Friday’s Winner: Cheryl Clement of Sugar Apron Cakes.
Join Cheryl as she explains how she created her Spooktacular 3 layer Halloween Party Cake…
Gygi Guest Post Contest Winner: Cheryl Clement
Gygi Guest Post Contest Winner: Deea Hobbs
Thursday’s Winner: Deea Hobbs of Sprinkle Some Sunshine.
Let’s dip into more fun with caramel as Deea shows us how she makes these delicious apples!
Gygi Guest Post Contest Winner: Rainy Porter
Gygi Guest Post Contest Winner: Michelle Lowry
Tuesday’s winner: Michelle Lowry of Design on a Dollar
Learn how to create your own Carameled Frapplestein as Michelle takes you through each step:
Gygi Guest Post Contest Winner: Emily Loria
We are excited this week to bring the winners of the Gygi Guest Post Contest. All week long, we’ll be bringing you some of the best recipes and ideas for your Halloween parties!
First up: Emily Loria of Little Momma & Co. Find out how you can make your own chocolatey disguises…
My Craft Channel: Caramel Apples Tutorial
Join our very own Heather Smith as she demonstrates to Brittany of One Charming Party how to make caramel apples.
Looking for more tips? You should read this.
And caramel? Go here.
DON’T FORGET: ENTER THE GYGI GUEST POST CONTEST!
My Craft Channel: How to Frost a Cake Like a Pro
Have you heard of My Craft Channel? Well if you haven’t, it’s about time!
We’ve partnered with One Charming Party to bring you the best how-to guides when it comes to baking. And you can find them all on MyCraftChannel.com!
Don’t be shy- head on over to learn how easy it is to frost a cake like a pro!
DON’T FORGET: ENTER THE GYGI GUEST POST CONTEST!
Emulsions vs. Extracts
Just like the oils, LorAnn offers some helpful information on baking emulsions:
What is a baking emulsion anyway?
Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
What does that mean?
To simplify: For better results, use baking emulsions instead of extracts!
Who uses emulsions?
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
Why?
For one, emulsions have a more potent, robust flavor. They won’t “bake out” when exposed to heat. And they are alcohol and gluten free.
What can you flavor using emulsions?
Many things! Including, but not limited to: cookies, cakes, sweet breads, pasteries, frosting, glaze, fondants, fillings, cream centers and other confectionery items.
How do I substitute extracts with emulsions?
If your recipe calls for 1 tsp. extract, use 1 tsp. emulsion. It’s that easy!
See all of the baking emulsion Gygi has to offer now>>>
Angry Bird Cupcakes
Looking for a great selection of sprinkles? Well don’t look any further!
+ How to create Angry Birds cupcakes… And don’t forget to enter our guest post contest!
Because Basic is Boring: Adding Flavor By Using Oils
Why are you settling for basic when you can add a little zing? Our LorAnn Oils help you do just that! Here’s a few quick flavoring ideas:
