Who Else Wants To Learn The Tips and Tricks To Become An Expert Cake Decorator In Double Quick Time & Put All The Frustration Behind You!
Your cakes taste good. It’s okay if they aren’t as pretty as someone else’s cakes. You really want your cakes to be the centerpiece of the dessert table. You want people to Ooh and Aah when they see your cakes. So what are you doing wrong? You get the same icing as everyone else. Maybe icing the cake to look pretty is just not your forte. You avoid icing a cake, because you know it will not be pretty when you are done. And cupcakes, well you can just forget cupcakes.
Trying to get icing on a cupcake is like trying to keep snow from melting in the oven. It is an impossibility. Just ask yourself these questions:
1 – Don’t you wish sometimes you could decorate and cake to give to someone special on their birthday?
2 – Are you tired of buying bakery cakes and wishing you could do that yourself?
3 – Decorating cookies can be just as frustrating and with the holidays every year. Wouldn’t you like to make something that didn’t just taste good, but looked good too?
4 – Have you tried using a pastry bag?
5 – They say it is so easy! Was it easy for you?
6 – How many times have you ended up with icing all over the place and the icing on the cookie or the cake still looked bad?
7 – Have you ever tried using a plastic bag by snipping the end off?
I don’t know about you, but it didn’t work so well for me either. Over the years I have heard a couple of tips. What I didn’t know is that I wasn’t getting all of the tip! I’d try their tips, but they never worked for me.
Then a friend of mine suggested taking a cake-decorating course being offered by our local hobby and craft store. Since I wasn’t doing anything, I thought I would go check it out. My life has not been the same since. My cakes look wonderful and after taking a few more of the advanced decorating classes I am much better at decorating than I was. Instead of avoiding baking cakes to ice, now I make excuses to bake cakes just so I can practice more on my decorating skills. My husband is complaining about the weigh he is putting on and I tell him to go work it off. To be honest, he loves my cakes now better than before.
I have only taken a basic class and I am ready for them to start signing people up for the next class. I have found there are even other classes I can take. I started looking online and I found a place close to me offering these types of classes. As I looked even more online, I found there are web sites giving you step-by-step instructions to making some of these things. That might be great for some, but for me I need to watch someone do it.
Then one day it hit me. If I could compile everything I have found on the web and place at people’s fingertips, they will have an easier time find information than I did. So that’s what I did. I am on my way to being an expert cake decorator and you can too. Find the classes or the type of instruction which ever works best for you and get started just like I did and in no time you will be decorating cake and cookies like a pro!
Find a school and take your first class!
I can guarantee you will love it and be ready when it’s over for the next class. You will want to learn more and more. The classes are fun, the instructors are helpful and the other students are all in the same boat you are in. Most of them can’t ice a cake either or they wouldn’t be there. Okay now you have decided to take a class, Where are you going to take a class? This is where my expert cake decorator book comes in handy. It has schools listed in it, the classes they offer and what they cover in their classes. Most schools are similar, but they all are a little different when it comes to their curriculum.
Learn to be an Expert Cake Decorator
If you don’t like the classroom setting, then you can find a course you can take online. The biggest difference between the two is the size of the class and the tools and supplies. In the classroom setting, the school will supply most of the tools and supplies you will need. At home of course you will have to furnish everything. You will want to have your own tools anyway, so investing in them before you take a class is not a bad idea! Plus once you have invest in the tools you will not want them to sit around collecting dust so put them to good use by taking a class. Whether it is online or in a classroom setting.
Just like you I had all but given up on trying to put icing on cakes, cookies, and cupcakes. I just couldn’t do it where it didn’t make a mess and the more I smoothed the icing on the cake the more of a mess it looked. I decided I would never learn how to make things look good, but at least I could make them taste good. That worked pretty well for a while. Every time I found a good recipe I wanted to try, but I knew it wouldn’t look like the picture when I got through with it.
Expert Cake Decorating Made Easy!
1) This new hobby may be more than just a hobby to you. You may decide to start your own business making and decorating lovely cakes for those who don’t have the time or the knowledge.
2) When was the last time you did anything for you? Do you always run after kids and husband or are you retired and just bored. You need something to wake you up and make you feel young and useful again!
Here is what you will learn inside this guide….
