Best frosting for decorating a fancy cake
Louiseab
5 years ago
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RECIPE: What's your best improvement to boxed cake mix?
Comments (34)If I'm making the basic cake (white, yellow, chocolate, etc.) I always sift the powder mix first. I use applesauce instead of oil and I always add vanilla no matter what flavor cake I'm making. If I use the whole egg (I usually use the whites only), I beat the whites separately from the yolk before adding anything else. I've been told that my cakes have the texture of wedding cakes. Now as for variations I have added peanut butter and chocolate (a personal favorite) to a white cake, sour cream to a chocolate cake, strawberries to a white cake (omit water) and I am currently making pumpkin bars from a spice cake mix (which led me to your site because I was looking for a way to turn a white cake into a spice cake so I can double it). Use four eggs instead of three, add a can of pumpkin and a quarter of a cup of applesauce (or oil if you prefer), omit water. Bake as directed on the box....See MoreHelp w/Baby Shower Cake/Decoration
Comments (9)There's no trick to it. It firms up on its own as it cools. I've had success by nuking frosting at 50% in 5 second increments until it's just barely just liquified. I test by stirring. It only needs to be warm enough to be dip-able. In my mind, (your mileage may vary) warming the frosting in a shallow, flat-bottomed container, barely bigger than your cubes, would be less messy than pouring... you could dip one side at a time, and if you worked quickly, your finger marks in the frozen cake would fall out as it cooled. I learned this trick from an awesome book I bought my niece and nephew for Christmas. They describe the technique on pages 18 & 19, which you can see by clicking on the "search inside this book" link, entering the work "microwave" in the search pane, selecting the second search result, and turning to page 19 with the right hand arrow. (For the record, the book is way fun!) I tried this dipping technique with cupcake frosting and the results were so flawless that the ladies I served them to assumed I'd done something very difficult and fancy. The punchline was that it took less time to dip (from scratch) cupcakes into warmed white Duncan Heinz frosting (with a bit of yellow food coloring and lemon extract added) than it would have taken to frost by the traditional method. The frosting firmed up a bit and they looked beautiful. This book also demonstrates a stupid-simple technique of drawing a design on a paper template, slipping the template on wax paper, melting some colored wafers, spooning them into a ziploc, cutting a tiny hole in the corner, and drawing on the wax paper. To see an example, enter the word "monarch" in the search pane and see pages 77-79. Or just buy the book. It's a fun jumping-off point for the imagination....See MoreOne cake, two frostings. Will this work?
Comments (15)I agree, check with him on the frosting, although to me German Chocolate isn't German Chocolate without that frosting, and the frosting was always the favorite part for my kids. If you do two icings, I'd do the buttercream first, make a wal/dam of the buttercream where you want it to end and the coconut begin. You can do that with a ziplock bag with the corner cut off, use that to make a line across the cake. I've also seen little candy rocks that you could use as edging for the water. The cupcake volcano is a good idea, I like that, and i also think that the traditional frosting could look a lot like dirt and rocks, so it could make a suitable "ground" for your dinos. I do some cake decorating, very amateur, but my favorties were always the kid's cakes, they don't care how messy and the more frosting the better. Demolition sites with bulldozers and race tracks with monster trucks and pastures with horses, we've done them all, LOL. happy birthday to the birthday boy, he's gonna love it anyway you do it! Annie...See MorePlease help me get started on cake decorating
Comments (5)Wilton products are basic, work fine and cheap. I prefer metal tips for decorating, though I have a plastic Wilton press/tips which I love for things like devilled eggs. I think my other tips are Ateco, which is also pretty basic. Check online at professional cake decorating suppliers for the range of brands and what's available. Educate yourself on supplies while you're learning. I'm firmly of the opinion that the best tools are better for less able/experienced practitioners, because they're unlikely to know how to make do, whereas experts can make poor instruments sing. If I were you, I'd start with a few pieces while you're learning and when you've mastered the basics and are ready to invest in a variety of tips and tool, choose the best available in your budget, even if you have to order it online (or by mail) rather than buying at a craft store. Do check if there's a local restaurant, or especially bakery, supply shop near you. Here's a link to the Wilton page on how to use a coupler. The size of the coupler doesn't matter. If it's too big for your bag, cut a bigger hole. The recommendations are about how much frosting you'll need for bigger decorations which is what bigger tips generally are used for, so bigger bags give you more room for more frosting. You can even cut a corner out of a ziploc, drop a tip in and pipe. And if you're good, you can cut holes in the corner of the bag and pipe without a tip. Just make sure your tip fits your coupler nicely. It should drop right in but fill the hole firmly. To get a colored edge, you just make a line of color in your bag. Rather than wasting paragraphs, here's a video which shows how to do it with both gel color and with colored frosting. She's not doing precision work, just demonstrating the concept, but it's very clear, I think, in how it's done. For precision, make neater lines. :) Really. If you're using a flat petal tip, line up your color lines to the edges of the slot in the tip if you're using flat strokes, or just one side if you're doing arches....See MoreLouiseab
5 years ago
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