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A Beginning & Intermediate Guide to
Baking & Decorating
by Samantha Mitchell & Michael Prudhomme
Cake Decorating Made Easy! Vol. 1
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Cake Decorating Made Easy! Vol. 1
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
Cake Decorating Made Easy! Vol. 1
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 __________________________
33 33 34 34 34 36 36 37 37 38 39 39 40 40 41 41 42 42 43 44 44 45 46 46 47 47
Cake Decorating Made Easy! Vol. 1
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. 1 5 .
1 6 .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 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.
learning how to bake was a common rite of passage. Enjoy the show! For generations. Whether you‘re browsing through this book as a baker. 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. right where they belong. grandparent. 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. Cake Decorating Made Easy! Vol. And we‘re here to help! Baking is simply a friendly (and tasty!) form of household science. too! Cake baking and decorating appeals to many different people for all sorts of reasons. Wonderful! This book‘s for you. 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. 1 8 . student. off the Internet and into your own kitchen. but with the advent of modern technology and the convenience of superstores. Cake baking and decorating bring together arts and sciences into one craft that will require you to wear many different hats. you‘re here to learn something new. artist. many of us have never had the need or the opportunity to discover the wonderful joys and unique pleasures of baking at home. you think you should know all this stuff. 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. or entrepreneur. mother.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. homemaker. maybe to create birthday cakes that will enchant the grandkids or delight the bridge club. Great! This book‘s for you! Maybe you‘re a thirty. forty. 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. father.
piping borders. working with gum paste and creating character/novelty cakes. covering a cake with fondant. Included throughout both books are several links to video clips. baking a cake and decorating it can be daunting. level. No matter what your level of expertise or where your talents lie. making flowers (not as hard as it looks!). 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. level. or the last icing you used came from a grocery store can. You will learn about mixing colors. 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. Maybe the baking is easy for you. fill. prepare and mix your ingredients. trim and assemble your cake into a well-formed and well-balanced base. The second book teaches several more advanced decorating techniques with an emphasis on developing artwork and craftsmanship. You will learn how to bake. 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. Enjoy the journey! Cake Decorating Made Easy! Vol. but making an evenly baked cake seems beyond possible. you‘ll need to don your engineer‘s construction hardhat to perfectly release. Maybe you see or know yourself to be more skilled in one area than another. Even if the last cake you baked all on your own was a mini chocolate cake in your Easy Bake oven. you will be amazed at what you can accomplish with quality ingredients and a little savoir-faire. And lastly.Once the cake is baked. Next you‘ll need the cap of a fine craftsman and plasterer to ice your cake perfectly smooth. 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. but coming up with decorating ideas and then making them workable isn‘t so easy. as well as teach you how to properly measure. which provide easy to follow step-by-step instructions that demonstrate some of the latest and greatest baking and decorating techniques. Or maybe manipulating fondant into shape and piping perfectly symmetrical borders is no problem. 1 9 .
Without getting too technical or going into the engineering of ovens here. mixing. you need to know how hot your oven bakes. The easiest and most reliable way to find out the accuracy of your oven is with an inexpensive oven thermometer. your Oven! When we look back. Now allow me to introduce . but then only for the wealthiest of people. We‘ll cover everything from ovens to measuring spoons in order to acquaint you with the necessary.. Thankfully.. 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. and even then. 1 10 . they baked their breads and cakes in clay ovens that were heated with coal or wood. to the ancient Egyptians. high-end professional Viking oven or not so lucky to be working with the artifact that was included with your apartment rent. way. It wasn‘t until the late 1800s and early 1900s that ovens in the home became commonplace. To perform this little test. you might take for granted that if you have set the thermostat for 350 degrees. But just how accurate is your oven? Whether you‘re lucky enough to be working with a brand new. then your oven is in fact heated to 350 degrees. 90 minutes to be exact. this observation doesn‘t take very long. they were mainly heated with wood or coal and came in one temperature . Ovens gradually made an entrance into the home in the 1500s. we‘ll look at the essential tools and equipment required to set up your kitchen for baking homemade cakes. you need to spend some time observing your oven too. The Romans used tile ovens or raised brick hearths over an open fire.. baking and decorating your cakes easy and enjoyable. 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. and whether it‘s gas or electric. These are widely available at grocery and hardware stores and typically cost between $10 and $25. way back. as well as the nice-to-have.. But that‘s not necessarily the case. Record the temperature Cake Decorating Made Easy! Vol.Chapter 1 – THE TOOLS OF THE TRADE In this chapter. in this day and age. place the thermometer on the middle rack in the center of the oven and leave it for 30 minutes at 350 degrees. hardware and accessories that will make measuring.
this is very important information to have. older ovens take longer to heat up and bake. 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. 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. or ‗cold. mixing bowls. no? If your little experiment proves that your oven either bakes ‗hot. cake racks.‘ slightly cooler than the temperature you have set. spatulas. you need to keep in mind that typically. If the experiment shows that your oven is dead on. In any case. Repeat this exercise two more times. you would set the temperature 20 degrees higher to 370 degrees to reach an actual temperature of 350 degrees.‘ slightly hotter. whisks and brushes. baking pans. 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. Easy enough. divide the total by three and you‘ll have the average temperature of your oven.registered on the oven thermometer. measuring spoons. congratulations! You‘ve got yourself a real winner! And if you‘re working with an older model of electric oven. sieves. knives. measuring cups. Cake Decorating Made Easy! Vol. then add the three figures together. 1 11 . You will now know that you need to either increase or decrease your settings to heat your oven to the perfect baking temperature.
There are special circumstances when only a hand mixer will do. and the traditional beaters. this hand mixer comes in a variety of colors. is powerful yet quiet. this hand mixer comes with the ability to transform from a mixer to a small cutter simply by changing attachments. Kitchen Aid KHM5TB – For around $60. smooth cake batter and creamy icing. easy cleanup. gooey. 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. such as beating over a double boiler. and compact. You have two basic options. performing as well as nine-speed mixers and offering both dough hook and beaters. Best of all. controlled. 1 12 . along with whisk attachment. Cake Decorating Made Easy! Vol. Kitchen Ultra Power Plus KHM7T – Priced around $70. Mixers For creating fluffy egg whites. but don‘t be tempted to buy one of the cheaper brands under $25. you‘ll need some type of mixer. unless you don‘t mind buying a new one every few months when the motor wears out. • • • • Braun Multi Mix 4-in-1 M880 – For just $45. Here‘s a list of reliable hand mixers with motors that can handle any thick. stiff batter or icing that you throw at them. Kitchen Aid Professional KHM9P – For just $60. 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.To help you sift out (pardon the pun) the essentials from the incidentals. this five-speed hand mixer is a favorite. either a handheld mixer or a stand mixer. this hand mixer provides a digital display. you can enjoy an excellent hand mixer that is powerful and easy to use. This is a MUST buy. 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. Includes the Kitchen Aid warranty.
flat beater. this mixer can handle just about any cake-baking project. This luxury item will definitely make your baking life easier. Instead. With 400 watts of power and 12 speeds. The heavy price tag will buy you extra beating. you can save yourself this expense and work solely with the handheld mixer. as well as a splatter guard and pouring chute. this is an eye-catching stand mixer with solid construction. No workout bonus here. Here‘s a list of well-recommended brands and models: • • • Hamilton Beach 63221 – For about $170. The stand mixer will do all your work for you! While you prepare your pans or wash your dishes. and kneading features. the bowl cinches up to its position. this stand walker is a beautiful addition to any kitchen. and wire whisk attachments. but unless you make a great number of cakes or are planning to open a cake business. and can be made from aluminum.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. Again there are many models to choose from ranging in price from about $40 to $300 or more. it can be somewhat intimidating trying to figure out which pan is the right one to buy. this mixer comes with a bowl with handle. this stand mixer is designed without a tilting head. dough hook. Cake Decorating Made Easy! Vol. glass or soft silicone. Kitchen Aid Professional 600 – Although a little pricier at $370. Available in 22 unique colors. Kitchen Aid Artisan – This stand mixer costs about $250 but is worth every dime. stainless steel. The Baking Pan Baking pans come in all shapes and sizes. as well as a durable motor typically covered by a guarantee. Complete with a 6-quart capacity bowl and 600 watts of power. your stand mixer will steadily beat your 22-minute frosting. 1 13 . whipping. folding. With all these variations.
In any case. These two sizes of round pans are considered standard size and are most often used to make layer cakes. not to mention date squares and brownies. The standard sized sheet cake pan is 9 x 13 x 2-inches. you will bake two separate layers and simply stack them to make a double layer cake. Rectangle Pan The rectangle pan. For some recipes. Round Pan You will need at least two 8-inch or 9-inch round cake pans that are 11/2 2 inches high. This size square pan is as versatile as the round pan for making anything from simple single cakes to impressive quadruple layer cakes. These pans come in several different sizes. they are a cake baking essential! Square Pan The square cake pan is as essential as its round cousin. 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. Other times you will slice each layer in two and make a fourlayer torte. You will need two 8-inch or 9-inch square pans. Cake Decorating Made Easy! Vol.2 inches high. but the most popular is 10 x 15 x 1inch. 1 1/2 . 1 14 . also known as the sheet cake pan. 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). here is a list of the basic pan shapes you‘ll need to get started on your new cake-making venture.To help guide you through the selection process.
Bundt Pan A cake decorating genius invented the Bundt pan. Whichever size you choose. this pan will make any beginner look like a pro! One 12-cup pan will meet your baking needs. 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. 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. 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. you simply unlatch the spring remove your cake or dessert with the bottom plate intact. Don‘t know who that was. lemon loaves and quick breads such as banana bread or zucchini bread. has a high side walled hollow cylinder in the middle and flat. Tube Pan The tube pan. chiffon. or Angel Food Cake pan. Cake Decorating Made Easy! Vol. The standard muffin tin measures 3 inches across each cup.Loaf Pan The loaf pan is used to make loaves! Which means you‘ll be using it to make pound cakes. often removable bottom. sponge and pound cakes. Typically used to bake heavy cakes such as fruitcakes and pound cakes. 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. but you just might want two or three different patterns for a change in style. 1 15 . To release your cake or dessert. Muffin Tin Muffin tins aren‘t just for muffins they‘re also the pans to use to make cupcakes. you should buy two of them since some recipes yield enough batter to fill two pans.
Extra Essentials To complete your beginner‘s package of bake ware. 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. It all comes down to the fact that different materials conduct heat differently. You‘ll see aluminum. Once you master cake baking. stainless steel. and even include many of the popular TV and movie cartoon (and computer generated!) characters. Specialty pans come in hundreds of shapes. here‘s some shopping advice: DO buy shiny good quality aluminum pans. 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. 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. To save money and cupboard space. glass and sili-cone to name a few. coated. to animals and vehicles. these can be rented from cake supply stores. non-coated. insulated. dark. have patterns and shapes already worked into the pan. you‘ll soon notice that there are many options available when it comes to pan materials. shiny. To narrow down your choice then. 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. like heart or holiday pans. non-insulated.Specialty Cake Pan Now we get fancy! Specialty cake pans. DO buy good quality stainless steel pans (although you‘ll pay a LOT more for these) Cake Decorating Made Easy! Vol. from numbers and letters. DO buy glass (Pyrex) pie plates. 1 16 . What a pan is made of can significantly affect the baking time and temperature.
