Cake Decorating Made Easy!

Volume I
A Beginning & Intermediate Guide to

Baking & Decorating
Incredible Cakes
by Samantha Mitchell & Michael Prudhomme

Cake Decorating Made Easy! Vol. 1

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Copyright Notice
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While all attempts have been made to verify information provided in this publication, neither the author nor the publisher assumes any responsibility for errors, omissions or contrary interpretation of the subject matter herein. The Publisher wants to stress that the information contained herein may be subject to varying state and/or local laws or regulations. All users are advised to retain competent counsel to determine what state and/or local laws or regulations may apply to the user’s particular operation. The purchaser or reader of this publication assumes responsibility for the use of these materials and information. Adherence to all applicable laws and regulations, both federal and state and local, governing professional licensing, operation practices, and all other aspects of operation in the United States or any other jurisdiction is the sole responsibility of the purchaser or reader. The publisher and author assume no responsibility or liability whatsoever on the behalf of any purchaser or reader of these materials. Any perceived slights of specific people or organizations is unintentional.

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Table of Contents Volume I
Introduction: Welcome to the Wonderful World of Cake! Chapter 1: Tools of the Trade _______________________ Allow me to introduce … your Oven! ___________________ Equipment & Supplies ______________________________ Mixers __________________________________________ The Baking Pan ___________________________________ So What‘s a Baker to Buy? __________________________ General Equipment ________________________________ Chapter 2 : The Set Up_____________________________ The Baking Forecast _______________________________ High-altitude Baking Adjustments _____________________ Measurement 101 _________________________________ Special Measurements _____________________________ Metric Conversion Chart ____________________________ 1234 Ingredients __________________________________ Flour ___________________________________________ Sugar ___________________________________________ Shortening _______________________________________ Eggs ___________________________________________ Chapter 3: Bake That Cake!_________________________ Choosing the Pan _________________________________ The Baker‘s Party Chart ____________________________ Pan Preparation __________________________________ 8 10 10 11 12 13 16 17 22 22 22 23 25 26 26 27 27 28 28 29 29 30 32

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Professional Baker‘s Grease _________________________ Baking Aids ______________________________________ ―Evenly-Baked, Level Cakes‖ VIDEO __________________ I‘m All Mixed Up ___________________________________ Get Crackin‘ ____________________________________ Batter Up! _______________________________________ It‘s Baking Time! __________________________________ Is it Done yet? _____________________________________ The Cool Down ___________________________________ The Release _____________________________________ Chapter 4: The Recipe Box _________________________ Boxed Cakes _____________________________________ Scratch Cakes ____________________________________ Angel Food Cake _________________________________ Apple Butter Cake _________________________________ Banana Bread ____________________________________ Basic Applesauce Cake ____________________________ Carrot and Walnut Cake ____________________________ Chocolate Sheet Cake _____________________________ Classic White Cake ________________________________ Coffee Crunch Cake ________________________________ Cream Cheese Pound Cake _________________________ Delicious Pineapple Cake ___________________________ Easy Yellow Cake _________________________________ Healthy Honey and Oat Cake ________________________ Homemade Pumpkin Cake __________________________

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1 5 .Lemon Loaf ______________________________________ Red Velvet Cake __________________________________ Sophie‘s Chocolate Cake ___________________________ Strawberry Cheesecake ____________________________ Chapter 5: The Prep Room__________________________ Leveling _________________________________________ Trimming ________________________________________ Torting __________________________________________ 48 49 49 50 51 51 52 52 ―Leveling & Torting‖ VIDEO ___________________________ 52 Layer Cakes ______________________________________ ―Filling Your Cake‖ VIDEO ___________________________ Rolled Cakes _____________________________________ Types of Filling ___________________________________ Banana Cream Filling ______________________________ Coconut Cream Filling ______________________________ Chocolate Whipped Cream Filling _____________________ Lemon Filling _____________________________________ Pastry Cream Filling _______________________________ Strawberry Cream ________________________________ Stabilized Whipped Cream __________________________ Chapter 6: Icing ♪ ♫ ♪ ____________________________ Glazing _________________________________________ Almond Glaze ____________________________________ Buttermilk Glaze ___________________________________ Chocolate Glaze __________________________________ 52 53 53 53 54 55 55 56 56 57 57 58 58 58 59 59 Cake Decorating Made Easy! Vol.

Confectioners‘ Sugar Glaze _________________________ Honey Glaze _____________________________________ Lemon Glaze _____________________________________ Sour Cream Glaze _________________________________ Crumb Coating ___________________________________ ―Crumb Coat‖ VIDEO ______________________________ Frosting vs Icing __________________________________ Icing Control _____________________________________ The Spatula Method _______________________________ ―Icing The Cake‖ VIDEO ____________________________ Paper Towel Method _______________________________ ―Perfectly Smooth Icing‖ VIDEO ______________________ The Frostings ____________________________________ 7-Minute Frosting _________________________________ Chocolate Frosting ________________________________ Coconut Cream Cheese Frosting _____________________ Peppermint Frosting _______________________________ Strawberry Buttercream Frosting _____________________ The Icings _______________________________________ Buttercream Icing _________________________________ ―Mixing Buttercream 1‖ VIDEO _______________________ ―Mixing Buttercream 2‖ VIDEO _______________________ Chocolate Buttercream Icing _________________________ Chocolate Ganache ________________________________ Cream Cheese Icing _______________________________ Royal Icing ______________________________________ ―Mixing Royal Icing‖ VIDEO _________________________ 59 60 60 60 60 61 61 62 62 62 63 63 63 63 64 64 64 65 65 65 66 66 66 67 68 68 68 Cake Decorating Made Easy! Vol. 1 6 .

1 7 .―Royal Icing Tools‖ VIDEO __________________________ Chapter 7: Cake Decorating Made Easy______________ Easy Decorating Ideas _____________________________ Easy Decorating Techniques _________________________ Decorating Equipment ______________________________ Icing Bags _______________________________________ ―Pastry Bag‖ VIDEO _______________________________ Decorating Tips ___________________________________ Decorating Supplies _______________________________ Food Coloring ____________________________________ The Color Forecast ________________________________ Mixing Icing Colors ________________________________ The Pied Piper ___________________________________ ―Rosette‖ VIDEO __________________________________ ―Bead‖ VIDEO ____________________________________ ―Rope‖ VIDEO ____________________________________ ―Shell‖ VIDEO ____________________________________ ―Reverse Shell‖ VIDEO _____________________________ ―Triple Shell‖ VIDEO _______________________________ ―Zigzag‖ VIDEO ___________________________________ ―Leaves‖ VIDEO ___________________________________ Variations ________________________________________ ―Drop Flowers‖ VIDEO ______________________________ Cake Writing ______________________________________ A Baker’s Dozen Worth of Tips ______________________ 68 69 69 71 71 71 72 72 75 75 76 77 78 79 79 80 80 80 80 80 81 81 81 81 82 Cake Decorating Made Easy! Vol.

artist.Welcome to the Wonderful World of Cake! You are about to read your way through the World’s First Cake Decorating Video Books! For the first time ever. learning how to bake was a common rite of passage. mother. or fifty-something and you‘re feeling funny about your inexperience in the kitchen and you‘ve been trying to teach yourself on the sly because at this point in your life. but with the advent of modern technology and the convenience of superstores. And we‘re here to help! Baking is simply a friendly (and tasty!) form of household science. many of us have never had the need or the opportunity to discover the wonderful joys and unique pleasures of baking at home. Cake Decorating Made Easy! Vol. Perfect! This book‘s for you! Or maybe you‘re a sixty+ someone who already knows many of the basics but is looking to brush up on the latest skills and learn some new tips. You‘ll need a little math (measuring) and chemistry (mixing and heating ingredients to transform their structure) to see you through the cake baking procedure. right where they belong. Cake baking and decorating bring together arts and sciences into one craft that will require you to wear many different hats. 1 8 . Whether you‘re browsing through this book as a baker. you‘ll be able to read and see how it‘s done! This two-volume set brings the basics of baking out of the cookbooks. Here‘s your chance! Maybe you‘re an enthusiastic teenager or twenty-something college student out on your own for the first time and you‘d like to learn how to bake and decorate your own cakes as a hobby or to save money. Wonderful! This book‘s for you. Enjoy the show! For generations. student. Great! This book‘s for you! Maybe you‘re a thirty. you‘re here to learn something new. off the Internet and into your own kitchen. homemaker. forty. father. or entrepreneur. maybe to create birthday cakes that will enchant the grandkids or delight the bridge club. grandparent. you think you should know all this stuff. too! Cake baking and decorating appeals to many different people for all sorts of reasons.

You will learn about mixing colors. which provide easy to follow step-by-step instructions that demonstrate some of the latest and greatest baking and decorating techniques. level. Add a dash of dedication and a pinch of patience and these two books will help bring you from a no-skills novice to a master cake maker in no time! You are definitely in for a treat. 1 9 . And lastly. Included throughout both books are several links to video clips. and ice a cake until it is perfectly smooth and then finish it off with classic decorating techniques that will make even your very first cake look polished and professional. The second book teaches several more advanced decorating techniques with an emphasis on developing artwork and craftsmanship. Enjoy the journey! Cake Decorating Made Easy! Vol. as well as teach you how to properly measure. Maybe you see or know yourself to be more skilled in one area than another. Or maybe manipulating fondant into shape and piping perfectly symmetrical borders is no problem.Once the cake is baked. baking a cake and decorating it can be daunting. prepare and mix your ingredients. You will learn how to bake. Next you‘ll need the cap of a fine craftsman and plasterer to ice your cake perfectly smooth. trim and assemble your cake into a well-formed and well-balanced base. or the last icing you used came from a grocery store can. working with gum paste and creating character/novelty cakes. you‘ll need the artist‘s beret and a good dose of creativity to design the signature artwork that will complete your mouth-watering masterpiece! Taking all this into account. covering a cake with fondant. Maybe the baking is easy for you. these books will help bridge any gaps and provide easy solutions to ensure successful and satisfying results every time! The first book covers the basics of baking and will help you set up your kitchen with all the essential equipment. you will be amazed at what you can accomplish with quality ingredients and a little savoir-faire. you‘ll need to don your engineer‘s construction hardhat to perfectly release. Even if the last cake you baked all on your own was a mini chocolate cake in your Easy Bake oven. but coming up with decorating ideas and then making them workable isn‘t so easy. level. fill. piping borders. making flowers (not as hard as it looks!). No matter what your level of expertise or where your talents lie. but making an evenly baked cake seems beyond possible.

90 minutes to be exact. your Oven! When we look back. as well as the nice-to-have. then your oven is in fact heated to 350 degrees. We‘ll cover everything from ovens to measuring spoons in order to acquaint you with the necessary. this observation doesn‘t take very long. way back. HOT! It‘s only relatively recently that we have control over the temperature of our ovens by simply pushing a button or turning a knob.Chapter 1 – THE TOOLS OF THE TRADE In this chapter. you need to know how hot your oven bakes. Just like your ancestors who spent some time observing their little clay and tile ovens to figure out how many sticks of wood or lumps of coal they needed to add to bake their bread or boil their soup. mixing. 1 10 . place the thermometer on the middle rack in the center of the oven and leave it for 30 minutes at 350 degrees. and whether it‘s gas or electric. To perform this little test. you might take for granted that if you have set the thermostat for 350 degrees. Now allow me to introduce .. they were mainly heated with wood or coal and came in one temperature . but then only for the wealthiest of people. Without getting too technical or going into the engineering of ovens here. The Romans used tile ovens or raised brick hearths over an open fire. in this day and age. we‘ll look at the essential tools and equipment required to set up your kitchen for baking homemade cakes. and even then. But just how accurate is your oven? Whether you‘re lucky enough to be working with a brand new. Thankfully. These are widely available at grocery and hardware stores and typically cost between $10 and $25. The easiest and most reliable way to find out the accuracy of your oven is with an inexpensive oven thermometer. But that‘s not necessarily the case. baking and decorating your cakes easy and enjoyable. Ovens gradually made an entrance into the home in the 1500s. high-end professional Viking oven or not so lucky to be working with the artifact that was included with your apartment rent... to the ancient Egyptians. It wasn‘t until the late 1800s and early 1900s that ovens in the home became commonplace. you need to spend some time observing your oven too. way. they baked their breads and cakes in clay ovens that were heated with coal or wood. hardware and accessories that will make measuring. Record the temperature Cake Decorating Made Easy! Vol..

or ‗cold. older ovens take longer to heat up and bake. 1 11 . no? If your little experiment proves that your oven either bakes ‗hot. Cake Decorating Made Easy! Vol.‘ slightly cooler than the temperature you have set. You‘ll need to allow for enough time for the oven to properly preheat before the cake is inserted and bake your cakes for a few minutes longer. mixing bowls. In any case. whisks and brushes. You will now know that you need to either increase or decrease your settings to heat your oven to the perfect baking temperature. baking pans. be sure to keep your oven thermometer handy to do a spot check every so often just to be safe! rd nd st Equipment & Supplies It can be a little mind boggling trying to pick out the essential equipment from the useless gadgets that are all neatly arranged in kitchen departments and stores with their rows upon rows of mixers. congratulations! You‘ve got yourself a real winner! And if you‘re working with an older model of electric oven. measuring spoons. this is very important information to have. knives. Here‘s how your notes might look: 1 reading 327 degrees 2 reading 333 degrees 3 reading 330 degrees 327 + 333 + 330 = 990 / 3 = 330 degrees For this oven then. Repeat this exercise two more times. then add the three figures together. measuring cups. you need to keep in mind that typically. spatulas. you would set the temperature 20 degrees higher to 370 degrees to reach an actual temperature of 350 degrees. sieves. divide the total by three and you‘ll have the average temperature of your oven. If the experiment shows that your oven is dead on.‘ slightly hotter. cake racks. Easy enough.registered on the oven thermometer.

