Running head: Basic Cake Decorating 1. Basic Cake Decorating How-To Mary Rose Karle Ferris State University

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1 Running head: Basic Cake Decorating 1 Basic Cake Decorating How-To Mary Rose Karle Ferris State University

2 Running head: Basic Cake Decorating 2 Abstract This paper covers the basics of frosting and decorating a cake. It is written for those with little to no experience in this area. All of the techniques shared should be beginner friendly, but can still be fairly challenging. However, the wonderful thing about cake decorating is that it can be very simple or very detailed and still look elegant. This paper will cover preparing, frosting, and decorating your cake along with everything in between. You can use the tools, tips, and guidelines in this paper to create your own designs on cakes for any occasion. In no time at all, you ll be decorating cakes that will impress and delight. Table of Contents Materials.. 3 Introduction....3 The History The Cake.4 Leveling the Cake Kinds of Frosting.5-6 Coloring Frosting.6-7 Cake Decorating Tips..7-8 Icing Cakes 8-10 Cover a Cake with Fondant Piping Buttercream Decorating Techniques

3 Running head: Basic Cake Decorating 3 Materials Cake Frosting Decorating Tips Piping Bags Rolling Pin Wax Paper Food Coloring Turn Table Spatula Pastry Scraper Serrated knife/ Leveler Spray Bottle Silicone Mat/Powdered Sugar Pizza Cutter/Knife Decorating a cake can turn any ordinary cake into a spectacular piece of food art. Even the simplest decoration can enhance the appearance of your cake. While cake decorating has a reputation for being tricky, there are many simple tricks. You don t have to be extremely skilled to transform your cake into a professional looking masterpiece. The appearance of your cake is the main selling point. Also, by decorating your cake you can hide any flaws in the shape or texture. Having fancy looking cakes not only raises the value and desirability of the cake itself, but can draw in customers for other baked goods in your bakery as well. The History Cake decorating began sometime in the mid-17 th century. This was around the same time that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Cake decorating was used as a way to create elaborate desserts that could be displayed by wealthy aristocrats during feasts and banquets. These, however, where mainly just for display. During the mid-19 th century the French began to serve cakes at the end of meals. This led to more decorated cakes appearing on banquet tables. The first icings were made by boiling and whipping sugar and eggs together. This was then poured over the cake. This would then harden

4 Running head: Basic Cake Decorating 4 into a smooth and shiny ice-like surface. Decorations could be formed from marzipan or other pastes made with sugar, and ground nuts or seeds. The invention of the temperature controlled oven in the 1840s made cake baking much easier and more popular. The invention of baking powder and baking soda also made baking cakes much easier. At this time cake decorating still mainly consisted of complicated old English techniques. These cakes would commonly be covered in rolled fondant, and include borders that were complexly over piped. Wilton Enterprises began to advertise for its own cake decorating classes, around These decorating classes were a great success among bakers and chefs. In 1947, the Wilton's created their own line of baking and decorating products. By the 1960s, the Wilton Method became a standard method of cake decoration. (Gauthier) The Cake The first step in cake decorating is obviously to make the cake. It is important to consider how the cake you have chosen will taste along with the frosting you plan on using. Even before you have baked your cake it is important to have a plan for how you wish to decorate it. At this stage you should decide how you wish to arrange your cake. For example, what will the shape of the cake be and/or will it be stacked? There are numerous kinds of cake you can make from scratch or from a mix. Once, you have completed your cake, be sure to let it cool completely before beginning any decorating. Leveling the Cake To give your cake a more professional look, you will want to level it before you do any icing. Be sure to allow your cake at least one hour in which to completely cool, before leveling.

Running head: Basic Cake Decorating 5 Option 1: Using a serrated knife Place your cake on a cake board, then place the board on a cake stand, if you have one.

Do this over the entire top circumference of the cake so that you can remove the crown. Try to keep the knife as level as possible while you cut.

With the legs of the cake leveler standing on your work surface, cut into the crusted edge using a careful sawing motion.

5 Running head: Basic Cake Decorating 5 Option 1: Using a serrated knife Place your cake on a cake board, then place the board on a cake stand, if you have one. While slowly rotating the cake stand, gently move the knife back and forth across the top of cake in a sawing motion. Do this over the entire top circumference of the cake so that you can remove the crown. Try to keep the knife as level as possible while you cut. Option 2: Using a cake leveler Place your cake on a cake board. Position the ends of the cutting wire into the notches at the desired height. With the legs of the cake leveler standing on your work surface, cut into the crusted edge using a careful sawing motion. Once you saw through the crust, continue by gently gliding the wire through the cake. (Cakes, 2011) Kinds of Frosting The three most common kinds of frosting used for decorating are Buttercream, Royal Icing, and Fondant. Buttercream is your standard cupcake frosting that you would use to fill and frost a cake. This icing is characterized by its off white color that is a caused by the butter and vanilla used to make it. Buttercream is very easy to spread and holds its shape. It is a good frosting for making decorations like roses.

