I need some cake decorating help..?!
I need some cake decorating help..?
I have a hard time getting the frosting on my cakes to look smooth and even. What's the best way to spead the frosting? Also how to I get my cake to be even? Is it best to cut off the bump from the cake? Where can I take Cake Decorating classes?
Answers:
I can tell you the best way. it works all the time. use a offset frosting spatula (you can find one at ace mart www.acemart.com, or hobby lobby) when you ice a cake. Before you ice your cake, put some icing in a sep. container and put aside. next take a serrated knife and try to level of the top of the cake (do this by placing the knife on top and without a lot of pressure cut the top using saw like motions. After you finish that take the crumbs of the cake and put into the container with the icing in it. Mix and then apply a light coat of icing on your cake.(this helps seal in any stray crumbs). Place in fridge to harden some. (should be ready when you apply light press to the cake and it does not leave and indent) Take cake out and then add the last coat of icing. This should make the icing go on smoother and also give it a professional look.
If you have a hobby lobby near you or any craft stores, check into them and see if they offer class for cake decorating.
p.s. if you have any other questions about cake decorating or decorating tips you can email me (cake decorator and designer). Good luck!!
I don't think you need cake decorating classes, I've had the same problem.. you get wooden spatulas that have a rubber coating around the flat part you use to spread stuff.. my grandmum and I both use them to flatten the cake.. and it really helps with the frosting,too!
Call your local hobby stores (Michaels for instance) to inquire about classes.
Yes, cut the bump off.
There are spatulas made particularly for spreading frosting. They are NOT plastic as the first answers seems to think, you want the long, thin, steel blades. Again, your local hobby stores should have them.
Make sure your cake is completely cooled before you frost, patience is a must! Have your frosting at room temperature, spread. It is great to have the cake on a turn table so you're not walking around the cake, it help a lot! And don't be afrain to go for a second coat of frosting
for the frosting to be smooth dip the spreader in hot water before dipping it in the frosting. so every-time your going to frost dip it in hot water first. and for the cake the best way to get it even is to cut it. if your cake comes out to slanted check your oven racks they might be slanted. and for cake decorating classes check your local college.
I'm not sure where you can take decorating classes...
But... the bump in the cake... right before you put the cake in the oven... bang the pan down on the counter to get the air bubbles out. It ALWAYS works for me.
If the air bubble thing don't work... just slice the bump off and flip the cake over... the bottom side is always going to be flat.
Spreading the frosting... I use the bottom side of a spoon.
My knuckles always seem to dunk on the side of the cake when I use something flat.
The spoon is angled and it will spread it evenly.
If you don't want the spread lines... I use a piece of cardboard(not too thick) and cut it to the width of the cake and slide it down the icing.
Well.. these work for me...
Hope it helps!!
Use a frosting knife.. looks a bit like a flat metal, very thin trowel. Wet it occasionally while spreading the frosting. And make sure your cake cools first! You can also try laying a paper towel over the frosting before it hardens, and gently rubbing out any bumps. To get the cake even, use about 1 1/4 mixes, wrap the outside of the pan with a wetted strip of cloth to keep the edges from burning when you bake. Before you remove the cake from the pan you can lop off the excess. Flip it over and you have a nice squared cake!
Go to this web link. I was able to make a three tier wedding cake after following their instructions on their web site.
www.wilton.com/decorating/basi...
First, cut the top hump of your cake off with a serrated knife, holding your hand on the top and using a sawing motion, saw across the top. If the cake is too large, then saw slowly, and turn cake as you go, keeping the knife point in view.
Then spread a very thin layer of thinned icing on your cake starting at the top and working down the sides,(just getting the icing on is the important part first then going back over it), keeping your spatula in one spot and then turn your cake that is on a plate in a circle slowly. Make this as thin as you can get it, then let it sit in the fridge for about a 1/2 hour and add another layer of icing the same way, but adding more this time. Michaels Crafts usually teaches decorating, if the store is in your area.