How to draw with sugar pencils correctly. How to decorate baked goods with sugar pencils Dr
One of the most favorite treats is ice cream. Those with a sweet tooth can make chocolate ice cream at home using the following recipe.
Ingredients:
egg yolks – 3 pcs.;
powdered sugar to taste;
milk – 300 ml;
cream 33% fat - 150 g;
dark chocolate – 200 g.
Beat the yolks with powdered sugar, then add boiling milk to the mixture in a thin stream. The mixture must be cooked over low heat until thickened, and then set to cool. Meanwhile, melt the chocolate and whip the cream in a water bath. All components should be combined, mixed thoroughly, poured into molds and placed in the freezer. In a few hours the ice cream will be ready.
Use whipped cream and chocolate to decorate. But you can try ice cream with Arigonian blackberries, orange-tangerine with cookies and other types of delicious treats at the popular Baskin Robbins chain, which is located on the second floor of the LETO shopping mall.
Homemade meringue
Ingredients:
2 chilled egg whites
- 100 g powdered sugar
- lemon juice
Preparation:
1. Beat the whites with powdered sugar into a thick mass, adding a few drops of lemon juice.
2. Bake at 100 degrees for 1 hour in convection mode and leave for another 1 hour to cool in the oven.
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Sweet snowflakes - meringue. Required: 3 egg whites, about 300 g of powdered sugar, a whisper of salt, a little citric acid (on the tip of a knife). Attention! This amount of ingredients makes a lot of snowflakes.
In addition, we will need: baking paper, a file folder, confectionery sprinkles or food paint - if desired.
Separate the whites from the yolks. If even a drop gets into the dough
yolk, the meringue will not whip up. We transfer the whites into a glass or steel bowl, add salt and citric acid and begin to beat with a mixer, first at low speed, then gradually increasing it at maximum speed until the foam becomes fluffy and strong.
After this, gradually add powdered sugar, constantly whisking the mixture with a mixer. The meringue should be quite strong. If the mass does not flow down, but stands in peaks, the dough is ready.
Line a baking tray with baking paper. We take a file folder and cut off one of its corners diagonally so that we get a hole with a diameter of about 3 mm. There is no need to make a very small hole, as then the finished meringue will be too fragile. We put a little protein mass into the resulting bag and begin to draw.
To avoid uneven lines, it is best to draw according to a template.
You can draw the outlines of the snowflakes with a pencil directly on the baking paper (only on the wrong side so that the lead does not imprint on the finished bezels).
If desired, raw snowflakes can be immediately decorated with confectionery sprinkles.
Place the baking sheet in the oven, heated to 80 - 100°C. For me they dried at 80 degrees, at 100 they already began to change color, which means that the temperature was too high. Dry the meringue until it hardens (since our snowflakes are flat, they will need about an hour to dry).
Remove the finished snowflakes from the oven and let them cool completely. Place the paper with meringue on the edge of the table. With one hand we pull the paper perpendicular to the tabletop down, and with the other we hold the opposite edge of the sheet. When the snowflake has come off halfway, we pick it up and, carefully helping, separate it completely.
If you want your snowflakes to twinkle mysteriously, you can paint them with a special food coloring - kandurin. It comes in all possible colors, I took silver and gold. These paints are easy to use. Open the bottle of powder, dip the tip of a dry brush into it and carefully apply it to the dried snowflake #r_ng #r_food.
You can decorate a holiday cake with meringue snowflakes (you just need to put them on the buttercream so that the meringue doesn’t melt), you can hang it on the Christmas tree, or you can just put it in a beautiful box and give it as a gift.
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GINGERBERRY TREES. NEW YEAR'S BAKING
It’s good if there are recesses in the form of stars of different sizes, but such a set is not easy to find, so we arm ourselves with a ruler, pencil, cardboard and cut out patterns.
You will need to cut out 12 hexagonal stars of different sizes in increments of 2-3 mm. The blanks are ready. and now - for the dough!
So, for two trees we need:
2 cups of flour
1 pinch of salt
1 tsp baking powder
100 g softened butter
100 g powdered sugar
2 1/2 tablespoons warm honey
2 egg yolks
1/2 teaspoon each of ground ginger, cinnamon, my favorite cardamom, nutmeg and anise (the bouquet of spices can be adjusted to your taste).
