The Complete Photo Guide to Cake Decorating

The Complete Photo Guide to

CAKE DECORATING

CONTENTS

Introduction

BASIC CAKE PREPARATION

Tools for Baking and Decorating Cakes

Baking the Cake

Torting and Filling Cakes

Filling Recipes

Baking Cupcakes

Filling Cupcakes

Icing Recipes

Rolled Icing and Icing for Sculpting Recipes

Food Color

Icing the Cake in Buttercream

Buttercream Iced Cakes with Texture

Covering a Cake with Ganache

Covering a Cake with Rolled Fondant

Cake Mortar

Icing a Cupcake

Covering Cupcakes with Ganache

Covering Cupcakes with Fondant

Crispy Treat Sculptures

Cake Boards

Stacking Cakes

Shelf Life, Storage, and Transportation of Cakes

Cupcake Chart

Understanding Circumference and Diameter

Cake Chart

PIPING TECHNIQUES

Using Pastry Bags, Tips, and Couplers

Tip Usage

Basic Piping

Piped Borders

Writing

Simple Flowers

Advanced Flowers

Royal Icing Decorations

Run Sugar Pictures

Brush Embroidery

Stringwork

Extension Work

Lacework

Projects

FONDANT AND GUM PASTE ACCENTS

Pasta Machine

Clay Extruders

Silicone Border Molds

Accents with Silicone Molds

Accents with Candy Molds

General Rolling and Cutting Instructions for Gum Paste and Fondant Pieces

Cookie Cutter Cutouts

Gum Paste Letter Cutters

Patchwork Cutters

Making Picks

3-D Gum Paste Pieces

Plunger Cutters

Basic Information on Flower Making

Gerbera Daisies

Roses

Stephanotis

Calla Lily (Arum Lilies)

Faux Fabric Roses and Leaves

Curly Streamer Bow

Gum Paste Bows

Ribbon Bands

Dividing and Marking the Cake for Drapes and Swags

Ruffles and Frills

Drapes

Smocking

Eyelet Decorating

Quilling Gum Paste

Basic Shapes for Hand Modeling

Hand-Modeling Animals

Hand-Modeling People

Projects

MISCELLANEOUS TECHNIQUES

Adding Shimmer and Sparkle to Cakes

Stencils

Edible Frosting Sheets

Painting and Coloring on Fondant

Airbrushing

Cricut Cake

Natural Landscapes

Chocolate Wrapped Cake

Chocolate Molding

Gelatin Accents

Isomalt

Projects

DESIGN GALLERY

Resources

About the Author

Acknowledgments

Index

Introduction

Celebrating special events with cake is tradition. Whether the party is a simple family affair or a full-blown extravaganza, the cake is an important part of the party. There is nothing like being a part of the party by sharing your talents. If you are a beginning decorator, this book will serve as a step-by-step course in cake decorating. If you are an experienced or professional decorator, this book will quickly become your go-to guide when seeking out new techniques.

The book is organized into four sections: basic cake preparation, piping techniques, fondant and gum paste accents, and miscellaneous techniques. Within the four sections there are chapters covering dozens of decorating techniques. Each technique is explained in steps and enhanced with full-color photographs. Tricks of the trade and troubleshooting tips are provided throughout to ensure you’ll produce fabulously decorated cakes with ease.

The first section covers basic cake preparation. It is important to learn or review the basics before moving on to more detailed decorating. Baking basics, icing recipes, icing a cake, covering a cake with fondant, and cake charts are just a few of the basics covered in this section. The second section includes piping techniques for traditional, American-style decorating. Explore various decorating tips to create textures with icing. Rolled fondant and gum paste accents are covered in the third section. This edible claylike material provides a canvas for amazing decorating techniques. The final section covers miscellaneous techniques to further your decorating knowledge. Introductions to using advanced techniques and tools such as the airbrush and electronic cutting machines are covered.

