How to Decorate a Cake: The Basics

Please welcome our guest, Courtney Nzeribe, from Coco Cooks

Cakes are the hottest edible art form. One can take a hobby and turn it into a full fledged cottage industry. I became interested in cake decorating around 4 years ago. My mother had always been the baker, and I was more of the artist type. After she died, I took up baking, having always been intimidated by it. Now I consider myself a great baker. Cake decorating can be simple or complex. With a minimal investment you can choose to what direction you want to in. Some decorators out there rely on box mixes and shortening based frostings. I think this is an excellent point to start before you really get into making elaborate cakes.

What you do want to invest in is:

• A set of good piping tips
• An introductory course such as Wilton (which will provide you a kit with all you need for each level)
• Good cake pans
• Food color gels
• Piping bags
• Cutters
• Fondant and icing smoothers
• Gum paste tools
• A good reference book DVD or two. Anything by Collette Peters , Nicholas Lodge, or even Wilton.
• Wax paper
• Viva non textured paper towels
• Prepared fondants, gum paste, marzipans
• vegetable shortenings, confectioners’ sugar, corn starch
• cake boards
• cake separators
• Brushes
• Serrated knife
• Off set spatulas
• PVC piping or smooth non wood rolling pin
• A storage case for all your tools

Now the more skilled you get, the more advanced your needs. Some people make their own gum paste or fondants. But to start prepped is best. Here are some fondant products.

• Wilton (not the best tasting but good cost and best for beginners)
• Satin Ice (great tasting and range of colors)
• Duff (new to the market and I hear great things)
• Fondarific (easy and great flavors)
• Massa Ticino (The Rolls Royce of fondants used by upscale pastry chefs and suitable for hotter , humid climates)

The basic principles of cake making and decoration:

Plan

• Make a timeline, plan and sketch out your project. Find clipping of what inspires you, flower references, etc.

Bake

• You want a denser cake that can withstand adding layers. As I said before many begin with box mixes, and doctor those up with pudding mixes and flavorings. As you feel more confident then you can use your favorite cake recipes. So to start, I recommend using a box mix.
• Most baking is usually done the day before or earlier, wrapped tight and frozen. So make a timeline .

Prep

• Depending on your cake design, you want to have your butter creams, royal icing, and any pre made decorations ready to go. That includes coloring the icing, having them in piping bags with tips, ready.

• Baked cakes can be frozen until ready to assemble. This is a great tip as it keeps the fondants and butter creams cool when working. It also makes cakes easier to carve out into shapes.

Assemble

• Slice your layers of each cake layer. Use a long serrated knife or cake leveler. The layers allow for cake to be filled and add height.

• Using a dab of butter cream, center your cake on a prepped, food grade board. To prevent sliding cut out the diameter of the cake on foam board and place cake within.

• Make a wall or ridge on the edge of layer of cake to prep for filling. This is made with the buttercream. Filling can be fruit filled or more buttercream. Pipe the filling within the ridges. Place second layer of cake on top and gently press down. A bit of the ridge may squeeze out, which is fine as you will use in crumb coat.

• Crumb coat the cake with a small thin layer of butter cream. This will prevent the crumbs from running into the final icing of butter cream and/or also adhere the fondant to the cake. Fondant will not stick to the cake if there is no crumb coat.

• If having tiers, insert dowels to support cake separators and repeat process.

• Roll out, fondant to cover entire layer and carefully lay atop and smooth. There are fondant mats that will guide you in dimensions and width while rolling. You want to make sure you use cornstarch or confectioner’s sugar to prevent sticking while rolling.

• If making a buttercream cake, frost and pipe.

• Whether buttercream or fondant, finish cake by piping edges and seams with royal icing or more buttercream, add any embellishments. If adding dried royal icing embellishments, they will dissolve and soften in contact with fat from buttercream. Royal icing is a great edible glue to use to attach flowers, and other shapes. Make sure your royal icing is always covered with a damp towel or lid until ready to use and pipe.


Additional Tips

• Always keep buttercream based cakes, especially ones using real dairy in the refrigerator.

• A fondant covered cake is best left at room temp until serving. That is why you want to assemble them a day prior or the day of. Refrigerated fondant can sweat and ruin the color.

• A safe buttercream to begin with is the Wilton one of shortening, confectioners, meringue powder and water. This is similar to most commercial types and can be left out. While not a favorite with more sophisticated taste buds, its best to start here. As you advance you can make your real Swiss or Italian meringue butter creams, ganache, etc

• Cakes, once assembled can be very heavy.

• Like a work of art , there is always something to do on cake. Use your artistic flair in those finishing touches with hand painting, etc. Food colors can be diluted in clear vodka or clear vanilla extract. This is when the cake really comes together.

• Remember, it’s just cake and will be eaten. While you took a lot of time with your project, don’t forget the fact that it will be destroyed and consumed. Be sure to take pictures and relax and enjoy.