200-300g white chocolate (or any white icing type glaze)
Knead the dough, wrap it in film and put it in the refrigerator for an hour and a half. Now roll out the dough to a thickness of 5-6 mm and use ready-made patterns to cut out the stars. Place parchment paper on a baking sheet and place cookies. Bake over medium heat for 10-15 minutes. Let it cool. Melt the chocolate in a water bath and apply it to the Christmas trees, let it harden. Beat the egg whites with sugar into a stiff bowl and apply designs to the Christmas trees using a pastry bag. You can also use proteins to hold parts together. Additionally, you can sprinkle with coconut flakes, silver balls, and multi-colored powder. We wish you a festive mood, this will be facilitated by the magical aroma of gingerbread trees, which will fill your home even at the baking stage!
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Marshmallow flowers and leaves:
knead the mastic well in your hands, roll out thin plates with a rolling pin on a well-sprinkled surface with powdered sugar. Use shaped molds to cut out flowers. On a sponge, using a plasticine stack, you can give flowers different shapes and volumes. For example, this flower (from one large one, and in the middle a small flower To mold them together, you need to press the middle of the flower into the sponge with a stick). Small flowers can simply be pressed firmly into the sponge, then they will fit well at the bottom of the cake for decoration. We make leaves from green mastic using a mold, and apply veins with a toothpick. To get spirals, you need roll out long thin flagella and wrap them around a pencil or straw and leave for a while until they harden.
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How to check the quality of honey?
In our difficult times, cases of counterfeit beekeeping products have become more frequent. Honey is faked, diluted, everything is done to maximize profits.
● To determine the presence of impurities, the following method is used: a spoonful of honey is dissolved in a small amount of distilled water, four drops of iodine are added - if the solution turns blue, starch has undoubtedly been added to the honey.
● Real honey is characterized by softness and fine consistency - if the honey leaves a lump when rubbed between your fingers, this is a fake.
● Uneven crystallization of honey is a sure sign of counterfeit.
● You can determine the presence of sugar syrup in honey as follows: dip a small piece of bread into honey, if after ten minutes the bread hardens, you are lucky, this is real honey. If the bread is soggy and soggy, it's a fake.
● The presence of water in honey is determined using a chemical pencil. Rub a drop of honey on your palm, draw a line with a chemical pencil, if the mark turns out to be blurry or has a bluish tint, water has been added to the honey.
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Almond cakes.
Ingredients for 3 cakes:
For the almond base:
150 g powdered sugar,
60 g ground almonds (peeled)
40 g flour,
3 egg whites.
For cream:
200 g cream 33-35%,
100 g mascarpone,
1 tbsp powdered sugar,
Strawberries and almond flakes for decoration.
First you need to grind the almonds into flour. If the almonds are in the skin, pour boiling water over them for 10 minutes, then remove the skin. Dry in the room for at least 24 hours or in the oven at 180 degrees for about 5-8 minutes. Cool well and grind into flour in a coffee grinder. Beat the egg whites gradually adding 75 g of powder until stiff peaks form. Separately mix flour, remaining powder, almond flour. Pour into the egg whites little by little, stirring gently with a spatula from bottom to top. Draw circles with a diameter of 8-10 cm on paper, turn the paper over so that the paste or pencil does not imprint on the cakes. Place the mixture into a bag and squeeze 9 circles out of it in a spiral. Bake at 180 degrees for about 10-15 minutes. Cool.
Whip cream and mascarpone with powder. Spread three meringues at a time with cream, decorate the top with strawberries and almond flakes.
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Viennese vanilla horseshoes
2 cups of flour
-0.5 cups sugar
- 200 g butter
- 50 g almonds
- 50 g hazelnuts
- 2 egg yolks
- 1/4 teaspoon salt
- 3-4 sachets of vanillin
- powdered sugar for sprinkling
Scald the almonds and peel them. Dry. Grind almonds and hazelnuts into fine grains. Mix flour with nuts, sugar, salt, vanillin. Add the butter cut into pieces and grind. Pour in the yolks and knead into a smooth dough. If the dough does not knead and falls apart, add another yolk or 1-3 teaspoons of cold water. Place the dough in the refrigerator for 2 hours.