This is a MUST buy. stiff batter or icing that you throw at them.To help you sift out (pardon the pun) the essentials from the incidentals. • • • • Braun Multi Mix 4-in-1 M880 – For just $45. and the traditional beaters. Kitchen Aid KHM5TB – For around $60. but don‘t be tempted to buy one of the cheaper brands under $25. controlled. The bonus feature of the hand mixer is that it gives your arms a quick workout! You will find many reliable models on the market. this hand mixer provides a digital display. Includes the Kitchen Aid warranty. is powerful yet quiet. and compact. smooth cake batter and creamy icing. Mixers For creating fluffy egg whites. along with whisk attachment. You have two basic options. we have provided a complete list of basic equipment and supplies that will stock your kitchen with all that you need and none of what you don‘t. this hand mixer comes with the ability to transform from a mixer to a small cutter simply by changing attachments. this five-speed hand mixer is a favorite. you can enjoy an excellent hand mixer that is powerful and easy to use. this hand mixer comes in a variety of colors. Here‘s a list of reliable hand mixers with motors that can handle any thick. either a handheld mixer or a stand mixer. Best of all. Kitchen Aid Professional KHM9P – For just $60. 1 12 . unless you don‘t mind buying a new one every few months when the motor wears out. such as beating over a double boiler. easy cleanup. you‘ll need some type of mixer. Kitchen Ultra Power Plus KHM7T – Priced around $70. gooey. performing as well as nine-speed mixers and offering both dough hook and beaters. Hand Mixers A hand mixer is considerably less expensive than a stand mixer and will be able to handle all your cake baking and decorating needs. Cake Decorating Made Easy! Vol. There are special circumstances when only a hand mixer will do.

With 400 watts of power and 12 speeds. this mixer can handle just about any cake-baking project. this stand walker is a beautiful addition to any kitchen. Kitchen Aid Artisan – This stand mixer costs about $250 but is worth every dime. and kneading features. whipping. 1 13 . flat beater. This luxury item will definitely make your baking life easier. the bowl cinches up to its position. you can save yourself this expense and work solely with the handheld mixer. The stand mixer will do all your work for you! While you prepare your pans or wash your dishes. and can be made from aluminum. folding. Instead. this is an eye-catching stand mixer with solid construction. dough hook. With all these variations. it can be somewhat intimidating trying to figure out which pan is the right one to buy. this stand mixer is designed without a tilting head. Available in 22 unique colors. stainless steel. Cake Decorating Made Easy! Vol. but unless you make a great number of cakes or are planning to open a cake business. Kitchen Aid Professional 600 – Although a little pricier at $370. The Baking Pan Baking pans come in all shapes and sizes. and wire whisk attachments. as well as a durable motor typically covered by a guarantee. Here‘s a list of well-recommended brands and models: • • • Hamilton Beach 63221 – For about $170. your stand mixer will steadily beat your 22-minute frosting. Complete with a 6-quart capacity bowl and 600 watts of power. glass or soft silicone. Again there are many models to choose from ranging in price from about $40 to $300 or more.Stand Mixer A stand mixer is a countertop appliance that makes mixing easy and convenient since it leaves your hands free to work on other tasks. No workout bonus here. The heavy price tag will buy you extra beating. this mixer comes with a bowl with handle. as well as a splatter guard and pouring chute.

Cake Decorating Made Easy! Vol.2 inches high. Rectangle Pan The rectangle pan. you will bake two separate layers and simply stack them to make a double layer cake. These pans come in several different sizes. is indispensable for whipping up a quick and easy family dessert or for making enough cake to feed a small army of cake-crazy kids at a birthday party. also known as the sheet cake pan.To help guide you through the selection process. Other times you will slice each layer in two and make a fourlayer torte. This size square pan is as versatile as the round pan for making anything from simple single cakes to impressive quadruple layer cakes. 1 14 . In any case. 1 1/2 . These two sizes of round pans are considered standard size and are most often used to make layer cakes. Jellyroll Pan This pan is essential if you intend to make fancy rolled cakes such as the Swiss Roll and Büche de Noél (Christmas Log). You will need two 8-inch or 9-inch square pans. but the most popular is 10 x 15 x 1inch. here is a list of the basic pan shapes you‘ll need to get started on your new cake-making venture. Round Pan You will need at least two 8-inch or 9-inch round cake pans that are 11/2 2 inches high. For some recipes. they are a cake baking essential! Square Pan The square cake pan is as essential as its round cousin. not to mention date squares and brownies. The standard sized sheet cake pan is 9 x 13 x 2-inches.

Muffin Tin Muffin tins aren‘t just for muffins they‘re also the pans to use to make cupcakes. chiffon. sponge and pound cakes. lemon loaves and quick breads such as banana bread or zucchini bread. To release your cake or dessert. Again you should have two muffin tins on hand since some recipes make enough batter to fill 24 cups. This pan is primarily used for making angel food.Loaf Pan The loaf pan is used to make loaves! Which means you‘ll be using it to make pound cakes. Cake Decorating Made Easy! Vol. The standard muffin tin measures 3 inches across each cup. often removable bottom. Whichever size you choose. Bundt Pan A cake decorating genius invented the Bundt pan. Don‘t know who that was. this pan will make any beginner look like a pro! One 12-cup pan will meet your baking needs. These too come in a couple of different sizes with 8 1/2 x 4 1/2 x 2 1/2inch and 9 x 5 x 3-inch being the two most popular sizes. has a high side walled hollow cylinder in the middle and flat. you simply unlatch the spring remove your cake or dessert with the bottom plate intact. but you just might want two or three different patterns for a change in style. Tube Pan The tube pan. Spring form Pan Spring form pans are round and deep with a removable sand are designed for making cheesecakes and other desserts that can‘t be turned upside down for removal. or Angel Food Cake pan. but they were ingenious! The Bundt pan has a decorative pattern already worked into the shape and therefore requires minimal decoration after the fact for a beautiful finish. you should buy two of them since some recipes yield enough batter to fill two pans. Typically used to bake heavy cakes such as fruitcakes and pound cakes. 1 15 .

here‘s some shopping advice: DO buy shiny good quality aluminum pans. non-coated. these can be rented from cake supply stores. insulated. you could consider purchasing a 9-inch glass (Pyrex) pie plate and a couple of either 12 x 14-inch or 14 x 16-inch cookie sheets. shiny. to animals and vehicles. like heart or holiday pans. you‘ll soon notice that there are many options available when it comes to pan materials. glass and sili-cone to name a few. and even include many of the popular TV and movie cartoon (and computer generated!) characters. It all comes down to the fact that different materials conduct heat differently. Glass bake ware and dark pans conduct heat more than light colored pans and you‘ll need to lower your baking temperature by 25 degrees F. 1 16 . To save money and cupboard space. from numbers and letters. coated. You‘ll see aluminum. To narrow down your choice then. What a pan is made of can significantly affect the baking time and temperature. These are especially popular with kids and are an easy way to make a colorful and fun cake to delight the birthday boy or girl and impress the neighbors. Once you master cake baking. Specialty pans come in hundreds of shapes. you just might want to spread your wings and try your hand at pies and cookies! So what‘s a baker to buy? When you‘re out shopping for your new collection of pans.Specialty Cake Pan Now we get fancy! Specialty cake pans. dark. have patterns and shapes already worked into the pan. non-insulated. DO buy glass (Pyrex) pie plates. Extra Essentials To complete your beginner‘s package of bake ware. DO buy good quality stainless steel pans (although you‘ll pay a LOT more for these) Cake Decorating Made Easy! Vol. stainless steel.

That‘s it. They might twist and you might shout. You‘ll need a small collection of different sized mixing bowls to mix your cake batters. sifting does make a difference!) A sieve is a wire mesh bowl-shaped utensil used for sifting. such as flour and confectioners‘ sugar. fillings and icing. that‘s all. but they‘ll make sure that your cake comes out! AVOID buying flimsy aluminum and other metal pans. Cake Decorating Made Easy! Vol. Ceramic bowls are generally reserved for making bread dough. Typically. The sieve. as long as they‘re of the right size – large enough to hold several cups of batter or small enough not to ‗lose‘ one beaten egg. What you save in money you‘ll pay for in frustration. they‘ll work just fine.OK to buy dark colored or glass pans (as long as you remember to lower your baking temperature) OK to buy coated non-stick pans (you‘ll still need to grease and flour your pan for most recipes to ensure your cake releases properly) OK to buy silicone (rubber-like) pans. New to the baking scene. you should look to buy one set of graduated stainless steel bowls and a set of smaller glass bowls. 1 17 . being the more versatile of the two. glass or ceramic bowls. If you‘re starting totally from scratch and need to purchase mixing bowls. (And. they are great for evenly baking cakes. If you‘re working with a stand mixer. while glass bowls are used for either preparing and holding measured ingredients or mixing icing colors. But no matter the type of bowls. you‘ll mainly be using the accompanying bowl. Sifter & Sieve A sifter (as shown at right) is a large can with a mesh bottom and hand-operated mechanism best suited for sifting fine dry ingredients. Flimsy pans often warp and bake unevenly. fillings and icings. stainless steel bowls are used for mixing batter. You have the choice of using stainless steel. but you‘ll still need other bowls. General Equipment Mixing Bowls Unless space is at a premium. you can never have too many mixing bowls. is a must have. The sifter is optional. yes. straining or puréeing ingredients.

sugar. but today‘s baker should not be so quick to dismiss the necessity and dependability of an accurate measuring cup. You could make your measuring life easier by purchasing a nesting set of graduated sizes from one to five cups. This time. beaten eggs. molasses. plastic and also glass. but glass (Pyrex) is by far the best choice. Measuring spoons Measuring spoons are needed for measuring small amounts of either liquid or dry ingredients. 1/3. Dry Measuring Cups Dry measuring cups are used to measure your dry and solid ingredients such as flour. grains. Liquid Measuring Cups Liquid measuring cups are for measuring exactly that – liquids. such as salt. The clear glass makes it easy to read and accurately measure your liquids and. the list goes on! Measuring spoons are usually sold as stainless steel or plastic. milk. nuts. butter. or honey to name a few. you also need two different types. milk. but you really only need the standard graduated one-cup size. plastic and glass. The number one reason that cakes and icings turn out poorly is inaccurate measuring. one that has been calibrated to measure exactly one cup or 250 ml or 8 ounces of ingredient. 1 18 .Measuring Cups Maybe grandma was a whiz at casually estimating and measuring by eye. 1/2. cream. They come in stainless steel. 3/4 and 1-cup sizes. liquid and dry measuring cups. ceramic. They come in stainless steel. if heating is needed. oil. lard or vegetable shortening. baking powder. oil. either of which will work fine. shortening. such as water. baking soda. They come as a set Cake Decorating Made Easy! Vol. the choice is all yours! Standard sized sets of graduated cups include the 1/4. and chocolate chips as well as any solid fats such as butter. Not only do you need different sizes of measuring cups. a glass or Pyrex measuring cup is easily microwavable.

of nesting spoons including a tablespoon. No matter how little or how much you need of your dry or solid ingredients. fillings and icings. you‘ll also need a set of straight. the scale will measure out exactly what you need and not one coconut flake or chocolate chip more. A set of wooden spoons in graduated bowl sizes and handle lengths will be most useful. Spatulas Spatulas come in many different shapes and sizes each designed to perform specific duties. 1 19 . For mixing up cake batters. tapered and angled metal spatulas. In many cases. Balloon Whisk The balloon whisk is a series of wire (or nylon) loops attached to a handle and is the tool of choice for whipping eggs and incorporating meringues and other fluffy mixtures into batters and sauces. Mixing Spoons A mixing spoon can be any spoon that has a large enough bowl and long enough handle to comfortably be able to stir or fold in ingredients. you‘ll need a good flexible rubber or silicone spatula to scrape the insides of your mixing bowls clean and to squeegee every last bit of batter into your baking pans. For spreading and smoothing icing like a pro. you‘ll be using a regular old teaspoon (to mix icing colors) or your favorite soup spoon (to stir melted chocolate). The two types of spatulas most useful for the purposes of baking and decorating cakes are rubber spatulas and metal icing spatulas. teaspoon. 1/2 teaspoon. Cake Decorating Made Easy! Vol. Scale The scale is the master of measurement. 1/4 teaspoon and sometimes a 1/8 teaspoon.

Cake boards or plates You‘ll also need some sort of board or plate as a base for your cake.Cake Leveler The cake leveler would be the equivalent to the carpenter‘s level and is indispensable when it comes to slicing perfectly even layers or leveling off for a perfectly flat cake top. They have little ‗feet‘ on them that raise the cake off the countertop to allow the air to circulate freely over. A beginning cake decorator's best-kept secret is an elegant footed cake plate in either glass or ceramic. Commercial cake boards are generally made from either plastic or cardboard and can be purchased at most baking supply and craft stores. line baking pans. You can manage well enough with a long bladed knife for smaller cakes. but for larger cakes. everyday dinner plates work well enough. Baking paper is used to catch and transfer sifted dry ingredients. A beautiful cake plate can make the plainest of cakes look spectacular. separate cake layers and cover your working surface. Cake Decorating Made Easy! Vol. Wire Cake Racks Wire racks are used to support hot-from-the-oven cakes while they cool. around and under the cake. To serve a standard-sized round cake. 1 20 . you‘ll need a fancy board in a slightly larger size and shape to serve or display the cake. the cake leveler is a symmetrical layers. Baking Paper You‘ll need a roll of either parchment or waxed paper for various baking tasks. but if you‘re making square or larger shaped cakes. Plain boards are used for supporting the cake while being worked on and making it easier to move from different work surfaces and then onto the serving platter or plate.

Once your cake (supported by a cake board) is set in place. well-lined pair of gloves! Apron Obviously not an essential. wearing an apron makes any beginner look and feel like a pro! They also serve the legitimate purpose of saving your favorite shirt from being stained with food coloring or other indelible foodstuffs. you can easily rotate and tilt to smooth icing and pipe expert details with ease. No baker wants his or her hard work to crack apart when the pan is suddenly sent crashing onto the counter. Oven Mitts This recommendation is made for all of you who are in the habit of grabbing whichever dishtowel happens to be handy to retrieve hot pans from the oven. And that‘s it! Hopefully you already own most of the items on this list. such as the new silicone variety. you might want to buy your equipment at restaurant supply shops or pick according to what you absolutely need to make a certain recipe. to save their helpless hands from being singed when the dishtowel slips.Turntable A turntable doesn‘t quite qualify as a cake decorating necessity. but it sure makes the job a whole lot easier to manage. If not and you‘re starting from scratch. So save a finger--and a cake or two—by choosing a good quality. but just like the fancy cake plates. 1 21 . The prudent cake baker invests in a pair of reliable oven mitts. That way you can slowly accumulate the whole collection without blowing your budget! Cake Decorating Made Easy! Vol.

you may need to adjust both time and temperature to properly bake your cake. . The effects of this rapid liquid evaporation will play havoc with cakes that depend on the expansion of steam trapped in the dough for their rising. It may seem strange. but depending on your particular oven. and where you live. bowls. and the ingredients . spatulas. The Baking Forecast If you‘ve had trouble with collapsing Angel or sponge cakes in the past.THE SET UP Now that you have all your baking equipment and supplies in order. there are a few standard adjustments that you‘ll need to make to each recipe to increase your chances of success. Predicting the ―baking forecast‖ is a little like predicting the weather. If you know or find out that you live high above the clouds. 1 22 . it‘s time to put them to good use! The first step in baking a cake is reading through your recipe to familiarize yourself with the instructions and picking out which equipment and ingredients you‘ll be using. you may be relieved to discover that it wasn‘t your fault.the order that they are to be mixed . beaters. • • • • • High Altitude Baking Adjustments Increase the oven temperature by 25¼F Reduce baking time by a few minutes to prevent over baking Fill pans 1/3 to 1/2 full to avoid batter overflow Generously grease and flour cake pans to prevent cake from sticking Reduce baking powder or soda by 1/2. spoons.baking becomes a simple assembly job.Chapter 2 . which size and type of pan(s) you use. Cake Decorating Made Easy! Vol. and sometimes just as accurate! Recipes generally provide both a baking time and temperature. Once you‘ve set out the mixer. the air pressure is lower which means liquids evaporate at a faster rate. unless you take some precautions. but where you live can greatly affect your chances of baking a successful cake! If you live anywhere in the world at an altitude higher than 3500 feet above sea level. measuring cups and spoons.

