Everything Kitchen
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…
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!
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!
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>>>
Looking for a great selection of sprinkles? Well don’t look any further!
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:
We have customers ask us all the time how they can get their frosting really black.
We thought these suggestions might help you:
Need more help? Here’s a few questions that people ask about black frosting:
Will black frosting stain my bowl?
If you are using a plastic bowl, then there is a chance that the black coloring will stain. However, food coloring will not stain glass or stainless.
I get a bitter taste when I put a lot of food coloring in the frosting. How do I make it taste better?
If you start with a chocolate base, then you shouldn’t have a problem with this. If you do, add a little more cocoa. You could also flavor your frosting with oils.
Why does my black frosting have a green or purple tint?
Depending upon the brand of coloring you use, you could run into a problem with the tint of your black frosting. If your frosting looks a little green, add red coloring, one drop at a time until it’s black. If it holds a more purple look, add green coloring, one drop at a time.
We hope these suggestions help! And remember you can always make your life easier with our ready-to-use Black Vanilla Buttercream.
And while we did post some helpful hints on how to dip apples, we thought we’d also post everything you need to know about our Peter’s Caramel Loaf:
Fall is in the air, which means sweet treats are on the mind. But not just any treat… we are thinking about juicy, gooey, chocolatey caramel apples!
Not only do we have all the supplies that you will need to dip your own delicious apples, but we thought we’d pass along a few helpful tips to get you started:
