Decorating pastries is among the most enjoyable aspects of baking. While store-bought cake decorations are convenient, making your own adds a personal flourish and provides limitless creative potential. This article will provide various techniques and ideas for creating cake decorations that will impress your guests and satisfy your inner artist.
First Cake Recipe
A cake mix widely used by bakers around the globe yields a delicious white cake that almost tastes homemade. This recipe yields three 6″x2″ or two 8″x2″ cake rounds.
- One container of white cake mix Duncan Hines is a favorite of mine.
- 1 cup of all-purpose flour 1 cup of sugar granulated 14 teaspoons of salt 1 cup of room-temperature sour cream
- 1/2 cup butter, softened
- 1 ounce water
- Four fresh, unpackaged, room-temperature egg whites
- 1 milligram of almond extract
- Simple Butterscotch ice crystals
- 1 cup egg whites pasteurized 8 oz
- 2 kilograms of confectioners’ sugar 32 ounces
- 2 kilograms of unsalted unsalted butter 32 oz of room-temperature liquid
- 12 teaspoons salt one tablespoon vanilla extract Optional 14 cup strawberry purée
- Before baking, preheat the oven to 350 degrees Fahrenheit for at least thirty minutes. Prepare your pans with cake goop or another pan release of choice.
- The instructions for this confection are incredibly simple. Simply combine everything in a basin for two minutes at medium speed! So much for that! The cake mixture is now prepared to bake.
- Evenly distribute your mixture into your cake pans. Bake the cakes at 350°F for 30 to 35 minutes, or until a toothpick put into the center of one of the cakes comes out clean. It is acceptable to continue baking your pastries if they are not yet done.
- Simple frosting made with buttercream
- Mix the egg whites and powdered sugar at medium speed until the sugar is dissolved. Two minutes approximately.
- Add the butter in small increments while combining on low with the whisk attachment until completely incorporated. Then, increase the speed to high and whisk the buttercream until it is light, fluffy, and white.
- Try some buttercream. If it still has a buttery flavor or appears curdled, continue mixing. This buttercream cannot be beaten too much.
- Frost and embellish the cake as preferred.
Tools For Cake Decorating
Here are some tools for cake decoration:
Professional cake pan: The most important requirement is a quality cake pan. Nothing is worse than squandering time and ingredients on a cake with a burnt exterior, a soft interior, and crooked sides. I purchased my cake pans from a local cake decorating shop. Wilton containers are not professional-grade. Two 8″ cake pans are required for a two-layer cake, and three 6″ cake pans are required for a three-layer cake. (if you only have one, your mixture may spoil while the first is baking).
Offset spatula: You don’t need two sizes; the tiny one would suffice, but I use both sizes on every cake. The offset spatula is required to not get buttercream on your fingertips while smoothing buttercream layers. You can find them at the majority of grocery and confection supply stores.
Serrated knife : A simple serrated knife. A knife with serrations is also known as a bread knife. As long as it has these small teeth, it will work well for leveling the surfaces of cakes. Almost certainly, you already possess this kitchen tool.
Optional cake decorating tools
Bench Scraper: This is my number one culinary instrument. I use it frequently to make the sides of my cakes flawlessly smooth. You can also locate them in the kitchen section of most grocery stores or cake decorating stores.
Turn Table – It makes frosting the cake significantly simpler. I purchased a small plastic turntable from Michaels using a coupon for forty percent off. If you have a lazy susan with a flat surface, you can also use it.
Cake cardboard – These are also referred to as cake boards or cake cards. On these thin planks, you construct your cake, facilitating its transfer from the turntable to the serving platter. You can construct the cake directly on the plate, but achieving flawlessly smooth sides will be more difficult. However, if you are aiming for a rustic buttercream finish, it is not required.
Piping Bag – I cherish disposable piping containers. In a pinch, you can use a cut-off ziplock bag if you don’t have any or can’t locate any. I purchase mine from Truly Mad Plastics, but any piping bag from a grocery store or cake store will do.
Piping Tip – Do not neglect a piping tip to pipe rosettes onto the cake’s top! My preferred tip is a 2F, but any star tip, such as a Wilton 1M, will suffice.
Sprinkling – Sprinkling is synonymous with celebration. Grab some attractive sprinkling to use as a cake topping. Sprinkles can be found in the pastry section of most supermarkets and cake decorating shops.
Gel Food Coloring: If you want to color a portion of your buttercream, you’ll need gel food coloring (not the liquid food coloring in grocery stores). I obtained mine from the Michaels cake decorating aisle. You need very little.
How To Decorate A Cake
- Now you can embellish your confection! After we’ve constructed and frosted the cake so well, this is the simplest step; you’re starting with a blank canvas!
- I poured sprinkles into a large basin and held my cake in my left hand to decorate my cake. I pressed some sprinkles onto the sides of the cake with my right hand, allowing the excess to settle back into the bowl. Not to fear, the cake will be fine!
- Next, we will pipe rosettes onto the top of the cake. I insert my piping tip into my piping bag and then trim the end so that the aperture of the tip fits through it. If too much is removed, the piping tip will tumble out of the bag.
- Simply place a few large scoops of buttercream in a bowl and add a few droplets of food coloring to color the buttercream. Mix with a spatula until no visible traces are remaining.
- Next, position the bag within a cup and wrap the bag’s edges around the cup’s sides. This facilitates scooping buttercream into the container. You need very little.
- To pipe uniform rosettes, I pipe the first rosette and then rotate the cake 90 degrees so that the second rosette is directly opposite. Then, I take my second puff. Then, I rotate my cake by 45 degrees and repeat the process, piping directly between the first two rosettes and then repeating on the opposite side. Then, I simply add two additional rosettes to the space in between. This ensures that all my rosettes are the same size and uniformly spaced.
- The final step is to sprinkle more sprinkling on top of the cake.
You have now successfully decorated your very first cake! You’re Incredible!! I had confidence in your ability to complete the task.
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