http://www.articletrader.com/ Articles at ArticleTrader en-us http://www.articletrader.com/food/cooking/how-dinner-time-can-bring-families-together.html http://www.articletrader.com/food/cooking/how-dinner-time-can-bring-families-together.html Mon, 09 Nov 2009 09:25:53 -0600
That's what the statistics show, and at least one chef can attest to it. According to a study released last week by The National Center on Addiction and Substance Abuse at Columbia University, the family dinner is linked to everything from better grades to teen use of alcohol. The study, called "The Importance of Family Dinners," said that teens who report typically receiving grades of C's or below in school are likelier to smoke, drink and use drugs compared to teens who typically receive all A's or A's and B's in school. Compared to teens who have five to seven family dinners per week, those who have fewer than three family dinners per week are one and a half times likelier to report getting mostly C's or lower grades in school.

Joe Fitzpatrick knows the value of family dinners, because it has become a tradition in his household every weekend. Fitzpatrick, author of the gourmet cookbook Strictly Sundays from Book Publisher's Network (www.strictlysundays.com), believes his Sunday dinners are what help keep his family close. It was part of how he was raised.

"Ever since I was a little boy I enjoyed helping my mother cook in the kitchen," he said. "She made it fun and I learned a lot. Of course that was in the 1960's when the only cook on television was Julia Child. There were no fancy spices or sauces used in our house and all the meals were pretty basic, but that didn't matter. I remember the time we spent together, and it helped shape my attitudes when I had children of my own."

Fitzpatrick's focus on mealtime evolved out of the experience most people are having today - working hard with a tight budget, and not having much time for family.

"I owned a business in the 1980's and spent little time at home," he said. "My wife and I would make it a point to go out to dinner every Saturday night to spend some time with each other. When the business went away so did the money. But I still liked good food. I subscribed to Bon Appetite magazine and started to make unique intimate dinners for the two of us on Saturday nights."

When the kids got wind of the Saturday night dinners, they felt like they were missing out on something good. They were right.

"Then our children got older, saw what we were having for our Saturday night gourmet dinner and asked why they didn't get special meals too," Fitzpatrick added. "So I started to explore and create both new and traditional dinners for them on Sunday nights. When the kids had jobs, I made a rule that Sunday was for faith & family, no exceptions. They almost never missed one of my Sunday dinners. And as they have grown and established their own lives, they still come home once a week to help in the kitchen and help me create these fabulous meals. It used to be about the food. Now, it's more about being together."

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Tony Panaccio is a staff writer for News & Experts.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/how-to-fuel-faster-cheaper-meals-using-european-style-spices-and-condiments.html http://www.articletrader.com/food/cooking/how-to-fuel-faster-cheaper-meals-using-european-style-spices-and-condiments.html Tue, 20 Oct 2009 10:07:55 -0500
According to a Consumer Reports poll, 71 percent of Americans said they purchased only what they absolutely needed since the economic crisis started last year. In addition, 61 percent said they went out to dinner less often, 53 percent put less on credit cards, 42 percent spent less on groceries, and 58 percent spent less on vacations.

Combine those results with another poll from The Express Employment Professionals Job Blog that shows nearly 56 percent of Americans are looking for a second job, and you get millions of Americans with very little money for groceries and less time to prepare meals with the groceries they buy.

However, one food industry expert claims that using European-style cooking spices, creams and pastes - instead of traditional American powders and flakes - can not only save money and time, but they taste better, too.

"The idea that people can make gourmet style meals when they are working two jobs and have less money for groceries may sound far-fetched, but it's true," said Bill Monsour, an executive advisor to Univer Foods USA (www.univerfoodsusa.com), a company that distributes European-style condiments and spices in the U.S. "The Europeans have known it for years, because they style many of their cooking products into pastes or creams, which last a lot longer than powders and extracts. A little bit of garlic cream, for instance, in a sauce or gravy goes a long way - much further than garlic salt, which also makes for a gritty texture. That's why the Europeans are known for their gourmet dishes, because their cooking products create richer flavor with a creamier, more pleasing texture."

A wide variety of flavors are possible with the combinations of the European products, Monsour added.

