EveBake

Pastillage is a hard sugar dough when dry. Pastillage is perfect for sculpting hard sugar crafts like 3D heel and building characters. It is made using icing sugar, gum tragacanth or its chemical derivatives and egg whites.     When working on Pastillage, time is the main factor to be considered as Pastillage sets and dries out really quickly. Pastillage can be further smoothened after it has dried using sand paper.     The Pastillage recipe below is easy to make and can be made in a short period of time. Ingredients • 500g icing sugar • 2 egg whites • 3 teaspoon gum tragacanth/ CMC • Corn Flour(for kneading) Procedure • Put egg whites in a clean mixing bowl • Sift in icing sugar and gum tragacanth • Mix till it's well incorporated • Transfer it to a clean working surface and knead with corn flour • Wrap Pastillage with a cling film and store for 24hours before use or till when it is needed. This makes it more pliable and easy to work it.  

This Sponge cake recipe is a butter based sponge cake with a fluffy and firm texture... This Sponge cake is sooo yummy!    There are few twists used in this recipe and can be used for any other cake recipe to help retain its moisture. • Bake the cake over a hot water bath. • Line your baking pan with a parchment paper Ingredients • 300g All purpose flour • 3 tablespoon corn flour • ½ teaspoon salt • 1 cup Sugar • 8 tablespoon unsalted butter • 6 Eggs • 1 teaspoon baking powder • 10 tablespoon Milk • 1 teaspoon vanilla extract • ¾ teaspoon cream of tartar/ Vinegar/ Lemon juice Method • Mix your dry ingredients (Flour, corn flour, baking powder and salt) together • Grease and flour your baking pan • Preheat your oven • Separate egg whites and yolks • On a low heat, heat butter and milk for 2 minutes • Remove  butter and milk mix from heat, add ½ cup of sugar and egg yolk ( one at a time) and mix using a whisk • Fold in dry ingredients until it is well incorpo

Royal icing is a type of non-rolled icing made using confectioner sugar, meringue powder, egg whites, lemon extract and other ingredients.    Royal Icing has different types based on ingredients used, the traditional egg white Royal icing and the meringue poeder type. The meringue powder type has no egg whites in its recipe.    Royal icing is used in decorating cookies, gingerbread houses, cupcakes, for small cake decorations and to make drips on covered cakes. Royal icing is easy to make, requires few ingredients, sets quickly and dries hard. Its hard structure makes it resistant to easy cracking.    The recipes below is a guide to making the most amazing Royal icing... • Traditional Egg whites Royal Icing Recipe Ingredients 4 Egg whites 4 cups confectioner sugar 1 teaspoon lemon extract 1 teaspoon oil free flavouring Food colouring of choice(optional) Method Always make sure your mixing bowl is Grease free as this will affect the consistency of royal icing. ✓In

When baking, there are these ingredients we have in small and insufficient quantity or we just can't get them nearby, instead of halting our baking, we've put together few ingredient substitutes you could easily put your hands on when you can't get the real ingredient around or probably you just want the preservatives and chemical free ones since the substitute will work just fine.    The substitutes are those that could be used in most recipes that calls for the real ingredients except in few cases. These ingredient substitutes can be made using must haves ingredients in our kitchen, they are easy to make and can also be made in a lesser time.    This can help to prevent storing unfinished ingredients since the needed quantity can be easily made and used at once. • Buttermilk The real buttermilk is the luquid left behind after churning buter out of cultured cream. Buttermilk are used in dessert cakes (e.g chocolate cake, red velvet cake,etc) due to its acidity wh