The Daily Mixer
Custom Color Sprinkles April 16 2012, 6 Comments
I would probably file this technique under "Color Obsessed Bakers". If you're not a color obsessed baker feel free to roll your eyes at the thought of custom coloring your sprinkles. I'm okay with that. I am however, quite color obsessed and my baked goods are no exception. I really wanted shimmery peach sprinkles to sprinkle atop Olive's birthday doughnuts recently, and because I have never been able to find pastel sprinkles to sell in the shop, I set out to make my own. I turned out to be extremely easy!
I started with white jimmies in a zip-top plastic baggie with plenty of room to move the jimmies around. I was hoping for pastel sprinkles so I used the teeniest amount of gel paste food coloring applied to the inside of the bag. I massaged the sprinkles around in the baggie and after a while the coloring evenly distributed itself really well and I was ecstatic with the pretty pastel colors!
I also experimented with creating pearly sprinkles and glittery sprinkles. For sprinkles with a really pretty pearly luster, pour your sprinkles in a small bowl and stir in a tiny bit of luster dust. Keep stirring until evenly distributed. For glittery sprinkles, add a tiny bit of disco dust into the plastic baggie along with your food coloring.
White Jimmies colored with Turquoise Gel Paste Food Coloring.
White Jimmies coated with Cantaloupe Orange Luster Dust.
White Jimmies colored with Mint Green Gel Paste Coloring.
White Jimmies colored with Peach Gel Paste Coloring and Miami Orange Disco Dust.
The peach jimmies above are a mix of 3 different batches I colored. When you use this technique the coloring distributes very well and all the jimmies turn out the same color, but in this case I wanted a varied look.
I'm in love with coloring my own sprinkles and if you are an avid baker with a large selection of gel paste food coloring, this technique is for you! Get yourself a bulk bag of white jimmies and whip up the prettiest sprinkles you ever did see!
Chocolate Cutout Cookie Recipe November 23 2010, 4 Comments
Chocolate cutout cookies are so very yummy when covered with icing, or dipped in chocolate. The dark brown color lends itself so well to shapes like deer, bears, horses, dogs, trees, acorns, etc. It tastes really chocolatey, and works well for thin or thickly rolled cookies. Its best feature is that because it’s really a shortbread cookie, it holds its shape really well through baking. Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking? That won’t happen with this recipe.
2 cups confectioner's sugar
3/4 cup cocoa powder
3 1/4 cups flour
1/2 teaspoon salt
pinch of baking soda
1 1/2 cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
Stir together confectioner's sugar, cocoa, flour, salt and baking soda. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla. Mix until a stiff dough forms. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for 1-2 hours. Working with 1/3 of the batch at a time briefly knead the chilled dough. Roll out onto surface dusted with cocoa powder to about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake on parchment lined cookie sheets at 350 for 8-10 minutes, or until the surface appears dry.
You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it’s workable. Chilled is good, though, don’t let it get too warm and soft.
• • tomorrow • • Chocolate Acorn Cookie Friends • •
Basic Chocolate Molding Tutorial November 19 2010, 6 Comments
We are excited to be bringing candy melts, chocolate molds and accessories to our shop next week! Here is a tutorial to get you pumped up!
Making molded chocolates is so much fun and so so easy! Molding chocolate is quickly becoming our favorite thing here in the Daily Mixer kitchen. The finished product is just unbelievably cute and is a great technique for experienced bakers, and also for those of you that would rather leave the baking to someone else. So lets get started!
Start by dumping your candy melts into a microwaveable bowl, we prefer plastic. Ceramic seems to get a little too hot.
Roll a cuff on your Disposable Decorating Bag and place upright in a drinking glass. This makes filling the bag much easier.
Make sure your mold is clean, completely dry, and laying on a flat surface. You will want to wash a brand new mold once before using.. but you already knew that.
Melt your candy melts in the microwave on 15-30 second intervals checking them in-between. You want to melt them just until they get shiny, a little distorted looking, and easy to stir. DO NOT OVERHEAT or your candy melts will become thick, icky, and unusable.