Running head: Basic Cake Decorating 6 Royal icing is a pure white frosting that has no fat in it. This icing is soft when first made, but dries hard (almost like a candy) after you decorate with it.

For example, it ca n be used to hold two pieces of fondant together on your cake. Fondant is a sugar dough that can be rolled out to cover a cake.

6 Running head: Basic Cake Decorating 6 Royal icing is a pure white frosting that has no fat in it. This icing is soft when first made, but dries hard (almost like a candy) after you decorate with it. This frosting also holds its shape very well and is good for delicate decorating. Royal icing can also be used as a form of glue. For example, it ca n be used to hold two pieces of fondant together on your cake. Fondant is a sugar dough that can be rolled out to cover a cake. It can also be molded be decorations such as figurines, flowers or bows. The texture is very similar to a play dough. Most fondants consist of either a mixture of sugar and water or marshmallows and powdered sugar. (How, 2011) Coloring Frosting When planning your cake design, consider what color you ll want to use. A great way to do this is to get inspiration from your event or celebration that you cake is for. You can add the color to your buttercream or royal icing after you have finished making it. This can be done by simply using food coloring. Add 2-3 drops of your desired color

7 Running head: Basic Cake Decorating 7 to the frosting and mix with a spoon or spatula. Add as many drops as are necessary to achieve the color you want. For coloring fondant the process is a bit more complicated 1. To prevent the fondant from sticking to your work area, cover it with some wax paper. 2. Prepare the fondant by kneading it with your hands. Ensure that the fondant is soft. 3. Roll into a tube or sausage shape 4. Apply just a little bit of color to a small tool such as a clean artists brush or a toothpick 5. Gently stroke the color across the fondant as far as it will go Try to avid digging into the fondant as this will cause pockets of air, which can leave bubbles in the fondant 6. Roll the fondant with your fingertips until the color has been evenly distributed throughout the whole fondant If you wish the color to be darker simply repeat the process and add more drops of color. It is always best to start with a little and increase if desired (How to Color) Cake Decorating Tips Decorating bag tips are small metal cones that are shaped to produce various designs when icing is pressed through them. Some of the most common tips used for cakes are as followings (Cooking Tips): Basket Weave Tip

Running head: Basic Cake Decorating 8 Open Star Tip Round Tip (Large) Leaf Tip Drop Flower Tip Closed Star Tip Round Tip (Small) Coupler: A couplers a two-part device that allows you to change

8 Running head: Basic Cake Decorating 8 Open Star Tip Round Tip (Large) Leaf Tip Drop Flower Tip Closed Star Tip Round Tip (Small) Coupler: A couplers a two-part device that allows you to change decorating tips without changing the bag. The two parts are called the base and the ring. The base fits inside the bag, then you put the decorating tip of your choice over the portion of the coupler that sticks out of the bag. When you screw the ring on, you've locked the decorating tip onto the coupler and bag. (Cakes) Icing Cakes To begin the decorating process you need to apply your chosen icing to your cake. For buttercream or Royal Icing the steps are as follows: 1. Prepare cake by positioning it either on a turntable or place on a plate/ movable surface.

Running head: Basic Cake Decorating 9 You will want to be able to turn the cake around in a 360 while frosting and decorating to easily reach every side. 2.

9 Running head: Basic Cake Decorating 9 You will want to be able to turn the cake around in a 360 while frosting and decorating to easily reach every side. 2. Using a spoon or spatula place a several large dollop of icing on the top of the cake. Don t worry about putting too much on as you will be taking any excess off later on. Put on enough frosting that your spatula never has to touch the cake 3. Begin to gently spread the frosting so that it covers the top of the cake. A large angled or offset spatula keeps your hands out of the way when applying icing 4. Begin to apply icing to the side of the cake. Use spatula to spread a generous amount of icing on all the sides. Be sure to leave a little ridge of icing to come up over the edge of the cake so you can develop a crisp corner later on. 5. Use a pastry scraper to smooth the icing on the sides. Gently lean the scrapper up against the side of the cake and spin the cake slowly in a circle to scrape off the excess frosting.

Running head: Basic Cake Decorating 10 If you notice any places that are bare go back and add more icing with your spatula and then continue to smooth with the scraper 6.