Pinch off small pieces from the finished dough and roll them into rollers the thickness of a pencil and 7-8 cm long. Shape the rollers into horseshoes and place them on a baking sheet. Bake in an oven preheated to 180-200°C until lightly browned. Immediately, without removing from the baking sheet, sprinkle the finished horseshoes with powdered sugar. Finished products are very fragile, so they need to be folded not in bulk, but in rows, laying each layer with parchment or paper napkins.
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Yulia Pavlova
Cupcake “Insatiable Nun”
I quote:
In Bulgaria, desserts soaked in syrup are very popular. I would like to offer you one of these. There are many variations of its name, as well as cooking options; there is one of them on the website (“The Thirsty Nun” http://forum.say7.info/topic22785.html). I offer you the one that my family loves. It is done easily and quickly, and the result is magnificent.
We need:
- 6 eggs
- 1 tbsp. Sahara
- 1 pack of baking powder (10 g)
- 6 tbsp. l. odorless vegetable oil
- 1.5 tbsp. flour
For the filling syrup:
- 2 tbsp. water
- 1.5 tbsp. Sahara
- 3 tbsp. cocoa
- 125 g butter
If you don’t like it very syrupy, then the syrup should be made from 1 tbsp. sugar, 2 tbsp. cocoa, 1 tbsp. water and 100 g butter).
Beat the eggs well with a glass of sugar until it is completely dissolved, add vegetable oil, baking powder, flour, beat well and pour into a greased mold (I have a springform pan with a diameter of 26 cm). Bake at 170 degrees for 35-40 minutes, check readiness with a wooden toothpick.
While our cake is baking, prepare the syrup: pour sugar into a saucepan, pour in water, bring to a boil and cook for 5-7 minutes over low heat. Then add cocoa, stir with a whisk so that there are no lumps, and at the end
butter, stir until it dissolves and remove from heat.
Both the cake and the syrup need to cool. After cooling, we make holes in the cake, you can use a fork, but on the Bulgarian forums I read advice that it is better to do this with a pen or pencil (washed, of course), so the holes get bigger, and the syrup penetrates better into the biscuit and you get a beautiful drawing, and now always I do exactly that. Pour syrup over the cake, preferably in 2 additions, first one half of the syrup, wait until it is soaked, then the remaining syrup.
You can sprinkle nuts, powdered sugar on top, or decorate with egg whites whipped with powdered sugar. I sprinkle with grated chocolate mixed with powdered sugar.
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How to recognize natural honey?
Real honey is characterized by softness and fine consistency - if the honey leaves lumps when rubbed between your fingers, then this is a fake.
You can determine the presence of sugar syrup in honey as follows: dip a small piece of bread into the honey, if after ten minutes the bread hardens, you are lucky, this is real honey. If the bread is soggy and soggy, it's a fake.
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How to recognize natural honey?
To determine the presence of impurities, the following method is used: a spoonful of honey is dissolved in a small amount of distilled water, four drops of iodine are added - if the solution turns blue, starch has undoubtedly been added to the honey.
Real honey is characterized by softness and fine consistency - if the honey leaves a lump when rubbed between your fingers, this is a fake.
Uneven crystallization of honey is a sure sign of counterfeit.
You can determine the presence of sugar syrup in honey as follows: dip a small piece of bread into honey, if after ten minutes the bread hardens, you are lucky, this is real honey. If the bread is soggy and soggy, it's a fake.
The presence of water in honey is determined using a chemical pencil. Rub a drop of honey on your palm, draw a line with a chemical pencil, if the mark turns out to be blurry or has a bluish tint, water has been added to the honey.
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Sugar lips with ombre effect
Great tutorial on how to create bright, luscious lips with an ombre effect. If such bright and sweet candy colors suit you, be sure to try the same lip makeup.
1. To make your lips very bright, you should first cover them with white. For this, it is best to use a simple white pencil.