* Where to find classes you can take?
* What these classes will teach you?
* Do I want to turn this into a business?
* Can I take these classes from home?
* If you like being creative then you will love being a cake decorator.
* They say cake decorating is a man or woman turning their kitchen into an art studio.
* Cake decorating will bring out all of your creative juices
* You will learn how to draw you designs on paper before working with your medium “icing”
* You will know about the school curriculum before you ever make a phone call to them
* You won’t have to spend a lot of time search the Internet looking for the information.
* Life is short let’s make the most of it while we are here
How Much Is That Worth To You?
This book will save you the time and energy of looking at everything on the Internet only to find out it is not what you are looking for. With this book you will know what the website has to offer so you don’t have to waste time. I know how much time it takes to find anything on the internet. There are probably a lot of slow moving computers and if you end up in the wrong place it may have seemed to take you forever to get to. Getting to the right place will end up taking you twice as long.
I know we all have better things to do than to sit in front of a computer screen all day waiting on the website to come up. If you are planning on looking at more than just one or two websites and taking into account a couple of wrong turns on the way, you have wasted you whole day and have nothing to show for it. You can’t take a class if you are still looking it up online.
This expert cake decorator book will give you a freedom you have not felt in a long time all for less than a McDonalds lunch.
The thought of my mother making fruit cake using candied cherries is one of the greatest memories that I get to recall vividly from time to time. These candied cherries that were cased in light air tight containers come in two colors: green and red however, they did not have that special and distinct taste. Of course, the candied fruits available now, given that there are more choices are way better in terms of quality and taste.
Making your own candied fruit to use as a garnish for dishes, in cookies, as a snack, and in cake decorating. Making candied fruit is a simple process. You infuse fruits and citrus peelings in a sugar syrup. You can candy orange wedges, orange peel, lemon peel, grapefruit peel, pineapple and fresh cherries. You can also candy fruits, such as carrots for carrot cake decorating.
You will need two sauce pans, one for making the syrup, and another to blanch the fruit. This is a recipe for Candied orange peel.
Simple Syrup
This syrup is used for making candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, made with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness. Medium simple syrup is made with equal parts of sugar and water. This is excellent for adding sweetness to mixed drinks, coffee, iced tea and to candy fruit. A syrup made of 2 parts sugar and 1 part water is used as a base for sorbet, and making rock candy.
Combine equal parts of sugar and water in a medium saucepan. Bring to a boil and let the sugar dissolve. You do not need to stir the syrup, but if you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly. Stir in 1 or 2 tsp. Of vanilla for a basic vanilla syrup. This syrup can be kept in a lidded jar in the refrigerator for up to a month.
Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Don’t worry about cutting off the white pith of the peel. Although it is usually bitter, blanching it will make it translucent and the syrup will sweeten it.
You can candy the peel as it is, or cut into strips that are 1/4 inch wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger peels, like grapefruit should be cut into strips for even cooking.
Place the peel in a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or a more tart flavored fruit, you will need to blanch them seven or eight times. Cherry and pineapple do not need blanching and can be placed directly into the syrup. Between blanching taste the peel, if it is tender it has been blanched enough. Place the peel into the pot of syrup and bring to a low simmer. Let simmer for 15 to 30 minutes or until the orange rind becomes translucent and the peel tastes sweet and tender
Remove the pot from heat and let it cool. The orange rind can be stored in it’s own syrup for weeks in the refrigerator. You may choose to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a couple of days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.
You can use the orange flavored syrup in other drinks or dishes. Nothing really goes to waste!
Camille Heimbrod
http://www.cakedecoratingthemes.com
A certain occasion is set and you need to bake a cake to commemorate it. Even though you have an idea how to bake a cake and trust your sense of creativity, you still need a fresh and new idea to work with. Cakes are a part of almost all types of special celebrations if you come to think of it that is why it is important that you know how to bake your own cake and decorate it creatively as well. Here are some cake decorating ideas that you might want to use for your reference:
- Characters: There are hundreds of famous characters to use for cake decorating. You can make any cake special by drawing in Dora the Explorer, or Blues Clues. Or you may want to cut up the cake to make the entire cake into a favorite character.
