Cake Decorating Tips

Decorating Cakes

 

Cake decorating is an art but it can be enjoyed by both a novice and a more experienced person. Whether its just writing "Happy Birthday" or doing something more elaborate,we will help you make that special cake even more attractive and fun. Add delight to any special occasion and it's the personal touch that will be appreciated by everyone present. While anyone can slap some frosting or sprinkle some powdered sugar on a cake, we'll give you tips how to get it right.  It'll take a bit of patience and skill but it also calls for a little imagination.

 

Decorating cakes is a fascinating hobby, enjoyed by people of all ages. It is a craft formed by creative mind and will give immense pleasure to the decorator and the cake recipient. we will give you a few suggestions and ideas gained from ourexperiences. Decorating cakes is something that is learned through experience as you progress from novice to become an experienced decorator.This site will guide you how to decorate cake from the early basics of to the more intricate details. We will explain all the basics to the advanced techniques you'll need to create your unique masterpiece.

Before You Begin

The cake you'll be decorating must be cooled before any icing even gets near it. When it's finished baking, let it cool in the pan for 15 to 20 minutes before putting it on a cooling rack. Following that, it will take several hours to cool. You might even think about baking the cake the day before you decorate it, and then refrigerating it overnight. You can also prepare and refrigerate the icing beforehand if you're so inclined.  On the other hand you may even cheat, and get a pre made cake from you local shop and then decorate it.

Another thing that will help with the decorating is knowing the what design you want before you start. Take a look at some pictures of decorated cakes (bridal or food-related magazines are a good source, theres also the internet), or have a look at some of our pictures for some ideas. Once you know what you want, it'll be easier to create something dazzling, and dont forget that you can get the material you'll need from our web site.

Tips

 

When working with sugar of any kind, always make sure that your work surfaces are spotlessly clean and that you are wearing fabrics that do not shed fibres.  Be assured that they will find a way into your paste, and no matter how clean they are, they will show up!

 

If you don't have a small enough rolling pin for creating a central ridge in your paste, use a narrow paint brush handle instead. If you don't have a small rolling pin, some smooth ballpoint pens are the right width and length. Just remove the ink cartridge and the stopper, and give the tube a good clean before use.

 

Where a serrated edge is required on a leaf (eg. rose leaves), use a serrated plastic picnic knife. These can be bent to a curve by letting them sit in very hot water for a few minutes and then bending to the curved angle you require.

 

Always add colour sparingly. Deeper colours are better achievedgradually. It is much easier to increase colour than get rid of it!

 

Use a cotton bud to poke paste out of cutters. the soft tips make sure you don't poke holes into your cut item. Cotton buds can also be used to add dusting colours to small areas without the dust going where you don't want it. eg: the tips of lily petals. The little sponge make up applicators also work well for this.

 

To cut away deep pointed margins from freehand cut leaves, use a small pair of embroidery scissors. Using scissors makes life a lot easier for cutting leaves such as ivy.

   

When using Confectioners glaze, steam your leaves first. This sets the colour and enables the glaze to be painted on without moving the colour around and clumping where
the glaze settles.

   

Egg white is by far the best glue for inserting wires and sticking items together. If you have any qualms about using fresh egg white, Petal paste flowers and leaves are
not meant to be eaten.

   

Egg white can also be used as a retardant for colour.  Before dusting, paint in the veins on Ivy leaves using egg white and a very fine paint brush. When dry, overdust
with your chosen dusting colour and the veins will will stand out on your leaf. If you do "overdo" the dusting, take a cotton bud and run it over the veins to remove the excess dust. Steam to set the colour and paint with Confectioners glaze.

 

Confectioners glaze can also be used to retard colour and this method is not restricted to Ivy. There is a lot of beautiful foliage in wonderful ranges of colour.  Experiment with this technique and you will get some very interesting results.

   

There are brushes specifically for the purpose of dusting colours onto leaves and petals, but our favourite brushes are eye shadow blending brushes from any supermarket. They are the filbert type(cats tongue) and they don't splay out and become tatty like some brushes do. They are very neat and compact with short handles which are very easy to control. They are also good value.

   

Use polenta grains for pollen when making your own stamens. This can be coloured with dusting powders and a tiny bit goes a long way. You could share a bag with
others in your Branch or group. Also, don't throw away the leftovers from manufactured stamens when you have cut the ends off. Use them to make more stamens.

 

For stamens requiring dark brown pollen, use the tea leaves from an ordinary tea bag.

 

For white pollen, "Use fine dry coconut or semolina instead of polenta. Semolina can also be used if polenta after coloring still gives too yellowish tint".

   

Gardening and seed catalogues are excellent sources of colour reference.

The steam from a kettle can often be too aggressive for steaming your dusted leaves and petals, causing too deep a layer of sugar to be melted, resulting in loss of veined
detail or too shiny a surface. An alternative is to bring a small saucepan of water to the boil and then turn down the heat keeping the water just off the boil. This method is far less aggressive and also saves wear and tear on your kettle.

   

Apple, pear and melon trays make excellent formers for drying and shaping petals and leaves. Most supermarkets are very happy to give these away. If you are worried about any contamination on the trays, you can spray them liberally with an antibacterial spray back and front, and just leave them to dry naturally before using. Crumpled kitchen paper is also good to dry items on.

   

Small make up sponges are useful for lifting and separating petals when drying multi petalled flowers. Cotton wool can be used but cotton wool can sometimes get tangled up in the petals.

   

Only take as much paste as you need to make a leaf or petal. Remixing and re-rolling large amounts of paste continually makes it dry out very quickly and become difficult to work with.

   

If you want to stop your leaves and petals from drying quickly once they are made, keep a largish plastic bag handy to put over those items. Useful if you use the "soft method" of making flowers, i.e. making all in one go without waiting for the petals to dry before assembling. Also handy when the telephone rings!

  

If you have hot hands and find your paste sticks to your fingers when pressing paste onto veiners, use a make up applicator sponge pad. These are generally very fine and soft and will not stick to the paste, but if they do a quick dip in cornflour solves that problem.