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Originally Posted by confusedTee
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If all other avenues fail try
Wilton. They have DVDs and videos that show how to decorate. If you would rather not spend the money, try your local library for books. I checked on my county library and there were 82 matches for "cake decorating". It is harder to do from a book....but perhaps you can get some pointers.
The biggest thing is to practice, practice, practice. You do not need to practice on a cake. Get yourself a 12" x 12" piece of 1/4" plywood. Cover one side with a couple of layers of contact paper--you will use this surface to practice on. Make up a batch of icing, no need to put in any color--it's for you to practice with. As you practice and fill up the surface simply scrape off and throw it back into the bowl to reuse. Of course, you will never be eating this icing--only using it to practice. Also, as the icing gets warmer from the heat of your hand on the pastry bag, you will need to refrigerate it for a while to firm it up before practicing again,
A lot of the technique is controlled squeezing of the icing filled pastry bag.
Also, a very handy thing to have is a lazy susan base. This elevates your cake and you can easily turn the cake to get the best angle to apply your icing.
My instructor said that she uses boxed cake mixes and does the following:
1)If the cake mix calls out for vegetable oil, she adds an additional "glug" out of the bottle (like about 2-3 tablespoons) 2)Add 1/2 teaspoon baking powder 3)Add 3 tablespoons of flour. Grease and flour the sides of your baking pan and cut out a piece of wax paper that fits into the bottom of your pan (you might want to put a little vegetable shortening here and there on the bottom to help hold down the wax paper). The wax paper, when peeled off of the cake provides a much better, lower crumb, surface for icing.
Also, if the boxed cake mix does not call out for any oil at all--she adds 1/3 of a cup and then step 2 and 3 above.
I have always used this cake mix "secret" and gotten rave reviews. Everyone thinks I made the cake from scratch.
Sorry, I got carried away with my post but I wanted to share some of the hints my instructor had told all of us.