At this point your cake should be fairly smooth with all of the excess icing removed 7.

10 Running head: Basic Cake Decorating 10 If you notice any places that are bare go back and add more icing with your spatula and then continue to smooth with the scraper 6. For the top of the cake, use the pastry scraper to gently wipe across the icing. Each time you wipe across the cake make sure the scraper is completely clean for the next swipe. At this point your cake should be fairly smooth with all of the excess icing removed 7. To make your cake look glass smooth use a spray bottle to spritz your cake with a little bit of water. (This will help your scraper to glide easily over the cake.) Take your scraper again and repeat the scraping process until your cake is as smooth as desired. (How to Get, 2011)

Running head: Basic Cake Decorating 11 Cover a Cake with Fondant To prepare your cake you want to first frost it with a thick coat of buttercream and then let it sit in a cooler for 15 to 20 minutes

11 Running head: Basic Cake Decorating 11 Cover a Cake with Fondant To prepare your cake you want to first frost it with a thick coat of buttercream and then let it sit in a cooler for 15 to 20 minutes so the icing can get firm. Spritz the icing with a little bit of water to help the fondant adhere to it. 1. First, you will need to knead your fondant. This can be done on a silicone mat, corn starch or powdered sugar. Kneading will make break up the sugar crystals and make it more pliable and smooth. 2. Flatten your fondant onto your work area with your hand. Take a large rolling pin and roll it over the fondant form one side to the other until it is flattened to the necessary size. When it is rolled out the fondant should measure at least the diameter of the cake plus two times the height. If there is any obvious excess fondants use a pizza cutter or a knife to cut it off. 3. Next, you want to drape your fondant over a light weight cylinder or rolling pin. Lift it up over the cake surface, making sure you re covering the full width and length of the cake, and lay it over the top. 4. Smooth the fondant on the top with your hand stretch the fondant on the sides outward like a skirt. Start at the edge at the top and gently smooth the edges with your hand and fingers. Then moves to the sides by pulling the fondant outward and

Now you can move your cake up onto a turn table. Take a smother and place it against the side of your cake. Push in and down to smooth the fondant and securely attach it to the cake.

12 Running head: Basic Cake Decorating 12 carefully sliding your hand down the side of the cake. Continue to spread your fondant out and smoothing it down until you have moved around the whole cake 5. Remove the excess fondant at the bottom with a pizza cutter or knife 6. Now you can move your cake up onto a turn table. Take a smother and place it against the side of your cake. Push in and down to smooth the fondant and securely attach it to the cake. Do this all the way around the circumference of the cake. After you have done this once, you can now do another rough trim of the excess fondant at the bottom. Smooth your fondant down with the smoother a second time. Do a final trim at a 45 degree angle to the surface and then pull out the excess fondant. (How To Cover, 2011)

Running head: Basic Cake Decorating 13 Piping Icing: Piping can be done with any kind of icing. However, Royal Icing works best on fondant and Swiss meringue buttercream works best on Buttercream.

Fill up the bag so that it holds enough to fill the palm of your hand so you can control the pressure and movement of the bag.

13 Running head: Basic Cake Decorating 13 Piping Icing: Piping can be done with any kind of icing. However, Royal Icing works best on fondant and Swiss meringue buttercream works best on Buttercream. Holding the Bag: There are many different ways to hold a piping bag, but it pretty much comes down to what is comfortable in your hand and what gives you the best results. Fill up the bag so that it holds enough to fill the palm of your hand so you can control the pressure and movement of the bag. Some people find it easiest to hole the bag in their non-dominant hand and then guide the bag with their other dominant hand. Consistency: Having the right consistency to your frosting is essential to successful piping and cake decoration. A good way to test your icings consistency is to pipe a string between your fingers, give it a little shake, and if it doesn t break immediately you re good to go. If it breaks quickly, your icing is too wet and you will need to add a little powdered sugar. If it s difficult to get the icing out of the bag that means your icing is too hard and will need to add a little water.

Running head: Basic Cake Decorating 14 Practicing: It is important to practice icing before trying to pipe onto your cake.

Always try to keep the tip of your piping bag off of the cake or surface you are piping on. Let gravity do its job, while you guide the string of icing in the direction you want it to go.

(McGowan, 2013) Buttercream Decorating Techniques Swirl Dot Flowers 1) To create a drop flower you will need a drop flower tip and medium consistency buttercream.