That‘s it. If you‘re working with a stand mixer. 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. they are great for evenly baking cakes. stainless steel bowls are used for mixing batter. Flimsy pans often warp and bake unevenly. What you save in money you‘ll pay for in frustration.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. but you‘ll still need other bowls. but they‘ll make sure that your cake comes out! AVOID buying flimsy aluminum and other metal pans. fillings and icings. straining or puréeing ingredients. they‘ll work just fine. sifting does make a difference!) A sieve is a wire mesh bowl-shaped utensil used for sifting. General Equipment Mixing Bowls Unless space is at a premium. (And. If you‘re starting totally from scratch and need to purchase mixing bowls. you‘ll mainly be using the accompanying bowl. New to the baking scene. Typically. while glass bowls are used for either preparing and holding measured ingredients or mixing icing colors. 1 17 . you should look to buy one set of graduated stainless steel bowls and a set of smaller glass bowls. you can never have too many mixing bowls. Cake Decorating Made Easy! Vol. is a must have. fillings and icing. The sifter is optional. 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. The sieve. You‘ll need a small collection of different sized mixing bowls to mix your cake batters. You have the choice of using stainless steel. They might twist and you might shout. yes. such as flour and confectioners‘ sugar. glass or ceramic bowls. that‘s all. Ceramic bowls are generally reserved for making bread dough. But no matter the type of bowls. being the more versatile of the two.
Dry Measuring Cups Dry measuring cups are used to measure your dry and solid ingredients such as flour. you also need two different types. butter. oil. either of which will work fine. one that has been calibrated to measure exactly one cup or 250 ml or 8 ounces of ingredient. but today‘s baker should not be so quick to dismiss the necessity and dependability of an accurate measuring cup. 1/2. baking soda. molasses. 1/3. nuts. They come in stainless steel. 3/4 and 1-cup sizes. oil. but glass (Pyrex) is by far the best choice. beaten eggs. Not only do you need different sizes of measuring cups. if heating is needed. 1 18 . You could make your measuring life easier by purchasing a nesting set of graduated sizes from one to five cups. grains. shortening. They come in stainless steel. but you really only need the standard graduated one-cup size. milk. liquid and dry measuring cups. and chocolate chips as well as any solid fats such as butter. such as salt. Liquid Measuring Cups Liquid measuring cups are for measuring exactly that – liquids. milk. They come as a set Cake Decorating Made Easy! Vol. plastic and glass. plastic and also glass. The clear glass makes it easy to read and accurately measure your liquids and. sugar. such as water. the list goes on! Measuring spoons are usually sold as stainless steel or plastic. or honey to name a few. cream. lard or vegetable shortening. Measuring spoons Measuring spoons are needed for measuring small amounts of either liquid or dry ingredients. ceramic. The number one reason that cakes and icings turn out poorly is inaccurate measuring.Measuring Cups Maybe grandma was a whiz at casually estimating and measuring by eye. a glass or Pyrex measuring cup is easily microwavable. baking powder. This time. the choice is all yours! Standard sized sets of graduated cups include the 1/4.
Spatulas Spatulas come in many different shapes and sizes each designed to perform specific duties. Cake Decorating Made Easy! Vol. Scale The scale is the master of measurement. 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. In many cases. 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. 1/4 teaspoon and sometimes a 1/8 teaspoon. For mixing up cake batters. the scale will measure out exactly what you need and not one coconut flake or chocolate chip more. you‘ll be using a regular old teaspoon (to mix icing colors) or your favorite soup spoon (to stir melted chocolate). A set of wooden spoons in graduated bowl sizes and handle lengths will be most useful. 1 19 . For spreading and smoothing icing like a pro.of nesting spoons including a tablespoon. 1/2 teaspoon. tapered and angled metal spatulas. fillings and icings. you‘ll also need a set of straight. No matter how little or how much you need of your dry or solid ingredients. The two types of spatulas most useful for the purposes of baking and decorating cakes are rubber spatulas and metal icing spatulas. teaspoon. 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.
but for larger cakes. Wire Cake Racks Wire racks are used to support hot-from-the-oven cakes while they cool. you‘ll need a fancy board in a slightly larger size and shape to serve or display the cake. A beautiful cake plate can make the plainest of cakes look spectacular. 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. everyday dinner plates work well enough. line baking pans. Cake Decorating Made Easy! Vol. Cake boards or plates You‘ll also need some sort of board or plate as a base for your cake. They have little ‗feet‘ on them that raise the cake off the countertop to allow the air to circulate freely over. Baking paper is used to catch and transfer sifted dry ingredients.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. Commercial cake boards are generally made from either plastic or cardboard and can be purchased at most baking supply and craft stores. but if you‘re making square or larger shaped cakes. To serve a standard-sized round cake. 1 20 . Baking Paper You‘ll need a roll of either parchment or waxed paper for various baking tasks. separate cake layers and cover your working surface. You can manage well enough with a long bladed knife for smaller cakes. A beginning cake decorator's best-kept secret is an elegant footed cake plate in either glass or ceramic. the cake leveler is a symmetrical layers. around and under the cake.
That way you can slowly accumulate the whole collection without blowing your budget! Cake Decorating Made Easy! Vol. well-lined pair of gloves! Apron Obviously not an essential. such as the new silicone variety. 1 21 . you might want to buy your equipment at restaurant supply shops or pick according to what you absolutely need to make a certain recipe.Turntable A turntable doesn‘t quite qualify as a cake decorating necessity. but just like the fancy cake plates. Once your cake (supported by a cake board) is set in place. 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. No baker wants his or her hard work to crack apart when the pan is suddenly sent crashing onto the counter. And that‘s it! Hopefully you already own most of the items on this list. you can easily rotate and tilt to smooth icing and pipe expert details with ease. to save their helpless hands from being singed when the dishtowel slips. So save a finger--and a cake or two—by choosing a good quality. but it sure makes the job a whole lot easier to manage. The prudent cake baker invests in a pair of reliable oven mitts. If not and you‘re starting from scratch. 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.
1 22 . unless you take some precautions. but depending on your particular oven. and the ingredients . and sometimes just as accurate! Recipes generally provide both a baking time and temperature. 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. which size and type of pan(s) you use. Cake Decorating Made Easy! Vol. spatulas. bowls. the air pressure is lower which means liquids evaporate at a faster rate. beaters. measuring cups and spoons.the order that they are to be mixed . If you know or find out that you live high above the clouds.THE SET UP Now that you have all your baking equipment and supplies in order. Predicting the ―baking forecast‖ is a little like predicting the weather. there are a few standard adjustments that you‘ll need to make to each recipe to increase your chances of success. Once you‘ve set out the mixer. and where you live.baking becomes a simple assembly job. The Baking Forecast If you‘ve had trouble with collapsing Angel or sponge cakes in the past. 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. . 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.Chapter 2 . • • • • • 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. you may need to adjust both time and temperature to properly bake your cake. you may be relieved to discover that it wasn‘t your fault.
but just like getting to know your oven. sugars (except brown sugar) and starches. Cake Decorating Made Easy! Vol. (as shown in this picture) or you can measure as you go.google. Measuring spoons are used for small amounts of either liquid or dry ingredients.‘ Flakes & Crumbs To measure flaky and crumbly ingredients such as shredded or flaked coconut. it‘s time to measure! You can either measure out all the ingredients in advance. Either method works fine.asp. dry measures for dry and liquid measuring cups for liquids. So if you‘ve ever had a cake fail for seemingly no reason at all.csuextstore. oats.This may seem a tad complicated.com/store/pc/home. visit http://www. 1 23 . 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. and cocoa.‘ (This is the technique we all loved to help our mothers with when we were little. you‘ll spoon or scoop until just over full and then lightly pack down to a level cup. Measurement 101 Now that you know where you are in the world and you‘ve set up your equipment and assembled your ingredients. To make sure there are no air pockets trapped under the flour. the excess is swept off to give you a perfectly level cup of flour. the choice is totally up to you! Just be sure to measure correctly using the proper utensils. placing them in separate bowls. you‘ll use a technique called the ‗spoon and sweep. and bread crumbs.) Simply put. 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.com/ and find out your elevation! For more detailed information on high-altitude baking. Improper measuring is a surefire way to sabotage your efforts! Dry Ingredients For fine and powdered dry ingredients such as flours. Get Google Earth http://earth. and then with the flat backside edge of a butter knife.
If. spoon or scoop to fill the measuring cup and brush it off to level. Solid Ingredients Most solid fats. yogurt. liquid eggs and fruit purées. finely chopped. juice. To properly read your measurement. Place the cup on a flat. which are marked with measurement lines representing different measurements. use the liquid measuring cup. are sold in 16 oz or 454 g packages. and scoop out with a rubber spatula. Syrups & Such For the in-between gang of ingredients (thick liquids and thin solids) such as syrups. Choose the line that matches the required measurement and make a straight clear cut through the product. Pay attention! If your recipe calls for 1 cup of finely chopped nuts. you would measure out one cup of nuts and then chop them to bits. You can also accurately measure some solids (such as peanut butter. Your recipe will specify coarsely chopped. you‘ll use your clear glass Pyrex measuring cup. molasses. lard and vegetable shortenings) by packing them into a (dry) measuring cup and then leveling smooth with the flat edge of a knife. which include water. sour cream. fill to the desired line. read the cup at eye level looking at the bottom line of the meniscus--the thick surface line of the liquid. level surface and pour to the required level. or ground nuts. that would mean you would finely chop the nuts and measure out one cup. such as butter. finely chopped. To measure nuts and other bits such as chocolate or butterscotch chips. your recipe calls for 1-cup nuts. 1 24 . honey. Liquid Ingredients To measure liquid ingredients.Nuts & Bits Nuts are rarely used whole in recipes (except as a garnish) and generally require a little preparation before being measured. Use a spoon or small rubber spatula to scoop it out into your mixing bowl. on the other hand. Cake Decorating Made Easy! Vol. and the entire milk family.
Firmly Packed Heaping Level or Even Lightly Packed Pinch or Dash Measure 1/6 of a teaspoon. Special Measurements Every so often you‘ll come across a recipe that uses strange instructions like ‗heaping‘ and ‗dollop. are very powerful agents and inaccurate measuring even by the tiniest amount can throw off either the taste or consistency of your cake. baking soda. Now that we‘ve scared you into being careful … measuring with spoons is actually easy! For liquid ingredients. Rounded Measure to just over full leaving a rounded. Measurement Description Dollop Scoop a heaping spoonful. and then with a spoon or spatula. For a small dollop. 1 25 . Place the ingredient in a measuring cup. pour to fill the spoon to level. they are mighty! Most spooned ingredients – baking powder. Pile on as much as possible onto a measuring spoon or measuring cup. gently press the ingredient down. Place the ingredient in a measuring cup. then press down tightly. use a tablespoon. use a mini-version of the ‗scoop and sweep‘ method outlined above. large dollop.Mini Measurements Although spooned measurements might be small. compacting the ingredient. Cake Decorating Made Easy! Vol. 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. salt. top. For dry ingredients. use a teaspoon.‘ Refer to the following chart if any directions leave you wondering what to do. rather than flat. cream of tartar and spices.
