Your own creativity and patience are the only limits on what you can do with cakes.
Do you ogle the cakes in bakery display cases, amazed at how beautiful and detailed they can be? Your own cakes can be just as ornate, if you learn the techniques and secrets the pros use. Many of the most elegant cake decorations can be done simply if using the right tools and steps. Patience, practice, and the right tips go a long way in decorating fabulous cakes. Add this to my Recipe Box.
Instructions
Icing Techniques
1. An angled spatula is the most efficient utensil for this method.
Place the cake on a lazy Susan or cake spinner. Scoop a dollop of icing onto the metal spatula. While turning the cake spinner, apply icing to the cake, using the movement of the cake, rather than moving the spatula. This method will give you a smooth outer layer of icing to build on.
2. Here the sides have been piped, then raked with a decorating comb.
Use an extra-large pastry tip to pipe icing onto the sides of the cake. This is the easiest method for applying icing to cake sides. Once the icing has been piped, it can be smoothed out with a metal spatula.
3. A textured tip will add even more detail to your piped edges.
To add borders around cake edges, apply a tip to a pastry bag, then fill with icing. Trace the tip along the edge of the cake while spinning the cake. For a scalloped look, squeeze out a small blob of icing, about the size of a marble, then drag the tip forward slightly as you release pressure. Repeat this method, making the blobs end to end around the perimeter of the cake.
4. Roses look complicated, but only require a few layers of petals.
To make flowers, apply a tip with a flat opening to the pastry bag. Working from the outside in, ease up on the pressure as you work toward the flower's center, making a triangular shape from the outer petal to the middle. Repeat this process around the center, making as many petals as you like. Add a dab of white or yellow icing in the center to represent the pollen. For roses, make shorter, fatter petals, and build multiple layers of petals on top of each other, making them smaller as you reach the center.
Fondant
5. With enough food dye, you can make fondant any color.
Add a few drops of food coloring in the desired color to your fondant. Knead the fondant thoroughly to mix in the color.
6. Roll out the fondant to the desired thickness.
7. You can make almost any shape with fondant.
Cut the fondant with a sharp knife or scissors to the desired shape. You can also use cookie cutters and molds to shape your fondant.
8. Smooth any unwanted rough edges with your fingers, kneading them gently. Apply the fondant to the cake. Fondant will sit nicely in icing, but can be secured with toothpicks for taller designs.
9. To apply fondant to fondant, simply use a small paintbrush to dab water on the back of the applique and the surface on which you want to attach it. Then press the applique onto the fondant surface.
Additional Techniques
10. Mix different kinds of chocolate for a multi-colored effect.
Create chocolate curls by dragging a piece of hard chocolate across a mandolin, or the largest hole size on a cheese grater. Move slowly to make large curls, and faster for tighter curls. Rest the curls gently into icing. You can also use smaller pieces and chocolate shavings to cover large areas on your cake.
11. If icing is too traditional, ganache is a denser, more decadent option.
Cover cakes in ganache for a perfectly smooth texture. To apply ganache, place cake over a grate or cooling rack, then pour ganache onto the center of the cake's top, allowing it to spill over the cake's edges. Let ganache cool and set completely before moving the cake or adding other decorations.
12. Adding real flowers is a lovely touch for spring.
To make candied edible flowers, first remove the stems, then rinse flowers gently to remove any residues or pesticides. Dilute one egg white with 1 to 2 tbsp. of water. Brush the egg white all over the flower with a small paintbrush. Then coat the flower with superfine sugar. Place completed flowers on wax paper and allow to dry for two to four days, turning regularly so they can dry on all sides. Once dry, they are ready to be arranged on cakes. Flowers will keep up to one month if stored in an airtight container.
13. There are myriad ways to make impressive cakes. Let your creativity flow.
Be creative with other foods, such as gum drops, marshmallows, licorice whips, hard candies, or even chocolate candy, such as M&M's, Reese's Pieces, or Hershey's Kisses. Anything that goes well with dessert can be used beautifully on your cake.
Tags: been piped, cake edges, cake spinner, center making, flower with, fondant fondant