Aerogaz double boiler how to use

Who can resist bite-sized desserts? I mean honestly They're so incredibly tasty and handy, and fun!

They're a really versatile little dessert that can be made with your favorite cake recipe, the filling of your choice (jam or frosting are common though), and a frosting (often, but not always).

How To Make Valentine's Day Cookies?

1)Bake the cake.

Bake your favorite cake recipe in a large half-sheet form. Once it's completely cooled, cut the cake into horizontal slices so that you have two large, thin layers of cake. The easiest way to do this is with a cake slicer, although you could also do it with a serrated knife. Since my cake slicer is only 9 inches wide, I had to cut my cake in half lengthwise first.

Remove the top layer to the side. Pro tip: Slide a flexible plastic cutting board between the two layers so you can easily remove the thin, top layer of the cake.

2) Spread the bottom layer with filling.

I used raspberry jam for these petit fours for Valentine's Day, but apricot jam would be delicious too. Or you could use a buttercream frosting, lemon curd, or even a spread like cookie butter or Nutella. I've tried making petit fours with frozen jam and find them a little too wet, so I recommend buying traditional jam from the store for these cakes.

Carefully bake the top layer and then freeze for 15 minutes. This will help you cut out the shapes better.

3. Cut out shapes.

The easiest and most basic way to make petit fours is to cut whole cakes into bite-sized squares. But if you don't mind having some leftover cake to nibble on, it's so much fun using small simple cookie cutters for a fun presentation instead!

My little heart-shaped cookie cutter was perfect for those petit fours for Valentine's Day. If you have a lip shaped cookie cutter these would be fun too!

Put the miniature cakes back in the freezer while you prepare the icing.

4. Glaze the cakes.

I prefer to cover the petit fours with a pourable fondant coating, which is made from a combination of powdered sugar, water, corn syrup and vanilla in a glass bowl over a double boiler. Once everything is beaten up and warm, add chopped white chocolate for a tasty taste and better texture.

You can use the glaze in its natural white, usually opaque form or color it with gel-like food coloring.

I made a large amount of icing and made some of my cakes white, then added pink gel food coloring to the remaining icing to make another 1/3 of my cakes before adding a little red to the pink icing and the rest of the cakes covered with red glaze.

The trick to glazing the cakes is to put them over a wire rack and let the icing pour onto a clean baking sheet or bowl underneath. In this way, the excess glaze that drips off can be put back into the bowl and warmed up again over the double boiler so that all the cakes are covered.

* If you want to decorate Valentine's Day biscuits with sprinkles, you should only glaze 1-2 cakes at a time and sprinkle them just before the glaze has set. Pouring warm icing over chilled cakes can build up the icing very quickly so you can't decorate multiple cakes at once and then add sprinkles later because they won't stick.

* Don't choose an intricate design for your shape as it can be difficult to glaze the sides if there are too many narrow cracks. Hearts, circles, stars, and squares are all good shapes for petit fours.
* The cake can be made well in advance and frozen without icing. You can pour the icing right over the frozen cakes, then transport them and serve an hour or two later.
* Glazed cakes can be stored at room temperature or in the refrigerator for up to 5 days.

* Have everything prepped beforehand before you start pouring the icing over the pies. I would have liked to put a couple of baking sheets and wire racks on top of the set. Then I glaze a few cakes at a time, add sprinkles, and transfer them to a clean rack to complete the build by sliding a sharp knife under each cake and balancing them on the blade to transfer them. I had a victim or two along the way when a cake fell off my knife before I could transfer it to the clean rack, but that was a yummy treat for me!

2 cups Imperial Sugar Extra fine granular sugar
1 cup unsalted butter, softened
4 eggs
2 teaspoons of vanilla
3 1/4 cups cake flour
2 teaspoons of baking powder
1 teaspoon of salt
3/4 cup whole milk
1/3 cup sour cream
1 1/2 cups of raspberry jam
6 cups of imperial confectioners powdered sugar
1/2 cup of water
3 tablespoons light corn syrup
1 teaspoon vanilla extract
6 ounces white chocolate, chopped

1) Preheat oven to 350 ° F. Line a 12X17-inch half-arch pan with parchment paper. Spray with baking spray. Put aside.
2) Put the sugar and butter in a bowl of an electric mixer. Whip on medium to high speed until light.
3) Add eggs one at a time, beat well after each addition, scrape bowl as needed. Add vanilla.
4) Add cake flour, baking powder and salt and stir.
5) add milk and sour cream and stir well; Scrape the bowl on the side to make sure the ingredients are mixed evenly.
6) Pour the cookie dough into the prepared mold, distribute it evenly with an offset spatula. Bake for 24-28 minutes, or until a toothpick comes out clean. Let the dough cool in the pan for 5 minutes, then carefully turn it out onto a wire rack to cool completely. Remove the parchment paper.
7) Carefully cut the cake in half lengthways, creating two layers. The easiest way to do this is with a cake cutter or large serrated knife. Remove the top half of the cake. Brush the bottom layer with jam; replace top layer of cake. Freeze for 15 minutes.
8) Cut out hearts with a heart-shaped cookie cutter. Return to the freezer and keep refrigerated while the icing is made.
9) For the glaze, combine powdered sugar, water, corn syrup and vanilla in a glass bowl. Heat over a double boiler until smooth and warm. Stir in white chocolate until melted. Take it off the stove.
10) Place heart-shaped cakes on a cooling rack over a rimmed pan or bowl. Pour icing over the cake, coat the top and sides. If using sprinkles, sprinkle immediately before applying the glaze. Allow to stand at room temperature in an airtight container until the glaze has set before storing.


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