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Baking Tips and Tricks

Useful information and baking tips

BECOME A PRO

Tips and tricks to perfect icing and decor

Why not learn great piping skills, master sugar art or make beautiful chocolate goodies? You might be surprised at how easy some of these techniques are if you have the right equipment.

Preparation is always essential and don’t be scared to experiment – practice makes perfect!

Have a look at some useful tips and tricks below to help you achieve fantastic results, every time.

PIPING TIPS AND TRICKS

Having the right decorating tips is essential for any bakery, grocery store, or catering company because it gives you options when decorating baked goods.

Piping tips come either individually or in sets. Piping bag tips are made of durable materials like stainless steel or nickel-plated steel to make them long lasting. They need to be hand washed and dried immediately after to prevent rust from forming. Additionally, you should never wash your decorating tips in the dishwasher.

 

Piping tips are classified into different families based on the size and shape of their openings, therefore used for different purposes. Below we list some common piping tip types and what they’re used for:

 

Plain Piping Tips
Outlining details, writing, adding dots, filling in flower centres, and completing complicated

Leaf Piping Tips
Making plain, ruffled, or stand-up leaves

Drop Flower Piping Tips
Making one-squeeze flowers (the number of cuts on the tip determines the number of

Flower Piping Tips
Making roses, ruffled flowers, cake borders, and more

Petal Piping Tips
Designing flower petals, curved decorations, and borders

Grass Piping Tips
Adding grass to cakes

Ruffle Piping Tips
Creating ribbons, ruffles, swags, bows, scallops, and edges

Basket Weave Piping Tips
Adding shells, stars, rosettes, and flowers to baked goods

Open Star Piping Tips
Adding shells, stars, rosettes, and flowers to baked goods

French Star Piping Tips
Creating shells, stars, flowers, and scalloped designs, as well as adding frosting on top

Closed Star Piping Tips
Frosting cupcakes and designing stars, fleurs-de-lis, and flowers

Swirl Piping Tips
Producing borders and outlines

St Honore Piping Tips
Creating St. Honore cakes

Russian Piping Tips
Adding delicate and intricate flowers to cakes and cupcakes

Cake Icers
Quickly icing the sides of cakes

Bismarck Piping Tips
Filling donuts, cream puffs, and other pastries

CHOCOLATE DRAWINGS AND FIGURES

Do you have a drawing you'd like to recreate in chocolate? Just lay a piece of wax paper directly over the image and trace it with your melted chocolate. Alternatively draw your own unique pictures directly onto wax paper. If yo u’d<br /> like to create a curved chocolate piece, like the butterfly below, trace the figure in<br /> chocolate and fold the waxed paper into the spine of a book while it dries. Get creative with slogans, name tags and drawings.

PULLED SUGAR CAGES

Caramel sugar cages look super fancy and complicated - and intimidating... But I'll tell you a secret: they aren't that tough! Here's how:

Whisk 1/2 cup water, 1 cup sugar, and 1/4 tsp. cream of tartar together in a non-stick saucepan and bring to a simmer.

 

Keep an eye on it – you don’t want the caramel to over cook because it will taste bitter.

 

While the caramel heats up, spray a few large wooden spoons with non stick cooking spray and pin them to a counter or stove top with a heavy pan. You could also tape them down, but that takes a lot of effort. I also put a layer of paper towels on the floor under the handles to catch any rogue caramel that falls.

 

When the caramel hits 340 degrees Fahrenheit (check this with a candy thermometer!) and has turned a light golden colour, it’s ready!

 

Remove it from the heat and let cool until it’s reached the consistency of thick corn syrup, about 5 minutes. Then take one spoonful of caramel at a time and drizzle it quickly back and forth over the spoon handles. The caramel should fall in light strands, and it will solidify pretty quickly as it falls.

CHOCOLATE BUBBLE WRAP

This is a new addition to my cupcake arsenal, and I am LOVING it. It's so unique and I love using both white and dark chocolate to create a marble like product.

To make the chocolate bubble wrap:

 

Melt 1 cup each of semi -sweet and white chocolate in separate bowls over a double boiler.

 

Spread the white chocolate over a piece of bubble wrap with the bubble side up, and pop it in the freezer for five minutes to let it set a bit.

 

Pull it out of the freezer and spread the semi sweet chocolate right on top of the white chocolate, then let it set on the counter for a few hours or stick it in the fridge for about 45 minutes.

 

When the chocolate has set peel it off & break it into chunks. Top each cupcake with a piece, and that’s a wrap!

ABOUT BREAD

Cooking is an art, but baking is a science!

ROLLS AND BUNS

Shaping perfect dinner rolls and buns

BECOME A PRO

Tips & tricks to perfect icing & décor

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