Cake Decorating Made Easy! Vol. gently tap the cup on the countertop to release the air before ‗sweeping. the flour is spooned or scooped into the measuring cup to over full. oats. sugars (except brown sugar) and starches. but just like getting to know your oven. (as shown in this picture) or you can measure as you go. and bread crumbs. you‘ll spoon or scoop until just over full and then lightly pack down to a level cup. you‘ll use a technique called the ‗spoon and sweep. and then with the flat backside edge of a butter knife. Get Google Earth http://earth. you‘ll soon know everything there is to know about high-altitude baking if you live at the top of the world or close to it. Either method works fine. the choice is totally up to you! Just be sure to measure correctly using the proper utensils.csuextstore.google.‘ Flakes & Crumbs To measure flaky and crumbly ingredients such as shredded or flaked coconut. dry measures for dry and liquid measuring cups for liquids. Improper measuring is a surefire way to sabotage your efforts! Dry Ingredients For fine and powdered dry ingredients such as flours. So if you‘ve ever had a cake fail for seemingly no reason at all. it‘s time to measure! You can either measure out all the ingredients in advance.‘ (This is the technique we all loved to help our mothers with when we were little. the excess is swept off to give you a perfectly level cup of flour. visit http://www. placing them in separate bowls. 1 23 .com/ and find out your elevation! For more detailed information on high-altitude baking.com/store/pc/home.This may seem a tad complicated. Measuring spoons are used for small amounts of either liquid or dry ingredients. and cocoa.asp. Measurement 101 Now that you know where you are in the world and you‘ve set up your equipment and assembled your ingredients.) Simply put. To make sure there are no air pockets trapped under the flour.

your recipe calls for 1-cup nuts. Liquid Ingredients To measure liquid ingredients. finely chopped. You can also accurately measure some solids (such as peanut butter. are sold in 16 oz or 454 g packages. Pay attention! If your recipe calls for 1 cup of finely chopped nuts. honey. or ground nuts.Nuts & Bits Nuts are rarely used whole in recipes (except as a garnish) and generally require a little preparation before being measured. use the liquid measuring cup. lard and vegetable shortenings) by packing them into a (dry) measuring cup and then leveling smooth with the flat edge of a knife. yogurt. Choose the line that matches the required measurement and make a straight clear cut through the product. you would measure out one cup of nuts and then chop them to bits. To properly read your measurement. If. liquid eggs and fruit purées. which include water. Your recipe will specify coarsely chopped. To measure nuts and other bits such as chocolate or butterscotch chips. Use a spoon or small rubber spatula to scoop it out into your mixing bowl. read the cup at eye level looking at the bottom line of the meniscus--the thick surface line of the liquid. that would mean you would finely chop the nuts and measure out one cup. which are marked with measurement lines representing different measurements. finely chopped. on the other hand. you‘ll use your clear glass Pyrex measuring cup. spoon or scoop to fill the measuring cup and brush it off to level. and scoop out with a rubber spatula. sour cream. fill to the desired line. Solid Ingredients Most solid fats. molasses. such as butter. and the entire milk family. Place the cup on a flat. level surface and pour to the required level. Syrups & Such For the in-between gang of ingredients (thick liquids and thin solids) such as syrups. 1 24 . juice. Cake Decorating Made Easy! Vol.

Special Measurements Every so often you‘ll come across a recipe that uses strange instructions like ‗heaping‘ and ‗dollop. and then with a spoon or spatula. then press down tightly. baking soda. salt. pour to fill the spoon to level. Cake Decorating Made Easy! Vol. they are mighty! Most spooned ingredients – baking powder. large dollop. For dry ingredients. Measurement Description Dollop Scoop a heaping spoonful. compacting the ingredient. Place the ingredient in a measuring cup. Now that we‘ve scared you into being careful … measuring with spoons is actually easy! For liquid ingredients. Firmly Packed Heaping Level or Even Lightly Packed Pinch or Dash Measure 1/6 of a teaspoon. For a small dollop. Rounded Measure to just over full leaving a rounded.‘ Refer to the following chart if any directions leave you wondering what to do. cream of tartar and spices. Level off the top with a flat spatula or the back edge of a knife to make it even with the top of the measuring cup. use a teaspoon. Place the ingredient in a measuring cup. 1 25 . use a mini-version of the ‗scoop and sweep‘ method outlined above. rather than flat. use a tablespoon. Pile on as much as possible onto a measuring spoon or measuring cup. are very powerful agents and inaccurate measuring even by the tiniest amount can throw off either the taste or consistency of your cake.Mini Measurements Although spooned measurements might be small. gently press the ingredient down. top.

5 ml 250 ml 1-2-3-4 Ingredients The 1-2-3-4 Cake first appeared in the 18 century at a time when many people were illiterate. this chart is for you! Standard Metric Conversion Chart Volume 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 teaspoon 1 tablespoon 1/4 cup 1/2 cup 3/4 cup 1 cup Weight 1 ounce 8 ounces 16 ounces 28. For all our British.75 5 ml 15 ml 62.com frequently receive requests to convert cups to grams or ml.5 ml 3. Indian and Australian readers who submitted their questions.5 g 455 g 1. 1 26 . European. and ounces to grams. To simplify the baking process for the masses.25 ml 2.4 g 227. Canadian.Metric Measurements The experts at support@cakesmadeeasy.5 ml 125 ml 187. cake th Cake Decorating Made Easy! Vol. teaspoon and tablespoons to ml.

sugar. Self-rising flour is generally available at grocery stores in the baking aisle. Self-rising flour – is an all-purpose flour to which a leavening agent has been added in the form of baking powder and salt. • • To substitute for one cup of cake flour. This is also known as plain flour and would be the type to use when your recipe simply lists ‗flour. but they‘re not all created equal! Flour can be made from many different grains. Allpurpose flour comes either bleached or non-bleached. There are several types of flour on the market. For the purposes of the cake recipes found in this book. mix one cup of all-purpose flour + 1 1/2 teaspoons of baking powder + 1/2 teaspoon salt. Sugar There are dozens of types of sugar from regular granulated sugar to liquid invert sugar. Cake and Self-rising.recipes were organized into four main ingredients . three cups flour. which makes for more ‗elastic‘ and chewy breads.one cup of butter. fluffy cakes such as angel food and sponge cakes. and four eggs. nuts and even certain root vegetables. tender cakes. making it the best choice for light. Cake flour contains the least amount of gluten and produces light. • All-purpose flour – is an equal mix of cake and bread flours. two cups sugar. either of which work fine in cake batters. you need to familiarize yourself with just three flours: All-purpose. The main difference among baking flours is the amount of gluten they contain. Bread flour contains a relatively high amount of gluten. high starch wheat.‘ Cake flour – has the least amount of gluten of all wheat flours and contains soft. but if not. Cake Decorating Made Easy! Vol. it‘s not always so easy to decide which brand to use. Flour Generally a cake recipe will specify the type of flour to be used but even then. Pastry flour is best for making pastries. 1 27 . piecrusts and biscuits. butter (shortening) and eggs— continue to dominate the cake scene but now come in so many different varieties that special attention must be taken to ensure a good outcome. These basic four ingredients – flour. you can mix your own at home. But for the purposes of baking the recipes in these books.

Brown.' use a vegetable shortening found in the baking aisle of your grocery store. all shortenings are not created equal and besides taste. such as Crisco. Adding molasses to fully refined white sugar is the same thing. or Confectioners‘. 1 28 . Also known as white sugar. this is the one to use when a recipe calls for either ‗sugar‘ or ‗white sugar. they all have different melting points. As long as you have the right size. It is perfectly suited for mixing smooth icings and glazes. Eggs Unless otherwise specified by your recipe.and most other recipe books as well. If your recipe simply lists 'shortening. Simply set out the number of eggs needed on the countertop (make sure they don‘t roll!) or in a bowl. which means they behave and perform differently when heated and baked. There is no difference baking-wise between white-shelled or brown-shelled eggs. Shortening Technically. but does not work as a substitute for white sugar in lighter cakes. Whichever type of shortening is being used. lard or vegetable shortening. either brown or white will work fine in any recipe! Cake Decorating Made Easy! Vol. it should be set out for about 30 minutes before using to soften to room temperature.‘ Brown sugar – is sometimes referred to as Golden Yellow sugar and is incompletely refined white sugar that still retains some molasses. Again. It has a distinctive flavor (due to the molasses) and tastes great in spice or fruitcakes. Eggs are sold in four different sizes: small. margarine. always use large eggs. medium. for about 20 minutes before using. • • Granulated sugar – is the all-purpose sugar of the sugar family and the most commonly used in baking. large and extra (or very) large. • Confectioners‘ sugar – is also known as icing sugar or powdered sugar and is a finely ground white sugar containing a little starch or other anti-packing ingredient. eggs should always be used at room temperature. unless otherwise specified in your recipe. you‘ll be using one of three types of sugar: Granulated. shortening is the solid form of an edible fat such as butter. Again. Always use the exact shortening specified in your recipe.

from preparing your pans to serving your edible masterpiece.com!) for pan size and batter and icing amounts. we will walk you through the entire procedure of baking a perfect cake. The charts also provide metric conversions (a popular request at www. and icing amounts for the different shapes and sizes of pans. 1 29 .Chapter 3 .BAKE THAT CAKE! In this next chapter. The figures are based on a 2-layer or 4-inch high cake. and then some! It provides batter amounts.CakesMadeEasy. Begin by preheating the oven to the temperature specified in the recipe. But what pan do you use when that information isn‘t provided? Or which pan do you use if you don‘t own the recommended pan(s)? The following chart will provide you with everything you ever wanted to know about pans. set the temperature and allow the oven to heat up for about 15 minutes before baking. the number of servings. while measuring and mixing your ingredients. To preheat your oven. Choosing the Pan Choosing which pan to use can be as easy as reading your recipe which will. provide you with both the shape and size of pan. The charts below show baking information and serving amounts for 2-inch pans. The serving amounts are based on party-sized portions which are generally cut to give a 2 x 1 1/2 inch (or 3-inch square) piece of cake. more often than not. average baking times and temperatures. as well as Fahrenheit/Celsius and gas number conversions. Most ovens have a preheat setting which will beep when the oven has reached the desired temperature. May you be spared many hours of research and guesswork to convert your recipes into the baking language of your choice! Cake Decorating Made Easy! Vol.

unless otherwise specified Cake Decorating Made Easy! Vol.The Baker’s Party Cake Chart 2-inch deep pans. 1 30 .

Cake Decorating Made Easy! Vol. 1 31 .

lemon or strawberry. Before pouring your batter into your baking pan(s). But if you are baking a chocolate.Pan Preparation Next. the following directions would apply: • • Sprinkle flour or cocoa powder into the pan. set out the cake pan(s) suggested in the recipe. yellow. consult the chart of alternative cake pans. 1 32 . such as white. For lightcolored cakes. or dark-colored cake. If by chance your recipe makes no such specification. If you don‘t have the exact size specified. Cake Decorating Made Easy! Vol. use regular allpurpose white flour. • • Spray the inside bottom and sides of the pan with a light coating of nonstick spray. devil‘s food. Flouring Flouring a cake pan is easy to do and plays an important role in baking a perfect cake by ensuring a cake will release easily from the pan. or you would prefer a different shaped cake. Then lift the pan. Greasing There are two common and very easy methods for greasing a baking pan. tilting it from one side to the other and tapping the sides to move the flour around to coat the grease evenly. which won‘t affect the appearance of the bottom of the cake. reduce the oven temperature by 25 degrees. If you‘re using glass pans or dark colored non-stick baking pans rather than shiny aluminum or stainless steel pans. In both situations. Be careful not to spray too much! Or dip a paper towel or waxed paper into solid shortening such as Crisco and then wipe the inside bottom and sides of the pan until they are lightly coated. check your recipe to see if it specifies either greased or non-greased pans. lightly and evenly. you‘re to assume that the pan(s) should be greased and floured. A little grease goes a long way and will keep the cake from burning and allow it to release easily once baked and cooled. use cocoa powder. Greasing and flouring the cake pan(s) is important as it keeps the cake from sticking.

with their smallest diameter 10 inches or larger. You will have a bowl of greasy paste. remove the heating core and repair the hole left behind with the plug of cake from inside the heating core. Professional Baker‘s Grease Here we share one of the best-guarded secrets of the pros: Professional Baker‘s Grease. a nail used to make piped icing flowers. Heating cores and flower nails should only be used when baking larger cakes. To use a heating core. some baker had the ingenious idea of using a flower nail (which is generally made out of metal) to help bake their cake. This grease works especially well for greasing ‗difficult‘ pans such as Bundt and shaped pans with deep crevices and indentations. But somewhere in time. vegetable shortening and vegetable oil. tilt the pan over the sink and tap out any excess flour or cocoa powder to avoid caking or crusting on the bottom of the cake. which you‘ll use to grease your pans. Try it you‘ll like it! Baking Aids Baking aids come in a few different forms. When your baked cake has cooled. 1 33 . cakes all around the world will be slipping and sliding right out of their pans! To make a batch of this highly prized grease. A flower nail is just that. Mix until well blended. Generously grease a • Cake Decorating Made Easy! Vol. Flower Nail – For a less intrusive aid. • Heating Core – This is a cone-shaped metal cylinder that is used to help distribute the heat evenly to the middle of the cake.• Finally. grease it inside and out and place it upright standing on its narrow end in the center of the pan and fill it level to the cake batter. try using a flower nail. Baking strips can (and should!) be used for any sized cake. Once this secret gets out. mix together equal parts flour. The recipe looks like this: Professional Baker‘s Grease 1 cup vegetable shortening 1-cup vegetable oil 1-cup flour Cream shortening and add vegetable oil and flour. some more conventional than others.