Decorating has brought me so much joy; from fond memories of working with my mom on several projects, to the priceless joyous expressions on the guests of honor receiving the cakes. Now as co-owner of a confectionary supply store, Country Kitchen SweetArt, I am able to share my passion by teaching classes and assisting customers.

It is likely that cake decorating will soon become your passion. With practice and patience, you can become a great cake decorator. Have fun learning and remember: there is no right or wrong way to decorate a cake. Over time, you will develop a unique style. Cake decorating is an art and the iced cake is your canvas.

BASIC CAKE PREPARATION

It is important to start with a well-baked and smoothly iced cake before decorating. This section covers baking basics, icing recipes, and techniques. General instructions and several tips are included to ensure success for covering cakes in fondant or icing cakes with buttercream. This section also covers filling cakes, using food color, utilizing the color wheel, covering cake boards, and additional beginning fundamentals.

Tools for Baking and Decorating Cakes

Below is a list of equipment needed to get started. Not all items are necessary, but the tools listed are practical and will make the baking, icing, and decorating process more enjoyable.

BATTER SEPARATOR

A batter separator may be used to bake two different flavors of cakes in one cake pan. The separator is placed in the pan after the pan is greased. Pour the different batters into each side. Remove the separator before baking.

BRUSHES

Keep a variety of widths and styles of brushes on hand. These brushes should be used exclusively for cake decorating to avoid picking up odors and residue from other foods. Pastry brushes (1) may be used for greasing pans. Pastry brushes can also remove excess crumbs from the surface of the cake before icing. Brushes with small, fine bristles (2) are used for painting details onto cakes. These small brushes are also used for adding edible glue to pieces when hand-molding. Flat brushes with squared edges (3) are ideal for applying color to gum paste flowers with dusting powder. Use flat brushes for brush embroidery. Brushes with round, soft bristles (4) are used for applying dust over large surfaces. Use stencil brushes (5) for applying color on a cake with a stencil. A variety of sizes of brushes may be used to clean excess corn starch or powdered sugar from projects.

CAKE PANS

Dozens of shapes and sizes of cake pans can be found in cake and candy supply stores. Traditional shapes of cake pans are round, square, and rectangular. These shapes are versatile, come in several sizes, and are practical for a many uses. The rectangular (sheet cake) and square pans are available with sharp corners, which make a very attractive cake with crisp edges. Rectangular and square pans are also available with rounded corners, which make clean-up a breeze, but the edges are not as professional-looking.

There are no industry standards on the size of a sheet cake pan. Traditionally, a 9 × 13 (23 × 33 cm) pan is a quarter sheet cake pan, a 12 × 18 (30.5 × 46 cm) pan is a half sheet cake pan and a 16 × 24 (4.5 × 61 cm) pan is a full sheet cake pan. Manufacturer’s sizes and descriptions will vary. Measure the inside of the oven before purchasing any large pans. There should be 1 (2.5 cm) space around the pan when placed in the oven so that air can properly circulate. For example, a full sheet cake pan, 16 × 24" (40.5 × 61 cm) will not fit in a standard oven.

Novelty pans are available in several themes and popular licensed characters. Be sure to thoroughly grease every crevice of these pans, as cake tends to stick to the details.

The typical height of cake pans is 2 (5 cm). Popular sizes of cake pans also are available in 3 (7.5 cm) height, but are more difficult to find. Aluminum cake pans are what most bakers prefer. Aluminum can vary in weight. Heavy aluminum pans will withstand rough usage and are less likely to warp than lightweight aluminum. Cake pans with a dark finish tend to brown cakes quicker. Lower the oven temperature 25°F (20°C) if using dark pans. Stainless steel is not a good conductor of heat and is not the best type of bakeware for cakes.

Pantastic cake pans are a type of pan made of a plastic that can withstand temperatures up to 375°F (190°C). Pantastic cake pans are an affordable option to bake fun-shaped cakes and these pans can be used several times. Manufacturer’s instructions recommend baking cakes at 325°F (160°C) when using Pantastic cake pans. A cookie sheet should be placed under the Pantastic cake pan during baking. It is very important to grease and flour every area thoroughly.