2. Apply pink eyeshadow.
3. Now add a brighter eyeshadow color in the corners of the mouth.
4. Line the edges of your lips with purple eyeshadow.
5. Remove excess shadow from the skin around the lips.
6. Emphasize the contour of the lips with a purple pencil.
7. Apply pink lipstick on top.
8. Apply lip gloss using your finger.
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on that site they do not use mastic, but ready-made sugar dough (RFM).
Below there is also a link to a site with the works of the author of the article - http://www.talkatz.com/cakes.htm, you can admire it (I did so). Very beautiful - but the author is a professional, she teaches cake decorating courses. I have a little time, I’ll translate instead of Nika, I think she won’t be offended.
1. After the cake has cooled, remove it from the pan and level the top if necessary. Place the cake in the middle of the base. Cover the top and sides of the cake with an even layer of cream.
2. Knead the sugar dough on a table sprinkled with cornstarch. Roll it out using starch into a circle large enough to cover the entire cake, including the sides.
3. Using a rolling pin, carefully transfer the coating onto the cake. Press the sugar dough onto the cake. If there are folds on the sides, lift the cover slightly and place it back down, gently pressing (flattening) the dough until the cover sits straight. Trim excess dough at a distance of 1 mm from the cake and fold it inward. Store leftovers in a sealed bag.
4. Place baking paper (parchment) on the selected design and trace the design with a pencil.
5. Using a damp blotter (napkin), slightly wet the top of the cake.
6. Place the paper with the pattern on the cake, pattern down, and press lightly with your hand. In order for the design to be copied onto the cake, stroke the paper in a circular motion with your palm. Remove the paper.
7. wait until the surface dries and trace the lines of the drawing with a non-toxic felt-tip pen.
8. wait until the felt-tip pen dries. At this time, prepare the paints - dilute a little food coloring in alcohol.
9. color the picture.
Note: It is advisable not to store the cake in the refrigerator as the sugar batter may release liquid. If you still need to store the cake in the refrigerator, then you need to put it in a hermetically sealed box, and after removing it from the refrigerator, let it stand at room temperature for 3 hours and only then remove it from the box.
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You will need:
100 g butter
200-250 g flour
1 tbsp. l. sour cream
1/3 tsp. salt
100 g powdered sugar
1 yolk
egg for brushing
1/2 tsp. vanilla sugar
food colorings
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Summer meringues with berries
Ingredients:
Belkov - 3 pieces
Lemon juice - 1/2 teaspoon
Powdered sugar - 150 grams
For cream: Heavy cream - 200 Milliliter
yogurt - 200 Milliliter
Strawberries - 300 Grams
Raspberries - 250 grams
Mint - 2 tbsp. spoon
Ginger - 1/2 teaspoon
Powdered sugar - 5 tbsp. spoon
Mint - 2 tbsp. spoon
Number of servings: 9
1. Preheat the oven to 110 degrees Celsius. Place the egg whites and lemon juice in a clean, dry container. Beat with a mixer until the whites double in volume and hold their shape well. Add sugar 1 teaspoon at a time, continuing to beat.
2. Line a baking sheet with parchment paper. Draw 9 circles with a pencil, 7 cm in diameter, on parchment paper. Spoon the meringue into a pastry bag and draw concentric circles, starting from the center of the drawn circle. Make 2 more circles of meringue over the edges to form a basket. Bake for 2 hours until the meringue is firm and crisp. Let cool completely.
3. Whip the cream until thick, then add yogurt. Set aside 2 strawberries and 9 raspberries. Chop the remaining berries. Place the chopped berries, mint and ginger in a bowl. Sprinkle with powdered sugar and puree. Add the berries to the yogurt and cream mixture, adding powdered sugar to taste.
4. Cut the previously set aside strawberries into 9 pieces and place each piece in one of the baskets. Distribute the cream between all the baskets, garnish with raspberries and mint. Dust with powdered sugar before serving.
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Cookies "Pencils"
Ingredients:
- 100 g butter
- 200-250 g flour
- 1 tablespoon sour cream
- 1/3 teaspoon salt
- 100 g powdered sugar
- 1 yolk
- 1 egg for brushing
- 1/2 teaspoon vanilla sugar
- food colorings
Grind the softened butter with powdered sugar.
