bake - May 2018 - cake - 8
TIME SAVING TIPS
HOW TO MAKE
Gorgeous
ganache
RECIPE
PLAY BY THE
When it comes to using licensed images
on cakes, it's vitally important for cake
decorators to understand the difference
between what you can and what you
can't do.
Customers may want you to recreate
their favorite Disney character, for example, on a decorated cake, but this is
one of many things that are not allowed.
In short, if consumers are likely to
recognize the character or image, it is
likely to be copyright and trademark
8
2018
THE SUMMER ISSUE
FLAVOR RIGHT PRODUCT
RECOMMENDATIONS:
x Whip'n Ice Vanilla
x Custom Ice - ideal for a ganache
with a higher shine and lighter
mouthfeel
CUSTOMIZATION
Changing the chocolate/liquid ratio
yields a softer or harder finished
ganache, as will using different types
of chocolate.
x 30% liquid/70% chocolate - for
use anywhere a hard firm chocolate
is required
x 50% liquid/50% chocolate - to
coat and set (choux, éclair topping)
x 70% liquid/30% chocolate - for
use where a gooey consistency is
required (product centers or sticky
chocolate covered products)
Rules
infringement. Hand modeling makes no
difference.
The safe bet is to buy licensed characters or edible images from companies
like DecoPac, which negotiates licensing deals with Disney-Pixar, professional sports
teams (NFL, MLB, NBA,
NHL) and others including popular character
brands and even the US
Military.
Ganache is a
stylish way to
cover your cakes
to add value
and increase
appeal for your
customers.
"These companies have invested a
lot of money in protecting their copyrighted or trademarked images. Many
companies strictly enforce the rules,"
says Lynn Schurman, owner of Cold
Spring Bakery in Cold Spring,
Minnesota, and director of
education for the Retail
Bakers of America.
Schurman echoes the
sentiments of many bakery shop owners when
Know
what you
can do
©Robyn Mackenzie - stock.adobe.com, Pacharawan/Shutterstock.com, ©John Unrein - Sosland Publishing Company
For best coverage, start by base icing
your cake layers.
x In a bowl, add the desired amount
of chocolate and Flavor Right Liquid
Icing.
x Place bowl in microwave until the
chocolate is completely melted. Do
this in 30-second increments to avoid
overheating the product, which can
cause a grainy texture.
x Remove from microwave and stir
until contents are completely smooth.
x Let product cool until it reaches
proper consistency. The ideal
temperature is 85-88 F.
x Pour ganache in center of the cake
and run a quick angled spatula over
the top to smooth.
x Allow the product to set until it is no
longer sticky to the touch.
bake - May 2018
Table of Contents for the Digital Edition of bake - May 2018
bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
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