Cake Decorating Day 2024 is on Tuesday, October 15, 2024: Beginning Cake Decorating?

Tuesday, October 15, 2024 is Cake Decorating Day 2024. Decorative Lace For Christmas, Valentine's Day, Holidays ... table & cake decorating.

Sponsored Deals

As an Amazon Associate I earn from qualifying purchases.

Bakeshop and cake design are well-liked pastimes, and Cake Decorating Day is all about going wild. Cupcake society suggests that we all need to be making nutritious cake frameworks, monuments and sculptures-- yet occasionally sprinkles and nutritious ball bearings are a lot more fun! Allow your creative imagination cut loose!

Wilton does have lots of cake decorating supplies. I have been making wedding cakes & special occassion cakes for 20 years. These are the decorating tips I use the most. A writing tube #3, a rose tube #104, a border tube #16 and a leaf tube #349. Start by using just a 9x13 pan you already own. I worked my way up to owning several water fountains, pans of every shape, a dozen or more decorating bags and lots of colors and tips. I take half of what I charge and put it in a special cake account. The other half is my money to spend as I see if. Whenever I need/want to purchase new items for the cakes, I take the money out of my special cake account to cover the expenses. I wish you lots of happy decorating days ahead

CAKE DECORATING QUESTIONS?

When I decorate a cake and want it to be displayed on a fancy plate, I put the cake on a cake circle which is 1 inch larger than the cake so You have 1/2 inch of plate all around. I decorate the cake, except for the bottom border, then place it on the final resting place and put a bottom border on, covering the plate. You can make a cake circle by cutting a piece of cardboard and covering it with foil or ask at the supermarket bakery, they will probably sell you one, cheap.

I don't ever use crumb coatings. If you put a lot of icing on the cake to start out with and push the icing across the cake with the spatula, never letting the spatula touch the cake, you will never get crumbs in the icing. Once the cake is completely covered you remove as much of the icing as you can from the cake, leaving a thin even covering of icing. If you really want to do the crumb coating, just put a real thin layer of buttercream, not even enough to really cover the cake. You are just trying to "glue" those crumbs down. Once you have done this, put it in the fridge for about 20 minutes and that buttercream will harden up and you can then put your final coat of buttercream on, with no fear of seeing crumbs.

I think a nice sculpted cake for you to do would be a purse. Everyone loves them and you can do it very simple.....or very complicated. I am giving you links to a couple of examples.

how to cut it out:

how to decorate it:

A challenge:

ten facts about cake decorating?

1. Before starting off decorating, you should always allow your cake to cool.

2. If your cake isn't completely flat like you like it, cut off the mounded part and make it flat, then just brush off the access

3. Place a cardboard below the normal cake or cakes your going to decorate.

4. If you want to go fancy with the decorating, it is preferred you use a pipping bag with different nozzles. You can get this at any cooking store or dollar store.

5. If you want to just frost the cake, you should using a plastic spatula that is bendable.

6. After getting the materials needed you will obviously need a good recipe for the frosting. I prefer you use this one:

Ingredients

* 1 pound unsalted butter, at room temperature

* 3 pounds confectioners' sugar (3 boxes)

* 1/4 cup whole milk, at room temperature

* 1 tablespoon vanilla extract

* Food coloring, such as yellow, blue, and red, or your favorite

Directions

In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cake at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.

7. When your icing is ready, and when you start to put icing on your cake. Put some icing at the top, like a big blob, then Use the spatula to make it even. And make your way down the cake or cakes.

8. Make sure the spatula isn't actually touching the cake. Or you will leave some spots covered without icing, if you accidentally do this just put some icing on that spot and by using a knife just cover it.

9. If you don't prefer using icing, you can use fondant, this a recipe of fondant and some tips to use while using fondant.

Fondant Tips

Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.

Tip: Before applying fondant, a "sticky" surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.

Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.

Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.

Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.

Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.

Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.

Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.

Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.

Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it

10. When your done with decorating the cake, make sure you take the cardboard off with the excess icing. Before actually serving keep it in a cool place.