Click here for the ―Evenly-Baked. you‘re ready to start mixing! Closely follow your cake recipe. you should end up with a nice creamy smooth batter ready to be poured into your baking pan(s). Practice the following common egg preparations and you‘ll soon be an eggspert: to the act of separating the egg yolk from the egg white. There are in fact some recipes that produce thick and lumpy batters. not the rule. Once your baked cake has cooled. Hold the egg over the bowl to contain the egg whites. Say b-bye to burnt or crisp cake edges! For easy step-by-step instructions and a quick demonstration of these magical tools. but they would be the exception. These are pre-moistened belts that are wrapped around the cake pan while the cake bakes. Every fashion-conscious pan wants one! Baking strips approach the problem of heat distribution from a different angle. tap the middle of the egg sharply against a hard surface. Get Crackin‘! Working with eggs can be a little tricky until you learn a few simple techniques. The fat in egg yolks prevents the foaming of egg whites and that‘s why egg whites are beaten separately to allow them to reach their full foaming potential. floured and set to go. You should be going for smooth and creamy unless otherwise stated in your recipe. I‘m All Mixed Up Once your pans are greased. 1 34 . There won‘t be any hole left behind to plug and your cake will be perfectly baked through and through. The extra moisture and cooling effect of the strips evens heat distribution and helps your cake bake evenly. invert your cake and simply remove the nail. Eggs are often separated because the egg yolk and egg whites have different properties. and gently Cake Decorating Made Easy! Vol.flower nail and stand it on its head in the center of your baking pan. If you pay close enough attention. Egg yolks contain fat and work great as thickeners in custards and fillings. • Baking Strips – These are useful fashion accessories for the modern baking pan. mixing the ingredients exactly as directed. Level Cakes‖ VIDEO. To separate the egg.

Whether your recipe specifies it or not. Well-beaten – beat egg yolks and whites together with either a whisk or mixer until they are light. Slightly beaten – beat egg yolks and whites together with a fork or whisk until the egg yolks and egg whites are evenly blended. Soft peaks – describes egg whites that have been beaten until gentle peaks form and fold over when the beater is lifted. up and over motion. One little drop could prevent your egg whites from foaming. Cake Decorating Made Easy! Vol. frothy and evenly colored. but that‘s a LOT of hard work!) just until straight peaks form when the beater is lifted.pull apart the eggshell. Mixing Methods Other common terms used in recipes refer to specific methods of mixing. Be careful not to break the egg yolk and accidentally have some drop into the egg whites. Tip the egg so the egg yolk settles in one half of the shell.To stir vigorously with a spoon. Lemon colored – refers to the color of egg yolks beaten at high speed with a mixer until they turn a light yellow and form ribbons when the beater is lifted. Then gently tip the egg yolk back and forth between the two halves until all of the egg white has dripped into the bowl. whisk or mixer. Stiff peaks – beat egg whites with a mixer (or whisk. You are trying to combine fluffy whites with heavier mixtures and you don‘t want to lose the air you‘ve managed to beat into the egg whites. Continue folding until no streaks remain. Gently folded – refers to the action of gently incorporating beaten egg whites into other mixtures. across. which allows the egg whites to drip through. It‘s best to pour the beaten egg whites on to the heavier mixture and then with either a spoon or rubber spatula. gradually incorporate the two with a downward. but hangs on to the egg yolk. in a covered container and keep in the refrigerator for later use. To avoid this from happening. if not being used in the same recipe. You need to pay close attention to which term your recipe uses because the success of your cake depends on it! Beat . 1 35 . folding is always a gentle action. Place the egg yolk in a separate bowl or. drop the egg whites one at a time into a cup or small bowl and then transfer them to the mixing bowl. Or you can use an actual egg separator that has a small cup with narrow slits.

Whisk . mix one ingredient fluffy mixture into another with a spoon or spatula using a circular down (to the bottom of the bowl).To mix two or more ingredients to produce a uniform and smooth mixture. It‘s Baking Time! Unless your recipe states otherwise. If you notice any air bubbles on the surface of the cake.To mix two or more ingredients together.Blend . mixture.To beat with a mixer at high speed to increase volume until frothy or stiff. 1 36 .To mix with a spoon using a circular motion.To beat softened butter and/or shortening and/or sugar with electric mixer to produce a smooth and creamy. across. If you have more than one cake to bake at a time. Stir . creaming. up and over movement. you‘ll want to bake your cake on the center rack of your oven. Cake Decorating Made Easy! Vol. beating. focus on the gently. Whip . or light and fluffy. Cream . Fold . You may need to do this several times before all of the air bubbles are popped. If the batter is thick and does not spread easily. For even baking you need proper circulation of heat and air around each pan. Folding is most often used to incorporate beaten egg whites into the cake batter or whipped cream into a filling or mousse. you‘ll have yourself a bowl full of batter. The idea is to combine the two ingredients without deflating the fluffy mixture. Batter Up! Once you‘re done separating eggs.(The most difficult method to master and that‘s why we mention it twice!) To gently. take a regular butter knife or spatula and move it along the top of the batter to smooth it out evenly over the entire surface of the pan. folding and whipping.To use a whisk to beat with a whipping motion to add volume. Then tilt the pan slightly so the batter spreads out evenly. Combine . Carefully pour the cake batter into the middle of the pan. Gently knock out the air bubbles by lifting the pan off the counter an inch or so and gently dropping it back down. be sure they don‘t touch either each other or the oven walls. you‘ll want to get rid of them.

Return it to the oven for an additional two to four minutes.Because different ovens tend to bake differently. if not. In other words. check for doneness after 23 minutes. (Unless you have baked a quick bread or pound cake that takes a warm syrup or glaze to seal the top crust. The time it takes for a cake to cool will vary depending on the size and type of cake pan used. it is IMPERATIVE that your cake cool down before you begin icing and/or decorating it. then the cake is not done. over and around your cake. If the toothpick comes out clean. on wire cake racks to allow the air to circulate under. still in its pan(s). or with tiny dry and crumbly cake bits attached. Your cake is completely cool when both the top of the cake and the bottom of the pan are cool to the touch.) For every other kind of cake. remove it. re-testing for doneness after the added minutes have lapsed. you should check the doneness of your cake five to eight minutes prior to the time listed in the recipe. allow the cake to cool before icing it. The yummy aroma may tempt you to speed up the decorating. You‘ll end up with one gooey mess! Place your cake(s). What do you see? • • If any wet and gooey cake has stuck to the toothpick. your cake is done! Remove it from the oven and place on wire rack to cool evenly without cracking. The Cool Down After the cake is removed from the oven. 1 37 . Your cake will crumble or fall apart. Resist! Trying to remove a warm or hot cake from its pan will only result in frustration. Is It Done Yet? Here‘s how to test the doneness of your cake: Gently poke a toothpick straight down through the center to the bottom of the cake. Most cakes need a minimum of 30 minutes to cool down. If your cake is done. return it to the oven and set the timer for an additional two to four minutes. if the recipe gives a baking time of 28 to 32 minutes. Pull it out and examine closely. You must allow enough time for your cake to completely cool. The reason? A hot cake will melt the icing and absorb it like your best sponge. Cake Decorating Made Easy! Vol.

Gently tap and wiggle the cake pan to help loosen the edges and then slowly lift the pan off the cake. If the bottom of the cake pan is still warm to the touch. filled and iced. For cakes meant to remain in their pans (sheet cakes or dessert squares). To test the temperature of the cake. If it seems that the cake is stuck to the pan. don‘t despair! You can easily patch your cake back together and once assembled. The warmth will have melted the grease allowing the cake to slip right out of the pan. but you‘ll still need to make sure your cake has completely cooled before you begin icing it. which should ensure a quick and easy release.The Release Removing a cake from its pan without damaging it is one of the trickier steps in baking a perfect cake. no one will ever notice. Begin the big release by carefully running a butter knife around the edges of the pan taking care not to cut into the edges of the cake. If by chance some of the cake sticks to the pan. Next place a platter of some sort (a regular dinner plate works well for round pans) upside down on top of the cake pan. Here‘s a general procedure. the cake is still too warm. gently touch the top of the cake as well as the bottom of the pan. your cake is ready to be iced! Congratulations! Baked Cake! You‘ve just made (maybe your very first?) Perfectly Cake Decorating Made Easy! Vol. When both cake and pan are cool to the touch. 1 38 . you can return the whole thing to a warm oven (300 degrees) for 2-3 minutes and then repeat the above procedure. you won‘t have any releasing troubles to deal with. Now hold the platter securely in place while you quickly and carefully flip both platter and pan together so that the plate ends up on the bottom.

the better the lesson! Most importantly. Boxed cakes are always great for saving time no matter how experienced you are in the kitchen! If you do decide to start out using a boxed cake.Chapter 4 – THE RECIPE BOX In this chapter. reducing both the amount of kitchen time as well as the amount of stress on the baker (that would be you). chalk it up as a lesson well learned and move on to the next recipe. But when you‘re first testing out your new baking skills. They provide an easy introduction into the world of baking. you may be moving a little too fast or you‘re a little too critical of yourself and your newfound skills. The box contains a package of all the dry ingredients. 1 39 . Duncan Hines and Betty Crocker are both reliable Cake Decorating Made Easy! Vol. Be kind to yourself and choose your recipes wisely. a boxed cake is a great choice for a starter cake. Once you have mastered your first cake. When you make a mistake (and you will). a homemade cake made from scratch is a whole lot tastier than a cake made from a boxed mix. water or milk. All you need to do is add the wet ingredients – the eggs. any of the more popular brand names will do. and some oil. Keep in mind that starting out takes a lot of time and even more patience. we provide several easy-to-follow cake recipes for you to try your hand at actually making a cake rather than just reading about it. you‘ll gain more and more confidence in your ability and you‘ll soon be ready to step outside of the box and move on to other more challenging recipes. you‘ll have the confidence to bake a second. If you find yourself getting frustrated. have fun! Cakes are central to many celebrations and if you aren‘t having fun. You‘ll be making yourself proud and delighting others in no time! Boxed Cakes Without a doubt. you‘re missing the whole point. and then even a third! With each cake baked. mix them all together and voilå! A half-homemade cake batter ready to pour! Even some of the more seasoned pros are known to use boxed cakes in a pinch. pre-measured and pre-sifted. The bigger the mistake.

This cake can easily be frozen. you can move on to slightly more difficult recipes. about 1 1/2 minutes. Turn oven off after 30 minutes. take a walk up the baking aisle and toss a boxed cake into your cart! Scratch Cakes As you become more and more comfortable with your new-found baking skills. Bake for 30 to 35 minutes until golden brown.brands that make a wide selection of cake mixes to choose from. scraping bowl often. room temperature 1 1/8 cups sifted cake flour 1 3/4 cups sugar. Beat until foamy. about 1 1/2 minutes. going around in circular motion 3 times to release large air bubbles. Invert to release cake. Then sift flour and 3/4 cup sugar together 5 times. Leave cake in oven for 5 more minutes before removing. Do NOT grease pan. Pour into 10-inch tube pan. Put egg whites and salt into large mixing bowl. 1 40 . Gradually sprinkle in 1 cup sugar while beating on medium speed. So the next time you‘re out doing the groceries. Sift flour once before measuring. The following recipes have been chosen because they are easy to follow and require minimal icing to make them table ready. about 2 1/2 to 3 minutes. Allow cake to cool in pan 20 minutes. Beat only until sugar is blended. divided 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1 scant teaspoon almond extract Preheat oven to 375 degrees. Add cream of tartar and continue beating until stiff. Sprinkle in sifted flour mixture evenly and quickly. Turn to low speed and add vanilla and almond extracts. Beat only enough to blend. Pick one and have fun! Angel Food Cake 12 egg whites. Hallelujah! Cake Decorating Made Easy! Vol. Cut through batter with knife or spatula. Do not over-beat until dry.

beaten 1 cup mashed ripe or over ripe bananas (the uglier. salt. Allow the cake to completely cool and then frost with either Cream cheese or Buttercream frosting. Generously grease a 9x13x2-inch baking pan. Decorate top of cake with pecan halves and enjoy! Banana Bread 1 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon nutmeg 1/3 cup butter 2/3 cup sugar 2 eggs. In another bowl. the better!) Cake Decorating Made Easy! Vol. beating well after each addition. Pour the cake batter into the prepared baking pan and bake for 30 minutes or until toothpick comes out clean. cream shortening and sugar for two minutes until light and fluffy. and various spices.Apple Butter Cake 2 1/2 cups sifted flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 tablespoon vinegar 1 cup milk 1/2 cup shortening 1 cup sugar 4 eggs 1 cup apple butter Pecan halves Preheat oven to 350 degrees. stir in the apple butter until well blended. 1 41 . In mixer bowl. beat eggs until lemon colored. combine the sifted flour. combine the milk and vinegar. Using a fork. In a bowl. In a third bowl. baking soda. Add flour mixture alternately with the milk/vinegar and shortening/sugar mixtures.

Repeat. chopped 1/2 teaspoon vanilla extract Cake Decorating Made Easy! Vol. baking powder. In a large mixing bowl. sifted 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon 4 eggs 1 cup vegetable oil 2 large carrots. dissolved in 1 tablespoon of warm water 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup raisins 2 cups flour Preheat oven to 375 degrees. add the flour a 1/2 cup at a time. softened 1 teaspoon baking soda. Carrot and Walnut Cake 3 cups flour. Sift together the flour. Add the sifted ingredients and beat until well blended. In a large mixing bowl. Loosen sides with a knife and invert to remove from pan.Preheat oven to 350 degrees. grated 1/2 cup black walnuts. Grease and flour a 9x5x3-inch loaf pan. Pour the cake batter into the prepared pan and bake for 40 to 45 minutes or until toothpick comes out clean. Grease and flour a 9x13x2-inch baking pan. Pour batter into pan and bake for 60 minutes. Add eggs and banana and beat until just blended. cold 1/2 cup butter. Allow baked bread to cool in pan for 15 minutes. blending until the flour is well incorporated into the batter. This cake can either be iced with your favorite icing or simply dusted with powdered sugar. With the mixer on low. Basic Applesauce Cake 1 cup sugar 1 cup applesauce. cream butter and sugar. 1 42 . baking soda and salt. combine all of the ingredients. except the flour.

