/icing meaning you need less black food colouring to go from dark chocolate brown to black 

125 grams softened buter
125g room temp cream cheese
4 cups icing sugar
3 Tbsp cocoa powder
6 Tbsp water.

Beat together butter and cream cheese. Add. cocoa powder. Add 1 cup of icing sugar at a time and continue to beat. Add a little water after the addition of each cup of icing sugar.

If you do not want chocolate flavoured icing, omit cocoa powder and add a good squeeze of lemon juice instead.

Because I'm 99.9% sure the Maori All Black are going to come out on top It's black icing atop red cupcakes for me today

Tuesday, June 13, 2017

Rainbow Dust edible gems and Jewels perform well under humidity!

For years we've trialed many of the new edible gems styles that have launched on to the market. Each time we've been disappointed UNTIL NOW!. Some of the faults with previous brands have included

* clouding over in humidity
* being too hard to eat
* difficult to remove from packaging without breaking

The new range from Rainbow Dust Colours Ltd is none of those things. we've recently added the entire range here at Kiwicakes for both our retail and wholesale customers. Click here to view the entire range

One of my lovely Kiwicakers asked me two questions regarding these gems "will they melt on the underside where they are in contact with icing (as other brands have)" and "how are they affected by humidity".
So I decided to run an experiment. The photo above shows 2 styles of the new gems placed on to green buttercream and white chocolate truffle from Bakels. I dropped the gems in to the truffle whilst it was still liquid before it set.

This photo was taken 6 hours after the gems were placed on top of the cupcakes. - no clouding over of the gems.

This photo shows the gems the following day (24 hours later) This experiment was conducted April 4th-6th 2017 and under the circumstances of the tail end of cyclone Debbie which has caused humidity so bad I was sweating standing still (here in Whangarei it was recorded as 100% humidity) I was pleased the weather could deliver the worst condition to test the gems under. I was thrilled they retained their clarity. When I removed the gems from both types of icing, there was no melting of the underside of the gem.

Following are some photos direct from Rainbow Dust Colours showing ways they've used the gems.

Thursday, May 18, 2017

New Sanding Sugar available at Kiwicakes

We've just launched a stunning new range of chunky sanding sugars at Kiwicakes. They're made right here in NZ and are gluten free and nut free.

We offer a 1kg bag size

Or a 180g jar size.

One of my lovely Kiwicakers asked me the question "how do they last when stuck to buttercream or royal icing is there any colour weeping". So I set up an experiment. The Kiwicakes sanding sugar is pressed directly in to buttercream. (If you want a fondant covered cake simply use royal icing over fondant instead of buttercream) I've left some of the buttercream not covered in sugar so that you can see the icing colour doesn't have to match exactly. These are propped up on their side to show you it can stick on the side of a cake without falling off. After three days, the sugars appearance was unchanged. The photo below is the sugar after three days. With the addition of a new experiment.

When I reported back the success of my experiment. I was then asked "how does it perform after it has been in the fridge?" So I selected some red sugar, thinking this would have a higher concentration of colour. To be perfectly honest I expected the colour of the red sugar to run AND IT DIDN'T.

The red sugar on pink buttercream was placed int he fridge overnight. In the morning, I took it out of the fridge and propped it up. After several hours I took this photo. No weeping or colour running at all. I can't wait to see this sugar appearing in next seasons wedding cakes, entire tiers can be economically covered in this sparkling sugar knowing your colour won't run or fade.

Wednesday, April 19, 2017

Sweet Elite fun new tools by world class cakers now at Kiwicakes

An awesome new range of Sweet Elite tool shave been released from some of the sweetest and elite American cakers. Autumn Carpenter, Marina Sousa and Colette Peters. You'll find many of the tools here and Autumn Carpenter's goodies here. We look forward to many new innovative tools from these talented ladies.

Sweet Elite Tools Designer: Autumn Carpenter
"Autumn Carpenter is a nationally known confectionery artist, author and demonstrator. Autumn has been around cakes, candies and cookies her entire life. Autumn is co-owner of a confectionery supply store, Country Kitchen SweetArt- Autumn also has developed a line of cookie and cake decorating tools that are distributed throughout the world. Products developed by Autumn are featured on her website, Autumn travels across the United States, sharing the craft of cookie decorating and other confectionery arts. She also teaches an online cookie decorating class on Autumn has authored several books, including the best-selling cake decorating book, The Complete Photo Guide to Cake Decorating. Her other books include The Complete Photo Guide to Cookie Decorating, The Complete Photo Guide to Candy Making, Decorate Cakes, Cookies, and Cupcakes with Kids, Let's Make Angry Birds Cakes, and Creature Cookies, due out in 2015."

Sweet Elite Tools Designer: Marina Sousa (designer of the plaque cutters)
"Marina Sousa is an award winning cake designer, sugar arts instructor and owner of Just Cake located on the Central Coast of California. Marina's many accolades have resulted in features in numerous national publications, a celebrity clientele, an appearance on the Oprah Winfrey Show and the title of Food Network Challenge Champion. Marina has traveled the world teaching her craft and known for her innovative approach to cake design.

Sweet Elite Tools Designer: Colette Peters (designer of Whimsical Peonies cutter set)
"Award-winning cake designer, Colette Peters, has created cakes for many celebrities and has been featured on a variety of television programs and in magazines. Colette has authored five books on cake decorating and continues to share her talents by teaching around the world. "

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