"A lot of people wouldn't expect to see paprika, garlic, and peppers in a paste form, but that's what the chefs use in Europe," he said. "They even infuse basic condiments like mayonnaise and ketchup with different flavors, making even traditional condiments more interesting."

Monsour, a former restaurateur whose establishments in Vail, Colorado competed with some of the top European eateries in town, is very familiar with the European style.

"Top gourmet chefs see these kinds of spices and condiments as staples," he said. "They wouldn't work in a kitchen without them. What many people don't know is that they are also economical, because you don't have to use a lot in order to really get the flavor to stand out. Because they are packaged in tubes, most of them don't need refrigeration, because they aren't exposed to air the same way powder spices are. Most of the products of this nature will last as long as 12 months without spending a minute in the fridge."

The other benefit of these products is that they can make cooking faster and easier when applied correctly.

"Most dinners from the recipes that we recommend on our Web site (www.judisuniverstore.com) can be ready to serve in fewer than 30 minutes," Monsour said. "It's also easier to follow recipes, because the creams and pastes are far easier to measure, and they don't make a mess like traditional powders or mixes."

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Rachel Friedman is a Staff Writer at News & Experts.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/anti-aging-products-a-general-synopsis.html http://www.articletrader.com/food/cooking/anti-aging-products-a-general-synopsis.html Mon, 19 Oct 2009 19:57:17 -0500
Resveratrol is recommended as anti-aging product as it sheds some pounds and assists in detoxification of cells. It is believed that Resveratrol exhibits significant effects and proves to be one of the recommended anti-aging products. The effects help to fight the age marks and wrinkles, lose pounds, control aging process, boost energy and even claim to fight ailments such as diabetes and cancer.

Dermacai is a cream that is applied twice daily. It gives a soothing effect and adds glow to the skin on application. It lightens the dark circles and ensures youth skin. The anti-aging products, however, should be used after the consultation of your doctor. Women face lots of problems as they grow older. Dark brown marks appear on various parts of the body, face, legs and hands. This forces women to look for appropriate anti-aging products to get relieved from such marks. Staying away from sun is the best protective method. Exposure to sun without any protection results in these spots and hence precaution should be taken before going out in the sun. However, one such anti-aging product recommended to decrease age spots is the skin whitening cream.

Extrapone nutgrass is considered to be a reliable skin whitening cream to do the right job. It is believed to have powerful ingredients that help in reducing aging spots. There are many such bleaching creams and chemical peels available, but these may be harmful to the skin and to your packet. Hence, the right anti-aging product to be considered is the natural day whitening cream that keeps your skin smooth and youthful. Aging skin wrinkles triggers looking for anti-aging products containing effective natural ingredients. Appropriate anti-aging products selection is mandatory as wrong choice containing synthetic ingredients may harm the skin.

Natural anti-aging products are highly recommended as human skin can easily accept extracts from fruits or plants. Using synthetic ingredients such as mineral oils and fragrances can result in clogged pores and accelerate aging process. Avoiding aging wrinkles is possible by using jojoba, as it is a significant ingredient in helping to restore and rejuvenate the facial skin. This is a natural ingredient ideal for smooth skin and glowing hair. Similarly, Phytessence Wakame is a sea weed found in the Japanese sea. This is nutritious and tasty having the power to chock off aging skin making it one of the natural anti-aging products.

Also, Cynergy TK prevents aging skin and is a fine natural anti-aging product that restores the former glory of the skin. It is the novel breakthrough in the skin care industry. It contains keratin that regenerates lost collagen and ascertains smooth and youthful skin.

Choosing the right anti-aging products should be done meticulously. Falling for any skincare product should be strictly avoided and it is ideal to spare no effort in researching and trying to find the best anti-aging product. A special recommendation or a general synopsis outlines that using anti-aging products containing natural ingredients may offer amazing result after a while. The process may be slow and hence may have to be applied for several weeks, however for those looking for best results, it should be worth the effort.

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You can have access to articles about health in portuguese language from page Health

Roberto Sedycias works as IT consultant for Polomercantil

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/cookbook-author-annette-leeds.html http://www.articletrader.com/food/cooking/cookbook-author-annette-leeds.html Thu, 15 Oct 2009 11:40:26 -0500
Annette Leeds published Hey! You Got Balls in the summer of 2009. She is an epicurean chef of creative proportions.

