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Guide to Cake Decorating & Baking Ingredients

Exploring Liquid Flavorings and Oil Essences in Baking

Liquid flavorings and oil essences are potent ingredients that add depth and complexity to various baked goods, from delicate icings to rich chocolates. However, their concentrated nature requires careful handling to avoid altering the consistency of your creations. Here's a comprehensive guide to using these flavor enhancers effectively:


Glycerin serves as an essential additive in royal icing, preventing it from becoming overly hard and brittle. To soften the icing, add 5ml/1tsp of glycerin per 450g/1lb of icing sugar. However, exercise caution as excessive glycerin may compromise the structural integrity of tiered cakes.

Reserve glycerin exclusively for flat or peaked icing applications and refrain from adding it to piping icing or decorations. For chocolate piping, incorporate a few drops of glycerin to achieve the desired consistency.

Liquid Glucose:

Liquid glucose is a key ingredient in rolled fondant icing, imparting a thick consistency ideal for molding. Before use, warm the jar in hot water to facilitate accurate measurement. Be mindful of the quantity, as excess glucose can render the paste overly sticky and challenging to work with.

Avoid using liquid glucose for flower molding pastes; instead, opt for Gum Tragacanth to ensure optimal texture and manageability.

Gum Tragacanth:

Gum Tragacanth powder enhances the pliability of fondant icing when added at a ratio of 10ml/2tsp per 500g/1lb of icing. It accelerates drying time, resulting in sturdier decorations suitable for intricate flower modeling and delicate string work in royal icing.

Use small amount added to piping gel to help stabilize for piping on cakes.

Gum Arabic:

Blend Gum Arabic powder with water (10ml/2tsp Gum Arabic to 60ml/2fl oz water) to create an edible glue for assembling sugar paste decorations or varnishing marzipan and rolled fondant icing. Apply multiple layers for a glossy finish, allowing each coat to dry before adding the next.

Use small amount added to piping gel to help stabilize for piping on cakes.

Edible Glue:

Edible glue offers a convenient solution for adhering paste decorations, such as flowers, without compromising taste or safety. It doubles as an alternative to egg white for applying edible glitter flakes, ensuring secure attachment to cake surfaces.

Albumen Powder:

Albumen powder serves as a substitute for fresh egg white in royal icing, imparting a smooth texture and glossy finish. Reconstitute the powder by mixing 15g/½oz with 75ml/2. 5fl.oz of water and allow it to dissolve fully before incorporating it into the icing mixture.

Understanding Cream Varieties:

Half and Half, Light Cream, Whipping Cream, Heavy Cream, Manufactured Heavy Cream 30-40 % Fat. Each offer distinct fat contents and functionalities in baking, from enhancing richness to facilitating whipping. Choose the appropriate cream based on your recipe's requirements and desired outcome.

Selecting Fat for Buttercreams:

The choice of fat in buttercream frosting significantly impacts stability and flavor. While sweet unsalted butter provides superior taste and texture, hydrogenated vegetable shortenings offer enhanced stability, especially in warmer environments. Experiment with combinations of butter and shortening to achieve the desired consistency and resistance to heat.

Egg Substitutes:

Various ingredients, such as milk, soy milk, bananas, applesauce, and commercial egg replacers, serve as viable substitutes for eggs in baking. However, their effectiveness may vary depending on the recipe's requirements and desired texture. Experiment with different alternatives to discover the ideal egg substitute for your creations.

From enhancing texture to adding layers of flavor, liquid flavorings, and oil essences play a crucial role in elevating baked goods to culinary masterpieces. With proper understanding and experimentation, you can unleash their full potential in your baking endeavors.

from Baking Enthusiasts:

Here's a treasure trove of advice from seasoned bakers, offering creative solutions and practical tips for substituting eggs in recipes:

Milk Magic: Replace each egg with 150 ml of milk for a seamless transition without compromising taste.

Plant-Powered Options:

1 egg equals 1 heaped tablespoon of soya powder or 1/4 cup of tofu.

Substitute with 2 heaped tablespoons of potato starch or arrowroot powder for every egg.

Substitute 1 banana to replace a single egg in your recipe for the natural sweetness of

Words of Caution:

While alternative ingredients can work wonders, exercise caution. Some substitutes, like condensed milk or applesauce, may not yield desirable results, according to experienced bakers.

Maintain awareness of dietary preferences and health considerations when selecting egg substitutes. For those with egg allergies, explore viable options without compromising taste or texture.

Condensed Milk: Use a half-can of condensed milk for every 2.5 cups of flour to seamlessly replace eggs in your baking endeavors.

Applesauce: Harness the binding properties of applesauce by adding a little more than 1 tablespoon per egg or using 2 tablespoons of baby applesauce for enhanced moisture.

Soy Milk: Substitute eggs with a cup of soy milk or incorporate one mashed banana and half a cup of soy milk for a delectable twist.

Creative Kitchen Hacks:

Craft your own egg substitute using common pantry staples: 2 tablespoons of flour, 1/2 tablespoon of butter, 1/2 teaspoon of baking powder, and 2 teaspoons of water equal one egg.

Experiment with flaxseed as a versatile egg replacement. Grind 3 teaspoons of flax seeds, whisk into boiling water, and let it stand for 5 minutes before incorporating into your cake mixture.

Banana Brilliance: Embrace the unique flavor profile of bananas as an egg alternative. One to two mashed bananas can replace one egg, offering both moisture and structure.

Professional Recommendations:

- Seek out powdered egg replacers at health food stores for a reliable, convenient solution. Follow the package instructions for optimal results, bearing in mind that these substitutes are tailored specifically for baking purposes.

Words of Wisdom:

Maintain realistic expectations when substituting eggs, as no replacement perfectly replicates the unique properties of eggs in baking.

Exercise caution when deviating from traditional ingredients, as certain substitutions may yield unexpected outcomes.

Innovative Solutions:

For a surprising twist, consider using a can of soda, such as 7-Up or Coke, as a substitute for all added ingredients in a box cake mix.

Flaxseed Fun:

Grind 1-2 tablespoons of flaxseed, add water, and heat on low until it reaches an "eggy" consistency, doubling the quantity for each egg needed.

Expert Insights:

While many egg substitutes exist, such as applesauce or flaxseed, they may not replicate the full spectrum of benefits eggs offer in baking. Explore commercial vegetarian or vegan egg substitutes for more reliable results.

These insights from experienced bakers offer a wealth of alternatives and considerations when substituting eggs, empowering you to innovate in the kitchen, while not affecting the integrity of your recipes.


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