Stir them up until nice and smooth and any little chunks are completely melted. If you plan on adding any Flavoring Oils you would do that here. Our candy melts have a delicious, non-waxy, vanilla flavor but a hint of additional flavor makes them AMAZING!
Pour into your Disposable Decorating Bag..
and secure with a rubber band.
When you are done with your project you can let your candy melt harden right in the Disposable Decorating Bag. When you are ready to use again just place the whole bag in the microwave to melt.
You can also use our Melting Bottles instead of Disposable Decorating Bags. The bottles are great if you need to mold a large amount of chocolates, or do a lot of chocolate molding. You can melt your candy melts right in the bottles and also let the excess harden and store in the bottle.
Snip the tip of your bag just a tiny bit. You can always snip your bag larger so try to fill a mold and then decide if you need a bigger hole. Squeeze your candy melt into the mold cavity being careful not to overfill. It will look a little bumpy and blobby.
Now take your mold and gently tap it on the counter. Your candy melt smoothes out beautifully! Cool right! You also want to tap your mold to release any air bubbles in the candy melt, otherwise your molded chocolate may have a little hole on the front where a bubble was trapped.
Repeat this process for each cavity in the mold. We usually quickly fill 3 cavities or so, then do the tapping. Once your mold is full place in the freezer for a few minutes, or until the underside of your mold appears frosted. When the time is up turn your mold over onto a plate, or the counter, lined with a paper towel and gently tap or flex the mold. Your chocolates should fall right out. If not, put them back in the freezer for a few minutes.
There you have it, aren't they just adorable!
• My candy melt is thick, yucky and won't get smooth You may have overheated your candy melts, best to throw them out and try a new batch.
• My chocolates are breaking when i tap them out of the mold Tap them out onto a dish towel or paper towel instead of a hard surface to avoid breaking. Your broken chocolates are still usable though, they can be melted down again.
• My chocolates won't come out of the mold Your chocolates are not cold enough. Put them back in the freezer for a few minutes until the underside of the mold looks completely frosted. This is particularly important with tiny chocolates.
• Do not ever put water in your chocolate or candy melts. This includes water based food coloring. To color white, or colored, candy melts use our oil based Candy Coloring.
• When you take your mold out of the freezer sometimes a little moisture will form on the mold because of the temperature change. Make sure your mold is completely dry, and at room temperature, before filling again.
• • Monday • • Orange Chocolate Owl Pops • •
Just a Little Soft Royal Icing Recipe November 17 2010, 2 Comments
This frosting is similar to royal icing, but with added shortening and flavoring it taste delicious and is a bit softer when dry. It dries hard enough to handle and pack when left overnight, but not rock hard, like traditional royal icing. The icing should cling to the spoon and slowly fall into the bowl. That's the right consistency. Keep in mind that if you are doing lots of detailed piping work you will want a stiffer consistency than if you are flooding large areas on your cookies.
4 TB meringue powder
1/2 cup water
6-7 cups confectioner's sugar (more or less, see the consistency advice above)
1 tsp vanilla extract (or any other flavoring)
1/4 cup shortening
Whip the meringue powder and water on high speed for a long time, several minutes, until it's fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer). Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.
We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas. We are so glad she shared it.. this is the best cookie icing recipe!
• • Tomorrow • • Happy Pumpkin Cookies • •
Best Ever Cutout Cookie Recipe November 16 2010, 18 Comments
This is hands down our favorite cutout cookie recipe, and one of our top 10 best baking finds! It tastes buttery and delicious, and works well for thin or thickly rolled cookies. Its best feature is that because it’s really a shortbread cookie, it holds its shape perfectly through baking. Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds cause they spread so much during baking? That won’t happen with this recipe.
2 sticks unsalted butter, softened
1 cup confectioner's sugar
1 tsp vanilla extract (or any other flavoring)
2 1/2 cups flour
1 tsp salt
Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.
You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too warm and soft.
We found this recipe over at The Decorated Cookie, check out her blog for tons of fun cookie ideas. We are so glad she shared it.. this is our cutout cookie recipe for life!
• • Tomorrow • • Just a Little Soft Royal Icing Recipe • •