If you're new to baking, there several things that you may discover useful when decorating your first cakes that will give you something you may be proud to offer other people. Whether or not you're creating it for a party or just for fun, here are some ideas you should remember.
The initial point is always to use ingredients that are room temperature when creating your cake as well as when decorating it. Some items have to be kept inside the fridge, but keep in mind to take them out at least 30 minutes before you have to use them. You'll find things a lot simpler to work with if they are at the same temperature.
On a similar note, make sure your cake has cooled totally so it too is at room temperature. In the event you do not let it cool completely, it will begin to liquefy any icing you try to put on it. You might even see it begin to slip off!
There are a few exceptions to this rule. When putting multiple layers of frosting on (e.g. as one often does using a ganache), you may discover that refrigerating it for half an hour in between frostings will give you a smoother covering.
Taking it one step within the other direction, you'll get a really glossy, professional finish for your frosting in the event you melt the finished article a bit with a hair dryer. Don't put the dryer on full heat and right up to the cake though, as of course you'll melt it too much! You will also find it useful to heat the knife prior to cutting your cake as it will not 'drag' the icing when cutting.
If you are nervous of making use of a frosting or royal icing, attempt fondant icing initially as you can buy this ready-made and also ready rolled. This can be just lifted over the cake and smoothed down the edges. Brush just a little warm apricot jam on the cake initially as this will help it stick. Roll out any remaining fondant you've got left and cut some patterns with cutters to put on the top. Just dab a bit water on the underside to fix them. In case you are artistic, you can mold figures to sit on top as well. Poking a cocktail stick inside the figure and then into the cake will hold it steady but don't make your figures out of proportion to the cake.
With these suggestions, you will be able to make the perfect cake. People won't believe that you created it yourself if they've never seen your handy work before.
The initial point is always to use ingredients that are room temperature when creating your cake as well as when decorating it. Some items have to be kept inside the fridge, but keep in mind to take them out at least 30 minutes before you have to use them. You'll find things a lot simpler to work with if they are at the same temperature.
On a similar note, make sure your cake has cooled totally so it too is at room temperature. In the event you do not let it cool completely, it will begin to liquefy any icing you try to put on it. You might even see it begin to slip off!
There are a few exceptions to this rule. When putting multiple layers of frosting on (e.g. as one often does using a ganache), you may discover that refrigerating it for half an hour in between frostings will give you a smoother covering.
Taking it one step within the other direction, you'll get a really glossy, professional finish for your frosting in the event you melt the finished article a bit with a hair dryer. Don't put the dryer on full heat and right up to the cake though, as of course you'll melt it too much! You will also find it useful to heat the knife prior to cutting your cake as it will not 'drag' the icing when cutting.
If you are nervous of making use of a frosting or royal icing, attempt fondant icing initially as you can buy this ready-made and also ready rolled. This can be just lifted over the cake and smoothed down the edges. Brush just a little warm apricot jam on the cake initially as this will help it stick. Roll out any remaining fondant you've got left and cut some patterns with cutters to put on the top. Just dab a bit water on the underside to fix them. In case you are artistic, you can mold figures to sit on top as well. Poking a cocktail stick inside the figure and then into the cake will hold it steady but don't make your figures out of proportion to the cake.
With these suggestions, you will be able to make the perfect cake. People won't believe that you created it yourself if they've never seen your handy work before.
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