- Themes: Maybe you would like to go with a 50’s theme, underwater adventure, sport theme, or a roaring 20’s theme for your cake decorating. Use your creativity and find a theme that will thrill the person you are making the cake for, and the guests . You may want to have a masquerade party in that theme. Whatever you decide, have fun.
- Motor Cakes: Boys are usually crazy about trucks, cars, fire engines, boats, tractors, helicopters, or airplanes. Again you can use your cake decorating expertise to make a farm with a 3-D tractor, a racing strip, or a scene showing a fire being put out by firemen. Of course it all depends on what the particular birthday boy is fond of.
- Animals: You can also use an animal theme by cutting the cake to look like any animal, or draw in a scene using animals. It could be a zoo scene with several animals or choose one animal and decorate the cake with other decorations showing where it came from. Use your imagination.
- Food: Maybe you are making a cake for the opening of an Italian restaurant. You could create a scene depicting the building, or if it is for a chef opening the restaurant, a scene of the kitchen with different Italian dishes would be fun. You can also cut the cake to look like a hamburger, hot dog, taco etc… The sky is the limit when it comes to cake decorating using a food theme.
- Holiday Themes: I remember when bunny cakes became popular at Easter, Wilton has pans and decorating supplies for all holiday cake decorating designs. A heart on Valentine’s day, or a 4 leaf clover on St. Patrick’s day is a wonderful way to say happy holidays.
- Your Own Creation: If you have been involved in cake decorating for quite some time, or if you are a novice with an artistic flair, you can create your own cake based on the theme or the celebration.
Regardless of the type of cake that you bake, it is certainly the center and core of any type of occasion. In fact, the existence of cakes in special occasions can even be regarded as a tradition of its own sort. Of course, knowing that you are the one who especially decorated the cake in a certain occasion can definitely give you the attention and applause that you deserve.
Camille Heimbrod
http://www.cakedecoratingthemes.com
It is very common for you to see edible flowers being used to garnish a salad or to use it even as an ingredient to make the appetizer much tastier. Of course, not all types of flowers are edible but it shouldn’t be hard for you to find as much options as you can find out there.
Nasturtiums have a Peppery flavor, Chive blossoms taste like a mild sweet onion, Roses, Violas and Pansies taste a bit like grapes. Other edible flowers are apple blossoms, almond, lavender, borage, chamomile, lovage, lemon, orange blossoms, plum blossoms, peach blossoms, and squash blossoms. We also have daisies, chrysanthemums, geraniums, marigolds, jasmine, lilacs, and violets.
Candied Flowers
Candied flowers are great for desserts and in cake decorating. Here is a recipe to make that you can use and even make your own when it comes to candied flowers for cake decorations.
Time to prepare: 8 hrs. and 15 minutes
Yield: 2 dozen flowers.
1/4 cup beaten egg whites
1/2 cup superfine sugar
2 cups edible flowers of your choice
Clean and blot flowers dry with a paper towel. With a paint brush, brush on a thin layer of egg white on each side of the flower petals or blossoms. Place flowers into a shallow bowl of superfine sugar and sprinkle more sugar over the flowers so that they are coated. Make sure all of the flower has been sprinkled with sugar. Remove flowers and place them on a sheet of waxed paper. Sprinkle each flower with another layer of sugar, again, make sure the entire flower gets a layer of sugar.
Allow flowers to dry on the waxed paper for 8 hours. Store these tasty treats in an airtight container at room temperature until they are needed.
We are seeing more real flowers and fruit in cake decorating than ever before. The addition of these wonderful edible gifts of nature, gives the cake an elegant look. Whether you are making a wedding, anniversary, retirement, birthday, or a cake for any special occasion, you will get many compliments on your choice of decoration.
Cake decorating can be a bit frustrating and time consuming, but once you learn the techniques and utilize the newest ideas when cake decorating, you will find that it can be fun, rewarding, and lucrative. Most cake decorators have an artistic background, or artistic talent.
If you are thinking of starting a cake decorating business at home, you will need to keep up with the latest trends in cake decorating to be able to offer your clients new unique and wonderful choices. As with anything designs get old, while some will stick with the traditional white or ivory for a wedding cake, but there are those who want to step out of the mold and have a little color in their wedding cake.
Camille Heimbrod
http://www.cakedecoratingthemes.com
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