ddpie Profile

DDPIE'S MENTOR PROFILE

Hi, I'm ddpie.

I'm a mentor in Fondant, Bread, Cake

I'm from

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My Fondant Corner

Why I want to be mentor in this category:
I've learned so much through trial and error and from gathering tips here and there. I'd love to help others be less intimidated and learn this rewarding art!


What inspires me in this category:
I love baking as much as my love for art, what better way to combine the two? I guess I have to admit I also love hearing people say, "Wow, that's a cake?" or, "how'd you do that?".


Experience:
Although I've been successful at covering square, round and tiered cakes with fondant, my favorite thing to do is sculpted cakes. I also enjoy making figurines, decorations, flowers etc from fondant, gumpaste and other yummy edibles!


Biggest Lesson Learned:
When the kitchen gets hot, your fondant is not cooperating, and your temper is flaring, it's time to walk away and cool down. Just remember....it's only cake!


Books, classes, teachers that have helped me:
Various Wilton cake decorating books/instruction sheets. Also, clay figure sculpting books are great for learning sculpting techniques.


Education, Awards, Pro Experience:
I've had no professional training, I don't do this for a living, I just do it for fun!

My Tips:

  • Always make more fondant than you think you'll need. You can always store the leftovers in the fridge or freezer.
  • Fondant too soft? add more powdered sugar or a bit of corn starch. Too dry and tearing? add a bit of water. Too sticky? add a bit more shortening.
  • If fondant has been chilled and too stiff to work with, gently warm up on a heating pad that has been covered with a towel.
  • Make a "dusting" puff for your rolling surface and fondant. Use a clean (unused) pair of pantyhose, tie at one end, fill with equal parts cornstarch and powdered sugar then tie both ends together.

My Bread Corner

Why I want to be mentor in this category:
I'd love to help others realize that baking yeast breads from scratch (and by hand vs a bread machine) isn't nearly as difficult as one might think.


What inspires me in this category:
There's just something theapeutic about kneading a fresh soft dough by hand...not to mention that heavenly aroma of baked bread wafting from the kitchen. Who could resist that?


Experience:
I come from a long line of bakers, including my grandpa, who was a baker by trade. I've watched, learned, and practiced the art since I was probably 8 years old. I still have lots to learn, but I do have tips to share!


Biggest Lesson Learned:
If you don't regularly "feed" your sourdough starter it will surely die! :(


Books, classes, teachers that have helped me:
A really good thorough primer for yeast breads can be found in your basic Betty Crocker cookbook.


Education, Awards, Pro Experience:
I've had no professional training. Unless of course you count standing on a stool beside grandpa!

My Tips:

  • For an italian chewy/crispy type crust, periodically spray walls of oven with a water bottle while baking loaves.
  • Invest in a good pizza stone. You can bake directly on it or, leave it in the bottom of the oven for heat regulation (unless of course you're lucky enough to own a brick oven! HA!)
  • Bake yeast breads in a hot oven, and always, on the middle rack.
  • For a soft crust, brush warm loaves with butter or shortening. For a crispy crust, brush loaves with 1 egg white and 1 TBSP water mixture before baking.

My Cake Corner

Why I want to be mentor in this category:
I've learned so much from other people online. I want to help others out if I can and give a little back ya know?


What inspires me in this category:
I love beautiful cakes. I especially love baking and decorating them for other people.


Experience:
I've always enjoyed baking and decorating cakes. Only recently in the past year or so have I found the time to really study the craft. Although I love and admire traditional cake work, I find myself particularly drawn to fondant covered sculpted cakes.


Biggest Lesson Learned:
Always follow a recipe (from a reliable source) to a tee the first time using it. After that, tweak away!


Books, classes, teachers that have helped me:
I have to say when it comes to cake, I've learned more online than I have in cookbooks.


Education, Awards, Pro Experience:
I've had no professional training, no major awards, no "work" experience. I'm just a creative type of gal that needs an outlet.

My Tips:

  • Line the bottoms of your pans with parchment paper.
  • For a higher cake, do not grease and flour the sides, the cake will
  • Always level and torte your layered cakes. In fact, bake your cake past the top of the pan and level it while it's still in the pan.

MY PHOTOS