팁/제작기

방산시장 파헤치기~~

2011-04-19T18:16:06+09:00

있어야 할 물건 다있고 없는건 없는 방산시장~~

그렇지만 워낙에 미로같이 꼬여서 가면 많이 헤메기 일쑤...

그래서 올려봅니다~방산시장 파헤치기.

스티로폼 판매하는곳! 서울상사!

찾아가는 방법 : 을지로4가역 7번출구에서 직진 왼편에, 신한은행 발견 => 코너돌면 바로있음

슈가파우더 등등에 재료사는곳!! 대양푸드!

찾아가는 방법 : 방산시장 입구로 쭉 들어가다보면 2갈래 길 중간에 있음(찾기쉬움)

저렴한 포장용품 판매하는곳! 경일포장!

찾아가는 방법 : 방산시장 입구에서 쭉 직진후, 왼쪽으로 돌면 바로 보임

슈가도구, 반죽기 등등을 판매하는곳! 디앤비(대우공업사) !!

찾아가는 방법 : 입구에서 쭉 직진하다가 2갈래 길에서 우측길로 들어가면 있음

슈가도구 판매하는 2번째 샵!! 서일!!

찾아가는 방법 : 2갈래 길에서 왼쪽길로 직진후 우측

연꽃 만들기 '-')z

2011-04-10T23:10:33+09:00

동자승 만들기 '-')z

2011-04-10T22:51:58+09:00

크리스마스 로즈~

2011-04-01T11:46:48+09:00

유치원생도 따라할 수 있는 컵케익데코

2011-04-01T10:52:33+09:00

아이들과 같이 다양한 모양을 찍어서 만들어봐고 좋겠어요^^

딸기만들기

2011-03-31T15:31:58+09:00

wired flower 만들기~

2011-03-31T13:59:36+09:00

fantasy rose 만들기

2011-03-31T13:25:28+09:00

로즈돔 만들기~~

2011-03-31T11:51:39+09:00

카네이션 만들기~

2011-03-31T11:38:11+09:00

하트곰돌이 만들기

2011-03-24T14:50:05+09:00

=준비물=

Black Icing Color
Rose Icing Color
Violet Icing Color
Red-Red Icing Color
Christmas Red Icing Color
Lemon Yellow Icing Color
Leaf Green Icing Color
Buttercream icing
Large Batch Roll-Out Cookie Dough
Color Flow Icing
2 cans Chocolate Ready-To-Use Decorator Icing
Color Flow Mix

Stand-Up Cuddly Bear Pan Set
Cookie Sheet
Heart Cookie Cutter
Tip: 2A
Tip: 4
Tip: 21
Tip: 55
Cooling Grid
Parchment Triangles
Cake Board
Fanci-Foil Wrap
8 in. Spatula
Waxed paper

======================================

1. 곰돌이모양 팬으로 빵을 구워줍니다.

2. 하트모양 쿠키를 적당한 위치에 놓아줍니다.(이때 쿠키는 아이싱이 다 마른상태여야 합니다.)

3. 귀 안쪽부분과 발바닥을 제외한 부분을 아이싱해줍니다.

4. 눈, 코, 입을 넣어주면 완성^^

재료는 많지만 과정은 참 단순하네요ㅎㅎㅎ

귀여운 코끼리^^

2011-03-24T14:17:46+09:00

손이 엄청 많이 가보이지만 너무 예쁜 케이크네요~

오리모양 팬을 이용해서 코끼리를 만든다는게 참 기발하네요ㅋㅋ

봄바구니 미니케이크^^

2011-03-24T13:50:49+09:00

슈가로 만든 바구니에 아이싱으로 만든 꽃을 올려서 장식한 바구니라네요~~

이런거 한번 만들어보고 싶어요 ㅇ////ㅇ

윌튼 장미꽃 짜기

2011-03-24T12:45:17+09:00

가장 많이 쓰이는 데코중에 하나인 장미꽃 짜기에요~~

영문윌튼사이트에서 옮겨왔는데~

영어로 되있지만 그림이 있어서 어느정도 이해가 되는 듯 해요^^

Instructions:

Step 1

Make the rose base, using tip 12 and Flower Nail #7. Hold the bag straight up, the end of tip 12 slightly above the center of your waxed paper-covered flower nail, which is held in your other hand. Using firm and steady pressure, squeeze out a heavy base of icing, remembering to keep your tip buried as you squeeze. Gradually raise the tip, and decrease the pressure.

Step 2

Stop pressure, pull up and lift away. The rose base should be 1 1/2 times as high as the rose tip opening.

Step 3

Make the center bud, using tip 104. Hold nail containing base in your left (right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a 45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide end of the tip should touch the cone of the icing base at or slightly below the midpoint, and the narrow end of the tip should point up and angle slightly inward.

