Cake Decorating Expert

For some, cake decoration is a hobby, and for others it is a career. Amateurs are the ones who feel fun and cheerful to cook the cakes and then decorate them to their family and friends, saving themselves money. Expert training in addition to good decorative ideas and ideas, anyone can master this art. With this artistic form it can become able to pull the imagination away. If you continue to build skills, you can experience the joy that others are satisfied with the expertise.

The art of decorating cakes happens when a man or woman turns a kitchen into an art studio. When decorating a cake with artistic decoration, it is pleasing for both creative and recipient. Creating a cake is not necessarily a stressful experience, you just have to be creative. Do not be afraid to try new ideas and techniques. For the amateur, this simple cake is a decorative tip that is the best way to help you get started. Decoration can be as simple as the template on top of the cake and powdered sugar or cocoa powder.

Cakes can be covered with butter cream, royal fondant or cooked icing. Adding ice cakes can be top of flowers, crispy sugar or candy. Cakes can be made like a hot dog or pizza, or anything that your imagination creates.

If you want an amateur cake decorating, then you need to learn the basics and pick as many tips as you can. There are many tips and ideas that exist. You might continue to make and decorate the cakes as a pastime or decide to look for a skilled out of decorative and cake pastries.

Whatever the desires or goals are when it comes to decorating, now that it fits armorily with the cake decorative masterpiece guide, it becomes a force that needs to be counted on and must win the envy and admiration and praise of their among you … while you're incredibly entertaining as you go!

APPLICATION …

To begin decorating, make sure you have all the necessary decorative tools.

Tips (also known as tubes) are an integral part of decorative cakes. Tips are simple metal suppositories that can be used to create ice crystals or media in different shapes and patterns.

The size and shape of the orifice hole determines the types of ornaments that will be on the top. There are 7 basic decorative tip groups: round, star, leaf, drop flower, rose, basket weaving and specializing.

The new decorator must contain at least one or two tips from the top five peaks. Then, having become more and more prepared for the decoration, you want to expand your collection with tips from other groups.

Today, we visit the cakes and cut them into the layers, then make it and finish with some simple decorating techniques.

Do not worry; do not need a baking soda or tips, just a little patience. We recommend that you mount some of the tools that make the difference between the cake's ready look and minimize frustration:

– a long toothed blade for cutting and cutting
– a 10-inch flexible icing spatula
– cardboards and ideally rotating cake stands.

As an alternative to a rotating cake stand, improvises a headboard with a head-down cake. The cake does not rotate freely like a rotating cake rack, but this arrangement raises the cake and enjoys its edge to grab and spin.

MAKING AND MAKING

Cake can be cut into layers or layered cakes separately. In any case, cakes are much lighter than ice as pebbles, which need to be supplemented with icing overflow. Use a long, toothed knife to cut the uneven cake and / or layer. When the cake is completely cool, place it on a cardboard that is cut to about 1/8 inches, like the cake.

Place the cake closer to the edge of the counter to cut a larger cut.

First defines the smallest point in the cake. Place the cake with a slightly extended hand on the surface. The knife is held parallel to the working area and uses a constant saw movement, cutting the same level as the bottom of the cake, cutting off the funnel. Remove the cut out area.

If you cut the cake into layers, measure the height of the cake (if necessary equalize) and cut a small incision on the side with a comb knife to mark the desired thickness of the layers. Repeat every 3 or 4 inches of the cake circumference.

With the toothed knife that is parallel to the work area, cut the cake in particular. Then, with a dilated palm gently pressed down on the surface slowly rotate the cake from you as you pull the knife toward you. The goal is to combine the incisions and the cake, do not cut it to create a clearly defined center. After center pointing, cut it deeper and deeper.

Gradually move the knife closer to the center of the cake with each rotation. When the knife goes further on the cake, the cut is completed. Carefully slide the knife and remove the cake from the cardboard.

FILLING CAKE

When filling and filling a cake butter with cream, the challenge is to prevent crumbs from icing.

In order to make the candy smooth, get rid of the loose crumbs with a pitcher.

Cold icing is difficult to spread on the surface of the cake, so if it is iced and cooled, allow enough time to warm and soften. In addition, placing the cake's strong lower crust upwards on the top layer minimizes crumbs and provides separate, clean edges that make them easily ice. The thin coating on the sides breaks crumbs, allowing smoother appearance.

Finally, apply a base cover or "crumb coat", stamped seals in loose crumbs to prevent the cake from appearing.

To anchor the cake, place a lace in a center of a cardboard, slightly larger than the cake. The center of the split cake tops upward or a separate separate cake, the motherboard of the cardboard box up.

Slice a drip stripe in the center of the cake stand, then set the cardboard box on the cradle on the stand.

Place a large stain on the center of the cake and place it on the edges with an icing spatula. Imagine putting the charge in its place and not hanging it like peanut butter had a toast.

Do not worry if the icing shows the crumbs; since the filling is between the layers, these crevices will not be visible.

To remove the level of icing and remove excess, hold the spatula at 45 degrees to the cake and use a rotating cake stand to rotate the cake.

If you do not use the rotating stand, hold the spatula at the same angle and gently pull the spatula away from the farthest edges. Some will sweep the level of leveling.

Using the second cardboard, slide the top cake layer upside down on the broken bottom layer, making sure the layers align.

Press the cake firmly into place.

Slim basic icing helps in crumbling the crumbs. With the top covered, place a glistening icing at the center of the cake and dissect the edges and let the excess excess over the edge. Do not worry if it's imperfect.

Scoop up the big mortar for ice cream on the spatula tip: Keep the spatula perpendicular to the cake spread by icing on the side of the cake, short side to side stroke.

Repeat until the whole side is covered with a thin coating.

Cool the cake until icing lasts for about 10 minutes.

Place a final thick layer of ice on top and sides, following the steps above, taking care that the layer is even and even.

When slicing pages, a thick coat should be used to cover and cover the card. Attaching the spatula to hot water creates a smooth cloak.

As the upper and the side icing, a spine emerges on the edge where they meet.

After finishing the icing, hold the spatula at an angle and with a very light hand, at the far end of the cake, flush the spine towards the center. Rotate the cake and repeat until the spine does not exist.

A FEW FINITIVE TOUCHES

A perfectly covered cake has a foundation for some refinement to make the cake glittery. Only simple ingredients can be added, such as coconut or almonds or chocolate pieces, or sprinkles or what is, and it can look very nice and simple … but if you really want to decorate the cake and all of them, you should really be offered a good decorative guide or road map.

Source by Reden Abanes Dollano

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