To simplify the baking process for the masses.com frequently receive requests to convert cups to grams or ml. and ounces to grams.25 ml 2.5 ml 125 ml 187. 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.Metric Measurements The experts at support@cakesmadeeasy. teaspoon and tablespoons to ml. For all our British.4 g 227.5 ml 3. European.75 5 ml 15 ml 62. cake th Cake Decorating Made Easy! Vol. 1 26 . Canadian.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.5 g 455 g 1. Indian and Australian readers who submitted their questions.
piecrusts and biscuits. There are several types of flour on the market. and four eggs. but they‘re not all created equal! Flour can be made from many different grains. high starch wheat. you need to familiarize yourself with just three flours: All-purpose. Allpurpose flour comes either bleached or non-bleached. it‘s not always so easy to decide which brand to use. either of which work fine in cake batters.‘ Cake flour – has the least amount of gluten of all wheat flours and contains soft. Cake flour contains the least amount of gluten and produces light. Cake Decorating Made Easy! Vol. Self-rising flour – is an all-purpose flour to which a leavening agent has been added in the form of baking powder and salt. Sugar There are dozens of types of sugar from regular granulated sugar to liquid invert sugar. you can mix your own at home. nuts and even certain root vegetables. But for the purposes of baking the recipes in these books. three cups flour. tender cakes. sugar.recipes were organized into four main ingredients . making it the best choice for light. which makes for more ‗elastic‘ and chewy breads. fluffy cakes such as angel food and sponge cakes. Flour Generally a cake recipe will specify the type of flour to be used but even then. 1 27 . Bread flour contains a relatively high amount of gluten. Self-rising flour is generally available at grocery stores in the baking aisle.one cup of butter. Pastry flour is best for making pastries. This is also known as plain flour and would be the type to use when your recipe simply lists ‗flour. mix one cup of all-purpose flour + 1 1/2 teaspoons of baking powder + 1/2 teaspoon salt. two cups sugar. For the purposes of the cake recipes found in this book. Cake and Self-rising. • • To substitute for one cup of cake flour. but if not. • All-purpose flour – is an equal mix of cake and bread flours. The main difference among baking flours is the amount of gluten they contain. These basic four ingredients – flour. 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.
Also known as white sugar. Brown. If your recipe simply lists 'shortening. There is no difference baking-wise between white-shelled or brown-shelled eggs. margarine.‘ Brown sugar – is sometimes referred to as Golden Yellow sugar and is incompletely refined white sugar that still retains some molasses. for about 20 minutes before using. Whichever type of shortening is being used. Again. shortening is the solid form of an edible fat such as butter. Always use the exact shortening specified in your recipe. It has a distinctive flavor (due to the molasses) and tastes great in spice or fruitcakes. they all have different melting points. large and extra (or very) large. unless otherwise specified in your recipe. • • Granulated sugar – is the all-purpose sugar of the sugar family and the most commonly used in baking. but does not work as a substitute for white sugar in lighter cakes. Simply set out the number of eggs needed on the countertop (make sure they don‘t roll!) or in a bowl. Adding molasses to fully refined white sugar is the same thing. either brown or white will work fine in any recipe! Cake Decorating Made Easy! Vol. which means they behave and perform differently when heated and baked. or Confectioners‘. all shortenings are not created equal and besides taste. Again.' use a vegetable shortening found in the baking aisle of your grocery store. always use large eggs. 1 28 . • 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. It is perfectly suited for mixing smooth icings and glazes. Eggs are sold in four different sizes: small. this is the one to use when a recipe calls for either ‗sugar‘ or ‗white sugar. Shortening Technically. Eggs Unless otherwise specified by your recipe.and most other recipe books as well. As long as you have the right size. medium. lard or vegetable shortening. it should be set out for about 30 minutes before using to soften to room temperature. such as Crisco. you‘ll be using one of three types of sugar: Granulated.
To preheat your oven. The charts below show baking information and serving amounts for 2-inch pans. 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. Most ovens have a preheat setting which will beep when the oven has reached the desired temperature. The charts also provide metric conversions (a popular request at www. The figures are based on a 2-layer or 4-inch high cake.BAKE THAT CAKE! In this next chapter. more often than not. set the temperature and allow the oven to heat up for about 15 minutes before baking. 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. provide you with both the shape and size of pan. 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.com!) for pan size and batter and icing amounts. Choosing the Pan Choosing which pan to use can be as easy as reading your recipe which will. we will walk you through the entire procedure of baking a perfect cake. and icing amounts for the different shapes and sizes of pans. from preparing your pans to serving your edible masterpiece.Chapter 3 . 1 29 . as well as Fahrenheit/Celsius and gas number conversions. the number of servings. while measuring and mixing your ingredients.CakesMadeEasy. Begin by preheating the oven to the temperature specified in the recipe. average baking times and temperatures. and then some! It provides batter amounts.
The Baker’s Party Cake Chart 2-inch deep pans. 1 30 . unless otherwise specified Cake Decorating Made Easy! Vol.
1 31 .Cake Decorating Made Easy! Vol.
yellow. 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. which won‘t affect the appearance of the bottom of the cake. In both situations. lemon or strawberry. If you don‘t have the exact size specified. If you‘re using glass pans or dark colored non-stick baking pans rather than shiny aluminum or stainless steel pans. If by chance your recipe makes no such specification. 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. Greasing There are two common and very easy methods for greasing a baking pan. you‘re to assume that the pan(s) should be greased and floured. or dark-colored cake. lightly and evenly. 1 32 . tilting it from one side to the other and tapping the sides to move the flour around to coat the grease evenly. or you would prefer a different shaped cake. A little grease goes a long way and will keep the cake from burning and allow it to release easily once baked and cooled. reduce the oven temperature by 25 degrees. the following directions would apply: • • Sprinkle flour or cocoa powder into the pan.Pan Preparation Next. Cake Decorating Made Easy! Vol. For lightcolored cakes. use regular allpurpose white flour. Before pouring your batter into your baking pan(s). Then lift the pan. • • Spray the inside bottom and sides of the pan with a light coating of nonstick spray. such as white. Greasing and flouring the cake pan(s) is important as it keeps the cake from sticking. use cocoa powder. consult the chart of alternative cake pans. set out the cake pan(s) suggested in the recipe. But if you are baking a chocolate. devil‘s food.
which you‘ll use to grease your pans. vegetable shortening and vegetable oil. 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. Mix until well blended. cakes all around the world will be slipping and sliding right out of their pans! To make a batch of this highly prized grease. Professional Baker‘s Grease Here we share one of the best-guarded secrets of the pros: Professional Baker‘s Grease. A flower nail is just that. But somewhere in time. 1 33 . Try it you‘ll like it! Baking Aids Baking aids come in a few different forms. try using a flower nail. Heating cores and flower nails should only be used when baking larger cakes. some baker had the ingenious idea of using a flower nail (which is generally made out of metal) to help bake their cake. Generously grease a • Cake Decorating Made Easy! Vol. You will have a bowl of greasy paste. with their smallest diameter 10 inches or larger. When your baked cake has cooled. a nail used to make piped icing flowers. Baking strips can (and should!) be used for any sized cake.• Finally. 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. some more conventional than others. • Heating Core – This is a cone-shaped metal cylinder that is used to help distribute the heat evenly to the middle of the cake. 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. remove the heating core and repair the hole left behind with the plug of cake from inside the heating core. To use a heating core. This grease works especially well for greasing ‗difficult‘ pans such as Bundt and shaped pans with deep crevices and indentations. Flower Nail – For a less intrusive aid. Once this secret gets out. mix together equal parts flour.
To separate the egg. mixing the ingredients exactly as directed. 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. Get Crackin‘! Working with eggs can be a little tricky until you learn a few simple techniques. If you pay close enough attention. • Baking Strips – These are useful fashion accessories for the modern baking pan. 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. 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. The extra moisture and cooling effect of the strips evens heat distribution and helps your cake bake evenly. you should end up with a nice creamy smooth batter ready to be poured into your baking pan(s). 1 34 . Level Cakes‖ VIDEO. You should be going for smooth and creamy unless otherwise stated in your recipe. Once your baked cake has cooled. Click here for the ―Evenly-Baked. but they would be the exception. invert your cake and simply remove the nail. 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. you‘re ready to start mixing! Closely follow your cake recipe. not the rule. and gently Cake Decorating Made Easy! Vol. floured and set to go. There won‘t be any hole left behind to plug and your cake will be perfectly baked through and through. tap the middle of the egg sharply against a hard surface. Egg yolks contain fat and work great as thickeners in custards and fillings. Eggs are often separated because the egg yolk and egg whites have different properties. I‘m All Mixed Up Once your pans are greased.flower nail and stand it on its head in the center of your baking pan. There are in fact some recipes that produce thick and lumpy batters.
Well-beaten – beat egg yolks and whites together with either a whisk or mixer until they are light. across. in a covered container and keep in the refrigerator for later use. Whether your recipe specifies it or not. frothy and evenly colored. Stiff peaks – beat egg whites with a mixer (or whisk. Tip the egg so the egg yolk settles in one half of the shell. Mixing Methods Other common terms used in recipes refer to specific methods of mixing. Or you can use an actual egg separator that has a small cup with narrow slits. if not being used in the same recipe.pull apart the eggshell. 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. Place the egg yolk in a separate bowl or. gradually incorporate the two with a downward. One little drop could prevent your egg whites from foaming. You need to pay close attention to which term your recipe uses because the success of your cake depends on it! Beat . Slightly beaten – beat egg yolks and whites together with a fork or whisk until the egg yolks and egg whites are evenly blended. It‘s best to pour the beaten egg whites on to the heavier mixture and then with either a spoon or rubber spatula. Cake Decorating Made Easy! Vol. 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. folding is always a gentle action. Be careful not to break the egg yolk and accidentally have some drop into the egg whites. Soft peaks – describes egg whites that have been beaten until gentle peaks form and fold over when the beater is lifted. drop the egg whites one at a time into a cup or small bowl and then transfer them to the mixing bowl. Continue folding until no streaks remain. but that‘s a LOT of hard work!) just until straight peaks form when the beater is lifted. To avoid this from happening. which allows the egg whites to drip through.To stir vigorously with a spoon. 1 35 . up and over motion. Then gently tip the egg yolk back and forth between the two halves until all of the egg white has dripped into the bowl. but hangs on to the egg yolk. Gently folded – refers to the action of gently incorporating beaten egg whites into other mixtures. whisk or mixer.
