Hello friends, So You’re Interested in Cake Decorating.
In this How to Learn Cake Decorating initial tutorial we’ll be covering 10 initial steps I consider to be of the outmost importance.
I’m happy you chose to check this post because this is an amazing hobby that allows you to let your creativity go free if you can imagine it you can make it,
And has been growing in popularity in recent times as people are spending more time at home.
Cake decorating will make you feel a sense of cozy home life not to mention the wonderful aromas that just simply make you feel happy.
Nothing is more satisfying than seeing the reaction on people’s faces when they’re presented with a beautifully decorated cake, realizing they’re about to experience that wonderful moment when you start cutting the cake, knowing they’re about to eat something delightful.
But it can be tricky to get it right, many things can go wrong and everything can be spoiled if you don’t have the know-how, that’s why I’m giving you ten tips on how to create your own masterpiece
If you want to know how to learn cake decorating please follow up below.
Tip#1 Levelling and Splitting the cake
Use a long serrated knife to level an uneven cake and/or to cut it into layers
A cake can be cut into layers, or cakes baked separately can be layered together.
Either way, level cakes are much easier to ice than mounded ones that must be supplemented with an overabundance of icing.
When the cake has cooled completely, set it on a cardboard round that is cut about 1⁄8 inch larger than the cake.
Place the cake close to the edge of the counter for more clearance when cutting.
First, determine the cake’s lowest point and steady the cake by gently pressing an outstretched hand on its surface. Holding the knife parallel to the work surface and using a steady sawing motion, begin cutting at the same level as the cake’s lowest point, slicing off the mound.
Remove the trimmed area, If you are cutting the cake into layers, measure the height of the cake (that has been leveled, if necessary) and cut a small incision into the side with a paring knife to mark the desired thickness of your layers, then repeat every 3 or 4 inches around the circumference of the cake.
With a serrated knife held parallel to the work surface, cut superficially into the cake.
Then, with an outstretched palm gently pressed on the surface, slowly spin the cake away from you while pulling the knife toward you.
The goal is to connect the incisions and score the cake, not slice it, to create a clearly defined midpoint.
Following the midpoint-marking cut deeper and deeper in the same manner while gradually moving the knife closer to the cake’s center
with each rotation, when the knife progresses past the cake’s center, the cut is complete, be carefully sliding the knife out then remove the cake from the cardboard round.
Tip#2 Layer Cake Decoration
Nothing says “Happy Birthday” like a layered cake!
These can be simply two cakes sandwiched together with frosting or they can be “torted” into multiple layers for a dramatic and delicious effect.
To create multiple layers, you will need:
- A long serrated knife
- plastic wrap
- Simple syrup–plain or flavored
- Pastry brush
- Cardboard cake circles
Cardboard cake circles are available at the baking supply stores and craft stores, or you can make your own.
Simply cut a circle slightly smaller than the diameter of your cake pan. Trimming the tops and bottoms off of your cake rounds
cuts the “crust” off and allows you to moisten the cake layers with sugar syrup.
Tip#3 Icing the Cake
When filling and icing a cake with buttercream frosting, the challenge is to prevent crumbs from catching in the icing.
If you want to know how to Learn cake decorating icing the cake is a must start by helping the frosting spread more smoothly because loose cold icing is difficult to spread and pulls on the surface of the cake, so if you’ve made the icing ahead and chilled it.
Give it ample time to warm and soften, also, placing the cake’s sturdy bottom crust face-up on the top layer minimizes crumbs and provides distinct, clean edges that are easy to ice
Spreading a thin coating of frosting on the sides helps seal in any crumbs, allowing for a smoother overall look, finally, applying a base coat, or “crumb coat,” of
icing seals in loose crumbs so that they do not mar the cake’s appearance.
To anchor the cake, spread a dab of frosting in the center of a cardboard round cut slightly larger than the cake, then center the upper layer of a split cake crust-side up or one cake of separately baked layers bottom-side up on the cardboard round.
Spread a dab of frosting on the center of the cake stand, then set the cardboard round with the cake on the stand.
Place a large blob in the center of the cake and spread it to the edges with an icing spatula, now imagine that you are pushing the filling into place rather than scraping it on as if it were peanut butter on a slice of toast.
Don’t worry if crumbs are visible in the icing; since the filling will be sandwiched between layers, these crumbs will not be noticeable.
Tip#4 Slicing the Cake
Depending upon your recipe, the size of the pan, and how full the pans were, you need to decide whether you can realistically split your cake into two or three levels.
Err on the side of caution, it’s better to have a few thick layers than to try to patch together broken halves of the cake.