Q: How old were you when you knew you wanted to cook?

Around 10 years old. I used to watch my mom cook. She did it with such confidence. There was a time when I thought, "what is she doing?" But at the end we had a new innovative meal for dinner.

Q: What person would you watch growing up that influenced you?

My sister Kathie. She was so 'together'. She demanded the room always, and she is always so funny. Never did you know what was coming next from her. I love that in her.

Q: What does your family think about your cooking?

They always look forward to meals that I prepare... it is always somewhat of a surprise!

Q: What was your first major success as a cook?

Cooking for celebrities at my home.

Q: Where did you grow up?

Southern California.

Q: What is your favorite dish that made you famous?

I love Italian food. I could really live on it. Whether it is at night I make it, or cold in the morning. My home-made sauce, I must say is to die for. My son searches the house when he comes home knowing I have made it.

Q: Tell us about why you wanted to cook as an entertainment chef?

Actually that was not the goal...but I found that people are extremely intimidated at the thought of cooking-- so standing and showing them how to cook grew into the entertainment aspect.

Q: What are your favorite type of dishes to cook?

I don't think I really have a favorite dish, so much as what kind of food I am in the mood for. But, probably eggplant parmesan.

Q: What was your cooking secret that set you apart from anyone else?

Developing dishes with the ingredient that my guests as individuals preferred the most !

Q: What difficulties did you have in your life that you have overcome?

I think rejection is always the hardest thing to deal with, especially when you are being creative. I wrote a psychological drama about five years ago, and I thought the publishers would be knocking down my door. Didn't happen. But, that book had special meaning to me and still does. So if you can build your strength as you grow that is the best. I feel I can look at a situation and always learn or take something valuable from it.

Q: What daily practices do you?

Constantly combine recipes in my head. Especially when I am driving. I think of all sorts of good stuff that I want to make.

Q: Why did you make the leap from business entrepreneur to chef?

It just happened through the process of home entertaining....It was never the goal. But I think when you love something enough, it just comes out of you with ease.

Q: What was one of the first things you discovered as an chef that was different than your prior endeavors that you love?

You are the creator of whatever you are making, and there is no hard and fast rule on what goes in any recipe. I am always in control of what I develop and make...Sometimes they don't turn out and you just have to laugh. Most of all people love food, and no matter what mood someone is in you can always cheer them up with their favorite dish.

Q: Why did you decide to make these cookbooks?

I found that since most people are extremely intimidated at the thought of cooking, creating "theme foods" would draw their interest and show them that cooking can be fun.

Q: Was it easy for you, to come up with these fabulous recipes?

No,... it took quite sometime to make them healthy and to make sure all the ingredients were easy accessible for first time cooks.

Q: What is your long term future plans with cooking?

Keep developing interesting dishes with different tastes and appearances.

Q: What was it like working with your husband in the kitchen?

Easy.. we have common views on most things, and so with cooking we play off one another, we feed off ideas from each other.

Q: What type of show would you like?

I think an entertainment cooking show. Interactive with guests, and showing your viewers that anyone can be a part of their kitchen. Plus having a few laughs to me is everything, so cooking and sharing the kitchen is so much fun.

Q: What are you currently doing now?

Getting ready for the release of my first book and developing recipes for my 3rd.

Q: What is your goal for this upcoming year?

My goal is to share my cooking ideas with the world. I am not sure right now how I will become the next face of cooking, but I am confident it is in the near future.

Q: How do you have fun and relax?

I love the beach, it is so powerful, yet beautiful at the same time. Yoga is my new thing, too. My niece took me to Kundalini yoga. What an experience. I laughed at first, but, when the session was over, I felt so amazing.

Q: Tell us about your hobbies?

Working at the church feeding the homeless and helping my mother in her church kitchen at weekly events. I also love to write. I have written a few television sitcoms and they are funny. When I go back and read them I enjoy each word.

Q: Do you have any special thanks to give anyone in your life?

My parents and my family. My kids think I can do no wrong. They are always wondering what might be coming next from me. That makes me thankful. The smile on their faces when they are surprised or in awe is the best feeling ever.

Q: What message would you give people who think they can't cook?