Cake pans that are larger than 12" (30.5 cm) in diameter may require a heating core, which is put in the center of the cake pan during baking to ensure that the cake bakes evenly. Place a greased and floured core in the center of the grease and floured cake pan. Fill the cake pan and the heating core with cake batter. After baking, remove the core and release the core piece, leaving a hole in the cake. Fill the hole in the cake with the removed baked core piece.

CAKE SLICERS

Cake slicers are used to level the cake if the cake has a dome. Cake slicers can also be used to divide a cake layer for torting. A slicer with an adjustable blade allows the user more possibilities.

CAKE STRIPS AND CAKE TESTER

A cake tester (1) is a tool with a long stainless steel blade. The tester is inserted into the cake to test the cake for doneness. A toothpick may also be used. Insulated strips (2) are designed to keep the sides of the pan from becoming too hot, causing the cake to stop rising on the sides (see Resources, page 324). These strips produce cakes with less of a dome and fewer cracks on top and edges from over-browning. To use, saturate the strips with water, squeeze out the excess, and then place them around the outside of the cake pan. Secure the strips with a straight pin.

SPONGES, PADS, AND FOAM SHEETS

Foam sheets and pads are used for cupping flowers and adding veins to flowers and leaves. Many double-sided foam pads are used with nonstick plastic rolling pins to manipulate fondant and gum paste shapes. One side of the foam is soft, while the other side is firm. Use the soft side for softening the edges of flower petals. The soft side is also used for frilling (page 214). The firm side may be used for rolling and cutting. Some pads have holes for drying and shaping flowers.

CLAY GUN/EXTRUDER

These extruders, developed for clay crafting, are great for making gum paste or rolled fondant lines and ropes with consistent thickness. The extruder kits include a variety of interchangeable disks for making strands in different sizes and shapes.

COOLING RACKS

It is important for cakes to rest on a cooling rack after baking. Cooling racks insure that the cake can be cooled with even circulation.

CUPCAKE TOOLS

Muffin/cupcake baking pans (1) are available in many sizes, including, standard, mini, jumbo, and giant. Heavy duty aluminum pans are best. Cake batter should be baked as soon as possible after it is mixed, so for standard cupcakes it is good to have two pans, each with twelve cavities. Filling cupcakes with a spoon is messy and the cupcakes may not all bake the same size. Use a scoop (2) to keep the cupcake pan clean while scooping even amounts in each cupcake cavity. Use a 2 ounce (56.7 g) scoop to fill standard cupcakes with a full, rounded top. A 1.5 ounce (42.5 g) scoop will produce a cupcake that will be slightly domed. A one tablespoon scoop is ideal to fill mini cupcakes. Make the cupcakes extraordinary by filling them with luscious icing or filling. An apple corer (3) is perfect for standard cupcakes. Cupcake corers (4) are also available. The perfect amount of filling can be injected into mini cupcakes with the bismark tip (5).

CUTTERS FOR GUM PASTE AND FONDANT

Hundreds of cutters are available to create accents for cakes. Cutters are made to efficiently cut gum paste strips, easily create flowers, make 3-D accents, and so much more! Cookie cutters can be used for even more possibilities. Letter cutters make it easy to have professional-looking writing on cakes. Patchwork cutters can be used to cut fondant or gum paste pieces apart for a collage design, or can be used to emboss a design on the cake (see Resources for specific brands, page 324). Many plunger cutters will emboss details onto the cut gum paste. Materials for gum paste and fondant cutters vary from tin, stainless steel, to plastic. Most cutters work the same. Care must be taken when washing, as tin may rust. Tin and stainless steel may bend when pressing the cutter, but give a sharp cut. Plastic may not give as sharp a cut as the metal, but still does a great job cutting and is a good alternative to costly stainless steel cutters.