Set the trimmed cake on a cake circle. If your recipe is really rich and dense, it helps to sprinkle granulated sugar on the cardboard before setting the cake on it, this will help keep your cake from sticking to the cake circle. Keeping your knife level, score the cake’s edge, like above.
Continue with the back-and-forth sawing as you rotate the cake until your knife cuts clear through the layer.
Slip your hand under the cut layer, and gently transfer the cake to a sheet of plastic wrap. Cover both layers until you’re ready to frost the cake.
Repeat with the remaining cake round.
Tip#5 Trimming the Cake
One of the most important steps, when you’re learning how to cake decorating, is to trim a cake.
Keep the palm of your non-working hand resting on the domed top of the cake. With your knife hand, lightly score the edge of the cake where you’ll be making your cut.
Rotate the cake so you can score it around the entire diameter.
Now, begin to cut:
Keep your knife level and use a gentle back-and-forth sawing motion once you’ve made one back-and-forth cut, rotate the cake about 45 degrees, and repeat.
Cut and rotate until you’ve worked your way around the entire cake.
You should be able to cut through the whole layer with another steady back-and-forth cut, remove the cake scraps (they’re great for snacking), and repeat with the bottom side of the cake.
Because it’s flat, you probably won’t need to make as deep of a cut you just want to slice off the top layer of “skin.”
Tip#6 Creating Shapes
Creating shapes is one of the most enjoyable activities, while you learn cake decorating, here are some basic shapes and how to create them.
Squeeze the bag to form a star, then stop the pressure, and pull the tip away. You may increase or decrease pressure, to change the size of the star.
These are mainly used as borders around the edge of a cake.
You will need to hold the bag at a 45o angle, with the tip slightly touching the surface and the end of the
bag pointing toward you.
Squeeze with heavy pressure until the icing builds and fans out into a full base, then you must lift the tip slightly and relax the
pressure as you pull the tip down and toward you to make a tail.
Next, stop the pressure completely and pull the tip away. Always work towards your body when you are making shells.
You will need to hold the bag at a 45o angle to the surface. Move the tip in a gentle sideways “S” curve as you squeeze the bag with a steady, even pressure.
Stop the pressure and pull the tip away. Now, tuck the tip under the bottom curve of the “S” shape and squeeze the bag with steady pressure as you pull down.
Next, lift the tip, moving up and over the tail of the “S”, as you continue to squeeze and form a hook.
Keep the spacing as even as possible, and the “S” curves uniform in thickness, length, and overall size, and don’t forget to tuck the tip into the bottom curve of
the previous “S” before you begin squeezing to ensure the clean, continuous look of a rope.
Tip#7 Cake Stenciling
To learn cake decorating is to know how to impress others, try cake stenciling for a more dramatic look.
Simple or more complex shapes can be placed on a frosted cake or cupcakes before dusting to make beautiful designs where the stencil cut-outs are.
Perfect ingredients for dusting can be: sifted confectioner’s sugar or cocoa powder, flavored or tinted sugar, finely chopped nuts, or ground cinnamon, mixed with sugar. There are store-bought stencils or you can make your own.
For the sugar, dust the stencil right before serving because it will gradually dissolve. There is non-dissolving sugar available.
- Freeze the cake for 15 minutes before stenciling so the stencil will not stick to the cake
- Center a stencil on top of a cake.
- Put several spoonfuls of confectioner’s sugar, cocoa powder or cinnamon in a small, fine-mesh sieve.
- Hold it over the baked good, and lightly tap it with a spoon while moving it.
- When done, carefully remove the stencil, doily or toothpicks so as not to spill extra on the cake.
Tip#8 Glazing the Cake
When you’re ready to glaze, place the cake on a cooling rack set over a rimmed baking sheet. (The cake should be resting on a cardboard circle for easy maneuvering.)
Cake circles are available at baking supply stores and craft stores, or you can make your own. Simply cut a circle slightly smaller than the diameter of your cake
pan. You can also elevate the cake by resting it on an inverted dish or other makeshift stands, the idea is to make it easy to cover the cake with glaze without
making a big mess.
The baking sheet is one of your best friends as you learn cake decorating one of its best uses is to catch the excess and allows you to pour it back into a bowl for reuse.
The ganache or glaze should be warm enough to flow easily, but not hot, otherwise, it will melt the buttercream or lose its shiny finish. It should be about 90-100 degrees F (32-40 degrees C).
Start pouring at the center of the cake, moving to the sides, try to cover the entire cake in one shot.
