Cake Decorating For Beginners's topics - tribe.net

New Cakes

Moon — Tue, 19 Jun 2007 18:27:22 GMT

I just did an Ipod, Bob Ross, and "Ossuary" cake. The ossuary is a bone church.

http://s113.photobucket.com/albums/n209/DarcyCakes/Cakes%20Like%20Things/BIG%20Ipod%20Shuffle/
http://s113.photobucket.com/albums/n209/DarcyCakes/Twisted%20Cakes/The%20Ossuary/
http://s113.photobucket.com/albums/n209/DarcyCakes/Twisted%20Cakes/Bob%20Ross/

:)

posted in Cake Decorating For Beginners - 2 replies

Blueberry cake

Rick — Sun, 01 Jul 2007 21:43:05 GMT

I wonder if any has a foolproof way to turn a white cake into a blueberry cake? I was thinking of thawing a frozen bag of blueberries and using the juice from the bag and then adding additonal water to make the total amount of liquid required. If anyone has any other suggestions I'd love to hear them. I'm doing a red/white and blue cake for the 4th.. each layer a different color.
Thanks.
Rick

posted in Cake Decorating For Beginners - 9 replies

how do i get started...

Thu, 05 Jul 2007 19:28:56 GMT

i just this tribe. i
ve been wanting to get into cake decorating for a long time i have some of the tips and other materials. how do i take the wilton courses ? is it something you do at home once you get the material ?
thanks for your help

posted in Cake Decorating For Beginners - 3 replies

Nightmare before Christmas meets Apple Blossoms

Moon — Sun, 01 Jul 2007 03:59:21 GMT

For a friend's wedding. Topsy turvy cakes SUCK. But the result was very well received.

http://s113.photobucket.com/albums/n209/DarcyCakes/Wedding%20Cakes/JB%20Wed/

posted in Cake Decorating For Beginners - 1 reply

Just Joined

Moon — Tue, 27 Mar 2007 19:21:56 GMT

So Hello!

My album of prior works is here: http://s113.photobucket.com/albums/n209/DarcyCakes/ - thought I'd share. I'll put up new ones if and when I make them.

Also, I saw a few people mention "customers." I'm trying to do this a little on the side to bring in extra cash while my husband is in school. How did you build a customer base?

posted in Cake Decorating For Beginners - 6 replies

Christmas Cakes

Alisa — Sun, 24 Dec 2006 06:59:14 GMT

Hello All,

So how about it? Let's see some pictures of Christmas Cakes.

I think I'm going to do one tomorrow. In the meantime, I've been doing some cookies. I like to decorate sugar cookies. I made some snowmen cookies (see my avatar).

Alisa

posted in Cake Decorating For Beginners - 0 replies

Baby Cake Sculpting

Alisa — Tue, 28 Nov 2006 06:00:11 GMT

Though I would like to slow it down, it's fun to watch the video at a high speed, too.

Enjoy,
Alisa

http://www.youtube.com/watch?v=zFx2hSkuWk8

posted in Cake Decorating For Beginners - 2 replies

Suggestions please

Keyna — Wed, 08 Nov 2006 18:27:28 GMT

I'm planning on making a rectangle slab cake for my step-dad's birthday in Dec. I'd like to put the image of his favorite racing bike on it. So the idea was to purchase Wiltons edible food colour pens to draw all the details of the bike on. The problem: I can't draw. How can I transfer the outline and basic form of the bike onto the top? From that point I can do the details.
Or if you have a better idea I'm glad for it...