Try it.....you'll love it.

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Bobbi Miller-Moro is an award winning artist, filmmaker, author.
Indie Marketing Genius

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/top-ten-reason-to-have-professional-cookware.html http://www.articletrader.com/food/cooking/top-ten-reason-to-have-professional-cookware.html Sun, 11 Oct 2009 17:46:06 -0500
1. If your the person that cooks "just because", you'll want to make sure that cooking is as easy and simplified as it can be. Perhaps you still want your family to enjoy healthy nutritious meals rather than expensive takeout, processed foods, or ready made meals.

2. If your the one that likes to cook for fun and want to be able to show off your skills, perhaps cooking for friends or family, you will be using the right kind of cookware and be able to cook your favorite dishes with confidence and pride knowing you"ll have the best quality performance with best products.

3. When you're learning to cook you might think that inexpensive sets of pots and pans would be best. Wrong, poor quality pots and pans will hamper your performance and progress in the kitchen, so professional cookware will be well worth the investment for years and years to come.

4. If you've been using your old cookware for a while, they might be showing their age. It would make perfect sense to replace any old or dangerous pots and pans with professional cookware so that you will know that quality, durability and safety are always there.

5. By using professional cookware you can save both time and money. This is because quality cookware is more efficient, quicker and offers you a longer life span to cook on. This means that you will use less energy.

6. Although it might be slightly more expensive for you initially, it will outlast any of your lesser quality cookware hands down!

7. New kitchenware technology has come along way, so that means cookware is better than ever before. With better materials, environmentally friendly, and more energy efficient, investing in professional cookware will make your food taste better, and save you valuable time and money.

8. The reason professional cookware is designed to be used in a professional environment is it's easier to clean, and maintain. Professional cooking tools are subjected to a tough life in a kitchen, and the inexpensive products won't last, period.

9. You will be more likely to cook, if you have the right tools to do the job. Perhaps you've always wanted to cook that special meal, or want to be more adventurous in the kitchen but haven't had the confidence in your existing cookware. Why not try some professional equipment, and see how much of a difference it will make!

10. Lastly for buying professional cookware is because, its the right thing to do to invest in your family and active social life. Why say no!

Now that you know how much of a difference professional cookware will be, isn't it time you replaced your old pot and pans with some more efficient, effective, top quality new professional cookware? I believe it is, you will too.

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If you're looking for the full range of high quality Professional equipment for your kitchen including Bakeware, Cookware, Chicago Cutlery and food storage along with other fun stuff. Go to Oneniceslice. today, and buy online. Here you have confidence with your purchase with top quality, reviews, recipes and more.

Written by Michele Connors: freelance writer
oneniceslice


Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/knowledge-you-need-on-espresso-machines.html http://www.articletrader.com/food/cooking/knowledge-you-need-on-espresso-machines.html Sat, 19 Sep 2009 01:43:37 -0500
In Italy and other parts of Europe and US America, household espresso machines bring allure to the coffee addicts' right at the comfort of their homes. In fact, Gaggia machines are among the world's most espresso coffee makers.

Espresso Machines made by Gaggia are organized to compose the highest quality of brew, and for this reason one Gaggia espresso maker can cost out up to $200. The coffee machines used in many commercial coffee shops were innovated by Gaggia Machines from natural espresso coffee machine to cappuccino machines.

To enjoy a competent coffee from Gaggia espresso maker is manageable. The things needed are Gaggia coffee machine with its measuring spoon, coffee grounds and coffee cup. The first action is to twist on the coffee maker to pre-heat it for 6 minutes. Add a spoonful of coffee grounds into the coffee filter using the measuring spoon fitted by Gaggia Espresso Machines to make a cup of coffee. Re-insert the coffee filter into its holder before pressing the start button.

The next thing to do is to put the cup or carafe under the coffee machine's spout. To make the best brew of coffee that is so famous of gaggia espresso maker, tamp the coffee with 30 pounds of compulsion. Coffee experts revealed that to have the definite espresso, factors such as water, quality of coffee as well as heat and temperature manage a role.

Espresso machines are a condenser that turn out quality coffee according to the ability of the user, although it can be said that the vital functions of espresso machines are the same. First, the coffee maker uses the water and heats it up until it reaches the suitable level, after which, the machine make possible the hot water to pass through the ground coffee to bring up the espresso.