Add yolk, sour cream, vanilla sugar, salt.
Add sifted flour in portions. The dough should be soft, elastic and not stick to your hands.
Divide the dough into 2 parts: 1/3 and 2/3.
Roll out most of it thinly into a rectangle approximately 15 cm wide. Cover with cling film and refrigerate for 1 hour.
Divide the smaller portion by the number of colors of food coloring. Mix the dye into the dough.
Roll out the dough into thin ropes, as thin as possible. This is not easy, the dough may break. We put it in the refrigerator.
Take out a rectangular layer of dough and brush with beaten egg.
Cut the dough into strips. The width depends on how thin you rolled the rod.
Now place the colored rod on the strip of white dough and roll it up. It is easier to roll through film. It must be rolled tightly; there should be no voids between the core and the white dough.
Brush the top with beaten egg. Place on a baking sheet with parchment paper.
Bake at 200 degrees for 15-20 minutes.
Allow to cool completely, and only then can you lightly “sharpen” the pencils.
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Cake "Butterfly Summer"
We welcome summer with a light and elegant cake.
Sponge cake: egg – 4 pcs; sugar – 4 tbsp. spoons; vanilla sugar – 1 sachet; flour – 4 tbsp. spoons; potato starch - 1 tbsp. spoon; baking powder - 1 teaspoon; vegetable oil (unflavored) – 4 tbsp. spoons; a pinch of salt;
Cream: country sour cream (at least 40%) 250 ml; powdered sugar – 50 g; cream fixer – 1 teaspoon; mint syrup (no sugar) – 3 tbsp. spoons
In addition: kiwi – 3 pcs.
Preparation:
Beat the whites, gradually adding 2 tbsp. spoons of sugar and a pinch of salt.
Beat the yolks with the remaining sugar and vanilla. Without stopping whipping, gradually pour in the oil.
Gently fold the yolk mixture into the white mixture. Gradually add flour, starch and baking powder.
Place part of the dough (4 tablespoons) in a silicone mold in the shape of a butterfly and bake at 180 C for 10 minutes.
.Place the rest of the dough in a silicone mold (dia. 20-22 cm) and bake in the oven at 180 C until golden brown (about 25-30 minutes).
(I baked the biscuit in a multicooker in the "BAKING" mode for 50 minutes)
Cool the finished biscuit and cut into 2 layers.
Mix all the ingredients for the cream.
Cut one kiwi fruit into small cubes, the other two into thin slices.
Coat the cake with the resulting cream, place the chopped kiwi fruit on the cream. Coat the top and sides of the cake with cream as well. Decorate the top of the cake with a sponge butterfly, which can be painted with sugar pencils.
Decorate the sides of the cake with kiwi mugs.
Christmas cookies.
Iconic Christmas cookies with an appetizing dark color with a pronounced caramel-spicy taste and aroma. The absence of eggs in this recipe adds positive properties to it - such cookies can be stored for a very long time without spoiling or losing softness.
Traditionally, gingerbread men are decorated elegantly, so they can become an edible gift or a Christmas tree decoration.
What do you need:
125 gr. butter
½ tbsp. brown sugar
2/3 tbsp. dark syrup, molasses or dark liquid honey
2 tsp ground ginger
1 tsp soda
2 ½ tbsp. flour
pastry pencils or sugar/white icing for decoration.
Preparation:
Preheat the oven to 190ºC. Line a baking tray with baking paper.
Beat butter and sugar with a mixer until fluffy. Add syrup, ginger and soda.
Add flour in portions until a soft dough forms.
Wrap the dough in film and put it in the refrigerator for 30 minutes. After this time, roll out the dough into a layer 0.5 cm thick and cut out cookies with cutters. If the cookie is planned as a Christmas tree decoration, make a hole in it with a pencil or similar object before baking.
Bake the cookies for about 7 minutes, depending on the oven, until dark golden brown.
Decorate cooled cookies with pastry pencils or icing.