CUTTING TOOLS

A CelBoard is a perfectly smooth and flat surface to place small pieces of fondant or gum paste for cutting. A CelFlap is a clear sheet that is placed on top of rolled gum paste or fondant to keep pieces from drying.

The mini pizza cutter is a handy tool for trimming excess rolled fondant after covering the cake. This tool is also invaluable when cutting strips and pieces of fondant or gum paste. Use a stainless steel ruler to ensure cut strips are straight. Thin flexible stainless steel blades can make micro-thin cuts without crushing the rolled fondant or gum paste. A pair of small scissors is used for snipping small, precise cuts in gum paste and fondant. A paring knife has many uses when decorating cakes. A bench scraper is a tool with a large, flat blade and a handle that cuts easily through large chunks of fondant and gum paste. The bench scraper is also handy for cleanup. Hold the blade at a 45° angle and scrape the work surface to remove crusted pieces of gum paste or fondant.

FLOUR SHAKER AND DUSTING POUCHES

A flour shaker is used to prepare the work surface with cornstarch, powdered sugar, or a combination of the two when rolling fondant. Choose a shaker with fine mesh to ensure the work surface is not overdusted. Too much cornstarch or powdered sugar may dry out the rolled fondant. A dusting pouch filled with cornstarch or powdered sugar (or a combination of the two) is handy for dusting the work surface. The dusting pouch gives just a slight dusting which is ideal.

FLOWER FORMERS

To create flowers and accents with shape, a flower former must be used. Place flat cut flowers in a flower former, gently press them to conform to the shape of the former, and allow them to dry.

FLOWER-MAKING TOOLS

Several thicknesses of wires are needed in gum paste floral making. Wires are available in white and green. Small dainty flowers look best when formed on thin wire. Other flowers require a stronger, thicker wire. The smaller the number of the wire gauge, the stronger the wire. Wire gauge 18 is a nice thickness for many flowers, such as the daisy and rose. Wire gauge 22 is a good thickness for smaller flowers, such as the stephanotis. Floral tape is needed to wrap wires and to create floral arrangements. Use white wire and floral tape if the flowers will be all white. Use green floral wire and tape when a realistic flower and stem are created. Stamens are available in several flower varieties to create flower centers. These stamens are not edible. A CelBoard is a double sided board. One side is smooth and works well for cutting flowers. The other side has small grooves to easily add wires to flowers and leaves. Other useful tools include modeling tools, small scissors, tweezers, and a CelPad for thinning petals.

GARLAND MARKERS

Garland markers are pressed into the cake to emboss evenly sized swags. It is also important that the swags are evenly spaced. Tools, such as the Smart Marker, which is a large round disk (also available for square cakes), will effortlessly space swags. The Smart Marker also includes garland markers to emboss swags. In addition, the Smart Marker is used to perfectly center tiered cakes.

FONDANT SMOOTHERS

A fondant smoother gives a fondant-covered cake a satiny, smooth finish. Glide over the fondant-covered cake with the tool to take out any wrinkles and give an even finish. Smoothing the cake with hands may leave unsightly indentations. Two smoothers should be used. One smoother will be used to keep the cake steady while the other smoothes the cake.

ICING SPATULAS AND PALETTE KNIVES

Icing spatulas are different than spatulas used in cooking. Icing spatulas have a long, thin flexible blade. They are available angled (offset), straight, and tapered. Each length can be used for different purposes. A long, straight blade is used for icing the cake. Angled spatulas are helpful for spreading fillings. Small, tapered blades are handy for mixing small amounts of icing. Use palette knives for lifting cut gum paste pieces.

JUMBO CAKE LIFTER/JUMBO COOKIE SPATULA

A jumbo cake spatula is a thin-bladed spatula, usually 10 or 12 (25.5 or 30.5 cm) in diameter. The spatula is used to slide layers onto one another. The spatula is also used to easily lift the cake while icing and decorating.