The remaining hot water is given aggravation and heat to turn out hot steam that make the frothy effect of milk in cappuccino and latte beverages. The famous business espresso machines that Gaggia invented for coffee bars anywhere are fully-automatic coffee machines—whether cappuccino machines or gaggia espresso maker.

This is because it reveal reposefulness in a span of minutes without sacrificing the quality of their coffee. In coffee bars that are famous and busy, this type of coffee machine is recommended and used.

To give a feature on how the automatic espresso machine works especially, this article gives the simple info on a cup of coffee is made before it is delivered to its customer. The first direction is to have the coffee grounded. A skilled barista can do the effort. Next is to insert the portafilter before pushing the button and wait. The coffee machines have their own settings to do the work for decaffeinated and regular coffee, which are both elaborated in seconds.



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Now is the time to go get a good coffee espresso machine. Checkout the different coffees you start your morning with. You can find a variety of different coffee machines that can make you ideal coffee. Visit our site at Brewing accessories and learn how to make some good tasting coffee. At http://www.koffeeklatsch.com get a list of different coffee machines that will make your day.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/my-mothers-recipes.html http://www.articletrader.com/food/cooking/my-mothers-recipes.html Mon, 14 Sep 2009 15:45:42 -0500
The other practical and healthy thing we are doing is buying fresh foods and preparing them at home in the kitchen or outside on the barbecue. Many of us want to eat in more healthy fashion and aren't visiting that greasy fast food restaurant around the corner as much as in the past. We want to have the best cookware, cutlery and silverware that we can within our budget to make this even easier and more enjoyable. Our store has fabulous premium cookware, cutlery and silverware (flatware) as well as barbecue tool sets. I want to share a couple old recipes of my Mother's who was a wonderful cook and spoiled us horribly with her wonderful cuisine. You can adapt many recipes to the Waterless grease control cookware and cut back on the amount of fats added to the meal.

VEAL SCALOPPINI:
Take 1 and a half pounds of veal thinly sliced. You can buy scaloppini cuts at the grocery store but my family has always bought veal shoulder roasts and sliced the amount we felt was needed for the numbers we were serving. Trim the fat, skin and gristle from the veal.

Ingredients:
2 Tablespoons butter for sautéing the mushrooms and onions
2 Tablespoons of oil (Olive oil is what I like)
A little Garlic powder but personally I have changed this to pressing a clove of garlic
1 sliced and cut medium onion
Mushrooms sliced (amount varies with your taste)
1 cup chicken broth
½ cup dry white wine (can drink the rest…)
¼ cup tomato juice

Drench the veal pieces in flour that has salt and pepper to taste added to it. Pre-heat skillet to 350 or medium heat if not electric. Sauté onions and then mushrooms in the 2 tablespoons of butter, remove from skillet. You can add the 2 tablespoons of olive oil (could use olive oil for the sautéing if you wish as well) then add the flour drenched veal to skillet and brown on both sides. Add back the sautéed onions and mushrooms along with the chicken broth, wine (can always use a little more wine according to taste), and tomato juice. Reduce heat to simmer, cover and cook for 30 minutes. You can add more chicken broth as needed so that you have nice gravy. Towards the end you can mix in a little more flour to thicken the gravy.

You can serve this with rice or small potatoes, or of course with pasta with butter only or white sauce. A good green salad with vinaigrette and fresh French or Italian bread would round out this meal to perfection. I would serve it with a nice Pinot Noir or dry Chardonnay, Pinot Griggio, Sauvignon Blanc or …you get the idea.

The recipe was used by my Mother over the years. My sister had a copy but has altered it a little. I have mentioned some healthy alterations that my wife and I lean towards. The less oil used the better but olive oil goes nicely with Mediterranean dishes and is healthier than most other oils. Any oil is 120 calories per Tablespoon and there are no exceptions to this. However olive oil actually breaks down unsaturated fatty acids and helps to lower cholesterol rather than add to the problems. Silvia and I tend to use natural fresh ingredients where possible (for example garlic cloves over garlic powder or garlic salt). They bring more flavors out.

