Baker's starch 1 kg

Baker's starch 1 kg

Baker's starch is obtained from potatoes and is much finer than corn starch. Therefore, corn starch is not used in confectionery. The most classic application is with fondant, marzipan, Massa Ticino, modeling chocolate or flower paste. These masses can be used to conjure up a wide variety of decorations for cakes, cupcakes or muffins.
Fondant in particular is a classic in the world of decorations. With a little fondant, baker's starch and flower paste, you too can become a decorating pro.
Your fondant is dyed in your desired color and ready for use? The starch prevents your fondant from sticking to the mold, the rolling pin, your hands or the embosser. Use only the baker's starch and no flour or other starch.
Also use the Flower paste You can take immediately to hand. Tear off a small piece of the flower paste and knead the paste into the fondant for 1 - 2 minutes. The ratio of flower paste to fondant should be ¾ fondant and ¼ flower paste. The flower paste ensures that the fondant hardens faster and does not deform after embossing. The more flower paste you use, the faster the figures will harden. Roll the silicone embosser in the baker's starch, so the embosser is also ready. While embossing, rolling out, or cutting out, you can dust the tools again with the baker's starch. In this way, you prevent the mass from sticking somewhere. If the baker's starch leaves an unsightly haze on the mass, you can dust the fondant with a brush. Always make sure that you only use as much of the starch as you need. You don't have to worry about the taste, because the starch is tasteless.
The starch should absolutely be stored dry, If the humidity is too high or is not airtight sealed, the powder can stick and can be mixed so only for sauces.

What you can do if the fondant does not release from the mold despite the baker's starch

For delicate, small details, press and emboss the masses a little more firmly into the mold so that the effect looks nice. Despite the baker's starch, you may not be able to get the fondant out of the mold. Place the embosser together with the paste in the freezer for 30 - 60 minutes. Cold has the effect that the paste is absorbed into the mold and thus gains space in the mold. This makes it easier to remove the fondant from the mold.

Baker's starch - a welcome kitchen helper

Baker's starch can be used in various areas of cooking. For example, the starch can be added to very thin sauces to make the sauce thicker and creamier. To do this, simply mix some starch with water and add it to the sauce. Let the sauce simmer, stirring constantly. If the sauce is now too thick, simply add some cream, water, or broth. Proofing baskets can also be dusted with the baker's starch, as the starch ensures a shiny bread crust.

Varied courses at miniSchoggi

You want to learn more about fondant figures and embossing? Then you should definitely read our Cupcake course visit. This course is all about decorating cupcakes with fondant and expert use of the silicone embosser. Also in our Cake decorating course you will learn a lot about different types of decorations and techniques. You can easily book the courses on our homepage. We are looking forward to your visit.