How do professionals make the?!


Question: How do porfessional cake makers make the cake's frosting so smooth and not bumpy? if it requires a tool, please give me the link to where i can buy the tool. Thanks!


Answers: How do porfessional cake makers make the cake's frosting so smooth and not bumpy? if it requires a tool, please give me the link to where i can buy the tool. Thanks!

There are two basic types of "frosting" for a cake Buttercream (butter/shortening based) or Fondant (almond paste based). Fondant is typically prepared in advance and is just rolled out and applied on the cake. This results in a very smooth finish. Personally, I'm not a big fan of fondant. It doesn't taste great, and honestly, I LOVE buttercream icing.

Buttercream is the more traditional cake covering. It is made with butter or shortening and powdered sugar (sometimes called icing sugar). The key to a really smooth buttercream is to whip the fat before adding any sugar. I usually use half butter and half shortening. The fat needs to be at room temp before going into the mixer. Then with the paddle attachment on your stand up mixer (or std blades on your handheld) whip the fat for 2-5 minutes, until it is completely mixed and smooth. Next scrape down the bowl and start it back up on low, then slowly (1/2 cup at a time) add half of your sugar. When all of the sugar has been incorporated add your liquid (I use water, but some use milk) and beat well for a minute. Then add the rest of your sugar (using the same method of dropping it in a half cup at a time and waiting until it's mixed in before adding the rest). It's important to stop and scrape down the bowl every few minutes. This ensures that all ingredients are full incoporated and aren't left out to become lumps later on.

You don't need a special tool if you make a "grenache" frosting. It comes out really smooth and deeeeelish. Google some recipes for chocolate grenache. It's chocolate and cream. yummmmm

Are you a professional? Often, professional tools are not available on the public market. Good luck

They use something like this

http://www.amazon.com/Kaiser-Bakeware-Pa...

a shifter when i make cholate icing without sifting the cocoa its extremly lumpy

You shouldn't need a special tool other than a mixer.... What ingredients are you using? What kind of "bumpy" are you talking about? Sometimes if it's too dry it gets crackly... maybe add more of the emollient ingredients to it? This will make it smooth.

fondant?

They use a frosting that is in sheets called Fondant just Google it!

I have never had a problem
I just followed the recipe
Try for more information here.
http://www.wilton.com/store//site/index....

Aunt Minta is right on target here.

The only thing I have to add is that you can do this with a hand mixer. You don't need to run out and get a stand mixer. You do need a good quality hand mixer.

I own a Kitchen Aid 9 speed.

If you're using powered sugar in your frosting you have to sift it first.





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