Colette's Birthday Cakes by Colette Peters

By Colette Peters

Collette Peters applies her cake-decorating abilities to the paintings of the birthday cake.
Here are truffles for each month of the 12 months, and for each kind of celebration, with directions of each element of the ornament approach.

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Colette's Birthday Cakes

Collette Peters applies her cake-decorating talents to the paintings of the birthday cake. listed here are truffles for each month of the 12 months, and for each type of birthday party, with directions of each point of the ornament approach.

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Lactose is normally encountered as a component of any skim milk that is used in sugar confectionery but small quantities of crystalline lactose are also sometimes used in confectionery-making. If a product is made using too much lactose then a metallic taste appears, although the amount of lactose that can be consumed without this happening varies between individuals. As one of the effects of the Common Agricultural Policy has been to increase the price of all milk products there has been some substitution of skim milk powder by products derived from whey.

In sugar confectionery the emulsions usually encountered are oil in water, or perhaps more accurately oil in sugar syrup. One of the most important properties of an emulsion is its stability. Emulsions normally break by one of three different processes: creaming (or sedimentation), flocculation or droplet coalescence. Creaming and sedimentation have their origin in density differences between the two phases, and emulsions often break by a mixture of the three main processes. The time it takes for an emulsion to break can vary from seconds to years.

However, new technology has been applied to allow more whey to be used. Research has been carried out into converting the lactose to a mixture of dextrose and galactose. These two monosaccharides are both reducing sugars with the additional bonus that the mixture is much more soluble than lactose. 8 for a comparison of the compositions of butter and vegetable fats). Because vegetable fats can be blended, hydrogenated and interesterified it is possible to produce a vegetable fat with almost any desired range of properties.

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