In large mixing bowl. Chocolate Sheet Cake (This is one cake you get to ice hot from the oven!) 2 cups flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs. dividing the batter evenly. sugar. Place one cake on serving plate. salt and cinnamon. baking powder. Gradually. baking soda. Allow cakes to cool and remove from pans. add the egg mixture into the dry ingredients. Pour batter into prepared pans. baking soda. and salt. place the second layer on top and finish icing the entire cake. In a second bowl. until well blended. stirring until well blended. beating until creamy and smooth.Preheat the oven to 350 degrees. sugar. Grease and flour a 15-1/2 X 10-1/2 cookie sheet or jelly roll pan. mix the flour. whisk together by hand the flour. lightly beaten 1 teaspoon vanilla extract 1/2 cup sour cream 2 sticks butter or margarine 4 tablespoons cocoa 1 cup water Preheat the oven to 350 degrees. Make an indention (well) in the center of your dry ingredients. vanilla extract. and sour cream. 1 43 . Grease and flour two 9X1-1/2-inch pans. In a bowl. ice top with Cream cheese icing. Cake Decorating Made Easy! Vol. Pour the wet mixture into the well and mix with a spoon until smooth. In another bowl. combine the remaining ingredients. Bake for 35 minutes or until toothpick comes out clean. mix the eggs.

bring the mixture to a boil. cocoa. On medium heat. Coffee Crunch Cake 1 cup butter 1 cup granulated sugar 3 eggs. Beat egg whites until stiff. Set aside. but not dry. Set aside. Pour into prepared pans. Pour the cake batter into the prepared pan. add flour mixture to butter mixture. Mix well. Beat in vanilla extract. Cream butter and sugar together until light and fluffy. place the butter or margarine. Bake until toothpick inserted into center comes out clean. Classic White Cake 3 cups sifted cake flour 1 tablespoons baking powder 3/4 cup butter or margarine 1 1/2 cups sugar 1 cups milk 3/4 teaspoon Pure Vanilla Extract 6 egg whites Preheat oven to 325º F. and water. Beat well after each addition.In a saucepan. With a mixer at slow speed. alternately with milk. While still hot. beaten 3 cups all-purpose flour 1 teaspoon vanilla extract 1 cup sour cream 1 tablespoon baking powder 1 teaspoon baking soda Cake Decorating Made Easy! Vol. Sift together flour and baking powder. Makes 6 cups batter. 1 44 . ice cake with your favorite chocolate frosting. Set aside. Grease and flour two 8-inch or 9-inch round pans and line with waxed paper. Bake for 23 minutes or until done. Remove from heat and pour over other ingredients. Fold egg whites into batter.

Allow the cake to cool and remove from pan. Grease one 10-inch tube pan. and sugar. Stir in vanilla extract. again blending well after each addition. add the eggs. Pour the cake batter into the Bundt pan. Add the vanilla and mix well. beating well after each addition. softened 8 ounce package cream cheese. Add eggs and then the flour. In a bowl. Remove cake from oven and allow to cool in pan. One at a time. softened 3 cups sugar 6 eggs 3 cups flour 1 teaspoon vanilla extract Preheat the oven to 250 degrees. Add the flour. Pour 1/2 of the batter into the pan. Cake Decorating Made Easy! Vol. Cream butter and sugar. Get you coffee (or tea) ready … and enjoy! Cream Cheese Pound Cake 3/4 pound butter. baking powder and baking soda. cream cheese. Bake for 50 minutes. 1 45 . Bake for 2 hours and 15 minutes or until a toothpick comes out clean. 1/2 cup at a time. Grease and flour a Bundt cake pan.Crunch 1 cup granulated sugar 1 1/2 cups chopped walnuts 1 tablespoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees. Invert pan to release cake. sour cream. Pour remaining batter over crunch and then sprinkle remaining crunch to cover top of batter. Serve with sweetened whipped cream or whipped topping. cream the butter. Sprinkle 1/2 of the crunch to lightly cover batter.

combine the vanilla extract and milk. baking powder. using a fork or whisk to blend well. Pour the batter into the two cake pans. Allow the cake to cool and remove from pan. In a separate bowl. In a mixing bowl. Grease and flour a 9 X 12 inch cake pan. slightly beaten 1 teaspoon vanilla extract 20 ounce can crushed pineapple with liquid Preheat the oven to 325 degrees. In a mixer. In a bowl. sugar. combine the flour. beating well after each addition. and salt. Add the eggs one at a time. pineapple and the vanilla. Bake for 20 to 25 minutes. and salt. Slowly add the pineapple mixture to the dry ingredients and mix well. mix together the flour. and beat until creamy and smooth. Once the cakes are completely Cake Decorating Made Easy! Vol. Pour the cake batter into prepared pan and bake for 45 minutes or until toothpick comes out clean. Frost the cake with coconut frosting.Delicious Pineapple Cake 2 cups flour 1 1/2 cups sugar 2 teaspoons baking soda Dash of salt 2 eggs. softened 1 cup sugar 3 eggs 2 teaspoons vanilla extract 3/4 cup milk Preheat the oven to 350 degrees and grease and flour two 9-inch cake pans. baking soda. 1 46 . In a separate bowl. Allow the cakes to cool in their pans for 5 minutes and then invert them onto a wire rack to continue cooling. Add the dry ingredients alternately with the milk/vanilla mixture. combine the eggs. Aloha! Easy Yellow Cake 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter. cream the butter with sugar until light and fluffy. dividing the amount evenly.

cooled, place one layer on a serving plate and frost the top. Place the second layer on top and finish frosting the entire cake. For a 9 x 13 x 2-inch pan, bake the cake for 30 to 35 minutes and allow cake to completely cool in pan for 30 minutes. And then frost.

Healthy Honey & Oat Cake
1 1/4 cups boiling water 1 cup uncooked oats 1/2 cup butter or margarine, softened 1 3/4 cups whole-wheat flour 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups honey 2 eggs 1 teaspoon vanilla Pecan halves

Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2-inch baking pan. In a large mixing bowl, combine the boiling water, uncooked oats, and butter or margarine, and stir well. Set aside and let stand for 20 minutes. In a bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. After 20 minutes has lapsed, add the honey, eggs, and vanilla to the oats mixture and stir well. Gradually add and incorporate the flour mixture. Pour the cake batter into the prepared pan and bake for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and then frost with German Frosting. Garnish top with pecan halves.

Homemade Pumpkin Cake
2 cups canned pumpkin 3 cups sugar 1 cup vegetable oil 3 eggs 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg

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Preheat the oven to 350 degrees. Grease, flour and line an 8 or 9-inch pan with waxed paper. In a bowl, blend the pumpkin, sugar, oil, and eggs. In a separate bowl, sift the remaining ingredients. Gradually add the pumpkin mixture to the dry ingredients and mix until well blended. Pour batter into prepared pan and bake for 1 hour and 15 minutes. Allow the cake to cool and then dust with powdered sugar.

Lemon Loaf
2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sugar 1/2 cup melted butter 2 eggs, slightly beaten 1 cup milk zest of 1/2 a lemon 1/2 tsp. vanilla Preheat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan. In mixing bowl, combine flour, baking powder, salt, and sugar. In large mixing bowl, combine remaining ingredients. Add dry ingredients to wet and stir until just blended. Pour batter in to pan and bake for 60 minutes. Allow loaf to cool in pan and then top with lemon glaze when still slightly warm. Glaze 2 tbsp. sugar 2 tbsp. lemon juice Combine sugar and lemon juice and mix until sugar is dissolved. Spoon over cake that is still slightly warm.

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Red Velvet Cake
1/2 cup shortening 1 1/2 cup sugar 2 eggs 2 tbsp. cocoa 2 oz. red food coloring 1 tsp. salt 1 tsp. vanilla 1 cup buttermilk 2 1/2 cups cake flour 1 1/2 tsp. baking soda 1 tbsp. vinegar

Photo Courtesy Norma Buccianti

Preheat the oven to 350 degrees. Grease and flour two 8-inch round baking pans. Cream shortening and sugar. Add eggs. Make a paste of the cocoa and red food coloring and add it to the shortening mixture. Mix together the salt, vanilla, buttermilk and vinegar; set aside. Combine the cake flour and baking soda and set aside. Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter. Do not over beat! Pour batter into prepared pans and bake 30 minutes.

Sophie‘s Chocolate Cake
2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups sugar 1 1/2 cups milk 2 cups flour 1 tablespoon of baking powder 1/2 teaspoon salt 2/3 cup butter 4 ounces unsweetened chocolate Preheat oven to 375 degrees. Grease and flour two 9-inch round pans.

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In a mixing bowl, beat together the egg and vanilla. Add the sugar and milk and beat for 3 minutes. Sift together the flour, baking powder and salt. And to the egg mixture and beat on high for 3 minutes. Melt chocolate and butter together in double boiler. Add to mixture and beat for another 3 minutes. Pour into prepared pans and bake for 30 minutes.

Strawberry Cheesecake
Crust
1 cup graham cracker crumbs 1/4 cup melted butter Preheat oven to 375 degrees. Combine graham cracker crumbs and melted butter and press into bottom of an 8-inch springform pan.

Cake
11 ounces cream cheese, room temperature 2 eggs 3/4 cup sugar 1/2 teaspoon vanilla extract Cream cream cheese. Add the eggs, sugar and vanilla and blend until smooth. Pour into pan and bake for 25 to 30 minutes. Cool completely.

Strawberry Glaze
1/4 cup sugar 2 tablespoons corn starch 1 container frozen strawberries, thawed 1 teaspoon lemon juice In a medium saucepan combine sugar and cornstarch. Stir in juice from frozen strawberries. Add (1 cup) strawberries. Cook over moderate heat, stirring constantly until thick and clear. Stir in lemon juice. Spread glaze over cheesecake. Chill thoroughly before serving.

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on the cake board. or you have the makings of a layer cake or torte staring up at you. you will use either an official cake leveler or a knife with a long serrated blade. again with a gentle sawing motion. To level your cake layers. Center the first (or only) cake layer. If your base cake is crooked and lopsided. that‘s the first part to be removed. no amount of icing will make it stand up straight or lay down flat. 1 51 . either of which your cake is ready to receive. Add a spot of icing (a tablespoon or so) to the center of the cake board to ‗glue‘ to cake in place. If using a cake leveler.Chapter 5 – THE PREP ROOM So now you have a perfectly baked. bottom side facing up. Position the blade of your knife even with the outside edge of the cake and slice off the dome with an even and straight sawing motion. Make sure that both feet of the leveler remain flat on your working surface. just staring right at you. completely cooled cake sitting on the countertop. your cake will have baked flat and won‘t have a domed top. long enough to reach through your cake to the other side. Place your cake on a cake board covered in plastic wrap to keep the cake from sliding around. But if it does. waiting for you to make the next move. Leveling The purpose of leveling your cakes is to create an even and symmetrical base. You may be preparing to simply dust the top of your cake with icing sugar or varnish it with a glaze. But if by chance you are planning to ice your cake. you‘ll need to level and trim those cake layers. Cake Decorating Made Easy! Vol. position the wire at the correct markings and gently draw the leveler across the cake. If you‘re lucky. The next move you make depends on what kind of cake you‘ve just baked. Dusting and glazing are popular finishes for Bundt cakes and quick breads. looking up at you.

trim off any unwanted rough or misshapen areas.) The flatter and smoother your topside. you should have a perfectly formed cake ready to be either filled or iced. place the thickest layer first." Layer Cakes When it comes to layering cakes. you‘ll want to trim them square and even with the rest of the cake. when you're simply stacking individually baked cakes. pipe (with a #10 round tip or similar large size decorating tip) an icing dam around the outer edge of each layer to contain the filling. 2. No matter then number of layers. 1 52 . Using your serrated knife again. Cake Decorating Made Easy! Vol. or both! Torting Torting refers to act of slicing each individual cake into two or more layers before filling and stacking. To build your cake. the following procedure promises to build a sturdy cake that will keep any oozing fillings under control and prevent them from overflowing their boundaries. Firm and settled cakes will support heavy. 1. making sure to cut as straight and even as possible. the best side is generally the bottom side (unless the bottom stuck to the pan in places and you have patched 'holes. will impress even the most difficult of in-laws! Click here for the VIDEO. bottom side up. With a layer cake. gooey fillings better than weak and unsettled cakes. Next.Trimming For cakes with uneven or crisp edges. Baking your cakes one day in advance will allow for enough time for your cake to properly settle down and firm up. on a cake board. the more evenly your cake will stack. "Leveling & Torting. By the time you‘re done leveling and trimming. the more settled and firm your cake. cream. The dam will act as a barrier and will prevent the filling from escaping to the outer edge of the cake. the better. it's always best to put your best side facing up. fruit or a combination of fillings. When layering or torting cakes. Several thin layers all neatly stacked and filled with jam. custard.

Oozing filling is the look you‘re after and if it droops down a little to the lower layer(s).‖ Please note that there are certain types of layer cakes where you actually want the filling to ooze out from between the layers. custards. The jellyroll pan is used to give a large. bottom side up. curds. To fill a rolled cake. Just call it ―artistic license‖ and you can do what you want! Rolled Cakes Rolled cakes require a totally different assembly procedure and are comparatively easy to fill and roll. These types of layer cake are easy to assemble since you won‘t need to be so precise and careful. Refrigerate for a few hours to allow for the cake to set into shape. 4. You have your choice of buttercream. Repeat steps 2-4 until the top layer has been positioned in place. making sure to spread it right out to the edge. such as this Strawberry Cream Cake. fruit. Cake Decorating Made Easy! Vol. that‘s okay too. over the first layer. Now you‘re all set to make a Swiss Roll or Buche de Noel! Types of Filling Your choice. to avoid dragging your fingers through the icing dam. is almost limitless. As long as it‘s not too runny just about anything can be used as a cake filling. Spread the filling within the icing dam borders (or the dam icing borders depending on how the whole process is going for you … ☺) with an angled spatula. when it comes to fillings. Take one long side and begin rolling the cake into a tight log or tube. frostings. thin and flat sponge cake. place the cooled cake on a flat work surface and spread the filling smoothly and evenly. matching edges and corners (for square cakes). Carefully center the second layer. cream cheese. 1 53 .3. And voilå! Your cake is ready to be crumb coated! Click here for a live VIDEO demonstration on ―Filling Your Cake. if you have one.

jams. Allow mixture to cool. Cream the mashed banana until smooth. or whipped cream with fruit. mousses. puddings. heat the milk and beat until well blended. Return mixture back to the sauce pan and continue thick and smooth. Makes 2 cups Cake Decorating Made Easy! Vol. mashed 2 tablespoons lemon juice In a sauce pan. nut butters. 1 54 . Banana Cream Filling 1 cup milk 1/2 cup sugar 3 tablespoons flour 1/8 teaspoon salt 2 egg yolks. and (breathe!) whipped cream you add in all the possible combinations – cream cheese with purees. preserves. you‘ll find that the list of possibilities is defined only by your imagination! Fillings are used to add taste and texture to cakes transform an otherwise plain white cake into strawberry shortcake or a simple chocolate cake into a whipped cream with cherries filled Black Forest Cake. etc. Add the lemon juice and stir into the cooled filling. slightly beaten 1 large ripe banana. stirring constantly.. Cook over low heat for 5 more minutes until thick and creamy. Chill one hour before filling cake. To get you started experimenting with fillings. custard with preserves. Temper the egg yolks by whisking in 1/2 cup of the hot mixture. here are a few all-purpose recipes that do well to dress up any cake. purees. Then slowly pour the warmed egg yolks into the saucepan.icings.