You may need to do this several times before all of the air bubbles are popped. mix one ingredient fluffy mixture into another with a spoon or spatula using a circular down (to the bottom of the bowl). you‘ll want to get rid of them. Whip . creaming. 1 36 . If you notice any air bubbles on the surface of the cake. mixture. If the batter is thick and does not spread easily. Gently knock out the air bubbles by lifting the pan off the counter an inch or so and gently dropping it back down. Cream . folding and whipping. Then tilt the pan slightly so the batter spreads out evenly.Blend .To mix with a spoon using a circular motion. Batter Up! Once you‘re done separating eggs.To use a whisk to beat with a whipping motion to add volume. If you have more than one cake to bake at a time. 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. be sure they don‘t touch either each other or the oven walls.To beat softened butter and/or shortening and/or sugar with electric mixer to produce a smooth and creamy. It‘s Baking Time! Unless your recipe states otherwise.(The most difficult method to master and that‘s why we mention it twice!) To gently. Cake Decorating Made Easy! Vol. Carefully pour the cake batter into the middle of the pan. or light and fluffy. Whisk . focus on the gently. beating.To mix two or more ingredients to produce a uniform and smooth mixture. across.To beat with a mixer at high speed to increase volume until frothy or stiff.To mix two or more ingredients together. you‘ll want to bake your cake on the center rack of your oven. For even baking you need proper circulation of heat and air around each pan. Stir . Folding is most often used to incorporate beaten egg whites into the cake batter or whipped cream into a filling or mousse. up and over movement. you‘ll have yourself a bowl full of batter. Combine . The idea is to combine the two ingredients without deflating the fluffy mixture. Fold .
allow the cake to cool before icing it. your cake is done! Remove it from the oven and place on wire rack to cool evenly without cracking. Pull it out and examine closely. The reason? A hot cake will melt the icing and absorb it like your best sponge. Cake Decorating Made Easy! Vol. check for doneness after 23 minutes. You‘ll end up with one gooey mess! Place your cake(s). then the cake is not done. you should check the doneness of your cake five to eight minutes prior to the time listed in the recipe.Because different ovens tend to bake differently. The Cool Down After the cake is removed from the oven. You must allow enough time for your cake to completely cool. If your cake is done. return it to the oven and set the timer for an additional two to four minutes. if not. still in its pan(s). 1 37 . (Unless you have baked a quick bread or pound cake that takes a warm syrup or glaze to seal the top crust. In other words. over and around your cake. Resist! Trying to remove a warm or hot cake from its pan will only result in frustration. The yummy aroma may tempt you to speed up the decorating. re-testing for doneness after the added minutes have lapsed. or with tiny dry and crumbly cake bits attached. it is IMPERATIVE that your cake cool down before you begin icing and/or decorating it. remove it. on wire cake racks to allow the air to circulate under. If the toothpick comes out clean. Your cake is completely cool when both the top of the cake and the bottom of the pan are cool to the touch. Most cakes need a minimum of 30 minutes to cool down. if the recipe gives a baking time of 28 to 32 minutes. Return it to the oven for an additional two to four minutes. What do you see? • • If any wet and gooey cake has stuck to the toothpick. The time it takes for a cake to cool will vary depending on the size and type of cake pan used. Your cake will crumble or fall apart.) For every other kind of cake. 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.
If by chance some of the cake sticks to the pan. Gently tap and wiggle the cake pan to help loosen the edges and then slowly lift the pan off the cake. gently touch the top of the cake as well as the bottom of the pan. no one will ever notice. 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. For cakes meant to remain in their pans (sheet cakes or dessert squares).The Release Removing a cake from its pan without damaging it is one of the trickier steps in baking a perfect cake. Next place a platter of some sort (a regular dinner plate works well for round pans) upside down on top of the cake pan. filled and iced. the cake is still too warm. but you‘ll still need to make sure your cake has completely cooled before you begin icing it. 1 38 . When both cake and pan are cool to the touch. If the bottom of the cake pan is still warm to the touch. The warmth will have melted the grease allowing the cake to slip right out of the pan. you can return the whole thing to a warm oven (300 degrees) for 2-3 minutes and then repeat the above procedure. which should ensure a quick and easy release. If it seems that the cake is stuck to the pan. To test the temperature of the cake. you won‘t have any releasing troubles to deal with. 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. Here‘s a general procedure. your cake is ready to be iced! Congratulations! Baked Cake! You‘ve just made (maybe your very first?) Perfectly Cake Decorating Made Easy! Vol. don‘t despair! You can easily patch your cake back together and once assembled.
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. 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. You‘ll be making yourself proud and delighting others in no time! Boxed Cakes Without a doubt. 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. a homemade cake made from scratch is a whole lot tastier than a cake made from a boxed mix. But when you‘re first testing out your new baking skills.Chapter 4 – THE RECIPE BOX In this chapter. If you find yourself getting frustrated. reducing both the amount of kitchen time as well as the amount of stress on the baker (that would be you). have fun! Cakes are central to many celebrations and if you aren‘t having fun. chalk it up as a lesson well learned and move on to the next recipe. The box contains a package of all the dry ingredients. and then even a third! With each cake baked. you‘ll have the confidence to bake a second. Keep in mind that starting out takes a lot of time and even more patience. any of the more popular brand names will do. and some oil. When you make a mistake (and you will). Be kind to yourself and choose your recipes wisely. All you need to do is add the wet ingredients – the eggs. They provide an easy introduction into the world of baking. The bigger the mistake. the better the lesson! Most importantly. 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. 1 39 . pre-measured and pre-sifted. water or milk. Duncan Hines and Betty Crocker are both reliable Cake Decorating Made Easy! Vol. you‘re missing the whole point. you may be moving a little too fast or you‘re a little too critical of yourself and your newfound skills. a boxed cake is a great choice for a starter cake. Once you have mastered your first cake.
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. Turn oven off after 30 minutes. Allow cake to cool in pan 20 minutes. Sift flour once before measuring. Hallelujah! Cake Decorating Made Easy! Vol. Sprinkle in sifted flour mixture evenly and quickly. Gradually sprinkle in 1 cup sugar while beating on medium speed. Pick one and have fun! Angel Food Cake 12 egg whites. 1 40 . about 1 1/2 minutes. This cake can easily be frozen. scraping bowl often. Then sift flour and 3/4 cup sugar together 5 times. about 1 1/2 minutes. Beat only until sugar is blended. Bake for 30 to 35 minutes until golden brown. Leave cake in oven for 5 more minutes before removing. Add cream of tartar and continue beating until stiff. room temperature 1 1/8 cups sifted cake flour 1 3/4 cups sugar. Beat only enough to blend. you can move on to slightly more difficult recipes. Do NOT grease pan. Cut through batter with knife or spatula.brands that make a wide selection of cake mixes to choose from. Invert to release cake. Beat until foamy. Put egg whites and salt into large mixing bowl. about 2 1/2 to 3 minutes. The following recipes have been chosen because they are easy to follow and require minimal icing to make them table ready. going around in circular motion 3 times to release large air bubbles. 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. So the next time you‘re out doing the groceries. Turn to low speed and add vanilla and almond extracts. Do not over-beat until dry. Pour into 10-inch tube pan.
In a third bowl. Generously grease a 9x13x2-inch baking pan. Add flour mixture alternately with the milk/vinegar and shortening/sugar mixtures. salt.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. the better!) Cake Decorating Made Easy! Vol. cream shortening and sugar for two minutes until light and fluffy. beating well after each addition. Allow the cake to completely cool and then frost with either Cream cheese or Buttercream frosting. stir in the apple butter until well blended. 1 41 . In another bowl. baking soda. In mixer bowl. 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. and various spices. In a bowl. combine the milk and vinegar. beat eggs until lemon colored. Pour the cake batter into the prepared baking pan and bake for 30 minutes or until toothpick comes out clean. beaten 1 cup mashed ripe or over ripe bananas (the uglier. combine the sifted flour. Using a fork.
baking soda and salt. Sift together the flour. blending until the flour is well incorporated into the batter. softened 1 teaspoon baking soda. Loosen sides with a knife and invert to remove from pan. grated 1/2 cup black walnuts. Grease and flour a 9x13x2-inch baking pan. add the flour a 1/2 cup at a time. 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. Carrot and Walnut Cake 3 cups flour. In a large mixing bowl. Add eggs and banana and beat until just blended. Add the sifted ingredients and beat until well blended. This cake can either be iced with your favorite icing or simply dusted with powdered sugar.Preheat oven to 350 degrees. Pour batter into pan and bake for 60 minutes. chopped 1/2 teaspoon vanilla extract Cake Decorating Made Easy! Vol. 1 42 . 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. combine all of the ingredients. Grease and flour a 9x5x3-inch loaf pan. Allow baked bread to cool in pan for 15 minutes. cream butter and sugar. cold 1/2 cup butter. With the mixer on low. Repeat. baking powder. Basic Applesauce Cake 1 cup sugar 1 cup applesauce. Pour the cake batter into the prepared pan and bake for 40 to 45 minutes or until toothpick comes out clean. In a large mixing bowl. except the flour.
ice top with Cream cheese icing. combine the remaining ingredients. place the second layer on top and finish icing the entire cake. Grease and flour a 15-1/2 X 10-1/2 cookie sheet or jelly roll pan. sugar. baking soda. In large mixing bowl. 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. 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. In another bowl. and sour cream. add the egg mixture into the dry ingredients. Gradually. mix the eggs. dividing the batter evenly. In a second bowl. Make an indention (well) in the center of your dry ingredients. Cake Decorating Made Easy! Vol. 1 43 . Place one cake on serving plate. vanilla extract. baking soda. Pour batter into prepared pans.Preheat the oven to 350 degrees. Grease and flour two 9X1-1/2-inch pans. Bake for 35 minutes or until toothpick comes out clean. sugar. stirring until well blended. In a bowl. salt and cinnamon. baking powder. until well blended. and salt. mix the flour. Pour the wet mixture into the well and mix with a spoon until smooth. Allow cakes to cool and remove from pans. whisk together by hand the flour. beating until creamy and smooth.
place the butter or margarine. cocoa. bring the mixture to a boil. Set aside. Set aside. On medium heat. Pour the cake batter into the prepared pan. Bake for 23 minutes or until done. While still hot. Coffee Crunch Cake 1 cup butter 1 cup granulated sugar 3 eggs. Beat well after each addition. Fold egg whites into batter. 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. add flour mixture to butter mixture. Makes 6 cups batter.In a saucepan. Grease and flour two 8-inch or 9-inch round pans and line with waxed paper. Bake until toothpick inserted into center comes out clean. 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. Cream butter and sugar together until light and fluffy. Mix well. 1 44 . but not dry. Set aside. Beat egg whites until stiff. Beat in vanilla extract. ice cake with your favorite chocolate frosting. and water. Pour into prepared pans. alternately with milk. With a mixer at slow speed. Remove from heat and pour over other ingredients.
