By: Don Mills
Submitted: 2010-09-10 19:55:38 | Word Count: 595
Did you know that the primary cakes baked in America where small loaves of sweet bread? Look how far we've come. Home bakers should not be intimidated by the elaborate cakes being made today. You do not need to be a pastry chef to make stunning cakes, you just want the know-how and practice. After all the suitable tools will go a long way in your cake decorating endeavors. Here are a few concepts you would possibly like to try.
Each cake worth merit begins with a smooth icing. The cake needs to cool completely before they are iced and decorated. To keep crumbs from ending up in your icing and ruining the look of your cake, start with a skinny base coat of frosting that isn't fairly as stiff because the common layer will be. Once this coat is on, set the cake in the fridge for 20 minutes. This will set the icing and any crumbs will be caught on this first layer. Now you can spread a regular layer of icing without worrying about crumbs.
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Use an icing spatula to apply and smooth the second coat of icing. Once the icing is on the cake, begin smoothing on the edges by running the spatula across the perimeter of the cake. One trick for smoothing the frosting is to dip the metal icing spatula in cold water, this will support in smoothing the frosting. To smooth the top, dip the spatula in cold water and holding it horizontally over the top of the cake. Start at the point farthest from you, holding the spatula in each hands, skim the top of the icing by bringing the spatula straight towards you.
Easy Designs
Some cake decorators say learning to smooth the icing is the toughest part of cake decorating. Practice will make you a pro in not time. After getting it down, present it off, even a cake without many decorations that's clean and smooth will make an completely elegant offering.
As an alternative of icing, cake tops may be dusted with powdered sugar. You can choose to use a stencil for a more adorned appearance, or simply the powdered sugar for a clear look.
Edible decorations are a good looking yet simple cake adorning technique. The use of sprinkles, sweet, nuts, and coconut pressed into the icing before it sets, will make your cake stand out.
To apply a textured look for your cake decorating, use a small cardboard comb, available in baking supply stores.
Piping is achieved by using a pastry bag fitted with a metal tip that is held on by a coupler. That is your most important tool for cake decorating. You can also make traces, words, shells, flowers, and many different designs on the top or sides of the cake. Fill the bag with no more than 1 cup of icing at a time, twist the top of the bag and keep steady pressure when piping the design. Use your other hand to guide the tip. It's wise to find out every little thing you can about piping before you begin.
Fondant a smooth white paste, is used in complicated cake decorating. Fondant is kneaded and rolled to cover cakes with a sleek smooth layer of icing. It's also used to make designs which are 3-D. It's less tasty than buttercream, however the cake will look smooth and elegant.
