Dairy Cream

You’ve just finished making another delicious dessert! You step back to look at your beautiful creation and let the feeling of accomplishment sink in. Then you look at the bowl still half-full of unused royal icing sitting between the remnants of egg whites and a pile of piping bags. This raises two important questions – how do you store this leftover icing and how long is it still good for? Well, thankfully, the experts here at Wilton have the answers to those important questions. You can store freshly created royal icing made with meringue powder in an airtight container at room temperature for up to 2 weeks. Before using it on another dessert, all you need to do is beat it well in a mixing bowl at low speed. Now if you don’t have plans to use the icing within 2 weeks, another option is to pipe out your decorations and let them harden. Hardened royal icing decorations can be placed in an airtight container in a dry, dark place to prevent fading for up to 6 months or stored in a covered, NON-airtight container (like a cake box) for years! They’re great to have on hand for future bakes that need some decoration. You should NEVER store royal icing decorations in the freezer. If you’re looking for hints and tips on how to store other types of dessert toppings, we’ve got you covered with our expert guides on How to Store Buttercream Frosting and How to Store Fondant. Hopefully, with these storage tips, you can extend the life of your icing, frosting or fondant and get more use out of them!

From Mayans to Modern Day Chocolate has shaped the way we celebrate, gift, and indulge. It’s the star of our desserts, the ultimate comfort good and a go-to for birthdays, anniversaries, and everything in between. Now, everyone knows that chocolates originate from cacao beans, but have you ever wondered how they became the treat we love today? At RedMan, we believe a rich flavour deserves an equally rich backstory. So, welcome to your special crash course in cocoa: The Sweet History of Chocolate! A bite-sized journey through chocolate’s evolution… Told through the ages, one delicious fact at a time. The Discovery of Chocolate (1500s and earlier) Before it became the creamy dessert we know today, chocolate began as a sacred plant hidden deep in the rainforests of Mesoamerica, now known as present-day Mexico. Over 4,000 years ago, the Olmecs were among the first to discover cacao beans, where they crushed the cacao pods and used them in ritual, ceremonial or medicinal drinks. Fast forward a few centuries and the Mayans fully adopted and embraced the cacao culture. They didn’t just enjoy cacao like the Olmecs, the Mayans worshipped it as one of their gods. Cacao beans were so prized, they were used in religious rituals, traded as currency, and even buried with the dead to accompany them to the afterlife. Drinking their chocolate (which was still far from the sweet version we know) was a symbol of status, power, and divine favour. The “Xicolatl” Drink Imagine a foamy, bitter, spiced chocolate mixture instead of your usual hot cocoa. That’s what was known as, “Xocolatl,” the early versions of a chocolate drink from the Aztecs. Made by grinding roasted cacao beans with chilli, cornmeal and water… This thick beverage surely packed a flavourful punch. If you’re curious to try something similar, check out our list of suggested ingredients commonly associated with the drink! Feel free to explore recipes online and adjust the ratios to suit your taste (or courage)! Yellow Corn Meal Organic Cacao Nibs (Sweetened) Red Chili Powder Pure Soluble Cocoa Powder Chocolate Reaches Europe It’s safe to say the deliciousness and cultural influence of chocolate couldn’t be contained for long. When Spanish explorers set foot in the Americas in the early 1500s, they brought back cacao beans to Europe, where it caused quite a stir amongst the aristocracy. But to European palates, the bitter brew from the Aztecs was too intense, so they got creative. By adding cane sugar, honey, vanilla, and even cinnamon, this new, European mixture was a sweeter, silkier and smoother version of the Aztecs’ “Xocolatl” drink. It wasn’t long before it gained popularity in royal courts and high society circles, a luxury only the rich could enjoy. Hailed not only for its health benefits but for its high status and exclusivity. If you want to sip like the aristocrats did, here’s a suggested list of ingredients that mimic the style of the early European chocolate drink! And again, feel free to browse various recipes online to match your desired richness and sweetness. If you need a more convenient and fast method for making some indulgent hot chocolate, just combine warm milk with ready-made powder! Check out the Ruby Chocolate Drink Powder, Hot Cocoa Double Chocolate or Instant Cocoa Drink Powder available at RedMan’s website. The Development of Chocolate Till Today Until the 19th century, chocolate was mostly something you drank… But in 1847, British company J.S. Fry & Sons mixed cocoa butter, cocoa powder, and sugar to create a firm, mouldable version: the first chocolate bar! Safe to say that over time, many Swiss chocolatiers perfected chocolate to be finer, smoother and glossier. This era gave rise to giant chocolate companies and transformed chocolate from a sacred drink to snackable delights. Today, chocolate comes in many forms and even flavours: there’s Dark Chocolate for the bold, Milk Chocolate for the nostalgic and White Chocolate for the sweet-toothed. We’re all exploring new flavours with chocolate, and bringing the ingredient to new heights. Melt it, mix it, drizzle it, and most importantly, share it! Want to bake something delicious from our classes or looking for inspiration for your next chocolate dessert? Head over to our Instagram and tag us @phoonhuat to share your sweet creations! Don’t forget to use the hashtag #phoonhuat on Facebook, Instagram, and TikTok so we can cheer you on! RedMan Singapore is always welcoming new baking enthusiasts into our community so hop onto our social media pages and let’s support each other!