Keyna

posted in Cake Decorating For Beginners - 3 replies

Greetings

Keyna — Mon, 23 Oct 2006 18:54:32 GMT

Hello!
I'm new to tribe and new to cake decorating. Thought I'd intro myself before just popping into conversations. I haven't taken any wilton courses yet, but it's something I will do in the future. You can see my latest creations in my profile pics.
Can't wait to talk cakes with all of you!
Cheers,
Keyna

posted in Cake Decorating For Beginners - 0 replies

Success!

modthyrth — Fri, 04 Aug 2006 07:04:26 GMT

I still have a few finishing details to put on, but all in all, I'm pleased as punch at how my most recent cake turned out:

http://www.tradewindtiaras.com/personal/ainsleywcastlecake.jpg

http://www.tradewindtiaras.com/personal/castlecake_rightside.jpg

http://www.tradewindtiaras.com/personal/castlecake_cavedetail.jpg

I cannot wait for my friend's birthday party tomorrow!!

posted in Cake Decorating For Beginners - 11 replies

The Sensational Meringue Buttercreams

Rodney — Wed, 12 Jul 2006 18:31:58 GMT

I thought I would share one of my favorite and what I call a true buttercream type and recipes with everyone. If you have not tried a meringue buttercream, you need to. They are the smoothest and less sweet icings I have tasted. Perfect if your cake and/or fillings are chocked full of sugar, which is where my sweetness hails.

How do they differ from the powdered sugar frostings? Meringue buttercreams are just that, eggs, either whites or yolks whipped, with the addition of boiled sugar slowly added, then whipped until cooled to room temp., and then butter and flavorings are added. You can substitute part shortening for butter, as in any buttercream or powdered sugar frosting recipe for more stability.

Of the many different variations and recipes one can find, typically they all can be classified in one of the following different kinds of buttercreams below. Others may organize them differently, but I classify them this way:

1. Meringue Based:
1. Italian Buttercream: A cooked meringue made with a hot sugar syrup.
2. Swiss Meringue: A meringue made from whites and sugar warmed together over a bain marie. This dissolves the sugar.

2. Yolk Based:
Pâte á bombe: Sometimes referred to as a French buttercream. A buttercream here is made with yolks and hot sugar syrup.

3. Butter Based:
Here you will find basic recipes ranging from only butter and powdered sugar to the incorporation of other ingredients such as cream cheese, melted chocolate, cream or non-fat milk powder. Sometimes shortening or an emulsified shortening is added for stability.

4. Shortening Based:
Sometimes referred to as Decorator's Icing or Decorator's Buttercream. While this buttercream can be used for icing a cake, it is used mainly for decoration like roses and for piping borders and edging. Shortening has a much higher melting point making it suitable for those decorations needing a firmer look or handling. Since shortening does have a higher melting point, it will not have the same mouth feel as the above buttercreams, and can be very waxy to eat. If used for icing rather than strictly for decorating, butter and/or a liquid will be added for better mouth feel and flavor.

As far as piping, you can do basic piped borders, etc, but for detailed work, this is probably not the best frosting of choice. I encourage anyone who has not tasted this on a cake, to give it a try.

The following has one of my favorite Italian Meringue recipes from Dede Wilson's latest Cake book (a great book btw) and a number of other classic meringue varieties;

Italian Buttercream
Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this icing. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well.

1 1/4 c plus 1/3 c sugar
1/2 c water
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.

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Italian Buttercream
This version is adapted from the Roux Brothers cookbook, "The Roux Brothers on Patisserie," a good cookbook for basic French pastry. The use of glucose with the sugar syrup helps to prevent sugar crystals from forming during boiling.

1 c plus 2 T water
3 c sugar
1/2 c glucose
9 egg whites
4 1/2 c butter, room temperature

Place water, sugar and glucose in a heavy sugar pan. Stir until mixture boils, wash down sides with wet, clean pastry brush and insert candy thermometer. Boil until the temperature of the syrup reaches 110°C, then start beating the egg whites in a stand up electric mixer, until stiff. When sugar reaches 120°C remove from heat and put the speed of the egg whites to the lowest. Pour the syrup into the whipped whites in a slow, steady stream, trying not to get syrup on the wire whip or the edge of the bowl. Continue to beat the meringue until it is nearly cold, about 15 minutes. Begin beating in the butter, a little at a time, and continue beating until smooth.