beating well after each addition.Crunch 1 cup granulated sugar 1 1/2 cups chopped walnuts 1 tablespoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees. Add eggs and then the flour. Grease one 10-inch tube pan. sour cream. 1/2 cup at a time. Grease and flour a Bundt cake pan. Sprinkle 1/2 of the crunch to lightly cover batter. Remove cake from oven and allow to cool in pan. Add the vanilla and mix well. Pour remaining batter over crunch and then sprinkle remaining crunch to cover top of batter. Bake for 50 minutes. Add the flour. cream the butter. One at a time. Allow the cake to cool and remove from pan. Bake for 2 hours and 15 minutes or until a toothpick comes out clean. and sugar. cream cheese. Invert pan to release cake. again blending well after each addition. Cake Decorating Made Easy! Vol. Stir in vanilla extract. softened 8 ounce package cream cheese. baking powder and baking soda. Pour 1/2 of the batter into the pan. Cream butter and sugar. In a bowl. Get you coffee (or tea) ready … and enjoy! Cream Cheese Pound Cake 3/4 pound butter. softened 3 cups sugar 6 eggs 3 cups flour 1 teaspoon vanilla extract Preheat the oven to 250 degrees. Pour the cake batter into the Bundt pan. 1 45 . Serve with sweetened whipped cream or whipped topping. add the eggs.
sugar. In a separate bowl. Frost the cake with coconut frosting. In a mixer. In a mixing bowl. Once the cakes are completely Cake Decorating Made Easy! Vol. In a bowl. Bake for 20 to 25 minutes. baking powder. 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. and beat until creamy and smooth. In a separate bowl. using a fork or whisk to blend well. mix together the flour. and salt. baking soda. Pour the cake batter into prepared pan and bake for 45 minutes or until toothpick comes out clean. Slowly add the pineapple mixture to the dry ingredients and mix well. Aloha! Easy Yellow Cake 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter. dividing the amount evenly. Pour the batter into the two cake pans. Grease and flour a 9 X 12 inch cake pan. Allow the cakes to cool in their pans for 5 minutes and then invert them onto a wire rack to continue cooling. beating well after each addition. combine the vanilla extract and milk. 1 46 . pineapple and the vanilla. Allow the cake to cool and remove from pan.Delicious Pineapple Cake 2 cups flour 1 1/2 cups sugar 2 teaspoons baking soda Dash of salt 2 eggs. Add the eggs one at a time. and salt. Add the dry ingredients alternately with the milk/vanilla mixture. combine the eggs. cream the butter with sugar until light and fluffy. combine the flour. slightly beaten 1 teaspoon vanilla extract 20 ounce can crushed pineapple with liquid Preheat the oven to 325 degrees.
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
Cake Decorating Made Easy! Vol. 1
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.
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.
Cake Decorating Made Easy! Vol. 1
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.
Cake Decorating Made Easy! Vol. 1
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.
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.
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.
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.
Cake Decorating Made Easy! Vol. 1
If using a cake leveler. Make sure that both feet of the leveler remain flat on your working surface. again with a gentle sawing motion. Dusting and glazing are popular finishes for Bundt cakes and quick breads. just staring right at you. no amount of icing will make it stand up straight or lay down flat. or you have the makings of a layer cake or torte staring up at you. long enough to reach through your cake to the other side. bottom side facing up. The next move you make depends on what kind of cake you‘ve just baked. But if by chance you are planning to ice your cake. looking up at you. If you‘re lucky. either of which your cake is ready to receive. To level your cake layers. But if it does. 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. If your base cake is crooked and lopsided. You may be preparing to simply dust the top of your cake with icing sugar or varnish it with a glaze. completely cooled cake sitting on the countertop.Chapter 5 – THE PREP ROOM So now you have a perfectly baked. your cake will have baked flat and won‘t have a domed top. Place your cake on a cake board covered in plastic wrap to keep the cake from sliding around. waiting for you to make the next move. Cake Decorating Made Easy! Vol. Add a spot of icing (a tablespoon or so) to the center of the cake board to ‗glue‘ to cake in place. position the wire at the correct markings and gently draw the leveler across the cake. on the cake board. Center the first (or only) cake layer. 1 51 . that‘s the first part to be removed. you will use either an official cake leveler or a knife with a long serrated blade. you‘ll need to level and trim those cake layers. Leveling The purpose of leveling your cakes is to create an even and symmetrical base.
fruit or a combination of fillings. Firm and settled cakes will support heavy. 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. gooey fillings better than weak and unsettled cakes. Several thin layers all neatly stacked and filled with jam. When layering or torting cakes." Layer Cakes When it comes to layering cakes. cream. place the thickest layer first. custard. will impress even the most difficult of in-laws! Click here for the VIDEO. when you're simply stacking individually baked cakes. the more evenly your cake will stack. the best side is generally the bottom side (unless the bottom stuck to the pan in places and you have patched 'holes. No matter then number of layers. making sure to cut as straight and even as possible.Trimming For cakes with uneven or crisp edges. 1 52 . trim off any unwanted rough or misshapen areas.) The flatter and smoother your topside. it's always best to put your best side facing up. or both! Torting Torting refers to act of slicing each individual cake into two or more layers before filling and stacking. The dam will act as a barrier and will prevent the filling from escaping to the outer edge of the cake. Cake Decorating Made Easy! Vol. you‘ll want to trim them square and even with the rest of the cake. With a layer cake. 2. Using your serrated knife again. the better. Baking your cakes one day in advance will allow for enough time for your cake to properly settle down and firm up. "Leveling & Torting. on a cake board. Next. To build your cake. the more settled and firm your cake. 1. you should have a perfectly formed cake ready to be either filled or iced. the following procedure promises to build a sturdy cake that will keep any oozing fillings under control and prevent them from overflowing their boundaries. By the time you‘re done leveling and trimming. bottom side up.
1 53 . And voilå! Your cake is ready to be crumb coated! Click here for a live VIDEO demonstration on ―Filling Your Cake. to avoid dragging your fingers through the icing dam. 4. You have your choice of buttercream. Oozing filling is the look you‘re after and if it droops down a little to the lower layer(s). frostings. place the cooled cake on a flat work surface and spread the filling smoothly and evenly. curds. Repeat steps 2-4 until the top layer has been positioned in place. Now you‘re all set to make a Swiss Roll or Buche de Noel! Types of Filling Your choice. Cake Decorating Made Easy! Vol. fruit. 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. Refrigerate for a few hours to allow for the cake to set into shape.3.‖ Please note that there are certain types of layer cakes where you actually want the filling to ooze out from between the layers. when it comes to fillings. making sure to spread it right out to the edge. over the first layer. thin and flat sponge cake. is almost limitless. The jellyroll pan is used to give a large. such as this Strawberry Cream 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. As long as it‘s not too runny just about anything can be used as a cake filling. custards. that‘s okay too. These types of layer cake are easy to assemble since you won‘t need to be so precise and careful. cream cheese. To fill a rolled cake. Carefully center the second layer. if you have one. bottom side up. Take one long side and begin rolling the cake into a tight log or tube. matching edges and corners (for square cakes).
Allow mixture to cool. mashed 2 tablespoons lemon juice In a sauce pan. puddings. Then slowly pour the warmed egg yolks into the saucepan. etc. To get you started experimenting with fillings. Add the lemon juice and stir into the cooled filling. heat the milk and beat until well blended. nut butters. here are a few all-purpose recipes that do well to dress up any cake. purees. Banana Cream Filling 1 cup milk 1/2 cup sugar 3 tablespoons flour 1/8 teaspoon salt 2 egg yolks. Return mixture back to the sauce pan and continue thick and smooth. Cook over low heat for 5 more minutes until thick and creamy. slightly beaten 1 large ripe banana. 1 54 . preserves. custard with preserves. and (breathe!) whipped cream you add in all the possible combinations – cream cheese with purees. Chill one hour before filling cake. jams.icings. mousses.. 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. Makes 2 cups Cake Decorating Made Easy! Vol. stirring constantly. or whipped cream with fruit. Cream the mashed banana until smooth. Temper the egg yolks by whisking in 1/2 cup of the hot mixture.
Slowly pour warm yolks into the saucepan. gradually pour in the cocoa mixture. until mixture thickens and comes to a boil (10 minutes. Makes 4 cup Chocolate Whipped Cream 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1/4 cup cocoa powder. combine sugar. Transfer filling to a bowl.) Remove from heat. Set aside. whip until stiff peaks form. 1 55 . whisk eggs until slightly beaten. stirring constantly. Cook slowly. cornstarch and salt. Gradually whisk in milk. stirring constantly.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. Stir in coconut and vanilla. Cook over medium heat. until mixture begins to bubble (5 minutes. Cover and chill (1 hour) until firm before filling cake. In a saucepan. well chilled 2 tablespoons piping gel 1/2 teaspoon vanilla extract In a small bowl.) Remove from heat. over medium-low heat. Do not over beat or your cream will turn to butter! Makes 2 1/2 cups Cake Decorating Made Easy! Vol. Whisk in 1/2 cup of the hot milk mixture into the egg yolks to temper. With the mixer running or while whisking by hand. In a chilled bowl. stirring constantly. combine the cream and vanilla and whip until soft peaks form. combine the cocoa and sugar.
Gradually add water and whisk until well blended. Cook over medium heat. Stir in vanilla. Whisk a little of the hot sauce into the egg yolks to temper. Cook on low heat for five minutes until thick and creamy. 1 56 . Transfer filling to a bowl. 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. Place on medium heat and stir constantly. To prevent a skin from forming. Stir a little before using. salt and sugar in a saucepan and blend in a little of the cream. Remove from heat. brush with melted butter and refrigerate one hour. Slowly pour the warm egg yolks into the saucepan. Boil one minute. Fill cake. Whisk in egg yolks. Makes 2 cups Pastry Cream Filling This is the filling to use when you‘re stuck for ideas.Lemon Filling 3/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 3/4 cup cold water 2 egg yolks. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. whisking constantly until thick and bubbly. Cool to room temperature. cornstarch and salt in a small saucepan. remove from heat. Makes 2 cups Cake Decorating Made Easy! Vol. Stir in butter. lemon peel and lemon juice. without stirring. slightly beaten 1 teaspoon grated lemon peel Juice of one medium lemon 1 tablespoon butter Combine sugar.
Strawberry Cream Filling 1 cup heavy cream 1/2 cup granulated sugar 1 egg white. whip cream until stiff. frosting and decorating cakes (piping simple borders and rosettes.) 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. stiffly beaten 1/2 cup strawberries. egg white and the mashed strawberries Makes 3 cups Stabilized Whipped Cream Stabilized Whipped Cream can be used for filling. Do not over beat or you‘ll end up with stabilized butter! Cake Decorating Made Easy! Vol. then continue to whip stiff peaks. mashed In a mixing bowl. 1 57 . Fold in sugar. Whip to soft peak stage. Add gel and vanilla.
