Colorful Cake Design for the Creative Moms

There are so many occasions to celebrate – birthdays and graduations, weddings and anniversaries, holidays and surprise parties. Cakes are part of all of these celebrations, and having a really beautiful cake – one that you’ve made in your very own kitchen – can make this party special. Anyone with a little experience in cake decorating can create these cakes. Just choose an occasion, equip yourself with some basic tools, and set your imagination free.

Basic Recipes, Techniques & Tools

The best type of cake for decorating is firm and moist, so that it can be cut and shaped without crumbling. The designs in this publication are best suited to cakes that are least 3 inches high, unless otherwise stated. You can increase the height of a cake pan by lining it with parchment paper, so that the paper extends beyond the upper rim of the pan.

The recipes below yield enough batter for one 10 x 3-inch round cake. Adjust the quantities according to the size of cake you want for your design. Also, be sure to adjust the baking time according to your oven, and to the size of your cake. Deeper cakes will require a little more time to bake; shallower cakes will require a little less time.

Buttercream, jam, chocolate spread or any other sweet smooth spread provides a delicious surface for applying the rolled fondant. You can use a variety of ready made spreads sold at grocery and specialty stores, or follow our recipe.

TIPS:   

To prepare your own rolled fondant, follow the recipe below. Leftover rolled fondant that is tightly wrapped in plastic wrap and kept in an airtight container can be stored for several months. Keep rolled fondant In a cool, dry place. Do not refrigerate or freeze.

If the rolled fondant you are working with is particularly hard, try heating it in the microwave for a few seconds (no more than 5 seconds at a time) to soften it.

To prevent sticking when working with rolled fondant, always work on a dry surface that is lightly covered with cornstarch.

TIPS:

Royal icing is used for piping letters, dots and other decorations. It can be made with fresh egg whites or meringue powder, which is available at specialty stores and through catalogs.

In general, three consistencies of royal icing are used for decorating. Thin consistency royal icing resembles thick cream or syrup. To test this consistency, draw a knife through the royal Icing and count to ten. If the mark disappears when you reach 10, you have the right consistency. Medium consistency royal icing resembles sour cream. You can test this consistency by using a spoon to draw up a peak in the icing, if the icing forms a soft peak that gently folds back into the icing, you have the fight consistency. Thick consistency royal icing resembles stiffly beaten egg whites. This consistency should be stiff enough to hold a sharp peak.

If the Icing is too thin, simply add a little confectioners’ sugar. If it is too thick, simply odd a little water. Royal icing made from egg whites con be stored in the refrigerator for up to three days in on airtight container. Royal icing made from meringue powder con be stored ot room temperature for up to two weeks in an airtight container.

Cake Designs & Recipes

Bonus: Printable Templates

 

Language: English
Format: PDF
Pages: 103
Size: 16 mb
Free Download Book The Art of Cake: Colorful Cake Design for the Creative Moms (PDF)

https://mega.nz/#!C7gWhKbY!4ocx8nJaU_GGI16_t7mEhOE95IIi-yHP42NMPhbKSZA

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