Aprende Libre

Gum Paste Cymbidium Orchid

2012-02-17T19:49:00.001-05:00

Today we learn to make a Gum Paste Cymbidium Orchid step by step.

Gum Paste Bunny

2011-06-09T21:55:00.003-04:00

Today, María Laura shows us how to make a cute bunny in Gum paste. FOR BEGINNERS.

Honey Paste

2011-06-05T11:41:00.002-04:00

Today, María Laura shows us this new dough, made of honey. She says this dough it's ideal to make flowers, figures and clothing. Can be used also to cover cakes in wet climate areas. And there's no need to let it rest.

ATENCION!!! POR UN ERROR SE DICE 1 CUCHARADA DE AGUA, PERO DEBEN SER 4 CUCHARADAS DE AGUA.

PASTA DE MIEL

INGREDIENTES

1 cucharada de miel (TBSP)
1 cucharada (TBSP) de gelatina sin sabor
4 cucharadas (TBSP) de agua
1 cucharada (TBSP) de Crisco
1 cucharadita (tsp) de glicerina
saborizante unas gotas
Azúcar de confección (pulverizada, impalpable) la que absorba

PREPARACIÓN

Hidratar la gelatina en las 4 cucharadas de agua. Cuando esta firme llevar a microondas o a baño María, agregar el crisco (mantequilla vegetal) glicerina, miel. Cuando se derritió, dejar entibiar y agregar el saborizante.
Agregar este mezcla a el azúcar y mezclar. Formar la masa madre y guardar en frasco de vidrio si se desea.
Agregar el azúcar hasta llegar a la consistencia de masilla (que no se pegue en las manos). Colorear.

Fridge Magnet

2011-04-18T06:17:00.002-04:00

Today, Maria Laura shows us how to make a beautiful fridge magnet on cold porcelain to decorate your fridge.

Gum Paste

2011-03-27T14:35:00.004-04:00

Today, María Laura shows us a good recipe for Gum Paste.

RECETA

Ingredientes
1 cucharada (TBSP) de Tylose (CMC = Carboximetil Celulosa) Goma tragacanto o Goma Karaya.
1 cucharada (TBSP) de glucosa
3 cucharadas (TBSP) de agua
1 cucharadita (TSP) Manteca Crisco o Vegetalina
Azúcar pulverizada, impalpable, de confección (la que absorba)

NOTAS IMPORTANTES
- Dejar reposar la masa 24 horas.
- Se puede agregar saborizante y colorante.
- Dura 2 meses en refrigerador (heladera, nevera) envuelto en envase bien cerrado.

RECIPE

Ingredients
1 TBSP of Tylose (CMC = Carboxymethyl cellulose) Tragacanth gum or Karaya Gum.
1 TBSP of glucose
3 TBSP of water
1 TSP of Vegetable shortening
Confectioners Sugar (whatever the mix absorbs)

IMPORTANT NOTES
- Let the dough rest for 24 hours.
- You can add any flavor and coloring.
- Lasts 2 months in a refrigerator wrapped and tightly closed.

Rolled Fondant

2011-03-06T21:24:00.005-05:00

Today Maria Laura shows us a perfect recipe for Rolled Fondant!

FONDANT (PASTA LAMINADA O PASTA AMERICANA)

INGREDIENTES

1/4 taza de agua
1/4 taza de glucosa
1 cucharada (TBSP) Crisco o Vegetalina (manteca vegetal)
1/2 cucharadita (tsp) saborizante
1 cucharada (TBSP) gelatina sin sabor
2 libras (900 grs. APROXIMADAMENTE) de azúcar pulverizada (glass, impalpable, de confección)
NOTA: En climas secos, agregar una cucharada (TBSP) de Glicerina
PREPARACION (VER VIDEO)

ROLLED FONDANT

INGREDIENTS

1/4 cup of water
1/4 cup of glucose
1 Tbsp of Vegetable Shortening
1/2 tsp flavoring
1 Tbsp Unflavored Gelatin
2 lbs. of Confectioners Sugar
NOTE: In dry climates, add 1 Tbsp of Glycerin
PREPARATION (SEE VIDEO)

Cake Pops Master Class!

