The Differences in the 402 Ruffle Border Pastry Tip

With the discontinuing of the 402 pastry tip from Bakery Crafts and Parrish's Magic Line (who I both purchased them from wholesale in the past), I've been inundated with questions on where to find this tip, or how to replace this tip, or if there is even an alternative out there for this tip.

Wilton does make a 402, but it is a little different from the 402 I used to sell to my customers. It is less blunt at the top and more pointed, and the opening doesn't quite have the deep arc that the other 402 had. So, I'm not sure I can recommend this one as a replacement since there are such differences here. Which is why I have not included the Wilton 402 in my Ruffle Border set - the new Ruffle Border set only contains the 401 and the 403 combined as a set.

Below is a comparison for you to check out. Hope this helps out if you are thinking about the Wilton, and want to know how it compares to the old 402. It's a good tip for ruffled borders, just not the same.

+Renee Shelton
Twitter: @121degreesC

Making Realistic Cake Sequins with Gelatin Sheets

There are a million variations on making cake sequins, namely from cutting out and painting scraps of fondant or gum paste, or painting commercially made sprinkle sequins. But these all look the same, namely like metallic colored sugar paste circles. I sew, and the last Halloween costume I did for my daughter had me hand sewing about a hundred or so large sequins on her Greek goddess dress. They were thin, metallic, and had a gorgeous luminescence to them. If you are looking to add beautiful gold realistic looking sequins to your cake, you need to actually create them from scratch.

The video from Cakes for Show below shows how to make edible, realistic-looking gold sequins - paper thin, translucent and metallic - from just a little water, gelatin sheets and edible gold luster powder. I love love love this idea and can't wait to create some in my kitchen from the many shades of luster powder just waiting to be played with in my cabinet.

Edible Gold Sequins

3 tablespoons water
1 teaspoon edible gold luster
2 1/2 sheets of gelatin, cut up

In the top of a double boiler, stir the edible gold luster in the water, and then add the gelatin sheets to soften. Place the pan over barely simmering water to melt the gelatin. Carefully mix to avoid adding air bubbles to the gelatin liquid. Pour the metallic looking liquid onto a sheet of acetate (needs to be shiny here so avoid using another medium like parchment paper). Spread thin by holding one side and letting it run. Let the thin gelatin sheets dry overnight. Using a clean and food-safe paper cutter, cut out the sheets into desired sequin shapes and sizes. The scraps can be reheated and reused.

+Renee Shelton
Twitter: @121degreesC

High Speed Mochi Making in Action

Love this video. It shows Mitsuo Nakatani from the Nara, Japan restaurant, Nakatanidou, pounding the mochi dough in action. And how fast is the action? He says he does "three poundings per second." That's fast.


+Renee Shelton
Twitter: @121degreesC

Japanese Mochi Dessert

I'm a mochi fan. And I can't say which I love more, the ones made with the green tea filling or the red bean paste filling. My kids' favorites are the mochi ice creams. Here is a great write up to check out on this addictive Japanese sweet. Making Mochi, a Japanese Treat That’s All About Texture by Tejal Rao of the New York Times.

Tomoko Kato from Patisserie Tomoko in Williamsburg, Brooklyn, shares her recipe for Sweet Mochi with Red Bean Filling in the article. The recipe itself doesn't contain a lot of ingredients. The red bean paste filling contains just dried azuki beans, sugar, and salt. The mochi dough contains glutinous rice flour, sugar, and enough water to make it smooth.

+Renee Shelton
Twitter: @121degreesC

Tempering Chocolate Via Tabling Method

Thomas Schnetzler of Lindt tempers chocolate via the tabling method. The basic process is as follows. Heat the dark chocolate until it melts and reaches 48 degrees C. Cool down to 28 degrees C (by tabling method, below). Then heat it back up to 31 to 32 degrees, it's working temperature. The texture of the correctly tempered chocolate will be thick, and will sit on the surface when dropped with a spoon or spatula back into the bowl.

Tabling Method:

  • Pour 2/3 of the melted hot chocolate onto a marble or granite slab which draws the temperature out of the chocolate. Cool down to 28 degrees C by working it back and forth, spreading and pushing toward the center. The chocolate will be cold to the touch.
  • Introduce this cooled chocolate back to the bowl of warm chocolate, stirring very well.
  • Heat the bowl with chocolate very gently and quickly to raise it just a couple of degrees, to about 31 degrees C, over a warm water bath.

+Renee Shelton
Twitter: @121degreesC


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