MODELING TOOLS

A set of modeling tools is essential for hand-modeling and is useful for other projects. A basic starter kit should include ball tools in a variety of sizes, a tool with a cone at the end, a veining tool, and a dog bone tool. Other practical tools include a quilting wheel, shell tool, and scribing needle, or needle tool. CelSticks are a handy modeling tool used for many applications. These sticks have a rounded end and a tapered, pointed end. CelSticks are the best tools to use for frilling and adding ruffles. Toothpicks are much more difficult to control. Long, wooden dowels are used to shape curly ribbons.

MOLDS

Molds are an efficient way to decorate. Silicone molds are flexible, highly detailed, and allow gum paste to be easily released from the molds. Elegant lace and strands of beads can be made from silicone molds. Inexpensive candy molds can be used in cake decorating and can be found in almost any theme. Other molds can be found in craft stores, but the molds may not be food grade.

PARCHMENT PAPER AND CELLOPHANE WRAP

Sheets of parchment can be cut to fit cake pans before baking to ensure the cake will not stick. The pan should still be greased and floured. Parchment paper is also available in precut triangles to make disposable pastry bags. More information on parchment cones on page 82. Clear cellophane on a roll provides a wonderful surface for piping over patterns. Lacework (page 149), run sugar pieces (page 138), and royal icing decorations (page 126) are easily peeled off the cellophane sheets. Be sure the wrap meets FDA requirements for direct food contact.

PASTA MACHINE

A pasta machine can be a costly investment, but it is well worth the price if you do a lot of decorating with rolled fondant and gum paste accents. Free-standing machines that crank the fondant are available, or attachments exist for some mixers. Generally, flowers and accents on cakes should be rolled very thin, such as setting #5 (0.4 mm) on a KitchenAid mixer pasta attachment. Cut-outs that will be free-standing should be rolled slightly thicker, such as on setting #4 (0.6 mm). An alternative to a pasta machine is a set of perfection strips. Roll gum paste or fondant between the two perfection strips of the same thickness. The gum paste is rolled with an even thickness, and does not get any thinner than the strips. These strips will not produce rolled fondant or gum paste as thin as a pasta machine does, but they are useful for projects when a thin sheet of gum paste is not necessary.

PASTRY BAGS

A variety of bags are available for piping. Reusable pastry bags are economical and are offered in several sizes. Manufacturers’ reusable pastry bags vary in size, weight, and material. Choose a pastry bag that is thin, lightweight, and conforms to your hand. The bag should not be stiff. Pastry bags come in a variety of sizes. A 12" (30.5 cm) bag is a standard size for common use. The smaller the pastry bag, the easier the bag is to control. Smaller bags will have to be filled more often. A large pastry bag filled with icing will have to be filled less often, but will be more difficult to control. Disposable pastry bags are convenient for clean-up. Pipe two colors at once with a fun, two-color disposable pastry bags. These disposable bags are divided into two sections. Fill each side of the bag with a different color. Place the bag into a bag the same size, which has been fitted with a cake decorating tip. The amounts and consistencies of each color must be the same for the icing to evenly flow. Parchment triangles are used to make pastry bags that are lightweight, economical, and disposable. Buttercream and other fat-based icings may cause royal icing to break down. Set aside pastry bags to use exclusively with royal icing.

PATTERN PRESSES

Pipe professional-looking letters and designs a consistent size using pattern presses. Emboss freshly covered rolled fondant cakes or crusted buttercream cakes. Pipe over the embossed lines. The presses are available in popular messages such as Happy Birthday, Congratulations, etc. Presses are also available in various elegant designs to impress fancy scrollwork onto the sides or the top of the cake.

ROLLING PINS

Smooth crusted buttercream cakes with a small pastry roller. Use a large, heavy rolling pin with a smooth finish to roll fondant. Rolling pins specially designed for rolled fondant are the best. Wooden rolling pins may show wood details. Silicone rolling pins work