This is a loose recipe with lots of opportunities to individualize. Have fun. Always use good quality cookware where possible.

Jay Mawhinney

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Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/cheese-cake-with-ice-cream.html http://www.articletrader.com/food/cooking/cheese-cake-with-ice-cream.html Mon, 17 Aug 2009 01:58:20 -0500 6 oz of cream cheese
1/3 cup sour cream
1 1/4 cups of heavy cream
1/4 cup milk
1/3 cup lime juice (lemon is okay too- I just happened to have limes here.)
The zest of 2 limes. (lemons are okay too... see above.)
1/4 tsp. vanilla extract

About 6 graham crackers (I like honey grahams. You use what you like.) 3 tbs of melted butter. Put these two things in a processor. If you have graham cracker crumbs already just use about 1/2-3/4 cup of those. I just can't seem to find ready made crumbs near me for blood or money.

The point is, mix the crumbs and the melted butter so the crumbs kind of cling together. This is important, because if you don't add the butter, the crumbs kinda just become "dirt." The butter holds them together and will create a swirl if you do it right, and all the planets align. Divide the cut cherries in half. Use half in the ice cream base. Put 1/2 of the cherries, and all the other ingredients in a blender. Turn the blender on. Create ice cream base. Put base into ice cream machine. Make food, according to manufacturer's instructions. Right near the end of the process, add the other half of the cherries.

At the very end, when you only have a couple of turns of the blades left, pour the crumbs in a steady stream into the ice cream maker. Do not overmix the crumbs. You want a ribbon, not the crumbs to mix all over the place. Gently transfer the ice cream to whatever you intend to freeze it solid in. Again, don't stir it too much or you'll blow the texture. For more Details http://www.indomunch.com



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Representing Cheese Cake with Ice Cream in the website http://www.indomunch.com

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/chicken-manchurian-cooking-methods.html http://www.articletrader.com/food/cooking/chicken-manchurian-cooking-methods.html Mon, 27 Jul 2009 00:15:11 -0500
Ingredients:

1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
1/2 cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish

Method:
Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag. In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated chicken and coat well. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.

There should be a light coating of oil left in the pan, remove any excess if needed. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning. Add the crispy chicken pieces; they will soften slightly as they absorb the sauce. If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro. For more Details http://www.indomunch.com



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Representing Chicken Manchurian Cooking Methods in the website http://www.indomunch.com



Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/cooking/cake-decorating-tips.html http://www.articletrader.com/food/cooking/cake-decorating-tips.html Tue, 21 Jul 2009 00:49:32 -0500 If you are facing the prospect of decorating a cake for a friend or loved one, you may have found yourself looking for cake decorating tips. Through this article, you will be provided with some basic information about cake decorating tips.

Of course, there are a number of resources available to you through which you can find helpful and handy cake decorating tips. For example, in the brick and mortar world, there have been published some splendid books that can provide you with a wide number of different cake decorating tips. Additionally, in the real world there are some DVDs and videos that provide you cake decorating tips and step by step directions and instructions about how you can make these cake decorating tips into sweet realities.

And, finally, as with so many things in the 21st century, the Internet and World Wide Web is a good resource for people who are looking for cake decorating tips. By spending some time surfing around, you will be able to find different websites that offer to you different cake decorating tips.

There are many creative ways to decorate a cake, even if you can't decorate with icing to save your life. All it takes is a little creativity and you can create a masterpiece that will have everyone talking. Does your recipient like games? Use game pieces to decorate the cake such as dominos, chess pieces, checkers, trivial pursuit pieces and monopoly pieces. These are sure to bring joy to the board game enthusiast.

If you have a poker fan in your life, try using a deck of cards to decorate the cake. Use playing cards to edge the sides of the cake and create a "winning hand," fan it out and glue it together so it stays. Then stick it in the middle of the cake so that it is standing up.

Other easy decorating ideas include flowers, fresh or silk, bows and ribbons, colorful hard candies, photos, and trinkets. Actually, the possibilities are endless. Just about anything that a person enjoys doing can be duplicated or portrayed in a cake decoration. It does not have to be complicated or elaborate, it just has to come from the heart and be lots of fun. So, make your next cake personal.




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Source: http://www.articletrader.com ]]>