14 Running head: Basic Cake Decorating 14 Practicing: It is important to practice icing before trying to pipe onto your cake. Generally, it is best to guide the icing rather than trying to force the icing to go where you want it to go. Always try to keep the tip of your piping bag off of the cake or surface you are piping on. Let gravity do its job, while you guide the string of icing in the direction you want it to go. While icing, it is wise to keep yourself anchored by placing your elbows on the table. Again, you should do this in whatever fashion is most comfortable for you. (McGowan, 2013) Buttercream Decorating Techniques Swirl Dot Flowers 1) To create a drop flower you will need a drop flower tip and medium consistency buttercream. Hold your bag straight up at a 90 degree angle so that the tip is lightly touching the surface. 2) Before you begin to pipe, turn your hand so that the back of your hand is away from you and your knuckles are at 9:00 (if you re right handed) or 3:00 (if you re left handed). 3) While squeezing out icing, slowly rotate your hand until the back of your hand returns to its normal position, with your knuckles at 12:00. (twisting your wrist creates the swirled look of the petals) 4) Place a dot in the center by using a round tip and bury the tip in the middle. Squeeze out your dot and then slowly pull up and then to the side, shaving off the point.

Running head: Basic Cake Decorating 15 Shells 1) Use a Star tip and medium consistency icing.

2) Squeeze hard, letting icing build up generously as it forces the tip up 3) Steadily decrease

Reduce pressure and pull the tip along the surface to create your point.

of the proceeding shell. Continue to repeat this process until you have a chain.

Hold your bag at 45, with wide end of your tip lightly touching the surface and the narrow end

2) As you keep the wide end against the cake, move your wrist up while gently squeezing to pull

15 Running head: Basic Cake Decorating 15 Shells 1) Use a Star tip and medium consistency icing. Hold your bag at about a 45 angle, with tip slightly above the surface. 2) Squeeze hard, letting icing build up generously as it forces the tip up 3) Steadily decrease pressure as you lower the tip. Pull the bag away until the tip touches the surface. Reduce pressure and pull the tip along the surface to create your point. 4) To create a shell boarder, begin the following shell so that the fanned end covers the tail of the proceeding shell. Continue to repeat this process until you have a chain. Ruffle 1) You will need a petal tip and medium consistency icing. Hold your bag at 45, with wide end of your tip lightly touching the surface and the narrow end facing away from the surface. 2) As you keep the wide end against the cake, move your wrist up while gently squeezing to pull up icing. Then move your wrist down to complete one curl of the ruffle. 3) Continue to repeat this up and down motion The tightness of your ruffle depends on how fast you move your hand up and down. Go slowly for a loose ruffle and quickly for a tight ruffle.

Running head: Basic Cake Decorating 16 Rosette 1) You will need a star tip and medium consistency icing. Hold the bag at 90 (straight up) with tip slightly above surface.

Stop pressure at about 6:00, but continue to rotate the tip until back at your starting spot.

16 Running head: Basic Cake Decorating 16 Rosette 1) You will need a star tip and medium consistency icing. Hold the bag at 90 (straight up) with tip slightly above surface. 2) Squeeze out enough icing to form a star. While continuing to apply pressure, raise the tip slightly and rotate in a tight complete circle. Stop pressure at about 6:00, but continue to rotate the tip until back at your starting spot. When pulling the tip away, continue the circular motion so that the tail maintains the circular shape of the rosette. Leaves 1) Prepare the decorating bag with desired tip; each tip will create a different size and style of leaf. Hold the bag at a 45 angle and lightly touch the surface with the wide opening parallel to surface. 2) Squeeze hard to build up the base of the leaf while at the same time lifting the tip slightly. 3) Relax the pressure as you pull the tip away, drawing the leaf to a point. 4) Stop squeezing and lift away. (Cakes)

17 Running head: Basic Cake Decorating 17 References Cakes. (n.d.). Cake Decorating: Get Tips for Creative Cake Decorating Designs and Ideas from Wilton. Retrieved April 21, 2014, from Gauthier, J. (n.d.). History of Cake Decorating. Street Directory. Retrieved April 17, 2014, from How To Cover A Cake With Fondant--Two Methods. (2011, August 1). YouTube. Retrieved March 5, 2014, from How to Color Frosting. (n.d.). wikihow. Retrieved February 27, 2014, from How to Decorate a Cake. (n.d.). Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips. Retrieved March 12, 2014, from How to Get Smooth Icing or Frosting on a Cake. (2011, May 15). YouTube. Retrieved March 11, 2014, from How to Pick the Right Cake Frosting Cake Decorations. (2011, May 20). YouTube. Retrieved March 1, 2014, from McGowan, W. (2013, March 28). Piping Techniques. Welcome to the Craftsy Blog RSS. Retrieved March 3, 2014, from

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