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. Any cake baked in a Bundt pan. your cake should have a smooth and glossy coat. here are a few standard and versatile recipes for you to try. pound and butter cakes or quick breads baked in loaf pans. 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. When you‘re finished.Chapter 6 – ICING Your cake is looking good! The filling is nicely tucked between layers. Pour over cake that has cooled for 15 minutes. 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. also look and taste their best with a thin glaze rather than a full frosting. it‘s best to pour slowly while carefully directing the glaze to flow evenly over the top of the cake. Cake Decorating Made Easy! Vol. it‘ll lose both its shine and smooth finish. for the almond flavoring. Glazing Glazes are generally made by heating sugar with water. the layers are evenly stacked on top of each other. Certain types of cakes are natural beauties and require very little extra attention to look their best. and your cake is sitting pretty as a picture.) When applying applying a glaze. 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 . for instance. More casual cakes. 4 tablespoons melted butter 1/2 cup confectioner‘s sugar 2 teaspoons almond extract Whisk ingredients together until smooth. you may just need to apply a simple glaze before she goes out the (kitchen) door. When glazing flat-topped cakes. say a family dinner or a friendly coffee hour. 1 58 . looks perfectly elegant with a light sprinkling of icing sugar or a shiny coat of glaze. So if it‘s a glaze you‘re after.vanilla or peppermint. If you disturb a glaze once it has set and dried.
boiling water and butter.Buttermilk Glaze 1/2 cup buttermilk 1/2 cup butter 1 tablespoon white corn syrup 1/2 teaspoon baking soda In a saucepan. Remove from heat and pour immediately onto cake and spread evenly and quickly with large flat spatula to cover top of cake. combine all the ingredients and bring to boil. Chocolate Glaze This glaze dries fast and must be spread very quickly! 2 ounces unsweetened chocolate 1 1/2 cups confectioners‘ sugar. Remove from heat and add 1 teaspoon vanilla. Drizzle on cake and let harden. 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. Boil for 5-6 minutes until thick and syrupy. Mix over heat until smooth. light cream. stir milk into sugar until smooth. Stir in vanilla. Pour over cake. 1 59 . Cake Decorating Made Easy! Vol. corn syrup. Confectioners‘ Sugar Glaze Can‘t get any easier than this! 1 1/4 cups confectioners' sugar 3 tablespoons milk In a small bowl. Add the sifted sugar.
Pour over cake. whisk together sugar and lemon juice until smooth. 1 60 . Bring to boil. about 10 minutes.Honey Glaze 1/4 cup sugar 1/4 cup honey 1/4 cup buttermilk 1/2 teaspoon vanilla Combine sugar. stir confectioners' sugar and sour cream over low heat until almost smooth. Lemon Glaze 1/3 cup sugar 1/3 cup lemon juice. stirring until caramel colored. Drizzle over cake and let harden. with a million of his closest friends. HUGE. Remove from heat. You can simply apply what is known as a ―crumb coat‖ to your cake. Such an itty bitty piece of cake and such a big. honey and buttermilk in saucepan. stir in vanilla and 1 teaspoon water. Sour Cream Glaze 3/4 cup confectioner‘s sugar 2 teaspoons sour cream In a saucepan. Remove from heat and stir in 1/4 teaspoon vanilla and 1/2 teaspoon water. The crumb will come. Cake Decorating Made Easy! Vol. It‘s enough to drive a baker crazy! Luckily there is a fool proof way to regain your sanity. Crumb Coating The crumb. to invade your beautiful white and smooth icing. freshly squeezed In a small bowl. Pour glaze over cake and allow it to set. nuisance when it comes to icing cakes.
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. Icing Now that your cake has a lovely undercoat. 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. until you get an almost runny consistency. Many bakers. include any sweet spread that is either too gooey or runny to pipe or that contains any extra ‗bits‘ for taste such as coconut. 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. 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. To apply a crumb coat. your cake should be covered in a thin. milk. use frosting and icing interchangeably since they both denote sweet spreads for cakes and other baked goods. professional or not. but it's always time well spent. It significantly reduces the frustration of having crumbs mix into the final icing and does a great job of firming up the cake base. take some of your icing and thin it with extra of whatever liquid is part of the recipe .water. When you‘re finished. covering it completely. And ‗icing‘ refers to any Cake Decorating Made Easy! Vol. 1 61 . For the purposes of this book. Spread the thinned icing over the entire cake. or finely chopped nuts or fruit. Frostings. Click here for a live VIDEO demonstration on crumb coating. Don't worry about crumbs getting mixed into the icing or how the cake looks (it won't look too beautiful at this point). Frosting vs. Allow the crumb coat to completely dry.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. see-through layer of icing. or cream. orange or lemon rind. according to Cake Decorating Made Easy!. Applying the crumb coat obviously adds a little time to your cake decorating.
flaked coconut. right? Formal frosting involves learning how to get your icing perfectly smooth. 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. Perfectly smooth icing is one of the more challenging steps in cake decorating. Icing Control The Spatula Method Warm an icing spatula by holding it under warm water before smoothing out the icing. no bumps. chopped nuts or a grouping of fresh fruit. 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. no ridges. 1 62 . Formal icing involves a little (okay. a lot!) more work but it‘s the foundation of cake decorating and that‘s what we‘re all here for. no holes. Depending on your preference and where you and your cake are headed for your night out on the town.icing that contains no ‗bits‘ and holds its shape when either spread or piped to produce smooth and perfect icing flowers and other decorations. 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. you can choose either a casual frosting or a formal icing for your cake. Click HERE for the ―Icing The Cake‖ VIDEO Cake Decorating Made Easy! Vol. here‘s the link to a video demonstration on how to ice a cake. To better explain this icing technique. (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.
here‘s a small selection of some of the most traditional and popular frostings and icings. With a little practice. Using your hands again. Makes 4 cups Cake Decorating Made Easy! Vol. use buttercream icing and smooth out what you can with an icing spatula. You can also use a ―fondant smoother‖ (the baker's equivalent to a drywaller's trowel) on top of the paper towel. The finished look will be completely dependent on the design of the towel.The Paper Towel Method First. Place over boiling water amd beat until soft peaks form. The Frostings … 7-Minute Frosting This is a very shiny icing that spreads easily and provides an impressive pure white fluffy finish. You'll be pleasantly surprised at how smooth the surface gets! ―Perfectly Smooth Icing‖ VIDEO. The warmth of your hand will soften the icing just enough to smooth out any bumps and ridges. Beat in vanilla extract. It’s a great one to use when you need ‘snow. your cake will look like it‘s covered in beautiful dainty lace! To test out your new frosting and icing skills. Click to see this technique in action! For a completely different look. try using a textured or patterned paper towel on your cake. (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. smooth the surface and gently press in the design. Let it dry for about 15 minutes to form a crust. Remove from heat and continue beating until stiff peaks form. 1 63 .’ 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.
Add milk and sugar alternately. cream cheese 2 teaspoons milk 3 1/2 cups confectioners' sugar 1/2 teaspoon vanilla Melt 2 tablespoons butter in frying pan.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. Makes 3 cups Cake Decorating Made Easy! Vol. sifted Heat candy and milk over hot water in a double boiler until candy is melted. Spread coconut on paper toweling to cool. 1 64 . Stir in 1 3/4 cups of the coconut. Add more milk a tablespoon at a time until desired texture and consistency. Beat in vanilla. cream 2 tablespoons butter with cream cheese. Add coconut and stir constantly until golden brown. Gradually add confectioners' sugar one cup at a time to make frosting thick enough to spread on cake. In a medium mixing bowl. Slowly add milk and vanilla and beat until smooth. Makes 4 cups Coconut Cream Cheese Frosting 4 tablespoons butter 2 cups coconut 8 oz. Sprinkle with remaining coconut. cream together butter. and sugar. cocoa powder. Spread frosting on tops and side of cake. Makes 4 1/2 cups Peppermint Frosting 1/4 cup crushed peppermint stick candy 1/2 cup milk 1 pound confectioners' sugar. beating well after each addition.
add more powdered sugar. (Add more sugar if frosting is too thin. turn the mixer off. Turn mixer to medium speed and mix for 2 .Strawberry Buttercream Frosting 1 cup butter. 1 65 . If it becomes too soft.) 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. softened 2 (16 ounce) packages confectioners‘ sugar.) If the icing is too stiff and you can tell the mixer is straining. hand mixer will require 5 minutes or more. Turn mixer on to lowest speed and mix just until the ingredients start to come together. Once well combined. meringue powder and sugar. cream butter until light and fluffy. Cake Decorating Made Easy! Vol. or strawberries if too thick. sifted 1 cup finely chopped fresh strawberries In a large medium mixing bowl.5 minutes until smooth and a little fluffy. It can be used to fill and cover a cake. pipe decorative borders. Add sugar and chopped strawberries and beat until creamy. add more liquid to obtain the right consistency. Stand mixer will require about 2 minutes. 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. Add salt. (The time will vary depending on the power of your mixer. Add milk/water and flavoring and continue mixing. and make icing flowers and other decorations.
• • • 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. If using unsalted butter.HINTS for perfect Buttercream: • • • Use the paddle attachment. Buy the 2 lb. If you need pure white icing or want to make your icing dairy-free. You can leave the meringue powder out. Always use name brand shortening. butter flavoring to give the icing a buttery flavor. It has more emulsifiers so it blends better and will not give you that "greasy" taste. which helps flowers hold their shape when you pipe them. add a little dash of salt to cut the sweetness. NOT the whip when making your icing. 1 66 .) 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. you can replace the butter in the recipe with shortening and add 1 tsp. plastic bags of powdered sugar so you don't have to sift it. (Add 1/2 teaspoon meringue powder if using to make flowers/decorations. This would be the icing to mix up if you are planning to make dark colored icing flowers/decorations. If using regular (salted) butter in this recipe. but it helps make your icing lighter and fluffier. you will not need to add additional salt. not at the grocery store. Meringue Powder can only be found in cake supply shops.
Pour hot cream over chocolate and let sit for 5 minutes. stirring constantly. 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. it gets poured warm over the cake. For a light Ganache cake filling. but it will happen. Cake Decorating Made Easy! Vol. You‘re looking at a good 20 minutes of stirring. you‘ll think we‘re nuts for saying it can be used to pipe decorations. In a sauce pan. use 1 part cream and 1 part chocolate. Note: When you first start stirring what looks like chocolate cream soup. substitute 1 part cream to 3 parts chocolate. 1 67 . just until boiling. chopped to bits 1 cup heavy cream 2 tablespoons light corn syrup 3 tablespoons unsalted butter Place chopped chocolate in medium metal mixing bowl.In a medium mixing bowl. butter. and vanilla until light and fluffy. Add the butter and corn syrup. Stir gently until smooth. 8 oz semisweet chocolate. heat cream over medium heat. It is thick enough to pipe borders and other simple decorations. 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. Add milk and corn syrup and beat until light and fluffy. Gradually beat in sugar and cocoa on medium speed. cream together shortening. so if you‘re into meditation. No stirring required for the glaze. And for a glaze. scraping down bowl often. Chocolate Ganache This is the icing to use for a velvety smooth chocolate finish. Have some faith! It does take a long while to stir and cool it to spreading/piping consistency.
