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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 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 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 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 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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