2011-02-27T17:59:00.002-05:00

Today Maria Laura shows us an easy way to make this delicious and beautiful treat!

INGREDIENTES

1 taza de avena
3 cucharadas (tbsp) de dulce de leche
2 cucharadas (tbsp) de cocoa amarga
1 cucharadita (tsp) de miel
1 cucharadita (tsp) de licor a gusto.

Se mezclan todos los ingredientes y se llevan a refrigerador por 1 hora.

INGREDIENTS

1 cup of oatmeal
3 TBSP dulce de leche
2 TBSP bitter cocoa
1 Tsp honey
1 Tsp of any sweet liquor

Mix all ingredients and keep refrigerated for one hour.

DE BIZCOCHO

INGREDIENTES

1 taza de bizcocho desmenuzado
2 cuharadas (tbsp) de frosting, buttercream, dulce de leche, queso crema o Nutella.

Mezclar todos los ingredientes y llevar a refrigerador por 1 hora.

CAKE

1 cup of cake crumbs
2 Tbsp of frosting, buttercream, dulce de leche, cream cheese or Nutella.

Mix all ingredients and keep refrigerated for 1 hour.

CON GALLETAS OREO O DE LECHE

1 taza de galletas molidas
1 cucharada (tbsp) de dulce de leche, Nutella, leche condensada, frosting o buttercream.
1 cucharada (tbsp) de café bien concentrado.

Mezclar los ingredientes y llevar a refrigerador 1 hora.

OREOS OR MILK COOKIES

1 Cup of cookie crumbs
1 Tbsp of dulce de leche, Nutella, condensed milk, frosting or buttercream.
1 Tbsp of very concentrated coffee.

Mix all ingredients and keep refrigerated for 1 hour.

Cutters used for Cold Porcelain

2011-02-16T19:39:00.001-05:00

Today, Paola shows us different cutters frequently used for Cold Porcelain.

Dyes for Cold Porcelain

2011-02-12T07:53:00.001-05:00

Paola shows us different kinds of paints used to dye the Cold Porcelain.

Cold Porcelain Tutorial

2011-02-03T20:27:00.001-05:00

Today Paola shows us her outstanding Cold Porcelain recipe. Don't forget to always have a teflon pan to cook the mix. Also, when the dough starts to get heavy, you will need a wooden spoon to handle it better.

Cookies Mini-Bouquet

2011-01-31T19:19:00.001-05:00

Let's make a Cookies Mini-Bouquet for Valentine's Day! It's easier than you think...

Colored Sugar

2011-01-30T14:11:00.001-05:00

Today we will learn how to make colored sugar to decorate cookies and cupcakes.

More Cookies! Lesson 2

2011-01-26T18:55:00.001-05:00

Now you can learn how to decorate a cookie.

Cookies! Lesson 1

2011-01-26T18:52:00.001-05:00

Today we will learn how to handle and cut the cookie dough.

Recipe for Royal Icing!

2011-01-12T15:39:00.001-05:00

Hello again and welcome to another step-by-step tutorial here at Aprende Libre!

To compliment our disposable cone tutorial we will be learning how to create Royal Icing. This is a multi-purpose icing that we will later be using to decorate cookies.

Disposable cones for icing!

2011-01-12T15:35:00.002-05:00

Welcome to our first lesson here on Aprende Libre!

Today we will be learning how to make disposable paper cones. These cones will serve many purposes, but will be primarily used for applying icing to cookies or cakes.

Welcome to Aprende Libre!

2011-01-12T15:17:00.002-05:00

Welcome to Aprende Libre!

This blog will be focused on providing our students with easy access to our step-by-step tutorials detailing the creation and design of various edible sugar-based works of art.

All are welcome. If you're just starting out, you'll find the most basic tutorials to help guide you on your way to expertise. Conversely, if you're already an advanced student, you won't be left out; there will be tutorials that will help you hone your skills as you continue to master your artistic pursuits.

Below you will find a short video with more details about the project. Additionally, you can browse the tabs on the nagivation bar above to learn a little bit more about us and our staff!