Successful cake decorating is all
about preparation. cooking and the preparation of cake decorating is a critical part of the overall process. In this article I will share some expert tips for basic cake prepare your cake creation off to a great start! This
simple tips will ensure your cake decorating success.
Preparation of a board of Cake -
Many specially themed cakes are too large to fit on a plate, so a cake board can be used. Cut a piece of stiffboard size. Cover with foil, wrapping paper or heavy coated paper.
I often use colored tissue paper, covered with colored cellophane of the type used to wrap gift baskets. This gives the desired background color, with a surface that is easy to clean. It also makes a great background to enhance the
presentation and photograph the final cake masterpiece.
Preparing Cake Pans -
The use of metal pans with a nonstick coating. Fatand flour pans before adding cake batter. Spread a thin layer of vegetable oil on the bottom and sides of pan. This works better than butter or margarine as the cake from the pan easily free. Sprinkle a little 'flour in a pan tilt, and evenly coat. Eliminate the 'excess.
Test for cooking -
Follow the instructions for baking time and temperature indicated in the recipe. Cakes are done when a toothpick inserted in center comes out clean. L 'cake should be pulled out from the sides of pan and top springs back when touched in center.
Removing Cake from Pan -
Let cake cool 10 minutes before removing from pan. Reverse wire cooling rack on top and invert. Shake gently to release the cake from the pan. Place rack in the bottom half of the cake and invert again so cake can cool right side up.
Preparing Cake for Frosting -
Slip each cake layerIn a gallon size freezer bag and store in freezer for 30-45 minutes. An even simpler approach to every layer of its own plate and plastic wrap to cover freezing. I poke a toothpick or two at the top of each layer of the plastic cover to avoid bind to the surface of the cake.
Light frost the cake just right and they can easily brush any debris from the surface before icing.
Best Base glaze recipe -
The plot's thinbase glaze can easily coverage without pulling bits of cake and crumbs away from the cake. This is essential especially if you are white icing on chocolate cake. If the fund is done, frost with desired frosting finish.
3 cups powdered sugar, sifted
1 / 2 cup butter or margarine, softened
1 / 4 cup milk
1 / 2 tsp. vanilla
Combine powdered sugar, butter, milk and vanilla in a large bowl. Beat with an electric mixer until smooth. Add milk 1 tsp. atime to the desired consistency. Icing should be thin enough. This is a great base frosting. Using as a first coat to seal in crumbs and give a good
smooth surface on the cake.
Cutting and trimming -
You can create many different cake designs by cutting the cake
layers in different forms. Measure and mark the cutting line with a toothpick or wooden skewers or metal. Use a sharp knife and brush cake lightly with a soft pastry brush to remove crumbsbefore icing.
Cut the rounded tops of cake layers on a flat surface shape. Use a long serrated knife to cut a cake cutting movement. You can also cut the edges of the rectangular cake into a more professional look.
Frosting Tools -
Using different sizes of flexible metal spatulas for frosting. Big companies are used to smooth large flat areas, while a narrow spatula tip is ideal to get into small areas.
Toothpicks or wooden skewers or metalbe used to cut the lines on your cake for score.
A pastry bag with various tips you need to pipe on decorations. I have a reusable pastry bag that is easy to rinse. In a pinch, you can also use a plastic sandwich bag with a small hole cut in the corner.
Now that all these important basic
in place, you and your cake prepared and ready for frosting
Next step: Check out our Kid Birthday Cake Idea Collection - Cake Decorating WithoutFear!
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