Step 4

Now you must do 3 things at the same time: squeeze the bag, move the tip and rotate the nail. As you squeeze the bag, move the tip up from the base, forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for lefties) to bring the ribbon of icing around to overlap at the top of the mound, then back down to starting point.

Step 5

Move your tip straight up and down only; do not loop it around the base. Now you have a finished center bud.

Step 6

Make the top row of 3 petals. Touch the wide end of tip to the midpoint of bud base, narrow end straight up.

Step 7

As you turn the nail the up and down motion of the tip will make a half circle-shaped upright petal. Wide end of tip must touch the rose base so that petal will attach. Move tip up and down to the midpoint of mound, forming the first petal.

Step 8

Start again, slightly behind end of first petal, and squeeze out second petal. Repeat for the third petal, ending by overlapping the starting point of the first petal. Rotate the nail 1/3 turn for each petal.

Step 9

Make the middle row of 5 petals. Touch the wide end of tip slightly below center of a petal in the top row. Angle the narrow end of tip out slightly more than you did for the top row of petals. Squeeze bag and turn nail moving tip up, then down, to form first petal.

Step 10

Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.

Step 11

The last petal end should overlap the first´s starting point.

Step 12

Make the bottom row of 7 petals. Touch the wide end of tip below the center of a middle row petal, again angling the narrow end of tip out a little more. Squeeze bag and turn nail to end of fingers, moving tip up, then down to form first petal.

Step 13

Repeat for a total of 7 petals, rotating the nail 1/7 turn for each petal.

Step 14

The last petal end should overlap the first´s starting point. Slip waxed paper and completed rose from nail.

예쁜 발레리나 아이싱쿠키

2011-03-16T11:37:21+09:00

예쁜 발레리나 아이싱 쿠키에요^^

내용이 영어지만...

디타운 가족분들은 원어민 수준의 회화실력이 있으시기

때문에 문제가 없으리라 생각해요ㅎㅎ;;

I have made a tutorial inspired by the ballerina cookies that I made last year. These sweet ballerina cookies are perfect for a ballet or dress up party. You could use the tutu cookies as pretty gowns instead. Wrap a single cookie in a cellophane bag for a sweet party favor. I hope that you will enjoy my ballerina cookie tutorial.

This is what I use:
Cookie template: Ballet
Tip: For a more stronger cookie template, transfer or glue the paper cookie template onto strong craft paper
Vanilla sugar cookie dough or your own favourite cookie recipe
Small sharp knife
Wooden dowel, for making the hole in the ballerina cookie shoe
Royal Icing
Food gel color. I have used Pink from Sugar Flair
Piping bag with plastic coupler
Round piping tube no. 2
Plastic squeeze bottle
Small thin brush
Small amount of water in a cup
Satin ribbon in coordinating color for the ballerina cookie shoe
Cocktail stick

For the cookies:
Step 1:
Roll out the cold cookie dough on a piece of parchment paper lightly sprinkled with flour. Cut out the cookies using a small sharp knife and transfer the cookies to a baking sheet with parchment paper. Bake the cookies as directed in the recipe.
Step 2:
When the cookies are baked, take a wooden sharp dowel and carefully make a hole in the ballerina cookie shoe for the ribbon. Let the cookies cool comepletely on a cooling rack.

Step 3:
Color the royal icing in your choosen color. I have used the same color for both outlining and flooding. Take about 4-5 tbsp of royal icing and make it soft peak consistency by adding few drops of water. Fill it into the piping bag with a no. 2 round piping tube. Next take 1/2 cup of the colored royal icing and mix it slowly with drops of water to a runny consistency. Cover with plastic wrap and let it rest.

Ballerina cookie shoe:
Step 1:
Outline the cookie shoe with the soft royal icing. Use the brush and a little water to “push down” any small peaks.

Step 2:
Carefully stir the runny royal icing, to eliminate air bubbles and fill a squeeze bottle with the runny icing. Flood the ballerina shoe. Use a cocktail stick to “pop” any air bubbles while the icing is still wet.
Let the cookie dry (best overnight) before moving on with the next step.

Step 3:
Pipe a small bow with some soft peak royal icing on the cookie shoe and let it dry.

Step 4:
Finish the ballerina cookie shoe by adding satin ribbon.

Ballerina Tutu cookies:
Step 1:
Outline the tutu’s with the soft royal icing. Use the brush and a little water to “push down” any small peaks.

Step 2:
Flood the tutu’s and use a cocktail stick to “pop” any air bubbles while the icing is still wet. Let the cookies dry (best overnight) before moving on with the next step.

Step 3:
Decorate the tutu’s with soft peak royal icing and let them dry.

Tip: Give your ballerina cookies a little more sparkle by using edible glitter on the wet royal icing, when you pipe the decorations on the dry flooded cookies.

Happy Caking!