New baker's laminating tools
New baker's must see! Cake framing tools list, are here!
Cake laminating is a very test of baking skills, laminating with a lot of tools, in addition to whisks, sieves, scissors, electronic weighing and other basic baking tools, there are also some laminating to the utility tools, such as: spatula, laminating nozzles, foam embryo, laminating table and other tools, all play a key role, today we look at the new laminating need to be used to what tools for the newcomers to participate in the old!
The most basic tools for cake laminating are: spatula, spatula scraper, laminating bag, laminating nozzle, laminating converter, laminating rotary table, coloring, cream and so on, novice foam embryo to practice.
Foam embryo (novice practice): white, commonly used round, square, heart-shaped, the price is very cheap, practical. Generally speaking, the school uses foam embryo for teaching, and it is washed and dried after use.
Scraper: Used with a piping bag to put cream or jam into the piping bag.
Spatula: Used to spread buttercream evenly over the surface of the cake.
Squeegee: Clear, rounded and bendable, mostly used for scraping round cakes.
Laminating bag: disposable and cloth, the cloth can be reused.
When using the front tip cut into the appropriate size of the mouth and then loaded with the desired laminating mouth, and then loaded into the whipped cream can officially start laminating.
Laminating nozzle: A conical tool used to shape the cream, used in a laminating bag, is an indispensable tool for laminating. Each nozzle has a different extruded shape, and many different shapes are used to achieve the best mounting results.
Commonly used nozzles: round nozzles, rows of nozzles, half rows of nozzles, leaf-shaped nozzles, tooth-shaped nozzles, flat nozzles, and so on.
Laminating spout converter: A laminating converter is often used on reusable laminating bags.
Sleeve one end of the converter to the mounting nozzle, put the other end in the mounting bag, and screw it on tightly.
Mounting turntable: used to place the mounted cake body. It is recommended to buy stainless steel rotary table, good quality, weight and more stable.
Color: the color of the mounting color can be adjusted by coloring, coloring first a small amount to add, slowly adjust the color.
Butter: newbie white practice laminating, it is recommended to use vegetable butter, butter state is stable, not easy to melt, can be used repeatedly, the price is also cheap.
Note:
When the cream is rough, add some whipped cream and mix it again. When the cream is not in use, seal it and put it in the refrigerator to chill. The cream must be kept frozen and thawed in the refrigerator a day before use. Thaw the cream until it is mostly frozen and pour it directly into a bucket.