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Italian Buttercream
This is the recipe I use in the kitchen. Industry recipe sized. Keeps well and is good for adding any number of flavors.

Sugar 6 # 9 oz.
Water as needed to cover sugar in pot
Whites 2 1/2 qts.
Sugar 3 # 3 oz.
Butter, 17 #
unsalted soft

Heat first sugar and water to 121°C. Add this to meringue that has been beaten to stiff peaks with second sugar. Add in butter, in chunks. Note: if pastry kitchen is very warm, use slightly cooler butter; if meringue is very cold before adding butter or if butter has not incorporated into meringue (large cold chunks still in buttercream) use a hand torch around stainless steel bowl to help melt product. Of course, only use torch as directed by manufacturer.

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Swiss Buttercream
Unknown source. It has been in my kitchen book forever. While measured in cups, it is an industry recipe.

4 c whites
8 c sugar
5 # unsalted butter

Combine sugar and whites in the same mixing bowl you'll be whipping the eggs in. Place over a bain marie or steam table and heat until the whites are warmed through and the sugar is completely dissolved. When stirring, avoid using whipping tools or action as the incorporation of air at this stage may prevent sugar from being dissolved. Attach to mixer and wipe the outside of bowl if it has water on it. Whip stiff, then add in the butter in parts until incorporated.

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French Buttercream
This buttercream recipe contains egg yolks and is adapted from "Professional Baking." While an industry recipe, scales down well for home use.

2 lb. sugar
8 oz. water
12 oz. egg yolks
2 1/2 lbs. butter
1/2 oz. vanilla

Bring the sugar and water to a boil, and continue to boil until 115°C. While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light. When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed. Continue to whip until yolks are completely cooled. Mixture will be light and thick. While machine is running, add in the butter in chunks, but add it only as fast as can be absorbed into the mixture. Last, add in the vanilla.

posted in Cake Decorating For Beginners - 5 replies

Hello!

missmuffin — Mon, 14 Aug 2006 18:08:18 GMT

I'm new to your tribe. I'm also new to cake decorating. I've been on cakecentral.com for few weeks learning and observing. hope to do the same here!

posted in Cake Decorating For Beginners - 0 replies

Cooked Buttercream Question

jwhattersley — Wed, 02 Aug 2006 22:17:33 GMT

I made some cooked vanilla buttercream and would like to convert it to chocolate. Is it a big deal to add melted chocolate to a finished cooked buttercream? Will I melt it? I noticed the recipe I have tells me to add the chocolate toward the end anyway, but I'm nervous about it... THat stuff is so temperature sensitive.

posted in Cake Decorating For Beginners - 5 replies

Hello all!

GarthsWorld — Sun, 13 Aug 2006 00:03:12 GMT

Hey all. I just ran across this tribe and decided to join. I added a few pics to the photo album. I'm very amateur, but have fun with it. As the weather cools off I'll be baking much more. Also since a friend of my Mom's gave her a newer Kitchenaid mixer that she never uses, my mom sent me her old one, I have a 'new' toy! She got it when I was around 10 so that makes the mixer.... well, let's just say its a tad over 30. And seems to have a lot more life in it!

posted in Cake Decorating For Beginners - 0 replies

Perfectly Perfected Icing Techniques For Cakes

Rodney — Wed, 12 Jul 2006 03:23:07 GMT

One of the most intimidating and hardest to master techniques in cake decorating is perfecting perfectly smooth sides and tops of a cake. There are several different techniques to achieve a well placed, professional looking buttercream or other frosting on a cake, so please share your favorite method. I have a few, so to begin I present you with the following;

Upside-down Icing Technique

This is probably the easiest, beginner method to achieve perfect sides, tops and edges. It is also a sort of training wheels method to master the spatula skills for achieving the same results. The only thing I do differently, is on step 8, I keep in the freezer for 30 to 35 minutes, not 10 to 15 minutes. Enjoy...

