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Ro Zinniger: Posted on Wednesday, May 02, 2012 3:07 PM
I have just stocked the new Fat Daddio's bead molds in my store - Ro Z's Sweet Art Studio, and have used the rose mold. Wow! Now I have bought expensive bead molds in the past, and have had a heck of a time getting the fondant out the mold. The Fat Daddios bead molds (braids, beads, roses, triangles) are easy to use and over half the price of online bead molds. You really do not need to use any corn starch in the mold unless your fondant / gumpaste is sticky. I used fondant in the picture below with no corn starch in the mold. |
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Ro Zinniger: Posted on Saturday, February 11, 2012 6:02 PM
High Ratio Shortening vs. Crisco Shortening:
High ratio shortening is "purer", as it has no added water or salt, and has micro-emulsifiers that allow you product to hold more sugar and liquid compared to Crisco shortening or shortening that you find at the grocery store. High ratio can only be found in cake supply stores or specialty stores at this time. High ratio shortening used in an icing recipe (instead of Crisco or butter or along with butter) allows you to create a fluffy, stabilized icing that is not greasy and holds up better than butter than Crisco. |
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Ro Zinniger: Posted on Monday, September 26, 2011 3:00 PM
Gourmet Cupcakes - a Specialty Cupcake that is not just a basic cake! I am in the process of creating a cookbook that will have all of my recipes that I have created over the years. Here is a basic Gourmet cupcake recipe that you can use.
Gourmet Cupcake Base: 3/4 C unsalted butter, softened - room temperature 3/4 C sugar 3 large eggs, beaten and at room temperature 1 1/2 C Cake Flour (is more tender than all-purpose) 1 1/2 t baking powder 1/8 t salt 1 T heavy whipping cream 1 t LorAnn Flavor
Preheat your oven to 350 degrees F. |
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Ro Zinniger: Posted on Wednesday, June 29, 2011 10:12 PM
Cake Pops - Hmmm, the greatest latest trend? I cannot be in agreement because honestly it is such a time consuming endeavor, that I prefer spending the time baking scratch and decorating an awesome cake. But, noooooo. All my peeps are asking for the pop. Pops, cupcakes, cake balls, really?! What happened to a good old fashioned cake? With yummy ganache or with homemade ice cream!? So, I have been teaching lots of cupcake deco classes and lots of cake pop demo workshops, and I have to say, they are both so time consuming that it kind of takes away from the whole decorating process. |
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Ro Zinniger: Posted on Tuesday, June 21, 2011 9:01 AM
This blog is dedicated to my customer, Tiphanie! Tiphanie came in to purchase items to make silver icing. I had not known that you can be successful at making silver icing. She showed me the recipe and pictures that a decorator posted that showed the silver piping - without painting or airbrushing! So, I sold her the silver luster dust she needed, and she went home and tried it. It worked! Here is where she got the recipe and the recipe is attached. Thank you Tiphanie and Cake Central! |
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Ro Zinniger: Posted on Saturday, June 18, 2011 7:41 AM
Gumpaste - to make gumpaste or not? For me, I prefer Satin Ice Gumpaste over any other brand on the market because it is always consistent and never sticky. I know what to expect every time I open a tub, which for me is important, because I teach with it on a weekly basis. My beginner students, especially, are successful in any modeling or flower they attempt, and stay motivated to continue to use gumpaste. Years back, I used to make my own gumpaste, and it came out okay however it was the time I had to take to make the gumpaste. |
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Ro Zinniger: Posted on Wednesday, June 15, 2011 8:52 AM
I wrote the Tips and Techniques section for Fondarific fondant last year, which is posted on their website and follows below. I graciously wrote this page for them because I felt that it was important for decorators to know the challenges that they would face with this particular product, and that they would be successful with a little input on how the fondant reacts in different climates. Because I work with, and Ro Z's Sweet Art Studio carries, a variety of fondants, I felt that it would be beneficial for decorators to know the differences and how to work with all fondants. |
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Ro Zinniger: Posted on Wednesday, June 08, 2011 10:27 PM
Cake bulge? Hmm, it means you have overfilled your cake. If you like the taste of filling, I would recommend torting your cake a couple of times, then create a dam of icing to hold the filling in. Do not go over that dam because then you will have filling leakage. Then once you have all your layers on, make sure your rounds are even and level. If you have any cake over hanging or uneven, you will want to trim the cake so it is all even. Once your cake is level and even all the way around, you will want to crumb coat the cake. |
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Ro Zinniger: Posted on Wednesday, June 08, 2011 10:13 PM
Wow, what a challenge the building of the cake was. All the baking was done by Jen. She solely bakes from cake mixes. Now there is nothing wrong with cake mix; however, when it comes to carving, building and creating a tall cake, you need a solid foundation. When planning the cake, I suggested and advised that she bake scratch pound cake to have a sturdy foundation. However, she had never baked from scratch and does not bake from scratch. I then suggested that she needed to create a box mix into a pound mix (more eggs) to provide the needed structure. |
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Ro Zinniger: Posted on Wednesday, June 08, 2011 9:49 PM
Edible images are now the latest and greatest trend in cake decorating. What is an edible image? It is an icing sheet that has been run through a copier that is equipped with edible ink, and when a picture is scanned, the image will be a nearly identical image of the original. It will never be a perfect scan, as the icing sheet tends to soak up a little bit of the edible ink, but it is pretty darn close.
What you need to bring us at Ro Z's, is a clear copy of the image you would like copied. |
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Ro Zinniger: Posted on Saturday, May 28, 2011 1:52 PM
A customer came in the other day and was wondering why her Americolo violet color faded the day after she kneaded it into her Fondx fondant. I was wondering the same thing, so I dialed up Fay Molina, Owner of Americolor and asked her. She said that due to the high PH in the icing, the color faded much more quickly than usual. The solution is to add a pinch of baking soda to your icing and it will bring the color back! Well done! It does work, and I am so excited to pass along this information! Have a cake issue? Send me a message! Happy Caking! |
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Ro Zinniger: Posted on Tuesday, May 24, 2011 10:17 AM
 Finally, the TLC Fabulous Cakes show airs, and the cake is revealed! Thank you's are in order for sure! There are so many behind the scenes and support from others that made that cake happen. It certainly was not the work of one person. It was a huge collaberative effort, and during taping, there were issues that we had to work through as a team. Of course, with 3 days of filming, you only saw a scattered 15 minutes. Yes, the TLC episode highlighted Jen Drury, local decorator and owner of No More Boring Cakes. |
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Ro Zinniger: Posted on Sunday, May 22, 2011 9:04 AM
I am happy to share some of my recipes with you. Please remember that you need to use fresh, quality ingredients and follow the recipe as it states to have a quality outcome. All too often, a step is missed or an ingredient is not measured correctly and the outcome is not favorable. (Baking and cooking are entirely different, as baking requires a precision of measurements and correct baking temperature.) I do hope you enjoy the following recipes! VANILLA BEAN POUND CAKE RECIPE INGREDIENTS · 1 1/2 cups cake flour |
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Ro Zinniger: Posted on Thursday, May 12, 2011 9:00 AM
Welcome to Sugar Blogged. I am hoping to keep this blog as up to date as possible. For now, this will provide you with a little insight into what Ro and her crew face on a day to day basis. First, and foremost, our customers - over 50% of the time, turn out to be our friends! We have such wonderful customers come through our shop, whether it is a one time visit or visits weekly, we absolutely love our customers. Ro Z's Sweet Art Studio is Ro (Rosanne) Zinniger, Owner and her crew, intern of one year Leah Bose, intern Jaimee Siron, and yes, Ro's daughter Katie. |
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