You can use a small offset spatula to spread the glaze, but be very careful: don’t spread too vigorously, you will lose the smooth surface and might gouge into the walls of the cake.
You’re just trying to help the glaze flow.
Tip#9 Cake Decoration: Writing
To add your own personal touch, you might consider writing a message on a cake.
One of the easiest tings to master while you Learn Cake Decorating is cake writing.
Take your time and follow the directions below, and you’ll ace it in no time.
Place your cake straight with the table so you won’t write downhill. Your eyes see the table lines and if the cake is not sitting straight with the table
(usually placed so you write downward) you may write downhill.
Not too much icing in the bag, use small tip openings and a small amount of icing in your bag. Use thinner icing in small writing tips.
You can thin the icing with Karo syrup or piping gel for elasticity, this makes it easier to write, plus fancy too; write white 1st, then go trace on top with colored icing, same tip.
To center your writing on your cake you can block it: Do the center letter 1st, then write to your right, then to the left for the 1st letters of the word. (Be sure to remember to count spaces as if they were words too). You can write with piping gel. It comes out thicker from the tube, than does icing, so use smaller tips.
The reason icing letters don’t stick and sometimes loosen is when icing is too stiff and the cake is moved – cardboard bends, making icing break.
Solution? Thin down your icing. It was too thick. You could lay a string above where you want to write, for guidelines, even add a small spatula mark.
If you do goof it, add a few “motion” lines, dots, or zigzags on the letters to camouflage. If you smooth the cake with a paper towel, it is easier
to “fix” when you must scrape off writing.
Even when doing “cursive” or scriptwriting, you can still do one letter at a time as if you are printing. It is much easier to stay straight.
Tip#10 Piping the Cake
For piped frosting decorations, practice makes perfect! If you’re new to cake decorating, buy a set of inexpensive decorating tips from a craft store or supermarket and a can of smooth icing.
Use a flat dinner plate or a cookie sheet to practice piping “Happy Birthday” or your desired message.
(Script may be easier for beginners than printing.)
Play around with star tips to create rosettes and decorative borders; use plain tips for scribing messages or piping pearls. If this is something you enjoy, you may wish to move on to roses, daisies, and other more challenging designs.
For string work, lacy Cornelli designs, and other very fine piping work, you will need a smaller opening than commercial decorating tips provide.
As you learn cake decorating you’ll also learn techniques used by pastry chefs like making their own parchment paper cones for piping tempered chocolate and royal icing in hair-fine strands.
You can try fine piping by using a disposable plastic pastry bag and cutting the smallest opening you can.
Cream Cheese Buttercream Icing
Maximum recipe for a 5 Qt. mixing bowl
5 1/2 lbs. of powdered sugar
3/4 C +2T warm water
1 T Butavan
12 oz. warm cream cheese
1 1/4 lb. of solid Crisco
1 1/2 t. salt
Mix with the paddle beater by hand until slightly moistened and the place on the mixer.
The air can be worked out of the icing by starting the motor on the mixer on slow and lifting the bowl of icing up and down several times until the air is worked
Additional water may be added for a softer icing.
Finish beating until smooth.
Transfer into storage containers being careful to not put lumps of unmixed icing stuck to the sides of the bowl into the containers.
For additional flavor add flavorings to your icing. The orange in the chocolate buttercream is wonderful. These flavors are strong and very tasty – they don’t add any color to your icing.
Cream Cheese frosting #2
- 2 packages (8 oz. each) cream cheese, softened
- 2 Tbsp. butter
- 2 Tbsp. vanilla
- 1/3 cup honey
- 2 egg whites, beaten stiff
- 1 package of instant sugar-free vanilla/chocolate/etc pudding
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese with the butter and vanilla until
creamy. Add honey. Beat 3 minutes more.
Add instant pudding and beat until dissolved. Fold in beaten egg whites and mix thoroughly. Spread thickly over top of the cake.
You can make basic borders and decorations with this icing.
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine*
- 1 teaspoon Clear Vanilla
- 4 cups sifted confectioners’ sugar (approx 1 lb.)
- 2 tablespoons milk**
Cream butter and shortening with an electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored in 2 weeks.
Rewhip before using.
Yield : 3 cups
Old Fashioned Chocolate Icing
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- 2 tablespoons milk
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk.
Bring to a boil and remove from heat. Sift together cocoa and confectioners sugar. Blend into the butter mixture and add vanilla.
If consistency is too stiff, add more milk. Spread Quickly over cooled cake, as the frosting will set up very fast.
If you’re interested in cake decorating, check the links below for even more in-depth information.
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