Coconut Cream Filling 6 egg yolks 3/4 cup sugar 6 tablespoons cornstarch 1/8 teaspoon salt 3 cups milk 4 ounces (1 1/2 cups) sweetened flaked coconut 1 1/2 teaspoons pure vanilla extract In a large bowl. combine the cocoa and sugar. until mixture thickens and comes to a boil (10 minutes. Slowly pour warm yolks into the saucepan. whisk eggs until slightly beaten. Cook over medium heat. Transfer filling to a bowl.) Remove from heat. Cover and chill (1 hour) until firm before filling cake. combine the cream and vanilla and whip until soft peaks form. In a saucepan. Cook slowly. With the mixer running or while whisking by hand. Gradually whisk in milk. combine sugar. gradually pour in the cocoa mixture. stirring constantly. In a chilled bowl. whip until stiff peaks form. over medium-low heat. Set aside. Whisk in 1/2 cup of the hot milk mixture into the egg yolks to temper. Stir in coconut and vanilla.) Remove from heat. well chilled 2 tablespoons piping gel 1/2 teaspoon vanilla extract In a small bowl. stirring constantly. cornstarch and salt. stirring constantly. until mixture begins to bubble (5 minutes. 1 55 . Do not over beat or your cream will turn to butter! Makes 2 1/2 cups Cake Decorating Made Easy! Vol. Makes 4 cup Chocolate Whipped Cream 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1/4 cup cocoa powder.

whisking constantly until thick and bubbly. slightly beaten 1 teaspoon grated lemon peel Juice of one medium lemon 1 tablespoon butter Combine sugar.Lemon Filling 3/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3/4 cup cold water 2 egg yolks. Makes 2 cups Pastry Cream Filling This is the filling to use when you‘re stuck for ideas. without stirring. Fill cake. salt and sugar in a saucepan and blend in a little of the cream. Cook over medium heat. Cool to room temperature. Stir in vanilla. Whisk a little of the hot sauce into the egg yolks to temper. Whisk in egg yolks. cornstarch and salt in a small saucepan. It tastes great with any cake! 3 tablespoons flour 1/8 teaspoon salt 6 tablespoons sugar 1 cup half & half cream 4 egg yolks 1 teaspoon pure vanilla extract Mix the flour. Remove from heat. Boil one minute. Makes 2 cups Cake Decorating Made Easy! Vol. Stir in butter. Slowly pour the warm egg yolks into the saucepan. brush with melted butter and refrigerate one hour. 1 56 . Place on medium heat and stir constantly. To prevent a skin from forming. Gradually add water and whisk until well blended. Stir a little before using. remove from heat. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. lemon peel and lemon juice. Transfer filling to a bowl. Cook on low heat for five minutes until thick and creamy.

) 1 cup heavy whipping cream 2 tablespoons confectioners‘ sugar 2 tablespoons piping gel 1/2 teaspoon clear vanilla extract Combine whipping cream and sugar in mixing bowl. Add gel and vanilla. mashed In a mixing bowl. stiffly beaten 1/2 cup strawberries. Do not over beat or you‘ll end up with stabilized butter! Cake Decorating Made Easy! Vol. Whip to soft peak stage. Fold in sugar. egg white and the mashed strawberries Makes 3 cups Stabilized Whipped Cream Stabilized Whipped Cream can be used for filling. frosting and decorating cakes (piping simple borders and rosettes. then continue to whip stiff peaks. 1 57 . whip cream until stiff.Strawberry Cream Filling 1 cup heavy cream 1/2 cup granulated sugar 1 egg white.

milk or cream and then poured or spooned onto a cake and allowed to drip down the sides (and middle if it‘s a Bundt or tube cake.) When applying applying a glaze. and your cake is sitting pretty as a picture. the layers are evenly stacked on top of each other. also look and taste their best with a thin glaze rather than a full frosting. Pour over cake that has cooled for 15 minutes. Pick one that suits your fancy and go for it! Almond Glaze You can easily change the flavor of this glaze by substituting a different flavoring .vanilla or peppermint. for instance. it‘s best to pour slowly while carefully directing the glaze to flow evenly over the top of the cake. your cake should have a smooth and glossy coat. Cake Decorating Made Easy! Vol. If you disturb a glaze once it has set and dried. for the almond flavoring. Certain types of cakes are natural beauties and require very little extra attention to look their best. here are a few standard and versatile recipes for you to try. When you‘re finished.Chapter 6 – ICING Your cake is looking good! The filling is nicely tucked between layers. More casual cakes. pound and butter cakes or quick breads baked in loaf pans. keep in mind that glazes are quick to dry and you‘ll have very little time to spread the glaze before it begins to set. When glazing flat-topped cakes. So if it‘s a glaze you‘re after. 4 tablespoons melted butter 1/2 cup confectioner‘s sugar 2 teaspoons almond extract Whisk ingredients together until smooth. say a family dinner or a friendly coffee hour. Any cake baked in a Bundt pan. looks perfectly elegant with a light sprinkling of icing sugar or a shiny coat of glaze. Time now to send your cake over to the wardrobe department for a spiffy new outfit! If your cake is getting set to attend a simple affair. it‘ll lose both its shine and smooth finish. Glazing Glazes are generally made by heating sugar with water. 1 58 . you may just need to apply a simple glaze before she goes out the (kitchen) door.

sifted 2 teaspoons corn syrup 2 tablespoons light cream 2 tablespoons boiling water 2 teaspoons butter 1 teaspoon vanilla Melt chocolate squares in double boiler.Buttermilk Glaze 1/2 cup buttermilk 1/2 cup butter 1 tablespoon white corn syrup 1/2 teaspoon baking soda In a saucepan. 1 59 . Pour over cake. Remove from heat and add 1 teaspoon vanilla. stir milk into sugar until smooth. Drizzle on cake and let harden. Stir in vanilla. Chocolate Glaze This glaze dries fast and must be spread very quickly! 2 ounces unsweetened chocolate 1 1/2 cups confectioners‘ sugar. corn syrup. Boil for 5-6 minutes until thick and syrupy. Confectioners‘ Sugar Glaze Can‘t get any easier than this! 1 1/4 cups confectioners' sugar 3 tablespoons milk In a small bowl. boiling water and butter. Add the sifted sugar. light cream. Cake Decorating Made Easy! Vol. combine all the ingredients and bring to boil. Remove from heat and pour immediately onto cake and spread evenly and quickly with large flat spatula to cover top of cake. Mix over heat until smooth.

stir in vanilla and 1 teaspoon water. stir confectioners' sugar and sour cream over low heat until almost smooth. HUGE. whisk together sugar and lemon juice until smooth. freshly squeezed In a small bowl. nuisance when it comes to icing cakes. Lemon Glaze 1/3 cup sugar 1/3 cup lemon juice. Cake Decorating Made Easy! Vol. The crumb will come. Drizzle over cake and let harden. Crumb Coating The crumb. Remove from heat. honey and buttermilk in saucepan. It‘s enough to drive a baker crazy! Luckily there is a fool proof way to regain your sanity. Pour over cake. Remove from heat and stir in 1/4 teaspoon vanilla and 1/2 teaspoon water. Such an itty bitty piece of cake and such a big. 1 60 . Sour Cream Glaze 3/4 cup confectioner‘s sugar 2 teaspoons sour cream In a saucepan. You can simply apply what is known as a ―crumb coat‖ to your cake. Pour glaze over cake and allow it to set. about 10 minutes. with a million of his closest friends.Honey Glaze 1/4 cup sugar 1/4 cup honey 1/4 cup buttermilk 1/2 teaspoon vanilla Combine sugar. stirring until caramel colored. to invade your beautiful white and smooth icing. Bring to boil.

A crumb coat is a thin layer of icing or glaze that you apply to your assembled cake to seal in freshness and moisture and glue any crumbs to the cake‘s surface. Spread the thinned icing over the entire cake. covering it completely. When you‘re finished. To apply a crumb coat. Frostings. Icing Now that your cake has a lovely undercoat. And ‗icing‘ refers to any Cake Decorating Made Easy! Vol. milk. Allow the crumb coat to completely dry.water. your cake should be covered in a thin. Once the crumb coat has set and dried (a few minutes) you won‘t have to worry about any crumbs sticking to your final icing. Applying the crumb coat obviously adds a little time to your cake decorating. Don't worry about crumbs getting mixed into the icing or how the cake looks (it won't look too beautiful at this point). until you get an almost runny consistency. Once the crumb coat has dried all your crumbs will become glued to the surface and the cake will have a protective shell holding it all together. but it's always time well spent. orange or lemon rind. see-through layer of icing. 1 61 . Frosting vs. For the purposes of this book. It significantly reduces the frustration of having crumbs mix into the final icing and does a great job of firming up the cake base. we have separated the terms and use ‗frosting‘ to mean any frosting that can‘t be piped or used to make icing flowers and other decorations. include any sweet spread that is either too gooey or runny to pipe or that contains any extra ‗bits‘ for taste such as coconut. according to Cake Decorating Made Easy!. or finely chopped nuts or fruit. use frosting and icing interchangeably since they both denote sweet spreads for cakes and other baked goods. it‘s ready to receive a beautiful overcoat of frosting! There is some debate in the cake decorating world whether frosting and icing are synonymous or not. Click here for a live VIDEO demonstration on crumb coating. take some of your icing and thin it with extra of whatever liquid is part of the recipe . Many bakers. professional or not. or cream.

a lot!) more work but it‘s the foundation of cake decorating and that‘s what we‘re all here for.icing that contains no ‗bits‘ and holds its shape when either spread or piped to produce smooth and perfect icing flowers and other decorations. chopped nuts or a grouping of fresh fruit. here‘s the link to a video demonstration on how to ice a cake. right? Formal frosting involves learning how to get your icing perfectly smooth. no holes. (Just make sure the spatula doesn't have too much water on it!) The warmth and little bit of wet will polish your cake to a satiny smooth finish. you can choose either a casual frosting or a formal icing for your cake. To better explain this icing technique. Icing Control The Spatula Method Warm an icing spatula by holding it under warm water before smoothing out the icing. flaked coconut. But then there are the rest of us! We need a few more tips and tools than that to make icing behave and be smooth. no ridges. Formal icing involves a little (okay. A casual frosting consists of completely covering the cake with icing and maybe swirling or spackling in a design and topping it off with a few sprinkles. Perfectly smooth icing is one of the more challenging steps in cake decorating. but these following tips will greatly improve your chances of success! Some cake artists are so highly skilled that all they need is a big (8") spatula and a turntable to smooth icing into silk. 1 62 . Depending on your preference and where you and your cake are headed for your night out on the town. no bumps. Click HERE for the ―Icing The Cake‖ VIDEO Cake Decorating Made Easy! Vol.

here‘s a small selection of some of the most traditional and popular frostings and icings. The warmth of your hand will soften the icing just enough to smooth out any bumps and ridges. (This method won't work with icing that won't crust) Then lightly place a plain paper towel or a piece of parchment paper on the area to be smoothed and gently rub it with the palm of your hand. Place over boiling water amd beat until soft peaks form. Let it dry for about 15 minutes to form a crust. smooth the surface and gently press in the design. Beat in vanilla extract. use buttercream icing and smooth out what you can with an icing spatula. It’s a great one to use when you need ‘snow. The finished look will be completely dependent on the design of the towel.The Paper Towel Method First. try using a textured or patterned paper towel on your cake. The Frostings … 7-Minute Frosting This is a very shiny icing that spreads easily and provides an impressive pure white fluffy finish. Makes 4 cups Cake Decorating Made Easy! Vol.’ 2 egg whites 1 cup granulated sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/4 cup water 1 cup Marshmallow Cream 1 teaspoon vanilla extract Combine all ingredients except vanilla extract in the top of a double boiler. With a little practice. Remove from heat and continue beating until stiff peaks form. You'll be pleasantly surprised at how smooth the surface gets! ―Perfectly Smooth Icing‖ VIDEO. 1 63 . Click to see this technique in action! For a completely different look. You can also use a ―fondant smoother‖ (the baker's equivalent to a drywaller's trowel) on top of the paper towel. your cake will look like it‘s covered in beautiful dainty lace! To test out your new frosting and icing skills. Using your hands again.

sifted Heat candy and milk over hot water in a double boiler until candy is melted. 1 64 . cocoa powder. Add more milk a tablespoon at a time until desired texture and consistency.Chocolate Frosting 1/2 cup softened butter 3 1/2 cups confectioners‘ sugar 2/3 cup cocoa 1/3 cup whole milk 2 teaspoons vanilla extract 1/4 tsp salt In a medium mixing bowl. Gradually add confectioners' sugar one cup at a time to make frosting thick enough to spread on cake. Add coconut and stir constantly until golden brown. Spread frosting on tops and side of cake. Spread coconut on paper toweling to cool. Makes 4 cups Coconut Cream Cheese Frosting 4 tablespoons butter 2 cups coconut 8 oz. Add milk and sugar alternately. Slowly add milk and vanilla and beat until smooth. beating well after each addition. Beat in vanilla. Makes 4 1/2 cups Peppermint Frosting 1/4 cup crushed peppermint stick candy 1/2 cup milk 1 pound confectioners' sugar. cream cheese 2 teaspoons milk 3 1/2 cups confectioners' sugar 1/2 teaspoon vanilla Melt 2 tablespoons butter in frying pan. Sprinkle with remaining coconut. cream together butter. Stir in 1 3/4 cups of the coconut. and sugar. Makes 3 cups Cake Decorating Made Easy! Vol. In a medium mixing bowl. cream 2 tablespoons butter with cream cheese.

sifted 1 cup finely chopped fresh strawberries In a large medium mixing bowl.) If the icing is too stiff and you can tell the mixer is straining.) Makes 3 cups And then there are the Icings … Buttercream Icing Meet the Queen of Icings! Buttercream is the most versatile of all the icings.Strawberry Buttercream Frosting 1 cup butter. add more powdered sugar. Add milk/water and flavoring and continue mixing. and make icing flowers and other decorations. hand mixer will require 5 minutes or more. 1 65 . pipe decorative borders. Add sugar and chopped strawberries and beat until creamy. add more liquid to obtain the right consistency. turn the mixer off.5 minutes until smooth and a little fluffy. It performs all these functions and tastes great too! 1 cup vegetable shortening 1/2 cup butter 1 teaspoon of clear vanilla flavor 1 teaspoon of crème bouquet flavoring (optional) 1/4 cup milk or water (add more as needed or for thinner consistency) 1 pinch salt (if using unsalted butter) 1 teaspoon meringue powder 2 pounds of sifted powdered sugar Mix the shortening and butter until well blended. Turn mixer on to lowest speed and mix just until the ingredients start to come together. Add salt. softened 2 (16 ounce) packages confectioners‘ sugar. (Add more sugar if frosting is too thin. Turn mixer to medium speed and mix for 2 . cream butter until light and fluffy. (The time will vary depending on the power of your mixer. Cake Decorating Made Easy! Vol. It can be used to fill and cover a cake. Stand mixer will require about 2 minutes. Once well combined. or strawberries if too thick. meringue powder and sugar. If it becomes too soft.