You may need slightly more liquid or slightly less. beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer. cream butter and cream cheese together until smooth. 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. 1 68 . Beat on high until smooth (1 minute). depending on the humidity factor.Cream Cheese Icing 1 cup butter 16 oz cream cheese. Royal Icing If Buttercream is the Queen of Icing. *Watch this amount. Click here to watch the ―Royal Icing Tools‖ VIDEO. Makes 3 cups. softened 2 lb. Besides the fact that you could break a tooth! With Royal icing. 10-12 minutes at high speed with a hand-held mixer). actually. Cake Decorating Made Easy! Vol. use full strength for piping borders. Click here to watch the King get whipped! ―Mixing Royal Icing VIDEO‖ Working with Royal Icing can be tricky. you‘ll want to do a good job of your flowers because they will literally last forever! 3 tablespoons meringue powder 1 lb. Add sugar and milk. (4 cups) confectioners' sugar 6 tablespoons warm water* In a medium mixing bowl. 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. Thin with a little extra milk to ice cake smooth. (8 cups) confectioners' sugar 2 tablespoon milk In a medium mixer bowl.
or peanuts can be used in the same way and do wonders for chocolate or spice cakes. 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. It‘s time to have some fun! This last chapter serves to initiate you into the wide world of cake decorating. The more the merrier! Sprinkles Sprinkles come in many shapes and colors. walnuts. 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. natural or toasted. Many of these can easily be purchased at the grocery store. Finely chopped pecans. 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. non-pareils and dragees to name a few. engineer and architect hats and don your artist‘s beret. For a much wider selection of colors.Chapter 7 – CAKE DECORATING MADE EASY! You can put away your chemist. 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. There are colored sugars. sprinkles. So if your beret‘s in place. Cake Decorating Made Easy! Vol. 1 69 . beads. shredded or flaked. sprinkled on a cake is a great way to add both taste and texture to a frosted cake. visit your local baking supply store and add some color to your life! Flakes & Nuts Coconut.
Simply rinse the fruit with water and roll in white sugar. They can be arranged as a small bouquet or placed individually around the top and sides of the cake. orange. Fresh fruit can be sugared for crystalline effect. You do need to make sure your flowers are clean and free of any pesticides. rose. 1 70 . and violet. Lay a paper doily over your cake and spray to stencil the pattern on your cake. can be used ‗au naturel‘ and grouped together on top or arranged as a border around the cake. or you can use then with stencils. lilac. mint. Edible Flowers Some flowers – the carnation. are actually edible and can be used plain or sugared much like fruit. Fresh Fruit Fresh fruit – all berries. And then ask them for the list of ‗safe‘ flowers. It is sold in a variety of colors that you can mix and match to make a freehand tie-dyed effect on your cake. cherries. Cake Decorating Made Easy! Vol. grapes. lemon or lime slices. That‘s not good! Check with your local florist or nursery for the list of flowers to be avoided. You could also mix both fruit and flowers together for a naturally beautiful effect. And not poisonous! Several common flowers are poisonous and will taint the icing on your cake and might make your guests sick. Instant shine! Fresh Flowers Fresh flowers are one of the easiest ways to add a touch of elegance to an otherwise plain cake.Spray Color Spray color is essentially edible spray paint for cakes. 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. cornflower. clover. The sugar will stick and dry to form a light sugar coating. pansy.
Easy Decorating Techniques All these easy ideas are good and will always come in handy when you‘re pressed for time. but at some point. • Plastic – ready-to-use disposable bags are usually made of strong and flexible plastic and can even be reused if hand washed for reuse. one drawback is that the plastic can get slippery and difficult to handle. which you would use to cut and shape your own. you‘ll want to venture beyond what‘s easy and try some of the more challenging cake decorating techniques. the decorating bag is what you need since joining the big leagues! Before buying your decorating bag. Forget those little tubes at the grocery store. but luckily many of these items are sold all together in cake decorating sets. There are many little bits and pieces to buy. This next section serves to introduce you to the art of making icing flowers and decorations. Icing Bags An icing bag. • Paper – makes for a less slippery alternative. 1 71 . Decorating Equipment You‘ll need a few extra pieces of equipment to make your big move into piped icing decorations. a disposable bag might be more convenient. Cake Decorating Made Easy! Vol. 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. is what professional cake decorators use for squeezing out icing flowers and other decorations. However. also called a decorating bag. We‘ve provided here a brief explanation of each of the pieces to acquaint you with their names and functions. Paper bags come in the form of either pre-formed parchment triangles or a roll of parchment paper.
each tip is numbered to correspond to a certain Cake Decorating Made Easy! Vol. making for a more secure grip.Non-disposable Non-disposable bags are made from plastic. The possibilities of design are endless! There are literally hundreds of these little tips. Fortunately. polka dots. Coupler The coupler has two parts. and flower petals of every shape and size. It can be quite overwhelming trying to choose just the right tip from among the hundreds of others. rubber and other materials. The base fits inside the bag and is pushed down into the small opening. Decorating syringes are generally sold as part of beginner decorating kits that include several basic decorating tips. 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. Many of them have a cloth outer layer. It‘s made of metal and/or plastic and cleans up easily. including a series of extralarge sizes and left-handed designs to choose from. Their smaller size makes them easier to handle. Here are a few examples of some of the most frequently recommended ones: For a personal VIDEO demonstration on Pastry Bags Click Here. but that means you‘ll be refilling them more often than you would a decorating bag. shells. canvas. Speaking of which … Decorating Tips! These mini bits of shaped metal are the central tools for cake decorating. leaves. They each have a different shape and size holes that magically transform icing into either thin lines or thick ropes. the base and the ring. 1 72 . Some are dishwasher safe or can be boiled to sterilize. which work together to secure the decorating tip to the bag. Tips are easily interchanged without changing the bag full of icing. Next the decorating tip is positioned onto the base from outside the bag and secured in place with the ring.
67 and 352 to add a little greenery to your cake! Cake Decorating Made Easy! Vol.shape and size of hole. to the flowers and stems with a tip from this group. 10 and 12. 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. plain or ruffled. 225. and 2D. The leaf tips have a vshaped opening with two tiny ‗teeth‘ that provide the veins in the leaves. 5. 191. 18 and 21. 107. 129. The sizes most often used in the star group are: 14. 16. Tips are also organized into several different groups making it easier to find the shape you need. 224. You‘ll use these tips for dotting the centers and adding stems and vines to flowers. and on large cakes: 32. which are regularly used to make decorative borders to finish cake edges. Fully formed flowers are ―dropped‖ from the tip with a simple push or squeeze. Round Tips The round tips are used to create everything from dots and beads to lines and ropes. This may not sound quite right. 199 and 4B. The most popular of the round tips are numbers 1. And decorating instructions will generally include the tip number(s) to be used to make specific decorations. Look for numbers 65. shells and zigzags. try the tips in this group. 3. Star Tips This group of tips is used more than any other on cakes. but it‘s true! The star group includes a variety of shapes. namely rosettes. 136. Leaf Tips Add realistic leaves. piping either beads (polka-dots) or rope borders and for writing and scroll work. You can create either a plain or swirled flower with each tip – your choice! The more commonly used sizes include numbers 31. 1 73 . Drop Flower Tips If you want an easy way to make flowers.
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. tips number 124 and 127. Now all you need are the Easter eggs or pansies! These tip numbers include 45. daisies and pansies. round or basket-weave tip). By interweaving horizontal strips of icing. Fill the bag with whipped cream or any other light and fluffy frosting. 47 and 48. you‘ll have an easy (maybe the easiest!) way to nicely cover the sides of a cake. and pipe individual rosettes or rows of beads or shells. Basket-Weave Tips You can turn any shaped cake into a basket with this group of tips. 46.Rose or Petal Tips For fancier flowers choose a tip from this group. as well as pretty carnations. Fill the press with some whipped cream and pipe away! Cake Decorating Made Easy! Vol. The most common tips include numbers 101. 102. If you happen to own a vintage cookie and pastry press that includes the long-nosed tips. Those elegant. 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. and for the larger flowers. you will soon be creating beautiful roses fit for the most exquisite wedding cake. you can create a pretty lattice or basket-weave effect. Following the directions provided later in this book. Basket-weave tips have both a smooth and serrated side. you‘re all set to try this easy and fun decorating technique. 103 and 104. 1 74 . ribbon swags and bows that encircle some of the most charming cakes are also created with the rose tips.
The color is squeezed (plastic bottles) or allowed to drip (glass bottles) one drop at a time into your icing. you‘ll find that some forms of color are better suited than others to produce the color you want. purple or black. Cake Decorating Made Easy! Vol. yellow and green that you can buy at most grocery stores. gel paste and powder form and each form is suited for different purposes. Depending on what you‘re trying to color (cake batter. It comes in small squeezable plastic bottles or tubes and like paste colors. blue. spectacular if they are colored to coordinate with the surrounding décor and theme of the party or wedding. the paste color may be more liquid or thick and gummy. Depending on the brand. Use a wooden party pick to pick out the tiniest amount of paste to color your icing. 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. Gel Colors Gel color is the consistency of liquid honey and is equal to paste color for intensity. you‘ll need a couple of supplies to make your cake decorating dreams come true. but the most commonly used and readily available is the small plastic or glass bottles of red.Decorating Supplies Along with your extra pieces of equipment. Paste Colors Paste color is a highly concentrated form of food coloring and comes in tiny screw-top pots in a variety of colors. Liquid colors are relatively weak compared to the other forms and are not suited for producing dark. Liquid Colors There are several kinds of liquid food coloring. is available in a variety of colors. For color that is too gummy or that dries out over time. icing or filling) and how intense you need the color to be. Especially if you dream in color! Your perfectly formed flowers. The number of premixed colors Simply squeeze the bottle or tube to add a drop of color to your icing. Food Coloring Food coloring comes in several different forms – liquid. intense colors such as red. add a drop or two of glycerin into the pot and leave it sit for a couple of days before mixing into the paste. 1 75 .
