Supermarket Perimeter - May 2022 - 28

Bakery: Cakes
Nothing Beats
an Oliver Slicer...
Until Now!
Introducing
Oliver SelectPro™
Continuous-Feed
Piping tips and techniques
Rouxbe, a leading online culinary school, recently put on a cake baking
and decorating arts course that featured chefs Jacquy Pfeiffer, founder
of The French Pastry School, Scott Samuel, vice president of culinary at
Rouxbe, and chef Alissa Wallers, who discussed piping equipment and
shared common mistakes made when learning to pipe.
Pfeiffer reminds people that none of us were born great pipers. It
comes with practice. That is really the key to become better.
" It is kind of like playing the violin. It is going to become second
nature. Then it will stay with you forever. "
As for specific ideas, Wallers recommends using parchment cones
when you decorate with chocolate and buttercream.
" It is important to cut it, so the tip is flush with the bag, " she said. " One
of the No. 1 problems I see, people tend to overfill the bag. You definitely
don't want to fill it more than halfway up. "
Use the seam side to start to seal it nice and tightly. Keep in mind
that with larger companies, like Wilton, tip numbers are relatively equal.
Others are not the same. Plastic tips sometimes don't have the sharpest
edge, and they can also get warn out a little easier, Wallers added. " We
always use metal tips. "
Couplers are great tools. They go in the pastry bag before the tip, and
you can interchange any tip. " Couplers are probably one of my No. 1
pieces of equipment in cake decorating. It screws on. It is important the
plastic of the piping bag is over the threading. I only buy one brand of
coupler because they are not made the same. They can only be used on
plastic or reusable piping bags. "
Remember that if you are using a larger bag, don't fill it up more. Your
Oliver Select™
On-Demand
On-Demand
NEW!
Quick-Change Blade Cartridges
Allowing For Easy Slice-Width
Conversion and Replacement
of Worn Blades
hand is not strong enough to push out the right amount of buttercream,
as your hand starts shifting. If you are doing a lot of piping, it is
important not to overextend the muscles in your hand.
" We definitely recommend practice boards, " Wallers recommended.
" It is better when you are practicing is to go slow. The speed comes
after you have trained your hands. "
Becoming a piping
expert requires a great
amount of practice,
according to The
French Pastry School.
Scan For More Info!
Oliverquality.com * 800.253.3893
28 - MAY 2022
ROUXBE, JACOB LUND - STOCK.ADOBE.COM
http://www.Oliverquality.com

Supermarket Perimeter - May 2022

Table of Contents for the Digital Edition of Supermarket Perimeter - May 2022

Supermarket Perimeter - May 2022 - Intro
Supermarket Perimeter - May 2022 - STPa
Supermarket Perimeter - May 2022 - STPb
Supermarket Perimeter - May 2022 - 1
Supermarket Perimeter - May 2022 - 2
Supermarket Perimeter - May 2022 - 3
Supermarket Perimeter - May 2022 - 4
Supermarket Perimeter - May 2022 - 5
Supermarket Perimeter - May 2022 - 6
Supermarket Perimeter - May 2022 - 7
Supermarket Perimeter - May 2022 - 8
Supermarket Perimeter - May 2022 - 9
Supermarket Perimeter - May 2022 - 10
Supermarket Perimeter - May 2022 - 11
Supermarket Perimeter - May 2022 - 12
Supermarket Perimeter - May 2022 - 13
Supermarket Perimeter - May 2022 - 14
Supermarket Perimeter - May 2022 - 15
Supermarket Perimeter - May 2022 - 16
Supermarket Perimeter - May 2022 - 17
Supermarket Perimeter - May 2022 - 18
Supermarket Perimeter - May 2022 - 19
Supermarket Perimeter - May 2022 - 20
Supermarket Perimeter - May 2022 - 21
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