Simple Cake Decorating » icing techniques http://simplecakedecorating.com Tips, tricks and ideas to make special cakes with minimal time and fuss. Tue, 12 Jul 2011 17:16:15 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Icing techniques for Easy Decorating http://simplecakedecorating.com/icing-techniques-for-easy-decorating/ http://simplecakedecorating.com/icing-techniques-for-easy-decorating/#comments Fri, 27 Feb 2009 21:42:39 +0000 lindaf http://simplecakedecorating.com/?p=47 Hobnails

Hobnails

You will want to use a lot of light frosting for this.  Press the back of a spoon into the frosting, twist and lift to make swirls.  Experiment with different size spoons.  With a large wooded spoon you can make make large tear shaped petals.   I think that this technique works great when embellishing with fruit and flowers.

ZigZags

Zigzag

A decorater’s comb makes for quick work and looks nice for cake sides.  However you can get a similar effect with a fork.

Embossing

When your icing is dry to the touch, place a textured paper towel on your cake and apply gentle pressure.  When you lift the paper towel the design will be left on the cake.  This paper towel techique is also a very popular method to smooth buttercream icing.

]]> http://simplecakedecorating.com/icing-techniques-for-easy-decorating/feed/ 3 Preparing to Decorate Your Cake – Part 3: Icing Your Cake. http://simplecakedecorating.com/preparing-to-decorate-your-cake-part-3-icing-your-cake/ http://simplecakedecorating.com/preparing-to-decorate-your-cake-part-3-icing-your-cake/#comments Mon, 27 Aug 2007 16:29:49 +0000 lindaf http://simplecakedecorating.com/preparing-to-decorate-your-cake-part-3-icing-your-cake/ Preparing a a smooth iced cake is important for the best looking cake possible. If you have ever iced a cake before, you know the annoyance of having bits of crumbs in the frosting. To prevent crumbs you’ll need to apply a crumb coat.

  1. Once your cake has cooled completely and been leveled, brush off excess crumbs with a pasty brush.
  2. Place a large amount of thin consistency icing on the center of the cake.
  3. Spread icing across the top. Push, do not scrape, the icing toward edges and then smooth the top using the edge of the spatula.Sweep the edge of the spatula from the rim of the cake to its center then lift it off and remove excess icing. Cover the sides with icing. Smooth sides by holding the spatula upright with the edge against the icing and slowly rotating the cake from the icings surface. Return excess icing to the bowl and repeat until sides are smooth.
  4. Refrigerate your cake for at least one hour to seal in the crumbs.

Tips:

  • You can thin the icing with 3 Tbs of corn syrup to make it easier to spread.
  • Glide the spatula over the icing without allowing the spatula to touch the cake surface.
  • Dip your spatula in hot water to make a smooth coat.
  • Press a piece of parchment paper or a paper towel onto the frosting and then lift it off carefully. Start with the top and then work on the sides
  • Draw the straight edge of a ruler or stiff poster board across the cake to collect excess frosting and smooth the surface.

I know you’re thinking, “but Linda this is a lot to learn for a “simple” cake”! Yes, some things such as leveling and torting can be daunting, however, the time spent in proper preparation will save you in the end.

Part 1 Baking Basics

Part 2 Leveling and  Torting

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