Meringue Powder can only be found in cake supply shops.HINTS for perfect Buttercream: • • • Use the paddle attachment. 1 66 . you can replace the butter in the recipe with shortening and add 1 tsp. If using regular (salted) butter in this recipe. NOT the whip when making your icing. which helps flowers hold their shape when you pipe them. If using unsalted butter. plastic bags of powdered sugar so you don't have to sift it. not at the grocery store. (Add 1/2 teaspoon meringue powder if using to make flowers/decorations. You can leave the meringue powder out. add a little dash of salt to cut the sweetness. Always use name brand shortening. If you need pure white icing or want to make your icing dairy-free. you will not need to add additional salt. It has more emulsifiers so it blends better and will not give you that "greasy" taste.) 1/2 cup vegetable shortening 1/2 cup butter 1 teaspoon vanilla 4 cups sifted confectioners‘ sugar 3/4 cup sifted cocoa 3-4 tablespoons milk 3 tablespoons light corn syrup Cake Decorating Made Easy! Vol. • • • Buttercream is so important to cake decorating we‘ve dedicated two videos specifically on making Buttercream icing correctly! Click here for ―Mixing Buttercream Icing 1‖ VIDEO Click here for ―Mixing Buttercream Icing 2‖ VIDEO Chocolate Buttercream Icing Little Butter‘s baby brother …tastes great as an icing and is as versatile as regular Buttercream. but it helps make your icing lighter and fluffier. butter flavoring to give the icing a buttery flavor. Buy the 2 lb. This would be the icing to mix up if you are planning to make dark colored icing flowers/decorations.

substitute 1 part cream to 3 parts chocolate. now‘s a good time to relax! You‘ll end up with a wonderfully velvety smooth icing that is an absolute dream to work with! One more note! You can change the ratio of chocolate to cream to get different consistencies. Have some faith! It does take a long while to stir and cool it to spreading/piping consistency. trust me! Place your bowl of chocolate soup over a larger bowl of ice water (being careful not to splash any water into the bowl) and it will cool down and set up a lot faster. chopped to bits 1 cup heavy cream 2 tablespoons light corn syrup 3 tablespoons unsalted butter Place chopped chocolate in medium metal mixing bowl. and vanilla until light and fluffy. butter. Note: When you first start stirring what looks like chocolate cream soup. scraping down bowl often. but it will happen. you‘ll think we‘re nuts for saying it can be used to pipe decorations. No stirring required for the glaze. heat cream over medium heat. For a light Ganache cake filling. Pour hot cream over chocolate and let sit for 5 minutes. Gradually beat in sugar and cocoa on medium speed. And for a glaze. Chocolate Ganache This is the icing to use for a velvety smooth chocolate finish. Cake Decorating Made Easy! Vol. so if you‘re into meditation. Stir gently until smooth. 1 67 . just until boiling. You‘re looking at a good 20 minutes of stirring. cream together shortening.In a medium mixing bowl. stirring constantly. It is thick enough to pipe borders and other simple decorations. Add the butter and corn syrup. 8 oz semisweet chocolate. In a sauce pan. use 1 part cream and 1 part chocolate. it gets poured warm over the cake. Add milk and corn syrup and beat until light and fluffy.

10-12 minutes at high speed with a hand-held mixer). Cake Decorating Made Easy! Vol. Besides the fact that you could break a tooth! With Royal icing. beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer. (4 cups) confectioners' sugar 6 tablespoons warm water* In a medium mixing bowl. It‘s not nearly as versatile and good at multi-tasking as the Queen since it is NOT recommended to cover a cake and it‘s rather tasteless. you‘ll want to do a good job of your flowers because they will literally last forever! 3 tablespoons meringue powder 1 lb. (8 cups) confectioners' sugar 2 tablespoon milk In a medium mixer bowl. You may need slightly more liquid or slightly less. 1 68 . cream butter and cream cheese together until smooth. Royal Icing would be the King! It‘s a very strong and durable edible and pipable ‗cement‘ that is ideal for making icing flowers and for gluing decorations in place. Add sugar and milk.Cream Cheese Icing 1 cup butter 16 oz cream cheese. Makes 3 cups. depending on the humidity factor. use full strength for piping borders. Thin with a little extra milk to ice cake smooth. Royal Icing If Buttercream is the Queen of Icing. softened 2 lb. *Watch this amount. Click here to watch the ―Royal Icing Tools‖ VIDEO. Beat on high until smooth (1 minute). actually. Click here to watch the King get whipped! ―Mixing Royal Icing VIDEO‖ Working with Royal Icing can be tricky.

sprinkled on a cake is a great way to add both taste and texture to a frosted cake. For a much wider selection of colors. The more the merrier! Sprinkles Sprinkles come in many shapes and colors. beads. Cake Decorating Made Easy! Vol. We‘ll then move on to learning some basic piping skills which will prepare you for making the more complicated icing designs and decorations in ―Cake Decorating Made Easy!‖ Volume 2. There are colored sugars. 1 69 . It‘s time to have some fun! This last chapter serves to initiate you into the wide world of cake decorating. engineer and architect hats and don your artist‘s beret. non-pareils and dragees to name a few. or peanuts can be used in the same way and do wonders for chocolate or spice cakes. let‘s get started! Easy Decorating Ideas Not all cake decorating techniques are complicated and sophisticated. These ideas are especially appreciated by colorcrazy kids who love to have a rainbow of colorful and tasty bits sprinkled on their cake. So if your beret‘s in place. sprinkles. visit your local baking supply store and add some color to your life! Flakes & Nuts Coconut. some are just plain simple and fun! The following suggestions are made for those times when you‘re looking for a quick way to add some pizzazz to a cake without any fuss. natural or toasted. We‘ll start out easy with simple techniques that require more imagination than skill to add some color and flare to your frosted and iced cakes. Finely chopped pecans. Many of these can easily be purchased at the grocery store. walnuts. shredded or flaked.Chapter 7 – CAKE DECORATING MADE EASY! You can put away your chemist.

rose. clover. Edible Flowers Some flowers – the carnation. can be used ‗au naturel‘ and grouped together on top or arranged as a border around the cake. Spray colors are fun to work with and are a quick way to color in background water and beach or grass and sky for your cake scene. Simply rinse the fruit with water and roll in white sugar. The sugar will stick and dry to form a light sugar coating. Fresh fruit can be sugared for crystalline effect. That‘s not good! Check with your local florist or nursery for the list of flowers to be avoided. And not poisonous! Several common flowers are poisonous and will taint the icing on your cake and might make your guests sick. are actually edible and can be used plain or sugared much like fruit. lemon or lime slices. Fresh Fruit Fresh fruit – all berries. It is sold in a variety of colors that you can mix and match to make a freehand tie-dyed effect on your cake. 1 70 . and violet. You could also mix both fruit and flowers together for a naturally beautiful effect. They can be arranged as a small bouquet or placed individually around the top and sides of the cake. Lay a paper doily over your cake and spray to stencil the pattern on your cake. mint. Cake Decorating Made Easy! Vol. Instant shine! Fresh Flowers Fresh flowers are one of the easiest ways to add a touch of elegance to an otherwise plain cake. cornflower. cherries.Spray Color Spray color is essentially edible spray paint for cakes. And then ask them for the list of ‗safe‘ flowers. pansy. lilac. or you can use then with stencils. You do need to make sure your flowers are clean and free of any pesticides. grapes. orange.

This next section serves to introduce you to the art of making icing flowers and decorations. the decorating bag is what you need since joining the big leagues! Before buying your decorating bag. consider the various types on the market: Disposable If you don‘t plan to decorate often and/or you don‘t want to fuss with clean up. but at some point. but luckily many of these items are sold all together in cake decorating sets. you‘ll want to venture beyond what‘s easy and try some of the more challenging cake decorating techniques. There are many little bits and pieces to buy. Icing Bags An icing bag. Cake Decorating Made Easy! Vol. Forget those little tubes at the grocery store. one drawback is that the plastic can get slippery and difficult to handle. Paper bags come in the form of either pre-formed parchment triangles or a roll of parchment paper. is what professional cake decorators use for squeezing out icing flowers and other decorations. • Paper – makes for a less slippery alternative. which you would use to cut and shape your own. Decorating Equipment You‘ll need a few extra pieces of equipment to make your big move into piped icing decorations.Easy Decorating Techniques All these easy ideas are good and will always come in handy when you‘re pressed for time. • Plastic – ready-to-use disposable bags are usually made of strong and flexible plastic and can even be reused if hand washed for reuse. 1 71 . However. We‘ve provided here a brief explanation of each of the pieces to acquaint you with their names and functions. also called a decorating bag. a disposable bag might be more convenient.

Some are dishwasher safe or can be boiled to sterilize. The base fits inside the bag and is pushed down into the small opening. rubber and other materials. including a series of extralarge sizes and left-handed designs to choose from. polka dots. canvas. Here are a few examples of some of the most frequently recommended ones: For a personal VIDEO demonstration on Pastry Bags Click Here. and flower petals of every shape and size. leaves. It‘s made of metal and/or plastic and cleans up easily. Speaking of which … Decorating Tips! These mini bits of shaped metal are the central tools for cake decorating. each tip is numbered to correspond to a certain Cake Decorating Made Easy! Vol. They each have a different shape and size holes that magically transform icing into either thin lines or thick ropes. Many of them have a cloth outer layer. Next the decorating tip is positioned onto the base from outside the bag and secured in place with the ring. but that means you‘ll be refilling them more often than you would a decorating bag. making for a more secure grip. It can be quite overwhelming trying to choose just the right tip from among the hundreds of others. 1 72 . which work together to secure the decorating tip to the bag. Decorating Syringe The decorating syringe serves the same purpose as the bag but is smaller (holds less icing) and uses a pressing rather than squeezing motion to push out the icing. the base and the ring. The possibilities of design are endless! There are literally hundreds of these little tips.Non-disposable Non-disposable bags are made from plastic. shells. Decorating syringes are generally sold as part of beginner decorating kits that include several basic decorating tips. Their smaller size makes them easier to handle. Tips are easily interchanged without changing the bag full of icing. Coupler The coupler has two parts. Fortunately.

136. to the flowers and stems with a tip from this group. Star Tips This group of tips is used more than any other on cakes. 191. Round Tips The round tips are used to create everything from dots and beads to lines and ropes. 224. and 2D. Fully formed flowers are ―dropped‖ from the tip with a simple push or squeeze. 199 and 4B. and on large cakes: 32. 67 and 352 to add a little greenery to your cake! Cake Decorating Made Easy! Vol. which are regularly used to make decorative borders to finish cake edges. shells and zigzags. 10 and 12. The sizes most often used in the star group are: 14. 16. 18 and 21. 129. You can create either a plain or swirled flower with each tip – your choice! The more commonly used sizes include numbers 31. You‘ll use these tips for dotting the centers and adding stems and vines to flowers. This may not sound quite right. The most popular of the round tips are numbers 1. namely rosettes. 1 73 . 5. 3. plain or ruffled. The leaf tips have a vshaped opening with two tiny ‗teeth‘ that provide the veins in the leaves. Tips are also organized into several different groups making it easier to find the shape you need. And decorating instructions will generally include the tip number(s) to be used to make specific decorations. 225. Look for numbers 65. Leaf Tips Add realistic leaves.shape and size of hole. All you need is that number to bring to your local baking supply or online store and they‘ll know which tip you‘re talking about. 107. but it‘s true! The star group includes a variety of shapes. Drop Flower Tips If you want an easy way to make flowers. try the tips in this group. piping either beads (polka-dots) or rope borders and for writing and scroll work.

The most common tips include numbers 101. Pastry Bag & Tubes A pastry bag and tubes? That‘s right! If you set up a pastry bag (an oversized decorating bag) with a long-nosed pastry tube (oversized star. Basket-Weave Tips You can turn any shaped cake into a basket with this group of tips. round or basket-weave tip). ribbon swags and bows that encircle some of the most charming cakes are also created with the rose tips. Works great for piping large rosettes or fancy swirls of whipped cream when assembling strawberry shortcake or other desserts that require a ‗poof‘ of whipped cream. and for the larger flowers. and pipe individual rosettes or rows of beads or shells. you‘ll have an easy (maybe the easiest!) way to nicely cover the sides of a cake.Rose or Petal Tips For fancier flowers choose a tip from this group. you can create a pretty lattice or basket-weave effect. 46. you‘re all set to try this easy and fun decorating technique. as well as pretty carnations. Those elegant. Following the directions provided later in this book. tips number 124 and 127. Fill the press with some whipped cream and pipe away! Cake Decorating Made Easy! Vol. 102. 103 and 104. 1 74 . you will soon be creating beautiful roses fit for the most exquisite wedding cake. Now all you need are the Easter eggs or pansies! These tip numbers include 45. 47 and 48. By interweaving horizontal strips of icing. Fill the bag with whipped cream or any other light and fluffy frosting. If you happen to own a vintage cookie and pastry press that includes the long-nosed tips. daisies and pansies. Basket-weave tips have both a smooth and serrated side.