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Cookies "Box of Pencils". Grind the softened butter with powdered sugar. You need to divide the dough into 2 parts: 1/3 and 2/3. Roll out most of it thinly into a rectangle 15 cm wide (approximately). Cover with cling film and place in the refrigerator for 1 hour. Divide the smaller portion into an equal number of colors of food coloring. Mix the dye into the dough (I strongly recommend doing this with disposable cellophane gloves). After an hour, brush the rectangular layer of dough with beaten egg.
Colour pencils You will need: Grind the softened butter with powdered sugar.
Colour pencils Ingredients: 100 g butter Preparation: Grind the softened butter with powdered sugar.
Colour pencils Ingredients: 100 g butter Preparation: Grind the softened butter with powdered sugar.
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Sugar pencils Dr.Oetker - experience of use and review from Osugar pencils by Dr. Oetker, how I decoratedcookie edible pencils at home
Oh, how I love all sorts of kitchen innovations, from ceramic knives to custard! Of course, not all of them turn out to be successful, and, having bought something once, the next time, it happened that you already bypassed it ten times in the supermarket... But still, this moment when you take a new one from the shelf, never before an untested bag, you take it home, wait for the weekend, start cooking, and your family is already looking into the kitchen - after all, mom is baking delicious things... Well, I love it!
Sugar pencils Dr.Oetker
It’s a pity that every week there is less and less unknown. But the other day my local supermarket surprised me. I don't know, maybe thesesugar pencils They have been manufactured and sold for a long time, but I personally saw them for the first time. And she immediately grabbed it and took it to the checkout.
And here it is - a test! We will decorate sand men, and, at the same time, get acquainted with a new product -Dr. Oetker sugar pencils .
In the box we get 4 tubes of paint and nothing else. No detailed instructions, just a few lines on the box, written, by the way, very small and vague.
It is not indicated which products to decorate – raw, before baking, or ready-made? My feminine logic suggested that ready-made ones should be decorated. By the way, you can even freeze them after this.
We take out the tubes - they are, as in the picture: yellow, white, red and green. Place them in a cup of hot water for exactly 1 minute, as written in the instructions. Although I personally think that this is not necessary in the summer.
Place the cooled cookies on the surface.Cookie I used sandy, self-made. We roll up the caps of the tubes and place them higher so that these small fry do not accidentally get swept off the table. Let's create! Dashes, dots, circles, curls...
At the end of the work, we close the lids, hide everything in boxes and put it on a shelf in the pantry.
1/9 pencils were used to decorate 10 cookies. So this box will last you a long time - even if you decorate an entire tray of cookies.
Result: very elegant and bright. Unaccustomed to this, the spliffs come out, but incorrectly applied glaze can be easily removed from the cookies. It tastes sour and is not very good on its own, but in combination with cookies it gives a pleasant flavor. After drying, the glaze holds tightly, does not roll or fall off even when the cookie falls on the floor.
If you get the hang of it, you can successfully make these as a gift or for a holiday table.
The only thing: I wouldn’t buy this for children very often, since it contains a preservative.
My mark "Sugar pencils " - 8 out of 10. I take off 1 point for unclear instructions, another 1 for the “canned” composition (although: what should you expect from glaze with a shelf life of 12 months?)
Verdict: You can take it from time to time. Moreover, the child really liked drawing with them and asks to buy more...
As an exampleusing edible pencils , but in this case gel, you can look at the article , which is painted with colored shiny gel pencils from the same company.
Sugar decorations are used to bake cakes, pastries and buns. Such variations give the appearance of the baked confectionery a certain beauty and solemnity. Some craftswomen create real works of art on the surfaces of cakes. You can take a simpler route: simply write wishes to the birthday boy with sugar. But how to make your own sugar decoration?
Sugar decorations
Using syringes
Most craftswomen use sugar decoration with the additional use of a confectionery syringe. For the presented tool, you need to prepare a viscous mixture using the classic cream recipe. Here you will need 250 g of powdered sugar and half a teaspoon of lemon juice for one egg white.
The cream is prepared in the following way:
- The whites can be easily beaten with a fork. Gradually, powdered sugar is added to the protein in equal portions.
- The housewife’s task is to beat the egg whites with powder each time until they reach a homogeneous consistency.
- Having obtained a viscous and slightly thick mixture, lemon juice is added to the composition.