1. To begin with, there are some tools I consider "must have" items:
A Turntable
A Spackling Knife [from a hardware store]

2. Trace the outline of the pan [top side down] onto a sturdy surface, such as a piece of foamcore, cardboard, or for a more permanent use, masonite.

3. Cover the outline with a piece of parchment paper about 1 to 2 inches larger than the pan's outline and tape securely so that there are not wrinkles. Some people have had success using acetate instead of parchment.

4. Using a very smooth icing, "ice" the area of the circle, extending the icing about 1/4" past the outline; any extra icing will be removed later. Apply the icing about 1/4" thick.

Place the "iced" board in the refrigerator and allow to chill until firm, about 10 to 15 minutes. If using an all shortening icing, you may need to place the board in the freezer instead.

5. Once chilled, remove the board from the refrigerator and place the "top" cake layer top down on the iced circle, centering is in place. Fill and add aditional layers. Here I have used only 2 layers, but normally I would have torted the layers into four.

6. Lightly crumb ice the sides of the cake and chill a few minutes if desired before applying the final coat of frosting. Apply the final coat of frosting to the desired thickness using a spatula or large icing tube.

7. Place the cake on the turntable. Dip the spackling knife in hot water and dry with a paper towel. Hold the blade against the side of the cake at about a 45 degree angle and reach the other hand around the back until it is near the hand holding the knife.

BE SURE THE SPAKLING KNIFE IS TOUCHING THE PARCHEMENT or else there will be a line of icing pushed out beneath it.

8. SLOWLY turn the turntable one full rotation WITHOUT STOPPING. Inspect the side so the cake. If it is not smooth to your satisfaction, repeat step #7 again. If a small amount of icing has pushed under the blade, simply scrape it away before repeating step #7.
Smooth any icing build up over onto the "bottom" of the cake with a small angled spatula. When the side are smooth to your satisfaction, carefully cut the parchment paper loose from the board ALL THE WAY AROUND THE CAKE using an Exacto Knife. Carefully return the cake to the fridge for about 10 to 15 minutes to firm the icing [all shortening icing may need to be put in the freezer].

Note: I keep mine in the freezer for 30 to 35 minutes. I found 10 to 15 minutes is not long enough.

9. Prepare the final cake board by smearing a few strokes of icing on it. Remove the cake from the fridge, center the board and quickly "FLIP" the cake over. REMOVE the cardboard, but leave the parchment in place and return to the fridge for about 10 minutes.

10. Carefully remove the parchment…..you should have a beautifully iced cake with perfect edges and a very level top.

Same steps but with pictures...
http://members.nuvox.net/~zt.proicer/message/saved/UpsideDownIcing.htm

posted in Cake Decorating For Beginners - 3 replies

Fondant or buttercream?

Rodney — Mon, 10 Jul 2006 19:42:42 GMT

Ok, just to kick this tribe off topic-wise, had anyone worked with fondant in any form, and what are your opinions? Gumpaste flowers or 3D figures?

Please share...

posted in Cake Decorating For Beginners - 12 replies

Hi

Harmonie — Wed, 12 Jul 2006 05:42:44 GMT

Hi, my name is Harmonie.

I am a mostly self taught pastry chef (no culinary school but plenty of on the job training). I am currently taking the Wilton Course 3 in cake decorating. The Wilton courses have been mostly stuff that I already knew but I did learn how to make a bunch of different flowers (now I know what all those different tips are for, lol) and I got to try fondant for the first time too.

I look forward to sharing cake decorating tips with ya'll.

:-)

posted in Cake Decorating For Beginners - 2 replies

mmmmcake

rita — Mon, 10 Jul 2006 01:27:28 GMT

yay im glad i found this tribe!
I got alot of cake deco items from an aunt so i started doing some stuff at home, I want to take classes, but i keep missing the starting dates!

posted in Cake Decorating For Beginners - 1 reply