Cake Decorating Made Easy! Vol. purple or black. Depending on the brand. 1 75 . Food Coloring Food coloring comes in several different forms – liquid. The color is squeezed (plastic bottles) or allowed to drip (glass bottles) one drop at a time into your icing. spectacular if they are colored to coordinate with the surrounding décor and theme of the party or wedding. yellow and green that you can buy at most grocery stores. you‘ll find that some forms of color are better suited than others to produce the color you want. Especially if you dream in color! Your perfectly formed flowers. Paste Colors Paste color is a highly concentrated form of food coloring and comes in tiny screw-top pots in a variety of colors. The number of premixed colors Simply squeeze the bottle or tube to add a drop of color to your icing. Gel Colors Gel color is the consistency of liquid honey and is equal to paste color for intensity. Depending on what you‘re trying to color (cake batter. add a drop or two of glycerin into the pot and leave it sit for a couple of days before mixing into the paste. It comes in small squeezable plastic bottles or tubes and like paste colors. intense colors such as red. the paste color may be more liquid or thick and gummy. For color that is too gummy or that dries out over time. but the most commonly used and readily available is the small plastic or glass bottles of red. Liquid colors are relatively weak compared to the other forms and are not suited for producing dark. Use a wooden party pick to pick out the tiniest amount of paste to color your icing. gel paste and powder form and each form is suited for different purposes. is available in a variety of colors. blue.Decorating Supplies Along with your extra pieces of equipment. ribbons and bows will be all the more spectacular if they are colored to coordinate with the surrounding décor and theme of the party or wedding. Liquid Colors There are several kinds of liquid food coloring. you‘ll need a couple of supplies to make your cake decorating dreams come true. icing or filling) and how intense you need the color to be.

The Color Forecast As with the Baking Forecast and High-altitude baking. while lemon juice tends to ‗bleach‘ and lighten colors. from mixing the batter to placing the last icing flower in place. The factors include ingredients.Powdered Colors Powdered colors are the most concentrated form of food coloring and should be handled with care. the darker the color. The more humid or wet the icing. you have an idea of the mess it can make! Handled with care. Cake Decorating Made Easy! Vol. lighten or alter the desired colors. this risk is manageable and well worth taking if you need to mix dark colored icings. mix the icing the day before to allow each grain of salt to completely dissolve and dilute into the icing. Use any of these ingredients in your icing and you won‘t be starting from white. and vegetable shortening) tend to darken colors. temperature and humidity. it will drift and stain anything it lands on. margarine. there are several factors at work behind the scenes that will affect the color of your icing. Then there are the ingredients that come already colored – butter. yellow margarine. the longer it will take to dry and the longer the drying time. If you‘ve ever worked with powdered ink toner for photocopiers or printers. reds to orange and pinks to peach. Salt tends to absorb color and each grain of salt will suck up extra color leaving you with speckled icing. The warmer the icing. An air-conditioned room is the ideal environment for cakes. They‘ll be slightly cream colored and will taint your blue to green. the darker the icing. condensed milk. • • Fat (butter. • Temperature and Humidity – Icing containing any amount of fat will be susceptible to absorbing the heat and humidity from the air. The powder is very fine and with the slightest disturbance or breeze. You‘ll need much less powder than any other form to turn your icing red or black. and pure vanilla extract to name a few. To avoid this from happening. 1 76 . time and light. cream cheese. lard. Ingredients – Back to the Chemistry lab we go! The chemical properties of certain ingredients are known to react with food colors to darken.

1 77 . Pink will pretty much disappear and turn back into white. you‘ll need a LOT of color to turn your icing red. This won‘t cause you any grief until you and your guests take that first bite of your beautiful. Once you‘ve spent hours and hours mixing the colors and piping our your beautiful flowers and perfect borders. red buttercream rose. This cuts down on the amount of red color needed and helps prevent the bitter taste associated with too much red color. Keeping all these factors in mind. you might be surprised how one drop of liquid or tiny dab of paste can color a whole cup of icing. you‘re ready to mix your icing palette! Mixing Icing Colors To mix your icing colors. A car with green wheels or a gray cake for a baby shower just doesn‘t quite look right. purple to blue. but it‘s not always so easy to dilute the color back to pale.Time – When using buttercream icing. The thing to remember when adding color to icing is that a little goes a long way. Light – Exposure to bright light causes more problems for colored icing. and an ―almost‖ red will turn bright red. and blue to gray. When mixing red. I start with a bright orange or pink and add red food color. you‘ll need some icing and colors (we like to state the obvious … ). Colorants are by nature bitter tasting. Cake Decorating Made Easy! Vol. clean bowls and spoons. purple and black. But when you are striving for dark colors. purple or black. Dark Colors When mixing dark colors such as red. black will fade to purple (or green). but bitter. It‘s always wise to add the tiniest bit of color at a time. Blech! To save your cake and your reputation. there is another (just one more!) thing to consider. You can always add more. try following these tips for mixing dark colors. party picks (if using paste colors). soft colors can be made and used immediately and will only darken slightly. mix in the colors and then let the icing sit overnight before decorating: and you won‘t have to use quite as much color. and a color chart if you‘re less familiar with combining colors. If this is the first time you‘re mixing your own colors. you don‘t want to sit your cake in direct sunlight or other bright light and watch all your hard work fade away to pale. Charcoal gray will turn black. When you mix dark colors.

straight up and down) and 45 degrees (half way between vertical and parallel to the decorating surface). don‘t be discouraged if holding the icing bag feels quite awkward. How the decorating bag is held and the angle at which you hold your icing bag is very important. and the instructions say to ―hold the decorating bag over to the right. paste or powder. The Pied Piper You have your cake. A right-handed decorator will usually hold the icing bag with the right hand.• • • Use the more concentrated forms of color – gel. Whichever hand holds the bag is the hand with which you apply the pressure that pushes the icing out the tip. the less you‘ll need to use and the less bitter your icing will be. guiding with the left. Deciding which hand you will use to hold the bag depends on what works best for you. Use colored ingredients – maraschino cherry juice for the liquid in red icings or chocolate for brown or black icings. and it won‘t be long before you‘re manipulating the bag like a pro! 1. 1 78 . you have your cake decorating equipment and supplies all lined up. Instructions are written for right-handers. still sitting there on the counter (or in the fridge) waiting for you make your move. Follow these steps. and now it looks like you have the courage to pick up the decorating bag and pipe out some decorations! Let‘s not waste your enthusiasm and let‘s get started! First up is how to properly hold the decorating bag. colored and ready to go. Powder is the best choice. Add a pinch of salt to your icing (the day before. Cake Decorating Made Easy! Vol. The two basic positions are 90 degrees (vertical. to mix dark colors. If this is your very first time. so if you are holding the bag with your left hand. you have your icing. The decoration produced depends on the angle of your icing bag in relation to the cake‘s surface. Your free hand will support and guide the icing bag. Hold the bag in the ―V‖ between your thumb and index finger. The more concentrated the color. remember?) The salt will cut the bitter taste. Do what feels most comfortable for you.‖ then do the opposite and hold your decorating bag over to the left.

Squeeze and rotate your hand slightly to the left to ‗swirl‘ the rosette. learn from your mistakes . See ―Rosette‖ VIDEO. There‘s one exception. then decorate from left to right. Hold the decorating bag at a 90 degree angle with the tip positioned slightly above the surface of the cake. release pressure on the bag and bring the end of the tip to the surface of the bead. If you get a slight point. Where to start? Begin at 3 o‘clock and after you‘ve created a decoration or two. 4. rotate the cake clock-wise and continue your run. decorate from right to left. smooth it over with the end of the tip. 1 79 . See ―Bead‖ VIDEO. Bead Set up your bag with a round tip. so be patient with yourself. Steadying the bag is very important because if it wobbles or shakes. left-handed cake decorators will of course still write from left to right! 5. If you are holding the bag in your right hand. keep the end of the tip buried in the icing and raise the tip up. Squeeze out the icing by applying even pressure with your other three fingers on the side of the bag and with your thumb on the top of the bag while continuing to support the bag in the crook of your hand. Cake Decorating Made Easy! Vol. It takes some (sometimes much!) practice. With your free hand.2. The direction in which you navigate the tip will depend on which hand is holding the bag. your writing or decorations will be turn out wobbly and messy. Squeeze with an even pressure and as the bead forms. 3. steady and support the weight of the bag and direct the tip. if you are holding the bag in your left hand.and have some fun! Here are some of the easier piped decorations to practice your piping skills: Rosette Set up your decorating bag with a star tip. Hold the decorating bag at a 90 degree angle with the tip positioned slightly above the surface of the cake. conversely. To finish the bead.

But instead of finishing the third shell in the usual spot. See ―Shell‖ VIDEO Reverse Shell The trick to this is remembering which part you are on. Repeat this process until your border‘s complete. Begin squeezing the bag with an even and steady pressure and gently pull the icing along the edge of the cake to form an even and continuous rope. Squeeze very lightly. tip 21 works just as well. If you want a larger zigzag. Squeeze while holding the tip in place just long enough to allow the icing to fan out at the Cake Decorating Made Easy! Vol. drag it out the end for the length of a shell. you squeeze and pull down into the shape of the top of a ‗?‘. Squeeze hard and let the icing build to form the shell. Remember to steady with two of the fingers on your free hand. See ―Reverse Shell‖ VIDEO Triple Shell This makes for a beautiful border for large sheet cakes. Begin with three basic shells. See ―Triple Shell‖ VIDEO Zigzag We‘ll be using a medium size 18 star tip for this one. and then squeeze and pull down into the shape of the top of an ‗S‘. See ―Zigzag‖ VIDEO Leaves Hold your icing bag so that one of the pointy sides of the tip is facing down. but squeeze with heavy pressure for a nice. 1 80 . begin your next shell over the tail of the first shell to make a continuous line of shells.Rope Set your bag up with one of the larger round tips. First. as if you were creating a basic shell border. Hold your icing bag at a 45 degree angle. Hold the decorating bag at a 45 degree angle in 6 o‘clock position with the tip positioned slightly above the surface of the cake. one after the other. moving tip back and forth. Release pressure and pull the tip to a point. Or use the same motion. puffy zigzag. fat. See ―Rope‖ VIDEO Shell Set your bag up with tip 21. For a shell border. It consists of a series of three shells. Hold the decorating bag at a 45-degree angle with the tip positioned slightly above the bottom edge of the cake. for a very nice and neat little zigzag. and the tips of your fingers holding the bag are facing you.

For this pretty leaf. fast. Drop Flowers These are fun. and friendly. 1 81 . except hold your icing bag at a 90 degree angle. keep the back of the bag to the right for horizontal lines. Go back and cross your t‘s and dot your i‘s. we‘re moving over to Volume 2 ! See you there! Cake Decorating Made Easy! Vol. Again. As you are completing your leaf. easier to learn by watching! Click here to see the "Drop Flowers" VIDEO. but remember to stop squeezing before you lift the tip. And. follow the steps above with one exception. Hold you icing bag at a 45 degree angle with the tip lightly touching the surface of the cake. the leaf‘s tip should stay intact as it comes to a nice. Give yourself a pat on the back for trying something new and keep practicing to develop your skills and build up your confidence! And if by chance you‘re very pleased with your cake and feeling quite successful.leaf‘s base. be sure to let off the pressure before you lift the tip. As you pull the tip away from the leaf. For script writing. Thanks to the corn syrup in your buttercream. such as when crossing a T. apply even pressure until you‘ve completed a word. Cake Writing Set up your decorating bag with round tip 3. See ―Leaves‖ VIDEO Variations Ruffled Leaf . See ―Cake Writing‖ VIDEO Congratulations! You‘ve just completed Cake Decorating Made Easy! Volume 1! You may be covered in icing sugar and your kitchen‘s probably a mess. graceful point. but you did it! How does your cake look? If you found some of the piped designs a little difficult to master. you just may be ready to move on to the bigger ideas and grander designs. and toward you for vertical lines. move it back and forth to create the ruffled effect. follow the same steps above. lift up the decorating tip so the leaf bends up slightly in a natural manner. thank you very much.For leaves that stand up. that‘s normal and easily fixed with lots of practice. Then ease off the pressure while pulling the tip away and drawing the leaf to a point. So pack up your tools and equipment. To print. Rising Leaf .

sour cream and butter should be warmed to room temperature for best results. milk. Cake Decorating Made Easy! Vol. the better for baking cakes. 1 82 . preheat your oven and prepare your pans prior to mixing any of your ingredients.A Baker‘s Dozen Worth of Tips • • Center the rack in the oven. substitute cold brewed coffee in place of the water in a regular chocolate cake recipe. Shiny pans reflect heat protecting the sides of your cake from over-baking. Invest in a $5 oven thermometer to test the accuracy of your oven‘s thermostat. but not melted! Cream butter or margarine and sugar according to the directions provided in your recipe. Refrigerated cake ingredients such as eggs. To lower the cholesterol in your cake. Different cakes require different creaming and beating times. substitute two egg whites for every 1 whole egg. • • • • • • For a mocha chocolate cake. Your recipe calls for buttermilk or sour milk but you‘re fresh out? You can make your own! Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and allow it to sit for 10 minutes before using. • The shinier the pan. microwave on high for 10 seconds or so until soft. you‘ll save yourself from a lot of frustration and failed cakes. Once you know your oven‘s ‗true‘ temperature. To soften butter or margarine.

If you‘re out of toothpicks. Cake Decorating Made Easy! Vol. After pouring the batter into the cake pan. you can use a piece of uncooked spaghetti to check the doneness of your cake. bake your cake one day before icing and decorating. To protect your cake from cracking. Never fill a cake pan more than half-full. 1 83 . A light dusting of flour will help them ‗float‘ and not ‗sink‘ to the bottom of the batter. When possible. • Never open the oven door during the first half of the baking time. Fresh cakes are less settled and more difficult to work with. • • • If the top of your cake starts to brown too early. • • • • To lighten the color of a whole-wheat flour cake.• To keep chopped fruit. place a pan of warm water on the oven rack above where the cake is baking. raisins and/or nuts suspended in the cake batter. add one envelope of unflavored gelatin powder to the dry ingredients. Any disturbance to the circulation of heat may interfere with the cake rising and cause it to sink in the middle. toss them with some flour before adding to the batter. add 2-3 tablespoons of cornstarch for every 1 cup of flour. tip it slightly from side to side to settle and level the batter to make for a more evenly baked cake.

• For loaf cakes. slide the remaining two ends together and wrap in plastic. Use a clean paintbrush to gently brush away any crumbs on the cakes surface prior to icing. rather that begin slicing from one end. • • • • • Cake layers must be completely cooled before they are stacked. To cleanly cut through a cake. • Most cakes (except cheesecakes) can be frozen (un-iced) up to three months. 1 84 . To slice a light and fluffy Angel Food cake and keep it from either crumbling or sinking. you can level them once fully baked and cooled by slicing off any extra height with either a serrated knife or a cake leveler. Dust your cake platter with powdered sugar to prevent the cake from sticking.• If your layer cakes bake to different heights. After slicing off the desired number of pieces. place it in the freezer for 10 minutes prior to slicing. Cake Decorating Made Easy! Vol. Stacking warm layers may cause them to crack and break apart. dip your knife in water to keep the icing and cake from sticking. make the first cut through the middle.

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