Colette Peters's Colette's Birthday Cakes PDF

By Colette Peters

Collette Peters applies her cake-decorating talents to the artwork of the birthday cake.
Here are truffles for each month of the 12 months, and for each type of birthday party, with directions of each point of the ornament procedure.

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It takes color beautifully, it is relatively inexpensive and easy to make, and the consistency can be easily adjusted (meaning, by using more or less liquid, you can create the lining and flood [or fill] icings used by professional decorators). Air is both a friend and enemy of this icing—it is what causes it to set up and dry, but it can lead to your icing being too dry to use before you’ve finished decorating. That said, until you’re ready to let it dry, keep your bowl(s) covered with a wet paper towel as you’re using the icing.

Fill that saucepan with 2 inches (5 cm) of water and bring to a simmer. In a heatproof, very clean bowl (ideally that of a stand mixer), stir together the egg whites, corn syrup, water, and sugar. Set the bowl over the simmering water and cook, stirring frequently, until the sugar has dissolved and the mixture is quite warm, about 160°F (71°C), about 2 minutes (because of the water and the corn syrup, this will happen faster than with the Swiss Meringue Buttercream). Transfer the bowl to a stand mixer fitted with the whisk attachment.

It takes color beautifully, it is relatively inexpensive and easy to make, and the consistency can be easily adjusted (meaning, by using more or less liquid, you can create the lining and flood [or fill] icings used by professional decorators). Air is both a friend and enemy of this icing—it is what causes it to set up and dry, but it can lead to your icing being too dry to use before you’ve finished decorating. That said, until you’re ready to let it dry, keep your bowl(s) covered with a wet paper towel as you’re using the icing.

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