Get ready to use the best cake decorating tips out there!
You will no long have to spend hours searching on websites, magazines or forums for the best cake decoration techniques. I have put together some of the simplest and most amazing cake decorating tips and tutorials right at your fingertips!
This Week's Tips...
This week I've decided to put together some cake decorating tips that are all about frostings and icing! Here we GO!!
*Looking for a pastry bag but don't have one handy? Don't worry! All you need is a large zip lock bag and snip the end of one corner off, about half an inch and there you have an icing bag!
*Yes, you can freeze buttercream frosting. Defrost in the fridge, re-whip and you have beautiful frosting once again.
*Iced cakes can be stored up to 2-3 days at room temperature.
*Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to seal in freshness and moisture.
*Bowls/utensils must be grease-free. Cover icing with damp cloth to prevent crusting.
*Royal icing is best used for cookies and gingerbread houses, or any kind of decorative piping on cakes and cupcakes
*For richer flavor, use butter instead of margarine or shortening. Use an unsalted grade A butter at room temperature.
*You must refrigerate a cake prepared with perishable frosting.
*Cakes with frostings are best stored in airtight containers such as cake domes.
*Dip spatula in hot water to clean off any crumbs or accumulation of frosting. A warmed spatula can also smooth and even out frosting.
*Since Royal Icing tends to harden quickly, re-mix it frequently. When you're not working with it, keep it covered with plastic wrap.
*When using Royal Icing with decorations, add decorations immediately after frosting, before the frosting "sets," so decorations can adhere to icing.
*Glaze should be of pouring consistency. Glaze sets quickly, so if you're applying decorations or toppings such as nuts, do so immediately after glazing.
*Pour glaze on the center of cake. Allow excess to drip off cake.Touch glaze as infrequently as possible to avoid picking up crumbs.
*When working with a cooked frosting containing a sugar syrup, add the sugar syrup slowly to eggs so as to heat the eggs gradually and not scramble them.
*You can make a buttercream frosting ahead of time and keep it in the refrigerator. To soften, let stand at room temperature. When frosting softens, beat with an electric mixer.
*Cakes with whipped cream frosting should be eaten as soon as prepared; the whipped cream will warm and soften, and can make the cake soggy.
*When icing the top of the cake use a lot of icing. Don't let your spatula touch the cake. You'll get crumbs in the frosting.
*After icing the cake, let it rest at least 15 minutes. Smooth out the cake using parchment paper. Place the parchment paper on the cake and gently smooth out the icing.
*Let your completely cooled cake rest in an airtight container a day or overnight before icing it.
Hopefully some of these great cake frosting tips and ideas have helped you as much as they've helped me over the years. As you know, there's always something new to be learned in cake decorating! Watch for next weeks best of the best cake decorating tips!
Thank you, happy baking!