• • Fat (butter. Salt tends to absorb color and each grain of salt will suck up extra color leaving you with speckled icing.Powdered Colors Powdered colors are the most concentrated form of food coloring and should be handled with care. The more humid or wet the icing. this risk is manageable and well worth taking if you need to mix dark colored icings. margarine. it will drift and stain anything it lands on. The Color Forecast As with the Baking Forecast and High-altitude baking. from mixing the batter to placing the last icing flower in place. there are several factors at work behind the scenes that will affect the color of your icing. reds to orange and pinks to peach. The warmer the icing. while lemon juice tends to ‗bleach‘ and lighten colors. time and light. condensed milk. Then there are the ingredients that come already colored – butter. temperature and humidity. lard. the darker the icing. you have an idea of the mess it can make! Handled with care. the longer it will take to dry and the longer the drying time. To avoid this from happening. If you‘ve ever worked with powdered ink toner for photocopiers or printers. the darker the color. Use any of these ingredients in your icing and you won‘t be starting from white. They‘ll be slightly cream colored and will taint your blue to green. and pure vanilla extract to name a few. • Temperature and Humidity – Icing containing any amount of fat will be susceptible to absorbing the heat and humidity from the air. You‘ll need much less powder than any other form to turn your icing red or black. mix the icing the day before to allow each grain of salt to completely dissolve and dilute into the icing. 1 76 . The powder is very fine and with the slightest disturbance or breeze. and vegetable shortening) tend to darken colors. Ingredients – Back to the Chemistry lab we go! The chemical properties of certain ingredients are known to react with food colors to darken. yellow margarine. The factors include ingredients. An air-conditioned room is the ideal environment for cakes. lighten or alter the desired colors. Cake Decorating Made Easy! Vol. cream cheese.
try following these tips for mixing dark colors. but bitter. Light – Exposure to bright light causes more problems for colored icing. Colorants are by nature bitter tasting. soft colors can be made and used immediately and will only darken slightly. and an ―almost‖ red will turn bright red. you might be surprised how one drop of liquid or tiny dab of paste can color a whole cup of icing. clean bowls and spoons. purple and black. Keeping all these factors in mind. you‘re ready to mix your icing palette! Mixing Icing Colors To mix your icing colors. If this is the first time you‘re mixing your own colors. you‘ll need a LOT of color to turn your icing red. but it‘s not always so easy to dilute the color back to pale. Blech! To save your cake and your reputation. mix in the colors and then let the icing sit overnight before decorating: and you won‘t have to use quite as much color. black will fade to purple (or green). red buttercream rose. Dark Colors When mixing dark colors such as red. Cake Decorating Made Easy! Vol. and a color chart if you‘re less familiar with combining colors. You can always add more. Once you‘ve spent hours and hours mixing the colors and piping our your beautiful flowers and perfect borders. 1 77 . there is another (just one more!) thing to consider. and blue to gray. purple to blue. This won‘t cause you any grief until you and your guests take that first bite of your beautiful. But when you are striving for dark colors. you‘ll need some icing and colors (we like to state the obvious … ). party picks (if using paste colors). This cuts down on the amount of red color needed and helps prevent the bitter taste associated with too much red color. When mixing red. The thing to remember when adding color to icing is that a little goes a long way. 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. When you mix dark colors. Charcoal gray will turn black. A car with green wheels or a gray cake for a baby shower just doesn‘t quite look right. purple or black.Time – When using buttercream icing. It‘s always wise to add the tiniest bit of color at a time. I start with a bright orange or pink and add red food color. Pink will pretty much disappear and turn back into white.
still sitting there on the counter (or in the fridge) waiting for you make your move. guiding with the left. you have your icing. 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. to mix dark colors. Add a pinch of salt to your icing (the day before. the less you‘ll need to use and the less bitter your icing will be. Whichever hand holds the bag is the hand with which you apply the pressure that pushes the icing out the tip. A right-handed decorator will usually hold the icing bag with the right hand. remember?) The salt will cut the bitter taste. Follow these steps. Hold the bag in the ―V‖ between your thumb and index finger. you have your cake decorating equipment and supplies all lined up. straight up and down) and 45 degrees (half way between vertical and parallel to the decorating surface). Deciding which hand you will use to hold the bag depends on what works best for you. Cake Decorating Made Easy! Vol. The two basic positions are 90 degrees (vertical.• • • Use the more concentrated forms of color – gel. The more concentrated the color. Instructions are written for right-handers. Your free hand will support and guide the icing bag. 1 78 . 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.‖ then do the opposite and hold your decorating bag over to the left. and the instructions say to ―hold the decorating bag over to the right. If this is your very first time. Do what feels most comfortable for you. The Pied Piper You have your cake. paste or powder. How the decorating bag is held and the angle at which you hold your icing bag is very important. Powder is the best choice. so if you are holding the bag with your left hand. don‘t be discouraged if holding the icing bag feels quite awkward. The decoration produced depends on the angle of your icing bag in relation to the cake‘s surface.
1 79 . Bead Set up your bag with a round tip. Cake Decorating Made Easy! Vol. Where to start? Begin at 3 o‘clock and after you‘ve created a decoration or two. Squeeze with an even pressure and as the bead forms. rotate the cake clock-wise and continue your run. keep the end of the tip buried in the icing and raise the tip up. See ―Bead‖ VIDEO. left-handed cake decorators will of course still write from left to right! 5. your writing or decorations will be turn out wobbly and messy. if you are holding the bag in your left hand. release pressure on the bag and bring the end of the tip to the surface of the bead. Steadying the bag is very important because if it wobbles or shakes. learn from your mistakes .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. If you get a slight point. smooth it over with the end of the tip. 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. then decorate from left to right. 4. 3. steady and support the weight of the bag and direct the tip. conversely. With your free hand. Hold the decorating bag at a 90 degree angle with the tip positioned slightly above the surface of the cake. Hold the decorating bag at a 90 degree angle with the tip positioned slightly above the surface of the cake. so be patient with yourself. The direction in which you navigate the tip will depend on which hand is holding the bag.2. It takes some (sometimes much!) practice. If you are holding the bag in your right hand. Squeeze and rotate your hand slightly to the left to ‗swirl‘ the rosette. See ―Rosette‖ VIDEO. There‘s one exception. decorate from right to left. To finish the bead.
you squeeze and pull down into the shape of the top of a ‗?‘. Or use the same motion. If you want a larger zigzag. First. Hold your icing bag at a 45 degree angle.Rope Set your bag up with one of the larger round tips. and the tips of your fingers holding the bag are facing you. Repeat this process until your border‘s complete. Squeeze very lightly. 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. drag it out the end for the length of a shell. See ―Rope‖ VIDEO Shell Set your bag up with tip 21. 1 80 . See ―Zigzag‖ VIDEO Leaves Hold your icing bag so that one of the pointy sides of the tip is facing down. one after the other. fat. But instead of finishing the third shell in the usual spot. tip 21 works just as well. Release pressure and pull the tip to a point. See ―Shell‖ VIDEO Reverse Shell The trick to this is remembering which part you are on. Squeeze while holding the tip in place just long enough to allow the icing to fan out at the Cake Decorating Made Easy! Vol. moving tip back and forth. It consists of a series of three shells. See ―Triple Shell‖ VIDEO Zigzag We‘ll be using a medium size 18 star tip for this one. Squeeze hard and let the icing build to form the shell. 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. and then squeeze and pull down into the shape of the top of an ‗S‘. begin your next shell over the tail of the first shell to make a continuous line of shells. Remember to steady with two of the fingers on your free hand. as if you were creating a basic shell border. Begin with three basic shells. Hold the decorating bag at a 45-degree angle with the tip positioned slightly above the bottom edge of the cake. but squeeze with heavy pressure for a nice. puffy zigzag. for a very nice and neat little zigzag. See ―Reverse Shell‖ VIDEO Triple Shell This makes for a beautiful border for large sheet cakes. For a shell border.
lift up the decorating tip so the leaf bends up slightly in a natural manner. 1 81 . As you pull the tip away from the leaf. that‘s normal and easily fixed with lots of practice.For this pretty leaf. but you did it! How does your cake look? If you found some of the piped designs a little difficult to master. So pack up your tools and equipment. the leaf‘s tip should stay intact as it comes to a nice. such as when crossing a T. we‘re moving over to Volume 2 ! See you there! Cake Decorating Made Easy! Vol. Drop Flowers These are fun. apply even pressure until you‘ve completed a word. As you are completing your leaf.For leaves that stand up. Hold you icing bag at a 45 degree angle with the tip lightly touching the surface of the cake. be sure to let off the pressure before you lift the tip. thank you very much. you just may be ready to move on to the bigger ideas and grander designs. Rising Leaf . keep the back of the bag to the right for horizontal lines. move it back and forth to create the ruffled effect. follow the steps above with one exception. graceful point. fast. Again. and toward you for vertical lines. 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. and friendly. but remember to stop squeezing before you lift the tip. Then ease off the pressure while pulling the tip away and drawing the leaf to a point. 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. To print. And. See ―Leaves‖ VIDEO Variations Ruffled Leaf . Thanks to the corn syrup in your buttercream. Go back and cross your t‘s and dot your i‘s. except hold your icing bag at a 90 degree angle. Cake Writing Set up your decorating bag with round tip 3.leaf‘s base. easier to learn by watching! Click here to see the "Drop Flowers" VIDEO. follow the same steps above. For script writing.
To soften butter or margarine. microwave on high for 10 seconds or so until soft.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. but not melted! Cream butter or margarine and sugar according to the directions provided in your recipe. preheat your oven and prepare your pans prior to mixing any of your ingredients. the better for baking cakes. 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. 1 82 . • • • • • • For a mocha chocolate cake. sour cream and butter should be warmed to room temperature for best results. Once you know your oven‘s ‗true‘ temperature. Shiny pans reflect heat protecting the sides of your cake from over-baking. milk. To lower the cholesterol in your cake. substitute two egg whites for every 1 whole egg. Cake Decorating Made Easy! Vol. Different cakes require different creaming and beating times. • The shinier the pan. Refrigerated cake ingredients such as eggs. Invest in a $5 oven thermometer to test the accuracy of your oven‘s thermostat. you‘ll save yourself from a lot of frustration and failed cakes.
• To keep chopped fruit. Fresh cakes are less settled and more difficult to work with. raisins and/or nuts suspended in the cake batter. place a pan of warm water on the oven rack above where the cake is baking. Cake Decorating Made Easy! Vol. • • • If the top of your cake starts to brown too early. To protect your cake from cracking. A light dusting of flour will help them ‗float‘ and not ‗sink‘ to the bottom of the batter. • • • • To lighten the color of a whole-wheat flour cake. tip it slightly from side to side to settle and level the batter to make for a more evenly baked cake. toss them with some flour before adding to the batter. you can use a piece of uncooked spaghetti to check the doneness of your cake. • Never open the oven door during the first half of the baking time. If you‘re out of toothpicks. add one envelope of unflavored gelatin powder to the dry ingredients. bake your cake one day before icing and decorating. Any disturbance to the circulation of heat may interfere with the cake rising and cause it to sink in the middle. After pouring the batter into the cake pan. When possible. 1 83 . add 2-3 tablespoons of cornstarch for every 1 cup of flour. Never fill a cake pan more than half-full.
rather that begin slicing from one end. Dust your cake platter with powdered sugar to prevent the cake from sticking. 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. Use a clean paintbrush to gently brush away any crumbs on the cakes surface prior to icing. make the first cut through the middle. dip your knife in water to keep the icing and cake from sticking. After slicing off the desired number of pieces. To cleanly cut through a cake. Cake Decorating Made Easy! Vol. slide the remaining two ends together and wrap in plastic.• If your layer cakes bake to different heights. • For loaf cakes. 1 84 . place it in the freezer for 10 minutes prior to slicing. • Most cakes (except cheesecakes) can be frozen (un-iced) up to three months. Stacking warm layers may cause them to crack and break apart. • • • • • Cake layers must be completely cooled before they are stacked.
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