Next, you need to divide the resulting mixture into several parts, into which food colors of different shades are added. Cover containers with the finished mixture with cling film. The required color is placed in a pastry syringe and used to decorate the cake.
Sugar decorations for cakes: mastic
Powdered sugar decoration can also be made with a denser consistency. This mixture is called mastic - a kind of edible plasticine that is used to line the entire cake, and the figures are made from it.
Preparation of mastic is carried out in the following sequence:
- 5 teaspoons of gelatin are soaked in water in the amount of 3 tablespoons for half an hour.
- After swelling, 125 ml of pre-melted honey is added to the gelatin. The entire consistency is thoroughly mixed and placed in a bowl in a water bath.
- The mixture is heated for 10 minutes so that all the gelatin is completely dissolved.
- Pour about 700 g of powdered sugar into a bowl. Make a hole in it and pour the honey mixture in a thin stream, while kneading everything thoroughly.
- Start kneading the mastic according to the principle of baking dough - first in a bowl, then move to the board.
After mixing the mastic, put it in a bag and leave it for half an hour. The sugar batter can then be used to cover the entire cake. To make figures, you should let the mastic sit for 24 hours - it will become similar to plasticine and will not melt when placed on the cake.
Use sugar decoration for cakes, cakes or simple sweet pies made from puff pastry - children will love this delicacy.
Confectionery factories offer a wide range of sweets. Despite this, many housewives love to pamper their households with their own baked goods. This is not only a chance to show off your culinary talents. You can try new recipes and serve desserts with original designs. Sugar pencils Dr. Oetker are specifically designed to decorate any
What are sugar pencils?
Various kitchen utensils greatly facilitate the process of preparing dishes. This category of products includes Dr. sugar pencils. Oetker. This is a very simple and convenient decor.
Sugar pencils are small tubes with a thin spout. They are made in such a way that they are comfortable to hold in your hand. The contents of each tube is a colored sugar-based edible paste. In addition to natural food colors, flavors are added to pencils. Therefore, the glaze turns out beautiful, tasty and with an appetizing smell.
Pencils Dr. Oetker are packed in a cardboard box. It shows several options for decorating cookies with icing. Country of origin: Poland. In the set Dr. Oetker 4 colored pencils:
- white;
- green;
- yellow;
- red.
If paints are mixed together, this will give additional colors for decorating culinary products.
Instructions for use
Draw with Dr. sugar pencils. Oetker is not difficult at all. To do this, you need to follow these recommendations:
- Knead the tube with your hands: lightly squeeze it on the sides several times.
- With the lid tightly closed, place the pencil in warm water for a couple of minutes. This procedure will make the paint flexible, so it will be easier to paint.
- Unscrew the cap and press on the tube.
- Decorate the prepared confectionery product to your taste.
- Remove any remaining paint from the tip of the pencil using a clean napkin.
- Screw the tube cap tightly to prevent the contents from drying out.
The design can be applied to a soft or hard surface. In air, sugar paint hardens quickly. If necessary, you can freeze decorated products. But you can’t put tubes of paint in the freezer! It is recommended to store them in a cool, dry place for about 1 year.
Ideas for decorating baked goods with colored icing
Dr.Oetker sugar drawing pencils can be called universal. They are used to decorate any baked goods:
- cake;
- roll;
- cookies and gingerbread;
- cakes, muffins, biscuits;
- Easter cake.
What kind of drawing can you apply? It depends on the imagination and skills of the pastry chef. Here are some simple ideas:
- flowers, butterflies, houses, cars;
- ornaments;
- congratulatory inscriptions.
If the baking is timed to coincide with a holiday, choosing designs will be easier. For the New Year, you can make cookies with snowflake patterns. To get such an openwork pattern, take a Dr. sugar pencil. Oetker white. You can also draw Christmas trees, sand men and Christmas angels.
Decorate with hearts and declarations of love. At Easter, patterned eggs, bunnies and chickens are used to paint with icing. For birthdays, it is traditional to make a cake with a written congratulation for the birthday person. On Halloween Eve, bake shortbread cookies with images of pumpkins, ghosts, and bats.
Invite children to get creative with cooking. They will help make sweets bright and original.